CN105410624A - Half-dry rice noodle and preparation method thereof - Google Patents
Half-dry rice noodle and preparation method thereof Download PDFInfo
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Classifications
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- 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
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- Cereal-Derived Products (AREA)
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Abstract
The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.
Description
Technical field
The present invention relates to rice deep process technology field, relate in particular to a kind of half dry rice flour and preparation method thereof.
Background technology
World Developed Countries rice carries out effective complete utilization deep processing experience and shows, output value ratio before and after paddy processing can bring up to 1:4 by 1:1.2, rise in value nearly 4 times, the rice staple food fabricated product place of production mainly concentrates on some countries of Japan, China and Southeast Asia, the product of deep processing has kind more than 100, and rice and the annual value of international trade of fabricated product thereof reach 50,000,000,000 dollars.In recent years, rice food because of its allergic person few, its amino acid composition is close with organization of human body and by increasing consumers.
Existing ground rice process technology has had larger development at nearly 10 years, be mainly reflected in the raising of ground rice making apparatus level, the form of rice flour produts also present variation, as dry, wet, circle, flat, that namely rush, resistant to cook etc., but carefully these products of contrast some defects of existence all more or less or weak point.Existing most of half dry rice flour all exists shelf-life short, the muddy unclarity of color and luster, even need to add some fumet just can have the shortcomings such as suitable fragrance.Personnel's estimation according to the study, existing ground rice process technology has been in technical bottleneck period, and this will affect the industrialized process of ground rice greatly, and then affects the kind grain enthusiasm of peasant.
Therefore, for ground rice industrialization key technology bottleneck problem, by to the research of key technology with capture, put forth effort on the problems such as the quality solving the existence of existing rice flour produts is not enough, culinary art is inconvenient, the shelf-life is short, from the value added and the added value that increase early rice, the kind grain enthusiasm of peasant can not only be improved like this, more can promoting enterprise synergy extra earning, promote the development of rural area rice industry.
Summary of the invention
The deficiency that the present invention is directed to the above-mentioned various ground rice series products mentioned has carried out comprehensive analysis, the advantage simultaneously also having used for reference multi-rice powder craft and equipment carries out design and R&D, especially study from aspects such as fermentation procedure, composition of raw materials adjustment and moisture content of finished products controls, have developed the half-dried rice flour produts of a instant, long shelf-life.Gained half dry rice flour has the natural fragrance of rice fermentation, and ground rice is smooth bright, and biceps is strong, and malleable is good, product without fried, do not dry, do not add any anticorrisive agent and fumet, be the abundant instant food of a kind of long shelf-life, health, comprehensive nutrition.
Technical problem solved by the invention realizes by the following technical solutions.
A kind of half dry rice flour, it is characterized in that, be prepared from by following raw materials according, the weight portion of raw material is: rice 70-100 part, starch mixture 1-30 part, fresh fruit of vegetables mud mixture 0-20 part, fruit vegetable powder mixture 0-10 part.
The optimization formula of described half dry rice flour is: rice 60-80 part, starch mixture 10-25 part, fresh fruit of vegetables mud mixture 0-10 part.
Described starch mixture is mixed by one or more in converted starch, lotus root starch, pre-gelatinized starch, farina.Have with above-mentioned converted starch, lotus root starch, pre-gelatinized starch that the material of same component and function is the same includes protection scope of the present invention in.
Described fruit vegetable powder mixture is mixed by one or more in carrot meal, pumpkin powder, tomato powder, wheat seedling powder, corn flour, carrot meal, purple sweet potato powder, full mealy potato, analysis for soybean powder.
Described fresh fruit of vegetables mud mixture is mixed by one or more in mashed carrot, corn mud, tomato mud, chopped spinach with ham & carrot.
The preparation method of described fresh fruit of vegetables mud mixture is: after being cleaned by fresh fruit of vegetables, be cut into aliquot, then wear into pureed through colloid mill through slicer or dicer.
A preparation method for above-mentioned half dry rice flour, it is characterized in that, production stage is as follows:
1, rice fermentation and pretreatment: the rice after screening, look choosing is fermented, puffed wheat fermentation time 48-96 hour, or 28-42 DEG C of isoperibol bottom fermentation 16-48 hour, in order to ensure ferment effect, improve fermenting speed, the zymotic fluid once fermented 16-20 hour is added in immersion rice water, wherein the addition of zymotic fluid is soak the 0.8-10% of the rice water yield, then filter or centrifugal filtration after the rice after fermentation being washed rice, carry out abrasive dust after filtration again and obtain rice meal, fineness of grinding reaches 60-100 order.The described last time fermentation zymotic fluid of 16-20 hour refers to that rice is through spontaneous fermentation, or adds the zymotic fluid of fermentative lactobacillus fermentation 16-20 hour gained after controlling the suitable epidemic disaster of corresponding bacterial classification.
2, mixing of materials: rice meal, starch mixture, fruit vegetable powder mixture, fresh fruit of vegetables mud mixture are put into agitator, mixes.
3, twin-screw extruder is shaping: the material mixed is put into twin (double) screw extruder, the charging rate of conditioning equipment, the pressure in extrusion process, curing degree >=90% when making material outlet.Material after squeezing, maturing according to the needs of product, then is squeezed into the rice flour produts of different size shape through mould.Extruder outlet is configured with blower fan, the material extruded is cooled fast, prevents the adhesion between ground rice.
4, aging: by shaping rice flour produts under the condition of humidity >=70%, temperature 50-60 DEG C, aging 1-8 hour, regulates the moisture of product, obviously hardening, easily as well loose with product surface.
5, multiple steaming: the ground rice after aging is steamed 2-5 minute again through flour steaming machine, adopts the mode that steam directly contacts with product, the thickness can piled up according to the thickness of product or product suitably adjust.Steam pressure is 0.02Mpa-0.025Mpa, and steaming powder temperature is 85-90 DEG C.
6, wash powder to cut off: the ground rice after multiple steaming put into water cooling, wash powder 10-240 second, wash powder water temperature 10-50 DEG C, according to customized cut-off after product design Weight computation determination length standard, ground rice length is 300-400mm.This step also can wash powder after first customized cut-off again.Semi-finished product water content control scope is 35%-48%.
It is emphasized that half-finished water content realizes controlling in the following manner especially:
(1) before screw extruding, the water content of regulating step 2 mixtures of materials is 26 ~ 32%;
(2) need to detect ground rice aging effect after step 4 i.e. aging end, and test water content, control it as 26 ~ 30%;
(3), according to aging rear ground rice water content result, the multiple steaming time of regulating step 5, when water content is higher, strengthen steam pressure, shorten and steam the time again, prevent product taken in excess moisture;
(4) product controls water content further and also realizes by step 6, and the time namely by washing powder regulates, and when water content is on the low side, proper extension ground rice is washed the powder time and reached the object controlling moisture content of finished products.
7, metering packing: enter packing machine after being measured according to packing specification by ground rice, packing machine sealing temperature 150-170 DEG C, sealing serviceability rate 98-100%, inspection bag success rate 98%-100.
8, rear sterilization: packaged ground rice is examined through the gold of metal detector, heavily inspection after enter pasteurize, sterilizing time 28-40 minute, sterilization temperature 85-95 DEG C.The object of this step is: one, half dry rice flour of the present invention's processing is because adopting zymotechnique, pH≤4.5 of product, makes half dry rice flour reach commercial sterilization by adopting pasteurize; The shelf-life that two, can extend half dry rice flour by the product after sterilization reaches 3 ~ 12 months, can ensure the security of product, thus the normal temperature realizing product is preserved and sold.
9, cool: the ground rice after sterilization carries out the processing mode of cold wind cooling, makes in the ground rice central temperature short time, is namely down to 42 DEG C in 40 minutes, reduce the risk that Thermophilic Bacteria exists, improve the security of product further.
10, preliminary examination: sterilization, cooled ground rice to be sealed, the inspection of impurity.
11, finished product is rechecked: half dry rice flour of storage after 7 days is packet-by-packet checked, rejects non-compliant product.Mainly to sealing, go mouldy, the inspection of swollen bag and impurity, the product after rechecking is carried out packaged combination and is finished product.
Beneficial effect of the present invention is as follows:
1, intactly propose first one can prepare have smooth bright, biceps is strong, malleable is good, fragrance nature, long shelf-life, the preparation method of half dry rice flour that finished product soup juice is not muddy, the method is different from prior art, can control within 2% by strip-breaking rate, be controlled by Cuisine loss rate within 4%, compared to the strip-breaking rate 5% of prior art, Cuisine loss rate 6% has had huge raising.
2, the invention solves the single problem of existing ground rice nutrition, in formula, add the component being rich in protein and vitamin, make product comprehensive nutrition, and do not add any anticorrisive agent, brightening agent and thickener, the product prepared according to the inventive method has mouthfeel excellence, the feature of nutrient health.
3, in twin-screw extruder forming process, when making material outlet, curing degree reaches more than 90%, its objective is: the rearrangement state of starch gel in ageing process 1. fully after gelatinization is better, and structure is tightr, and the biceps of its product is better; 2. after the complete gelatinization of starch, not easily there is leachable follow-up washing in powder operation, namely follow-uply boil the not easily muddy with water of powder operation.
4, the present invention is by controlling multiple steaming-rear sterilization-cooling three committed steps, proposes the control method that can extend for half dry rice flour shelf-life, and half dry rice flour of preparation is than the extended shelf-life more than 3 months of market conventional products.
5, in R&D process of the present invention, research is carried out to critical processes such as fermentation procedure, composition of raw materials adjustment and moisture content of finished products controls and finds following remarkable advantage:
1. the content of protein in rice, fat is reduced by fermentation, can significantly improve rice gelatin characteristic, simultaneously, by long immersion, make rice deliquescing, more easily reach the fineness needed for production when pulverizing or defibrination, improve the gelatinization degree steaming rice starch in powder and extrusion process, be conducive to the carrying out of subsequent machining technology.
2. in pulp furnish, add the starch that lotus root starch, converted starch etc. have special nature, its particularity is mainly reflected in: one is easy gelatinization, and namely lotus root starch, converted starch etc. have the starch gelatinization temperature of special nature all lower than rice starch; Two is not easily aging, namely finite concentration as 5% gel at low temperatures or long-time place under not easily hardening, become fragile, contribute to the mouthfeel and the form that improve product; Three is that its gel all has the preferably transparency and slickness, can the exterior quality of significantly improving product, thus realizes not adding food additives and just can realize perfect product appearance quality.
3. according to the study, starch based product is not easily aging in the food of low water content scope, and when water content is more than 45%, the aging speed of starch based goods can reduce along with the rising of water content.Find in research process, when water content control is in certain limit, its aging speed is slower, and the adjustment in conjunction with raw material significantly can delay the aging speed of starch based goods.And the phenomenons such as the age of starch of half-dried rice made products in storage can be improved along with the adjustment of water content within the specific limits, by finished product water content control within the specific limits, to guarantee that the edible quality of product is an important key problem in technology point.
Detailed description of the invention
Particular content of the present invention is set forth further below in conjunction with embodiment.
Embodiment 1:
(1) rice fermentation: take long-grained nonglutinous rice 10Kg, gets 12Kg running water, water temperature 25 DEG C, is 0.8% by running water mass percent, and namely 96g last batch is fermented the zymotic fluid of 24 hours, joins in running water, stirs, then add rice.Mixture is placed in 37 DEG C of bottom fermentations 48 hours, then cleans desanding, until surface is without bur, centrifugal filtration 3 minutes;
(2) rice after filtration is pulverized by pulverizer, puts into agitator, and take mixing starch 1kg(lotus root starch 60 parts, farina 25 parts, pre-gelatinized starch 15 parts) put into agitator;
(3) mixing of materials: above-mentioned steps (2) mixing of materials is even, and test mixing material water content, adds water by water content 29%, continues to stir, until mixture is without obvious bulk, in bean dregs shape;
(4) screw extruding: said mixture material is put into screw extruder hopper, regulate extruder charging rate, extruder rotating speed, initial for extruder material ground rice is thrown aside, treats that material outlet place temperature obviously rises, open cooling blower during material curing degree >=90%, and start normal sampling;
(5) aging: the sample got is placed on peg, and be positioned on aging rack, make material leave standstill aging 2 hours; Aging condition: aging temperature 50 DEG C, aging relative humidity 75-85%; Testing ground rice average moisture content after aging end is 27%;
(6) multiple steaming: aging rear ground rice is put into flour steaming machine, steams powder 4 minutes;
(7) cut off and wash powder: the ground rice fixed length 300mm after multiple steaming is cut off, and puts into 30 DEG C of warm water and ground rice is washed loose, soaks taking-up after 2 minutes, detection ground rice water content 42%;
(8) pack: ground rice is packed by 200g/ bag, seals tight, smooth;
(9) sterilization, cooling: sterilization parameter, temperature 90 DEG C, 35 minutes time; By product cold front heavy rain after sterilization 35 minutes, product center temperature was down to 37 DEG C, meets technological requirement.
(10) finished product key index detects: strip-breaking rate 1.2%, Cuisine loss rate is 3.5%.
Embodiment 2:
(1) rice fermentation: take long-grained nonglutinous rice 10Kg, gets 12Kg running water, water temperature 35 DEG C, is 3% by running water mass percent, and the zymotic fluid that namely 360g last batch is fermented 18 hours joins in running water, stirs, then adds rice.Mixture is placed in 32 DEG C of bottom fermentations 28 hours, then cleans desanding, until surface is without bur, centrifugal filtration 3 minutes;
(2) rice after filtration is pulverized by pulverizer, puts into agitator, and take mixing starch 2kg(lotus root starch 30 parts, farina 60 parts, pre-gelatinized starch 10 parts) put into agitator;
(3) mixing of materials: above-mentioned steps (2) mixing of materials is even, and test mixing material water content, adds water by water content 30%, continues to stir, until mixture is without obvious bulk, in bean dregs shape;
(4) screw extruding: said mixture material is put into screw extruder hopper, regulate extruder charging rate, extruder rotating speed, initial for extruder material ground rice is thrown aside, treats that material outlet place temperature obviously rises, open cooling blower during material curing degree >=90%, and start normal sampling;
(5) aging: the sample got is placed on peg, and be positioned on aging rack, make material leave standstill aging 2 hours; Aging condition: aging temperature 60 DEG C, aging relative humidity 75-85%; Testing ground rice average moisture content after aging end is 29%;
(6) multiple steaming: aging rear ground rice is put into flour steaming machine, steams powder 2 minutes;
(7) cut off and wash powder: the ground rice fixed length 300mm after multiple steaming is cut off, and puts into 50 DEG C of warm water and ground rice is washed loose, soak and take out after 200 seconds, detection ground rice water content 48%;
(8) pack: ground rice is packed by 200g/ bag, seals tight, smooth;
(9) sterilization, cooling: sterilization parameter, temperature 85 DEG C, 40 minutes time; By product cold front heavy rain after sterilization 40 minutes, product center temperature was down to 35 DEG C, meets technological requirement.
(10) finished product key index detects: strip-breaking rate 0.8%, Cuisine loss rate is 2.8%.
Embodiment 3
Carry out according to the mode identical with embodiment 1, unlike, after (2) material adds agitator, add the fresh corn mud of 300g, 50g pumpkin powder.Wherein the preparation of corn mud is that after fresh corn being cleaned, wear into pureed through colloid mill, the water content of the fresh corn mud of preparation is about 70%.
Finished product key index detects: strip-breaking rate 2.8%, Cuisine loss rate is 4.5%.
Embodiment 4
Carry out according to the mode identical with embodiment 2, unlike, after (2) material adds agitator, add the new light violet mashed potatoes of 500g.Wherein the preparation of purple mashed potatoes is that after being cleaned by new light violet potato, be cut into aliquot through dicer, then wear into pureed through colloid mill, the water content of the new light violet mashed potatoes of preparation is about 80%.
Finished product key index detects: strip-breaking rate 2.5%, Cuisine loss rate is 3.8%.
It should be noted last that, above embodiment is only unrestricted for illustration of technical scheme of the present invention, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (8)
1. half dry rice flour, is characterized in that, is prepared from by following raw materials according, and the weight portion of raw material is: rice 70-100 part, starch mixture 1-30 part, fresh fruit of vegetables mud mixture 0-20 part, fruit vegetable powder mixture 0-10 part.
2. half dry rice flour as claimed in claim 1, is characterized in that, the optimization formula of half dry rice flour is: rice 60-80 part, starch mixture 10-25 part, fresh fruit of vegetables mud mixture 0-10 part.
3. half dry rice flour as claimed in claim 1, is characterized in that, described starch mixture is mixed by one or more in converted starch, lotus root starch, pre-gelatinized starch, farina.
4. half dry rice flour as claimed in claim 1, is characterized in that, described fruit vegetable powder mixture is mixed by one or more in carrot meal, pumpkin powder, tomato powder, wheat seedling powder, corn flour, carrot meal, purple sweet potato powder, full mealy potato, analysis for soybean powder.
5. half dry rice flour as claimed in claim 1, is characterized in that, described fresh fruit of vegetables mud mixture is mixed by one or more in mashed carrot, corn mud, tomato mud, chopped spinach with ham & carrot.
6. half dry rice flour as described in claim 1 or 5, is characterized in that, the preparation method of described fresh fruit of vegetables mud mixture is: after being cleaned by fresh fruit of vegetables, be cut into aliquot, then wear into pureed through colloid mill through slicer or dicer.
7. the preparation method of half dry rice flour as claimed in claim 1, it is characterized in that, production stage is as follows:
One, rice fermentation and pretreatment: the rice after screening, look choosing is fermented, puffed wheat fermentation time 48-96 hour, or 28-42 DEG C of isoperibol bottom fermentation 16-48 hour; And the zymotic fluid once fermented 16-20 hour is added in immersion rice water, wherein the addition of zymotic fluid is soak the 0.8-10% of the rice water yield; Then filter or centrifugal filtration after the rice after fermentation being washed rice, carry out abrasive dust after filtration again and obtain rice meal, fineness of grinding reaches 60-100 order; The described last time fermentation zymotic fluid of 16-20 hour refers to that rice is through spontaneous fermentation, or adds the zymotic fluid of fermentative lactobacillus fermentation 16-20 hour gained after controlling the suitable epidemic disaster of corresponding bacterial classification;
Two, mixing of materials: rice meal, starch mixture, fruit vegetable powder mixture, fresh fruit of vegetables mud mixture are put into agitator, mixes;
Three, twin-screw extruder is shaping: the material mixed is put into twin (double) screw extruder, the charging rate of conditioning equipment, the pressure in extrusion process, curing degree >=90% when making material outlet; Material after squeezing, maturing according to the needs of product, then is squeezed into the rice flour produts of different size shape through mould; Extruder outlet is configured with blower fan, the material extruded is cooled fast, prevents the adhesion between ground rice;
Four, aging: by shaping rice flour produts under the condition of humidity >=70%, temperature 50-60 DEG C, aging 1-8 hour, and the moisture regulating product, make product surface obviously hardening, easily loose;
Five, multiple steaming: the ground rice after aging is steamed 2-5 minute again through flour steaming machine, and adopt the mode that steam directly contacts with product, steam pressure is 0.02Mpa-0.025Mpa, and steaming powder temperature is 85-90 DEG C;
Six, wash powder to cut off: the ground rice after multiple steaming put into water cooling, wash powder 10-240 second, wash powder water temperature 10-50 DEG C, according to customized cut-off after product design Weight computation determination length standard, ground rice length is 300-400mm, also can wash powder again after first customized cut-off, semi-finished product water content control scope is 35%-48%;
Seven, metering packing: enter packing machine after being measured according to packing specification by ground rice, packing machine sealing temperature 150-170 DEG C, sealing serviceability rate 98-100%, inspection bag success rate 98%-100;
Eight, rear sterilization: packaged ground rice is examined through the gold of metal detector, heavily inspection after enter pasteurize, sterilizing time 28-40 minute, sterilization temperature 85-95 DEG C;
Nine, cool: the ground rice after sterilization carries out the processing mode of cold wind cooling, makes in the ground rice central temperature short time, is namely down to 42 DEG C in 40 minutes;
Ten, preliminary examination: sterilization, cooled ground rice to be sealed, the inspection of impurity;
11, recheck finished product: half dry rice flour of storage after 7 days is packet-by-packet checked, rejects non-compliant product, the product after reinspection is carried out packaged combination and is finished product.
8. the preparation method of half dry rice flour as claimed in claim 7, is characterized in that, described half-finished water content realizes controlling in the following manner:
(1) before screw extruding, the water content of regulating step two mixtures of materials is 26 ~ 32%;
(2) step 4, namely needs after aging end to detect ground rice aging effect, and tests water content, control it as 26 ~ 30%;
(3), according to aging rear ground rice water content result, the multiple steaming time of regulating step five, when water content is higher, strengthen steam pressure, shorten and steam the time again, prevent product taken in excess moisture;
(4) product controls water content further also by step 6 realization, and the time namely by washing powder regulates, and when water content is on the low side, the object that the powder time reaches control moisture content of finished products washed by proper extension ground rice.
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