CN107981178A - A kind of preparation method for the straight rice-flour noodles that ferment - Google Patents

Abstract

The present invention is to provide a preparation method of fermented straight rice noodles, which uses early indica rice as raw material and adopts a fermentation process to produce, including soaking, fermenting, draining, refining, pressing, dehydrating, and cleaning the cleaned early indica rice. Powder crushing, extruding dough, boiling dough, squeezing flour, boiling flour, and drying process, the fermentation is to place the washed early indica rice and fermentation strain liquid in a fermentation device for fermentation, and control the early indica rice and water quality The ratio is 1:1.4-1.6, the amount of the fermented seed liquid is controlled to be 1.5-2.5Wt% of the quality of early indica rice, the fermentation time is 130-160 hours, the fermentation temperature is 23-28°C, and the fermented seed liquid is lactic acid bacteria liquid and/or yeast liquid. The industrialized production of fermented straight rice noodles can be realized by controlling the fermented bacteria liquid and adopting the hanging basket drying method. It greatly improves the production efficiency of rice noodles, reduces the labor intensity, and increases the income and production of farmers and enterprises.

Description

A kind of preparation method of fermented straight rice flour

Technical field:

The invention belongs to the field of food rice deep processing, and relates to a method for processing rice flour, in particular to a method for preparing fermented straight rice flour.

Background technique:

Rice noodles refer to a kind of starch gel food that is formed by crushing, extruding silk or spreading pulp and ripening with rice. It is a traditional rice food in southern my country. And the raw side craft method of traditional rice noodles or fermented rice noodles is to be finished product dry rice noodles through cleaning after the normal temperature soaking of fresh rice, defibrination, slurry ripening, extruding silk moulding, boiling silk, steaming flour, cooling, drying. Traditional fermented rice noodles have a long history of production, strong taste and unique flavor. It is one of the favorite foods of our people and an indispensable delicacy on the table. At present, the annual output of fermented rice noodles in some three counties and urban areas of our province reaches about 1,500 tons. The southern part of my country has the habit of eating traditional fermented rice noodles since ancient times, and it is a large consumption area of fermented rice noodles. According to market surveys, many consumers are worried about the quality and hygiene of this product, because the traditional fermentation process of this product makes the product occasionally have a fermented odor, and some people think it contains toxins or other unsafe ingredients; and the product After soaking, the breaking rate is high, and it is okay to fry, but not boiled; in addition, due to the defects of the traditional production process, the drying process must be dried in the sun, resulting in almost no production in winter. The main reason is that the sunshine time in winter is short and the temperature is high. Low, it is difficult to dry. In short, the traditional rice noodle production process is labor-intensive, low in production efficiency, and unstable in product quality, leading to the gradual shrinking of traditional rice noodle production. Basically, non-fermented machine-made rice noodle can be seen on the market.

For example, the Chinese Patent Application No. 2015103295343 is "A Method for Making Fermented Rice Flour", which uses ordinary refined white early indica rice as raw material, uses the fermented liquid naturally fermented in the process of making fermented rice flour as the fermented stock solution, and mixes it in the fermented liquid stock solution In the method, the mixed bacteria including Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus plantarum and yeast are used to prepare the fermented bacterial liquid, the refined white early indica rice is soaked in warm water, and then the above-mentioned mixed fermented bacterial liquid is used for constant temperature fermentation, and fermented at constant temperature After the process is completed, filtration, centrifugal drying, grinding, and drying operations are carried out in sequence to obtain fermented rice flour.

Another invention patent notification number is CN101248852A "Processing Method of Lactic Acid Bacteria Fermented Rice Flour", which uses rice or broken rice with an amylose content greater than 20% as raw material, and adds lactic acid bacteria to keep the temperature constant before or after the refining process. For fermentation, the number of lactic acid bacteria is controlled to be 10 ⁶ -10 ¹¹ cfu/ml. Note: the cfu/g unit refers to the effective bacterial unit per gram of sample. The fermentation temperature is 30-50 degrees, and the fermentation time is 8-18 hours.

But the fermented rice flour that above-mentioned two kinds of invention processes are produced all has mouthfeel deficiency, and the most important thing is the production that is difficult to form industrialized straight rice flour, and this is because in the process of preparing straight rice flour, need to carry out straight rice flour The fermented rice noodles produced by drying and drying and repeated extrusion and cooking are very easy to break, especially in the drying process, because the rice noodles after cooking are generally stuck together. When drying, especially when using the hanging basket drying method, it is necessary to loosen the rice vermicelli, that is, use a comb to loosen the sticky rice vermicelli to loosen the rice vermicelli. During the silking process, the rice vermicelli is very easy to break and difficult to loosen. Therefore, adopt above-mentioned two kinds of inventive methods, it is difficult to carry out the production of fermented straight rice flour, and its mouthfeel local flavor and toughness are also insufficient.

In order to improve the quality of traditional fermented rice noodles and enhance the market competitiveness of traditional fermented rice noodles, after the above-mentioned preparation method and the in-depth investigation and research on the traditional fermented rice noodles process, through the improvement of the process, early indica rice is used as raw material, and the fermented liquid of fine strains is used to strengthen the Fermenting early indica rice, compared with the traditional process, greatly shortens the fermentation time and reduces the odor of the product; at the same time, the various process steps in the process of preparing fermented rice noodles are improved, and the hanging basket type low-temperature segmental drying equipment is used to improve the rice noodles. Production efficiency reduces labor intensity, makes the production cycle of rice noodles not limited by weather, and promotes the transformation of traditional rice noodles from manual production to large-scale production. It also greatly improves the added value of early indica rice, provides a brand-new road for the production and processing of rice noodles, promotes the further development of the rice processing industry, and drives the income increase of farmers and enterprises.

Invention content:

The present invention is to provide a preparation method of fermented straight rice noodles, which uses early indica rice as raw material and adopts a fermentation process to produce, including soaking, fermenting, draining, refining, pressing, dehydrating, and cleaning the cleaned early indica rice. Processes such as crushing, extruding, boiling, pressing, boiling, drying, etc., can realize the industrialized production of fermented straight rice noodles by controlling the fermentation bacteria liquid and adopting the hanging basket drying method. It greatly improves the production efficiency of rice noodles, reduces the labor intensity, and increases the income and production of farmers and enterprises.

The invention discloses a preparation method of fermented straight rice flour, which uses early indica rice as raw material and adopts a fermentation process to produce, including soaking, fermenting, draining, refining, pressing, dehydrating, and pulverizing the cleaned early indica rice , extruding group, boiling group, pressing powder, boiling powder, drying process, and its described fermentation is that the early indica rice after cleaning and fermented strain liquid are placed in fermentation device and fermented, control early indica rice and water mass ratio to be 1: 1.4-1.6, the amount of fermented seed liquid is controlled to be 1.5-2.5Wt% of the mass of early indica rice, the fermentation time is 130-160 hours, the fermentation temperature is 23-28°C, and the fermented strain liquid is lactic acid bacteria liquid and /or a mixture of yeast broth.

The fermented strain liquid of the present invention is a mixture of lactic acid bacteria liquid and yeast liquid in a mass ratio of 2-3:1.

It is preferred that the lactic acid bacteria liquid and the yeast liquid are respectively prepared from slant culture, seed expansion culture, and seed tank fermentation culture;

The mass components of the slant medium of the lactic acid bacteria liquid are composed of 40-60mL tomato juice, 3-7g yeast extract, 8-12g meat extract, 18-22g lactose, 1-3g glucose, K ₂ HPO ₄ 1- 3g, Tween 70-90g, sodium acetate 3-6g, agar 10-20g, add water to 1000mL, control pH6.6-7.0; the medium for seed expansion refers to the medium for seed expansion of lactic acid bacteria liquid Rice washing water 4-6kg; seed tank fermentation medium is rice washing water 15-25kg, which is also the seed tank fermentation medium of lactic acid bacteria liquid; Prepared by sterilization at 121°C for 15-20 minutes;

The mass components of the slant medium of the yeast liquid are composed of 120-180mL of wort juice, 1-5g of agar, and a natural pH of 6.2-6.6. The temperature is 121°C, and the time is 15-20min. After sterilization, pour plate culture ;

The seed expansion medium is 3-8kg of bean sprouts juice medium, which is the seed expansion medium of yeast liquid, and the seed tank fermentation medium is 15-25kg of bean sprouts juice medium, which is also the seed tank fermentation medium of yeast liquid.

Preferably, the total acidity of the fermentation broth is controlled to be 0.6-1.05°T in the fermentation process.

The preparation method of a kind of fermented straight rice flour of the present invention, its said draining, refining is to control the early indica rice that has been fermented to be drained until there is no obvious dripping, and perform grinding treatment, and control the sieve of the refiner The size of the sieve hole is 0.180-0.150mm.

Squeezing and dehydration of the present invention are to carry out squeezing and dehydration of the early indica rice pulp through a plate-and-frame filter press to be a rice noodle block, and the pressure during the control is 7.4-7.8 MPa, and the water content of the rice noodle block is controlled to 40-40 44Wt%.

Preferably, the crushed powder and extruding group are to break the dehydrated rice flour into uniform small powder with a pulverizer, and control the size of the small powder to be within 5cm×5cm×5cm; The dough extruding device is extruded into a long cylindrical noodle dough with a diameter of 8-12 cm and a length of 15-25 cm.

Further, the boiled dough is to make long dough by crushing and extruding the dough, put it in the dough cooking device, and the continuous cooking time is 25-40min to make the boiled dough; The double-cylinder continuous powder pressing device is used to squeeze the powder into shaped vermicelli, and the diameter of the powder mirror of the powder squeezing device is controlled to be 0.8-1.2mm.

The cooking and drying of the vermicelli is to place the formed vermicelli in a continuous vermicelli cooking machine for further cooking and aging treatment, control the water temperature during the cooking and aging treatment to be 85-95°C, and take 25-35 seconds to ripen the vermicelli ; Drain the cooked vermicelli and quickly place it in cold water to rinse several times to be boiled vermicelli; the drying is to use hanging basket type segmental low-temperature drying and circulating hot air drying to boil the vermicelli, and the drying temperature is controlled to be 35 Between ℃ and 38 ℃, the water content of vermicelli is 13.0-1.8wt%, and the fermented straight rice noodles are prepared.

Further, the cultivation method of the bean sprouts juice medium is to mix bean sprouts and water in a mass ratio of bean sprouts: water = 1:1.5, heat and boil for 25-35 minutes to obtain the filtrate, and then add 0.5- 0.7wt% peptone and 1.5-2.5wt% glucose, finally sterilized.

The raw material rice used in the present invention is preferably ripe and plump early indica rice aged for 1 year. Adopt purebred fermentation, control the total acidity of fermented liquid to be 0.842 ° T, calculate in g lactic acid/100ml.

Further preferably, the number of viable bacteria in the fermentation seed solution is controlled to be 10 ⁴ -10 ⁵ cfu/g of lactic acid bacteria.

The invention discloses a method for preparing fermented straight rice noodles, which uses early indica rice as raw material, and uses a mixed bacterial liquid of lactic acid bacteria and yeast for fermentation production, which ensures the safety and sanitation of fermented rice noodles and product quality, and uses constant temperature and normal temperature fermentation The technological conditions reduce the energy consumption of fermented rice noodles, and the fermented rice noodles produced have good toughness, can be dried and boiled, and are not brittle and easy to break after frying. The second is that the fermented rice flour prepared by production has a better taste, has a clear fragrance of frankincense, and does not add any additives and preservatives. The 3rd, can realize industrialization, standardized production has greatly reduced the production time limit and cycle of straight rice noodles, can reduce the production cost of rice noodles equally, and reduces the labor intensity of workman.

Detailed ways:

The method of the present invention will be further described in detail below in conjunction with specific embodiments. The specific embodiment below refers to the unit of cfu/g: the unit of effective viable bacteria contained in each gram of sample. The rice-washing water described in the description and claims refers to the filtrate obtained by washing and filtering early indica rice when preparing fermented straight rice noodles, which is the rice-washing water. The rice noodles described in the instructions all refer to fermented straight rice noodles. The product quality index of the fermented straight rice noodles produced by the invention meets the requirements of "DB/T222-1998 Dried Rice Noodles".

The preparation method of a fermented straight rice noodle of the present invention is to use early indica rice as raw material and adopt a fermentation process to produce it, comprising soaking, fermenting, draining, refining, pressing, dehydrating, and pulverizing the cleaned early indica rice , extruding group, boiling group, pressing powder, boiling powder, drying, described fermentation is that the early indica rice after cleaning and fermented bacterial seed liquid are placed in fermentation device and fermented, and the control early indica rice and water mass ratio are 1: 1.4-1.6, the amount of the fermented seed liquid is controlled to be 1.5-2.5Wt% of the quality of early indica rice, the fermentation time is 130-160 hours, the fermentation temperature is 23-28°C, and the fermented strain liquid is lactic acid bacteria liquid and/or The yeast liquid is mixed in a mass ratio of 2-3:1.

The lactic acid bacteria liquid and the yeast liquid described in the present invention are respectively prepared through inclined plane culture, seed expansion culture, and seed tank fermentation culture;

The mass components of the slant medium of the lactic acid bacteria liquid are composed of 40-60mL tomato juice, 3-7g yeast extract, 8-12g meat extract, 18-22g lactose, 1-3g glucose, K ₂ HPO ₄ 1- 3g, Tween 70-90g, sodium acetate 3-6g, agar 10-20g, water is added to 1000mL, and the pH is controlled to be 6.6-7.0; the medium for expanding the cultivation of the seeds is rice washing water 4-6kg, and the seed tank is fermented and cultivated The base is 15-25kg of rice washing water; the rice washing water is prepared by water: early indica rice = 1.5:1, and the filtrate after repeated scrubbing is sterilized at 121°C for 15-20 minutes;

The mass components of the slant medium of the yeast liquid are composed of 120-180mL of wort juice, 1-5g of agar, and a natural pH of 6.2-6.6. The temperature is 121°C, and the time is 15-20min. After sterilization, pour plate culture ;

The seed expansion medium is 3-8kg of bean sprouts juice medium, and the seed tank fermentation medium is 15-25kg of bean sprouts juice medium.

Controlling the total acidity of the fermentation broth in the fermentation process is 0.6-1.05°T. Preferably when controlling the total acidity of the fermentation broth to be 0.842 ° T, the prepared fermented straight rice noodles have the best local flavor.

The drying in the present invention adopts the hanging basket type segmental low-temperature drying method.

The main process flow for the production of the fermented straight rice noodles of the present invention is: rice washing→pure fermenting→draining→refining→pressing and dehydrating→crushing powder→clustering→cooking→cooking→cooking→drying in a hanging basket→packing .

The following examples are for maintaining the traditional local flavor and characteristics of rice noodles, significantly affecting industrial scale production, fermentation and drying, and determining the main optimal process steps and process parameters.

Embodiment The rice described in the following examples all refers to early indica rice, and the quality or mass ratio

1. Rice washing

Pour the rice into the rice washing device, pick out the large particles of impurities visible to the naked eye, rinse with tap water jets, filter the dirty water, and repeat the rice washing 3 times until there is no obvious light impurities visible to the naked eye in the filtered water.

2. Soaking and fermentation

Put the washed rice in the rice fermentation tank, add tap water according to the mass ratio of rice: water = 1: 1.5, and control the addition ratio, addition amount, fermentation time, and fermentation temperature of yeast liquid and lactic acid bacteria liquid, etc. Make fermented rice flour reach the best quality, concrete implementation situation is as follows.

Preparation of raw materials for fermentation

Tested strains: Lactic acid bacteria and yeast were isolated and selected by a research institute in Jiangxi Province

Early indica rice: mature and plump, aged for 1 year;

Instruments: constant temperature incubator, vacuum anaerobic tank, electronic balance, aseptic operating table, sterilizing pot, microscope, eggplant bottle, seed tank (5L, 15L), temperature-controlled fermentation tank, etc.

Media: Table 1

Explanation: The rice washing water described in Table 1 is the water liquid obtained by washing and filtering the early indica rice.

Rice Fermentation Method

Ingredients:

The present embodiment is prepared on the scale of 500kg of rice for fermentation, and the control water rice mass ratio is 1.5: 1, and the volume of the fermenting vat, that is, the fermenting device, is about 2.2m The semi-closed ceramic vat, the ratio of inoculating the fermentation seed liquid is Lactic acid bacteria: Yeast at a ratio of 3:1, on the basis of controlling the amount of fermentation seed liquid added, that is, 2% of the inoculum amount, the fermentation temperature at 25°C, and the fermentation time of 6 days. During the fermentation preparation process, a fermentation tank with an external insulation layer is used, water is passed through the interlayer, and the fermentation temperature is kept basically stable within the required fermentation temperature range.

Effect of Single Factor on Rice Fermentation Test

According to a certain inoculation ratio, inoculation amount, fermentation temperature and fermentation time, the pure rice was fermented, and the optimal fermentation conditions were determined by the total acidity °T (calculated in g lactic acid/100ml) and sensory evaluation after the fermentation was completed.

Production optimization test

On the basis of the single factor experiment, the L9(34) orthogonal design was used to optimize the fermentation conditions of early indica rice for the conditions that mainly affected the fermentation effect. The levels of production optimization factors are shown in Table 2.

Table 2 Factors and levels of L9(3 ⁴ ) orthogonal test

Total acidity determination and sensory evaluation.

Total acidity of fermentation broth °T: Titrate with standard NaOH solution, using phenolphthalein as indicator (in g lactic acid/100ml).

Sensory evaluation: A sensory evaluation team composed of 10 people will score, including 20 points for color, 20 points for smell, 30 points for taste, 30 points for texture, and a total of 100 points. The specific scoring standards are shown in the table below.

Table 3 Sensory evaluation criteria of fermented rice noodles

results and analysis.

Determination of fermentation conditions of the present invention

Determination of strain ratio:

The fermentation time was controlled at 6 days, the inoculum amount was 2%, and the fermentation temperature was 25°C. The physical, chemical and sensory indicators of fermented rice flour under different ratios of lactic acid bacteria and yeast were determined. As shown in Table 4 below, it is found by comparison that when the ratio of lactic acid bacteria:yeast is 3:1 and the total acidity of the fermentation broth is 0.842°T, the flavor of fermented rice noodles is the best.

Table 4 Effect of strain ratio on fermentation effect

Explain that when the total acidity is at 0.842 ° T, the sensory score is up to 85 points. The sensory score is the highest.

Determination of Inoculum Size

Under the conditions of lactic acid bacteria:yeast ratio of 3:1, fermentation time of 6 days, and fermentation temperature of 25°C, the physical, chemical and sensory indicators of rice noodles were determined under the conditions of different bacterial inoculum amounts. As shown in Table 5 below, it was found by comparison that when the inoculum amount of the bacteria was 2% and the total acidity of the fermentation broth was 0.834°T, the flavor of the fermented rice noodles was the best.

Table 5 Effect of the inoculum amount of bacteria on the fermentation effect

Explain that when the addition of fermented strain liquid was 2%, the sensory score was up to 84 points; the sensory score was the highest.

Determination of fermentation temperature:

Under the conditions of lactic acid bacteria:yeast ratio of 3:1, inoculum size of 2%, and fermentation time of 6 days, the physical, chemical and sensory indicators of rice noodles were measured at different fermentation temperatures. As shown in Table 6 below, it is found by comparison that when the fermentation temperature is 25°C and the total acidity of the fermentation broth is 0.867°T, the flavor of the fermented rice flour is the best.

Table 6 Effect of fermentation temperature on fermentation effect

It shows that when the fermentation temperature is controlled at 25°C, the sensory score can reach up to 86 points. The sensory score is the highest.

Determination of fermentation time

Under the conditions of lactic acid bacteria:yeast ratio of 3:1, inoculum size of 2%, and fermentation temperature of 25°C, the physical, chemical and sensory indicators of rice flour were measured at different fermentation times. As shown in Table 7 below, it is found by comparison that when the fermentation time is 6 days and the total acidity of the fermentation broth is 0.876°T, the flavor of the fermented rice flour is the best.

Table 7 Effect of fermentation time on fermentation effect

It shows that when the fermentation time is controlled at 6 days or 144 hours, the sensory score is up to 87 points. The sensory score is the highest.

Optimization of production conditions

From the grade R in Table 8 below, it can be seen that the order of primary and secondary factors affecting the quality of finished rice noodles is: A>D>B>C, that is, inoculation ratio>fermentation temperature>fermentation time>inoculation amount. The ratio of lactic acid bacteria and yeast in the fermentation broth has the greatest impact on the quality of rice flour products, because the dominant aroma of fermented rice flour is ethyl lactate synthesized from lactic acid and alcohol produced by lactic acid bacteria and yeast fermentation. In addition, these two bacteria also Produced other aroma substances respectively, making the fragrance of rice noodles richer.

Table 8 Pilot production optimization results

Explanation: From Table 8, it can be seen that the best fermentation conditions for fermenting early indica rice to produce fermented straight rice noodles are: A2B1C2D2, that is, the inoculation ratio of lactic acid bacteria: yeast = 3:1, the fermentation time is 5 days, the inoculation amount is 2%, and the fermentation time is 5 days. The temperature is 25°C, the total acidity of the fermentation broth is 0.875°T, the finished product is rich in aroma, smooth and delicious, and the sensory score reaches 88 points.

The process method of each step of the present invention is described step by step below.

Drain, grind,

Refining is performed when the fermented rice is drained until there is no obvious dripping water. The thickness of rice slurry particles has an important impact on the dry yield and quality of rice flour. After refining with different sieves, compare the dryness of rice flour. Yield and quality, the results obtained are shown in Table 9 below.

Table 9 Effects of different sieve refining on dry yield and quality of rice noodles

serial number Mesh size (mm) Dry yield (%) Broken strip rate (%) Taste 1 0.425 65.25 6.2 After cooking, the taste is not sticky, slightly gritty 2 0.250 63.51 4.4 After cooking, the taste is not sticky, not gritty 3 0.180 60.90 1.5 After cooking, the taste is not sticky, not gritty 4 0.150 57.42 1.2 After cooking, the taste is not sticky, not gritty 5 0.125 55.68 1.0 After cooking, the taste is slightly sticky, not gritty

It shows that from Table 9 above, it can be concluded that when the size of the sieve hole of the refiner (0.425mm) is large, the yield of rice flour produced is high, but the product breakage rate is also high, and there is a phenomenon of grit; When the size of the sieve hole of the refiner is small (0.125), the broken rate of rice noodles produced is low, but the product yield is also low, and there is a phenomenon of sticking teeth; when the size of the sieve hole of the refiner is at When 0.180-0.150mm, the rice flour yield of production is relatively higher, and product quality is also better; Comparing comprehensively, for making the rice flour yield and quality that the present invention produces all better, the size of refiner sieve sheet sieve hole It should be 0.180-0.150mm, that is, between 80 and 100 mesh.

pressed, dehydrated,

Dehydrate the ground early indica rice milk with a plate-and-frame filter press to become rice noodles or rice milk powder, and control the water content of the rice noodles at about 42%. The amount of water can be controlled by controlling the pressure on the plate-and-frame filter. When the control pressure is 6 MPa, the water content is 55%, and when it is 7.6 MPa, the water content is about 42%. When the water content is higher than 42%, the dough is too soft and not firm enough, and the extruded vermicelli is not tough enough and easily broken. When the moisture is lower than 42%, the dough is difficult to form, which is not conducive to extrusion.

crushed, crushed,

Break the pressed and dehydrated rice noodles or rice milk noodles into uniform small noodles with a pulverizer, and the size of the small noodles is controlled within 5cm×5cm×5cm; The dough machine extrudes the step powder block into a cylindrical long dough with a diameter of about 10 cm and a length of about 20 cm, which is the long dough for cooking.

cook dough,

Put the dough obtained in the previous step into a dough continuous cooking machine, and cook for about 30 minutes to become boiled dough. The maturity control of the boiled dough: use a knife to cut the cooked dough, the thickness of the cooked dough is about 3 cm; the boiled dough should be raw and cooked properly; overcooked, it is easy to cause sticking when squeezing the noodles, and the boiled noodles It is easy to get mushy when it is hot, and the vermicelli is slow to regenerate, so it is not easy to dry. If it is too raw, it is easy to cause the vermicelli to be poorly formed, easy to break, and the vermicelli lacks toughness. Use a blender to smash and mix the boiled dough, and stir repeatedly four times until the raw clinker in the boiled dough is completely mixed.

pressed flour,

Use a double-barrel continuous powder press to press the boiled dough powder prepared in the previous step to form vermicelli. The powder mirror diameter of the powder press device, that is, the double-barrel continuous powder press, is controlled at about 1 mm.

boiled powder,

The shaped vermicelli that has been squeezed and formed is sent into the continuous powder cooking machine for further cooking and aging; the condition is to control the cooking water temperature at 90°C, and the cooking time is 30 seconds; after the cooked powder is drained, quickly transfer to Rinse in cold water about 3 times. Overcooking in water will easily lead to mush and slow regeneration; the purpose of rinsing in cold water is to make the rice noodles regenerate and not stick together.

Drying, using the hanging basket type segmental low-temperature drying method,

The fermented straight rice noodle of the present invention adopts hanging basket type subsection low-temperature drying machine, uses saturated steam as heat source, and uses thermocouple and steam automatic control valve to automatically control the tunnel type drying equipment for hot air temperature; adopts circulating hot air, control The dry bulb temperature and wet bulb temperature can be controlled at the same time. There are multiple movable moisture outlets and two temperature control zones, which are specially designed for drying rice noodles with high water content, and equipped with a turning table to ensure the drying of rice noodles. Require.

In order to keep the stable product quality of fermented straight rice noodles of the present invention and the special local flavor of traditional fermented rice noodles, the specific parameters of the drying machine were determined through pilot batch tests of different drying temperatures, drying speeds and drying times. As shown in Table 10 below:

Table 10 Effect of different drying parameters on the quality of rice noodles

Explanation: It can be seen from the above table 10 that after different batches of tests, the final qualified rice flour products are test numbers 9, 11 and 12. Since the drying time of test numbers 9 and 12 is longer, considering the production cost, the test is selected No. 11 is used as the optimal drying condition. That is to say, the specific drying temperature should be automatically controlled between 35°C and 38°C, the hot air is uniform, and the drying speed is 9.0Hz. At the same time, the drying time is controlled in two stages. In the first stage, the drying time is controlled to be 3 hours, and the drying temperature is 38° C.; the water content of the rice noodles is controlled to be 30Wt%; The drying temperature was 34°C, and the moisture content of the rice noodles in the second stage was controlled at 13.2 wt%. It meets the requirements of the national grain products with a moisture content of less than 14%, and the product quality is stable, without cracks, and the rate of broken bars is low. It has the special flavor of traditional fermented rice noodles.

in conclusion

The water content of the rice flour prepared by the above-mentioned preparation method is about 13.2%, which meets the national requirement that the water content of grain products is less than 14%. At the same time, the sensory evaluation score of rice noodles reaches 90 points. The finished product has uniform color, smooth surface, strong fragrance and chewy texture. The product quality and hygiene indicators can meet the requirements of "DB/T 222-1998 Dried Rice Noodles". The above-mentioned rice flour is the fermented straight rice flour of the present invention.

The hanging basket type segmental low-temperature drying machine of the present invention can control the daily drying capacity of more than 2.5 tons of dry rice noodles, and the drying time of each batch is about 6 hours, and 2 batches of uninterrupted drying are carried out every day, and each batch of dry rice noodles is about 1250 catties. . The interior adopts a stainless steel hanging basket structure, which has good ventilation and water permeability, and there will be no deformation and cracks during the drying process. The product and technical standards have reached the domestic leading level. At the same time, the fermented straight rice noodles prepared by the above-mentioned fermentation and preparation process in the present invention are not easy to be broken and broken during the drying and decocting process, and have good toughness.

Claims (10)

1. a kind of preparation method for the straight rice-flour noodles that ferment, using early rice as raw material, is produced using fermentation process, including will be clear Early rice after wash clean is soaking, ferment, drain, defibrination, squeezing, dehydration, flour, crowded group, the group of boiling, squeezes powder, boils powder, drying Technique, it is characterized in that the fermentation is that the early rice after cleaning and fermenting microbe liquid are placed in installation for fermenting and are fermented, is controlled Early rice processed and water quality ratio are 1：1.4-1.6, controls the 1.5-2.5Wt% that fermenting microbe liquid addition is early rice quality, hair When the ferment time is 130-160 small, fermentation temperature is 23-28 DEG C, and the fermenting microbe liquid is lactobacillus suspension and/or yeast liquid Mixing.

A kind of 2. preparation method of straight rice-flour noodles that ferment according to claim 1, it is characterized in that the fermenting microbe liquid is Lactobacillus suspension and yeast liquid are 2-3 in mass ratio：1 mixing.

3. it is according to claim 1 or 2 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that the lactobacillus suspension and Yeast liquid is respectively through inclined-plane culture, seed expand culture, seeding tank fermented and cultured is prepared；

Each quality group of the slant medium of the lactobacillus suspension is grouped into tomato juice 40-60mL, Yeast mannan 3-7g, meat Cream 8-12g, lactose 18-22g, glucose 1-3g, K₂HPO₄1-3g, tween 70-90g, sodium acetate 3-6g, agar 10-20g, Water adds to 1000mL, controls pH6.6-7.0；The culture medium that seed expands culture is rice washing water 4-6kg；Seeding tank fermented and cultured Base is rice washing water 15-25kg；The rice washing water is water：Early rice=1.5：1, filtrate after washing by rubbing with the hands repeatedly is through 121 DEG C, the time 15-20min sterilization treatments are prepared；

Each quality group of the slant medium of the yeast liquid is grouped into brewer's wort 120-180mL, agar 1-5g, natural pH It it is 121 DEG C in temperature, the time is to be down flat plate culture after 15-20min sterilizes for 6.2-6.6；

It is bean sprouts medium 3-8kg that seed, which expands culture medium, and seeding tank fermentation medium is bean sprouts medium 15-25kg.

A kind of 4. preparation method of straight rice-flour noodles that ferment according to claim 1, it is characterized in that controlling the fermentation process Middle zymotic fluid total acidity is 0.6-1.05 ° of T.

5. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that it is described drain, defibrination be control Defibrination process is carried out when making the early rice of fermented completion through draining to without obvious drip, controls the size of fiberizer sieve sieve aperture In 0.180-0.150mm.

6. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that it is described squeezing, dehydration be by It is rice flour block to carry out press dewatering with plate and frame filter press through the good early rice slurry of defibrination, and pressure when controlling squeezing is 7.4-7.8 Megapascal, controls the water content 40-44Wt% of rice flour block.

7. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that the flour, crowded group be by Uniform small powder agglomates is broken into crusher through dewatered rice flour block, it is within 5cm × 5cm × 5cm to control starch block size；Again Small powder agglomates is squeezed into a diameter of 8-12cm with crowded group device, the cylindric strip powder ball that length is 15-25 cm.

A kind of 8. preparation method of straight rice-flour noodles that ferment according to claim 1, it is characterized in that the group of boiling is by through broken Strip powder ball is made in powder, crowded group, is placed in the group's of boiling device, and continuously cooking time 25-40min is to boil cooking starch；It is described squeezing powder be by It is shaping vermicelli to boil cooking starch and continuously squeeze powder device through the bitubular to carry out squeezing powder, and control squeezes the powder mirror diameter of powder device in 0.8-1.2mm.

9. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that it is described boil powder, drying be by Vermicelli after shaping, which are placed in continuous Machine for boiling vermicelli made from bean starch, carries out the further water temperature boiled powder maturation process, control when boiling powder maturation process Spend for 85-95 DEG C, time 25-35 second is curing vermicelli；Curing vermicelli are immediately placed in rinse in cold water after draining and are for several times Boiling vermicelli；The drying is that boiling vermicelli are controlled drying using basket-hanging segmentation low temperature drying and circulation-type hot-air drying Between drying temperature is 35 DEG C -38 DEG C, fermentation straight rice-flour noodles are prepared for 13.0-1.8Wt% in vermicelli water content.

A kind of 10. preparation method of straight rice-flour noodles that ferment according to claim 3, it is characterized in that the bean sprouts medium Cultural method be by bean sprouts and water be bean sprouts in mass ratio：Water=1:1.5 ratios mix, and after heating, boiling 25-35 minutes, obtain Filtrate, then add the peptone of 0.5-0.7Wt% and the glucose of 1.5-2.5 Wt %, last sterilizing, thus obtaining the product.