Starch Application In Instant Rice Noodle
Rice, instant rice noodle is the main raw material
, processed through a series of strips made of metric products, because of its unique flavor, tender and smooth texture, rapid rehydration, and palatable bite and rich taste with the increasingly been consumers, the rise in recent years, a new convenience food.
Instant rice noodle in storage for some time, will gradually aging, manifested as vermicelli made a hard, ductile worse, brittle and easily broken, rehydration worse, with about 80 hot water brewing 3min-5min, easily absorbing water recovery, taste a half-cooked feel, which normally takes 90 -100 boiling water and cook a few minutes to reach the same taste of fresh rice noodles.
Add the appropriate and reasonable because starch has some anti-aging effect, it is to some extent prevent the occurrence of the above, to improve the quality of instant rice noodle.
Application of modified starch in their mechanism and performance have the following characteristics:
1. Has a good anti-aging effect
Starch is the essence of the aging of the starch gelatinization temperature of molecules with lower molecular motion slows down, the disorder has been pasting the starch molecular chains move closer to each other, gradually moving to an orderly arrangement of parts of water discharge and eventually the formation of dense, insoluble particles of starch molecules, resulting in product flexibility to disappear, the state re-organization of loose change compaction. Good aging resistance of modified starch, starch greatly extended aging time, the product remains in storage a long time to maintain good taste and texture, to a certain extent can delay the aging hardening phenomena such as rice;
2. Gives a good taste of instant rice noodle
The introduction of hydrophilic starch-based, with the water absorption increased, the characteristics of high viscosity after pasting, if the re-introduction of cross-linked bond, will increase the strength between the starch granules, proper control of the expansion of starch granules after heating the degree of interaction of double degeneration, so that only the full absorption of starch granules heated, while maintaining particle integrity of the starch in this state can give instant rice noodle shells and tough, a bite to taste, taste of the full up Q;
3. To improve the surface finish of rice to improve the color
Starch by acid, alkali treatment, washed to remove coloring substances, improve color. Modified starch and a lot of hydrophilic groups, and manufacturing process in the rice can absorb more moisture, making skin more delicate rice noodles, under natural light exposure is more white, more light;
4. To give good processability instant rice noodle
Starch has an excellent hydrophilicity, water absorption in uniform while helping rice noodles can also be enhanced machining performance. The crosslinked starch, starch chains like ride "Bridge", cross-linked bond makes the starch granules more to heat, acid and shear tolerance better. Wire cross-linked starch also relatively short, to improve the stability of denatured starch processing by the characteristics of high viscosity, more conducive to machining.
Starch Application In Instant Rice Noodle
By: xt
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