CN103416681B - Method utilizing rice to produce macaroni - Google Patents
Method utilizing rice to produce macaroni Download PDFInfo
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- CN103416681B CN103416681B CN201310378766.9A CN201310378766A CN103416681B CN 103416681 B CN103416681 B CN 103416681B CN 201310378766 A CN201310378766 A CN 201310378766A CN 103416681 B CN103416681 B CN 103416681B
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Abstract
The invention relates to a method for improving the quality of macaroni made of rice. The method includes the steps of rice raw material preprocessing, smashing, rice protein powder preprocessing, mixing, silk extruding, aging processing, drying and airing. According to the method, the content of rice protein in products is increased, the rice protein is processed under the high-temperature alkaline condition, the added rice protein can well interact with starch and protein in raw material rice to form a network structure with certain strength, and therefore the processing characteristics and the quality of products are greatly improved in the process of producing the macaroni made of rice. The macaroni made of rice is of a hollow columnar structure, the two ends of the columnar structure are sealed, the surface of the macaroni made of rice is smooth, transparent and glossy or amber, when the macaroni is cooked, soup is clear and does not become pasted, the dissolving starch rate is reduced below 4% from 7.5%-8%, the surface of the macaroni is kept smooth, the macaroni is hard and elastic in taste, and the quality of the macaroni almost reaches or is higher than the related quality of macaroni made of wheat.
Description
[technical field]
The invention belongs to rice made products processing technique field.More specifically, the present invention relates to a kind of method of using rice production macaroni.
[background technology]
Macaroni also claims macaroni, a kind of noodles by extrusion modling, it is the fast food in the fashionable world in recent years, because of its very high intensity, good boils and mouthfeel characteristic, the amber tempting outward appearance of smooth oolemma and good twice-cooked stir-frying characteristic and extremely the people of the world's welcome, there is production in many countries of five continents in the world, wherein famous with gondola macaroni, output is maximum, best in quality, the U.S., France, Spain, the output of the country such as Germany and Argentina is also very large. and the development of the nearly macaroni during the last ten years of Japan of Northeast Asia is also very fast.
Different according to raw material, macaroni has tradition and non-traditional dividing, tradition macaroni is that to take the semolina that durham wheat grinds be that raw material is produced, non-traditional macaroni divides again two kinds, a kind of is to take that the semolina of common wheat grinding system or flour (or collocation part durham wheat semolina) is raw material production, another kind is is raw material with cereal except wheat and beans powder, this food is mainly produced in some countries of outside Europe, it is conducive to make full use of local resources, from world market, non-traditional macaroni has occupied certain ratio.
Durham wheat is more precious crop since ancient times always, is only suitable in relatively more nice and cool dry area plantation in summer.The durham wheat resource of China seldom, only has fragmentary plantation on Xinjiang, Yunnan and other places, and total cultivated area accounts for below 2/10000ths of the wheat cultivation gross area, if will take durham wheat, as main material, to produce in a large number macaroni unrealistic.Simultaneously production and the scientific research of durum wheat quite lags behind, and quality is general mostly, and price is also higher than 30% left and right of international market valency.Due to special geographical conditions and climatic characteristic, south China and Southeast Asia one, with regional wheat resource relative shortage, cause the production of wheat macaroni processed in unfavorable situation.
South China and Southeast Asia one are with regional rice resource relatively abundant, and this has just caused the rice made products situation very popular in southern area.The south China people develop and eat the with a long history of rice made products, and major product comprises rice-noodles and rice-flour noodle etc., and along with scientific and technological progress and the demand in market, this regional ground rice has reached perfect commercial production level.Current, how more effectively, utilize more widely the rice resource problem that Cheng Liao producer is had in mind, how utilizing rice processing macaroni is exactly one of them, therefore some the rice noodles factories in these areas all to attempt with rice be raw material production metric system macaroni, its product also progressively reaches a certain scale and market.
But because rice and wheat (particularly durham wheat) are in composition and qualitative difference, even if adopt identical production technology, its processing characteristics and product quality and wheat macaroni processed still has larger difference: as when the extruding strings device discharging, wheat macaroni processed is with High Rotation Speed blade machinery, to cut into the tubular structure of hollow, but because the intensity of rice made products is poor, during above-mentioned blade cuts, often there is the phenomenon of the sticky glutinous blade of rice made products, and very difficult excision forming, the two ends of tubular structure conventionally can be flat bent closed, not only outward appearance does not add, and can affect follow-up aging, steam powder, the heat transfer efficiency of the technique such as dry, product appearance, except the closure of two ends, more lost the amber tempting outward appearance of the smooth oolemma of wheat macaroni processed, often there is crackle on surface, boil rear outward appearance coarse, turn white, in mouthfeel, without bite and coarse grain sense, greatly differ from each other with the mouthfeel of wheat macaroni processed, boil rear soup muddy, tell slurry rate higher, and resistant to cook not, after twice-cooked stir-frying, mouthfeel is poorer.
For example CN 1404754A discloses a kind of macaroni production technology, it take rice as raw material, through drawing sand immersion, pulverizing, homocline, squeezing silk shovel powder, steam aging, again, cooling, loose, oven dry, the step such as standing, selected, can also add as required the vegetable juice such as the vegetable powders such as tomato, garlic or spinach, tomato.In order to improve the above-mentioned shortcoming in the processing of metric system macaroni and quality, except further grope to be suitable for the technique of rice made products processing in processing technology, as the humid heat treatment of dough and raising bake out temperature etc., more research is paid close attention to and in product, is used additive.What in additive, have can have an effect with albumen and dough network structure more easily be formed, the starch that can suppress having absorbs water and product cooking loss is reduced, can be compound with amylose as single glycerine fatty acid and two glycerine fatty acids, it is soluble in water that when boiling, it can stop starch.Similarly additive has carragheen, alginates, natural plant gum, aliphatic acid, ascorbic acid and some salts.But security, cost control and homology etc. from the viewpoint of food, these successful Application aspect metric system macaroni quality-improving seldom, metric system macaroni wants further to expand the share on macaroni market, also need further to promote its quality, in order to solve the disadvantage of prior art, the inventor, through test of many times, has studied the present invention.
[summary of the invention]
[technical problem that will solve]
The object of this invention is to provide a kind of method of using rice production macaroni.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of method of using rice production macaroni.
The step of described macaroni production method is as follows:
A, rice raw material pretreatment
Remove the sex change grain of rice and impurity in early rice and late long-grained nonglutinous rice, according to early rice, with weight ratio 1:0.25～0.67 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice again, then water rinses, remove floating foreign material simultaneously, clean meter Ran Hou soaks 6～12h at ambient temperature in water, refilter separation, obtain soaking rice material;
B, pulverizing
The immersion rice material that steps A obtains carries out centrifugal dehydration, removes the free water on rice surface, then uses pulverizer to pulverize, and the rice grain pattern of pulverizing is crossed screening and collected the ground rice that granularity is less than 0.6mm;
C, rice protein powder pretreatment
First the water of 70～75 ℃ of serviceability temperatures is modulated into 18%～20% slip by weight by rice protein powder, secondly use 8%～12%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.3～7.5, at this temperature, keep 1.5～2h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water;
D, batch mixing
Allow rice meal and the pretreated rice protein powder of step C that step B obtains be uniformly mixed in batch mixer, in its mixed material, the amount of described rice protein powder is 1%～6% of rice meal and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 30%～32%;
E, wire squeeze
Allow mixed material that step D obtains pass through continuously extruding strings device under the condition of 90～98 ℃ of raw barrel temperatures and 55～65 ℃ of ripe barrel temperatures, obtain a kind of vermicelli from rice starch that contains rice protein;
F, burin-in process
The vermicelli from rice starch that allows step D obtain is put into airtight aging chamber, at 70～82 ℃ of temperature, carries out burin-in process 12h～24h for the first time; Then be placed in steamer, use low-pressure steam steaming boiling 5～8min at 102～105 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 72～82 ℃ of temperature, carries out burin-in process 4h～6h for the second time;
G, dry
The vermicelli from rice starch of step F burin-in process is delivered in the hothouse of drying machine and be dried processing, until the water content of described ground rice reaches by weight 10%～16%; Then dry vermicelli from rice starch is shifted on vibratory sieve, make it loose, obtain described macaroni;
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 1.5～2.0h, makes described macaroni naturally cool to room temperature, and makes moisture distribution even, then packaging seal.
A preferred embodiment of the invention, in steps A, described early rice and the weight ratio of late long-grained nonglutinous rice are 1:0.35～0.52.
According to another kind of preferred embodiment of the present invention, in steps A, described clean rice soaks 8～10h according to cleaning rice with the weight ratio 1: 0.8～1.2 of water in water.
According to another kind of preferred embodiment of the present invention, in step B, described immersion rice material carries out centrifugal dehydration 1～2min under rotating speed 2000～2500r/min.
According to another kind of preferred embodiment of the present invention, in step C, the rice protein content of described rice protein powder is in rice protein powder gross weight more than 80%.
According to another kind of preferred embodiment of the present invention, in step D, in described mixed material, the amount of described rice protein powder is 2%～4% of rice meal and rice protein powder gross weight.
According to another kind of preferred embodiment of the present invention, in step e, the raw barrel temperature of described extruding strings device is 93～96 ℃, and ripe barrel temperature is 58～62 ℃.
According to another kind of preferred embodiment of the present invention, in step F, burin-in process is burin-in process 14～20h at 75～80 ℃ of temperature for the first time; Burin-in process is burin-in process 4.5～5.5h at 75～80 ℃ of temperature for the second time.
According to another kind of preferred embodiment of the present invention, in step G, the dried water content of described burin-in process vermicelli from rice starch drying machine is by weight 12%～14%.
According to another kind of preferred embodiment of the present invention, in step G, the hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form, and the temperature in described predrying district is that 60～65 ℃, relative humidity are 80%～85%; The temperature of described main dry section is that 75～80 ℃, relative humidity are 85%～90%; The described temperature that completes dry section is that 45～50 ℃, relative humidity are 70%～75%, and total drying time of three dryer section is 4～6h.
The present invention will be described in more detail below.
The present invention relates to a kind of method of using rice production macaroni.
The step of described macaroni production method is as follows:
A, rice raw material pretreatment
Remove the sex change grain of rice and impurity in early rice and late long-grained nonglutinous rice, according to early rice, with weight ratio 1:0.25～0.67 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice again, then water rinses, remove floating foreign material simultaneously, clean meter Ran Hou soaks 6～12h at ambient temperature in water, refilter separation, obtain soaking rice material.
Select rice and proportioning thereof (early, the ratio of late long-grained nonglutinous rice) to consider cost of material, macaroni manufacture craft complexity and products taste etc.The cost ratio long-grained nonglutinous rice in evening of early rice is cheap, and late long-grained nonglutinous rice amylose content is lower, and its viscosity is larger, and technique is made more difficult, moreover, and can make the disposable yield of product reduce.Evening, long-grained nonglutinous rice mouthfeel was better, but paste soup rate is higher.
Usually, early rice mixes according to weight ratio 1:0.25～0.67 with late long-grained nonglutinous rice, and preferably described early rice and the weight ratio of late long-grained nonglutinous rice are 1:0.35～0.52.
The long-grained nonglutinous rice that the present invention uses is product sold, for example Jiangxi peasants who dig gold meter Ye Group Co.,Ltd, Jiangxi Hui Yin meter industry Co., Ltd, Jiangxi sacred cow meter Ye Co., Ltd product sold in the market.
The present invention produces raw material that macaroni uses normally as the raw material long-grained nonglutinous rice of cracking rice etc. and so on, from food security and safeguard that the angle of follow-up machinery equipment considers, removes the sandstone, the metal impurities that in rice material, are mixed with and is absolutely necessary.
It is normally used sand removing machine in the art that the present invention removes the equipment that sandstone, metal impurities use, the sand removing machine that the present invention uses is product sold, for example Jiangsu shepherd group, Jining City Hong Kun Machinery Manufacturing Co., Ltd., Shixing County Bai Cheng grain and oil machinery Manufacturing Co., Ltd product sold in the market.
Outward appearance, mouthfeel and sanitary condition that chaff skin, dust and microorganisms etc. in rice raw material can affect product, generally used three grades of jet flow rice washing machine to clean meter Jin Hang.The rice-washing device that the present invention uses is product sold, for example Bo Sida of Quanzhou City food machinery Manufacturing Co., Ltd, cooking apparatus Co., Ltd of Zhejiang Xiang hawk central authorities, Nanchang City Hao Tian the grain and oil engineering service department product sold in the market.Particularly, in washing rice bucket, a meter Jin Hang who uses rice-washing device water jets to wash rice bucket to falling into rinses, and removes the floating foreign material such as foam, chaff skin that swim in the water surface, collects the rice of cleaning.
Described clean rice soaks 6-12h according to cleaning rice with the weight ratio 1: 0.8～1.2 of water in water.
The object of soaking is the absorption moisture that makes rice full and uniform, the one, make rice softening, and be convenient to improve crush efficiency, the 2nd, while avoiding dry powder to pulverize, local excess Temperature causes starch gelatinization, affects product quality.Suitable method is with hand, to pinch the grain of rice to see whether easily crumbed to judge soak time, according to the difference of environment temperature, generally need 6～12h, if lower than 6h, rice core hardness is large, crush efficiency is low, and can produce gelatinization, if surpass 12h, rice water suction is excessive, during pulverizing, material easily lumps, and also affects crush efficiency.Therefore, the described immersion of the water yield with 1:1 6～12h is suitable.Preferably according to cleaning rice, in water soak 8～10h at 1: 1 with the weight ratio of water.
B, pulverizing
The immersion rice material that steps A obtains carries out centrifugal dehydration, removes the free water on rice surface, then uses pulverizer to pulverize, and the rice grain pattern of pulverizing is crossed screening and collected the ground rice that granularity is less than 0.6mm.
The too much moisture in grain of rice surface can cause particle conglomeration when pulverizing, and affects crush efficiency, therefore will remove the free water on grain of rice surface.
According to the present invention, described immersion rice material is used centrifuge under rotating speed 2000～2500r/min, to carry out centrifugal dehydration 1～2min, can remove the excess moisture existing like this on grain of rice surface.The centrifuge that the present invention uses is product sold, for example Zhangjagang City's light equipment factory, Zhangjagang City innovation centrifuge Manufacturing Co., Ltd, Zhangjagang City Jun Yu centrifuge Manufacturing Co., Ltd product sold in the market.
Centrifugal rice is then pulverized.The object that rice is pulverized is to be convenient to follow-up batch mixing and wire squeeze operation is processed, otherwise can affect batch mixer slaking effect.Pulverize generally and is advisable to cross the sieve aperture of 0.6mm, particle too detailed rules and regulations affect crush efficiency, and increasing device is invested, and it is inhomogeneous that particle too greatly can batch mixing, and slaking is not thorough, and product has grit.The pulverizer that the present invention uses is product sold, for example Longchang Mechanical Mfg. Co., Ltd., Jiangyin, the new powder machinery equipment of Yixing City essence Co., Ltd, Shanghai Ke Tai disintegrating apparatus factory product sold in the market.
C, rice protein powder pretreatment
First the water of 70～75 ℃ of serviceability temperatures is modulated into 18%～20% slip by weight by rice protein powder, secondly use 8%～12%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.3～7.5, at this temperature, keep 1.5～2h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water.
It in rice protein, more than 80% is the glutelin that molecular weight is larger, therefore its dissolubility is poor, for make its be easier to rice raw material in starch and albumen generation crosslinked action, the present invention uses rice protein powder slip, makes the rice protein generation water absorption and swelling in described slip under high-temperature alkaline condition.Described pulp density is by weight 18%～20%, if lower than 18%, albumen water absorption is too large, during batch mixing, easily lumps, if higher than 20%, under alkali condition, viscosity is too large, is not easy to moisture, ash content and excessive alkali lye drop and goes out.The soaking temperature of described rice protein powder is 70～75 ℃, if lower than 70 ℃, albumen water absorption and swelling time lengthening, if higher than 75 ℃, under alkali condition, bad side reaction can occur; The pH value of described slip is 7.3～7.5, if its pH value lower than 7.3, the abundant water absorption and swelling of albumen, if its pH value higher than 7.5, viscosity of sludge is excessive.Soak time at 70～75 ℃ of temperature is 1.5～2h, if the not enough 1.5h of soak time, the abundant water absorption and swelling of albumen, if soak time surpasses 2h, swelling effect is also without obvious improve.Therefore, under the condition of 70～75 ℃ of pulp densities 18%～20%, temperature and pH value 7.3～7.5, to be incubated 1.5～2h be suitable to described rice protein.
The rice protein that the present invention uses is product sold in the market, for example Jiangxi peasants who dig gold bio tech ltd, Yunnan Yongji Biological Technology Co., Ltd., Puer, Belgian hot Remy industrial group product sold.
D, batch mixing
Allow rice meal and the pretreated rice protein powder of step C that step B obtains be uniformly mixed in batch mixer, in its mixed material, the amount of described rice protein powder is 1%～6% of rice meal and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 30%～32%.
The present invention is by improving the quality of the approach improvement metric system macaroni of the protein content in product.Protein content in wheat is about 13%～14%, durham wheat is higher by 1%～4% than common wheat, why wheat macaroni processed has above-mentioned plurality of advantages, and its albumen is cross-linked with each other and forms the network structure with some strength in macaroni is the one of the main reasons that forms macaroni " muscle ".Yet, rice, southern long-grained nonglutinous rice particularly, its protein content only has an appointment 6% conventionally, its albumen is not enough to form such " muscle " in macaroni, can only lean on starch gelatinization to form gel and moulding, and rice starch is granularity minimum in all starch, therefore loose like this protein structure more can not effectively " be caught " starch.As can be seen here, one of approach of improvement metric system macaroni is the protein content improving wherein, and consider from the angle of nutritive value and homology, the rice protein extracting from rice is more suitable than soybean protein, wheat gluten etc., its starch and albumen more easily and in raw material is cross-linked with each other, and the addition of desirable proteins is also lower than the albumen of other kinds.Up to this point, yet there are no the relevant report that improves metric system macaroni quality by adding rice protein powder.
In its mixed material, the addition of described rice protein is 1%～6%, if rice protein addition is lower than 1%, be not enough to form the network structure of sufficient intensity, if rice protein addition is higher than 6%, product hardness is too large, and therefore the addition of described albumen is 2%～4%, suitable.
Preferably, in described mixed material, the amount of described rice protein powder is 2%～4% of rice meal and rice protein powder gross weight.
Moisture content of material after batch mixing is 30%～32% in the present invention, if lower than 30%, expanded while causing wire squeeze, even extruding strings device blocks, if higher than 32%, curing temperature is inadequate during wire squeeze, causes product slaking completely, therefore, the moisture content of material after described batch mixing is 30%～32%, suitable.
After described rice meal mixes with pretreatment rice protein powder, toward wherein adding water, make the water content of its mixed material reach by weight 30%～32%, if its mixed material water content lower than 30%, expanded while causing wire squeeze, even extruding strings device blocks; If its mixed material water content is higher than 32%, curing temperature is inadequate during wire squeeze, causes product slaking completely, and therefore, the moisture content of material after described batch mixing is 30%～32%, suitable.
The batch mixer that the present invention uses is product sold, for example Wan Kai of Zhangjagang City Machinery Co., Ltd., Zhangjagang City Hu Yue Machinery Co., Ltd., Zhangjagang City Hong Ji Machinery Co., Ltd. product sold in the market.
E, wire squeeze
Allow mixed material that step D obtains pass through continuously extruding strings device under the condition of 90～98 ℃ of raw barrel temperatures and 55～65 ℃ of ripe barrel temperatures, obtain a kind of vermicelli from rice starch that contains rice protein.
In the present invention, described mixed material is realized starch gelatinization through extruding strings device, forms gel, makes loose raw ground rice have certain viscoplasticity and draftability, thereby under the effect of various moulds, can be processed into difform product.
In the present invention, described extruding strings device is comprised of raw material cylinder and two unit of grog cylinder, and the effect of raw material cylinder is that described mixed material is squeezed into high temperature gelatinization thing (approximately 80 ℃ of temperature), and the temperature general control of raw material cylinder is at 90～98 ℃.If the temperature of raw material cylinder is lower than 90 ℃, starch gelatinization completely; If the temperature temperature of raw material cylinder higher than 98 ℃, can cause cylinder pressure excessive.The effect of grog cylinder is that described high temperature gelatinization thing is squeezed into vermicelli from rice starch, and the temperature of grog cylinder is controlled at 55～65 ℃ conventionally.If the temperature of grog cylinder is lower than 55 ℃, ground rice temperature declines too fast, and viscosity increases, and can stop up barrel; If the temperature of grog cylinder is higher than 65 ℃, rice paste is too soft, is difficult for extrusion modling, and therefore, the raw barrel temperature of described extruding strings device is at 90～98 ℃, and ripe barrel temperature is suitable at 55～65 ℃.
Preferably, the raw barrel temperature of described extruding strings device is 93～96 ℃, and ripe barrel temperature is 58～62 ℃.
The extruding strings device that the present invention uses is product sold, for example Shandong Province's Qufu City Tian Yang Machinery Manufacturing Co., Ltd., Guangzhou great achievement Food Machinery Co., Ltd., Wenzhou Wu Feng grain machinery factory product sold in the market.
F, burin-in process
The vermicelli from rice starch that allows step D obtain is put into airtight aging chamber, at 70～82 ℃ of temperature, carries out burin-in process 12h～24h for the first time; Then be placed in steamer, use low-pressure steam steaming boiling 5～8min at 102～105 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 72～82 ℃ of temperature, carries out burin-in process 4h～6h for the second time.
In the present invention, the gel structure of extruding vermicelli from rice starch from extruding strings device is unstable, and viscosity is larger, and elasticity is not enough, intensity is poor, and easily sticky glutinous and distortion, therefore need to carry out burin-in process, so that its gel structure is stable, thereby reach reduction viscosity, improve the object of elasticity and intensity.
In the present invention, burin-in process comprises for the first time burin-in process, steams powder and process and three operations of burin-in process for the second time.
Burin-in process is to allow described vermicelli from rice starch at 70～82 ℃ of temperature, carry out burin-in process for the first time in airtight aging chamber for the first time.Burin-in process temperature is lower than 70 ℃ for the first time, and aging speed is slower, if burin-in process temperature is higher than 82 ℃ for the first time, described vermicelli from rice starch is at high temperature difficult for aging.The ageing time of described vermicelli from rice starch the impact of aging temperature, also depends on the character of material self except being subject to, amylose content for example, and the vermicelli from rice starch ratio that amylose content is high is easier to aging.In the present invention, ageing treatment time is generally 12h～24h for the first time.
In the present invention, the equipment that burin-in process is used is that normally used equipment in the art is (specifically referring to the few roc of document Pan, Deng Danwen.The making of the high-grade straight rice-flour noodles in Jiangxi, < < food science and technology > > the 1st phase in 2002), for example can pass into an airtight aging chamber for steam, in aging chamber, logical steam is to control aging temperature.
The vermicelli from rice starch of burin-in process also needs to carry out sufficient slaking for the first time, to further improve the crosslinked action of vermicelli from rice starch surface starch, thereby more reduces the paste soup rate of finished product.The vermicelli from rice starch of burin-in process is just sent in steamer after loose a little for the first time, uses low-pressure steam steaming boiling 5～8min at 102～105 ℃ of powder temperature.If steam powder temperature lower than 102 ℃, steam powder overlong time; If steam powder temperature higher than 105 ℃, equipment pouring is high.Similarly, if steam the powder processing time, be less than 5min, steam powder not thorough; If steam the powder processing time higher than 8min, material surface moisture is higher, is unfavorable for subsequent operation, and therefore described steaming powder temperature is 102～105 ℃, and steaming the powder time is that 5～8min is suitable.
The steamer that the present invention uses is product sold, for example Dongguan City Chen Hui ball food machinery Manufacturing Co., Ltd, Wuhan City, Hubei Province Hua technology Co., Ltd, Jianyang City, Fujian Province Fu Lin Food Co., Ltd product sold in the market.
The gel structure of processing vermicelli from rice starch through steaming powder is not also highly stable, therefore need to carry out burin-in process for the second time.Burin-in process mode is with burin-in process mode is identical for the first time for the second time, and just burin-in process temperature is 72～82 ℃, for the second time ageing treatment time 4～6h.
Preferably, burin-in process is burin-in process 14～20h at 75～80 ℃ of temperature for the first time; Burin-in process is burin-in process 4.5～5.5h at 75～80 ℃ of temperature for the second time.
G, dry
The vermicelli from rice starch of step F burin-in process is delivered in the hothouse of drying machine and be dried processing, until the water content of described ground rice reaches by weight 10%～16%; Then dry vermicelli from rice starch is shifted on vibratory sieve, make it loose, obtain described macaroni.
In the present invention, the hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form.
The temperature in described predrying district is that 60～65 ℃, relative humidity are 80%～85%.In predrying district, if its temperature lower than 60 ℃, pre-heat effect is not obvious, during dry end, moisture is too high; If its temperature is higher than 65 ℃, dry too fast, to cause material surface caking or surface to have crackle, be unfavorable for that internal moisture is to external diffusion.In predrying district, if its humidity lower than 80%, the too fast macaroni surface crust that causes of rate of drying, affects internal moisture to external diffusion; If its humidity higher than 85%, is unfavorable for that the moisture of described vermicelli from rice starch is to external diffusion, cause the rear moisture of dry end too high.
The temperature of described main dry section is that 75～80 ℃, relative humidity are 85%～90%.At main dry section, if moisture exceeds standard after its temperature, lower than 75 ℃, is dried end; If its temperature higher than 80 ℃, can cause produced macaroni product to have crackle.At main dry section, if its humidity lower than 85%, rate of drying is too fast, affects material internal moisture diffusion; If its humidity is higher than 90%, the moisture of described vermicelli from rice starch can not be discharged, and causes the dry rear product moisture content overproof that finishes.
The described temperature that completes dry section is that 45～50 ℃, relative humidity are 70%～75%, completes dry section, if its temperature lower than 45 ℃, is unfavorable for residual moisture, continues dry discharge; If its temperature is higher than 50 ℃, the easy moisture absorption of described macaroni product, and product is softer.Complete dry section, if its humidity lower than 70%, described macaroni product leaves after dry section the easily moisture absorption, if its humidity higher than 75%, after dry end, the moisture of product exceeds standard.
Total drying time of three dryer section is 4～6h.The final water content of dry rice bean vermicelli is controlled at 12%～14%, suitable.
Because dry vermicelli from rice starch has certain temperature softer, more glutinous, therefore, need to use the normally used vibratory sieve of the art to vibrate dry rice bean vermicelli loose, so obtain described macaroni.
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 1.5～2.0h, makes described macaroni naturally cool to room temperature, and makes moisture distribution even, then packaging seal.
Metric system macaroni prepared by the present invention is the hollow columnar structures of remaining silent in two ends.
Macaroni of the present invention adopts conventional sensory evaluation method in the art to evaluate its color and luster, slickness, mouthfeel and elasticity, and the organoleptic properties of the macaroni that employing the inventive method is produced meets or exceeds the organoleptic properties of existing wheat macaroni processed substantially.
The macaroni that adopts the inventive method to produce has carried out protein content, moisture, has told slurry rate mensuration.
The protein content of described metric system macaroni is to adopt GB 5009.5-2010 method to measure.
The moisture of described metric system macaroni is to adopt GB 5009.5-2010 method to measure.
The slurry rate of telling of described metric system macaroni is to adopt DB/T222-1998 method to measure.
Method of the present invention has following feature:
I, compare with using plant or the animal protein in additive and other sources, adopt the resulting macaroni of the inventive method do not use additive may safety problem, rice protein is to extract from rice, raw material homology with metric system macaroni, product special flavour can not change, compare with the albumen in other sources, the rice protein adding be easier to metric system macaroni in albumen and starch interact, form and there is high-intensity network structure.And rice protein has very high nutritive value, its nutritive value, far above vegetable proteins such as corn, wheats, can match in excellence or beauty with high-quality animal proteins such as egg, milk, has greatly improved the problem of the trophic function deficiency of rice made products.
The dissolubility of II, rice protein self is poor; the rice protein of selling is on the market through high-temperature denatured product mostly; directly join in product; it is lower with the ability that macaroni raw material is combined; part albumen can enter in soup when boiling; this part albumen works hardly to the quality-improving of metric system macaroni, and even a part of protein body can cause offending sand type when edible.In the present invention, by the processing under high-temperature alkaline condition, make the abundant water absorption and swelling of rice protein, water retention property improves greatly, strengthens with albumen in raw material and the active force of starch, and while boiling, albumen does not run material, when edible without sand type.
[beneficial effect]
The invention has the beneficial effects as follows: the present invention considers from the angle of the homology of food security and raw material, by add the rice protein powder of processing through water absorption and swelling in raw material, to improve the quality of metric system macaroni, add after albumen powder, macaroni work in-process intensity prepared by the present invention improves, be convenient to blade cuts, the hollow columnar structures of remaining silent for two ends, smooth surface is transparent is amber (Maillard reaction colour generation), glossy, product flawless, while boiling, even if boil for a long time, soup keeps clearly thoroughly not sticking with paste soup, telling slurry rate is reduced to below 4% by 7.5%～8%, it is smooth that product surface keeps, mouthfeel is harder, flexible, substantially meet or exceed the relevant quality of wheat macaroni processed.
[specific embodiment]
By following embodiment, can understand better the present invention.
Embodiment 1: adopt the inventive method to prepare high protein metric system macaroni
The implementation step of this embodiment is as follows:
A, rice raw material pretreatment
Early rice and late long-grained nonglutinous rice that use is sold by Jiangxi peasants who dig gold meter Ye Group Co.,Ltd.Remove the sex change grain of rice in early rice and late long-grained nonglutinous rice, the sand removing machine that re-uses Jiangsu shepherd group sale is removed sandstone, metal impurities, according to early rice, with the weight ratio 1:0.25 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice, its weight 200kg(protein content 6.4%, moisture 13.6%), then use the rice-washing device water of being sold by Quanzhou City Bo Sida food machinery Manufacturing Co., Ltd to rinse, remove floating foreign material, clean meter Ran Hou in water soaks 6h according to cleaning rice with the weight ratio of water at ambient temperature at 1: 1, refilter separation, obtain soaking rice material,
B, pulverizing
The immersion rice material that steps A obtains is used the centrifuge of being sold by Zhangjagang City light equipment factory to carry out centrifugal dehydration 2min with 2000r/min, remove the free water on rice surface, then use the pulverizer of being sold by Longchang Mechanical Mfg. Co., Ltd., Jiangyin to pulverize, the rice grain pattern of pulverizing is crossed screening and is collected the ground rice that granularity is less than 0.6mm;
C, rice protein powder pretreatment
First the water of 70 ℃ of serviceability temperatures is modulated into 18% slip by weight by the rice protein powder of being sold by peasants who dig gold bio tech ltd, Jiangxi, next uses the 10%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.3, at this temperature, keep 1.5h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water;
D, batch mixing
The batch mixer that use is sold by Zhangjagang City Wan Kai Machinery Co., Ltd., the rice meal that step B is obtained and the pretreated rice protein powder of step C are uniformly mixed, in its mixed material, the amount of described rice protein powder is 2% of rice meal and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 30%;
E, wire squeeze
The extruding strings device that use is sold by Shandong Province Qufu City Tian Yang Machinery Manufacturing Co., Ltd., allows mixed material that step D obtains pass through continuously extruding strings device under the condition of 93 ℃ of raw barrel temperatures and 58 ℃ of ripe barrel temperatures, obtains a kind of vermicelli from rice starch that contains rice protein;
F, burin-in process
The vermicelli from rice starch that allows step D obtain is put into airtight aging chamber, at 75 ℃ of temperature, carries out burin-in process 14h for the first time; Then be placed in the steamer of being sold by Dongguan City Chen Hui ball food machinery Manufacturing Co., Ltd, use low-pressure steam steaming boiling 8min at 102 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 75 ℃ of temperature, carries out burin-in process 6h for the second time;
G, dry
The vermicelli from rice starch of step F burin-in process is delivered in the hothouse of drying machine and be dried processing, until the water content of described ground rice reaches by weight 12%; The hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form, and the temperature in described predrying district is that 60 ℃, relative humidity are 80%; The temperature of described main dry section is that 75 ℃, relative humidity are 85%; The described temperature that completes dry section is that 50 ℃, relative humidity are that total drying time of 75%, three dryer section is 6h.
Then dry ground rice is transferred on the vibratory sieve of being sold by Wuhan City Jin Dege sugar industry Co., Ltd, made it loose, obtain described macaroni;
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 2.0h, makes described macaroni naturally cool to room temperature, and makes moisture distribution even, then packaging seal.
The conventional sensory evaluation method that adopts this description to describe, prepares color and luster, slickness, mouthfeel and the elasticity of macaroni and evaluates to the present embodiment.
The protein content of described metric system macaroni is to adopt GB 5009.5-2010 method to measure.
The moisture of described metric system macaroni is to adopt GB 5009.5-2010 method to measure.
The slurry rate of telling of described metric system macaroni is to adopt DB/T222-1998 method to measure.
The present embodiment is prepared color and luster, slickness, mouthfeel and elasticity, protein content, the moisture of macaroni and is told the evaluation of slurry rate or measurement result is listed in table 1.
Use 200kg long-grained nonglutinous rice (protein content 6.4%, moisture 13.6%) and albumen powder 4kg(protein content 80.2%), prepare 180.5kg high protein metric system macaroni (protein content 7.8%, moisture 13.4%).
The slurry rate of telling that this embodiment prepares macaroni is 3.9%.
Embodiment 2: adopt the inventive method to prepare high protein metric system macaroni
The implementation step of this embodiment is as follows:
A, rice raw material pretreatment
Early rice and late long-grained nonglutinous rice that use is sold by Jiangxi Hui Yin meter industry Co., Ltd.Remove the sex change grain of rice in early rice and late long-grained nonglutinous rice, the sand removing machine that re-uses the sale of Jining City Hong Kun Machinery Manufacturing Co., Ltd. is removed sandstone, metal impurities, according to early rice, with the weight ratio 1:0.67 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice, its weight 300kg(protein content 6.0%, moisture 13.3%), then use the rice-washing device water of being sold by cooking apparatus Co., Ltd of Zhejiang Xiang hawk central authorities to rinse, remove floating foreign material, clean meter Ran Hou in water soaks 12h according to cleaning rice with the weight ratio of water at ambient temperature at 1: 0.8, refilter separation, obtain soaking rice material,
B, pulverizing
The immersion rice material that steps A obtains is used the centrifuge of being sold by Zhangjagang City innovation centrifuge Manufacturing Co., Ltd to carry out centrifugal dehydration 1min with 2500r/min, remove the free water on rice surface, then use the pulverizer of being sold by the new powder machinery equipment of Yixing City essence Co., Ltd to pulverize, the rice grain pattern of pulverizing is crossed screening and is collected the ground rice that granularity is less than 0.6mm;
C, rice protein powder pretreatment
First the rice protein powder that Shui Jiang Yunnan Yongji Biological Technology Co., Ltd., Puer of 75 ℃ of serviceability temperatures sells is modulated into 20% slip by weight, next uses the 10%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.5, at this temperature, keep 2.0h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water;
D, batch mixing
The batch mixer that use is sold by Zhangjagang City Hu Yue Machinery Co., Ltd., the rice meal that step B is obtained and the pretreated rice protein powder of step C are uniformly mixed, in its mixed material, the amount of described rice protein powder is 4% of rice meal and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 32%;
E, wire squeeze
The extruding strings device that use is sold by Guangzhou great achievement Food Machinery Co., Ltd., allows mixed material that step D obtains pass through continuously extruding strings device under the condition of 96 ℃ of raw barrel temperatures and 62 ℃ of ripe barrel temperatures, obtains a kind of vermicelli from rice starch that contains rice protein;
F, burin-in process
The vermicelli from rice starch that allows step D obtain is put into airtight aging chamber, at 80 ℃ of temperature, carries out burin-in process 12h for the first time; Then be placed in the steamer of being sold by Wuhan City, Hubei Province Hua technology Co., Ltd, use low-pressure steam steaming boiling 5min at 105 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 80 ℃ of temperature, carries out burin-in process 4h for the second time;
G, dry
The vermicelli from rice starch of step F burin-in process is delivered in the hothouse of drying machine and be dried processing, until the water content of described ground rice reaches by weight 14%; The hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form, and the temperature in described predrying district is that 65 ℃, relative humidity are 85%; The temperature of described main dry section is that 80 ℃, relative humidity are 90%; The described temperature that completes dry section is that 45 ℃, relative humidity are that total drying time of 70%, three dryer section is 4h.
Then dry ground rice is transferred on the vibratory sieve of being sold by Wuhan City Jin Dege sugar industry Co., Ltd, made it loose, obtain described macaroni;
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 2.0h, makes described macaroni naturally cool to room temperature, and makes moisture distribution even, then packaging seal.
Adopt the method identical with embodiment 1, prepared by the present embodiment to color and luster, the slickness of macaroni, mouthfeel and elasticity, protein content, moisture and tell slurry rate and carried out evaluating or measured, the results are shown in Table 1 for it.
Use 200kg long-grained nonglutinous rice (protein content 6.4%, moisture 13.6%) and albumen powder 4kg(protein content 80.2%), prepare 180.5kg high protein metric system macaroni (protein content 7.8%, moisture 13.4%).
The slurry rate of telling that this embodiment prepares macaroni is 3.0%.
Embodiment 3: adopt the inventive method to prepare high protein metric system macaroni
The implementation step of this embodiment is as follows:
A, rice raw material pretreatment
Early rice and late long-grained nonglutinous rice that use is sold by Jiangxi sacred cow meter Ye Co., Ltd.Remove the sex change grain of rice in early rice and late long-grained nonglutinous rice, the sand removing machine that re-uses the sale of Shixing County Bai Cheng grain and oil machinery Manufacturing Co., Ltd is removed sandstone, metal impurities, according to early rice, with the weight ratio 1:0.5 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice, its weight 300kg(protein content 5.8%, moisture 13.0%), then use the rice-washing device water of being sold by Nanchang City Hao Tian the grain and oil engineering service department to rinse, remove floating foreign material, clean meter Ran Hou in water soaks 8h according to cleaning rice with the weight ratio of water at ambient temperature at 1: 1.2, refilter separation, obtain soaking rice material,
B, pulverizing
The immersion rice material that steps A obtains is used the centrifuge of being sold by Zhangjagang City Jun Yu centrifuge Manufacturing Co., Ltd to carry out centrifugal dehydration 1min with 2400r/min, remove the free water on rice surface, then use the pulverizer of being sold by Shanghai Ke Tai disintegrating apparatus factory to pulverize, the rice grain pattern of pulverizing is crossed screening and is collected the ground rice that granularity is less than 0.6mm;
C, rice protein powder pretreatment
First the rice protein powder that the water of 72 ℃ of serviceability temperatures is sold Belgian Remy industrial group is modulated into 20% slip by weight, next uses the 10%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.5, at this temperature, keep 1.8h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water;
D, batch mixing
The batch mixer that use is sold by Zhangjagang City Hong Ji Machinery Co., Ltd., the rice meal that step B is obtained and the pretreated rice protein powder of step C are uniformly mixed, in its mixed material, the amount of described rice protein powder is 4% of rice meal and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 32%;
E, wire squeeze
The extruding strings device that use is sold by Wenzhou Wu Feng grain machinery factory, allows mixed material that step D obtains pass through continuously extruding strings device under the condition of 90 ℃ of raw barrel temperatures and 65 ℃ of ripe barrel temperatures, obtains a kind of vermicelli from rice starch that contains rice protein;
F, burin-in process
The vermicelli from rice starch that allows step D obtain is put into airtight aging chamber, carries out burin-in process 24h for the first time under temperature 70 C; Then be placed in the steamer of being sold by Jianyang City, Fujian Province Fu Lin Food Co., Ltd, use low-pressure steam steaming boiling 5min at 105 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 72 ℃ of temperature, carries out burin-in process 5.5h for the second time;
G, dry
The vermicelli from rice starch of step F burin-in process is delivered in the hothouse of drying machine and be dried processing, until the water content of described ground rice reaches by weight 16%; The hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form, and the temperature in described predrying district is that 60 ℃, relative humidity are 85%; The temperature of described main dry section is that 75 ℃, relative humidity are 85%; The described temperature that completes dry section is that 50 ℃, relative humidity are that total drying time of 75%, three dryer section is 6h.
Then dry ground rice is transferred on the vibratory sieve of being sold by Wuhan City Jin Dege sugar industry Co., Ltd, made it loose, obtain described macaroni;
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 1.5h, makes described macaroni naturally cool to room temperature, and makes moisture distribution even, then packaging seal.
Adopt the method identical with embodiment 1, prepared by the present embodiment to color and luster, the slickness of macaroni, mouthfeel and elasticity, protein content, moisture and tell slurry rate and carried out evaluating or measured, the results are shown in Table 1 for it.
Use 300kg long-grained nonglutinous rice (protein content 5.8%, moisture 13.0%) and albumen powder 12kg(protein content 79.5%), prepare 276.1kg high protein metric system macaroni (protein content 8.5%, moisture 13.6%).
The slurry rate of telling that this embodiment prepares macaroni is 3.3%.
Embodiment 4: adopt the inventive method to prepare high protein metric system macaroni
The implementation step of this embodiment is as follows:
A, rice raw material pretreatment
Early rice and late long-grained nonglutinous rice that use is sold by Jiangxi peasants who dig gold meter Ye Group Co.,Ltd.Remove the sex change grain of rice in early rice and late long-grained nonglutinous rice, the sand removing machine that re-uses the sale of Jining City Hong Kun Machinery Manufacturing Co., Ltd. is removed sandstone, metal impurities, according to early rice, with the weight ratio 1:0.35 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice, its weight 300kg(protein content 5.8%, moisture 13.0%), then use the rice-washing device water of being sold by Quanzhou City Bo Sida food machinery Manufacturing Co., Ltd to rinse, remove floating foreign material, clean meter Ran Hou in water soaks 10h according to cleaning rice with the weight ratio of water at ambient temperature at 1: 1, refilter separation, obtain soaking rice material,
B, pulverizing
The immersion rice material that steps A obtains is used the centrifuge of being sold by Zhangjagang City innovation centrifuge Manufacturing Co., Ltd to carry out centrifugal dehydration 1.5min with 2200r/min, remove the free water on rice surface, then use the pulverizer of being sold by Shanghai Ke Tai disintegrating apparatus factory to pulverize, the rice grain pattern of pulverizing is crossed screening and is collected the ground rice that granularity is less than 0.6mm;
C, rice protein powder pretreatment
First the rice protein powder that the water of 74 ℃ of serviceability temperatures is sold peasants who dig gold bio tech ltd, Jiangxi is modulated into 18% slip by weight, next uses the 10%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.4, at this temperature, keep 1.8h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water;
D, batch mixing
The batch mixer that use is sold by Zhangjagang City Wan Kai Machinery Co., Ltd., the rice meal that step B is obtained and the pretreated rice protein powder of step C are uniformly mixed, in its mixed material, the amount of described rice protein powder is 3% of rice meal and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 31%;
E, wire squeeze
The extruding strings device that use is sold by Shandong Province Qufu City Tian Yang Machinery Manufacturing Co., Ltd., allows mixed material that step D obtains pass through continuously extruding strings device under the condition of 98 ℃ of raw barrel temperatures and 55 ℃ of ripe barrel temperatures, obtains a kind of vermicelli from rice starch that contains rice protein;
F, burin-in process
The vermicelli from rice starch that allows step D obtain is put into airtight aging chamber, at 82 ℃ of temperature, carries out burin-in process 20h for the first time; Then be placed in the steamer of being sold by Jianyang City, Fujian Province Fu Lin Food Co., Ltd, use low-pressure steam steaming boiling 7min at 103 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 82 ℃ of temperature, carries out burin-in process 4.5h for the second time;
G, dry
The vermicelli from rice starch of step F burin-in process is delivered in the hothouse of drying machine and be dried processing, until the water content of described ground rice reaches by weight 10%; The hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form, and the temperature in described predrying district is that 63 ℃, relative humidity are 82%; The temperature of described main dry section is that 77 ℃, relative humidity are 86%; The described temperature that completes dry section is that 50 ℃, relative humidity are that total drying time of 75%, three dryer section is 5h.
Then dry ground rice is transferred on the vibratory sieve of being sold by Wuhan City Jin Dege sugar industry Co., Ltd, made it loose, obtain described macaroni;
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 1.8h, makes described macaroni naturally cool to room temperature, and makes moisture distribution even, then packaging seal.
Adopt the method identical with embodiment 1, prepared by the present embodiment to color and luster, the slickness of macaroni, mouthfeel and elasticity, protein content, moisture and tell slurry rate and carried out evaluating or measured, the results are shown in Table 1 for it.
Use 300kg long-grained nonglutinous rice (protein content 5.8%, moisture 13.0%) and albumen powder 9kg(protein content 79.5%), prepare 276.1kg high protein metric system macaroni (protein content 7.8%, moisture 13.6%).
The slurry rate of telling that this embodiment prepares macaroni is 3.7%.
Comparative example 1: prepare metric system macaroni
According to the mode identical with embodiment 1, carry out, just do not use rice protein raw material.Use 200kg long-grained nonglutinous rice (protein content 6.4%, moisture 13.6%), prepare 175.1kg metric system macaroni (protein content 6.4%, moisture 13.4%).
The slurry rate of telling that this comparative example prepares macaroni is 7.5%.
This comparative example prepare macaroni outward appearance, protein content, tell slurry rate and mouthfeel, protein content, moisture and tell slurry rate measurement result and list in table 1.
Comparative example 2: prepare metric system macaroni
According to the mode identical with embodiment 3, carry out, just do not use rice protein raw material.Use 300kg long-grained nonglutinous rice (protein content 5.8%, moisture 13.0%) to prepare 262.4kg metric system macaroni (protein content 5.6%, moisture 13.6%).
The slurry rate of telling that this comparative example prepares macaroni is 7.8%.
This comparative example prepare macaroni outward appearance, protein content, tell slurry rate and mouthfeel, protein content, moisture and tell slurry rate measurement result and list in table 1.
The results are shown in Table 1 for embodiment 1-4 and comparative example 1-2.
Table 1: the result of embodiment 1-4 and comparative example 1-2
Result by table 1 can be found out, the result of implementation of embodiment 1-4 is compared with comparative example 1-2, add after rice protein, the albumen adding can interact with the albumen that contains in rice material and starch, form more firm network structure, make product in process engineering, there is higher intensity, be convenient to cutter cutting, and keep good hollow Pipe bundle structure, along with the above effect of raising of rice protein addition is more obvious, and the aggravation of the Maillard reaction between albumen and starch, make product progressively present smooth surface glossy, even produce similar to wheat macaroni processed amber, embodiment 1-4 compares with comparative example 1-2, soup while boiling is limpid transparent, product boiling fastness improves, telling slurry rate has reduced more than 50%, mouthfeel progressively improves, chews strength and improves with the raising of protein content, these results absolutely prove, compare with the method for prior art, in metric system macaroni, add appropriate rice protein, can greatly improve the relevant quality of metric system macaroni, product from processing characteristics, outward appearance, boiling property, tell the relevant quality that the aspects such as slurry rate, mouthfeel all meet or exceed wheat macaroni processed.
Claims (8)
1. use a method for rice production macaroni, it is characterized in that the step of the method is as follows:
A, rice raw material pretreatment
Remove the sex change grain of rice and impurity in early rice and late long-grained nonglutinous rice, according to early rice, with weight ratio 1:0.25～0.67 of late long-grained nonglutinous rice, described early rice is mixed with late long-grained nonglutinous rice again, then water rinses, remove floating foreign material simultaneously, clean meter Ran Hou soaks 6～12h at ambient temperature in water, refilter separation, obtain soaking rice material;
B, pulverizing
The immersion rice material that steps A obtains carries out centrifugal dehydration, removes the free water on rice surface, then uses pulverizer to pulverize, and the rice grain pattern of pulverizing is crossed screening and collected the ground rice that granularity is less than 0.6mm;
C, rice protein powder pretreatment
First the water of 70～75 ℃ of serviceability temperatures is modulated into 18%～20% slip by weight by rice protein powder, and the rice protein content of described rice protein powder is in rice protein powder gross weight more than 80%; Secondly use 8%～12%NaOH aqueous solution by weight that the pH value of described slip is adjusted to 7.3～7.5, at this temperature, keep 1.5～2h, make the abundant water absorption and swelling of described rice protein powder, when to be used, drain away the water;
D, batch mixing
Allow ground rice and the pretreated rice protein powder of step C that step B obtains be uniformly mixed in batch mixer, in its mixed material, the amount of described rice protein powder is 1%～6% of described ground rice and rice protein powder gross weight; Then, in described mixed material, add water, make water content in described mixed material reach by weight 30%～32%;
E, wire squeeze
Allow mixed material that step D obtains pass through continuously extruding strings device under the condition of 93～96 ℃ of raw barrel temperatures and 58～62 ℃ of ripe barrel temperatures, obtain a kind of vermicelli from rice starch that contains rice protein;
F, burin-in process
Allow the vermicelli from rice starch that step e obtains put into airtight aging chamber, at 70～82 ℃ of temperature, carry out burin-in process 12h～24h for the first time; Then be placed in steamer, use low-pressure steam steaming boiling 5～8min at 102～105 ℃ of powder temperature; The vermicelli from rice starch of boiling is put on the powder platform that dries in the air cooling, then at 72～82 ℃ of temperature, carries out burin-in process 4h～6h for the second time;
G, dry
The vermicelli from rice starch of step F burin-in process is delivered to and in hothouse, is dried processing, until the water content of described vermicelli from rice starch reaches by weight 10%～16%; Then dry vermicelli from rice starch is shifted on vibratory sieve, make it loose, obtain described macaroni;
H, hang
The loose macaroni that step G is obtained is transferred on the powder platform that dries in the air and is hung 1.5～2h, makes described macaroni naturally cooling, and makes moisture distribution even, then packaging seal.
2. preparation method according to claim 1, is characterized in that in steps A, and described early rice and the weight ratio of late long-grained nonglutinous rice are 1:0.35～0.52.
3. preparation method according to claim 1, is characterized in that in steps A, and the described rice of cleaning soaks 8～10h according to cleaning rice with the weight ratio 1: 0.8～1.2 of water in water.
4. preparation method according to claim 1, is characterized in that in step B, and described immersion rice material carries out centrifugal dehydration 1～2min under rotating speed 2000～2500r/min.
5. preparation method according to claim 1, is characterized in that in step D, and in described mixed material, the amount of described rice protein powder is 2%～4% of ground rice and rice protein powder gross weight.
6. preparation method according to claim 1, is characterized in that in step F, and burin-in process is burin-in process 14～20h at 75～80 ℃ of temperature for the first time; Burin-in process is burin-in process 4.5～5.5h at 75～80 ℃ of temperature for the second time.
7. preparation method according to claim 1, is characterized in that in step G, and the dried water content of described burin-in process vermicelli from rice starch drying machine is by weight 12%～14%.
8. preparation method according to claim 7, it is characterized in that in step G, the hothouse of described drying machine is by predrying district, main dry section and complete three dryer section of dry section and form, and the temperature in described predrying district is that 60～65 ℃, relative humidity are 80%～85%; The temperature of described main dry section is that 75～80 ℃, relative humidity are 85%～90%; The described temperature that completes dry section is that 45～50 ℃, relative humidity are 70%～75%, and total drying time of three dryer section is 4～6h.
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| CN104068348B (en) * | 2014-06-24 | 2017-03-15 | 南城金秋立体开发园 | A kind of method that use sprouted unpolished rice prepares macaroni |
| CN104722355B (en) * | 2015-03-23 | 2017-06-06 | 长沙市雪皇粮油有限公司 | Water mill ground rice system of processing and process |
| CN105767890A (en) * | 2016-03-15 | 2016-07-20 | 西藏自治区农牧科学院农业研究所 | Highland barley macaroni and preparation method thereof |
| CN108013353B (en) * | 2017-12-29 | 2021-09-17 | 无锡新禾创工食品科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN110393258A (en) * | 2019-07-03 | 2019-11-01 | 无锡群硕谷唐生物科技有限公司 | Preparation method of fresh-keeping rice noodles |
| CN112674267A (en) * | 2020-12-07 | 2021-04-20 | 无锡新禾创工食品科技有限公司 | Preparation method of freshly squeezed rice noodles |
| CN112704185A (en) * | 2021-01-20 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Instant rice noodles convenient to eat and preparation method thereof |
| CN115568550A (en) * | 2022-11-03 | 2023-01-06 | 哈尔滨商业大学 | Method for preparing soybean protein isolate-whey protein isolate-extruded rice flour |
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