CN104605258A - Method for producing special rice flour for wrappers - Google Patents

Abstract

The invention discloses a method for producing special rice flour for wrappers. The method comprises the following technical steps: cleaning rice, homogenizing, grinding powder, carrying out size mixing, carrying out water milling, carrying out filter pressing, drying and sterilizing, carrying out anti-aging treatment, packaging and the like. The diameter of fine rice flour can be lower than 0.6mm. The method has the characteristics that cold rice noodles steamed by the rice flour is large and thin, has flexible and tough shreds, look like strips when being cut into thin strips, are fresh, chewy and smooth when being eaten, couple hardness with softness and are chewy and smooth. The method for producing the rice flour, disclosed by the invention, also has the characteristics that the content of bottom microorganisms in the fresh rice flour is remarkably reduced, the product quality of the fresh rice flour is stable, the yield is high, the production cost is reduced and the like.

Description

A kind of method of producing the special ground rice of musculus cutaneus

Technical field

The present invention relates to food-processing method field, refer more particularly to a kind of method taking rice as raw material and produce the special ground rice of musculus cutaneus.

Technical background

Musculus cutaneus both can work as staple food in Shaanxi, also can make dish, was Shaanxi especially one of favorite snack in Hanzhong Area, no matter inside the city, or countryside, no matter severe cold, or heat, musculus cutaneus has almost become the requisite delicious delicacies of people, and musculus cutaneus is that rice is cooked in fact, is similar to southern ground rice.Because tender, strength road is just as first-class noodles, therefore named it.

The ground rice of existing production musculus cutaneus, mostly adopt rice directly pulverize or adopt the method for water mill to process, its property grown is too strong, therefore tender, strength road inadequate, time edible, mouthfeel is bad.Tradition ground rice is produced and is comprised steps such as manually washing rice, defibrination, stand slurry, and production process is long, and labour intensity is large, and operating environment is poor.Along with industrialized production, there is multiple ground rice apparatus for production line, manual operations is substituted with automated production, enhance productivity, reduce labour intensity, the production technology of current ground rice requires strict to rice, not only require that amylose content is high, and require that viscosity is low, for this reason, present musculus cutaneus ground rice is produced and is mostly rice morning selecting the ageing high amylose content of more than 2 years.But rice morning that amylose content is high, its mouthfeel is hard, and in rice finished product market, difficulty is accepted, and plantation economic benefit is low, and along with the popularization of high quality plantation, its output can significantly reduce.

As Chinese patent (number of patent application 200710192655.3) " a kind of ultra-fine water-milling glutinous rice flour processing technique ", its technological process comprises: finished product glutinous rice → deironing → immersion → water mill I level → water mill II level → water mill III level → filtration → press filtration → fragmentation → pneumatic conveying drying I level → pneumatic conveying drying II level → cloth bag is separated → sieves that I level → sieve II level → packaging → finished product.

Summary of the invention

The object of this invention is to provide the rice meal that granularity is little, Damage starch is low that a kind of abrasive dust obtains, the present invention adopts method modified in advance to reduce grain of rice hardness, by optimizing the best modified process conditions of modified gain of parameter, reduce the mechanical impetus in mill processes, thus ensure that the rice meal Damage starch produced is low; Make ground rice structure more tight, improve its toughness,

The present invention realizes in the following way:

Concrete preparation technology is as follows:

(1) clean: choose high quality white rice insert in cleaning machine carry out cleaning, dedust, impurity elimination, de-stone;

(2) modified: the profit that adds water rice, adjust rice moisture between 30 ~ 35%, time 10 ~ 24h;

(3) abrasive dust: put into cairn, knocks 40-60min processed at 10-20 DEG C, obtains brown rice meal; Send material to roughly grind to sand disk starch mill, the rice meal after coarse crushing enters to vibrate sieved 80 mesh sieves, is directly delivered to next step size mixing technology;

(4) size mixing: the rice meal after coarse crushing adds water and sizes mixing, size mixing concentration 15-16Be °, adjusts pH value 8-9 with soda ash, a little with salt,

Add neither too hard, nor too soft rice by 1/3rd amounts of the rice meal weight after coarse crushing in (3), rice is smashed to pieces, steep and spend a night in Rice & peanut milk; Stir 30 minutes;

(5) water mill: defibrination is carrying out fine grinding in point sizing pulp grinder;

(6) press filtration: by the ground rice slurries after water mill under the pressure of 0.12-0.15MPa, filters through chamber-type press filter, collects the lump material hardened, becomes water mill ground rice, for subsequent use;

(7) dry: dry the feed liquid after being through defibrination after chamber-type press filter dehydration, bulk is become to enter conveying worm, carried out in hot-air seasoning pipe network system by conveying worm, dry hot blast temperature generally at 100-120 DEG C, drying time 10-15min.

(8) pulverize: join in oscillating mill by the material after drying, controlled frequency is 50-60Hz, and amplitude is 10-15mm, grinding 20-40min, crosses 80-120 mesh sieve, collects the powder leached, is water mill ground rice finished product.

(9) anti-aging process: surface spraying 0.1 ~ 0.5 ‰ amylase solution carries out anti-aging process.

Packaging: the fresh rice-flour noodles after anti-aging process drains rear pack.

Production method of the present invention has following features: the present invention includes following steps: rice is clean, modified, abrasive dust, size mixing, sterilization, anti-aging process, the processing step such as packaging.The diameter of thin ground rice of the present invention can reach below 0.6mm.The cool skin utilizing ground rice of the present invention to steam is not only large but also thin, and muscle silk is pliable and tough, shreds, just picture leather strap, taste refreshing, strength, light, cunning, couple hardness with softness, chewiness is smooth.The method preparing fresh rice-flour noodles provided by the present invention, also has the features such as background content of microorganisms in fresh rice-flour noodles significantly reduces, the raising of fresh rice-flour noodles constant product quality, yield rate, production cost reduction.

The ground rice that the present invention obtains, its amylopectin content reduces, and amylose content increases, and gelation strengthens, and toughness strengthens, and viscosity declines, and decreases the water content in embryo powder, the adhesion of embryo powder is reduced, and is applicable to make high-quality musculus cutaneus.

Detailed description of the invention

Below in conjunction with embodiment, the present invention will be further described.

Concrete preparation technology is as follows:

(1) clean: choose high quality white rice insert in cleaning machine carry out cleaning, dedust, impurity elimination, de-stone.

(2) modified: the profit that adds water rice, adjust rice moisture between 30 ~ 35%, time 10 ~ 24h.

(3) abrasive dust: put into cairn, knocks 40-60min processed at 10-20 DEG C, obtains brown rice meal; Send material to enter at sand disk starch mill corase grind, the rice meal after coarse crushing enters to vibrate sieved 80 mesh sieves, is directly delivered to next step size mixing technology.

(4) size mixing: the rice meal after coarse crushing adds water and sizes mixing, size mixing concentration 15-16Be °, adjusts pH value 8-9 with soda ash, and salt adding is a little, and the object of salt adding is to make follow-up obtained cool cover soft;

Add neither too hard, nor too soft rice by 1/3rd amounts of the rice meal weight after coarse crushing in (3), with spoon, rice is smashed to pieces, steep and spend a night in Rice & peanut milk; Stir 30 minutes; Object with rice is also that the cool skin steamed with full ground rice is too hard, frangible in order to make follow-up obtained cool rubber band silk pliable and tough.

(5) water mill: the material after sizing mixing enters and carry out fine grinding in point sizing pulp grinder.

Defibrination operation mainly grasps the gap of adjusting in fiberizer between two panels circular grinding wheel sheet, utilizes locking nut and adjusting nut to adjust dynamic and static grinding wheel, makes it gentle touchdown, can reach comparatively ideal refining effect.This procedure calls uniformly continous, the ratio of musculus cutaneus rice and water is suitable, and the slurry fineness of such guarantee after defibrination reaches technological requirement.

(6) press filtration: by ground rice slurries for subsequent use under the pressure of 0.12-0.15MPa, filters through chamber-type press filter, collects the lump material hardened, for subsequent use;

(7) dry: oven dry is carried out in hot-air seasoning pipe network system, dry pipe network system and be formed by combining by conveying worm, steel pipe aluminium flake radiator, centrifugal fan, Blowing stopper, low pressure pulse dust remover and continuous stainless steel pipes.Feed liquid after defibrination, after chamber-type press filter dehydration, becomes bulk to enter conveying worm, and conveying worm is pulverized it while conveying lump material, and material after crushed enters into hot blast pipe network; Meanwhile, the superheated steam transported by steam boiler is heated the air carried by centrifugal fan by steel pipe aluminium flake radiator, is entered into hot blast pipe network become reverse movement with material to be dried by the air heated.Dry hot blast temperature generally at 100-120 DEG C, drying time 10-15min.

(8) pulverize: join in oscillating mill by the material after drying, controlled frequency is 50-60Hz, and amplitude is 10-15mm, grinding 20-40min, crosses 80-120 mesh sieve, collects the powder leached, is water mill ground rice finished product.

(9) anti-aging process: surface spraying 0.1 ~ 0.5 ‰ amylase solution carries out anti-aging process.

Packaging: the fresh rice-flour noodles after anti-aging process drains rear pack.Adopt retort pouch (heatproof more than 100 DEG C).

Claims (1)

1. produce a method for the special ground rice of musculus cutaneus, it is characterized in that, concrete preparation technology is as follows: (1) is cleaned: choose high quality white rice insert in cleaning machine carry out cleaning, dedust, impurity elimination, de-stone;

(2) modified: the profit that adds water rice, adjust rice moisture between 30 ~ 35%, time 10 ~ 24h;

(3) abrasive dust: put into cairn, knocks 40-60min processed at 10-20 DEG C, obtains brown rice meal; Send material to roughly grind to sand disk starch mill, the rice meal after coarse crushing enters to vibrate sieved 80 mesh sieves, is directly delivered to next step size mixing technology;

(4) size mixing: the rice meal after coarse crushing adds water and sizes mixing, size mixing concentration 15-16Be °, adjusts pH value 8-9 with soda ash, a little with salt,

Add neither too hard, nor too soft rice by 1/3rd amounts of the rice meal weight after coarse crushing in (3), rice is smashed to pieces, steep and spend a night in Rice & peanut milk; Stir 30 minutes;

(5) water mill: defibrination is carrying out fine grinding in point sizing pulp grinder;

(6) press filtration: by the ground rice slurries after water mill under the pressure of 0.12-0.15MPa, filters through chamber-type press filter, collects the lump material hardened, becomes water mill ground rice, for subsequent use;

(7) dry: dry the feed liquid after being through defibrination after chamber-type press filter dehydration, bulk is become to enter conveying worm, carried out in hot-air seasoning pipe network system by conveying worm, dry hot blast temperature generally at 100-120 DEG C, drying time 10-15min;

(8) pulverize: join in oscillating mill by the material after drying, controlled frequency is 50-60Hz, and amplitude is 10-15mm, grinding 20-40min, crosses 80-120 mesh sieve, collects the powder leached, is water mill ground rice finished product;

(9) anti-aging process: surface spraying 0.1 ~ 0.5 ‰ amylase solution carries out anti-aging process;

Packaging: the fresh rice-flour noodles after anti-aging process drains rear pack.