CN103637054A - Manufacturing method of dry rice flour having soft mouthfeel and returned nutrition - Google Patents

Manufacturing method of dry rice flour having soft mouthfeel and returned nutrition Download PDF

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Publication number
CN103637054A
CN103637054A CN201310568642.7A CN201310568642A CN103637054A CN 103637054 A CN103637054 A CN 103637054A CN 201310568642 A CN201310568642 A CN 201310568642A CN 103637054 A CN103637054 A CN 103637054A
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Prior art keywords
rice
rice bran
nutrition
bran
starch
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董珉
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/14—Mouthfeel improving agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/244—Viscosity modification agent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/332—Promoters of weight control and weight loss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention relates to a manufacturing method of dry rice flour having soft mouthfeel and returned nutrition, rice and rice bran are taken as raw materials, and the manufacturing method comprises the following steps: washing rice, immersing, crushing, kneading powder dough, boiling, compacting to squeeze filament, cooling and drying; wherein the step also comprises addition of starch used for increasing viscosity; or pulp refining and press filtration after immersion. According to the invention, rice bran is added in the process of making rice flour by rice, the effect of returning nutrition is generated, rice flour nutrition is increased, rice flour mouthfeel is improved, so that rice bran brings many health caring and conditioning functions to rice flour. The rice bran is added as nutrition supplement, and has the functions of nutrition equalization and absorption improvement. A mixture of rice and rice bran can better preserve the nutrients of paddy, and is helpful for reducing risk of heart disease, gastrointestinal tract and diabetes, preventing puffiness and enhancing immunity.

Description

The manufacture method of the Nutrient return dry rice flour that mouthfeel is soft
Technical field
The present invention relates to field of food, the manufacture method of the Nutrient return dry rice flour that specifically mouthfeel is soft.
Background technology
Making method of rice noodle is to take rice as raw material, strip, the thread rice made products through operations such as immersion, boiling, press strips, made.Rice used be paddy through machine repeatedly mill, retrofit gets.In process, not only shell (also claiming clever shell) is sloughed, also remove to have use up whole cortexes and plumule.The polished rice coming through traditional overprocessing not only nutrition easily runs off, and vitamin content also reduces greatly.
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 the manufacture method of the Nutrient return dry rice flour that a kind of mouthfeel is soft is provided.
The manufacture method of the Nutrient return dry rice flour that mouthfeel of the present invention is soft, raw material adopts rice and rice bran; Step comprises: wash rice, soak, pulverize, carry into powder ball, boiling, compacting wire squeeze, cooling and dry; Also comprise the starch adding for increasing viscosity; Or also comprise defibrination and press filtration after immersion.
Flour and rice rice (is exactly usual said rice, also be polished rice) in the process of fine grinding, the shell, wheat bran, plumule and the endosperm that are rich in cellulose, vitamin and mineral matter are fallen by milling, nutritional labeling is reduced greatly, simultaneously because cellulose reduces, the ground rice glycemic index of making is high, is unsuitable for diabetes patient edible for a long time.
Average containing protein 15% in rice bran, fatty 16%-22%, sugared 3%-8%, moisture 10%, heat is approximately 125.1KJ/g.In fat, main aliphatic acid is mostly the unrighted acids such as oleic acid, linoleic acid, and containing a large amount vitamin, pohytol, dietary fiber, amino acid and mineral matter etc.Therefore, rice bran can be through further processing and extract relevant nutritional labeling, and as share to extract riboflavin, phytic acid calcium with soybean residue, rice bran can be used for squeezing rice bran oil.Defatted rice bran can also be used to prepare phytic acid, inositol and calcium monohydrogen phosphate etc.; The tiny color of rice bran particle is yellowish.Be convenient to add to and bake and bank up with earth in food and other rice bran condensed foods; Simultaneously because Soluble Fiber content is low.Rice wax, rice bran extract and a mouthful sitosterol in rice bran all have the effect that reduces blood cholesterol levels.
Rice bran has defaecation, reduction cholesterol, reduces the function of urinary calculus, also has anticancer skin-protection and health-care effect,
Extract composition for the preparation of medicine and high-end food, also [rice bran bread] extruding bran powder can directly apply in food: as can be replaced 10% bread flour, made bread out has strong cereal delicate fragrance, has cleaning stomach, reduces the various health care functions such as blood fat, fat-reducing and defaecation.[rice bran biscuit] adds rice bran in biscuit manufacturing process can shorten the production cycle, and the mouthfeel that product has not only had, cereal delicate fragrance, also have plurality of health care functions, great exploitation potential for its.[rice bran steamed bun] adds the steamed bun of 5-10% rice bran, and except being slightly with yellow, the steamed bun that quality and pure flour are made is basic identical.Add rice bran and can increase steamed bun nutrition and health care function.
At rice, make in ground rice process and add rice bran, play the effect of Nutrient return.Can increase the nutrition of ground rice, improve ground rice mouthfeel, to ground rice, bring many health cares and conditioning functions.Add rice bran as nutritional supplementation, can well preserve the nutriment of paddy, play balanced nutritious, the effect improve absorbing.The mixture of rice and rice bran can well be preserved the nutriment of paddy, contributes to reduce heart disease, gastrointestinal cancer, and the risk of diabetes, prevents puffiness, builds up resistance.
Although rice bran can give ground rice numerous benefits, but rice bran also makes flexibility variation, poor processability, the coarse mouthfeel of ground rice, therefore, consider the various impacts that rice bran brings to ground rice, in raw material, the shared weight ratio of rice bran can not too much can not be very little, be generally 1 ~ 25%, be preferably 8 ~ 15%.Rice bran adds at pulverizing process.
In method of the present invention, the starch for increasing viscosity of interpolation is selected from: potato starch, green starch, Faba bean starch and/or tapioca.Due to the impact of rice bran, can make viscosity decline, the tenacity of ground rice decrease, it is unfavorable that the processability in process is produced, and perhaps the mouthfeel of final products can allow the people that have been accustomed to soft tenacity sense not feel well.Add the starch that increases viscosity, can greatly improve above-mentioned situation.After these several starch slakings, viscosity is extremely strong, can greatly increase tenacity and the soft degree of final products.The addition that is generally used for the starch that increases viscosity is raw material weight 5 ~ 15%.
In method of the present invention, 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 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 and 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 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, take rice and rice bran, wherein to account for weight ratio be 10% to rice bran;
2, with the washing of 1 times of amount of rice weight rice once;
3, the water soaking of using 1 times of amount of rice weight, soaks 1 hour summer, soaks winter 3 hours;
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;
7,10% the dry potato starch that adds rice bran and raw material weight, makes the water content in total powder be less than 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
1, take rice and rice bran, wherein to account for weight ratio be 3% to rice bran;
2, with the washing of 1 times of amount of rice weight rice once;
3, the water soaking of using 1 times of amount of rice weight, soaks 1 hour summer, soaks winter 3 hours;
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;
7,5% the dry tapioca that adds rice bran and raw material weight, makes the water content in total powder be less than 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 3
1, take rice and rice bran, wherein to account for weight ratio be 20% to rice bran;
2, with the washing of 1 times of amount of rice weight rice once;
3, the water soaking of using 1 times of amount of rice weight, soaks 1 hour summer, soaks winter 3 hours;
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;
7,15% the dry potato starch that adds rice bran and raw material weight, makes the water content in total powder be less than 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 4
1, take rice and rice bran, wherein to account for weight ratio be 12% to rice bran;
2, with the washing of 1 times of amount of rice weight rice once;
3, the water soaking of using 1 times of amount of rice weight, soaks 1 hour summer, soaks winter 3 hours;
4, be ground into 100 orders; 10% the dry potato starch that adds rice bran and raw material weight, mixes;
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.
Embodiment 5
1, take rice and rice bran, wherein to account for weight ratio be 24% to rice bran;
2, with the washing of 1 times of amount of rice weight rice once;
3, the water soaking of using 1 times of amount of rice weight, soaks 1 hour summer, soaks 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; 15% dry potato starch and the Faba bean starch (potato starch and Faba bean starch respectively account for half) that add rice bran and raw material weight, mix;
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.
Embodiment 6
1, take rice and rice bran, wherein to account for weight ratio be 5% to rice bran;
2, with the washing of 1 times of amount of rice weight rice once;
3, the water soaking of using 1 times of amount of rice weight, soaks 1 hour summer, soaks 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% the dry tapioca that adds rice bran and raw material weight,, mix;
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 (10)

1. the manufacture method of the Nutrient return dry rice flour that mouthfeel is soft, is characterized in that: raw material adopts rice and rice bran; Step comprises: wash rice, soak, pulverize, carry into powder ball, boiling, compacting wire squeeze, cooling and dry; Also comprise the starch adding for increasing viscosity; Or also comprise defibrination and press filtration after immersion.
2. according to the method for claim 1, it is characterized in that: in raw material, the shared weight ratio of rice bran is 1 ~ 25%.
3. according to the method for claim 1 or 2, it is characterized in that: in raw material, the shared weight ratio of rice bran is 8 ~ 15%.
4. according to the method for claim 1, it is characterized in that: rice bran adds at pulverizing process.
5. according to the method for claim 1, it is characterized in that: the starch for increasing viscosity is selected from: potato starch, green starch, Faba bean starch and/or tapioca.
6. according to the method for claim 1 or 5, it is characterized in that: for increasing the addition of the starch of viscosity, be raw material weight 5 ~ 15%.
7. 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 rice weight.
8. according to the method for claim 1, it is characterized in that: immersion water consumption is 0.8 ~ 2 times of rice weight.
9. according to the method for claim 1 or 8, 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.
10. 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.
CN201310568642.7A 2013-11-15 2013-11-15 Manufacturing method of dry rice flour having soft mouthfeel and returned nutrition Pending CN103637054A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110301579A (en) * 2019-07-15 2019-10-08 长沙理工大学 A kind of preparation method of full cereal rice flour (cutting powder)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998385A (en) * 2006-01-09 2007-07-18 王雪源 Instant noodle made from rice flour and its production method
CN101053378A (en) * 2006-04-13 2007-10-17 源顺食品有限公司 Brown rice powder and its manufacturing method
CN101449761A (en) * 2007-11-28 2009-06-10 天津市中英保健食品有限公司 High water-content cooked rice noodle formula and preserving method
CN102160624A (en) * 2011-02-22 2011-08-24 黄俊柳 Roughage coarse rice flour

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998385A (en) * 2006-01-09 2007-07-18 王雪源 Instant noodle made from rice flour and its production method
CN101053378A (en) * 2006-04-13 2007-10-17 源顺食品有限公司 Brown rice powder and its manufacturing method
CN101449761A (en) * 2007-11-28 2009-06-10 天津市中英保健食品有限公司 High water-content cooked rice noodle formula and preserving method
CN102160624A (en) * 2011-02-22 2011-08-24 黄俊柳 Roughage coarse rice flour

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* Cited by examiner, † Cited by third party
Title
李同祥等: "米糠与健康", 《粮食与饲料工业》, no. 01, 31 December 1993 (1993-12-31), pages 51 - 52 *
陆启玉: "《粮油食品加工工艺学》", 30 September 2005, article "《粮油食品加工工艺学》", pages: 230-238 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110301579A (en) * 2019-07-15 2019-10-08 长沙理工大学 A kind of preparation method of full cereal rice flour (cutting powder)

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Application publication date: 20140319