CN100374038C - Production method of nutritive rice flour - Google Patents
Production method of nutritive rice flour Download PDFInfo
- Publication number
- CN100374038C CN100374038C CNB2005100344698A CN200510034469A CN100374038C CN 100374038 C CN100374038 C CN 100374038C CN B2005100344698 A CNB2005100344698 A CN B2005100344698A CN 200510034469 A CN200510034469 A CN 200510034469A CN 100374038 C CN100374038 C CN 100374038C
- Authority
- CN
- China
- Prior art keywords
- rice
- production method
- gelatinization
- rice flour
- roller
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The present invention relates to a production method of nutritive rice flour. The production method comprises the following steps: step 1, preprocessing rice; step 2, processing specific materials; step 3, mixing proportioning; step 4, slurry-adjusting gelatinizing; step 5, drying a roller, wherein the step that of processing specific materials has the technical scheme that composite nutritive substances are thrown into hot water which is 5 to 10 times heavier than the weight of the composite nutritive substances, and the composite nutritive substances are stirred at the same time until the nutritive substances are completely dissolved; next, water which is 20 to 40% wt of the total water consumption is added, and a mixture is uniformly stirred. The step of slurry-adjusting gelatinizing comprises a pre-gelatinization step and a gelatinization step. Because the method adopts the two-step gelatinization, a nutrient substance flowing and adding method in a sectional type and the rapid dehydration technology, under the condition of low investment, a plurality of kinds of series of edible rice flour products can be produced automatically with the advantages of high quality, high efficiency and low cost.
Description
Technical field
The present invention relates to a kind of production method of ourishing rice flour.
Background technology
Along with socioeconomic fast development, the raising of people's living standard and the quickening of rhythm of life, people change the consumption pattern and the consumption habit of rice made products, at safety, local flavor, nutrition, health, aspect such as attractive in appearance, edible and easy to carry higher requirement is arranged, therefore, as the principal item of rice made products, the ground rice industry is just breeding huge development space.
Instant rice-flour is the main food of feeding the infant, also is the essential important semi-fluid accesary foods of many sufferer crowds, elderly population.Cultivate through the markets in surplus ten years, the market demand of China's instant rice-flour product has now reached 30,000 tons, and more than 1.2 hundred million bags (boxes), the instant rice-flour produce market has formed that demand is stable, the huge general layout of development potentiality.But at present domestic enterprise is owing to be subjected to the restriction of traditional processing technology, technology and production equipment, still can't produce smooth evenly laminar, reconstitute the instant rice-flour product that does not lump, do not get angry, adds nutrition accessories such as multiple full price vegetables, fruit after edible.
Summary of the invention
The present invention is directed to the problem that prior art exists, a kind of production method of ourishing rice flour is proposed, by adopting secondary gelatinization, nutrient segmented stream addition and quick dehydration technique, can be under low investment condition, realize high-quality, high efficiency, the automated production cheaply of many kinds serial instant rice flour product.
The invention provides a kind of production method of ourishing rice flour, it is characterized in that: wherein by weight percentage, the composition of raw materials of described ourishing rice flour is as follows:
Rice: 25.0-50%;
Composite nutrient: 0.75-0.90%;
Other batching: 5-25.0%;
Water: 25.0-50%;
And may further comprise the steps:
A), rice preliminary treatment: will obtain rice end A through rice cleaning, immersion, air-dry, the abrasive dust of selecting;
B), special material is handled: composite nutrient is dropped in its weight 5-10 hot water doubly, stir while dropping into, dissolve fully until nutrient, add water to the about 20-40% of total water amount weight then, stir, obtain special material B;
C), mix: rice end A, all other batchings except that composite nutrient that step a) is obtained are poured in the pot together, open stirring and do mixed;
D), the gelatinization of sizing mixing:
1., pre-gelatinization: under agitation in step c) gained material, add step b) with surplus whole hot water, continue to stir after 10-20 minute, add the special material B that step b) obtains, continue to stir until forming uniform paste mixture;
2., gelatinization: pour the gained paste mixture into adjunce copper, under 60-80 ℃ temperature, continue gelatinization, ready until roller dryer;
E), roller drying: open steam valve logical steam in the roller drier when preparing burden, treat that steam pressure keeps stable, when surface temperature was constant, the material that step d) is obtained was sent into roller and is carried out drying;
F), pulverize and sieve: the step e) products obtained therefrom is ground into uniform small pieces by the conveyer belt type rotation cutting knife of turning over, removes large stretch of through the 0.38cm screen cloth.
Described composite nutrient is by the composite vitamin of GB 10770 dispensed food for baby requirements.
In a kind of embodiment, described other batching is selected from white sugar, albumen powder, milk powder, vegetable oil, fruit juice, dish juice, shrimp or the fish gruel one or more mixture.
In a kind of embodiment, the temperature of described hot water is in 70 to 80 ℃ scope.
Preferably, described total water amount is 0.8 to 2.0 times of raw material rice weight.
Preferably, described roller dryer surface temperature is controlled in 130-150 ℃ the scope, and rotating speed is controlled in 900-1150 rev/min the scope.
The present invention adopts secondary gelatinization, nutrient segmented stream addition and quick dehydration technique, can be under low investment condition, realize high-quality, high efficiency, the automated production cheaply of many kinds serial instant rice flour product.And the ourishing rice flour of producing with the inventive method is smooth laminar uniformly, have rehydration strong, reconstitute and do not lump and advantage such as easily digest and assimilate.In addition, the present invention adopts the nutrient formulation aim at the Chinese Infant and Children design, the infant edible for a long time not hot dry, " do not get angry ", nutrition arrangement is rationally balanced, is more suitable for infants.
The specific embodiment
Embodiment 1
Be ready to following raw material earlier, comprise: rice: 97kg, white sugar: 16.5kg, composite nutrient: 1.5kg, water: 100kg.
Rice cleaning, immersion, air-dry, abrasive dust are become the rice powders A, standby; Composite nutrient is dropped into 7.5kg70-80 ℃ production hot water, stir while dropping into, until dissolving fully, add 22.5kg water afterwards, stir, it is standby to obtain special material B; Pour rice end A, white sugar into jacketed pan, mix by the equivalent dilution method, open to stir to do and mix, incorporation time is 10 minutes.Open heat-exchanger pump, add 80 ℃ of hot water 75kg while stirring, continue to stir 20 minutes, more special material B is added, continuation is stirred and was got final product in 20 minutes, makes mixing of materials become even pulpous state.Pour the material that mixes into adjunce copper, keep 80 ℃ to continue gelatinization, ready until roller dryer.When carrying out, ingredient station opens steam valve gate open steam, the dryer surface temperature is controlled at about 130 ℃, rotating speed is controlled at 900 rev/mins, treat that steam pressure keeps stable, when surface temperature is constant, can sends above-mentioned material into roller and carry out drying, treat that product colour is just often, pulverize and be fractured into uniform small pieces by the conveyer belt type rotation cutting knife of turning over through the 0.38cm screen cloth, remove defective sheet after, get final product finished product.
After finished product comes out, should pack immediately, whenever reach one bag and sack all should be tied up tightly, and place in dry, the shady and cool warehouse.
Embodiment 2
Be ready to following raw material earlier, comprise: rice: 89.0kg, white sugar: 16.5kg, albumen powder: 1.6kg, whole milk powder: 3kg, vegetable juice: 2.75kg, composite nutrient: 1.8kg, water: 100kg.
Rice cleaning, immersion, air-dry, abrasive dust are become the rice powders A, standby; Composite nutrient is dropped into 7.5kg70-80 ℃ production hot water, stir while dropping into, until dissolving fully, add 22.5kg water afterwards, stir, it is standby to obtain special material B; Pour into jacketed pan such as rice end A, white sugar, albumen powder, whole milk powder, vegetable juice, mix by the equivalent dilution method, open to stir to do and mix, incorporation time is 10 minutes.Open heat-exchanger pump, add 70 ℃ of hot water 75kg while stirring, continue to stir 10 minutes, more special material B is added, continuation is stirred and was got final product in 10 minutes, makes mixing of materials become even pulpous state.Pour the material that mixes into adjunce copper, keep 75 ℃ to continue gelatinization, ready until roller dryer.When carrying out, ingredient station opens steam valve gate open steam, the dryer surface temperature is controlled at about 135 ℃, rotating speed is controlled at 1000 rev/mins, treat that steam pressure keeps stable, when surface temperature is constant, can sends above-mentioned material into roller and carry out drying, treat that product colour is just often, pulverize and be fractured into uniform small pieces by the conveyer belt type rotation cutting knife of turning over through the 0.38cm screen cloth, remove defective sheet after, get final product finished product.
Claims (5)
1. the production method of an ourishing rice flour, it is characterized in that: wherein by weight percentage, the composition of raw materials of described ourishing rice flour is as follows:
Rice: 25.0-50%;
Composite nutrient: 0.75-0.90%;
Other batching: 5-25.0%;
Water: 25.0-50%;
And may further comprise the steps:
A), rice preliminary treatment: will obtain rice end A through rice cleaning, immersion, air-dry, the abrasive dust of selecting;
B), special material is handled: composite nutrient is dropped in its weight 5-10 hot water doubly, stir while dropping into, dissolve fully until nutrient, add water to total water amount weight 20-40% then, stir, obtain special material B;
C), mix: rice end A, all other batchings except that composite nutrient that step a) is obtained are poured in the pot together, open stirring and do mixed;
D), the gelatinization of sizing mixing:
1., pre-gelatinization: under agitation in step c) gained material, add step b) with surplus whole hot water, continue to stir after 10-20 minute, add the special material B that step b) obtains, continue to stir until forming uniform paste mixture;
2., gelatinization: pour the gained paste mixture into adjunce copper, under 60-80 ℃ temperature, continue gelatinization, ready until roller dryer;
E), roller drying: open steam valve logical steam in the roller drier when preparing burden, treat that steam pressure keeps stable, when surface temperature was constant, the material that step d) is obtained was sent into roller and is carried out drying;
F), pulverize and sieve: the step e) products obtained therefrom is ground into uniform small pieces by the conveyer belt type rotation cutting knife of turning over, removes large stretch of through the 0.38cm screen cloth;
Above-mentioned composite nutrient is by the composite vitamin of GB 10770 dispensed food for baby requirements.
2. according to the production method of a kind of ourishing rice flour of claim 1, wherein said other batching is selected from white sugar, albumen powder, milk powder, vegetable oil, fruit juice, dish juice, shrimp or the fish gruel one or more mixture.
3. according to the production method of a kind of ourishing rice flour of claim 1, the temperature of wherein said hot water is in 70 to 80 ℃ scope.
4. according to the production method of a kind of ourishing rice flour of claim 1, wherein said total water amount is 0.8 to 2.0 times of raw material rice weight.
5. according to the production method of a kind of ourishing rice flour of claim 1, wherein said roller dryer surface temperature is controlled in 130-150 ℃ the scope, and rotating speed is controlled in 900-1150 rev/min the scope.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100344698A CN100374038C (en) | 2005-05-09 | 2005-05-09 | Production method of nutritive rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100344698A CN100374038C (en) | 2005-05-09 | 2005-05-09 | Production method of nutritive rice flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1685931A CN1685931A (en) | 2005-10-26 |
| CN100374038C true CN100374038C (en) | 2008-03-12 |
Family
ID=35303973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100344698A Active CN100374038C (en) | 2005-05-09 | 2005-05-09 | Production method of nutritive rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100374038C (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411490B (en) * | 2008-11-26 | 2013-05-08 | 浙江贝因美科工贸股份有限公司 | Enzymatical technique of paddy based formula food for babies |
| CN102370138B (en) * | 2010-08-24 | 2013-01-09 | 曹镜明 | Clean production method of infant formula rice flour |
| CN102228198B (en) * | 2011-07-02 | 2013-07-24 | 广东一家人食品有限公司 | Rice noodle production system and method |
| CN102429174A (en) * | 2011-12-19 | 2012-05-02 | 内蒙古伊利实业集团股份有限公司 | Nutritious buckwheat rice flour for children and preparation method thereof |
| CN103070397A (en) * | 2013-02-05 | 2013-05-01 | 南昌市草珊瑚科技产业有限公司 | Infant nutrition rice for benefiting digestion and absorption |
| CN103082168B (en) * | 2013-02-05 | 2014-06-11 | 南昌市草珊瑚科技产业有限公司 | Infant nutritional rice powder beneficial for blood enriching and digestion aiding |
| CN103416678A (en) * | 2013-07-31 | 2013-12-04 | 李瀚生 | Ready-to-eat rice vermicelli containing seasoning and processing method thereof |
| CN104705562A (en) * | 2013-12-16 | 2015-06-17 | 邓永平 | Fortified calcium nutrient rice flour |
| CN105249184A (en) * | 2015-11-25 | 2016-01-20 | 梁进球 | Production method of beef and cod infant rice flour |
| CN107997167A (en) * | 2017-11-22 | 2018-05-08 | 宁波高新区若水智创科技有限公司 | A kind of production method of ourishing rice flour custard |
| CN108013348A (en) * | 2017-12-25 | 2018-05-11 | 广西兴业百谷米业有限公司 | A kind of processing method of blood-enrich instant rice stick |
| CN111213824A (en) * | 2020-01-14 | 2020-06-02 | 江西东坚农业发展有限公司 | Preparation method of infant rice flour |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166288A (en) * | 1996-05-26 | 1997-12-03 | 高风兰 | Nutritive health rice powder and its preparation |
| CN1289552A (en) * | 1999-09-24 | 2001-04-04 | 丁名有 | Process for preparing antistaled fresh rice flour |
-
2005
- 2005-05-09 CN CNB2005100344698A patent/CN100374038C/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166288A (en) * | 1996-05-26 | 1997-12-03 | 高风兰 | Nutritive health rice powder and its preparation |
| CN1289552A (en) * | 1999-09-24 | 2001-04-04 | 丁名有 | Process for preparing antistaled fresh rice flour |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1685931A (en) | 2005-10-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100374038C (en) | Production method of nutritive rice flour | |
| CN105077086A (en) | Preparation method of konjac particles and application thereof to meal replacement powder | |
| CN101548761A (en) | Processing method of whole sweet potato flour | |
| CN103181526B (en) | Mixed-grain convenient nutritional granular wheaten food and method for producing same | |
| CN103283802B (en) | A kind of grape skin apple composite superfine powder nutrition cake and preparation method thereof | |
| CN103976310A (en) | Potato type all-flour vermicelli or vermicelli sheets and preparation method thereof | |
| CN107736589A (en) | A kind of preparation technology of potato granule full powder and its application | |
| CN106509626B (en) | Potato complete utilization noodles and preparation method thereof | |
| CN101164447A (en) | Instant osmanthus flower lotus seed lotus root powder and processing method thereof | |
| CN104351688A (en) | Formula and preparation method of pure natural purple sweet potato mixing powder | |
| CN101461485A (en) | Instant rice-flour noodles and production method | |
| CN100473290C (en) | Process for preparing coating seasoning powder for flavor homogenization | |
| CN103564316A (en) | Method for preparing potato food by taking purple sweet potatoes as main raw materials | |
| CN103156043A (en) | Millet cake production method | |
| CN104783044A (en) | Novel infant formula rice flour | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| CN103125879A (en) | Peanut potato powder | |
| CN102907638A (en) | Dried almond and potato powder | |
| CN103798680A (en) | Blueberry-sweet potato powder | |
| CN103783437A (en) | Longan and sweet-potato powder | |
| CN103584026B (en) | Purple sweet potato powder ingredient and preparation technology thereof | |
| CN103783436A (en) | Pineapple and sweet potato powder | |
| CN103783447A (en) | Hawthorn sweet potato powder | |
| CN102771696A (en) | Purple potato-fruit and vegetable prepared pastry flour and manufacture method thereof | |
| CN107198230A (en) | A kind of ultra-fine greasy gelatinizing method of nourishing rice flour for babies |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 515064 No. 84 Chaoshan Road, Jinping District, Guangdong, Shantou Patentee after: GUANGDONG JIN XIANG FOOD CO., LTD. Address before: 515064 No. 84 Chaoshan Road, Jinping District, Guangdong, Shantou Patentee before: Jinxiang Food Co., Ltd., Shantou City |