CN103360500A - Preparation method of high-purity sweet rice starch - Google Patents
Preparation method of high-purity sweet rice starch Download PDFInfo
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- CN103360500A CN103360500A CN2013103203287A CN201310320328A CN103360500A CN 103360500 A CN103360500 A CN 103360500A CN 2013103203287 A CN2013103203287 A CN 2013103203287A CN 201310320328 A CN201310320328 A CN 201310320328A CN 103360500 A CN103360500 A CN 103360500A
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Abstract
A preparation method of high-purity sweet rice starch relates to the food processing technology. The preparation method comprising following steps: adding mountain water with a weight 10 to 20 times of that of shelled sweet rice to the shelled sweet rice, keeping the water temperature at a range of 30 to 40 DEG C, soaking for 3 to 6 hours, taking out the sweet rice to drain water, putting the sweet rice in a dryer to dry until the water content of the sweet rice is around 12%, pulverizing the dried sweet rice into powder, then sieving with a 200 mesh sieve, obtaining the sweet rice flour to be used, putting the sweet rice flour in freezing equipment, freezing for 4 to 5 hours at the temperature of minus 10 DEG C, obtaining sweet rice freeze-dried flour to be used, putting the sweet rice freeze-dried flour in to a dryer, baking for 40 seconds at the temperature of 120 DEG C, the sickness of the sweet rice freeze-dried flour is 1 to 2 cm, putting the sweet rice freeze-dried flour in a baking pan, taking out the baked sweet rice flour to be used, soaking and settling the baked sweet rice flour in mountain water, with the water level just over the sweet rice flour, settling for 12 to 24 hours, removing the upper clear liquid and obtaining the wet sweet rice starch. The preparation method of high-purity sweet rice starch has the advantages of simple method and convenient operation. The prepared starch is high in purity, has clear color and a fine taste and the inner nutrition materials can be well preserved.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of high purity glutinous rice starch preparation method.
Background technology
Glutinous rice starch is one of starch of particle minimum in the known cereal starch, and it has special function; Glutinous rice starch is comprised of starch, starch paste have retrogradation weak, stick with paste the advantages such as viscosity and freeze-thaw stability are good, it is respond well to be used as the food thickening stabilizer, has the advantage that other ative starch is difficult to replace; In addition, glutinous rice starch can also further be processed into the modified starches such as pre-gelatinized starch, esterification starch, etherification starch, and it has wide market outlook, especially, after being applied to the industry such as food, weaving, the added value of glutinous rice can be greatly improved, good economic and social benefit will be produced;
Glutinous rice albumen is a kind of quality plant albumen, Amino acid profile is more complete in the glutinous rice albumen, biological value is 77, the position not only ranks first place in various grains, and can compare favourably with fish, shrimp and beef, what is more important, glutinous rice albumen has hypoallergenic, can be used for dispensed food for baby.
But until at present, the production technique of glutinous rice albumen and glutinous rice starch is still very backward, traces it to its cause, and its problem that mainly exists has that technique is coarse, troublesome poeration, extraction yield is low, waste is large, environmental pollution is serious, cost is high, efficient is low etc.In order to solve the problem of above-mentioned existence, people are seeking a kind of desirable technical solution that more is tending towards always.
Summary of the invention
It is a kind of effectively simple that technical problem to be solved by this invention is to provide, the high purity glutinous rice starch preparation method of convenient operation.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of high purity glutinous rice starch preparation method 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 content about 12%, approximately need 30-40 minute time; Adopt mountain spring water to soak the partial pigment that to slough the glutinous rice surface, so that glutinous rice is pure whiter;
2) then the glutinous rice grinds after will drying crosses 200 mesh sieves, and it is stand-by to obtain sticky rice flour;
3) sticky rice flour is placed in the refrigerating apparatus, under-10 ℃ temperature freezing 4～5 hours, it was stand-by to obtain the glutinous rice lyophilized powder;
4) the glutinous rice lyophilized powder is put into dryer, baking is 40 seconds under 120 ℃ of temperature, and the thickness of glutinous rice lyophilized powder is placed in the drip pan at 1-2cm, and the sticky rice flour that takes out after toasting is stand-by;
5) sticky rice flour after will toasting is put into mountain spring water and is soaked precipitation, and the water surface covers sticky rice flour fully and get final product, precipitates 12-24 hour, the glutinous rice starch that the taking-up supernatant liquor can obtain wetting.
The invention has the beneficial effects as follows: it is simple that the present invention has method, easy to operate, and the purity of starch of preparation is high, and color and luster is clean, eats very fine and smoothly, and inner nutritive substance can access good preservation.
Embodiment
For technique 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 high purity glutinous rice starch preparation method 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 content about 12%, approximately need 30-40 minute time; Adopt mountain spring water to soak the partial pigment that to slough the glutinous rice surface, so that glutinous rice is pure whiter;
2) then the glutinous rice grinds after will drying crosses 200 mesh sieves, and it is stand-by to obtain sticky rice flour;
3) sticky rice flour is placed in the refrigerating apparatus, under-10 ℃ temperature freezing 4～5 hours, it was stand-by to obtain the glutinous rice lyophilized powder;
4) the glutinous rice lyophilized powder is put into dryer, baking is 40 seconds under 120 ℃ of temperature, and the thickness of glutinous rice lyophilized powder is placed in the drip pan at 1-2cm, and the sticky rice flour that takes out after toasting is stand-by;
5) sticky rice flour after will toasting is put into mountain spring water and is soaked precipitation, and the water surface covers sticky rice flour fully and get final product, precipitates 12-24 hour, the glutinous rice starch that the taking-up supernatant liquor can obtain wetting.
More than show and described ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification sheets 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. high purity glutinous rice starch preparation method is characterized in that: comprise the following methods step,
A. the glutinous rice after will shelling adds mountain spring water 10-20 doubly to be measured, 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 content 12%;
B. then the glutinous rice grinds after will drying crosses 200 mesh sieves, and it is stand-by to obtain sticky rice flour;
C. sticky rice flour is placed in the refrigerating apparatus, under-10 ℃ temperature freezing 4～5 hours, it was stand-by to obtain the glutinous rice lyophilized powder;
D. the glutinous rice lyophilized powder is put into dryer, baking is 40 seconds under 120 ℃ of temperature, and the thickness of glutinous rice lyophilized powder is placed in the drip pan at 1-2cm, and the sticky rice flour that takes out after toasting is stand-by;
E. the sticky rice flour after will toasting is put into mountain spring water and is soaked precipitation, and the water surface covers sticky rice flour fully and gets final product, and precipitates 12-24 hour, takes out the glutinous rice starch that supernatant liquor can obtain wetting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103203287A CN103360500A (en) | 2013-07-26 | 2013-07-26 | Preparation method of high-purity sweet rice starch |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103203287A CN103360500A (en) | 2013-07-26 | 2013-07-26 | Preparation method of high-purity sweet rice starch |
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| CN103360500A true CN103360500A (en) | 2013-10-23 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773189A (en) * | 2010-01-18 | 2010-07-14 | 河南黄国粮业有限公司 | Process for producing glutinous rice starch and glutinous rice protein with glutinous rice flour |
| CN101948547A (en) * | 2010-09-28 | 2011-01-19 | 扬州裕源食品有限公司 | Preparation method of arrowhead starch |
| CN101967199A (en) * | 2010-02-03 | 2011-02-09 | 内蒙古奈伦农业科技股份有限公司 | Composite modified starch, preparation method and application thereof |
-
2013
- 2013-07-26 CN CN2013103203287A patent/CN103360500A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773189A (en) * | 2010-01-18 | 2010-07-14 | 河南黄国粮业有限公司 | Process for producing glutinous rice starch and glutinous rice protein with glutinous rice flour |
| CN101967199A (en) * | 2010-02-03 | 2011-02-09 | 内蒙古奈伦农业科技股份有限公司 | Composite modified starch, preparation method and application thereof |
| CN101948547A (en) * | 2010-09-28 | 2011-01-19 | 扬州裕源食品有限公司 | Preparation method of arrowhead starch |
Non-Patent Citations (2)
| Title |
|---|
| 慕鸿雁等: "高纯度糯米淀粉的分离工艺研究", 《食品研究与开发》 * |
| 高群玉等: "糯米及其淀粉性质的研究—糯米粉和糯米淀粉糊性质的比较", 《郑州粮食学院学报》 * |
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Application publication date: 20131023 |