CN104431779A - Okra rice noodle and processing method - Google Patents
Okra rice noodle and processing method Download PDFInfo
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- CN104431779A CN104431779A CN201410685682.4A CN201410685682A CN104431779A CN 104431779 A CN104431779 A CN 104431779A CN 201410685682 A CN201410685682 A CN 201410685682A CN 104431779 A CN104431779 A CN 104431779A
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- rice
- gumbo
- okra
- aging
- colloid
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- 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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Abstract
The invention relates to an okra rice noodle and a processing method. The processing method comprises the following steps: Step I, cleaning and soaking rice, Step II, grinding, Step III, cleaning and grinding okra, Step IV, extracting a colloid, Step V, grinding okra fibers, Step VI, burdening and mixing, Step VII, gelatinizing and extruding for forming, Step VIII, aging, Step IX, drying and Step X, packaging and warehousing. The okra rice noodle comprises the following raw materials: 8-10% of okra, 10-15% of corn starch and 72-75% of rice. Pectin and arabinan in the okra are added into the rice noodle to form monoglyceride which easily forms a compound with amylose to postpone ageing time, a molecular structure of the amylose is reformed into a mixed microcrystal strand, intermolecular association is very firm, the tensile strength and a pulping rate are increased, the technology is easily mastered by workers, and the production efficiency is high.
Description
Invention field
The present invention relates to a kind of gumbo rice noodles and processing method, belong to rice noodles making food technical field.
Background technology
Rice noodles are a kind of food, and among ancient cookbook " food ", note rice noodles are " bright ".People's custom is rice noodles " wintercherry rice noodles ", " sour powder ", " dried rice noodle ", " ground rice ".It contains abundant carbohydrate, vitamin, mineral matter and ferment etc., and have well-done rapid, even, resistant to cook is not rotten, and tasty and refreshing cunning is tender, boils rear soup not turbid, is easy to the feature digested, and is particularly suitable for chafing dish edible with leisure fast food.
It is generally primary raw material with rice that existing rice noodles make raw material, rice starch contains amylose and amylopectin, in starch gelatinization process, if the too fast amylose molecule of gelatinized corn starch cooling velocity has little time to rearrange form fascicular texture, form gelinite, make rice noodles finished product poor toughness easily broken, frangible.Existing technique adopts the aging gelation rate slowing down gelatinized corn starch of heating, and it is unreliable to grasp with artificial experience.
Summary of the invention
The present invention is low for solving efficiency in prior art making rice noodles, and production technology is not easily by situation about grasping, and the present invention aims to provide a kind of gumbo rice noodles and processing method, comprises the following steps: step one, rice cleaning and dipping; Step 2, pulverizing; Step 3, gumbo clean and crush; Step 4, colloid extract; Step 5, baynide fibre grind; Step 6, batching, mixing; Step 7, gelatinization, wire squeeze are shaping; Step 8, aging; Step 9, oven dry; Step 10, packaging warehouse-in.
Wherein in step one: before immersion, first carry out rice screening, and then select high quality white rice to soak 30min in clear water or warm water;
In step 2: will be placed in pulverizer by the soaked rice of step one and pulverize, until be powdery;
In step 3: select gumbo and clean up in clear water, and pulverize as powdery;
In step 4: dissolved in water by the gumbo crushed in step 3, and carry out its colloid extraction, separately put;
In step 5: the colloid gumbo of extraction is cooked baynide fibre grinding, and fiber is pulverized 80 sieves;
In step 6: in batching mixing, select raw material and proportioning thereof to be: gumbo 8 ~ 10%, cornstarch 10 ~ 15%, rice 72 ~ 75%;
In step 7: be placed in extruder extruded after above raw material is carried out gelatinization;
In step 8: the rice noodles after shaping are aging under certain condition;
In step 9: dried in dryer by the rice noodles after aging, controlling bake out temperature is 75 ~ 90 DEG C;
Finally packaging storage is sold.
Compared with the rice noodles of prior art manufacture, the present invention fills a prescription with starch producing technology as instructing, edible nourishing according to gumbo is worth, utilize the pectin in gumbo, araban can delay characteristic and the effect such as the whole intestines of gumbo stomach invigorating, strong kidney qi-restoratives of gelinite formation, improve quality and the edibility of rice noodles.
Secondly, the present invention adds pectin, araban formation monoglyceride in gumbo in rice noodles, be easy to form the compound delaying aging time with amylose, amylose molecule structure is made to reformulate mixed microcrystalline bundle, Interpolymer Association very firmly improves the tensile strength of rice noodles and tells slurry rate, this technique workman is easy to grasp, and the present invention utilizes the nutritive value composition of gumbo and the characteristic of ground rice that rice noodles quality is improved, and edibility is more extensive.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Fore-telling face, by conjunction with the accompanying drawing in the embodiment of the present invention, is clearly and completely described the technical scheme in the embodiment of the present invention, and obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.
See the flow chart 1 that rice noodles make, a kind of gumbo rice noodles and processing method, comprise the following steps:
Step one, rice cleaning and dipping;
Step 2, pulverizing;
Step 3, gumbo clean and crush;
Step 4, colloid extract;
Step 5, baynide fibre grind;
Step 6, batching, mixing;
Step 7, gelatinization, wire squeeze are shaping;
Step 8, aging;
Step 9, oven dry;
Step 10, packaging warehouse-in.
Wherein in step one: before immersion, first carry out rice screening, and then select high quality white rice to soak 30min in clear water or warm water;
In step 2: will be placed in pulverizer by the soaked rice of step one and pulverize, until be powdery;
In step 3: select gumbo and clean up in clear water, and pulverize as powdery;
In step 4: dissolved in water by the gumbo crushed in step 3, and carry out its colloid extraction, separately put;
In step 5: the colloid gumbo of extraction is cooked baynide fibre grinding, and fiber is pulverized 80 sieves;
In step 6: in batching mixing, select raw material and proportioning thereof to be: gumbo 8 ~ 10%, cornstarch 10 ~ 15%, rice 72 ~ 75%;
In step 7: be placed in extruder extruded after above raw material is carried out gelatinization;
In step 8: the rice noodles after shaping are aging under certain condition;
In step 9: dried in dryer by the rice noodles after aging, controlling bake out temperature is 75 ~ 90 DEG C;
Finally packaging storage is sold.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should example be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.Any Reference numeral in claim should be considered as the claim involved by limiting.
Claims (1)
1. gumbo rice noodles and a processing method, comprises the following steps: step one, rice cleaning and dipping; Step 2, pulverizing; Step 3, gumbo clean and crush; Step 4, colloid extract; Step 5, baynide fibre grind; Step 6, batching, mixing; Step 7, gelatinization, wire squeeze are shaping; Step 8, aging; Step 9, oven dry; Step 10, packaging warehouse-in; It is characterized in that:
S1. in step one: before immersion, first carry out rice screening, and then select high quality white rice to soak 30min in clear water or warm water;
S2. in step 2: will be placed in pulverizer by the soaked rice of step one and pulverize, until be powdery;
S3. in step 3: select gumbo and clean up in clear water, and pulverize as powdery;
S4. in step 4: dissolved in water by the gumbo crushed in step 3, and carry out its colloid extraction, separately put;
S5. in step 5: the colloid gumbo of extraction is cooked baynide fibre grinding, and fiber is pulverized 80 sieves;
S6. in step 6: in batching mixing, select raw material and proportioning thereof to be: gumbo 8 ~ 10%, cornstarch 10 ~ 15%, rice 72 ~ 75%;
S7. in step 7: be placed in extruder extruded after above raw material is carried out gelatinization;
S8. in step 8: the rice noodles after shaping are aging under certain condition;
S9., in step 9: dried in dryer by the rice noodles after aging, controlling bake out temperature is 75 ~ 90 DEG C;
Finally packaging storage is sold.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685682.4A CN104431779A (en) | 2014-11-18 | 2014-11-18 | Okra rice noodle and processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410685682.4A CN104431779A (en) | 2014-11-18 | 2014-11-18 | Okra rice noodle and processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431779A true CN104431779A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410685682.4A Pending CN104431779A (en) | 2014-11-18 | 2014-11-18 | Okra rice noodle and processing method |
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| CN (1) | CN104431779A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261583A (en) * | 2016-08-31 | 2017-01-04 | 李辉 | A kind of formula of blue berry rice noodle and preparation method thereof |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
| CN108541881A (en) * | 2018-03-21 | 2018-09-18 | 安徽农业大学 | A kind of extruding Nutritive Rice and preparation method thereof rich in pentosan |
| CN108936231A (en) * | 2018-05-30 | 2018-12-07 | 广西盛尧堂生物科技有限公司 | A kind of dehumidifying protect liver family steamed dumping and preparation method thereof |
-
2014
- 2014-11-18 CN CN201410685682.4A patent/CN104431779A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261583A (en) * | 2016-08-31 | 2017-01-04 | 李辉 | A kind of formula of blue berry rice noodle and preparation method thereof |
| CN107348345A (en) * | 2017-06-14 | 2017-11-17 | 安徽省富邦天成食品有限公司 | A kind of appetite-stimulating indigestion-relieving health care rice noodles and preparation method thereof |
| CN108541881A (en) * | 2018-03-21 | 2018-09-18 | 安徽农业大学 | A kind of extruding Nutritive Rice and preparation method thereof rich in pentosan |
| CN108936231A (en) * | 2018-05-30 | 2018-12-07 | 广西盛尧堂生物科技有限公司 | A kind of dehumidifying protect liver family steamed dumping and preparation method thereof |
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Application publication date: 20150325 |
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| WD01 | Invention patent application deemed withdrawn after publication |