CN101028013A - Quality improver for processing rice flour - Google Patents

Abstract

A quality improver used in preparing the noodles from rice flour for regulating the ratio of straight-chain starch to branch-chain starch and increasing the adhesion of starch is proportionally prepared from food-class sodium tripolyphosphate, sodium polyacrylate, and monogylceride.

Description

A kind of ground rice adds the quality improver that uses man-hour

Technical field

The present invention relates to foods processing technique, relate to a kind of quality improver that uses when utilizing rice to be processed into rice made products specifically.

Technical background

Paddy is one of China's staple food crop, in the plantation history in existing more than 6000 year of China.Rice is to comprise the East Asia of China, the staple food crop of South Asia region.Rice is that Chinese people democracy will eat one of flour and rice, about 1.0%, the trace element 1.4% of about 0.2%, the fat of about 1.8%, the cellulose of about 4%, the dextrin of about 8.6%, the sugar of starch-containing about 76%, protein in the rice, Hu Luosu are about 0.13%, moisture content about 11% is in various cereal crops, the rice opaque is the thinnest, cellulosic is minimum, therefore digests and assimilates than being easier to.China's rice area accounts for the cereal crops gross area more than 1/4, and rice yield is about total output of grain 1/2, and the paddy annual production reaches about several hundred million tons, and the rice resource is very abundant, must pay attention to the deep processing to rice.

Dried ground rice, dried bean noodles, the rice noodles of having another name called of ground rice are a kind of cheapness rice made products easily, and its origin is traced back to the Yuan Dynasty at least.It is to be raw material with the rice, passes through a kind of circular section of washing series of processes such as rice, immersion, defibrination, dehydration, steaming powder, press strip, drying and making, the rice made products of long linear, be called in Shanghai " rice and flour ", and Japan is called " rice-flour noodles ".Its look such as white jade, easily boil, flexible, eating method has poach, do to fry, fried etc.Through effort and the development of centuries, ground rice is done and is all being improved a lot aspect form and the kind now.As the Rice noodle in Guangdong, the powder in Hunan, the crossing-over bridge rice noodles in Yunnan all are the famous ground rice in the whole nation.We can say that ground rice is dried now has been a kind of popular food, particularly in summer, the unhappy scorching time, do not think ordinary food and drink, be able to eat one bowl of bean jelly, light tasty and refreshing, the refrigerant spleen of secreting, chest breadth gas is refreshing, and is satisfied incomparable.It is liked by broad masses with soft tasty and refreshing, nutritious, instant, in China and south east asia with American-European bigger production and marketing market arranged all.

The ground rice of producing is done and is adopted traditional wet processing production, rice is after defibrination, squeezing filter are done, be processed into ground rice through multiple working procedure and do, because of its rehydration time is lacked, easily tasty, mouthfeel becomes the old and young traditional food of all liking well, finds a good sale in areas such as Hong Kong, Southeast Asia, America and Europe.But this process also exist starch loss more, easily stick with paste soup, not anti-ly boil, strip-breaking rate height, bite deviation, problems such as yield rate is on the low side, substandard products are on the high side, unstable product quality.

Summary of the invention

Purpose of the present invention be exactly to overcome that ground rice after the processing is easily stuck with paste soup, not anti-ly boiled, strip-breaking rate height, bite deviation, etc. problem, invent out a kind of quality improver.It can slow water-soluble formation utmost point thickness transparency liquid, its viscosity is because the ionic phenomenon of the interior many anionic groups of molecule increases strand, apparent viscosity increases and the formation high-viscous solution, it can be in harmonious proportion amylose and amylopectin ratios in the raw material rice, the starch gelatinization gel is strengthened, thereby strengthened the cohesive force of starch in the ground rice, improve dried bean noodles processing yield rate, improve the ductility of rice made products, shorten rice made products and reach the time that best water contains state.Improve the water holding capacity and the rehydration of rice made products.Make that the rice flour produts surface is more smooth, unbroken noodles, more anti-bubble and anti-ly boil, mouthfeel is smooth.

For realizing that the technical scheme that purpose of the present invention adopts is: adopting sodium phosphate trimer, Sodium Polyacrylate, the monoglyceride of food-grade, is that standard is prepared (weight ratio, unit is a kilogram) by following prescription with 100 kilograms of dried rices:

Sodium phosphate trimer 0.15～0.40

Sodium Polyacrylate 0.10～0.40

Monoglyceride 0.2～0.40

During use, the rice through weighing after process impurity elimination and the cleaning, soaks rice and also dewaters with defibrination, adds quality improver again.

The present invention selectes three factors (sodium phosphate trimer amount, Sodium Polyacrylate amount, monoglyceride amount), four levels, is that standard is carried out orthogonal experiments and seen the following form with dried rice 100 weight portions.

The orthogonal test factor level

	Factor
				Sodium phosphate trimer (%)	Sodium Polyacrylate (%)	Monoglyceride (%)
	Level	(A)	(B)				(C)
1				0.10	0.10	0.1
	2	0.15	0.12				0.2
3				0.20	0.14	0.3
	4	0.25	0.16				0.4

The Orthogonal experiment results table

The experiment number	Factor			Experimental result
									A	B	C	Yield rate	The flour rate	Strip-breaking rate	Tell the slurry amount	Sensory evaluation
	1	1	1	1	78	3.5	8.6	4.4									86
2 3									1 1	2 3	2 3	79 81	3.2 2.9	8.2 7.6	4.2 3.9	88 89
	4	1	4	4	81	2.7	7.2	3.7									90
5									2	1	2	82	3.3	7.3	4.2	87
	6	2	2	1	83	3.1	7.5	4.0									89
7									2	3	4	84	2.8	6.8	3.7	90
	8	2	4	3	84	2.6	6.5	3.4									91
9									3	1	3	82	2.6	7.7	3.8	88
	10	3	2	4	83	2.4	6.1	3.5									90
11									3	3	1	85	2.3	6.0	3.4	91
	12	3	4	2	86	2.1	5.2	3.0									92
13									4	1	4	83	3.1	7.5	4.0	88
	14	4	2	3	85	2.3	6.6	3.6									91
15									4	3	2	86	2.2	6.1	3.1	91
	16	4	4	1	85	2.3	6.2	3.2									90

Adopt quality improver of the present invention and traditional quality improver that do not add to produce ground rice and do and relatively see the following form:

Prescription	Yield rate	The flour rate	Strip-breaking rate	Tell the slurry amount	Sensory evaluation
						The present invention	87	2.1	5.1	2.9	92
Traditional	71	4.7	11.8	5.5	83

The specific embodiment

Embodiment 1

1, impurity elimination and wash rice

The raw material rice is transported to the workshop for 301 kilograms, is removed foreign material such as sandstone, dust, rice husk, metal by winnowing machine, picks the rice of band blackhead.Rice after selecting washes 3 times and further removes silt and other foreign material in tank.

2, soak rice and defibrination dehydration

The rice of washing is poured into and is soaked the rice bucket, uses the clear water submergence, and at room temperature, bubble 30～40min changes water once, soaks 30～40rain again, makes its moisture even in absorbed inside.With electric millstone mill or fiberizer, the rice after soaking is worn into Rice ﹠ peanut milk.The Rice ﹠ peanut milk flour bag of packing into, the tying pressurizing and dehydrating.About 35%～40% to water content, the hand rubbing powder ball can loose opening, and promptly gets the ground rice stock.

3, add quality improver

Add quality improver in the ground rice stock, wherein sodium phosphate trimer is 0.45 kilogram, 1.2 kilograms of Sodium Polyacrylates, and 0.6 kilogram of monoglyceride, artificial or machinery rubs up evenly.

4, just steam and crowded face

The ground rice stock is added steam stir (or rub the ground rice stock with the hands the pine back and steam), make its slaking to 7 maturation, be squeezed into bean vermicelli with extruding strings device with food steamer.

5, poach and drying forming

The bean vermicelli of extruding is boiled, drain after putting into bosh cooling, bean vermicelli is divided into tuftlet, every bundle is spread out on drip pan (or shining curtain), and two is folding downwards, and integer becomes pane.Divide variable-temperature drying at last, the finished product water content is about 13.5%.

Claims (1)

1, a kind of ground rice adds the quality improver that uses man-hour, it is characterized in that adopting sodium phosphate trimer, Sodium Polyacrylate, the monoglyceride of food-grade, is that standard is prepared (weight ratio, unit is a kilogram) by following prescription with 100 kilograms of dried rices:

Sodium phosphate trimer 0.15～0.40

Sodium Polyacrylate 0.10～0.40

Monoglyceride 0.2～0.40.