CN105851837A - Production method of instant straight rice noodles compounded from rice and potatoes - Google Patents

Abstract

The invention relates to a production method of instant straight rice noodles compounded from rice and potatoes, and belongs to the technical field of food processing. The production method is characterized in that potato starch and milled long grain nonglutinous rice are used as raw materials, and composite microbes (lactic acid bacteria and microzyme) are used for performing restrictive fermentation on the blended rice flour, so that the nutrition factors of the rice noodles are increased; besides, the rehydration performance of the rice noodles is improved. In the fermentation process, part of the rice flour is restrictively degraded, and generated ethanol forces the rice noodles to form hole structures in a dual-screw extruding process. Due to cavitation and internal and external homogeneous drying effects during radio frequency-microwave pulse synergetic drying, the rehydration performance of the instant straight rice noodles is further improved. The instant straight rice noodles prepared by the production method disclosed by the invention are low in noodle breaking rate, good in rehydration performance, and good in eating quality.

Description

A kind of production method of rice-potato composite convenient straight rice noodles

technical field

The invention relates to a production method of rice-potato composite convenient straight rice noodles, which belongs to the technical field of food processing.

Background technique

Rice flour is a traditional food with a long history and is loved by people. The traditional production process of straight rice noodles is: early indica rice → soaking → crushing → extrusion cooking → aging 1 → re-steaming → aging 2 → grooming → drying → cutting → sterilization → packaging. The rice noodles produced by extrusion have a tight molecular structure and low ready-to-eat properties, and need to be cooked before they can be eaten. Therefore, the instant straight rice noodles of instant type have good market prospects.

Radio frequency is a high-frequency alternating electromagnetic wave with a frequency range of 3kHz-300MHz. The radio frequency energy penetrates into the material, causing the charged ions inside the material to vibrate and migrate, converting electrical energy into heat energy, so as to achieve the purpose of heating. Compared with the traditional heating method, the advantages of selective heating, self-balancing effect of moisture content and large energy penetration depth of radio frequency make it quick and uniform heating, low material temperature, and large drying energy penetration depth.

Microwaves are radio waves with a frequency between 300 MHz and 300,000 MHz. When the material to be dried is placed in the microwave field, the polar molecules vibrate and rub against each other at a high frequency of billions per second, and the microwave electric field can be converted into heat energy in the medium, which makes the temperature of the material rise and the moisture quickly flows from the inside to the outside. diffusion. Microwave drying is endogenous heating, so the drying time is greatly shortened, but due to the distribution of the microwave field and the uneven distribution of polar molecules inside the material, ordinary microwave drying has uneven phenomena. In order to overcome the inhomogeneity of microwave drying, the present invention uses microwave pulse drying to form a pressure difference by intermittently feeding air into the drying chamber, thereby generating jet airflow, which can bring materials to move into the microwave field. Any point, thereby reducing the phenomenon of uneven heating, avoiding the appearance of burning spots, and improving product quality.

The dominant bacteria in naturally fermented rice are lactic acid bacteria and yeast. The lactic acid produced during the fermentation process will dissolve the protein of rice flour, making it easier to absorb and improve the utilization of rice protein; the amylose content and average polymerization of rice flour after fermentation As the temperature increases, the particle size of the rice noodles will be more uniform, which is conducive to the formation of a uniform and dense gel, making the rice noodles more firm and smooth when eaten.

Contents of the invention

Aiming at the problems of poor rehydration property and inconvenient eating of traditional straight rice noodles, a method for simultaneously improving rehydration property, eating quality and nutritional value of rice noodles is provided.

The technical scheme that the present invention adopts to solve described technical problem is: a kind of production method of rice potato compound convenient straight rice flour:

(1) The production process is: early indica rice→soaking→crushing→adding potato starch, mixing→restricted fermentation→twin-screw extrusion→aging→re-steaming→combing→radio frequency-microwave pulse combined drying→straight rice flour cutting→packaging ;

(2) The potato starch added in the production process is: the mass ratio of potato starch and early indica rice is 15:85;

(3) The restrictive fermentation in the production process is: soak lactic acid bacteria and yeast in 34-36°C pure water for 30-32 minutes respectively to obtain lactic acid bacteria suspension and yeast suspension; add lactic acid bacteria suspension to rice milk and mix well, 36-38°C constant temperature and airtight fermentation for 1.8-2.0h, then add the yeast suspension into rice milk and mix well, ferment at 36-38°C constant temperature for 2.6-2.8h to obtain restricted fermented rice milk; the yeast strain The addition amount of lactic acid bacteria is 3.6-3.8×10 ⁹ cfu/100g rice noodles, and the addition amount of lactic acid bacteria is 2.0-2.2×10 ¹⁰ cfu/100g rice noodles;

(4) The radio frequency-microwave pulse combined drying in the production process is as follows: the distance between the plates of radio frequency drying is 21-22cm, the temperature is 52-54°C, the radio frequency power is 1.8-2.0w/g, and the radio frequency drying is 24-26min; after radio frequency treatment Carry out microwave pulse drying, microwave intensity 24-26w/g, temperature control is 65-67 ℃, intermittent time is 2min, dry to straight rice flour water content is 10-12%.

Specifically, it is realized through the following steps:

(1) Raw material soaking: select early indica rice, wash it for more than 3 times, and soak it in water at 20-36°C for 3-4 hours;

(2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

(3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36-38%; The mass ratio of potato starch and early indica rice is 15:85;

(4) Restricted fermentation: Soak lactic acid bacteria and yeast in pure water at 34-36°C for 30-32 minutes to obtain lactic acid bacteria suspension and yeast suspension; add lactic acid bacteria suspension to rice milk and mix well, and keep the temperature at 36-38°C Sealed fermentation for 1.8-2.0h, then add the yeast suspension into rice milk and mix well, ferment at 36-38°C for 2.6-2.8h to obtain restricted fermented rice milk; the amount of yeast strain added is 3.6 -3.8×10 ⁹ cfu/100g rice noodles, the amount of lactic acid bacteria added is 2.0-2.2×10 ¹⁰ cfu/100g rice noodles;

(5) Extrusion: squeeze the mixed material through a twin-screw extruder;

(6) Aging: the rice vermicelli bar squeezed out is sent into temperature 40～46 ℃, aging 22～24h in the environment of humidity 85%～90%;

(7) Re-steaming: put the aged rice noodles into the steaming cabinet, and re-steam for 2-4 minutes;

(8) Grooming: Put the re-steamed rice noodles into the pool and soak for 1 to 2 minutes, remove the residual spit on the rice noodles, hang and comb;

(9) Radio frequency-microwave pulse combined drying: the electrode plate spacing of radio frequency drying is 21-22cm, the temperature is 52-54°C, the radio frequency power is 1.8-2.0w/g, and the radio frequency drying is 24-26min; microwave pulse drying is carried out after radio frequency treatment, The microwave intensity is 24-26w/g, the temperature is controlled at 65-67°C, the intermittent time is 2min, and dried until the water content of straight rice noodles is 10-12%;

(10) Cutting and packaging of straight rice noodles.

One of the differences between the process of the present invention and the prior art is:

1. Using complex bacteria (lactic acid bacteria and yeast) to ferment rice noodles, which increases the amount of protein dissolved in rice noodles and improves the nutritional value of rice noodles. The average particle size of rice noodles after fermentation is 8-20 μm, which is more conducive to the formation of uniform and dense gel, and the made rice noodles have a better taste and smooth surface. At the same time, the ethanol produced during the fermentation process is released by extrusion and heat during the powder pressing and combined drying process, forming a pore structure that helps to improve the rehydration performance of rice flour.

2. Adopt one-time aging method to properly prolong the aging time of rice noodles after extruding, and perform quick grooming after re-steaming of rice noodles to control the aging of rice noodles.

3. Combined drying with radio frequency-microwave pulses can reduce the phenomenon of uneven heating, increase the pore structure of rice noodles, improve the rehydration performance, avoid the occurrence of burning spots, and improve product quality.

detailed description

The present invention will be further described below in conjunction with embodiment. Determination of rehydration rate: Accurately weigh finished product A g of instant straight rice noodles and place it in a beaker, add 5 times of boiling water and immediately cover and rehydrate for 8 minutes, drain immediately and dry the surface moisture with filter paper, weigh B g, rehydrate The rate is represented by B/A.

Example 1:

(1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

(2) pulverizing: pulverize with a 60 mesh sieve hammer mill, the rice flour crosses an 80 mesh sieve to obtain rice milk, and adjust the rice flour moisture content to be 36%;

(3) Powder mixing: mix evenly with a powder mixing machine;

(4) Extrusion: squeeze the mixed material through a twin-screw extruder;

(5) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

(6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

(7) Grooming: Put the re-steamed rice noodle strips into the pool and soak them for 2 minutes, remove the remaining spit pulp on the rice noodles, and hang them for combing;

(8) Hot-air drying: the hot-air temperature is 50° C. and drying until the water content of the straight rice noodles is 10%;

(9) Cutting and packaging of straight rice noodles.

Example 2:

(1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

(2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

(3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36%; The mass ratio of potato starch and early indica rice is 15:85;

(4) Extrusion: squeeze the mixed material through a twin-screw extruder;

(5) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

(6) Re-steaming: Put the aged rice noodles into the steaming cabinet and re-steam for 2 minutes;

(7) Grooming: Put the re-steamed rice noodle strips into the pool and soak them for 2 minutes, remove the remaining spit pulp on the rice noodles, and hang them for combing;

(8) Hot-air drying: the hot-air temperature is 50° C. and drying until the water content of the straight rice noodles is 10%;

(9) Cutting and packaging of straight rice noodles.

Example 3:

(1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

(2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

(3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36%; The mass ratio of potato starch and early indica rice is 15:85;

(4) Restricted fermentation: Soak lactic acid bacteria and yeast in 34°C pure water for 32 minutes to obtain lactic acid bacteria suspension and yeast suspension; add lactic acid bacteria suspension to rice milk and mix well, and ferment at 38°C for 1.8 hours, then Add yeast suspension to rice milk, mix well, and ferment at 36°C for 2.8 hours to obtain restricted fermentation rice milk; the amount of yeast strains added is 3.8×10 ⁹ cfu/100g rice flour, and the amount of lactic acid bacteria 2.0×10 ¹⁰ cfu/100g rice flour;

(5) Extrusion: squeeze the mixed material through a twin-screw extruder;

(6) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

(7) Re-steaming: Put the aged rice vermicelli into the steaming cabinet and re-steam for 2 minutes;

(8) Grooming: Put the re-steamed rice noodles into the water pool and soak for 2 minutes, remove the remaining spit pulp on the rice noodles, hang and comb;

(9) hot-air drying: hot-air temperature is 50 ℃ and is dried to the water content of straight rice noodles and is 10%;

(10) Cutting and packaging of straight rice noodles.

Example 4:

(1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

(2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

(3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36%; The mass ratio of potato starch and early indica rice is 15:85;

(4) Restricted fermentation: Soak lactic acid bacteria and yeast in 34°C pure water for 32 minutes to obtain lactic acid bacteria suspension and yeast suspension; add lactic acid bacteria suspension to rice milk and mix well, and ferment at 38°C for 1.8 hours, then Add yeast suspension to rice milk, mix well, and ferment at 36°C for 2.8 hours to obtain restricted fermentation rice milk; the amount of yeast strains added is 3.8×10 ⁹ cfu/100g rice flour, and the amount of lactic acid bacteria 2.0×10 ¹⁰ cfu/100g rice flour;

(5) Extrusion: squeeze the mixed material through a twin-screw extruder;

(6) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

(7) Re-steaming: Put the aged rice vermicelli into the steaming cabinet and re-steam for 2 minutes;

(8) Grooming: Put the re-steamed rice noodles into the water pool and soak for 2 minutes, remove the remaining spit pulp on the rice noodles, hang and comb;

(9) microwave pulse drying: microwave intensity 24w/g, temperature control is 65 ℃, intermittent time is 2min, dry to straight rice flour moisture content is 10%;

(10) Cutting and packaging of straight rice noodles.

Example 5:

(1) Raw material soaking: remove impurities from early indica rice, wash 4 times, soak in water at 36°C for 3 hours;

(2) pulverizing: pulverize with a 60-mesh mesh sieve hammer mill, and the rice flour crosses an 80-mesh mesh sieve to obtain rice milk;

(3) adding potato starch: adding potato starch in rice milk, mixing, regulating rice flour water content is 36%; The mass ratio of potato starch and early indica rice is 15:85;

(4) Restricted fermentation: Soak lactic acid bacteria and yeast in 34°C pure water for 32 minutes to obtain lactic acid bacteria suspension and yeast suspension; add lactic acid bacteria suspension to rice milk and mix well, and ferment at 38°C for 1.8 hours, then Add yeast suspension to rice milk, mix well, and ferment at 36°C for 2.8 hours to obtain restricted fermentation rice milk; the amount of yeast strains added is 3.8×10 ⁹ cfu/100g rice flour, and the amount of lactic acid bacteria 2.0×10 ¹⁰ cfu/100g rice flour;

(5) Extrusion: squeeze the mixed material through a twin-screw extruder;

(6) Aging: Send the extruded rice noodles into an environment with a temperature of 46°C and a humidity of 90% for aging for 22 hours;

(7) Re-steaming: Put the aged rice vermicelli into the steaming cabinet and re-steam for 2 minutes;

(8) Grooming: Put the re-steamed rice noodles into the water pool and soak for 2 minutes, remove the remaining spit pulp on the rice noodles, hang and comb;

(9) Radio frequency-microwave pulse combined drying: the electrode plate spacing of radio frequency drying is 22cm, the temperature is 54°C, the radio frequency power is 2.0w/g, and the radio frequency drying is 24min; after radio frequency treatment, microwave pulse drying is carried out, the microwave intensity is 24w/g, and the temperature is controlled at 65°C, with an intermittent time of 2 minutes, and dry until the water content of straight rice noodles is 10%;

(10) Cutting and packaging of straight rice noodles.

Index measurement and effect analysis:

Breaking rate (%) Spit rate (%) Rehydration rate Comprehensive sensory evaluation (1-10 points) Example 1 3.5 6.9 2.0 7.3 Example 2 2.6 5.6 2.1 7.5 Example 3 2.5 5.5 2.8 8.6 Example 4 2.5 5.5 3.1 8.8 Example 5 2.6 5.4 3.4 9.1

Comparing the index measurement results of Examples 1 and 2, it can be seen that after adding potato starch, the broken bar rate and the spit out rate of the product are significantly reduced.

Comparing the index measurement results of Examples 2 and 3, it can be known that adding complex bacteria in the flour mixing process, part of the rice flour is degraded in the fermentation process, and the ethanol produced forces the rice flour to produce a pore structure in the twin-screw extrusion process. It escapes during drying, helps rice noodles to form a pore structure, improves the rehydration performance and sensory quality of straight rice noodles, and does not increase the product's broken rate and ejection rate.

Comparing Examples 3, 4 and 5, it can be seen that the combination of radio frequency-microwave pulse drying has a synergistic effect, and the product quality is further improved (reduced pulp discharge rate, enhanced rehydration, and better sensory quality). In Example 3, hot air drying tends to form a "hard shell" (i.e. a dry layer) on the surface of rice noodles, hindering the escape of moisture inside the rice and the formation of a pore structure, and the cavitation effect is not good. Example 5 uses radio frequency and microwave synergistic drying, which has the advantages of selective heating, self-balancing effect of water content, and large energy penetration depth, while avoiding uneven heating and other phenomena, and has obvious effects on improving the sensory quality and rehydration performance of instant rice noodles .

Claims (1)

1. a production method for rice Rhizoma Solani tuber osi composite instant straight rice-flour noodles, is primarily characterized in that:

(1) production technology is: early rice → immersion → pulverizing → interpolation potato starch, mixing → restricted Fermentation → twin-screw extruder → aging → steam again → wash and dress → radio frequency-microwave pulse combined drying → straight rice-flour noodles is cut Cut → pack；

(2) the interpolation potato starch in production technology is: potato starch with the mass ratio of early rice is 15:85；

(3) the restricted fermentation in production technology is: respectively with 34-36 DEG C of pure water heat-insulation soaking lactic acid bacteria and Yeast 30-32min obtains lactic acid bacteria suspension and yeast suspension；Lactic acid bacteria suspension is added Rice & peanut milk mixing, in 36-38 DEG C of constant-temperature enclosed fermentation 1.8-2.0h, fully mixes thoroughly, in 36-38 after then yeast suspension being added Rice & peanut milk DEG C ferment at constant temperature 2.6-2.8h, obtains restricted fermentation Rice & peanut milk；Wherein the addition of yeast seeds is 3.6-3.8 ×10⁹Cfu/100g rice flour, the addition of lactic acid bacteria is 2.0-2.2 × 10¹⁰Cfu/100g rice flour；

(4) radio frequency in production technology-microwave pulse combined drying is: the polar plate spacing of radio-frequency seasoning 21-22cm, temperature 52-54 DEG C, radio-frequency power is 1.8-2.0w/g, radio-frequency seasoning 24-26min；Radio frequency processing After carry out microwave pulse and be dried, microwave intensity 24-26w/g, temperature controls as 65-67 DEG C, and the intermittent time is 2min, be dried to straight rice-flour noodles water content be 10-12%.