Research On The Key Technologies Of The Traditional Technics About The Fujian Rice Noodles

Rice noodle is one of the traditional foods in Fujian Province.It tastes elastic, fine and smooth.It is not mushy and not break off after cooking,and it does not turn sour before you take it for a long time.In the research on quality evaluation of rice noodles,three methods of instrumental test,cooking quality and sensory evaluation were used.The significant correlation results indicate that it was practical to use mechanical test and cooking quality instead of sensory test.Shearing stress and the area of strain peak in shearing test could express the hardness of rice noodle,the elasticity could be represented by springiness index,sediment of soup and soluble rate could express the cooking lost of rice noodle.In processing of rice noodles,there were many key points that should be controlled included the methods of milling,the size of rice starch particle,moisture content,condition of extrusion,retrogradation time,conditionof drying.Starch particle is 80-mesh that could improve quality of rice noodles.Moisture content of rice flour is 45% that was depended on starch gelatinization and shaping.The second steam braising time was about 4 minutes,and then cooled for 8～10 hours.Effect of hardness,springiness and the rehydration ratio on quality of rice noodles were extrusion . technics of double screw extrusion could simplify traditional technics,improve the quality of rice noodles.Heated-air dying takes long time,dying is not uniformity.The rice noodles have well look,tast hard,the rehydration ratio is bad after dying.microwave drying takes short time,dying is uniformity,the end of dying is hard to control.The rice noodles have good springiness,looks parching,the cooking lost is great after dying.Results of orthogonal experiment show that the best condition of the microwave and heated-air dying is dying by microwave drying(385W,7 min)and then by heated-air drying(40℃,90min).