CN101715917A - Product of rice grains formed by processing wheat flour and processing method thereof - Google Patents
Product of rice grains formed by processing wheat flour and processing method thereof Download PDFInfo
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- CN101715917A CN101715917A CN200910272907A CN200910272907A CN101715917A CN 101715917 A CN101715917 A CN 101715917A CN 200910272907 A CN200910272907 A CN 200910272907A CN 200910272907 A CN200910272907 A CN 200910272907A CN 101715917 A CN101715917 A CN 101715917A
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Abstract
The invention relates to a product of rice grains formed by processing wheat flour and a processing method thereof, in particular to a method for processing a product of wheat flour, belonging to the field of grain processing. The method comprises the following steps: adding water to mixed powder taking wheat flour as the main material and wheat gluten and corn starch as the auxiliary materials; blending and mechanically processing-forming the materials to obtain the product of rice grains, wherein the weight ratio of the mixed powder to the water is 100:15-30; the mixed powder comprises the following components by weight percentage: 60% to 90% of wheat flour, 5% to 35% of corn starch and 5% to 15% of wheat gluten; and the blended materials of the mixed powder and the water are processed by a twin-screw extruder in which the materials are subjected to three stages of preheating, extruding and curing to obtain the product of plump rice grains. The product of rice grains of the invention creatively provides the product family of wheat flour with the novel species of rice grains which are formed by processing wheat flour and have the advantages of bright surface, plump grain, rice-like appearance, flexible and smooth endoplasm, great convenience of stewing and cooking and good palatability.
Description
Technical field
Wheat flour machine-shaping grain of rice product of the present invention and processing method thereof belong to the grain processing field, are specifically related to the processing method of wheat flour goods.
Background technology
Flour is as one of staple food raw material of China, industry has the history in more than 3000 year, edible form is in the boiling mode, mainly contain steamed bun and noodles two big class Flour product, also has steamed stuffed bun in addition, dumpling, deep-fried twisted dough sticks, traditional wheat flour goods such as oil cake, development along with society, food has all over the world been broken the region restriction, the based food that cures in west also rises in China gradually, flour-made food is accepted by more consumers, but development along with society, accelerating of rhythm of life, convenience and agility become the direction of food development, and what run counter to it is, the manufacture craft of wheaten foods is relatively loaded down with trivial details, needs process and face, prolong pressure, proof, fermentation, moulding, links such as boiling.With the corresponding another kind of staple food raw material-rice of flour, it is simple relatively that its eating method just seems, is edible as long as add that certain proportion water boils.Though the eating method of food such as the vermicelli on the market, instant noodles is also fairly simple now, has a problem, promptly digestion time is long, and the placement certain hour has the paste face and gets phenomenon after perhaps boiling.
Both instant not also in the market, and through boil, anti-Flour product of putting.If flour can be made the form of rice, can when not changing consumer's eating habit, solve the instant of flour-made food.
Summary of the invention
The purpose of this invention is to provide a kind of wheat flour machine-shaping grain of rice product and processing method thereof, with the wheat flour is that major ingredient obtains any surface finish through processing, full grains, wheat flour grain of rice type product as the rice particle, for wheat flour goods family provides a kind of boiling convenient, the innovation kind that palatability is good
The objective of the invention is to be achieved through the following technical solutions:
A kind of wheat flour machine-shaping of the present invention grain of rice product, it is the mixed powder of forming with wheat flour major ingredient and Gluten, cornstarch auxiliary material, temper after the grain of rice product of machining moulding, the weight ratio of this mixed powder and water is 100: 15～30, and this mixed powder is filled a prescription as follows by weight percentage:
Wheat flour: 60～90%
Cornstarch: 5～35%
Gluten: 5～15%.
The processing method of wheat flour machine-shaping grain of rice product of the present invention, it is the mixed powder that wheat flour major ingredient and Gluten, cornstarch auxiliary material are formed, material after tempering, the processing of employing twin (double) screw extruder, control extruder screw rotating speed 110～140r/min, rate of feeding is at 3kg～4kg/min, and material three process segments by different temperatures successively in extrusion process: the phase I is 50～70 ℃ a material warm-up phase; Second stage is 100～120 ℃ a material compression stage, phase III 60～100 ℃ material maturation stage, and after material was finished maturation stage, satisfying extrusion modling was full grain of rice type product.
The concrete processing technology of wheat flour machine-shaping grain of rice product of the present invention is as follows:
The present invention creatively provides a kind of wheat flour machine-shaping grain of rice product, is wheat flour goods family boiling convenience, the innovation kind that palatability is good.
One, science of the present invention has been selected wheat flour major ingredient and Gluten, cornstarch auxiliary material and proportioning thereof, established the material formula basis for obtaining innovative product of the present invention: the present invention has added Gluten, cornstarch auxiliary material in the wheat flour major ingredient, Gluten also claims wheat active gluten, it is a kind of natural flour quality improver, can compensate the gluten quantity of different wheat flour major ingredients and the difference of quality, help moulding in extrusion process; The gelatinization reaction can take place in starch in extruder, gelatinization degree can directly influence the organoleptic quality of product, the gelatinization characteristic difference of different starch, amylopectin starch is main in the wheat flour, and amylose content is higher in the cornstarch, add cornstarch and can improve the gelatinization characteristic of product in extrusion process, therefore, the present invention adopts the wheat flour major ingredient, by adding Gluten, the mixed powder that the cornstarch auxiliary material is formed, optimized the gelatinization characteristic of the gluten quality and the starch of wheat flour, thus but comprehensive grade quality of improving the processing forming and the grain of rice product that have promoted wheat flour.
Two, the present invention is the master of science, on the accessory formula basis, selected scientific and reasonable process route, particularly selected the optimal adaptation temperature of different phase in the extrusion process, because the temperature of control extrusion process different phase is the key problem in technology of the full grain of rice type product of extruded granule of the present invention, it directly influences the gelatinization degree and the extrusion molding effect of product, and the invention solves this important technology key in the material extrusion process, determined the preference temperature of material different phase in extrusion process, three phases in extruding carries out temperature adjusting with heating or water-cooled mode, satisfy the particular requirement of extrusion process, thereby kept the stable of grain of rice type product quality and grade comprehensively.
The specific embodiment
How now further specify the present invention in conjunction with instantiation implements:
According to above-mentioned mixed powder prescription of the present invention, water addition ratio example, carry out materials allocating, implement grain of rice moulding extrusion process.
1, sieve: material extrusion modling process in extruder is a short time high temperature, high shear fusion gelatinization process, if the granularity of material is bigger, can directly influence mixture homogeneity, gelatinization and final products apparent of material, reduce the quality of product, the present invention crosses 80 mesh sieves with all main auxiliary materials.
2, mix: the main ingredient that will cross 80 mesh sieves takes by weighing in following ratio: wheat flour 60～90%, and cornstarch 5～35%, Gluten 5～15% is put into dough mixing machine after weighing up, and mixes 3～5min.
3 and face: according to the different formulations material, add 15～30% drinking water, in dough mixing machine, stir, material is fully mixed with water, make loose particles, the wet grain of flour uniformly, in order to extruding.
4, extruder grain moulding: material divides the three phases operation in extruder, at first be the phase I feeding, and rate of feeding is controlled at 3kg～4kg/min, should at first carry out preheating to material in the feeding procedure, and temperature is 50～70 ℃; The 2nd stage was extruding, adopted the twin-screw extruding, and the twin-screw rotating speed is controlled at 110～140r/min, and temperature is 100～120 ℃; The 3rd stage was slaking, and material is squeezed out the extruding grinding tool, and it is cut, and formed grain of rice shape material, and this phase temperature is 60～100 ℃.
Temperature for each stage, its influence factor is bigger, except that being subjected to property of raw material and recipe-imposed, also be subjected to the temperature of environment, the temperature of factor affecting such as humidity, particularly the last stage is a maturation stage, also be the stage of final products moisture control, its temperature range needs to finely tune according to concrete production environment.
5, drying: the wheat flour of the moulding processing grain of rice is carried out heated-air drying, with reference to wheat flour standard GB 1355 and vermicelli industry standard LS/T3212, material moisture is controlled at≤and 14.0%.
6, classification: after drying, material is carried out classification, remove the imperfect grain in the manufacture process, guarantee that products obtained therefrom grain type is complete, even.
7, magnetic separation: before packing material is carried out magnetic separation, guaranteeing does not have metal impurities in the product.
8, packing.
Embodiment 1:
It is as follows to take by weighing the main auxiliary material amount of crossing 80 mesh sieves respectively: wheat flour 70kg, cornstarch 20kg, Gluten 10kg, put it into and mix 3～5min in the dough mixing machine, add the 20kg drinking water then, in dough mixing machine, fully stir and face, material is fully mixed with water, make loose particles, the wet grain of uniform flour, send into extruder by the drawing-in device grain that will wet then, before material enters the extruding grinding tool material is carried out preheating, temperature is 50～70 ℃, compression stage, temperature are 100～120 ℃; Maturation stage, temperature are 60～100 ℃.Material passes through extruding, and after slaking section excision forming it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 2:
It is as follows to take by weighing the main auxiliary material amount of crossing 80 mesh sieves respectively: wheat flour 80kg, cornstarch 13kg, Gluten 7kg, put it into and mix 3～5min in the dough mixing machine, add the 26kg drinking water then, in dough mixing machine, fully stir and face, material is fully mixed with water, make loose particles, the wet grain of uniform flour, send into extruder by the drawing-in device grain that will wet then, before material enters the extruding grinding tool material is carried out preheating, temperature is 50～70 ℃, extruded segment, temperature are 100～120 ℃; Slaking section, temperature are 60～100 ℃.Material passes through extruding, and after slaking section excision forming it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 3:
It is as follows to take by weighing the main auxiliary material amount of crossing 80 mesh sieves respectively: wheat flour 85kg, cornstarch 10kg, Gluten 5kg, put it into and mix 3～5min in the dough mixing machine, add the 28kg drinking water then, in dough mixing machine, fully stir and face, material is fully mixed with water, make loose particles, the wet grain of uniform flour, send into extruder by the drawing-in device grain that will wet then, before material enters the extruding grinding tool material is carried out preheating, temperature is 50～70 ℃, extruded segment, temperature are 100～120 ℃; Slaking section, temperature are 60～100 ℃.Material passes through extruding, and after slaking section excision forming it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Claims (2)
1. wheat flour machine-shaping grain of rice product, it is the mixed powder of forming with wheat flour major ingredient and Gluten, cornstarch auxiliary material, temper after the grain of rice product of machining moulding, the weight ratio of this mixed powder and water is 100: 15～30, and this mixed powder is filled a prescription as follows by weight percentage:
Wheat flour: 60～90%
Cornstarch: 5～35%
Gluten: 5～15%.
2. the processing method of wheat flour machine-shaping grain of rice product according to claim 1, it is the mixed powder that wheat flour major ingredient and Gluten, cornstarch auxiliary material are formed, material after tempering, the processing of employing twin (double) screw extruder, control extruder screw rotating speed 110～140r/min, rate of feeding is at 3kg～4kg/min, and material three process segments by different temperatures successively in extrusion process: the phase I is 50～70 ℃ a material warm-up phase; Second stage is 100～120 ℃ a material compression stage, phase III 60～100 ℃ material maturation stage, and after material was finished maturation stage, satisfying extrusion modling was full grain of rice type product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102729072A CN101715917B (en) | 2009-11-24 | 2009-11-24 | Product of rice grains formed by processing wheat flour and processing method thereof |
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| CN2009102729072A CN101715917B (en) | 2009-11-24 | 2009-11-24 | Product of rice grains formed by processing wheat flour and processing method thereof |
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| CN101715917A true CN101715917A (en) | 2010-06-02 |
| CN101715917B CN101715917B (en) | 2012-07-18 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008040A (en) * | 2010-11-08 | 2011-04-13 | 张天娇 | Granular food grain comprehensive utilization method and production device |
| CN102652552A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice capable of reducing blood lipid |
| CN102652553A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice capable of maintaining beauty and keeping young |
| CN103005279A (en) * | 2012-12-27 | 2013-04-03 | 武汉市江声科技有限公司 | Convenient porridge composition with coarse cereal composite rice |
| CN103190690A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Processing technology of vegetable and coarse cereal formula rice |
| CN103222575A (en) * | 2012-07-21 | 2013-07-31 | 武汉市江声科技有限公司 | Kudzu root rice and processing method |
| CN103229932A (en) * | 2013-04-19 | 2013-08-07 | 重庆浩田食品有限公司 | Production process of collagen coarse cereal rice |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269418C (en) * | 2004-02-17 | 2006-08-16 | 江南大学 | Method for preparing instant rice |
| CN1294839C (en) * | 2004-08-11 | 2007-01-17 | 大连轻工业学院 | Functional instant millet gruel |
| CN101176522B (en) * | 2007-12-12 | 2011-01-26 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
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2009
- 2009-11-24 CN CN2009102729072A patent/CN101715917B/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008040A (en) * | 2010-11-08 | 2011-04-13 | 张天娇 | Granular food grain comprehensive utilization method and production device |
| CN102652552A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice capable of reducing blood lipid |
| CN102652553A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice capable of maintaining beauty and keeping young |
| CN103222575A (en) * | 2012-07-21 | 2013-07-31 | 武汉市江声科技有限公司 | Kudzu root rice and processing method |
| CN103005279A (en) * | 2012-12-27 | 2013-04-03 | 武汉市江声科技有限公司 | Convenient porridge composition with coarse cereal composite rice |
| CN103190690A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Processing technology of vegetable and coarse cereal formula rice |
| CN103229932A (en) * | 2013-04-19 | 2013-08-07 | 重庆浩田食品有限公司 | Production process of collagen coarse cereal rice |
| CN103190690B (en) * | 2013-04-19 | 2016-03-02 | 重庆浩田食品有限公司 | The processing technology of vegetables coarse cereal formula rice |
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| Publication number | Publication date |
|---|---|
| CN101715917B (en) | 2012-07-18 |
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