CN104171815A - Gua rice noodle preparation method including three ripening steps and three aging steps - Google Patents
Gua rice noodle preparation method including three ripening steps and three aging steps Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.
Description
Affiliated technical field
The present invention relates to the foodstuff processing technology in technical field of agricultural product process, particularly the aging extension ground rice preparation method of ripe three steps of a kind of three steps.
Background technology
Ground rice is south China resident's traditional food, and its quality is pliable and tough, high resilience, and poach is not stuck with paste soup, and dry stir-fry is not easily broken, is equipped with the code or soup stock carries out that soup boils or dry stir-fry of respectively planting vegetables, smooth tasty, both can cook breakfast, also can cook dish.Traditional ground rice is to take rice as raw material, through soaking the operations such as (or add yeast or add the old material after fermentation), boiling, wire squeeze (bar), pickling (filoselle), makes the rice stick of strip or thread vermicelli from rice starch.Because rice raw material needs to soak, make its production cycle longer; Meanwhile, the more difficult control of sanitary index in immersion process, thereby the ground rice after processing, mostly with tart flavour, affects mouthfeel; In addition,, because the viscosity on the ground rice surface after slaking is stronger, conventionally need acid water to clean, in order to avoid adhesion between ground rice, therefore cause a large amount of acidity and be rich in the discharge of wastewater of nutrition, affects environment.During application modernism processing ground rice; conventionally also need to add some food additives, as lactic acid bacteria, beta cyclodextrin, phosphate ester starch, sodium acid carbonate, alkali protease, amylase, saccharomycete, maltodextrin, guar gum, xanthans, malt syrup, monoglyceride, tapioca, converted starch etc.
Summary of the invention
Technical problem to be solved by this invention is to provide the ground rice preparation method that a kind of production cycle is shorter, environment be there is no to affect and do not contain any food additives.
The technical solution used in the present invention is the aging extension ground rice preparation methods of invention ripe three steps of a kind of three steps, is that the raw material by following weight portion is prepared from: rice 60-80, corn 20-40; Its preparation method is as follows:
(i), get the raw materials ready: by above-mentioned part by weight, get respectively rice and corn, standby;
(ii), abrasive dust: standby rice and corn are pulverized respectively, and 70-90 mesh sieve, obtains rice meal and corn flour excessively, standby;
(iii), close powder: standby rice meal and corn flour are mixed, stir, become mixed powder; According to the 0.8-1.5 of mixed powder weight, doubly add clear water again, stir into powder mud, standby;
(iv), first ripe: standby powder mud is placed in to cooking extrusion machine, and ripe at the beginning of pushing, its steam pressure is 0.12-0.14Mpa, and the heat time is 3-5min, preliminary slaking powder mud; Then, be squeezed into just ripe vermicelli, standby;
(v), multiple ripe: standby first ripe vermicelli are placed in to cooking extrusion machine, pushs multiple ripely, its steam pressure is 0.15-0.2Mpa, and the heat time is 5-7min, further slaking vermicelli; Then, be squeezed into again ripe powder sheet, standby;
(vi), well done: standby multiple ripe powder sheet is placed in to cooking extrusion machine, pushes well donely, its steam pressure is 0.12-0.14Mpa, and the heat time is 3-5min, again the multiple ripe powder sheet of slaking; Then, be squeezed into the bean vermicelli of complete slaking, standby;
(vii), speed cold aging: standby bean vermicelli speed is chilled to normal temperature, become speed cold aging bean vermicelli, standby;
(viii), add deterioration with moisture: the cold aging bean vermicelli of standby speed is placed in aging chamber, and keeping the relative humidity in aging chamber is 80-100%, adds deterioration with moisture, and time 120-240min, becomes and add deterioration with moisture bean vermicelli, standby;
(ix), steam ageing: add deterioration with moisture bean vermicelli to be placed in steam ageing indoor standby, pass into atmospheric steam, and to keep the indoor temperature of steam ageing be 35-45 ℃, carry out steam ageing, time 60-180min, becomes steam ageing bean vermicelli, standby; Now, water content≤30% of steam ageing bean vermicelli;
(x), cut off: standby steam ageing bean vermicelli is carried out to customized cut-off, become extension ground rice.
In described just ripe step, the amount of cure of first ripe vermicelli is 30-50%.
In described multiple ripe step, the amount of cure of multiple ripe powder sheet is 70-90%.
In described well done step, the amount of cure of bean vermicelli is 100%.
In described aging step, fast cooling rate when cold is 10-20 ℃/min.
The technical scheme one of its optimization is that the raw material by following weight portion is prepared from: rice 60, corn 40.
The technical scheme two of its optimization is that the raw material by following weight portion is prepared from: rice 70, corn 30.
The technical scheme three of its optimization is that the raw material by following weight portion is prepared from: rice 80, corn 20.
The aging extension ground rice preparation method of ripe three steps of three steps of the present invention, the rice of employing pure natural and corn are as raw material, simultaneously, cancelled traditional soaking step, and maturing process has been divided into three steps, in each step maturing process, limit squish lip slaking, both reduce half-finished surface viscosity in each step, strengthened again half-finished density, and not only can avoid finished product to occur disconnected bar phenomenon, but also can improve the pliable and tough and elasticity of product; And, adopted be integrated with speed cold aging, add deterioration with moisture, three coherent aging steps of steam ageing in the aging process of one, the surface of product is had better pliable and tough, the inside of product has better tender and crisp sense, and fresh-keeping its of product can extend 1-2 days, the water content of product is convenient to control more, thereby, both shortened the production cycle, in its product, do not contain any food additives yet, and eliminated the tart flavour in traditional product, improved mouthfeel and the quality of product.In addition, owing to there is no acid pickling step, avoided being rich in the discharge of the acid waste water of nutrition, therefore on not impact of environment.Thereby, in its product, do not contain any food additives;
The specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.Explanation is below the mode exemplifying, but protection scope of the present invention is not limited to this.
Embodiment mono-:
The aging extension ground rice preparation method of ripe three steps of three steps of the present embodiment is that the raw material by following weight portion is prepared from: rice 60, corn 40; Its preparation method is as follows:
(i), abrasive dust: above-mentioned rice and corn are pulverized respectively, and 80 mesh sieves, obtain rice meal and corn flour excessively, standby;
(ii), close powder: standby rice meal and corn flour are mixed, stir, become mixed powder; According to 1.5 times of mixed powder weight, add clear water again, stir into powder mud, standby;
(iii), first ripe: standby powder mud is placed in to cooking extrusion machine, and ripe at the beginning of pushing, its steam pressure is 0.13Mpa, and the heat time is 4min, preliminary slaking powder mud; Then, be squeezed into just ripe vermicelli (its amount of cure is 40%), standby; In preliminary maturing process, limit squish lip slaking, had both reduced the just surface viscosity of ripe vermicelli, had strengthened again the just density of ripe vermicelli;
(iv), multiple ripe: standby first ripe vermicelli are placed in to cooking extrusion machine, pushs multiple ripely, its steam pressure is 0.18Mpa, and the heat time is 6min, further slaking vermicelli; Then, be squeezed into again ripe powder sheet (its amount of cure is 80%), standby; In further maturing process, limit squish lip slaking, the further density of the surface viscosity of the multiple ripe powder sheet of reduction and the multiple ripe powder sheet of enhancing;
(v), well done: standby multiple ripe powder sheet is placed in to cooking extrusion machine, pushes well donely, its steam pressure is 0.13Mpa, and the heat time is 4min, again the multiple ripe powder sheet of slaking; Then, be squeezed into the bean vermicelli (its amount of cure is 100%) of complete slaking, standby; In maturing process again, limit squish lip slaking, further reduces the surface viscosity of bean vermicelli and strengthens the density of bean vermicelli, not only can avoid bean vermicelli to occur disconnected bar phenomenon, but also can improve the pliable and tough and elasticity of bean vermicelli;
(vi), speed is cold aging: standby bean vermicelli speed is chilled to normal temperature, and (fast cooling rate when cold is 10 ℃/min; Speed cooling method comprises that strong blowing, snap-chill cabinet are cooling, blow a cold wind over etc., and this example adopts the method for strong blowing, lower with) become fast cold aging bean vermicelli, standby; The application of the cold aging step of speed, can make the surface of product have better pliable and tough;
(vii), add deterioration with moisture: the cold aging bean vermicelli of standby speed is placed in aging chamber, and keeping the relative humidity in aging chamber is 90%, adds deterioration with moisture, and time 180min, becomes and add deterioration with moisture bean vermicelli, standby; Add the application of deterioration with moisture step, can make the inside of product there is better tender and crisp sense;
(viii), steam ageing: add deterioration with moisture bean vermicelli to be placed in steam ageing indoor standby, pass into atmospheric steam, and to keep the indoor temperature of steam ageing be 40 ℃, carry out steam ageing, time 120min, becomes steam ageing bean vermicelli, standby; The application of steam ageing step, can effectively control the water content of product, makes the freshness date (more existing similar technology) of product extend 1-2 days; Now, water content≤30% of steam ageing bean vermicelli, meets relative national standards;
(ix), cut off: standby steam ageing bean vermicelli is carried out to customized cut-off, become extension ground rice.
Embodiment bis-:
The aging extension ground rice preparation method of ripe three steps of three steps of the present embodiment is that the raw material by following weight portion is prepared from: rice 80, corn 20; Its preparation method is as follows:
(i), abrasive dust: above-mentioned rice and corn are pulverized respectively, and 80 mesh sieves, obtain rice meal and corn flour excessively, standby;
(ii), close powder: standby rice meal and corn flour are mixed, stir, become mixed powder; According to 0.8 times of mixed powder weight, add clear water again, stir into powder mud, standby;
(iii), first ripe: standby powder mud is placed in to cooking extrusion machine, and ripe at the beginning of pushing, its steam pressure is 0.13Mpa, and the heat time is 4min, preliminary slaking powder mud; Then, be squeezed into just ripe vermicelli (its amount of cure is 40%), standby; In preliminary maturing process, limit squish lip slaking, had both reduced the just surface viscosity of ripe vermicelli, had strengthened again the just density of ripe vermicelli;
(iv), multiple ripe: standby first ripe vermicelli are placed in to cooking extrusion machine, pushs multiple ripely, its steam pressure is 0.18Mpa, and the heat time is 6min, further slaking vermicelli; Then, be squeezed into again ripe powder sheet (its amount of cure is 80%), standby; In further maturing process, limit squish lip slaking, the further density of the surface viscosity of the multiple ripe powder sheet of reduction and the multiple ripe powder sheet of enhancing;
(v), well done: standby multiple ripe powder sheet is placed in to cooking extrusion machine, pushes well donely, its steam pressure is 0.13Mpa, and the heat time is 4min, again the multiple ripe powder sheet of slaking; Then, be squeezed into the bean vermicelli (its amount of cure is 100%) of complete slaking, standby; In maturing process again, limit squish lip slaking, further reduces the surface viscosity of bean vermicelli and strengthens the density of bean vermicelli, not only can avoid bean vermicelli to occur disconnected bar phenomenon, but also can improve the pliable and tough and elasticity of bean vermicelli;
(vi), speed is cold aging: standby bean vermicelli speed is chilled to normal temperature, and (fast cooling rate when cold is 20 ℃/min; Speed cooling method comprises that strong blowing, snap-chill cabinet are cooling, blow a cold wind over etc., and this example adopts the method for strong blowing, lower with) become fast cold aging bean vermicelli, standby; The application of the cold aging step of speed, can make the surface of product have better pliable and tough;
(vii), add deterioration with moisture: the cold aging bean vermicelli of standby speed is placed in aging chamber, and keeping the relative humidity in aging chamber is 90%, adds deterioration with moisture, and time 180min, becomes and add deterioration with moisture bean vermicelli, standby; Add the application of deterioration with moisture step, can make the inside of product there is better tender and crisp sense;
(viii), steam ageing: add deterioration with moisture bean vermicelli to be placed in steam ageing indoor standby, pass into atmospheric steam, and to keep the indoor temperature of steam ageing be 40 ℃, carry out steam ageing, time 120min, becomes steam ageing bean vermicelli, standby; The application of steam ageing step, can effectively control the water content of product, makes the freshness date (more existing similar technology) of product extend 1-2 days; Now, water content≤30% of steam ageing bean vermicelli, meets relative national standards;
(ix), cut off: standby steam ageing bean vermicelli is carried out to customized cut-off, become extension ground rice.
Embodiment tri-:
The aging extension ground rice preparation method of ripe three steps of three steps of the present embodiment is that the raw material by following weight portion is prepared from: rice 70, corn 30; Its preparation method is as follows:
(i), abrasive dust: above-mentioned rice and corn are pulverized respectively, and 80 mesh sieves, obtain rice meal and corn flour excessively, standby;
(ii), close powder: standby rice meal and corn flour are mixed, stir, become mixed powder; According to 1.2 times of mixed powder weight, add clear water again, stir into powder mud, standby;
(iii), first ripe: standby powder mud is placed in to cooking extrusion machine, and ripe at the beginning of pushing, its steam pressure is 0.13Mpa, and the heat time is 4min, preliminary slaking powder mud; Then, be squeezed into just ripe vermicelli (its amount of cure is 40%), standby; In preliminary maturing process, limit squish lip slaking, had both reduced the just surface viscosity of ripe vermicelli, had strengthened again the just density of ripe vermicelli;
(iv), multiple ripe: standby first ripe vermicelli are placed in to cooking extrusion machine, pushs multiple ripely, its steam pressure is 0.18Mpa, and the heat time is 6min, further slaking vermicelli; Then, be squeezed into again ripe powder sheet (its amount of cure is 80%), standby; In further maturing process, limit squish lip slaking, the further density of the surface viscosity of the multiple ripe powder sheet of reduction and the multiple ripe powder sheet of enhancing;
(v), well done: standby multiple ripe powder sheet is placed in to cooking extrusion machine, pushes well donely, its steam pressure is 0.13Mpa, and the heat time is 4min, again the multiple ripe powder sheet of slaking; Then, be squeezed into the bean vermicelli (its amount of cure is 100%) of complete slaking, standby; In maturing process again, limit squish lip slaking, further reduces the surface viscosity of bean vermicelli and strengthens the density of bean vermicelli, not only can avoid bean vermicelli to occur disconnected bar phenomenon, but also can improve the pliable and tough and elasticity of bean vermicelli;
(vi), speed is cold aging: standby bean vermicelli speed is chilled to normal temperature, and (fast cooling rate when cold is 15 ℃/min; Speed cooling method comprises that strong blowing, snap-chill cabinet are cooling, blow a cold wind over etc., and this example adopts the method for strong blowing, lower with) become fast cold aging bean vermicelli, standby; The application of the cold aging step of speed, can make the surface of product have better pliable and tough;
(vii), add deterioration with moisture: the cold aging bean vermicelli of standby speed is placed in aging chamber, and keeping the relative humidity in aging chamber is 90%, adds deterioration with moisture, and time 180min, becomes and add deterioration with moisture bean vermicelli, standby; Add the application of deterioration with moisture step, can make the inside of product there is better tender and crisp sense;
(viii), steam ageing: add deterioration with moisture bean vermicelli to be placed in steam ageing indoor standby, pass into atmospheric steam, and to keep the indoor temperature of steam ageing be 40 ℃, carry out steam ageing, time 120min, becomes steam ageing bean vermicelli, standby; The application of steam ageing step, can effectively control the water content of product, makes the freshness date (more existing similar technology) of product extend 1-2 days; Now, water content≤30% of steam ageing bean vermicelli, meets relative national standards;
(ix), cut off: standby steam ageing bean vermicelli is carried out to customized cut-off, become extension ground rice.
In above-mentioned three embodiment, only through the cold aging bean vermicelli of cold aging speed of overrunning, all can be used as fresh wet rice flour noodles edible.
The aging extension ground rice preparation method of ripe three steps of three steps of the present invention, both can process the ground rice as raw material by rice and corn, also can process the ground rice as raw material by rice and other grain (as millet, red rice, black rice, Chinese sorghum, oat, wheat embryo, soya bean, mung bean, red bean, green soya bean, black soya bean, purple potato, Chinese yam and potato etc.).
Claims (8)
1. the aging extension ground rice preparation method of ripe three steps of three steps, it is characterized in that being prepared from by the raw material of following weight portion: rice 60-80, corn 20-40; Its preparation method is as follows:
(i), get the raw materials ready: by above-mentioned part by weight, get respectively rice and corn, standby;
(ii), abrasive dust: standby rice and corn are pulverized respectively, and 70-90 mesh sieve, obtains rice meal and corn flour excessively, standby;
(iii), close powder: standby rice meal and corn flour are mixed, stir, become mixed powder; According to the 0.8-1.5 of mixed powder weight, doubly add clear water again, stir into powder mud, standby;
(iv), first ripe: standby powder mud is placed in to cooking extrusion machine, and ripe at the beginning of pushing, its steam pressure is 0.12-0.14Mpa, and the heat time is 3-5min, preliminary slaking powder mud; Then, be squeezed into just ripe vermicelli, standby;
(v), multiple ripe: standby first ripe vermicelli are placed in to cooking extrusion machine, pushs multiple ripely, its steam pressure is 0.15-0.2Mpa, and the heat time is 5-7min, further slaking vermicelli; Then, be squeezed into again ripe powder sheet, standby;
(vi), well done: standby multiple ripe powder sheet is placed in to cooking extrusion machine, pushes well donely, its steam pressure is 0.12-0.14Mpa, and the heat time is 3-5min, again the multiple ripe powder sheet of slaking; Then, be squeezed into the bean vermicelli of complete slaking, standby;
(vii), speed cold aging: standby bean vermicelli speed is chilled to normal temperature, become speed cold aging bean vermicelli, standby;
(viii), add deterioration with moisture: the cold aging bean vermicelli of standby speed is placed in aging chamber, and keeping the relative humidity in aging chamber is 80-100%, adds deterioration with moisture, and time 120-240min, becomes and add deterioration with moisture bean vermicelli, standby;
(ix), steam ageing: add deterioration with moisture bean vermicelli to be placed in steam ageing indoor standby, pass into atmospheric steam, and to keep the indoor temperature of steam ageing be 35-45 ℃, carry out steam ageing, time 60-180min, becomes steam ageing bean vermicelli, standby; Now, water content≤30% of steam ageing bean vermicelli;
(x), cut off: standby steam ageing bean vermicelli is carried out to customized cut-off, become extension ground rice.
2. the aging extension ground rice preparation method of ripe three steps of three steps according to claim 1, is characterized in that: in described just ripe step, the amount of cure of first ripe vermicelli is 30-50%.
3. the aging extension ground rice preparation method of ripe three steps of three steps according to claim 1, is characterized in that: in described multiple ripe step, the amount of cure of multiple ripe powder sheet is 70-90%.
4. the aging extension ground rice preparation method of ripe three steps of three steps according to claim 1, is characterized in that: in described well done step, the amount of cure of bean vermicelli is 100%.
5. according to the aging extension ground rice preparation method of ripe three steps of three steps described in any one in claim 1-4, it is characterized in that: in described aging step, fast cooling rate when cold is 10-20 ℃/min.
6. the aging extension ground rice preparation method of ripe three steps of three steps according to claim 5, it is characterized in that being prepared from by the raw material of following weight portion: rice 60, corn 40.
7. the aging extension ground rice preparation method of ripe three steps of three steps according to claim 5, it is characterized in that being prepared from by the raw material of following weight portion: rice 70, corn 30.
8. the aging extension ground rice preparation method of ripe three steps of three steps according to claim 5, it is characterized in that being prepared from by the raw material of following weight portion: rice 80, corn 20.
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