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Research progress of extruded rice noodles
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Chun-Min MA1, Xin-Yu WANG1, Yue XU1, Lian-Zhong AI2, Bing WANG1, Yang YANG1, Feng-Xiang LIN3, Yun-Hui LI4, Shuang WU5, Na ZHANG1, *
Journal of Food Safety & Quality | 2025, 16(2) : 99 - 109
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Journal of Food Safety & Quality | 2025, 16(2): 99-109
• Special Topic: Research on Optimization and Application of Food Processing Technology •
Research progress of extruded rice noodles
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Chun-Min MA1, Xin-Yu WANG1, Yue XU1, Lian-Zhong AI2, Bing WANG1, Yang YANG1, Feng-Xiang LIN3, Yun-Hui LI4, Shuang WU5, Na ZHANG1, *
Affiliations
  • 1. School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
  • 2. School of Health Science and Engineering, Shanghai University of Technology, Shanghai 200093, China
  • 3. Harbin Meihua Biotechnology Company Limited by Shares, Harbin 150010, China
  • 4. Heilongjiang Wuchang Jinhe Rice Industry Limited Liability Company, Wuchang 150200, China
  • 5. Heilongjiang Shuangsheng Rice Industry Company Limited, Jiamusi 154002, China
Published: 2025-01-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241007002
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Extruded rice noodles are made from rice as raw material, ground and blended to a certain moisture content, extruded and matured, and dried. The traditional production process of rice noodles is laborious and time-consuming, which lead to uneven product quality during the multi-step rice noodle production process. By comparison, extrusion technology is a food processing technique that integrates mixing, heating, sterilization, and shaping. Applying extrusion technology to rice noodle processing has the advantages of less loss of nutrients, fewer opportunities for microbial contamination, shorter production time, higher production efficiency, and easier operation. Therefore, in the production of rice noodle processing industry in China, automated mechanical processing is gradually replacing traditional manual workshops. The quality of extruded rice noodles is mainly affected by the raw materials, processing technology, and extrusion parameters during the production process of extruded rice noodles. Therefore, this paper elaborated on the processing technology and forming mechanism of extruded rice noodles, summarized the influence of raw materials and extrusion parameters on the quality of extruded rice noodles, in order to provide theoretical basis for the control of the processing technology and key points of extruded rice noodles.

extruded rice noodles  /  processing technology  /  raw materials  /  extrusion parameters
Chun-Min MA, Xin-Yu WANG, Yue XU, Lian-Zhong AI, Bing WANG, Yang YANG, Feng-Xiang LIN, Yun-Hui LI, Shuang WU, Na ZHANG. Research progress of extruded rice noodles[J]. Journal of Food Safety & Quality, 2025 , 16 (2) : 99 -109 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241007002
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241007002
  • Receive Date：2024-10-07
  • Online Date：2025-07-21
  • Published：2025-01-25
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History
  • Received：2024-10-07
Funding
Affiliations
    1. School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
    2. School of Health Science and Engineering, Shanghai University of Technology, Shanghai 200093, China
    3. Harbin Meihua Biotechnology Company Limited by Shares, Harbin 150010, China
    4. Heilongjiang Wuchang Jinhe Rice Industry Limited Liability Company, Wuchang 150200, China
    5. Heilongjiang Shuangsheng Rice Industry Company Limited, Jiamusi 154002, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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