CN1114153A - Healthy instant rice-flour noodles and productive process thereof - Google Patents
Healthy instant rice-flour noodles and productive process thereof Download PDFInfo
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- CN1114153A CN1114153A CN94107008A CN94107008A CN1114153A CN 1114153 A CN1114153 A CN 1114153A CN 94107008 A CN94107008 A CN 94107008A CN 94107008 A CN94107008 A CN 94107008A CN 1114153 A CN1114153 A CN 1114153A
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Abstract
The health-care dry instant rice-flour noodles is made up of rice flour (85-95%), fresh vegetable, straight ladybell root and edible bird's nest through mixing into cream, extruding and curing several times, and drying, and features good appearance and elasticity, high toughness, no visual vegetable bits, and 13.5 minus or plus 0.5% of water content. It may be eaten after immersed in warm water at 60 deg.C for 15-20 min.
Description
The present invention relates to a kind of new type of health instant rice-flour noodles and production method thereof.
Rice noodles are to be raw material with the rice, the cross section that forms through certain manufacturing procedure manufacturing is circular wire rice food, and this food is in the history of existing centuries of China south, but for a long time all can only selling whil making, can not be overnight, otherwise will become rotten can not the eating of turning sour, in recent years, long common dried rice noodle of some shelf-lifves had appearred, but edible preceding the long 3-5 of rehydration time hour of this rice noodles, nutritional labeling is single, can not satisfy people's health care and instant edible requirement.
Task of the present invention proposes a kind of long shelf-life exactly, and rehydration time is short, the nutritional labeling variation, and the healthy instant rice-flour noodles of rationalization and production method thereof are to overcome the shortcoming of prior art.
This healthy instant rice-flour noodles that the present invention proposes, the king will be a base-material by the ground rice of 85-95%, mixes with fresh vegetables and a small amount of bird's nest the root of straight ladybell etc., and through smashing to pieces, water mixing is stirred into the paste lining, and through repeatedly curing extruded, drying forms.Make the back cross section for circular or square, translucent, the vegetables fragment that is invisible to the naked eye, water content are 13.5 ± 0.5%.Lines are elongated, and are full of elasticity, and Mi Xiangnong is strongly fragrant.Can drag in the soup stock edible in 15-20 minute with 60 ℃ of warm boiling water immersions.
The method of the above-mentioned dried rice noodle of production that the present invention proposes mainly comprises the steps:
(1) the rice clear water immersion with starch-containing 62-82% runs through, and elimination bulk water pulverizes composition;
(2) fresh vegetables of wash clean is smashed to pieces;
(3) ground rice that will pulverize and vegetables (or konjaku flour) stirring and evenly mixing makes it become paste;
(4) paste is put into rice noodles and squeezed crusher, cure into the wire rice noodles through repeatedly extruding;
(5) with packing warehouse-in after the above-mentioned slaking rice noodles drying;
(6) in above-mentioned the 3rd road step, can mix invigorants such as bird's nest in a small amount or the root of straight ladybell mixing together.Crowded press for extracting juice is generally carried out twice, spinneret is thicker for the first time, raw material enter the extrusion friction of auger and the heat that produces keeps 60-80 ℃ to temperature, the most of slaking of the rice noodles silk that squeezes out, spinneret is thinner for the second time, extrusion temperature can reach 90-100 ℃, the about 2m/m of rice noodles diameter of ejection, slaking fully.
The flour stranding machine that machine for processing rice noodle boils instant noodles with exempting from of selling in the market replaces, and only needs make spinning nozzle into circle, and the shape of itself and traditional rice noodles is consistent.It is less that the most handy konjaku flour of the above-mentioned fresh vegetables of mentioning, carrot, tomato, sea-tangle, careless bud etc. contain crude fibre, and the abundant again kind of nutrition is for well.
The characteristics of this healthy instant rice-flour noodles that the present invention proposes are long shelf-lifes, can reach 1-2, slaking in the production process, need not boil, need only with warm boiling water soak can drag in 15-20 minute in the soup stock edible, so instant strong, made things convenient for the fast people of live and work rhythm; The 3rd is nutritious and diversified, the composition of existing staple food wherein, the normal vegetable constituent that needs of human body and the composition of famous and precious tonic herb are arranged again, except that rice starch, a large amount of vitamin is still arranged, and amino acid and the active component that nourishes the body can satisfy the human body needs, nutrition is reasonable, has overcome the single shortcoming of traditional rice noodles nutrient.
The advantage of this dried rice noodle production method that the present invention proposes is that production process is short, and the operation tube is single, grasps easily, and device therefor is easy to get.Can replace by general instant noodles machine or machine for processing rice noodle, thereby invest for a short time, implement easily.
Further specify the present invention below in conjunction with embodiment
Embodiment 1
Rice is selected for use red, white polished rice each half, be ground into ground rice with said method, account for 90% altogether, all the other fresh Tomato juice account for 9.8%, add a small amount of the root of straight ladybell and bird's nest (powdery) again, water mixing stirs into paste, adopts the KSM-105 type of production of Changchun pollution-free food research institute and sale to exempt from the production of cooking noodle machine.Two thread spinneret orifices of auger spray of this machine make circle into, and first order spinning nozzle diameter is partial 3 times.First order auger stirs and the temperature of pressing materials is controlled at 60-80 ℃, and the strip rice noodles of extruding and part slaking fall into the hopper of second level auger, then carries out extruding spray second time silk, and second level auger stirs and the temperature of pressing materials is controlled at 90-100 ℃.The about 1.2m/m of spinning nozzle diameter.Through the extruding of second level auger, behind the spray silk that heats up automatically, material slaking fully.The well done convenient rice noodle of tomato matter that obtain this moment, white touched with red, the color and luster uniform and smooth, the rice thick flavor be can't see the tomato seed fragment, after drying high resilience, good toughness, non-friable, 1.5 years shelf-lifves, 60 ℃ of warm boiling water soaked after 15 minutes, sliding soft exquisiteness, good mouthfeel, neither too hard, nor too soft, dragging for to become the well-known crossing-over bridge rice noodles of tradition in the soup stock.
Embodiment 2
Ground rice and percentage thereof, device fabrication operation sequence and technical parameter etc. are identical with embodiment 1.Fresh vegetables is not with carrot (being with leaf and fibrous root), and carrot accounts for 10%, mixes into paste with ground rice after smashing to pieces, and the well done dried rice noodle of producing of carrot matter includes a large amount of carbohydrate, protein, carrotene and vitamin C.Color and luster is fine and smooth evenly, and is saturating yellow in white, cannot see carrot pieces, and 1 year shelf-life, 60 ℃ of warm boiling water soak and can drag in the soup stock ediblely after 20 minutes, and the spy of Mi Xiang and carrot distinguishes the flavor of and all has.
Embodiment 3
Ground rice, equipment, production operation program and technical parameter etc. are identical with example 1.Fresh vegetables replaces with konjaku flour.Proportioning is: ground rice 97.8%, and konjaku flour 2.15%, all the other are bird's nest.The konjaku flour rice noodles of producing with said method and this proportioning, color and luster is muddy white, translucent, moisture content 13.55%, full of elasticity, 2 years shelf-lifves, 60 ℃ of emerge in worm water were edible in 20 minutes, empirical tests, the well done dried rice noodle of this konjaku opaque is instant not only, and reducing blood lipid is arranged, and hypotensive, fat-reducing and tonneau two health-care efficacy just.
More than the sanitary index of three examples all meet state health standards.
Claims (7)
1, a kind of healthy instant rice-flour noodles, it is characterized in that it by the ground rice of 85-95% with after fresh vegetables is admixed into the paste lining, form through extruding, slaking and drying, its water content is less than 14%, the vegetables fragment that is invisible to the naked eye, 60 ℃ of warm water rehydration times were less than 20 minutes.
2, by the described dried rice noodle of claim 1, it is characterized in that fresh vegetables is carrot, konjaku flour, tomato, sea-tangle and careless bud etc.
3,, it is characterized in that in the share of fresh vegetables a spot of the root of straight ladybell, bird's nest being arranged by the described dried rice noodle of claim 2.
4, a kind of production method of healthy instant rice-flour noodles is characterized in that it is made up of the following step:
A, the rice clear water of starch-containing 62-82% soaked run through, elimination bulk water pulverizes into powder;
B, the fresh vegetables of wash clean is smashed to pieces;
C, the ground rice that will pulverize and vegetables or konjaku flour add low amounts of water and admix into the paste lining;
D, the paste lining is dropped in the rice noodles crusher through circular or square rice noodles of squeezing, maturing repeatedly;
E, will be after the above-mentioned rice noodles drying packing warehouse-in
5, by the described dried rice noodle production method of claim 1, it is characterized in that the rice noodles crusher replaces with instant noodles machine, and through twice squeezing, maturing.
By the described dried rice noodle production method of claim 4, it is characterized in that 6, the temperature of squeezing, maturing is 60～80 ℃ for the first time, the temperature of squeezing, maturing is 90-100 ℃ for the second time;
7,, it is characterized in that the fragment that fresh vegetables is smashed to pieces or is chopped into about 1CM is advisable by the described dried rice noodle production method of claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94107008A CN1114153A (en) | 1994-06-03 | 1994-06-03 | Healthy instant rice-flour noodles and productive process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94107008A CN1114153A (en) | 1994-06-03 | 1994-06-03 | Healthy instant rice-flour noodles and productive process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1114153A true CN1114153A (en) | 1996-01-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94107008A Pending CN1114153A (en) | 1994-06-03 | 1994-06-03 | Healthy instant rice-flour noodles and productive process thereof |
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| CN (1) | CN1114153A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416699B (en) * | 2008-11-25 | 2011-06-08 | 湖南省天龙米业有限公司 | Dry-type three-segment mature method rice-flour production technique |
| CN101601447B (en) * | 2008-06-10 | 2011-12-28 | 陈辉球 | Cooking and extruding technology in instant rice noodle production |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
-
1994
- 1994-06-03 CN CN94107008A patent/CN1114153A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601447B (en) * | 2008-06-10 | 2011-12-28 | 陈辉球 | Cooking and extruding technology in instant rice noodle production |
| CN101416699B (en) * | 2008-11-25 | 2011-06-08 | 湖南省天龙米业有限公司 | Dry-type three-segment mature method rice-flour production technique |
| CN103284100A (en) * | 2013-06-20 | 2013-09-11 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |