CN106360272A - Preparation method of instant rice noodle - Google Patents
Preparation method of instant rice noodle Download PDFInfo
- Publication number
- CN106360272A CN106360272A CN201610725999.5A CN201610725999A CN106360272A CN 106360272 A CN106360272 A CN 106360272A CN 201610725999 A CN201610725999 A CN 201610725999A CN 106360272 A CN106360272 A CN 106360272A
- Authority
- CN
- China
- Prior art keywords
- rice
- rice noodle
- preparation
- water
- fruit powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 74
- 235000009566 rice Nutrition 0.000 title claims abstract description 74
- 235000012149 noodles Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 76
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 230000005070 ripening Effects 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000001125 extrusion Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000003801 milling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000020265 peanut milk Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 208000003443 Unconsciousness Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010025 steaming Methods 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002618 waking effect Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of instant rice noodle. The preparation method, with rice and fruit powder as main raw materials, includes the steps of: soaking high-quality rice in clear water; milling the soaked rice; mixing the rice flour with starch and the fruit powder, and adding a proper water to uniformly stir the mixture; performing noodle extrusion through a single-screw extruder; cooking the filamentary rice noodle by steam and cooling the rice noodle in cold water to split the filaments; and drying the rice noodle and packaging the rice noodle in bags. The rice noodle not only has the nutrients of fruits but also has the tastes of fruits. In addition, the nutrients in the fruits are not damaged during production.
Description
Technical field
The invention belongs to instant cooked rice line technology field is and in particular to a kind of preparation method of convenient rice noodle.
Background technology
Instant food rice noodle,, with being edible after boiled water or cold water punching, because instant, people go on business for it
Tourism often carry upper it, in addition, it to be also people be busy with one's work tackles the economic food of three meals in a day.But existing rice noodle
Main raw material is rice, so nutrition is single, taste is single, and it can not meet people's nutritional need of a day, can not expire
The needs of sufficient people's different taste, for this reason, there has been proposed the technical scheme of multiple rice noodle, but only miscellaneous in numerous rice noodles
Grain, greengrocery rice noodle, but do not have a fruits rice noodle, and do not have in some nutrition miscellaneous grain crops in fruit, vegetable, and
Its taste even more miscellaneous grain crops, vegetable is irreplaceable.
Content of the invention
It is an object of the invention to overcoming the deficiencies in the prior art, there is provided a kind of preparation method of convenient rice noodle.
The present invention adopts following technical scheme to realize:
A kind of preparation method of convenient rice noodle, is with rice meal, Fruit powder as primary raw material, and is obtained with following process:
A. soaked from high quality white rice clear water；
B. soaked rice pulverizing；
C. by above-mentioned rice flour be equipped with again 15%～25% starch of rice weight, 15%～25% Fruit powder, 30%～40%
Water stirs；
D. the raw material of step c gained is carried out wire squeeze using extruder；
E. make thread rice noodle through steam cure；
F. the rice noodle after ripening cools down sub-wire through cold water；
G. the rice noodle drying after sub-wire packs into finished product.
Preferably, in described step c, starch is 15%, Fruit powder 15%, water 30%.
Preferably, in described step c, starch is 20%, Fruit powder 20%, water 35%.
Preferably, in described step c, starch is 25%, Fruit powder 25%, water 40%.
Preferably, steam pressure 0.1～0.2mpa.
Preferably, rice flour fineness is 80 mesh～100 mesh.
Preferably, sieve diameter 0.6～0.8mm.
Preferably, described extruder is single-screw extrusion machine.
The beneficial effects of the present invention is: it has multivitamin and mineral, the present invention by what rice noodle added that fruit has
In manufacturing process, fruit composition is without high temperature steaming, so the nutrition such as vitamin will not be destroyed.In addition, this
The bright rice noodle adding fruit taste, is particularly suitable for after waking up the patient from unconsciousness by clearing away heat blister being fabricated to cold and dressed with sauce rice noodle and eats；The rice noodle of fruit taste
More can be favored by child.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment one
1. 100 kilograms of quality early rice rice are soaked 2 hours with tap water, soaked rice through paste mill grinding, fineness is
80 mesh, Rice ＆ peanut milk squeezes out more than moisture content through pressure filter, and the rice flour moisture content after filter pressing is 30 %.
2. above-mentioned rice flour is joined 15 kilograms of sweet potato starch again, 15 kilograms of Fruit powder, 30 kilograms of water stir in blender
Uniformly.
3. by above-mentioned mixed material through single-screw extrusion machine wire squeeze.
4. make thread rice noodle through steam cure；
5. the rice noodle after ripening cools down sub-wire through cold water.
6. the rice noodle drying after sub-wire packs into finished product.
Embodiment two
1. 100 kilograms of quality early rice rice are soaked 2 hours with tap water, soaked rice through paste mill grinding, fineness is
90 mesh, Rice ＆ peanut milk squeezes out more than moisture content through pressure filter, and the rice flour moisture content after filter pressing is 30 %.
2. above-mentioned rice flour is joined 20 kilograms of sweet potato starch again, 20 kilograms of Fruit powder, 35 kilograms of water stir in blender
Uniformly.
3. by above-mentioned mixed material through single-screw extrusion machine wire squeeze.
4. make thread rice noodle through steam cure；
5. the rice noodle after ripening cools down sub-wire through cold water.
6. the rice noodle drying after sub-wire packs into finished product.
Embodiment three
1. 100 kilograms of quality early rice rice are soaked 2 hours with tap water, soaked rice through paste mill grinding, fineness is
100 mesh, Rice ＆ peanut milk squeezes out more than moisture content through pressure filter, and the rice flour moisture content after filter pressing is 30 %.
2. above-mentioned rice flour is joined 25 kilograms of sweet potato starch again, 25 kilograms of Fruit powder, 40 kilograms of water stir in blender
Uniformly.
3. by above-mentioned mixed material through single-screw extrusion machine wire squeeze.
4. make thread rice noodle through steam cure；
5. the rice noodle after ripening cools down sub-wire through cold water.
6. the rice noodle drying after sub-wire packs into finished product.
Steam pressure 0.1～0.2mpa, sieve diameter 0.6～0.8mm that the present invention provides.Fruit powder can be Fructus Ananadis comosi
The various Fruit powder such as powder, apple powder.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (8)
1. a kind of preparation method of convenient rice noodle it is characterised in that: be with rice meal, Fruit powder as primary raw material, and with as follows
Process is obtained:
A. soaked from high quality white rice clear water；
B. soaked rice pulverizing；
C. by above-mentioned rice flour be equipped with again 15%～25% starch of rice weight, 15%～25% Fruit powder, 30%～40%
Water stirs；
D. the raw material of step c gained is carried out wire squeeze using extruder；
E. make thread rice noodle through steam cure；
F. the rice noodle after ripening cools down sub-wire through cold water；
G. the rice noodle drying after sub-wire packs into finished product.
2. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: in described step c, starch is
15%th, Fruit powder 15%, water 30%.
3. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: in described step c, starch is
20%th, Fruit powder 20%, water 35%.
4. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: in described step c, starch is
25%th, Fruit powder 25%, water 40%.
5. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: steam pressure 0.1～
0.2mpa.
6. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: rice flour fineness be 80 mesh～
100 mesh.
7. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: sieve diameter 0.6～
0.8mm.
8. a kind of convenient rice noodle according to claim 1 preparation method it is characterised in that: described extruder be single screw rod
Extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725999.5A CN106360272A (en) | 2016-08-26 | 2016-08-26 | Preparation method of instant rice noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725999.5A CN106360272A (en) | 2016-08-26 | 2016-08-26 | Preparation method of instant rice noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360272A true CN106360272A (en) | 2017-02-01 |
Family
ID=57879307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610725999.5A Pending CN106360272A (en) | 2016-08-26 | 2016-08-26 | Preparation method of instant rice noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360272A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN101543272A (en) * | 2009-04-29 | 2009-09-30 | 浙江晨云实业有限公司 | Instant fruit rice noodles |
| CN105010936A (en) * | 2015-07-14 | 2015-11-04 | 圣昌达机械（天津）有限公司 | Three-stage extrusion fresh wet bean vermicelli production line |
-
2016
- 2016-08-26 CN CN201610725999.5A patent/CN106360272A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN101543272A (en) * | 2009-04-29 | 2009-09-30 | 浙江晨云实业有限公司 | Instant fruit rice noodles |
| CN105010936A (en) * | 2015-07-14 | 2015-11-04 | 圣昌达机械（天津）有限公司 | Three-stage extrusion fresh wet bean vermicelli production line |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236092A (en) * | 2019-07-10 | 2019-09-17 | 宋跃文 | A kind of production method of fruits and vegetables rice noodles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
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| RJ01 | Rejection of invention patent application after publication |