Method for producing rice noodles by using japonica rice as raw material
The invention discloses a method for producing rice noodles by using japonica rice as a raw material, and belongs to the technical field of food. According to the method, through the exploring of theproportion of japonica rice, long-shaped rice and starch compounding, the problems that japonica rice...
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| creator | WANG LI ZHANG CONGNAN WANG KANG CHEN ZHENGXING |
| description | The invention discloses a method for producing rice noodles by using japonica rice as a raw material, and belongs to the technical field of food. According to the method, through the exploring of theproportion of japonica rice, long-shaped rice and starch compounding, the problems that japonica rice noodles are broken easily and the cooking loss is large and soup pasting occurs easily are solved.Compared with the situation in which conventional short-time air cooling leads to incomplete aging and low-temperature high-humidity long-term aging possibly leads to microbial contamination, the method adopts medium-high temperature and high-humidity aging, a network structure formed by amylose is more stable, and the broken rate of rice noodles is greatly reduced, and soup pasting does not occur easily. According to the method, a compound process is also adopted, the content of the amylose is changed without drastic modes of baking and infrared, the damage to the japonica rice fragrance issmall, and the made rice no |
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According to the method, through the exploring of theproportion of japonica rice, long-shaped rice and starch compounding, the problems that japonica rice noodles are broken easily and the cooking loss is large and soup pasting occurs easily are solved.Compared with the situation in which conventional short-time air cooling leads to incomplete aging and low-temperature high-humidity long-term aging possibly leads to microbial contamination, the method adopts medium-high temperature and high-humidity aging, a network structure formed by amylose is more stable, and the broken rate of rice noodles is greatly reduced, and soup pasting does not occur easily. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for producing rice noodles by using japonica rice as raw material |
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