CN106173823A - A kind of preparation method of rice flour - Google Patents
A kind of preparation method of rice flour Download PDFInfo
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- CN106173823A CN106173823A CN201610497837.0A CN201610497837A CN106173823A CN 106173823 A CN106173823 A CN 106173823A CN 201610497837 A CN201610497837 A CN 201610497837A CN 106173823 A CN106173823 A CN 106173823A
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- rice flour
- rice
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- flour
- steam
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Abstract
The invention discloses the preparation technology of a kind of rice flour, belonging to field food processing field, the preparation technology of this rice flour comprises the following steps: (1) raw material soaking (2) defibrination (3) steams powder molding (4) cutting (5) drying and packaging；The raw material of this rice flour is rice, remains local flavor and the nutrition of rice, and without any pigment, edible glue, Alumen, additive；And rice flour mouthfeel chewiness prepared by the inventive method, the rice flour 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 rice flour.
Background technology
Wet rice flour noodles is that the powder obtained by rice in steep, defibrination processes through steps such as squeezing molding, the characteristic of wet rice flour noodles
Local flavor and mouthfeel are rice flour trencherman accreditations, but the holding phase of wet rice flour noodles is shorter, and this feature has become restriction, and it is sold at a distance
The important bottleneck sold.In prior art, it is typically employed in production process interpolation anticorrosion and bactericidal agent and reaches to extend wet rice flour noodles guarantor
Hold the purpose of phase, such as the patent of invention of Publication No. CN1231837, (can by adding resisting starch ageing agent in process of production
To be one or more in oligosaccharide, sorbitol, sodium carboxymethyl cellulose), then the bean noodles that will cook after extrusion are sour
Taste agent carries out pickling, so that the holding phase of the wet rice flour noodles prepared is more than 3 months.And for example Publication No. CN102178179A
Patent of invention, by control water content, segmentation ripening, and use chemistry and physical segment sterilization technique so that prepared is wet
The holding phase of rice flour is more than 6 months.The wet rice flour noodles that method described in foregoing invention produces has the longer holding phase, but
Owing to it uses chemical addition agent, people can cause certain impact to healthy after being eaten for a long time.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the preparation method of a kind of rice flour.
The present invention is achieved by the following technical programs.
The preparation method of a kind of rice flour, comprises the following steps:
(1), after rice being soaked, it is watered after draining and wears into slurry by stone grinder；
(2) allow serosity flow in the face of steamed powder machine and carry out ripening molding with steam；
(3) cutting is carried out after molding；
(4) use dehydrator to dry in the rice flour after cutting, pack after drying.
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, the described amount of being watered is 40%～60%.
Further, described serosity is also added into the edible oil of 1～3%.
Further, described edible oil is Oleum Brassicae campestris.
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) raw material is pure rice, remains local flavor and the nutrition of rice, without pigment, edible glue, Alumen, additive, more
Add the requirement meeting the present age to food health nutrition.
(2) in technique scheme, first with steam, rice flour is cooked, reuse drying machine drying, considerably increase
The elasticity of rice flour so that rice flour more chewiness.
The rice flour mouthfeel chewiness that the inventive method makes, the rice flour soft taste of production is smooth, and unbroken noodles is the most agglomerating, nothing
Sand and dust so that it is 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 rice flour, comprises the following steps:
(1) the water time of carrying out adding 5 times in rice is 2h, after temperature is 10 DEG C of immersions, drains rear and converts 40%
Water wears into slurry by stone grinder；
(2) serosity adds 1% Oleum Brassicae campestris relief its to flow in the face of steam flour steaming machine be 100 DEG C of steam by temperature
Carry out ripening molding, and the moisture of rice flour controls 30%%；
(3) cutting is carried out after molding；
(4) 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 rice flour, comprises the following steps:
(1) the water time of carrying out adding 7 times in rice is 4h, after temperature is 30 DEG C of immersions, drains rear and converts 50%
Water wears into slurry by stone grinder；
(2) serosity adds 2% Oleum Brassicae campestris relief its to flow in the face of steam flour steaming machine be 120 DEG C of steam by temperature
Carry out ripening molding, and the moisture of rice flour controls 40%；
(3) cutting is carried out after molding；
(4) 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 rice flour, comprises the following steps:
(1) the water time of carrying out adding 10 times in rice is 5h, after temperature is 40 DEG C of immersions, drains rear and converts 60%
Water wears into slurry by stone grinder；
(2) serosity adds 3% Oleum Brassicae campestris relief its to flow in the face of steam flour steaming machine be 140 DEG C of steam by temperature
Carry out ripening molding, and the moisture of rice flour controls 50%；
(3) cutting is carried out after molding；
(4) 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 (8)
1. the preparation method of a rice flour, it is characterised in that comprise the following steps:
(1), after rice being soaked, it is watered after draining and wears into slurry by stone grinder；
(2) allow serosity flow in the face of steamed powder machine and carry out ripening molding with steam；
(3) cutting is carried out after molding；
(4) use dehydrator to dry in the rice flour after cutting, pack after drying.
2. the preparation method of rice flour as claimed in claim 1, it is characterised in that the described rice in steep time is 2～5h, temperature
Degree is 10～40 DEG C.
3. the preparation method of rice flour as claimed in claim 1, it is characterised in that the water yield that described rice in steep is used is
5～10 times of rice.
4. the preparation method of rice flour as claimed in claim 1, it is characterised in that the described amount of being watered is 40%～60%.
5. the preparation method of rice flour as claimed in claim 1, it is characterised in that be also added into 1～3% in described serosity
Edible oil.
6. the preparation method of rice flour as claimed in claim 5, it is characterised in that described edible oil is Oleum Brassicae campestris.
7. the preparation method of rice flour as claimed in claim 1, it is characterised in that in described steam molding, vapor (steam) temperature is
100～140 DEG C, and the moisture of rice flour controls 30%～50%.
8. the preparation method of 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 |
|---|---|---|---|
| CN201610497837.0A CN106173823A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610497837.0A CN106173823A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173823A true CN106173823A (en) | 2016-12-07 |
Family
ID=57463332
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610497837.0A Pending CN106173823A (en) | 2016-06-29 | 2016-06-29 | A kind of preparation method of rice flour |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605832A (en) * | 2016-12-20 | 2017-05-03 | 绩溪袁稻农业产业科技有限公司 | Fruit and vegetable rice noodles for keeping young and preparation method of fruit and vegetable rice noodles |
| CN106722032A (en) * | 2016-12-20 | 2017-05-31 | 绩溪袁稻农业产业科技有限公司 | A kind of stomach nourishing health ground rice and preparation method thereof |
| CN107114663A (en) * | 2017-04-28 | 2017-09-01 | 芜湖扬展新材料科技服务有限公司 | A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof |
| CN114938840A (en) * | 2022-05-25 | 2022-08-26 | 中南林业科技大学 | Edible rice flour and fish meal for children and preparation and application thereof |
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 CN201610497837.0A patent/CN106173823A/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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106605832A (en) * | 2016-12-20 | 2017-05-03 | 绩溪袁稻农业产业科技有限公司 | Fruit and vegetable rice noodles for keeping young and preparation method of fruit and vegetable rice noodles |
| CN106722032A (en) * | 2016-12-20 | 2017-05-31 | 绩溪袁稻农业产业科技有限公司 | A kind of stomach nourishing health ground rice and preparation method thereof |
| CN107114663A (en) * | 2017-04-28 | 2017-09-01 | 芜湖扬展新材料科技服务有限公司 | A kind of fruits and vegetables nourishing the stomach ground rice and preparation method thereof |
| CN114938840A (en) * | 2022-05-25 | 2022-08-26 | 中南林业科技大学 | Edible rice flour and fish meal for children and preparation and application thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |