CN106107448A - A kind of preparation method of Semen Maydis rice flour - Google Patents
A kind of preparation method of Semen Maydis rice flour Download PDFInfo
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- CN106107448A CN106107448A CN201610496799.7A CN201610496799A CN106107448A CN 106107448 A CN106107448 A CN 106107448A CN 201610496799 A CN201610496799 A CN 201610496799A CN 106107448 A CN106107448 A CN 106107448A
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- semen maydis
- rice flour
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Abstract
The invention discloses the preparation method of a kind of Semen Maydis rice flour, belonging to food processing field, the preparation technology of this Semen Maydis rice flour comprises the following steps: (1) raw material soaking (2) mixing defibrination (3) steams powder molding (4) cutting (5) drying and packaging；The raw material of this rice flour is Semen Maydis and rice, remains the genuineness of Semen Maydis, and without any pigment, edible glue, Alumen, additive；And Semen Maydis rice flour mouthfeel chewiness prepared by the inventive method, the vermicelli soft taste of production is smooth, and unbroken noodles is the most agglomerating, without sand and dust so that it is preservation time lengthening.
Description
Technical field
The invention belongs to food processing field, particularly relate to the preparation method of a kind of Semen Maydis rice flour.
Background technology
Containing abundant unsaturated fatty acid in Semen Maydis, the most linoleic content is up to more than 60%, and linoleic acid can
To reduce cholesterol, prevent it to be deposited on blood vessel, thus reduce the generation of arteriosclerosis, to prophylaxis of hypertension, heart and brain
Angiopathy has positive effect.
Bean noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.
After bean noodles starch adds water cure, it is crushed to strip (narrow or wide or flat or because of) or strip food.Along with Living Water
Flat raising, people are no longer satisfied with the simple edible function (allay one's hunger, absorb energy matter) of bean noodles, and wish this biography of bean noodles
System food can carry more alimentary health-care function.
Semen Maydis self is not easily-synthesized rich in human body is necessary more than 30 kind nutrient substance, as ferrum, calcium, selenium, zinc, potassium,
Magnesium, manganese, phosphorus, glutathion, glucose, aminoacid etc..Vitamin content in Semen Maydis is the highest, for rice, the 5 of Semen Tritici aestivi～10
Times.
The edible way of Semen Maydis is included traditional steaming and decocting, corn juice, sweet corn soup and with Semen Maydis flour processing various
Food, such as utilizes Semen Maydis flour to be processed into Semen Maydis line.Semen Maydis line is due to smooth tasty, deeply by consumers in general's (especially south consumption
Person) like.But owing in corn starch, water-insoluble amylose content is few, processing caking ability causes intensity and toughness not
Relatively low both relative to other frumentum powder, follow-up edible time, easily produce stick with paste soup, fracture, the not problem such as resistant to cook.
In order to solve the problems referred to above, in the existing Semen Maydis line course of processing, typically by adding Alumen, boronation sodium, gathering
The additives such as sodium acrylate, composite phosphate, plant gum, improve its biceps, strengthen boiling fastness.And human body is all had by these raw materials
Potentially hazardous, the health of human body is constituted a threat to.Such as Alumen, as food additive, can not be got rid of after being eaten by people substantially
Internal, will forever be deposited in human body.And Alumen can kill brain cell, people is made the symptom such as brain atrophy, dementia to occur in advance, sternly
Ghost image rings the intelligence of people.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the preparation method of a kind of Semen Maydis rice flour.
The present invention is achieved by the following technical programs.
The preparation method of a kind of Semen Maydis rice flour, comprises the following steps:
(1) Semen Maydis is clean, dewatering, breaks into flour paste shape by the Semen Maydis after dewatering；
(2), after rice being soaked, drain addition Semen Maydis and be watered and wear into slurry by stone grinder；
(3) allow mixed serum flow in the face of steamed powder machine and carry out ripening molding with steam；
(4) cutting is carried out after molding；
(5) use dehydrator to dry in the rice flour after cutting, pack after drying.
Further, described Corn moisture content is 30%～50%.
Further, the described rice in steep time is 2～5h, and temperature is 10～40 DEG C.
Further, the water yield that described rice in steep is used is 5～10 times of rice.
Further, described Semen phaseoli radiati is mixed by the weight ratio of 1～5:5～9 with rice.
Further, the described amount of being watered is 40%～60%.
Further, described mixed serum is also added into the edible oil of 1～3%.
Further, described edible oil is soybean oil.
Further, in described steam molding, vapor (steam) temperature is 100～140 DEG C, and the moisture of rice flour controls
30%～50%.
Further, described dehydrator temperature is 40-60 DEG C, in the environment of humidity 50%-65%, is dried to rice flour water
Content is divided to control 3%～9%.
The beneficial effects of the present invention is:
(1) the inventive method make use of Semen Maydis to greatest extent, and remains local flavor and the nutrition of Semen Maydis.
(2) raw material is pure Semen Maydis and rice, without pigment, edible glue, Alumen, additive, more conforms to the present age to food
The requirement of health-nutrition.
(3) in technique scheme, rice flour first cooks with high-temperature steam, reuses drying machine drying, is greatly increased
The elasticity of vermicelli so that rice flour more chewiness.
The Semen Maydis rice flour mouthfeel chewiness of the present invention, the rice flour soft taste of production is smooth, and unbroken noodles is the most agglomerating, without sand and dust,
Make its preservation time lengthening.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
The preparation method of a kind of Semen Maydis rice flour, comprises the following steps:
(1) by moisture be 30% Semen Maydis clean, dewatering, the Semen Maydis after dewatering is broken into flour paste shape；
(2) the water time of carrying out adding 5 times in rice is 2h, after temperature is 10 DEG C of immersions, drains the weight adding 1:9
The Semen Maydis of ratio is also converted the water of 40% and is worn into slurry by stone grinder；
(3) mixed serum adds 1% soybean oil relief its to flow in the face of steam flour steaming machine be 100 DEG C by temperature
Steam carries out ripening molding, and the moisture of rice flour controls 30%；
(4) cutting is carried out after molding；
(5) it is 40 DEG C by the rice flour dehydrator temperature after cutting, in the environment of humidity 50%, dries to rice flour moisture
Content controls to pack 3%.
Embodiment two
The preparation method of a kind of Semen Maydis rice flour, comprises the following steps:
(1) by moisture be 40% Semen Maydis clean, dewatering, the Semen Maydis after dewatering is broken into flour paste shape；
(2) the water time of carrying out adding 7 times in rice is 3h, after temperature is 25 DEG C of immersions, drains the weight adding 3:7
The Semen Maydis of ratio is also converted the water of 50% and is worn into slurry by stone grinder；
(3) mixed serum adds 2% soybean oil relief its to flow in the face of steam flour steaming machine be 120 DEG C by temperature
Steam carries out ripening molding, and the moisture of rice flour controls 40%；
(4) cutting is carried out after molding；
(5) it is 50 DEG C by the rice flour dehydrator temperature after cutting, in the environment of humidity 55%, dries to rice flour moisture
Content controls to pack 6%.
Embodiment three
The preparation method of a kind of Semen Maydis rice flour, comprises the following steps:
(1) by moisture be 50% Semen Maydis clean, dewatering, the Semen Maydis after dewatering is broken into flour paste shape；
(2) the water time of carrying out adding 10 times in rice is 5h, after temperature is 40 DEG C of immersions, drains the weight adding 5:5
The Semen Maydis measuring ratio the water converting 60% wear into slurry by stone grinder；
(3) mixed serum adds 3% soybean oil relief its to flow in the face of steam flour steaming machine be 140 DEG C by temperature
Steam carries out ripening molding, and the moisture of rice flour controls 50%；
(4) cutting is carried out after molding；
(5) it is 60 DEG C by the rice flour dehydrator temperature after cutting, in the environment of humidity 65%, dries to rice flour moisture
Content controls to pack 9%.
Claims (10)
1. the preparation method of a Semen Maydis rice flour, it is characterised in that comprise the following steps:
(1) Semen Maydis is clean, dewatering, breaks into flour paste shape by the Semen Maydis after dewatering；
(2), after rice being soaked, drain addition Semen Maydis and be watered and wear into slurry by stone grinder；
(3) allow mixed serum flow in the face of steamed powder machine and carry out ripening molding with steam；
(4) cutting is carried out after molding；
(5) use dehydrator to dry in the rice flour after cutting, pack after drying.
2. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that described Corn moisture content is 30%
～50%.
3. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that the described rice in steep time be 2～
5h, temperature is 10～40 DEG C.
4. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that the water that described rice in steep is used
Amount is 5～10 times of rice.
5. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that described Semen phaseoli radiati and rice are by 1～5:5
～the weight ratio mixing of 9.
6. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that the described amount of being watered be 40%～
60%.
7. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that be also added in described mixed serum
1～the edible oil of 3%.
8. the preparation method of Semen Maydis rice flour as claimed in claim 7, it is characterised in that described edible oil is soybean oil.
9. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that in described steam molding, steam temperature
Degree is 100～140 DEG C, and the moisture of rice flour controls 30%～50%.
10. the preparation method of Semen Maydis rice flour as claimed in claim 1, it is characterised in that described dehydrator temperature is 40-60
DEG C, in the environment of humidity 50%-65%, it is dried to rice flour moisture and controls 3%～9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610496799.7A CN106107448A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of Semen Maydis rice flour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610496799.7A CN106107448A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of Semen Maydis rice flour |
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| Publication Number | Publication Date |
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| CN106107448A true CN106107448A (en) | 2016-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610496799.7A Pending CN106107448A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of Semen Maydis rice flour |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995952A (en) * | 2016-06-06 | 2016-10-12 | 三明市和财食品有限公司 | Preparation technology of coarse food grain steamed noodles |
| CN107048196A (en) * | 2017-04-25 | 2017-08-18 | 左自芹 | A kind of corn musculus cutaneus formula and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
-
2016
- 2016-06-29 CN CN201610496799.7A patent/CN106107448A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729839A (en) * | 2005-08-17 | 2006-02-08 | 王雪源 | Kishimen rice flour and its production method |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995952A (en) * | 2016-06-06 | 2016-10-12 | 三明市和财食品有限公司 | Preparation technology of coarse food grain steamed noodles |
| CN107048196A (en) * | 2017-04-25 | 2017-08-18 | 左自芹 | A kind of corn musculus cutaneus formula and preparation method |
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Application publication date: 20161116 |