CN102771717B - Production method for wet rice noodles - Google Patents
Production method for wet rice noodles Download PDFInfo
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- CN102771717B CN102771717B CN 201210288998 CN201210288998A CN102771717B CN 102771717 B CN102771717 B CN 102771717B CN 201210288998 CN201210288998 CN 201210288998 CN 201210288998 A CN201210288998 A CN 201210288998A CN 102771717 B CN102771717 B CN 102771717B
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- Prior art keywords
- noodles
- wet rice
- embryo
- rice noodles
- wet
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 42
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Noodles (AREA)
Abstract
The invention discloses a production method for wet rice noodles. The production method comprises the following steps of: soaking rice for 2-3 hours, grinding the soaked rice into thick liquid, filtering the thick liquid formed by grinding to obtain an embryo block, stewing the obtained embryo block, preparing the stewed embryo block into an embryo, extruding the embryo into silk noodles after the preparation of the embryo is finished, placing the extruded silk noodles in water at 60-75 DEG C, conveying the extruded silk noodles out via a conveying belt, standing the extruded silk noodles in hot water for 1 minute to 2 minutes, and naturally drying and cooling the silk noodles in air to a room temperature via the conveying belt; applying pressure of 300-600 Mpa on the wet rice noodles which is formed by cooling in a high-pressure container at a normal temperature, and performing pressure-keeping treatment on the wet rice noodles for 10-20 minutes; and reliving the pressure, and boxing and warehousing the wet rice noodles. The wet rice noodles produced by the production method disclosed by the invention have the advantages that the water content of the wet rice noodles can be as high as 30% to 60%; the wet rice noodles can be stored and circulated at a normal-temperature condition; the quality guarantee period of the wet rice noodles can be up to more than 3 months, and the taste and flavour of the traditional fresh rice noodles can be kept in the quality guarantee period; and moreover, the wet rice noodles are low in production cost and convenient to eat.
Description
Technical field
The present invention relates to food processing technology field, refer more particularly to a kind of wet rice flour noodles production method.
Background technology
Ground rice is dried to be a bulk product in the rice deep processing, is to preserve with dewatered drying, and this traditional food is inexpensive because of it, and unique flavor is subjected to the consumer to like that consumer groups spread all over the whole nation deeply, and the large-tonnage product outlet is arranged.But dried the comparing of ground rice after wet rice flour noodles and the oven dry be no matter still all even better on mouthfeel at local flavor, and the wet rice flour noodles work in-process saved dry run, saved the rehydration operation before culinary art, is the time and labour saving.Yet, there be easily aging bringing back to life in the production of wet rice flour noodles at present, perishable, its fresh-keeping resisting starch ageing that relates to, problems such as the control of putrefactive microorganisms and antistaling process fail thoroughly to solve so far, cause wet rice flour noodles can only preceding shop after the mill produce, production scale does not increase, and does not satisfy market demands far away.
Current, the enterprise that makes bright wet rice flour noodles generally adopts " pickling ", propane diols to combine and uses the method for anticorrisive agent to come preserved rice noodles, this method weak point: because pickling overlong time or acid concentration are too high, can influence the local flavor of product 1.; 2. though propane diols in vivo can oxidized metabolism, becomes acetic acid and pyruvic acid and enters normal glycometabolism process, and is harmless, the addition of propane diols can not surpass 3%, otherwise can bring bitter taste; 3. this method does not possess broad spectrum activity, and fresh-keeping effect is not good enough, and is multiple because the bacterium in the bright wet rice flour noodles and mould have, and antistaling agent must possess broad spectrum activity, could arrive fresh-keeping effect preferably.And along with the common people to the food security pay attention to day by day, to the firm resistance of abuse food additives, so the fresh-keeping food of guaranteeing the quality of anticorrisive agent is not added in active demand on the market especially.Another problem is to make bright wet rice flour noodles generally ground rice to be positioned in the steamer, uses steam ground rice to be steamed the general 3-6 of steaming time hour, its time is longer, and steam consumption quantity is bigger, and cost is higher, and ground rice will advance the release steamer, is unfavorable for automated production.
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, nutrition, health, safety, the simple wet rice flour noodles production method of production technology are provided.
The present invention realizes in the following way:
A kind of wet rice flour noodles production method, it is characterized in that: rice soaked after 2-3 hour, rice after soaking is carried out defibrination, the slurries that defibrination forms filter and obtain the embryo piece, the embryo piece that obtains are carried out boiling, with the embryo piece embryo processed after the boiling, after finishing, squeezes embryo processed silk, place 60-75 ℃ water to send through conveyer belt in the bean vermicelli of extruding, it was stopped in hot water 1～2 minute, be cooled to room temperature through the conveyer belt natural air drying; Wet rice flour noodles behind the cooling forming places in the high-pressure bottle, applies 300-600Mpa pressure at normal temperatures, and 10-20min is handled in pressurize; Vanning warehouse-in after the release.
The invention has the advantages that: the time is short, energy consumption is low, production cost is low, be convenient to automated production, and simultaneously, ground rice has certain moisture behind the silk boiling, can directly carry out ultra high pressure treatment; Superhigh pressure technique is carried out food processing and is had unique distinction and be that it can not make the temperature of food raise, and just point to non-covalent bond, covalent bond is not destroyed substantially, make non-covalent bonds such as hydrogen bond combination, hydrophobic combination, ions binding change protein denaturation, starch gelatinization, enzyme deactivation, composition leakage vital movement stops in the membranolysis, thalline, and microbial cells destroys and death; And low molecular compounds such as amino acid whose contracting ammonia combination, vitamin, fragrance component are the combinations that has, and can intactly remain.
The specific embodiment
The specific embodiment of the invention is described in detail in detail:
A kind of wet rice flour noodles production method, rice soaked after 2-3 hour, rice after soaking is carried out defibrination, the slurries that defibrination forms filter and obtain the embryo piece, the embryo piece that obtains are carried out boiling, with the embryo piece embryo processed after the boiling, after finishing, squeezes embryo processed silk, place 60-75 ℃ water to send through conveyer belt in the bean vermicelli of extruding, it was stopped in hot water 1～2 minute, be cooled to room temperature through the conveyer belt natural air drying; Wet rice flour noodles behind the cooling forming places in the high-pressure bottle, applies 300-600Mpa pressure at normal temperatures, and 10-20min is handled in pressurize; Vanning warehouse-in after the release.
Claims (1)
1. wet rice flour noodles production method, it is characterized in that: rice soaked after 2-3 hour, rice after soaking is carried out defibrination, the slurries that defibrination forms filter and obtain the embryo piece, the embryo piece that obtains are carried out boiling, with the embryo piece embryo processed after the boiling, after finishing, squeezes embryo processed silk, place 60-75 ℃ water to send through conveyer belt in the bean vermicelli of extruding, it was stopped in hot water 1～2 minute, be cooled to room temperature through the conveyer belt natural air drying; Wet rice flour noodles behind the cooling forming places in the high-pressure bottle, applies 300-600Mpa pressure at normal temperatures, and 10-20min is handled in pressurize; Vanning warehouse-in after the release.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210288998 CN102771717B (en) | 2012-08-14 | 2012-08-14 | Production method for wet rice noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210288998 CN102771717B (en) | 2012-08-14 | 2012-08-14 | Production method for wet rice noodles |
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| Publication Number | Publication Date |
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| CN102771717A CN102771717A (en) | 2012-11-14 |
| CN102771717B true CN102771717B (en) | 2013-09-25 |
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|---|---|---|---|
| CN 201210288998 Active CN102771717B (en) | 2012-08-14 | 2012-08-14 | Production method for wet rice noodles |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103637051A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of fresh wet rice flour having returned nutrition |
| CN104397577A (en) * | 2014-12-03 | 2015-03-11 | 株洲市三胜食品有限公司 | Health-preserving rice noodle and preparation method thereof |
| CN104381913B (en) * | 2014-12-04 | 2017-01-04 | 张翔 | A kind of appetite promoting and the spleen strengthening Fructus Alpiniae Oxyphyllae is nourished heart nutrient vermicelli and preparation method |
| CN105707679A (en) * | 2016-03-09 | 2016-06-29 | 张斌 | Ultrahigh-pressure artificial miscellaneous grains and making method thereof |
| CN113736707B (en) * | 2021-09-24 | 2023-03-28 | 衡阳师范学院 | Lactobacillus fermentum and application thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101151C (en) * | 2000-05-01 | 2003-02-12 | 湖南金健米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| CN1682602A (en) * | 2004-04-16 | 2005-10-19 | 北京高才科技开发有限公司 | Super high pressure processing method for instant freshness keeping wet noodles |
| CN102178719A (en) * | 2011-04-20 | 2011-09-14 | 贾英杰 | Calcium supplement capsule and production process of capsule |
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| CN102771717A (en) | 2012-11-14 |
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