CN103355584A - Raw material compound method for sweet rice flour processing - Google Patents

Abstract

A raw material compound method for sweet rice flour process relates to the food processing technology. The method comprises following steps: adding mountain water with a weight 10 to 20 times of that of shelled sweet rice to the shell sweet rice, maintaining the water temperature in a range of 30 to 40 DEG C, soaking for 3 to 6 hours, taking out the sweet rice to drain water, drying in a dryer until the water content is around 12%, which takes about 30 to 40 minutes; pulverizing the dried sweet rice, sieving with a 200 mesh sieve, obtaining sweet rice flour to be used; adding cherokee rose-hip powder with a weight 30% of that of the sweet rice flour, kudzuvine root starch with a weight 20% of that of the sweet rice flour, and corn flour with a weight 5% of that of the sweet rice flour into the sweet rice flour, mixing evenly and sieving with a 200 mesh sieve and obtaining the flour material; putting the flour material into mountain water for soaking and settling, with the water level just over the flour material, settling for 12 to 24 hours, removing the upper clear liquid and obtaining the wet sweet rice flour to be used; paving the wet sweet rice flour under the sun for 1 to 2 days, then pulverizing the sweet rice flour into powder with a pulverizer, storing the powdered sweet rice flour in a cold house below the temperature of 5 DEG C for 10 to 12 hours, and finally drying to obtain the product. The raw material compound method for sweet rice flour processing has the advantages of simple method and convenient operation, the prepared sweet rice flour is rich in nutrition, fine in texture, and suitable for being used as raw material for food.

Description

A kind of glutinous rice flour preparation method that processes raw material

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of glutinous rice flour preparation method that processes raw material.

Background technology

Glutinous rice claims again glutinous rice, is a kind of rice.Glutinous rice contains protein 9%, fat 1% and carbohydrate etc. approximately.Glutinous rice starch mostly is amylopectin, and the many amyloses of Indica Rice Starch, so glutinous rice is more aging than being difficult under the soft sticking and low temperature of long-grained nonglutinous rice.The pyramid-shaped dumpling that China often eats just adopts glutinous rice to make, and is the food that a kind of common people often eat.

But the viscosity of glutinous rice is large, is not easy digestion, once can not eat more, eat many words and cause disease of digestive system, therefore need a kind of substitute of glutinous rice, can keep the original flavor quality of glutinous rice, merge again other nutrients, easily digestion can be owing to excessive amount causes disease.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of glutinous rice flour simple to operation preparation method that processes raw material.

Technical problem to be solved by this invention realizes by the following technical solutions:

A kind of glutinous rice flour preparation method that processes raw material comprises the following methods step,

1) glutinous rice after will shelling adds mountain spring water 10-20 and doubly measures, and water temperature remains on 30-40 ℃, soaks 3-6 hour, then pulls out to drain the water, put into dryer and dry, to moisture about 12%, approximately need 30-40 minute time;

2) then the glutinous rice grinds after will drying crosses 200 mesh sieves, and it is stand-by to obtain glutinous rice flour;

3) in glutinous rice flour, add the fruit of Cherokee rose powder account for glutinous rice flour weight 30%, 20% kudzuvine root starch and 5% corn flour, mix rear mistake 200 mesh sieves, obtain powder;

4) powder is put into mountain spring water and soaked precipitation, the water surface covers powder fully and gets final product, and precipitates 12-24 hour, and the glutinous rice flour that the taking-up supernatant obtains wetting is stand-by;

5) wet glutinous rice flour is placed under the sun airing 1-2 days, then breaks into powdery with pulverizer, be placed on again to preserve in the freezer below 5 ℃ and take out oven dry after 10-12 hour and get final product.

The invention has the beneficial effects as follows: it is simple that the present invention has method, easy to operate, and the glutinous rice flour of preparation is nutritious, and quality is fine and smooth, is fit to various raw-food materials.

The specific embodiment

For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

A kind of glutinous rice flour preparation method that processes raw material comprises the following methods step,

1) glutinous rice after will shelling adds mountain spring water 10-20 and doubly measures, and water temperature remains on 30-40 ℃, soaks 3-6 hour, then pulls out to drain the water, put into dryer and dry, to moisture about 12%, approximately need 30-40 minute time;

2) then the glutinous rice grinds after will drying crosses 200 mesh sieves, and it is stand-by to obtain glutinous rice flour;

3) in glutinous rice flour, add the fruit of Cherokee rose powder account for glutinous rice flour weight 30%, 20% kudzuvine root starch and 5% corn flour, mix rear mistake 200 mesh sieves, obtain powder;

4) powder is put into mountain spring water and soaked precipitation, the water surface covers powder fully and gets final product, and precipitates 12-24 hour, and the glutinous rice flour that the taking-up supernatant obtains wetting is stand-by;

5) wet glutinous rice flour is placed under the sun airing 1-2 days, then breaks into powdery with pulverizer, be placed on again to preserve in the freezer below 5 ℃ and take out oven dry after 10-12 hour and get final product.

More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (1)

1. glutinous rice flour preparation method that processes raw material is characterized in that: comprise the following methods step,

1) glutinous rice after will shelling adds mountain spring water 10-20 and doubly measures, and water temperature remains on 30-40 ℃, soaks 3-6 hour, then pulls out to drain the water, put into dryer and dry, to moisture about 12%, approximately need 30-40 minute time;

2) then the glutinous rice grinds after will drying crosses 200 mesh sieves, and it is stand-by to obtain glutinous rice flour;

3) in glutinous rice flour, add the fruit of Cherokee rose powder account for glutinous rice flour weight 30%, 20% kudzuvine root starch and 5% corn flour, mix rear mistake 200 mesh sieves, obtain powder;

4) powder is put into mountain spring water and soaked precipitation, the water surface covers powder fully and gets final product, and precipitates 12-24 hour, and the glutinous rice flour that the taking-up supernatant obtains wetting is stand-by;

5) wet glutinous rice flour is placed under the sun airing 1-2 days, then breaks into powdery with pulverizer, be placed on again to preserve in the freezer below 5 ℃ and take out oven dry after 10-12 hour and get final product.