CN103637053A - Manufacturing method of original nutrition dry rice flour - Google Patents
Manufacturing method of original nutrition dry rice flour Download PDFInfo
- Publication number
- CN103637053A CN103637053A CN201310568641.2A CN201310568641A CN103637053A CN 103637053 A CN103637053 A CN 103637053A CN 201310568641 A CN201310568641 A CN 201310568641A CN 103637053 A CN103637053 A CN 103637053A
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- rice
- water
- brown rice
- immersion
- water consumption
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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)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a manufacturing method of original nutrition dry rice flour, a key point is characterized in that rice and brown rice are employed for raw material; and the manufacture method comprises the following steps: immersing, crushing, kneading powder dough, boiling, compacting to squeeze filament, cooling and drying; wherein the step also comprises pulp refining and press filtration after immersion. The rice should be washed for once, the water consumption accounts for 0.8-1.5 times of the weight of the brown rice, and the immersion water consumption accounts for 0.8-2 times of the weight of the brown rice. According to the invention, due to employed brown rice as the raw material, the dry 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, rice washing frequency is less, the water consumption is little, loss of nutrition component can be reduced as possible, and no environmental pollution is generated. Water consumption for immersion is less, the water for immersion and the water obtained y press filtration can be recovered for repeated usage, and can be used for immersing the rice at next production batch or used for pulp refining. The nutrient composition dissolved in water enters into the product, so that no loss or little loss of the nutrient composition is generated.
Description
Technical field
The present invention relates to field of food, specifically the preparation method of former nutrition dry rice flour.
Background technology
The manufacturing process of dry rice flour be by rice through choosing rice, wash rice, soak, pulverize, carry into powder ball, boiling, compacting wire squeeze, cooling, dry making.Also have for the pure white light of appearance, quality is pliable and tough fine and smooth, poach is not stuck with paste soup, also after soaking step, increases the steps such as defibrination, press filtration, fragmentation.
But use rice polished rice to make dry rice flour, 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 dry rice flour 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 a kind of preparation method of former nutrition dry rice flour is provided.Former nutrition dry rice flour 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 former nutrition dry rice flour of the present invention, its key is: raw material sampling rice and brown rice; Step comprises: wash rice, soak, pulverize, carry into powder ball, boiling, compacting wire squeeze, cooling and dry, or also comprise defibrination and the press filtration after immersion.
The brown rice of brown rice for buying.
Brown rice accounts for 10 ~ 60% of raw material total amount.
In method of the present invention, the brown rice of purchase, 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.
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 defibrination.
In order to prepare the pliable and tough fine and smooth dry rice flour of quality, on processing step, can also comprise and soak rear defibrination, press filtration.In this case, stay and soak the rice that is used further to soak next production batch with the water of crossing, or for defibrination.The water of press filtration gained also reclaims, and returns and reuse, for soaking the rice of next production batch, or for defibrination.
The present invention is because raw material has adopted brown rice, the former nutrition dry rice flour of gained has been preserved the nutritional labeling that paddy itself contained originally to greatest extent, whole being retained in final products ground rice do not added any other nutriment genuinely, do not add any other composition yet.
Method of the present invention, washes meter number of times few, and 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 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 defibrination.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, with paste mill grinding, slurries granularity 100 orders; The water of using during defibrination 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 dehydration, extremely moisture is 48%, carries into powder ball;
6, the powder ball crusher in crushing after dehydration;
7, add the dry powder after raw material (50% is rice, 50% brown rice for purchase) is pulverized, making the water content in total powder is 38%;
8, with from boiling extruding strings device wire squeeze, and it is aging to put into the sweating of sweating case, 40 ℃ of sweating case temperature;
9, the ground rice after aging is washed powder;
10, dry.
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.
Embodiment 4
1, raw material is 70% for rice, 30% 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, be ground into 100 orders;
5, carry into powder ball;
6, boiling;
7, use extruding strings device wire squeeze, and it is aging to put into the sweating of sweating case, 40 ℃ of sweating case temperature;
8, the ground rice after aging is washed powder;
9, dry.
Claims (7)
1. the preparation method of former nutrition dry rice flour, is characterized in that: raw material sampling rice and brown rice; Step comprises: wash rice, soak, pulverize, carry into powder ball, boiling, compacting wire squeeze, cooling and dry, or also comprise defibrination and the press filtration after immersion.
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 defibrination.
7. according to the method for claim 1, it is characterized in that: reclaim the water of press filtration gained for soaking the rice of next production batch, or for defibrination.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568641.2A CN103637053A (en) | 2013-11-15 | 2013-11-15 | Manufacturing method of original nutrition dry rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568641.2A CN103637053A (en) | 2013-11-15 | 2013-11-15 | Manufacturing method of original nutrition dry rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637053A true CN103637053A (en) | 2014-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310568641.2A Pending CN103637053A (en) | 2013-11-15 | 2013-11-15 | Manufacturing method of original nutrition dry rice flour |
Country Status (1)
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| CN (1) | CN103637053A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373342A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The preparation method of Chinese yam glutamic acid nutrition dry rice flour |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119497A (en) * | 1995-06-23 | 1996-04-03 | 余新河 | Instant steudnera henryana (taro) rice flour and preparation technology thereof |
| CN102293372A (en) * | 2011-08-23 | 2011-12-28 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
| CN103385423A (en) * | 2013-07-31 | 2013-11-13 | 李瀚生 | Dry rice noodles containing seasoning and processing method of dry rice noodles |
-
2013
- 2013-11-15 CN CN201310568641.2A patent/CN103637053A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119497A (en) * | 1995-06-23 | 1996-04-03 | 余新河 | Instant steudnera henryana (taro) rice flour and preparation technology thereof |
| CN102293372A (en) * | 2011-08-23 | 2011-12-28 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
| CN103385423A (en) * | 2013-07-31 | 2013-11-13 | 李瀚生 | Dry rice noodles containing seasoning and processing method of dry rice noodles |
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 |
|---|---|---|---|---|
| CN107373342A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The preparation method of Chinese yam glutamic acid nutrition dry rice flour |
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Application publication date: 20140319 |