阅读说明：本技术 一种干米粉生产制备方法 (Production and preparation method of dry rice noodles ) 是由 邓军 于 2019-11-27 设计创作，主要内容包括：本申请公开的干米粉生产制备方法,与现有技术相比,包括：获取制备米粉的原料；洗净清洁处理米粉原料并沥干；浸泡处理：选用3～6倍于米粉原料重量的纯净水放入容器中,加热至48～52℃；将沥干的米粉原料倒入容器中,浸泡30～36小时后取出沥干；破碎处理：将相当于米粉原料重量3～3.2％的磷酸酯淀粉加入经步骤浸泡处理的米粉原料中,搅拌均匀后通过粉碎机破碎至能通过78～82目筛：将破碎处理后所得的的破碎米料,通过蒸汽加热,制得米糊；成型处理：将糊化后得到的米糊进行挤压处理得到湿米粉；搓散处理和烘烤处理。本发明涉及的干米粉生产制备方法,相较于现有技术而言,其能够缩短浸泡处理时间,食用方便。(Compared with the prior art, the dry rice noodle production and preparation method disclosed by the application comprises the following steps: obtaining raw materials for preparing rice flour; cleaning and cleaning the rice flour raw material and draining; soaking treatment: purified water with the weight being 3-6 times that of the raw material of the rice flour is selected and put into a container, and the container is heated to 48-52 ℃; pouring the drained rice flour raw material into a container, soaking for 30-36 hours, taking out and draining; crushing treatment: adding phosphate starch which is 3-3.2% of the weight of the rice flour raw material into the rice flour raw material subjected to soaking treatment, uniformly stirring, and crushing by a crusher until the rice flour raw material can pass through a sieve of 78-82 meshes: heating the crushed rice material obtained after the crushing treatment by steam to prepare rice paste; molding treatment: extruding the rice paste obtained after gelatinization to obtain wet rice noodles; rubbing treatment and baking treatment. Compared with the prior art, the production and preparation method of the dry rice noodles can shorten the soaking time and is convenient to eat.)

1. A method for producing and preparing dry rice noodles is characterized by comprising the following steps:

obtaining raw materials for preparing rice flour;

cleaning and cleaning the rice flour raw material and draining;

soaking treatment: purified water with the weight being 3-6 times that of the raw material of the rice flour is selected and put into a container, and the container is heated to 48-52 ℃; pouring the drained rice flour raw material into a container, keeping the temperature at 48-52 ℃, soaking for 30-36 hours, taking out and draining;

crushing treatment: adding phosphate starch which is 3-3.2% of the weight of the rice flour raw material into the rice flour raw material subjected to soaking treatment, uniformly stirring, and crushing by a crusher until the rice flour raw material can pass through a 78-82-mesh sieve to obtain a crushed rice material containing phosphate starch;

pasting treatment: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.24-0.26 Mpa, and the heating time is 6-8 minutes, so that the starch gelatinization degree of the crushed rice material reaches 82% -86%, and preparing rice paste;

molding treatment: extruding the rice paste obtained after gelatinization to obtain wet rice noodles;

and (3) rubbing treatment: rubbing and dispersing the wet rice flour, spreading and cooling to room temperature;

baking treatment: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 64-70 ℃, baking for 70-90 minutes, and then heating to 75-80 ℃ for baking for 20-30 minutes.

2. The method for producing dry rice noodles as claimed in claim 1, wherein the crushing is accompanied by adding water in an amount of 45% by weight based on the raw material of rice noodles.

3. The production and preparation method of the dry rice noodles as claimed in claim 2, wherein the raw materials for obtaining and preparing the rice noodles are specifically: rice; corn starch; the weight ratio of the rice to the corn starch is 7: 3.

4. The method for producing and preparing dry rice noodles as claimed in claim 2, wherein the step of soaking treatment further comprises the steps of: adding edible vinegar which accounts for 1.2 to 1.6 percent of the weight of the raw material of the rice flour into a container; adding acid protease which accounts for 0.2 to 0.4 percent of the weight of the raw material of the rice flour, and stirring uniformly.

5. The method for producing and preparing dry rice noodles as claimed in claim 4, wherein the step of soaking treatment further comprises the steps of: after the drained rice flour raw material is poured into a container, malic acid accounting for 1.2-1.6% of the weight of the rice flour raw material is added into the container.

6. The method for producing and preparing dry rice noodles as claimed in claim 4, wherein the step of soaking treatment further comprises the steps of: after the drained rice flour raw material is poured into a container, pineapple juice accounting for 8-12% of the weight of the rice flour raw material is added into the container.

7. The production and preparation method of dry rice noodles as claimed in claim 4, wherein in the step of soaking treatment, the drained rice noodles are poured into a container, the temperature is kept at 50 ℃ specifically, the soaking time is 32-33 hours, and then the rice noodles are taken out and drained.

8. The production and preparation method of dry rice noodles as claimed in claim 1, wherein, during the gelatinization treatment: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.256Mpa, and the heating time is 7.5 minutes.

9. The method for producing and preparing dry rice noodles as claimed in claim 1, wherein the baking treatment process comprises the following steps: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 68 ℃, baking for 70-90 minutes, and then heating to 78 ℃ for baking for 20-30 minutes.

10. A method for producing dry rice noodles according to any one of claims 1 to 9, further comprising the steps of: and taking the dried rice flour after baking treatment out of the baking treatment chamber, and naturally ventilating and cooling for 24-30 hours.

Technical Field

The application relates to the technical field of food processing, in particular to a method for producing and preparing dry rice noodles.

Background

The rice flour is one of popular fast food, is suitable for people of all ages due to tender and smooth taste, rich nutrition and the effects of harmonizing stomach, regulating middle warmer, tonifying spleen and tonifying qi, and is popular with people. The rice flour has various types, different production processes in different places and different names in different places.

There are roughly two categories according to the moisture content of the final product: firstly, the water content of the dry rice noodles is generally below 15 percent; secondly, the moisture content of wet rice noodles is generally more than 30%, in the prior art, dry rice noodles have the advantages of long storage life and convenient transportation, but dry rice noodles need to be soaked for a long time before being eaten, so that the dry rice noodles are not convenient for consumers to eat.

Therefore, how to provide a method for producing and preparing dry rice noodles, which can shorten the soaking time and is convenient to eat, has become a technical problem to be solved by technical personnel in the field.

Disclosure of Invention

In order to solve the technical problems, the application provides a production and preparation method of dry rice noodles, which can shorten the soaking treatment time and is convenient to eat.

The technical scheme provided by the application is as follows:

the application provides a method for producing and preparing dry rice noodles, which comprises the following steps: obtaining raw materials for preparing rice flour; cleaning and cleaning the rice flour raw material and draining;

soaking treatment: purified water with the weight being 3-6 times that of the raw material of the rice flour is selected and put into a container, and the container is heated to 48-52 ℃; pouring the drained rice flour raw material into a container, keeping the temperature at 48-52 ℃, soaking for 30-36 hours, taking out and draining;

crushing treatment: adding phosphate starch which is 3-3.2% of the weight of the rice flour raw material into the rice flour raw material subjected to soaking treatment, uniformly stirring, and crushing by a crusher until the rice flour raw material can pass through a 78-82-mesh sieve to obtain a crushed rice material containing phosphate starch;

pasting treatment: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.24-0.26 Mpa, and the heating time is 6-8 minutes, so that the starch gelatinization degree of the crushed rice material reaches 82% -86%, and preparing rice paste;

molding treatment: extruding the rice paste obtained after gelatinization to obtain wet rice noodles;

and (3) rubbing treatment: rubbing and dispersing the wet rice flour, spreading and cooling to room temperature;

baking treatment: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 64-70 ℃, baking for 70-90 minutes, and then heating to 75-80 ℃ for baking for 20-30 minutes.

Further, in a preferred mode of the present invention, the crushing is accompanied by adding water in an amount of 45% by weight based on the raw material of rice flour,

further, in a preferred mode of the present invention, the raw materials for obtaining and preparing rice flour are specifically: rice; corn starch; the weight ratio of the rice to the corn starch is 7: 3.

Further, in a preferred mode of the present invention, the step of soaking treatment further includes the steps of: adding edible vinegar which accounts for 1.2 to 1.6 percent of the weight of the raw material of the rice flour into a container; adding acid protease which accounts for 0.2 to 0.4 percent of the weight of the raw material of the rice flour, and stirring uniformly.

Further, in a preferred mode of the present invention, the step of soaking treatment further includes the steps of: after the drained rice flour raw material is poured into a container, malic acid accounting for 1.2-1.6% of the weight of the rice flour raw material is added into the container.

Further, in a preferred mode of the present invention, the step of soaking treatment further includes the steps of: after the drained rice flour raw material is poured into a container, pineapple juice accounting for 8-12% of the weight of the rice flour raw material is added into the container.

Further, in a preferred mode of the present invention, in the step of soaking treatment, after the drained rice flour raw material is poured into a container, the temperature is specifically kept at 50 ℃, and after the specific soaking time is 32-33 hours, the rice flour raw material is taken out and drained.

Further, in a preferred embodiment of the present invention, during the step of pasting: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.256Mpa, and the heating time is 7.5 minutes.

Further, in a preferred mode of the present invention, the baking step comprises: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 68 ℃, baking for 70-90 minutes, and then heating to 78 ℃ for baking for 20-30 minutes.

Further, in a preferred mode of the present invention, the method further includes the steps of: and taking the dried rice flour after baking treatment out of the baking treatment chamber, and naturally ventilating and cooling for 24-30 hours.

Compared with the prior art, the production and preparation method of the dry rice noodles provided by the invention comprises the following steps: obtaining raw materials for preparing rice flour; cleaning and cleaning the rice flour raw material and draining; soaking treatment: purified water with the weight being 3-6 times that of the raw material of the rice flour is selected and put into a container, and the container is heated to 48-52 ℃; pouring the drained rice flour raw material into a container, keeping the temperature at 48-52 ℃, soaking for 30-36 hours, taking out and draining; crushing treatment: adding phosphate starch which is 3-3.2% of the weight of the rice flour raw material into the rice flour raw material subjected to soaking treatment, uniformly stirring, and crushing by a crusher until the rice flour raw material can pass through a 78-82-mesh sieve to obtain a crushed rice material containing phosphate starch; pasting treatment: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.24-0.26 Mpa, and the heating time is 6-8 minutes, so that the starch gelatinization degree of the crushed rice material reaches 82% -86%, and preparing rice paste; molding treatment: extruding the rice paste obtained after gelatinization to obtain wet rice noodles; and (3) rubbing treatment: rubbing and dispersing the wet rice flour, spreading and cooling to room temperature; baking treatment: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 64-70 ℃, baking for 70-90 minutes, and then heating to 75-80 ℃ for baking for 20-30 minutes. Compared with the prior art, the production and preparation method of the dry rice noodles can shorten the soaking time and is convenient to eat.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

It will be understood that the terms "length," "width," "upper," "lower," "front," "rear," "first," "second," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like, as used herein, refer to an orientation or positional relationship indicated for convenience and simplicity of description, and do not indicate or imply that the device or element so referred to must have a particular orientation, be constructed and operated in a particular orientation, and is therefore not to be considered as limiting.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present application, the meaning of a plurality of or a plurality of is two or more unless specifically limited otherwise.

The production and preparation method of the dry rice noodles provided by the embodiment of the application comprises the following steps: obtaining raw materials for preparing rice flour; cleaning and cleaning the rice flour raw material and draining; soaking treatment: purified water with the weight being 3-6 times that of the raw material of the rice flour is selected and put into a container, and the container is heated to 48-52 ℃; pouring the drained rice flour raw material into a container, keeping the temperature at 48-52 ℃, soaking for 30-36 hours, taking out and draining; crushing treatment: adding phosphate starch which is 3-3.2% of the weight of the rice flour raw material into the rice flour raw material subjected to soaking treatment, uniformly stirring, and crushing by a crusher until the rice flour raw material can pass through a 78-82-mesh sieve to obtain a crushed rice material containing phosphate starch; pasting treatment: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.24-0.26 Mpa, and the heating time is 6-8 minutes, so that the starch gelatinization degree of the crushed rice material reaches 82% -86%, and preparing rice paste; molding treatment: extruding the rice paste obtained after gelatinization to obtain wet rice noodles; and (3) rubbing treatment: rubbing and dispersing the wet rice flour, spreading and cooling to room temperature; baking treatment: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 64-70 ℃, baking for 70-90 minutes, and then heating to 75-80 ℃ for baking for 20-30 minutes.

The embodiment of the invention provides a method for producing and preparing dry rice noodles, which specifically comprises the following steps: obtaining raw materials for preparing rice flour; cleaning and cleaning the rice flour raw material and draining; soaking treatment: purified water with the weight being 3-6 times that of the raw material of the rice flour is selected and put into a container, and the container is heated to 48-52 ℃; pouring the drained rice flour raw material into a container, keeping the temperature at 48-52 ℃, soaking for 30-36 hours, taking out and draining; crushing treatment: adding phosphate starch which is 3-3.2% of the weight of the rice flour raw material into the rice flour raw material subjected to soaking treatment, uniformly stirring, and crushing by a crusher until the rice flour raw material can pass through a 78-82-mesh sieve to obtain a crushed rice material containing phosphate starch; pasting treatment: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.24-0.26 Mpa, and the heating time is 6-8 minutes, so that the starch gelatinization degree of the crushed rice material reaches 82% -86%, and preparing rice paste; molding treatment: extruding the rice paste obtained after gelatinization to obtain wet rice noodles; and (3) rubbing treatment: rubbing and dispersing the wet rice flour, spreading and cooling to room temperature; baking treatment: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 64-70 ℃, baking for 70-90 minutes, and then heating to 75-80 ℃ for baking for 20-30 minutes. Compared with the prior art, the production and preparation method of the dry rice noodles can shorten the soaking time and is convenient to eat.

Specifically, in the embodiment of the invention, water is added during crushing, the amount of the water is 45 percent of the weight of the raw material of the rice flour,

specifically, in the embodiment of the present invention, the raw materials for preparing rice flour are specifically: rice; corn starch; the weight ratio of the rice to the corn starch is 7: 3.

Specifically, in the embodiment of the present invention, the step of soaking further includes the steps of: adding edible vinegar which accounts for 1.2 to 1.6 percent of the weight of the raw material of the rice flour into a container; adding acid protease which accounts for 0.2 to 0.4 percent of the weight of the raw material of the rice flour, and stirring uniformly.

Specifically, in the embodiment of the present invention, the step of soaking further includes the steps of: after the drained rice flour raw material is poured into a container, malic acid accounting for 1.2-1.6% of the weight of the rice flour raw material is added into the container.

Specifically, in the embodiment of the present invention, the step of soaking further includes the steps of: after the drained rice flour raw material is poured into a container, pineapple juice accounting for 8-12% of the weight of the rice flour raw material is added into the container.

Specifically, in the embodiment of the invention, in the soaking treatment process, the drained rice flour raw material is poured into a container, the temperature is specifically kept at 50 ℃, the soaking time is 32-33 hours, and then the rice flour raw material is taken out and drained.

Specifically, in the embodiment of the present invention, in the step pasting process: heating the crushed rice material obtained after the crushing treatment by steam, wherein the steam pressure is 0.256Mpa, and the heating time is 7.5 minutes.

Specifically, in the embodiment of the present invention, in the baking process, the steps of: and (3) putting the wet rice flour into a baking treatment chamber, controlling the temperature to be 68 ℃, baking for 70-90 minutes, and then heating to 78 ℃ for baking for 20-30 minutes.

Specifically, in the embodiment of the present invention, the method further includes the steps of: and taking the dried rice flour after baking treatment out of the baking treatment chamber, and naturally ventilating and cooling for 24-30 hours.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.