CN103637052A - Manufacturing method of original nutrition fresh wet rice flour - Google Patents
Manufacturing method of original nutrition fresh wet rice flour Download PDFInfo
- Publication number
- CN103637052A CN103637052A CN201310568640.8A CN201310568640A CN103637052A CN 103637052 A CN103637052 A CN 103637052A CN 201310568640 A CN201310568640 A CN 201310568640A CN 103637052 A CN103637052 A CN 103637052A
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- China
- Prior art keywords
- rice
- water
- brown rice
- rice flour
- original nutrition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a manufacturing method of original nutrition fresh wet rice flour, which is characterized in that rice and brown rice are taken as raw materials, and the manufacturing method comprises the following steps: A)washing rice; B)immersing; C)grinding; D)filtering; E)steaming; F)aging; G)forming and H) post-treating. According to the invention, due to employed brown rice as the raw material, the wet rice flour having original nutrition preserves original nutrition component of the paddy, the original nutrition component of the paddy is reserved in the rice flour product, no other nutrients can be added, and no other component can be added.
Description
Technical field
The present invention relates to field of food, specifically the preparation method of the fresh wet rice flour noodles of former nutrition.
Background technology
The manufacturing process of fresh wet rice flour noodles be by rice through choosing rice, wash rice, soak, pulverize, filter, cook, aging, moulding, post processing and make.
But use rice polished rice to make fresh wet rice flour noodles, in the process processed of the stone roller at polished rice, removed the most polytrophic part in this rice of rice bran, thereby greatly reduced the nutritive value of ground rice.
In addition in present fresh wet rice flour noodles manufacture craft, in order to pursue unilateral clean, Se Bai and biceps (refer to soft and by toughness), fully wash rice, all will carry out washing for three times rice, until water is clear.A large amount of rice washing waters are apt to deteriorate smelly, contaminated environment.Also washed away rice top layer a lot of nutritional labelings soluble in water, also reduced from another point of view the nutritive value of ground rice simultaneously.
Soaking water also has similar problem to exist.The water-soluble rice top layer a lot of nutritional labelings soluble in water of having separated when soaking, not only cause the loss of ground rice nutritional labeling, and a large amount of water is also rotten smelly, contaminated environment.
Summary of the invention
The object of the invention is for overcoming the deficiencies in the prior art, and the preparation method of the fresh wet rice flour noodles of a kind of former nutrition is provided.The fresh wet rice flour noodles of former nutrition refers to the nutritional labeling that in paddy, contained originally itself and is not losing or few loss in the situation that, whole being retained in final products ground rice genuinely, preserved to greatest extent and only kept the prototroph composition of paddy, do not need to add any other nutriment, can suitably add the natural component that improves processing characteristics for easy to process yet.
The preparation method of the fresh wet rice flour noodles of former nutrition of the present invention, is: raw material sampling rice and brown rice; Step comprises: A, wash rice, and B, immersion, C, pulverizing, D, filtration, E, cook F, moulding, G, aging, H, post processing.
The brown rice of described brown rice for buying.Brown rice accounts for 10 ~ 60% of raw material total amount.
The brown rice of buying, wide material sources.Consider the actual conditions in processing, preservation and the transportation of brown rice, in order to ensure the health of product and clean, need to wash rice.While washing meter, only wash once, water consumption is 0.8 ~ 1.5 times of brown rice weight.Wash meter number of times few, water consumption is few, just washes away simply the dirty of brown rice surface, reduces as little as possible again the loss of paddy nutritional labeling.And because water consumption is minimum, can recycle, as for biogas or retting farm manure, environment is not produced and polluted.
In method of the present invention, immersion water consumption is 0.8 ~ 2 times of brown rice weight.And, stay and soak the rice that is used further to soak next production batch with the water of crossing, or for pulverizing.The water of press filtration gained also reclaims, and returns and reuse, for soaking the rice of next production batch, or for pulverizing.
The present invention is because raw material has adopted brown rice, the fresh wet rice flour noodles of former nutrition of gained has all been preserved the nutritional labeling that paddy itself contained originally, whole being retained in final products ground rice do not added any other nutriment genuinely, do not add any other composition yet.
In addition, immersion water consumption is few, soaks with the water of crossing and the water of press filtration gained and also reclaims, and return and reuse, and is used further to soak the rice of next production batch, or for pulverizing.The nutritional labeling being dissolved in the water so just can reenter in product, has realized that nutritional labeling is not lost or seldom loss.
The specific embodiment
Embodiment 1
1, raw material is 50% for rice, 50% brown rice for buying;
2, rice and brown rice one reinstate total meter Chong Liang 1 times of amount washing once rice;
3, with the water soaking of 1 times of amount of total meter Chong Liang, soak summer 1 hour, soak winter 3 hours; Soak with the water of crossing and leave the rice that is used further to soak next time;
4, pulverize pulping, slurries granularity 100 orders; The water of using during pulverizing is directly used the water after immersion; When water after immersion is inadequate, the water that also will add filter press to deviate from;
5, with filter press, dewater; Gained water retains;
6, Steam Heating cooks into rice paste;
7, screw extruder is squeezed into circular bean vermicelli;
8, hot water is aging;
9, post processing: cold water rubs scattered, draining, packing.
Embodiment 2
Raw material is 90% for rice, 10% brown rice for buying;
All the other steps and embodiment 1 are same.
Embodiment 3
Raw material is 70% for rice, 30% brown rice for buying;
All the other steps and embodiment 1 are same.
Claims (7)
1. the preparation method of the fresh wet rice flour noodles of former nutrition, is characterized in that: raw material sampling rice and brown rice; Step comprises: A, wash rice, and B, immersion, C, pulverizing, D, filtration, E, cook F, aging, G, moulding, H, post processing.
2. according to the method for claim 1, it is characterized in that: the brown rice of brown rice for buying.
3. according to the method for claim 1 or 2, it is characterized in that: brown rice accounts for 10 ~ 60% of raw material total amount.
4. according to the method for claim 1, it is characterized in that: while washing meter, only wash once, water consumption is 0.8 ~ 1.5 times of brown rice weight.
5. according to the method for claim 1, it is characterized in that: immersion water consumption is 0.8 ~ 2 times of brown rice weight.
6. according to the method for claim 1 or 5, it is characterized in that: stay and soak the rice that is used further to soak next production batch with the water of crossing, or for pulverizing.
7. according to the method for claim 1, it is characterized in that: reclaim the water of filtration gained for soaking the rice of next production batch, or for pulverizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568640.8A CN103637052A (en) | 2013-11-15 | 2013-11-15 | Manufacturing method of original nutrition fresh wet rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568640.8A CN103637052A (en) | 2013-11-15 | 2013-11-15 | Manufacturing method of original nutrition fresh wet rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637052A true CN103637052A (en) | 2014-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310568640.8A Pending CN103637052A (en) | 2013-11-15 | 2013-11-15 | Manufacturing method of original nutrition fresh wet rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637052A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228930A (en) * | 2008-02-19 | 2008-07-30 | 中南林业科技大学 | Method for preparing fresh and waterish rice flour using low value rice as raw material |
| CN102273592A (en) * | 2011-08-23 | 2011-12-14 | 中南林业科技大学 | Processing method of wet rice noodles |
| CN102273594A (en) * | 2011-08-24 | 2011-12-14 | 中南林业科技大学 | Wet rice flour processing method for inhibiting retrogradation |
-
2013
- 2013-11-15 CN CN201310568640.8A patent/CN103637052A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228930A (en) * | 2008-02-19 | 2008-07-30 | 中南林业科技大学 | Method for preparing fresh and waterish rice flour using low value rice as raw material |
| CN102273592A (en) * | 2011-08-23 | 2011-12-14 | 中南林业科技大学 | Processing method of wet rice noodles |
| CN102273594A (en) * | 2011-08-24 | 2011-12-14 | 中南林业科技大学 | Wet rice flour processing method for inhibiting retrogradation |
Non-Patent Citations (1)
| Title |
|---|
| 尹晓雁: "糙米保鲜湿米粉加工方法", 《农村新技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974058A (en) * | 2021-11-10 | 2022-01-28 | 重庆市臣品客食品有限公司 | Production process of fresh-keeping rice noodles and rice noodle boiling system |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140319 |