CN102771703B - New method for producing rice noodles - Google Patents
New method for producing rice noodles Download PDFInfo
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- CN102771703B CN102771703B CN2012102890028A CN201210289002A CN102771703B CN 102771703 B CN102771703 B CN 102771703B CN 2012102890028 A CN2012102890028 A CN 2012102890028A CN 201210289002 A CN201210289002 A CN 201210289002A CN 102771703 B CN102771703 B CN 102771703B
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Abstract
The invention discloses a new method for producing rice noodles. The method is characterized by taking broken rice as the raw material and obtaining milk after soaking and grinding; adding mesophilic amylase, neutral protease and lipase to carry out enzyme treatment on the milk, adding food-grade H2O2 to carry out oxidation treatment on the milk after completing enzyme treatment and adjusting the milk after oxidation treatment into the milk with pH value being neutral with acid solution; carrying out centrifugal drying on the milk with pH value being neutral to obtain filter residues, namely broken rice milk lumps; and grinding and sieving the broken rice milk lumps with a 80-mesh sieve, then utilizing a two-pass blank machine to extrude the sieved broken rice milk lumps into compacts and then carrying out blank steaming, silk extruding, silk steaming, retrograding, forming and drying, thus preparing the rice noodles. The new method has the following advantages that the rice noodles have more compact structures and the toughness of the rice noodles is improved; the appearances of the produced rice noodles are seldom subjected to adhesion and drawing; and the cooked rice noodles are loose and pliable, do not adhere to each other, ensure clear soup and are not easy to break after being fried.
Description
Technical field
The present invention relates to food processing technology field, refer more particularly to a kind of new method of producing ground rice.
Background technology
Ground rice is meant with the rice to be raw material, the strip that operations such as process immersion, boiling, press strip are made, thread rice made products.Southern china abounds with rice, and the southerner likes edible rice flour, the ground rice that liked by the consumer is that quality is pliable and tough, soup is not stuck with paste in high resilience, poach, do fry not easily broken.The production technology of ground rice is strict to rice at present, not only requires the amylose content height, and requires viscosity low, and for this reason, mostly existing ground rice production is to select for use rice morning of the high amylose content of ageing more than 2 years.But rice morning that amylose content is high, its mouthfeel is hard, difficulty is accepted in rice finished product market, and the plantation economic benefit is low, along with the popularization of high quality plantation, its output can significantly reduce, even unmanned plantation, need ageing to reduce viscosity over 2 years in addition, also bigger to the waste of warehouse storage capacity, so the production technology of existing ground rice is difficult to adapt to modern development trend.
Cracking rice is the accessory substance of rice processing, and its concentrations of nutrient and rice are close, and price only is about half of rice.Amylose content is lower in cracking rice, and generally about 18%, directly utilizes directly rice stick (as Xinghua ground rice) of the production ground rice of cracking rice, particularly slice, poor toughness, and adhesion is serious, and disconnected bar is many.So the existing production technology of ground rice can not be used to crack rice and do raw material, most of directly processing of cracking rice at present is as feed, does like this that not only added value is lower, and caused the waste to the paddy resource.
Chinese patent " a kind of production method of fermented rice sticks " (patent No. 200910115788.X), wherein announced a kind of method of enzymolysis processing production rice stick, comprise the processing of Pullulanase or isoamylase, protease, steps such as inoculating lactic acid bacterium fermentation to the rice slurries.Its main weak point is: 1. also need lactobacillus-fermented after the enzymolysis processing, the whole process processing time was about 6～66 hours.2. the method needs steps such as culture of bacteria, length consuming time, and production cost is higher.3. do not point out the method rice raw material kind applicatory, also therefore the pass key control index of clear and definite rice raw material not selects raw material to have blind spot.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point of the prior art and a kind of convenient use is provided, easy to use, cost is low, and production technology is simply produced the new method of ground rice.
The present invention realizes in the following way:
A kind of new method of producing ground rice is characterized in that: to crack rice is raw material, behind immersion, defibrination, obtains slurries; Warm amylase 20～30 u/g, neutral proteinase 10～20 u/g, lipase 1～5 u/g carry out the enzyme processing to slurries in the adding, and the pH value that enzyme is handled is 5.5～6.5, and the enzyme treatment temperature is 50～60 ℃, and enzyme processing time is 1～2 h; After finishing dealing with, enzyme adds food-grade H again
2O
20.5%～1.0% pair of slurries of consumption carry out oxidation processes, and the temperature of oxidation processes is 50～60 ℃, and the pH value of oxidation processes is 8～9, and the time of oxidation processes is 1～2 hour; It is neutral slurries that slurries after the oxidation processes are adjusted to the pH value with 1%～5% acid solution; With the pH value be neutral slurries again through centrifugal drying, be dried to moisturely 36%～45%, obtain filter residue and be the lumps of cracking rice; Crack rice lumps again through pulverizing 80 mesh sieves, utilize two road blank-makers to be squeezed into the embryo piece again, again through steam embryo, wire vent, steaming silk, bring back to life, moulding and baking operation, promptly make ground rice.
The invention has the advantages that: 1. be the thin ground rice of raw material production to crack rice, the comprehensive utilization that has improved raw material can produce high economic benefit; 2. technology is simple, and the raw material processing time is short, strong operability, the starch gelatinization temperature of cracking rice is reduced, steaming embryo and steaming the use amount that can reduce steam in the silk process, the energy resource consumption that has not only reduced but also reduced water content in the embryo powder has reduced the phenomenon of ground rice outward appearance adhesion; Simultaneously, increased ground rice toughness, be applicable to and make high-quality ground rice.
The specific embodiment
The specific embodiment of the invention is described in detail in detail:
A kind of new method of producing ground rice is a raw material to crack rice, and behind immersion, defibrination, obtains slurries; Warm amylase 20～30 u/g, neutral proteinase 10～20 u/g, lipase 1～5 u/g carry out the enzyme processing to slurries in the adding, and the pH value that enzyme is handled is 5.5～6.5, and the enzyme treatment temperature is 50～60 ℃, and enzyme processing time is 1～2 h; After finishing dealing with, enzyme adds food-grade H again
2O
20.5%～1.0% pair of slurries of consumption carry out oxidation processes, and the temperature of oxidation processes is 50～60 ℃, and the pH value of oxidation processes is 8～9, and the time of oxidation processes is 1～2 hour; It is neutral slurries that slurries after the oxidation processes are adjusted to the pH value with 1%～5% acid solution; With the pH value be neutral slurries again through centrifugal drying, be dried to moisturely 36%～45%, obtain filter residue and be the lumps of cracking rice; Crack rice lumps again through pulverizing 80 mesh sieves, utilize two road blank-makers to be squeezed into the embryo piece again, again through steam embryo, wire vent, steaming silk, bring back to life, moulding and baking operation, promptly make ground rice.
The present invention is by carrying out enzyme and oxidation processes to the slurries of cracking rice, and in the process that enzyme is handled, diastatic action starch in the slurries of cracking rice makes the starch molecule hydrolysis, makes the starch molecule fracture, thereby changes itself and combination of proteins; Protease and lipase in processing procedure, albumen and fat in the rice of degrading; Starch has after oxidation processes and reduces viscosity, stops and bring back to life, and reduces gelatinization point, good film-forming property, effect such as increase transparency; Therefore strengthen through the gelation of cracking rice after enzyme and the oxidation processes, toughness strengthens, viscosity descends, gelatinization point reduces, when gelatinization, can reduce the use amount of steam, the energy resource consumption that had not only reduced but also reduced water content in the embryo powder reduces the adhesion of embryo powder, has solved, the not ageing viscosity high technical barrier that be unfit to do ground rice low because of amylose content of cracking rice.
The present invention makes the ground rice structure tightr by two road blank-maker technologies, improves its toughness, and the ground rice outward appearance stick drafting of Sheng Chaning is few like this, and loose pliable and tough after boiling, stick is not stuck with paste soup, and dried stir-fry is not easily broken.
Embodiment 1:
Get 30kg and crack rice, add 60L water logging bubble 4h, the wet method defibrination transfers to solid content 20% behind the defibrination, use food grade hydrochloric acid to regulate slurries pH=5.5, warm amylase 20 u/g, neutral proteinase 10u/g, lipase 1u/g in the adding, 50 ℃ of processing time 1h of temperature; Re-use food-grade soda ash slurries pH is transferred to 8, add 0.5% food grade hydrogen peroxide processing 1h; Then centrifugal drying to moisture 40%, pulverized 80 mesh sieves; The lumps of cracking rice of the partial denaturation behind the crushing screening is made the embryo piece through two road blank-makers, again through steaming embryo (the embryo piece is steamed to medium well), throwing (utilize extruding strings device to apply mechanically the regulation film output disk and go out rice stick) to specified diameter 0.80mm, steam silk (rice stick is steamed to eighty per cant half-mature), bring back to life (will steam behind the silk rice stick insulation aging 1 hour), moulding (by the moulding of finished product form) and oven dry (being dried to moisture 14%), can be prepared into toughness ground rice (diameter 0.80mm) preferably, the ground rice strand is thin and even, outward appearance stick drafting is few, it is loose pliable and tough to boil the back, stick not, do not stick with paste soup, dried stir-fry is not easily broken.
Embodiment 2:
Get 30Kg and crack rice, add 60L water logging bubble 4h, the wet method defibrination transfers to solid content 30% behind the defibrination, use food grade hydrochloric acid to regulate slurries pH=6.5, warm amylase 30 u/g, neutral proteinase 20u/g, lipase 5u/g in the adding, 60 ℃ of processing time 2h of temperature; Re-use food-grade soda ash slurries pH is transferred to 9, add 1.0% food grade hydrogen peroxide processing 2h; Then centrifugal drying to moisture 36%, pulverized 80 mesh sieves; The lumps of cracking rice with the partial denaturation behind the crushing screening, make the embryo piece through two road blank-makers, again through steaming embryo (the embryo piece is steamed to medium well), throwing (utilize extruding strings device to apply mechanically the regulation film output disk and go out rice stick) to specified diameter 0.60mm, steam silk (rice stick is steamed to ninety percent ripe), bring back to life (will steam behind the silk rice stick insulation aging 2 hours), moulding (by the moulding of finished product form) and oven dry (being dried to moisture 14%), can be prepared into toughness ground rice (diameter 0.60mm) preferably, the ground rice strand is thin and even, outward appearance stick drafting is few, it is loose pliable and tough to boil the back, stick not, do not stick with paste soup, dried stir-fry is not easily broken.
Claims (1)
1. method of producing ground rice, it is characterized in that: to crack rice is raw material, through soaking, behind the defibrination, obtaining slurries; Warm amylase 20～30U/g, neutral proteinase 10～20U/g, lipase 1～5U/g carry out the enzyme processing to slurries in the adding, and the pH value that enzyme is handled is 5.5～6.5, and the enzyme treatment temperature is 50～60 ℃, and enzyme processing time is 1～2h; After finishing dealing with, enzyme adds food-grade H again
2O
20.5%～1.0% pair of slurries of consumption carry out oxidation processes, and the temperature of oxidation processes is 50～60 ℃, and the pH value of oxidation processes is 8～9, and the time of oxidation processes is 1～2 hour; It is neutral slurries that slurries after the oxidation processes are adjusted to the pH value with 1%～5% acid solution; With the pH value be neutral slurries again through centrifugal drying, be dried to moisturely 36%～45%, obtain filter residue and be the lumps of cracking rice; Crack rice lumps again through pulverizing 80 mesh sieves, utilize two road blank-makers to be squeezed into the embryo piece again, again through steam embryo, wire vent, steaming silk, bring back to life, moulding and baking operation, promptly make ground rice.
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| CN2012102890028A CN102771703B (en) | 2012-08-14 | 2012-08-14 | New method for producing rice noodles |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940208A (en) * | 2012-11-30 | 2013-02-27 | 张玲玲 | Processing method for instant rice stick |
| CN103461809B (en) * | 2013-09-13 | 2014-07-23 | 莆田市东南香米业发展有限公司 | Efficient and energy-saving producing method of rice noodles with microwave technology |
| CN103549270B (en) * | 2013-11-11 | 2015-07-15 | 西华大学 | Method for producing nutrient straight rice noodles based on multi-enzyme viscosity control |
| TWI656845B (en) * | 2014-10-06 | 2019-04-21 | 日商不二製油股份有限公司 | Method for manufacturing noodles, method for loosening and improving surface noodles Loosen the modifier |
| CN107509930A (en) * | 2017-09-30 | 2017-12-26 | 张庆华 | A kind of ground rice preparation method not easy to break |
| CN108208565A (en) * | 2017-12-31 | 2018-06-29 | 定远县永恒粮贸有限公司 | A kind of processing method for eating rice noodles suitable for teenager |
| CN109645331A (en) * | 2019-02-21 | 2019-04-19 | 桂林市顶寅食品有限责任公司 | A method of rice flour is quickly prepared using proteolysis technology |
| CN112641041A (en) * | 2020-09-25 | 2021-04-13 | 湖南康洁食品科技发展有限公司 | Method for producing tasty instant rice noodles by using broken rice |
| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
| CN115568583A (en) * | 2022-10-11 | 2023-01-06 | 十堰市郧阳区鄂鲁淀粉制品有限公司 | Method for producing alum-free vermicelli by using sweet potato wet starch in non-harvest period |
Citations (3)
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| CN1896261A (en) * | 2006-06-15 | 2007-01-17 | 普洱永吉生物技术有限责任公司 | Production of rice-starch and rice-protein polypeptide powder by composite enzyme method |
| CN1900123A (en) * | 2006-07-05 | 2007-01-24 | 江南大学 | Process for preparing rice starch and rice protein |
| CN102180980A (en) * | 2011-04-12 | 2011-09-14 | 江南大学 | Method for producing rice starch by adopting enzyme method and product obtained by using method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1896261A (en) * | 2006-06-15 | 2007-01-17 | 普洱永吉生物技术有限责任公司 | Production of rice-starch and rice-protein polypeptide powder by composite enzyme method |
| CN1900123A (en) * | 2006-07-05 | 2007-01-24 | 江南大学 | Process for preparing rice starch and rice protein |
| CN102180980A (en) * | 2011-04-12 | 2011-09-14 | 江南大学 | Method for producing rice starch by adopting enzyme method and product obtained by using method |
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