CN103960580A - Processing method of fresh wet coarse rice noodles - Google Patents
Processing method of fresh wet coarse rice noodles Download PDFInfo
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- CN103960580A CN103960580A CN201410229253.6A CN201410229253A CN103960580A CN 103960580 A CN103960580 A CN 103960580A CN 201410229253 A CN201410229253 A CN 201410229253A CN 103960580 A CN103960580 A CN 103960580A
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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
Abstract
The invention discloses a processing method of fresh wet coarse rice noodles. The fresh wet coarse rice noodles are processed from coarse rice as a raw material. The method comprises the following steps: preparing the raw material, cleaning, soaking, draining, adding water for grinding, preparing boiled pulp, mixing raw pulp with the boiled pulp, steaming by a rice noodle steaming machine, cooling, cutting into strips, quantifying, and packaging to obtain a finished product of the fresh wet coarse rice noodles. The method has the advantages that 1, a hammer mill is adopted for replacing a conventional grinding wheel pulping machine, the fineness of rice pulp can reach more than 80 meshes, and the produced coarse rice noodles are soft and smooth in mouth feel; 2, the safe, nutritional, delicious and economical coarse rice noodles are produced without the addition of any additive and various starch; 3, the cost is reduced by 5%, namely 100kg of rice is processed into 65kg-68kg of fine rice or 75kg-78kg of coarse rice, and the weight of the coarse rice is more than that of the fine rice by 10kg in each 100kg of the rice, so that the price of the coarse rice is lower than that of the fine rice by more than 5%.
Description
Technical field:
The present invention relates to field of food, specifically a kind of processing method with the fresh wet rice flour noodles of brown rice.
Background technology
Brown rice is that paddy is sloughed the caryopsis after external protection rice husk, the intact Rice Kernel of inner protective layer (pericarp, seed coat, megarchidium layer).Brown rice contains abundant Cobastab and vitamin E, can improve immune function of human body, stimulates circulation, and can also help people to eliminate the mood of dejected agitation, makes people dynamic.In addition, in brown rice, the micronutrient levels such as potassium, magnesium, zinc, iron, manganese is higher, is conducive to angiocardiopathy preventing and anemia.It has also retained a large amount of dietary fibers, can promote intestinal beneficial bacterium propagation, accelerates intestines peristalsis, Constipation and intestinal cancer; Dietary fiber can also be combined with cholesterol, promotes the discharge of cholesterol, thereby helps hyperlipemia to reduce blood fat.
Because brown rice contains matcoveredn (pericarp, seed coat, megarchidium layer), quality is tight, cooks to eat coarse mouthfeel, has a nasty taste.Ground rice is southern staple food, just exceedes 2500 tons (5,000,000 jins) by Guangxi consumption every day, that is to say that Guangxi 10 million every day person-time eats ground rice.If brown rice ground rice can replace traditional polished rice ground rice, not only solve nutrient health problem, also save food simultaneously.Guangxi consumes 2500 tons of ground rice every day, calculates by 2.5 jin of ground rice of rice production per jin, needs 1000 tons of rice.If use rice production ground rice, by rice milling yield 68%, need 1470 tons of paddy, if produce ground rice with brown rice, calculate by brown rice yield 78%, need 1282 tons of paddy, save 188 tons of paddy every day, Guangxi can be saved 6.7 ten thousand tons of paddy every year, by 700 kilograms of calculating of every per mu yield, has been equivalent to save the grain yield in 90,000 mu of arable lands.
Traditional ground rice (Guangxi is cutting powder, flat powder, Guangdong in Rice noodle, Yunnan in volume powder) is all with polished rice processing, its process route:
Raw material → cleaning → immersion → defibrination → flour steaming machine steams sheet → cooling → slitting → packaging → finished product.
The technique of traditional ground rice is described:
1. raw material: through the white polished rice of deep processing;
2. clean: pour into and wash rice bucket and clean by water jet;
3. soak: the rice cleaning up is soaked, soak summer 2 hours, soak winter 4 hours;
4. defibrination: rice and water are entered to fiberizer in proportion and carry out defibrination, traditional fiberizer is all to adopt the fiberizer of emery wheel abrasive disc to carry out defibrination, and grinding-wheel grinder mill polished rice can only reach 60 orders, and mill brown rice 60 orders all do not reach;
5. flour steaming machine steams sheet: Rice & peanut milk is coated on equably on the conveyer belt of flour steaming machine, enters continuously tunnel type steam room, be steamed into ripe bean sheet jelly.Steam room temperature is controlled at 95 DEG C to 98 DEG C, and the thickness of bean sheet jelly is 0.8mm～1.2mm.Traditional flour steaming machine conveyer belt is strap;
6. cooling: when the conveyer belt of flour steaming machine cooks bean sheet jelly to leave after steam room, to adopt fan, make bean sheet jelly cooling;
7. slitting: adopt mixed cutting knife to be cut into the wide vermicelli of 2～12mm cooled bean sheet jelly;
8. quantitative: to carry out quantitative or artificial weighing by measured length;
9. packaging: by packing machine or hand-filling, finished product dispatches from the factory.
Cannot process brown rice ground rice by traditional method, because being paddy, brown rice sloughs the caryopsis after external protection rice husk, inner protective layer (pericarp, seed coat, megarchidium layer) intact Rice Kernel, due to interior protection cortex crude fibre, the quality such as chaff wax are tight, water imbibition is poor, soak the fiberizer with traditional emery wheel abrasive disc after 24 hours and it cannot be worn into Rice & peanut milk completely, brown rice cortex stops up fiberizer, Rice & peanut milk fineness does not reach 60 orders, flour extraction is low, coarse mouthfeel, add and adopt traditional flour steaming machine strap to steam powder, unhygienic, bean sheet jelly bottom surface is coarse rough, mouthfeel is not smooth.
Summary of the invention
The object of the invention is to overcome the defect of existing traditional polished rice ground rice processing method, provides the brown rice that a kind of mouthfeel is good, nutrition is high fresh processing method of wet rice noodles.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
A processing method for brown rice fresh rice-flour noodles, is taking brown rice as Raw material processing brown rice fresh rice-flour noodles, process route: (thickness be about 0.8mm-1.2mm flat ground rice, cut powder, Rice noodle, volume powder)
Raw material → cleaning → immersion → draining → add water and pulverize → make ripe slurry → raw and cooked thick liquid mix and blend → flour steaming machine steaming sheet → cooling → slitting → quantitatively → packaging → finished product;
Concrete operation step is as follows:
1. clean: brown rice is poured into and washed rice bucket and clean by water jet;
2. soak: the brown rice cleaning up is soaked, soak summer 2 hours, soak winter 4 hours.
3. draining: the brown rice after soaking is drained water;
4. pulverizing adds water: put the brown rice after draining into powder beater disintegrating machine and add water and pulverize by a certain percentage, more than fineness requirement reaches 80 orders;
5. the ripe slurry of system: getting the raw slurry adding water after pulverizing, adding 2.5～5 parts of water by 1 part of raw slurry, being then heated to, about 90 degree, be pasted into pasty state, obtaining ripe slurry;
6. raw and cooked thick liquid mix and blend; Adding 15～30 jin of ripe slurries by 100 jin of raw slurries stirs;
7. flour steaming machine steams sheet: the Rice & peanut milk that upper step is mixed is coated on the stainless steel conveyer belt of flour steaming machine equably, enters tunnel type steam room, is steamed into ripe bean sheet jelly.Steam room temperature is controlled at 98 DEG C～103 DEG C, and the thickness of bean sheet jelly is 0.8mm～1.2mm.The flour steaming machine adopting is " full-automatic fresh wet rice flour noodles process units and application thereof " patent of invention number of my invention: the conveyer belt of ZL201210172778.1 flour steaming machine is ring stainless steel band;
8. cooling: when the ring stainless steel band of flour steaming machine cooks bean sheet jelly to leave after steam room, at steel band base injcction cold water, to make bean sheet jelly cooling;
9. slitting: adopt mixed cutting knife to be cut into the wide vermicelli of 2～12mm cooled bean sheet jelly;
10. quantitative: to carry out quantitative or artificial weighing by measured length;
11. packagings: by packing machine or hand-filling, finished product dispatches from the factory.
The fresh wet rice flour noodles of the inventive method processing brown rice has the following advantages:
1. adopt beater disintegrating machine to replace traditional grinding-wheel grinder pulp grinder, can make more than Rice & peanut milk fineness reaches 80 orders, the brown rice ground rice mouthfeel softness of producing, smooth;
2. " full-automatic fresh wet rice flour noodles process units and application thereof " patent of invention number: the ZL201210172778.1 that adopts my invention, steams powder, and the conveyer belt of this process units (flour steaming machine) is ring stainless steel band.Because stainless steel band surface is smooth, thermal conductivity is better, and surface temperature is higher, makes bean sheet jelly bottom surface more smooth, and mouthfeel is more smooth, improves the gelatinization degree of ground rice, makes sterilization more thoroughly safer simultaneously.
3. adopt this method in the situation that not adding any additive and various starch, produce the brown rice ground rice of " safety, nutrition, good to eat, saving ".
4. cost 5%: be processed into polished rice=65～68 kilogram by 100 kilograms of paddy, and be processed into brown rice=75～78 kilogram, every 100 kilograms of paddy increase by 10 kilograms of brown rice.So the cost ratio polished rice price of brown rice is low more than 5%.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
The processing method of the fresh wet rice flour noodles of brown rice:
1. clean: get 100 jin, brown rice, pour jetting type stainless steel into and wash rice bucket and clean;
2. soak: the water of the brown rice after cleaning up is drained only, then soak 2 hours,
3. draining: by elevator or conveyer, brown rice is transported to the draining rice bucket draining of pulverizer top,
4. add water and beat powder: open meter Dou and send brown rice to pulverizer and carry out that extraordinarily pigment are broken by 1 to 1.3, the screen cloth of pulverizer is 80 orders, after crushed 230 jin, the raw slurry of 80 orders.
5. make ripe slurry: from 230 jin of raw slurries, get 10 jin of raw slurries, then in these 10 jin raw slurries, add 25 jin of water, add and be steam heated to 90 DEG C of left and right, making it cure into pasty state is ripe slurry, 35 jin, the ripe slurry of gained.
6. raw and cooked thick liquid mix and blend: a upper step 35 jin ripe slurry is added in 220 jin of raw slurries and stirred, and average 100 jin of raw slurries add 15.9 jin of ripe slurries.Raw, ripe slurry mix and blend 30 minutes.
7. flour steaming machine steams sheet: the Rice & peanut milk that upper step is mixed is coated on the stainless steel conveyer belt of flour steaming machine equably, enters continuously tunnel type steam room, is steamed into ripe bean sheet jelly.The digestion time that Rice & peanut milk enters steam room is 1 minute, and steam room temperature is controlled at 101 DEG C, and the thickness of bean sheet jelly is 1.0mm.The flour steaming machine adopting is " full-automatic fresh wet rice flour noodles process units and application thereof " patent of invention number: ZL201210172778.1 of my invention.Bean sheet jelly, through cooling slitting, is packed by 5 kilograms one bag, final gained brown rice ground rice 25 bags half, 250 jin, a traditional unit of weight.
Embodiment 2
The processing method of the fresh wet rice flour noodles of brown rice:
1. clean: get 100 jin, brown rice, pour jetting type stainless steel into and wash rice bucket and clean;
2. soak: the water of the brown rice after cleaning up is drained only, then soak 4 hours,
3. draining: by elevator or conveyer, brown rice is transported to the draining rice bucket draining of pulverizer top,
4. add water and beat powder: open meter Dou and send brown rice to pulverizer and carry out that extraordinarily pigment are broken by 1 to 1.5, the screen cloth of pulverizer is 80 orders, after crushed 250 jin, the raw slurry of 80 orders.
5. make ripe slurry: from 250 jin of raw slurries, get 10 jin of raw slurries, then in these 10 jin raw slurries, add 50 jin of water, add and be steam heated to 90 DEG C of left and right, making it cure into pasty state is ripe slurry, 65 jin, the ripe slurry of gained.
6. raw and cooked thick liquid mix and blend: a upper step 65 jin ripe slurry is added in 240 jin of raw slurries and stirred, and average 100 jin of raw slurries add 29.5 jin of ripe slurries.Raw, ripe slurry mix and blend 30 minutes.
7. flour steaming machine steams sheet: the Rice & peanut milk that upper step is mixed is coated on the stainless steel conveyer belt of flour steaming machine equably, enters continuously tunnel type steam room, is steamed into ripe bean sheet jelly.The digestion time that Rice & peanut milk enters steam room is 1 minute, and steam room temperature is controlled at 101 DEG C, and the thickness of bean sheet jelly is 1.0mm.The flour steaming machine adopting is " full-automatic fresh wet rice flour noodles process units and application thereof " patent of invention number: ZL201210172778.1 of my invention.Bean sheet jelly, through cooling slitting, is packed by 5 kilograms one bag, final gained brown rice ground rice 30 bags half, 300 jin, a traditional unit of weight.
Claims (1)
1. the processing method of the fresh wet rice flour noodles of brown rice, it is characterized in that, taking brown rice as the fresh wet rice flour noodles of Raw material processing brown rice, process route: raw material → cleaning → immersion → draining → add water and pulverize → make ripe slurry → raw and cooked thick liquid mix and blend → flour steaming machine steaming sheet → cooling → slitting → quantitatively → packaging → finished product;
Concrete operation step is as follows:
1) clean: brown rice is poured into and washed rice bucket and clean by water jet;
2) soak: the brown rice cleaning up is soaked, soak summer 2 hours, soak winter 4 hours;
3) draining: the brown rice after soaking is drained water;
4) pulverizing that adds water: put the brown rice after draining into beater disintegrating machine and add water and pulverize by 1: 1.3～1.5 simultaneously, more than fineness requirement reaches 80 orders;
5) make ripe slurry: getting the raw slurry adding water after pulverizing, adding 2～5 parts of water by 1 part of raw slurry, being then heated to 90 DEG C of left and right, being pasted into pasty state, obtaining ripe slurry;
6) raw and cooked thick liquid mix and blend; Adding 15～30 jin of ripe slurries by 100 jin of raw slurries stirs;
7) flour steaming machine steams sheet: the Rice & peanut milk that upper step is mixed is coated on the stainless steel conveyer belt of flour steaming machine equably, enters tunnel type steam room, is steamed into ripe bean sheet jelly, and steam room temperature is controlled at 98 DEG C～103 DEG C, and the thickness of bean sheet jelly is 0.8mm～1.2mm; The flour steaming machine adopting is " full-automatic fresh wet rice flour noodles process units and application thereof " patent of invention number of my invention: the conveyer belt of ZL201210172778.1 flour steaming machine is ring stainless steel band;
8) cooling: when the ring stainless steel band of flour steaming machine cooks bean sheet jelly to leave after steam room, at steel band base injcction cold water, to make bean sheet jelly cooling;
9) slitting: adopt mixed cutting knife to be cut into the wide vermicelli of 2～12mm cooled bean sheet jelly;
10) quantitative: to carry out quantitative or artificial weighing by measured length;
11) packaging: by packing machine or hand-filling, finished product dispatches from the factory.
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| CN201410229253.6A CN103960580A (en) | 2014-05-28 | 2014-05-28 | Processing method of fresh wet coarse rice noodles |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535829A (en) * | 2017-09-30 | 2018-01-05 | 广西鑫粮粮食集团有限公司 | A kind of brown rice exempts to soak the method that fresh wet method prepares fine and smooth vermicelli |
| CN107568587A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of processing method of potato nutrient vermicelli |
| CN108125105A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of big stone mill brown rice dry rice flour production technology of green stone |
| CN108142278A (en) * | 2018-03-13 | 2018-06-12 | 贵州省水稻研究所 | A kind of profession makes the rice variety of rice flour and its manufactured rice flour |
| 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) |
| CN113245011A (en) * | 2021-04-08 | 2021-08-13 | 常州市佳华机械科技有限公司 | Water-grinding rice flour milling process |
| CN114794365A (en) * | 2022-05-31 | 2022-07-29 | 桂林旅游学院 | Processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people to eat |
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| CN202760100U (en) * | 2012-05-31 | 2013-03-06 | 阙之和 | Fully-automatic fresh and wet rice flour production device |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103637055A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of completely original nutrition fresh wet rice flour |
| CN103637058A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Nutrient return rice noodle |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN202760100U (en) * | 2012-05-31 | 2013-03-06 | 阙之和 | Fully-automatic fresh and wet rice flour production device |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103637055A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Manufacturing method of completely original nutrition fresh wet rice flour |
| CN103637058A (en) * | 2013-11-15 | 2014-03-19 | 董珉 | Nutrient return rice noodle |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125105A (en) * | 2016-12-01 | 2018-06-08 | 广西威颜食品有限公司 | A kind of big stone mill brown rice dry rice flour production technology of green stone |
| CN107535829A (en) * | 2017-09-30 | 2018-01-05 | 广西鑫粮粮食集团有限公司 | A kind of brown rice exempts to soak the method that fresh wet method prepares fine and smooth vermicelli |
| CN107568587A (en) * | 2017-10-25 | 2018-01-12 | 宝鸡金昱食品机械制造有限公司 | A kind of processing method of potato nutrient vermicelli |
| CN108142278A (en) * | 2018-03-13 | 2018-06-12 | 贵州省水稻研究所 | A kind of profession makes the rice variety of rice flour and its manufactured rice flour |
| 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) |
| CN113245011A (en) * | 2021-04-08 | 2021-08-13 | 常州市佳华机械科技有限公司 | Water-grinding rice flour milling process |
| CN114794365A (en) * | 2022-05-31 | 2022-07-29 | 桂林旅游学院 | Processing method of brown rice nutritional Guilin fresh wet rice noodles suitable for old people to eat |
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Application publication date: 20140806 |