CN102754775A - Method for preparing rice flour - Google Patents
Method for preparing rice flour Download PDFInfo
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- CN102754775A CN102754775A CN2012102807251A CN201210280725A CN102754775A CN 102754775 A CN102754775 A CN 102754775A CN 2012102807251 A CN2012102807251 A CN 2012102807251A CN 201210280725 A CN201210280725 A CN 201210280725A CN 102754775 A CN102754775 A CN 102754775A
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Abstract
The invention belongs to technologies for processing rice flour which is manufactured by pure rice and is free of any additives. A method for preparing the rice flour comprises the steps of smashing and sieving long-shaped rice, adjusting moisture content of raw materials in a stirrer, performing standing to enable water and the raw materials to be mixed evenly, using double screws to extrude the raw materials into shreds, and performing standing, ageing and hot-air drying to obtain rice-flour noodles. The method for preparing the rice flour is a new manufacture method and improves the application of a double-screw extruder in food processing.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of preparation method of ground rice.
Background technology
Ground rice is raw material with the rice, can be divided into according to moulding process and cut powder (slitting moulding) and press powder (extrusion modling) two kinds.Traditional ground rice is processed with rice immersion, defibrination, stand slurry, steams powder, is squeezed into piece, leaves standstill operations such as aging, crowded silk, multiple steaming, blanching, pack, sterilization, and technology is loaded down with trivial details, and water requirement is big, and nutriment is prone to run off in a large number in immersion, defibrination process.The rice one-step shaping that employing single-screw extrusion machines such as Deng Jing directly push after the immersion is made ground rice, farthest simplifies manufacturing procedure and reduces nutriment loss in the rice.Single-screw extrusion machine exists self-cleaning ability poor; Shortcoming to raw material moisture range accommodation difference; Compare with single-screw extrusion machine, twin (double) screw extruder have in the raw material heat distribution evenly, adaptability to raw material and the strong advantage of self-cleaning ability, be widely used in food industry.The invention provides one and use twin (double) screw extruder directly to push the method for making ground rice, shortcoming such as overcome that traditional ground rice processing water requirement is big, technology is loaded down with trivial details and the single-screw extrusion machine self-cleaning ability is not strong.
Summary of the invention
The invention provides one and use twin (double) screw extruder directly to push the method for making ground rice, shortcoming such as overcome that traditional ground rice processing water requirement is big, technology is loaded down with trivial details and the single-screw extrusion machine self-cleaning ability is not strong.
The present invention uses the twin (double) screw extruder extruding to make ground rice; Simplify rice immersion, defibrination, the stand of traditional ground rice processing and starched, steamed operations such as powder, multiple steaming, blanching; Avoid rice nutriment loss in immersion, defibrination process, reduce processing water consumption and energy savings.
The objective of the invention is to simplify traditional ground rice processing technology, energy-saving and water-saving, the new method that provides a kind of ground rice to prepare.For realizing above-mentioned purpose, the technical scheme that the present invention adopts is following: the preparation method of ground rice of the present invention, this method comprise the steps: that (1) is with the long-grained nonglutinous rice crushing screening; (2) regulate water content; (3) squeeze silk; (4) leave standstill aging; (5) heated-air drying.
In the said step (1), long-grained nonglutinous rice is pulverized the back and is crossed 60 mesh sieves.The purpose of sieving is to make the ground rice even structure of extruding making.
In the said step (2), in agitator, add water, regulating the raw material water content is 20% ~ 35%, and the back normal temperature lower seal that stirs leaves standstill 30 ~ 50min.The purpose that adds water be to make starch in extruder fully gelatinization with avoid expanded, leaving standstill purpose is to make the moisture uniformly penetrating to raw material inside.
In the said step (3), squeezing strand spare is screw feed, feeding frequency 100 ~ 300rpm, and raw material water content 20% ~ 35%, the twin-screw extrusion temperature is that 80 ~ 120 ℃, screw speed are 100 ~ 250rpm, twin (double) screw extruder front end nib specification is 8 * 0.5mm.Utilize the purpose of extrusion technique to be: in machine barrel, raw material to be heated, stirs, make the abundant gelatinization of starch, replaced water consumption power consumption procedure of processings such as defibrination in the traditional handicraft, stand slurry, steaming powder.
In the said step (4), leaving standstill aging condition is 30 ~ 40 ℃ of temperature, relative humidity 60% ~ 70%, ageing time 3 ~ 5h.
In the said step (5), the heated-air drying temperature is 30 ~ 40 ℃, time 1 ~ 2h.
The inventive method utilizes Twin-Screw Extrusion Technology to prepare ground rice, has overcome the high shortcoming of water consumption energy consumption in the procedure of processings such as rice defibrination in traditional ground rice process, stand slurry, steaming powder.Product does not add any additives in process.
The specific embodiment
Through embodiment the present invention is described further below.It should be understood that the described preparation method of the embodiment of the invention is only used for explaining the present invention, rather than limitation of the present invention, under design prerequisite of the present invention, preparation method's of the present invention simple modifications is all belonged to the present invention and require the scope protected.
Embodiment 1
Long-grained nonglutinous rice was pulverized 60 mesh sieves, and in agitator, adding water stirring and adjusting moisture is 20%, and the normal temperature lower seal leaves standstill 30min; Twin (double) screw extruder is provided with feeding frequency 100rpm, and extrusion temperature is that 80 ℃, screw speed are 100rpm, and selecting specification is the nib of 8 * 0.5mm; After extruding, ground rice is placed on 30 ℃ of temperature; Aging 3h is heated-air drying 1h under 30 ℃ of conditions in temperature under the condition of relative humidity 60%, obtains final products.
Embodiment 2
Long-grained nonglutinous rice was pulverized 60 mesh sieves, and in agitator, adding water stirring and adjusting moisture is 35%, and the normal temperature lower seal leaves standstill 50min; Twin (double) screw extruder is provided with feeding frequency 300rpm, and extrusion temperature is that 120 ℃, screw speed are 250rpm, and selecting specification is the nib of 8 * 0.5mm; After extruding, ground rice is placed on 40 ℃ of temperature; Aging 5h is heated-air drying 2h under 40 ℃ of conditions in temperature under the condition of relative humidity 70%, obtains final products.
Embodiment 3
Long-grained nonglutinous rice was pulverized 60 mesh sieves, and in agitator, adding water stirring and adjusting moisture is 30%, and the normal temperature lower seal leaves standstill 40min; Twin (double) screw extruder is provided with feeding frequency 200rpm, raw material water content 30%, and extrusion temperature is that 100 ℃, screw speed are 200rpm; Selecting specification is the nib of 8 * 0.5mm, is placed on 35 ℃ of temperature after ground rice is extruded, aging 4h under the condition of relative humidity 65%; In temperature is heated-air drying 1.5h under 35 ℃ of conditions, obtains final products.
Claims (6)
1. the preparation method of a ground rice is characterized in that this method comprises the steps: (1) long-grained nonglutinous rice crushing screening; (2) regulate water content; (3) squeeze silk; (4) leave standstill aging; (5) heated-air drying.
2. the preparation method of ground rice according to claim 1 is characterized in that: cross 60 mesh sieves after the long-grained nonglutinous rice in the said step (1) is pulverized.
3. the preparation method of ground rice according to claim 1 is characterized in that: in the said step (2), in agitator, add water, regulating water content is 20% ~ 35%, and the back normal temperature lower seal that stirs leaves standstill 30 ~ 50min.
4. the preparation method of ground rice according to claim 1; It is characterized in that: the crowded strand spare in the said step (3) is a screw feed; Feeding frequency 100 ~ 300rpm; Raw material water content 20% ~ 35%, twin-screw extrusion temperature are that 80 ~ 120 ℃, screw speed are 100 ~ 250rpm, and twin (double) screw extruder front end nib specification is 8 * 0.5mm.
5. the preparation method of ground rice according to claim 1, it is characterized in that: the aging condition that leaves standstill in the said step (4) is 30 ~ 40 ℃ of temperature, relative humidity 60% ~ 70%, ageing time 3 ~ 5h.
6. the preparation method of ground rice according to claim 1, it is characterized in that: the heated-air drying temperature in the said step (5) is 30 ~ 40 ℃, time 1 ~ 2h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102807251A CN102754775A (en) | 2012-08-09 | 2012-08-09 | Method for preparing rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102807251A CN102754775A (en) | 2012-08-09 | 2012-08-09 | Method for preparing rice flour |
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| Publication Number | Publication Date |
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| CN102754775A true CN102754775A (en) | 2012-10-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012102807251A Pending CN102754775A (en) | 2012-08-09 | 2012-08-09 | Method for preparing rice flour |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300279A (en) * | 2013-06-28 | 2013-09-18 | 山东农业大学 | Method for manufacturing vermicelli by utilizing dry method |
| CN103340347A (en) * | 2013-06-28 | 2013-10-09 | 山东农业大学 | Dry-process rice noodle production method |
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN106858344A (en) * | 2017-03-10 | 2017-06-20 | 济南佳农食品有限公司 | It is a kind of to wrap up in bean vermicelli and its production method for wrap up in painting outside food |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
| CN113080367A (en) * | 2021-04-12 | 2021-07-09 | 深圳市善粮汇有限公司 | Rice noodle production process based on northeast rice and millet |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN101214017A (en) * | 2007-12-29 | 2008-07-09 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN101692885A (en) * | 2009-09-29 | 2010-04-14 | 浙江晨云实业有限公司 | Instant millet noodle |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
-
2012
- 2012-08-09 CN CN2012102807251A patent/CN102754775A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN101214017A (en) * | 2007-12-29 | 2008-07-09 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN101692885A (en) * | 2009-09-29 | 2010-04-14 | 浙江晨云实业有限公司 | Instant millet noodle |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300279A (en) * | 2013-06-28 | 2013-09-18 | 山东农业大学 | Method for manufacturing vermicelli by utilizing dry method |
| CN103340347A (en) * | 2013-06-28 | 2013-10-09 | 山东农业大学 | Dry-process rice noodle production method |
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN106858344A (en) * | 2017-03-10 | 2017-06-20 | 济南佳农食品有限公司 | It is a kind of to wrap up in bean vermicelli and its production method for wrap up in painting outside food |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
| CN113080367A (en) * | 2021-04-12 | 2021-07-09 | 深圳市善粮汇有限公司 | Rice noodle production process based on northeast rice and millet |
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Application publication date: 20121031 |
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