阅读说明：本技术 一种鲜湿米粉的制备方法 (Preparation method of fresh wet rice noodles ) 是由 张伟吉 刘丽娟 于 2019-11-25 设计创作，主要内容包括：本发明涉及一种鲜湿米粉的制备方法,其按重量份由下述原料制备而成：大米粉80—120份、马铃薯粉20—30份、藕粉4-10份、新鲜蛋清10—15份、水8-12份、蜂蜜1-4份。鲜湿米粉的制备方法是包括如下步骤：(1)将大米粉和马铃薯粉及藕粉加水混合均匀；(2)再将蛋清搅拌均匀后倒入并混合均匀；(3)将以上原料用自熟式米粉机制粉；(4)将制得的米粉在23-30℃温度下放置6-12h进行老化；(5)然后放入90-100℃水中浸泡0.5-1h,(6)取出,装袋,巴氏杀菌后制得湿米粉。本发明制得的米粉营养丰富,健脾养胃,不易断条,耐煮口感佳。(The invention relates to a preparation method of fresh wet rice noodles, which is prepared from the following raw materials in parts by weight: 80-120 parts of rice flour, 20-30 parts of potato powder, 4-10 parts of lotus root starch, 10-15 parts of fresh egg white, 8-12 parts of water and 1-4 parts of honey. The preparation method of the fresh wet rice noodles comprises the following steps: (1) adding water into rice flour, potato powder and lotus root starch, and mixing; (2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly; (3) pulverizing the above materials with a self-cooked rice flour mill; (4) aging the rice flour at 23-30 deg.C for 6-12 hr; (5) then soaking in 90-100 deg.C water for 0.5-1h, (6) taking out, bagging, and pasteurizing to obtain wet rice flour. The rice noodles prepared by the invention are rich in nutrition, have the effects of tonifying spleen and nourishing stomach, are not easy to break, and have good boiling-resistant mouthfeel.)

1. a preparation method of fresh wet rice noodles is characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of rice flour, 20-30 parts of potato powder, 4-10 parts of lotus root starch, 10-15 parts of fresh egg white, 8-12 parts of water and 1-4 parts of honey;

the preparation method of the fresh wet rice noodles comprises the following steps:

(1) adding water into rice flour, potato powder and lotus root starch, and mixing;

(2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly;

(3) pulverizing the above materials with a self-cooked rice flour mill;

(4) aging the rice flour at 23-30 deg.C for 6-12 hr;

(5) then soaking in water of 90-100 ℃ for 0.5-1h,

(6) taking out, bagging, and pasteurizing to obtain wet rice flour.

2. The preparation method of fresh wet rice noodles as claimed in claim 1, characterized in that the raw materials in parts by weight are: 100 parts of rice flour, 25 parts of potato powder, 6 parts of lotus root starch, 12 parts of fresh egg white, 10 parts of water and 3 parts of honey.

3. The method for preparing fresh and wet rice noodles as claimed in claim 1, wherein said aging condition in step (4) is aging at 25 ℃ for 10 hours.

4. The method for preparing fresh wet rice noodles as claimed in claim 1, wherein said step (5) is soaking in water at 95 ℃ for 0.6 h.

5. The method for preparing fresh wet rice flour as claimed in claim 1, wherein the egg white is egg white of any poultry egg.

6. The method for preparing fresh wet rice noodles as claimed in claim 5, wherein the egg white is egg white of an egg.

Technical Field

The invention relates to rice flour, in particular to a preparation method of fresh and wet rice flour.

Background

Fresh and wet rice flour is popular food, the taste is better than dry rice flour, but the production process is more complicated than dry rice flour. Because the moisture content of the wet rice noodles is high and the wet rice noodles are easy to deteriorate at normal temperature, the wet rice noodles are generally sterilized during processing and manufacturing, the toughness of the sterilized wet rice noodles is greatly reduced when the rice noodles are cooked at high temperature, the rice noodles are easy to break, and the eating taste is poor.

Disclosure of Invention

In order to solve the technical problems, the invention provides a preparation method of fresh and wet rice noodles.

A preparation method of fresh wet rice noodles is characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of rice flour, 20-30 parts of potato powder, 4-10 parts of lotus root starch, 10-15 parts of fresh egg white, 8-12 parts of water and 1-4 parts of honey;

the preparation method of the fresh wet rice noodles comprises the following steps:

(1) adding water into rice flour, potato powder and lotus root starch, and mixing;

(2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly;

(3) pulverizing the above materials with a self-cooked rice flour mill;

(4) aging the rice flour at 23-30 deg.C for 6-12 hr;

(5) then soaking in water of 90-100 ℃ for 0.5-1h,

(6) taking out, bagging, and pasteurizing to obtain wet rice flour.

The rice flour-egg white refers to a transparent gelatinous substance wrapped around the yolk and composed of protein. So it is also called protein. The egg white is added into the rice flour, so that abundant protein is provided, and the 'muscle strength' of the rice flour can be increased.

The lotus root starch is a good health-preserving product, is rich in blood-nourishing factors such as trace element iron and vitamin B12, has the effects of tonifying spleen and nourishing stomach, and can improve the toughness of finished rice flour and ensure that the rice flour is boiling-resistant and does not crack;

the honey is rich in nutrition, can nourish spleen qi, regulate spleen and stomach, maintain liver, enhance resistance and relax bowel, and the addition of the honey can increase the nutrition of the rice flour, ensure that the rice flour is smoother and has good glossiness and the viscosity of the rice flour is also increased.

The rice flour has high protein content and rich nutrition due to the synergistic effect of the egg white, the lotus root starch and the honey, has the advantages of spleen strengthening and stomach nourishing, is tough and is not easy to break, and further improves the boiling resistance and the taste of the rice flour.

Detailed Description

The present invention is further illustrated by the following specific examples. The present invention has been made in an illustrative manner, and it will be apparent to those skilled in the art that the present invention can be practiced with the present invention as more fully described herein. The present invention may be embodied in many different forms of embodiments, and the scope of protection is not limited to the embodiments described herein, which are intended to be illustrative rather than restrictive in nature.

The experimental procedures in the following examples are conventional unless otherwise specified.

The raw materials and the like used in the following examples are commercially available or disclosed unless otherwise specified.

Example 1

A preparation method of fresh wet rice noodles is prepared from the following raw materials in parts by weight: 100 parts of rice flour, 25 parts of potato powder, 6 parts of lotus root starch, 12 parts of fresh egg white, 10 parts of water and 3 parts of honey;

the preparation method of the fresh wet rice noodles comprises the following steps:

(1) adding water into rice flour, potato powder and lotus root starch, and mixing;

(2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly;

(3) pulverizing the above materials with a self-cooked rice flour mill;

(4) aging the rice flour at 25 deg.C for 8 days;

(5) then soaking in water of 95 ℃ for 0.6h,

(6) taking out, bagging, and pasteurizing to obtain wet rice flour.

Example 2

A preparation method of fresh wet rice noodles is prepared from the following raw materials in parts by weight: 80 parts of rice flour, 30 parts of potato powder, 4 parts of lotus root starch, 15 parts of fresh egg white, 8 parts of water and 1 part of honey;

the preparation method of the fresh wet rice noodles comprises the following steps:

(1) adding water into rice flour, potato powder and lotus root starch, and mixing;

(2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly;

(3) pulverizing the above materials with a self-cooked rice flour mill;

(4) aging the rice flour at 23 deg.C for 12 hr;

(5) then putting the mixture into water with the temperature of 90 ℃ for soaking for 1 hour,

(6) taking out, bagging, and pasteurizing to obtain wet rice flour.

Example 3

A preparation method of fresh wet rice noodles is prepared from the following raw materials in parts by weight: 120 parts of rice flour, 20 parts of potato powder, 4 parts of lotus root starch, 10 parts of fresh egg white, 12 parts of water and 1 part of honey;

the preparation method of the fresh wet rice noodles comprises the following steps:

(1) adding water into rice flour, potato powder and lotus root starch, and mixing;

(2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly;

(3) pulverizing the above materials with a self-cooked rice flour mill;

(4) aging the rice flour at 25 deg.C for 10 hr;

(5) then soaking in water of 95 ℃ for 0.6h,

(6) taking out, bagging, and pasteurizing to obtain wet rice flour.

Example 4

A preparation method of fresh wet rice noodles is prepared from the following raw materials in parts by weight: 120 parts of rice flour, 20 parts of potato powder, 4 parts of lotus root starch, 10 parts of fresh egg white, 12 parts of water and 4 parts of honey;

the preparation method of the fresh wet rice noodles comprises the following steps:

(1) adding water into rice flour, potato powder and lotus root starch, and mixing;

(2) then stirring the egg white uniformly, pouring the mixture into the kettle and mixing the mixture uniformly;

(3) pulverizing the above materials with a self-cooked rice flour mill;

(4) aging the rice flour at 25 deg.C for 10 hr;

(5) then soaking in water of 95 ℃ for 0.6h,

(6) taking out, bagging, and pasteurizing to obtain wet rice flour.

Comparative example:

a commercially available fresh wet rice flour was purchased as a comparative example, and examples 1-4 and the comparative example were tested for relevant performance and the data are summarized as follows:

。