CN104286686B - A kind of production method of black rice vermicelli - Google Patents
A kind of production method of black rice vermicelli Download PDFInfo
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- CN104286686B CN104286686B CN201410514878.7A CN201410514878A CN104286686B CN 104286686 B CN104286686 B CN 104286686B CN 201410514878 A CN201410514878 A CN 201410514878A CN 104286686 B CN104286686 B CN 104286686B
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Classifications
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Biotechnology (AREA)
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Abstract
The invention discloses a kind of production method of black rice vermicelli, belong to food processing technology field, it be black rice is soaked, black rice starch is made in defibrination, fermented wintercherry precipitation, filtering, the rice milk washed during rice is subjected to anthocyani pigment extraction；Black rice starch is well mixed by a certain percentage with anthocyani pigment extract solution, cornstarch or starch from sweet potato, dietary alkali, edible refined salt, konjaku powder again, steaming, cooling, extrusion forming, boiling, evacuation according to a conventional method, aging, slitting, drying, black rice vermicelli product is prepared.The present invention makes black rice vermicelli reach resistant to cook, unbroken noodles, flexible and chewiness, and its is beautiful in colour, nutritious, healthcare function is obvious.
Description
Technical field
The present invention relates to a kind of production method of black rice vermicelli, belong to food processing technology field.
Background technology
Black rice appearance is pitch-dark, be because anthocyanin pericarp and plant it is intracutaneous deposition form, have higher healthy nutritive value.It is black
Paddy is made up of parts such as husk, pericarp, kind skin, perisperm, aleurone, endosperm and embryos.Black rice refers to slough husk, retained
The product of other each several parts, pericarp, kind skin, aleurone and embryo of the black rice again through gained of milling are referred to as black rice husk, from black rough
The polished rice is ground in rice and is referred to as black polished rice (i.e. usually said directly edible rice), only retains endosperm.
At present, the comparison that the conventional black rice of in the market occurs with brown rice is more, and eating mouth feel is coarse, and processing is more time-consuming, production
Product structure is single, and surcharge is low, and deep processing class product is not abundant enough, causes the very big market vacancy of black-rice food.
Rice stick is a kind of traditional rice made products, but rice stick raw material is concentrated mainly on long-grained nonglutinous rice, and long-grained nonglutinous rice vermicelli makes work
Skill is quite ripe.General to be made from long-grained nonglutinous rice of the amylose content more than 20%, its processing technology is first to soak rice, grind
Into slurry, rice milk powder is made through everfermentation, precipitation, filtering, then rice milk powder is dehydrated, cooked, is squeezed into vermicelli.
Because the Black Rice Anthocyanin-rich pigment in black rice husk is water colo(u)r, in the washing, immersion process in black rice,
A large amount of losses of Black Rice Anthocyanin-rich are caused, both pollute environment, have impact on the edibility of black rice vermicelli again.In addition in black long-grained nonglutinous rice
Amylose is low, and its amylose content is in 13-18%, and manufactured vermicelli viscosity is big, and boiling fastness is poor, and strip-breaking rate is high.How to change
The problem of quality mouthfeel of kind black rice vermicelli, color and luster nutrition are still black rice vermicelli urgent need to resolve.
Literature search：The domestic production technology to fermentation rice-flour noodles and zymophyte are to physicochemical property of fermentation rice-flour noodles etc.
The document report studied, now take passages as follows：
The processing method of lactic acid bacteria fermentation rice-flour noodles bar, number of patent application CN103859289A
The invention discloses a kind of processing method of lactic acid bacteria fermentation rice-flour noodles, implementation steps have defibrination, stand slurry to cook, squeeze
Bar, boil bar, steam bar, washing, cooling, selected raw material is rice of the amylose content more than 20% or cracked rice, in defibrination work
Compound purebred lactic acid bacteria (mainly lactic acid bacteria, plumule bacillus and saccharomycete) is added in sequence and carries out ferment at constant temperature at 35-46 DEG C, row
Except the harm of potential miscellaneous bacteria, toughness effect is more preferable；Main weak point：(1) the suitable different fermentation temperature of different strain,
Strain can be made dead under high temperature, if the preference temperature of yeast is less than 30 DEG C, the shortening time is not operable under the high temperature conditions
Property；(2) strain is single, lacks the effect of protease, is not easy to make breaks down proteins, so as to influence starch precipitation separation.
A kind of preparation method of fermented rice sticks, patent No. CN101623065B
The patent characteristic is after pulping process, steams adjustment PH4.0-5 before slurry, 30-60 DEG C, adds de- amylopectin
Enzyme plays de- side chain and increases straight purpose, then adjusts PH4.0-8.0,30-60 DEG C, adds albumen in hydrolysising protease enzymolysis Rice ＆ peanut milk
Matter, PH5.0-6.0 is finally adjusted again, 25-30 DEG C, adds composite zymocyte fermentation, main weak point：(1) frequently adjustment
PH value and temperature in Rice ＆ peanut milk, energy waste is big, not easy to operate；(2) auxiliary material input is more, and quality purity is impacted；(3) in rice
More than 70% starch is amylopectin, and the patent decomposes amylopectin in Rice ＆ peanut milk using amylopectase forms sediment to improve straight chain
Powder content, the loss of raw material on the one hand can be caused, the control ratio of another its decomposition amylopectin of the aspect patent is not also studied,
It is the patent blind area.It is undue to improve amylose and reduce meanwhile amylopectin primarily serves enhancing toughness effect in vermicelli
Amylopectin content can cause vermicelli too crisp, too hard, easily broken phenomenon occur.
It can be appreciated that first selecting the high rice variety of amylose content from disclosed patent document, and to rice
Slurry fermentation improves amylose content, without preparing black rice vermicelli production method using this method.
The content of the invention
The purpose of the present invention is to provide a kind of production method of black rice vermicelli, and black rice vermicelli resistant to cook, flexible, the chewiness are not
It is easily broken, it can effectively protect the peculiar black rice color and luster of black rice and nutritive value.
Technical scheme is used by the present invention solves above-mentioned technical problem：
A kind of production method of black rice vermicelli, it be black rice is soaked, defibrination, traditional natural acid adding fermentation precipitation, filtering
Black rice starch is made, equal proportion is mixed into black rice shallow lake after the rice milk during rice dipping is carried out into anthocyani pigment concentrate extraction
In powder, black rice starch anthocyani pigment mixture is made；Be well mixed again with other raw materials, according to a conventional method steaming, cooling, squeeze
Molded, boiling, evacuation, aging, slitting, drying, are prepared black rice vermicelli, and its raw material components is by weight：Black rice forms sediment
Mixture 90-95 parts of powder and anthocyani pigment concentrate, cornstarch or starch from sweet potato 5-10 parts, dietary alkali 0.01-0.05
Part, edible refined salt 0.6-0.8 parts, konjaku powder 1-3 parts, appropriate amount of water.
Black Rice Anthocyanin-rich pigment extract, be the rice milk in black rice immersion process is filtered, is concentrated in vacuo, is purified and
Manufactured anthocyani pigment concentrate, is added among dispensing, strengthens the trophic function and color and luster of black rice vermicelli；Prepare black rice flour
During bar, some cornstarch or starch from sweet potato are added, the amylose content improved in raw material reaches 20-25%, then adds food
With alkali, edible refined salt, konjaku powder, so that black rice vermicelli reaches the purpose of resistant to cook, unbroken noodles, flexible and chewiness.
Realize comprising the following steps that for the present invention：
(1) black rice soaks, washes rice
Soak 24 hours at normal temperatures after the removal of impurities of black rice selection by winnowing, then black rice is cleaned, draining it is standby；Rice milk collection,
Storage, extracted for Black Rice Anthocyanin-rich pigment；
(2) black rice pulverising mill is starched
Black rice after draining is crushed with pulverizer or water mill, is made and is starched by the black rice of 120 eye mesh screens, make black rice crust and
Black rice slurry separation；
(3) traditional natural fermentation precipitation
Black rice slurry in (2) is added into the acid solution containing lactic acid bacteria, adjusts PH6.0-6.2, control water temperature is below 20 DEG C, and one
Secondary fermentation process 10-12 days, waiting starch to change clear water above one layer after precipitating makes black rice starch enter register stage；
(4) starch milk dehydration separation
Starch milk in step (3) is separated through dehydration, is dried to black rice starch of the moisture below 14%；
(5) anthocyani pigment concentrate is produced in rice dipping rice milk
By the rice milk in (1) by 120 mesh sieve net filtrations, then it is concentrated under reduced pressure under -0.09MPa, temperature 60 C
Anthocyanin concentrate；
(6) material mixes
First the reduction of anthocyani pigment concentrate equal proportion is mixed into the black rice starch of moisture 14%, then added in proportion
Add cornstarch or starch from sweet potato and additive, the amylose content improved in raw material reaches 20-25%, and its component is by weight
Part it is：Mixture 90-95 parts of black rice starch and anthocyani pigment concentrate, cornstarch or starch from sweet potato 5-10 parts, eat
Alkali 0.01-0.05 parts, edible refined salt 0.6-0.8 parts, konjaku powder 1-3 parts, appropriate amount of water, it is well mixed；Steam according to a conventional method again
Powder, cooling, extrusion forming, boiling, evacuation, aging, slitting, drying, black rice vermicelli product is prepared.
In the present invention, the producing process of anthocyani pigment concentrate is as follows in rice dipping rice milk：
By rice milk by 120 mesh sieve net filtrations, then it is concentrated under reduced pressure under -0.09MPa, temperature 60 C, diopter is dense
Degree control is 50%.Alcohol dilution purification, extension rate 1: 3, alcohol content control are added in anthocyani pigment concentrate
System is uniform with pump circulation 70%, then stands purification 3 days.Supernatant is separated by a pump and first carries out the screen pack mistake of 120 mesh
Filter, membrane filtration, the concentration for then carrying out 0.45 μm of aperture are standby.
The advantages and positive effects of the present invention：
(1) present invention is the rice milk progress anthocyani pigment concentrate extraction soaked black rice, washed during rice, then with
Black-rice Wine starch mixes, and it is possessed the features such as beautiful in colour, nutritious, healthcare function is obvious；
(2) because amylose is in 13-18% in black long-grained nonglutinous rice, and amylose is high in cornstarch or starch from sweet potato,
Cornstarch or starch from sweet potato are with the addition of in its product formula, the amylose content improved in black rice starch reaches 20-25%,
It is remarkably improved the density, boiling fastness and strip-breaking rate of black rice vermicelli；Simultaneously dietary alkali, edible refined salt, konjaku powder is with the addition of to add
Add agent, so that black rice vermicelli reaches the purpose of resistant to cook, unbroken noodles, flexible and chewiness.
(3) the safe GB2762 regulations of state food：Aluminium content in product must not exceed 100mg/kg,
Sent out in inventive formulation without addition alum, the harm of no alum pollution, used microorganism for traditional natural
Ferment product, additive therefor meet state food safety standard.
Embodiment
With reference to embodiment, technical scheme is described in further detail：
Embodiment 1
(1) black rice soaks, washes rice.Black rice immersion is carried out after black rice selection by winnowing is cleaned, is soaked 24 hours at normal temperatures, by rice
Soak, powder be twisted with hand, no meter slug particle is preferred, then by black rice clean, draining it is standby；Rice milk is collected, storage, is used
Extracted in Black Rice Anthocyanin-rich.
(2) black rice pulverising mill is starched.Black rice after draining is crushed with pulverizer or water mill, is made by the black of 120 eye mesh screens
Rice ＆ peanut milk, make the outer tertia of black rice and black rice slurry separation.
(3) traditional natural fermentation precipitation.The acid solution containing lactic acid bacteria is added during above-mentioned black rice is starched, adjusts PH6.0-6.2,
The dissolubility of protein is improved, promotes breaks down proteins；Control below 20 DEG C of water temperature, if water temperature over-high, change water in time and have a shower,
Fermentation process 10-12 days；After starch precipitation, then changing clear water above one layer makes black rice starch enter temporary transient storage, secondary
Wintercherry after precipitation uses as production fermentation next time.
(4) starch milk dehydration separation.Starch milk separates through dehydration after above-mentioned fermentation, is dried to moisture below 14%
Black rice starch.
(5) in rice dipping rice milk anthocyani pigment extraction, concentration.The rice washing water of above-mentioned collection is passed through into 120 eye mesh screens
Filtering, is then concentrated under reduced pressure under -0.09MPa, temperature 60 C, and diopter concentration is controlled 50%.In pigment concentrate again
Alcohol dilution purification is added, extension rate 1: 3, alcohol content control is uniform with pump circulation 70%, then stands purification 3
My god.Supernatant is separated by a pump and first carries out the filter screen filtration of 120 mesh, membrane filtration, the concentration for then carrying out 0.45 μm of aperture are standby
With.
(6) material mixing, powder processed.First the reduction of Black Rice Anthocyanin-rich pigment concentrate equal proportion is mixed into black rice starch,
Add cornstarch in proportion again, the amylose content improved in starch reaches 20-25%, and its component and weight fraction are：
95 parts of the mixture of black rice starch and anthocyani pigment concentrate, 5 parts of cornstarch, 0.05 part of dietary alkali, edible refined salt 0.8
Part, 3 parts of konjaku powder, appropriate amount of water (control moisture 40%), it is well mixed.Steaming, cooling, extrusion forming, water according to a conventional method
Boil, evacuate, aging, slitting, drying, black rice vermicelli product is prepared.
Embodiment 2
(1) black rice soaks, washes rice, crushes carrying for defibrination, fermented wintercherry precipitation, starch milk dehydration separation and anthocyanin
Take, concentrate it is same as Example 1.
(2) first the reduction of Black Rice Anthocyanin-rich pigment concentrate equal proportion is mixed into black rice starch, then addition is beautiful in proportion
Rice starch and starch from sweet potato, the amylose content improved in starch reach 20-25%, and its component and weight fraction are：Black rice
90 parts of the mixture of starch and anthocyani pigment concentrate, 3 parts of cornstarch, 7 parts of starch from sweet potato, 0.01 part of dietary alkali, eat
0.6 part of refined salt, 2 parts of konjaku powder, appropriate amount of water (control moisture 40%), it is well mixed.Again according to a conventional method steaming, cooling, squeeze
Molded, boiling, evacuation, aging, slitting, drying, black rice vermicelli product is prepared.
Claims (2)
- A kind of 1. production method of black rice vermicelli, it is characterised in that：It is black rice is soaked, defibrination, black rice slurry in addition Wintercherry containing lactic acid bacteria is fermented, and is promoted the breaks down proteins in black rice slurry, is improved protein solubility, filtered after fermentation It is made black rice starch, collects the rice milk during rice dipping and carry out anthocyani pigment extraction, concentration, it is then that anthocyani pigment is dense Contracting liquid equal proportion is mixed into black rice starch, and black rice starch anthocyani pigment mixture is made；It is well mixed again with other raw materials, Steaming, cooling, extrusion forming, boiling, evacuation according to a conventional method, aging, slitting, drying, are prepared black rice vermicelli；Its feature It is, comprises the following steps that：(1) black rice soaks, washes riceSoak 24 hours at normal temperatures after the removal of impurities of black rice selection by winnowing, then black rice is cleaned, draining it is standby；Rice milk is collected, storage, Extracted for anthocyani pigment concentrate；(2) black rice pulverising mill is starchedBlack rice after draining is crushed with pulverizer or water mill, is made and is starched by the black rice of 120 eye mesh screens, makes black rice crust and black rice Slurry separation；(3) traditional natural fermentation precipitationBlack rice slurry in (2) is added into the acid solution containing lactic acid bacteria, adjusts PH6.0-6.2, control water temperature is changed in time below 20 DEG C Water is had a shower, fermentation process 10-12 days；After starch precipitation, then changing clear water above one layer makes black rice starch enter temporarily storage rank Section, the wintercherry after precipitation is as production fermentation use next time；(4) starch milk dehydration separationStarch milk in step (3) is separated through dehydration, is dried to black rice starch of the moisture below 14%；(5) anthocyani pigment concentrate is produced in rice dipping rice milkBy the rice milk in (1) by 120 mesh sieve net filtrations, then pattern is concentrated under reduced pressure under -0.09MPa, temperature 60 C Glycosides pigment concentrate；(6) material mixesFirst the reduction of anthocyani pigment concentrate equal proportion is mixed into the black rice starch of moisture 14%, then addition is beautiful in proportion Rice starch and additive, or cornstarch, starch from sweet potato and additive, the amylose content improved in raw material reach 20- 25%, its component is by weight：Mixture 90-95 parts of black rice starch and anthocyani pigment concentrate, cornstarch or red Sweet potato starch 5-10 parts, dietary alkali 0.01-0.05 parts, edible refined salt 0.6-0.8 parts, konjaku powder 1-3 parts, appropriate amount of water, mixing are equal It is even；Steaming, cooling, extrusion forming, boiling, evacuation according to a conventional method again, aging, slitting, drying, is prepared black rice vermicelli.
- A kind of 2. production method of black rice vermicelli according to claim 1, it is characterised in that rice dipping rice milk in step (5) The producing process of middle anthocyani pigment concentrate is：By rice milk by 120 mesh sieve net filtrations, then it is concentrated under reduced pressure under -0.09MPa, temperature 60 C, diopter concentration control System adds alcohol dilution purification, extension rate 1: 3 50% in anthocyani pigment concentrate, and alcohol content control exists 70%, it is uniform with pump circulation, purification 3 days are then stood, supernatant is separated by a pump and first carries out the filter screen filtration of 120 mesh, so Membrane filtration, the concentration for carrying out 0.45 μm of aperture afterwards are standby.
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|---|---|---|---|---|
| CN108323680A (en) * | 2017-01-20 | 2018-07-27 | 富源县雄升农贸有限公司 | A kind of edible konjaku rice noodles processing method |
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