CN106234949A - A kind of rice made products using Rhizoma Dioscoreae modification and preparation method thereof - Google Patents
A kind of rice made products using Rhizoma Dioscoreae modification and preparation method thereof Download PDFInfo
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- CN106234949A CN106234949A CN201610636343.6A CN201610636343A CN106234949A CN 106234949 A CN106234949 A CN 106234949A CN 201610636343 A CN201610636343 A CN 201610636343A CN 106234949 A CN106234949 A CN 106234949A
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- rice
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Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of rice made products using Rhizoma Dioscoreae modification and preparation method thereof, major product is rice flour and new year cake, belongs to food technology field.Preparation method of the present invention includes that preparation and the big step of preparation three of modified rice made products of starch are hung in the preparation of long Rhizoma Dioscoreae granule, rice.The preparation method of long Rhizoma Dioscoreae granule is that fresh long Rhizoma Dioscoreae → peeling → color fixative → dry → parched with bran is concocted → pulverized；It is rice in steep → defibrination → hang slurry → be dried → pulverize that rice hangs the preparation method of starch；Then long Rhizoma Dioscoreae granule, rice being hung starch and soak molding in the mixed material addition forming machine that rice pellets is mixed to prepare, half dry rice flour semi-finished product need the most aging.The present invention has widened coarse grain staple food grain path, also promotes that new year cake rice flour changes toward functional food direction from the effect of single offer diet energy.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of rice made products using Rhizoma Dioscoreae modification and preparation method thereof,
Major product is rice flour and new year cake, belongs to food technology field.
Background technology
One, rice noodle and bait block and new year cake rice flour
Rice noodle, also referred to as rice flour, meter Si or rice and flour, be a kind of rice-made food of liking of south China people, and Gu has " north noodles, south
Side rice noodle " edible tradition, the most fashionable whole world.
Among ancient cookbook " food ", note rice noodle is " bright ".Traditional rice noodle is with rice as primary raw material, after soaking
Rice grinds, water mixing is mixed thoroughly, cooks into cake block；Take advantage of heat that cake block utensil is squeezed into lines, cook under fresh and alive state.Five
Say " powder rice steams bits " in Dai Xukai " origin of Chinese character system biography ", i.e. rice is broken into pieces.
Bait block, it is simply that the punching of the above-mentioned cake block cooked smash, kneading becomes variously-shaped, such as block, silk, sheet, can steam that can boil can
Fry, be a kind of rice-made foods of liking of southwest people.People from Jiangsu and Zhejiang Provinces custom is " new year cake "." anxious with regard to a piece " has that " cakes wheat meal is sweet
Bean thick soup ", Yan Shigu's explanations one: " rice and flour steaming of urinating then for bait ".Homecraft makes, and the most only need to be steamed by rice and parboil,
Just can be smash by punching, kneading forms bait block.
The tradition taste of rice noodle bait block, nutritive value are the most single, it is necessary to be further improved.
It is noted that the area based on wheaten food, traditional consciousness thinks that rice does not has steamed bread, pancake, noodles to disappear well
Changing, the most just lacked the selection of a kind of meals, rice noodle bait block has been considered as then the rice made products of digestion, this rice noodle the most in recent years
Bait block is in fashion a major reason in the north.And having added the rice noodle bait block of Rhizoma Dioscoreae, the approval of " nourishing the stomach " will be the most universal.
Two, the change of rice noodle bait block
Rice noodle of generally living makes two methods: one, makes, be commonly called as " Calyx seu fructus physalis rice noodle ", its complex process after taking the fermentation of rice water mill,
Produce time-consuming, be difficult to preserve.Its two, directly extrude in the machine after taking rice pulverizing, temperature frictionally makes its gelatinizing molding,
It is referred to as " dry pulp rice noodle ".
Owing to form is different with feature, and regional difference, people be accustomed to distinguishing rice noodle be " Calyx seu fructus physalis rice noodle ", " acid powder ",
" dry pulp rice noodle ", " rice flour ", " dried rice noodle "；It is generally acknowledged that in the industry " dry pulp rice noodle " and " rice flour " are the same thing；Special one carries
It is that first four kinds refer generally to fresh and alive rice noodle (being also water rice noodle), and latter refers to the dry pulp rice noodle dried.
Now system live rice noodle have well-done rapidly, steaming and decocting fry that the most suitable, tasty uniformly resistant to cook is the most rotten, tasty and refreshing cunning is tender, boils rear soup
The most turbid, it is easy to the feature of digestion, it is particularly suitable for leisure fast food and eats.
" dry pulp rice noodle " can cook before again cooking water send out, be convenient for carrying storage；Though so chewy is good, tasty insufficient, mouth
Feel the best.
The change of bait block is mainly reflected in the introducing of machine power, and traditional " treadle-operated tilt hammer for hulling rice is pounded " kneading mode almost disappeares, take and
Instead of be to utilize machine kneading, raw material also becomes " steaming powder " from " rice ".
In view of the nutrition of rice bait block is single, people start the coarse grain such as Semen Maydis, Sorghum vulgare Pers., Semen Fagopyri Esculenti are also taked bait block in recent years
Production method makes semi-finished product food materials, is named to " corn bait " " sorghum bait " etc..
Contemporary rice noodle, due to the intervention of mechanized production, the innovation of materials, occurs in that many is broken up especially:
One of differentiation: live rice noodle and two points of world of rice flour of living.From mouthfeel, rice noodle of living mostly is " bright and beautiful muscles and bones ", and rice flour of living is many
For " mellow muscles and bones ", rice noodle entrance of living is the most smooth, and rice flour entrance of living more glues glutinous.Particularly " Calyx seu fructus physalis rice noodle " and " acid powder "
Distinguish the hugest: acid powder entrance " continuous easyization of acid ", Calyx seu fructus physalis rice noodle entrance " acid embrittlement somersault ".The root of this difference essentially consists in
The employing that rice " hangs sizing process ".
The two of differentiation: dried rice noodle and half dried rice noodle are caught up from behind." dried rice noodle " is similar with " dry rice flour ", after drying not only
Can preserve for a long time, and be not easy to go bad.Dried rice noodle is simple owing to making, and replaces Calyx seu fructus physalis rice noodle the most step by step.And half-dried rice
Line has reduction effect good, and water sends out time short feature, has begun at supermarket semi-finished product cabinet mass selling.
The three of differentiation: existing system rice noodle alive is saved up strength to start out.In view of the storage of Calyx seu fructus physalis rice noodle is transported extremely inconvenient, and the shelf-life is non-
The shortest；Generally, Calyx seu fructus physalis rice noodle contained by bamboo basket among the people, covers with wet towel simultaneously, can pass through bamboo basket at this and " ventilate ",
And in the environment of down discharging micro-moisture " moisturizing " with wet towel, Calyx seu fructus physalis rice noodle can preserve 18～24 hours；When exceeding
Between then break broken substantially, or stiff being difficult to is swallowed.Additionally, too many illegal retailer is in order to seek exorbitant profit, with rice inferior add Alumen,
The additive that " sodium formaldehyde sulfoxylate " etc. are harmful to health is moulding, makes consumer be difficult to distinguish.Based on both, commodity section is now making rice noodle alive
Become trend.
The four of differentiation: diversification of feedstock.In view of the popular acceptance of rice noodle is the highest, use for reference the way of " dry pulp rice noodle ", closely
Over Nian, people start also to take rice noodle production method to make semi-finished product food materials, even add the coarse grain such as Semen Maydis, Sorghum vulgare Pers., Semen Fagopyri Esculenti
Fruit and vegerable, now make existing food or take-away in dining room.
Three, the nutritional labeling of rice noodle bait block
People are using rice as usual staple food, and amount is big, are to supplement energy and the basal diet of nutrient.Refined rice master
To be made up of starch, protein, lipid, vitamin, mineral and cellulose.
Rice noodle and the nutritional labeling of bait block and rice are basically identical, and rice every hectogram leading indicator is about: energy 355,000
Card, 7.4 grams of protein, 0.1 gram of fat, carbohydrate 81.5 grams, dietary fiber 0.3 gram, thiamine 0.02 milligram, riboflavin
0.02 milligram, 0.6 milligram of nicotinic acid, calcium 6 milligrams, 62 milligrams of phosphorus, 14 milligrams of potassium, 16.3 milligrams of sodium, 16 milligrams of magnesium, ferrum 3.2 milligrams,
0.8 milligram of zinc, selenium 7.48 microgram, copper 0.3 milligram, 0.6 milligram of manganese.
Starch and protein are the main components of rice, and wherein content of starch reaches about 80%, and protein accounts for about 8%.Rice
Medicated porridge has stomach function regulating, spleen reinforcing, lung heat clearing effect.Rice water has yin nourishing, QI invigorating, the function moisturized, and nature and flavor are sweet flat, with rice water rush milk powder or to
It is all more satisfactory that baby makees to assist diet.In the daily life of modern, the chance having rice water and congee is little, adds
Select polished rice for pursuing mouthfeel, cause the nutrient of rice to be lost too much.Rice noodle and bait block technique, the most preferably remain this
A little nutritional labelings.
While it is true, compare with coarse grain such as Semen Maydiss, the nutritional labeling of rice is the most single, particularly in rice
" alcohol soluble protein " and " lysine " content is the most on the low side, adds some coarse grain, again not a slip of tongue sense in rice, becomes a kind of reason
Want to select.
Four, nutrition and the theory of absorption
Absorb (absorption) this concept be commonly used in medical science, physics, in biology, and produce, excretion the meaning
Relatively.
The mankind are unicellular organism and higher mammal, and the absorption process of nutrient is all that material molecule passes cell membrane entrance
Intracellular, or left cell by the intracellular cell membrane through opposite side again, enter tissue fluid or blood.Entered through 10000000 year
Changing, the narrow spectrum special mechanism of absorption of different material is occupied more importantly position by the mankind.
Nutrient substance in food in addition to vitamin, water and inorganic salt can directly be absorbed, protein, fat and
The materials such as saccharide all directly can not be absorbed by body, need to be broken down into the small-molecule substance of simple in construction in digestive tract,
Just can be absorbed and used.Food is broken down into simple in construction in digestive tube, can the process of absorbed small-molecule substance just claim
For " digestion ".
In digestion process, include physics and food is decomposed by chemical mode: except chewing, enterogastric peristalsis grinds
Mill, also includes, by the various Digestive systems secreted by digestive gland, complicated various nutrient substance are decomposed into the letter that intestinal wall can absorb
Single compound, if carbohydrate breakdown is monosaccharide, breaks down proteins is aminoacid, and lipidolysis is glycerol and fatty acid.Then this
Nutrient substance after a little decomposition is absorbed into internal by small intestinal (mainly jejunum), and then enters blood and lymph fluid.
No matter it is mechanicalness digestion or chemical digestion, the most all depends on the spleen and stomach function of health.Namely
Saying, if food itself is relatively beneficial to invigorating the spleen and regulating the stomach, then contributing to the equilibrium of human nutrition structure, rice food adds Rhizoma Dioscoreae,
It it is a good option.
Five, nutritive yam is worth
Rhizoma Dioscoreae is one of material of using as new resource for food of health ministry approval, is also the integration of edible and medicinal herbs authorized of Ministry of Public Health
One of kind, be to use as vegetable or coarse grain by traditional habit.
China eats the Rhizoma Dioscoreae history of existing thousand of years, has " Rhizoma Dioscoreae sweet in the mouth, property described in the Shennong's Herbal of Han dynasty
Flat, main support, qi-restoratives is won, except cold and heat pathogen, invigorating the spleen and replenishing QI power, long muscle, take normal hearing and eyesight for a long time ", rise at that time Rhizoma Dioscoreae the most by
As good nutritious tonifying Chinese herbal medicine.
Traditional medicine is thought, Rhizoma Dioscoreae has the functions such as spleen invigorating, the kidney invigorating, benefit essence, to animal and people's weakness of the spleen and stomach, inappetence,
Diabetes, constipation etc. have certain curative effect.Wherein, more preferably, the effect to lungs kidney is more for effect of fresh Rhizoma dioscoreae YIN nourishing；Dry
The effect of Rhizoma Dioscoreae spleen reinforcing is strong；Rhizoma Dioscoreae is partial to kidney-tonifying sperm-generating, the moon of lung benefiting kidney；Stir-baked RHIZOMA DIOSCOREAE with soil is partial to tonifying spleen and stopping diarrhea；Parched with bran
Rhizoma Dioscoreae is partial to strengthening the spleen stomach function regulating, supplementing the kidney to control the nocturnal.
Modern medicine measures, and Rhizoma Dioscoreae is starch-containing, polysaccharide, polyphenol oxidase, cholesterol, ergosterol, cupreol, manna
The compositions such as polysaccharide, allantoin, dopamine, Rhizoma Dioscoreae alkali, phytic acid, also rich in multiple inorganic units such as several amino acids and iodine, phosphorus, calcium
Element.Comparing other starch foods, polysaccharide and allantoin activity in Rhizoma Dioscoreae are higher.
Polysaccharide (polysaccharide) is to be formed by the condensation dehydration of multiple monosaccharide molecule, be molecule structure complicated and
Huge glucide.All carbohydrates meeting macromolecular compound concept and derivant thereof are referred to as polysaccharide.In Rhizoma Dioscoreae
Rich in unartificial yeast glucosan, be the one of polysaccharide, immunomodulating, radioprotective, regulation the intestines and stomach, help organizational structure regeneration
Or repair, promote that wound healing and the prevention aspect such as cardiovascular and cerebrovascular vessel and diabetes are respectively provided with outstanding behaviours, to hepatitis, tumor, the heart
Blood vessel, diabetes, blood fat reducing, anti-ageing aspect of waiting for a long time all have unique biological activity.
The lifes such as in Rhizoma Dioscoreae, the highest allantoin of activity has promotion cell growth, accelerates wound healing, horny layer softening albumen
Reason function, is good consolidant and the antiulcer agents of skin trauma.Can be used as alleviating and treatment xeroderma, scaling skin
Skin disease, skin ulcer, digestive tract ulcer and inflammation, all have good therapeutic effect to osteomyelitis, diabetes, liver cirrhosis, acne.Until
2009, the new technique extracting and using natural allantoin just started by legend group of Switzerland legend skin protection institute.
Machining experiment is it is also shown that compared with the Rhizoma Dioscoreae do not cut, cutting can cause Rhizoma Dioscoreae catalase, peroxidase
And the rising of the antioxidation related enzyme activity such as polyphenol oxidase, but cause Vc, total phenols, flavonoid, reduced glutathion etc.
The decline of Antioxidants, and its antioxidation relevant enzyme of whole non-divided Rhizoma Dioscoreae and antioxidant are kept at stable
Level.
After measured, one kilogram of Rhizoma Dioscoreae powder is generally containing 112 grams of protein, total sugar 6.2 grams, reducing sugar 4.7 grams, fat 133.6
Gram, starch 287.3 grams, carotene 13.27 grams, P1261.84 milligram, K718.26 milligram, Na80.11 milligram, Ca54.17
Milligram, Fe678.26 milligram, Mn115.14 milligram, Zn204.62 milligram.Compare with fresh Rhizoma dioscoreae, total sugar, reducing sugar, carotene
Substantially content reduces.
Modern nutriology also confirms that, Rhizoma Dioscoreae contains abundant starch, vitamin and phosphorus, calcium, magnesium, ferrum, zinc, copper, potassium etc.
Mineral element, is all-ages nutriment.Meanwhile, in food aminoacid composition determine protein quality, and Rhizoma Dioscoreae must
Although needing amino acid content slightly below Chicken Albumin standard, but apparently higher than WHO/ FAO standards of grading, this can making up with corn
The deficiency of lysine during particularly rice is main meals person's food, improves people's utilization rate to protein.
Six, Rhizoma Dioscoreae biological nature
According to morphological characteristic, Chinese yam idioplasm resource is divided into 4 big kinds by gardening: long Rhizoma Dioscoreae (Dioscorea
Polystachya), Dioscarea persimilis Prain et Burkill． (Dioscorea persimilis), mountain potato (Dioscorea fordii) and ginseng potato
(Dioscorea alata).The Rhizoma Dioscoreae of this 4 type differs greatly in leaf portion and underground tuber's characters, it is easy to distinguish.
Use as vegetable, or medicine-food two-purpose, generally select long Rhizoma Dioscoreae, formal name used at school: Dioscorea polystachya, have another name called
Rhizoma dioscoreae (Dioscorea polystachya Turcz.), Rhizoma Dioscoreae, Chinese yam, field potato, Buddhist palm potato etc., be a master of Rhizoma Dioscoreae
Wanting category, plant classification is: plant kingdom, Angiospermae, Monocotyledonae, Dioscoreales, Dioscoreaceae
(Dioscoreaceae), Wild yam (Dioscorea).
Long Rhizoma Dioscoreae is also commonly called as Rhizoma Dioscoreae, and Rhizoma Dioscoreae is, Dioscorea opposita, perennial winding liana, underground is cylinder
Shape meat tuber, typical diameters 2-10cm, long 50-150cm, quality 300-3000g.
Long Rhizoma Dioscoreae be distributed widely in (height above sea level 150-850 rice) on the south China northeast, Hebei, Shandong, Henan, Huaihe River, Anhui,
Jiangsu, Zhejiang (height above sea level 450-1000 rice), Jiangxi, Fujian, Taiwan, Hubei, Hunan, In Northern Guangxi, Guizhou, Eastern Yunnan the north
(height above sea level 1500-2500 rice), Sichuan (height above sea level 700-500 rice), In Eastern Gansu (height above sea level 950-1100 rice) and Southern Shaanxi (height above sea level
350-1500 rice) etc. ground.Also there is distribution Korea, Japan, Caribbean area.
Long Rhizoma Dioscoreae tuber is medicine-food two-purpose food materials, is also important tuber vegetable, or multiple Far-away Backward Areas is special
Being the local speciality in mountain area, the most famous has Ya'an Sichuan province Erlongshan Mountains Rhizoma Dioscoreae, Anshun of Guizhou Rhizoma Dioscoreae, Yunnan sieve time Rhizoma Dioscoreae, cloud
Yaoan, south Rhizoma Dioscoreae, Feng County, Jiangsu Rhizoma Dioscoreae, Guannan, Jiangsu Rhizoma dioscoreae, Ruichang, Jiangxi Rhizoma Dioscoreae, Gaoyang, Gaoyang, Hebei fiber crops Rhizoma Dioscoreae, Hebei peace
Rhizoma Dioscoreae, Lixian County, Hebei fiber crops Rhizoma Dioscoreae, Jiaozhuo, Henan RHIIZOMA DIOSCOREAE fr0m Henan of China, Henan temperature line Rhizoma Dioscoreae, Xiangyang, Hubei Rhizoma Dioscoreae, Lichuan County, Hubei for no reason
Rhizoma Dioscoreae, state, Weihe River Basin, shaanxi Province Nanhua Rhizoma Dioscoreae, Pishan Rhizoma Dioscoreae and Pingliang, Gansu Rhizoma Dioscoreae etc..
Seven, Rhizoma Dioscoreae processing
The eating method of Rhizoma Dioscoreae based on fresh Rhizoma dioscoreae section, drink raw yam slice, food Rhizoma Dioscoreae powder；The existing best eating method of Rhizoma Dioscoreae is to take
Boil, Baoshang or steamed wheaten foods；Although the use of Rhizoma Dioscoreae powder is convenient, assimilation effect is optimal, but does not popularize, and main cause is mountain
The plant alkaloid contained in Escin contained in coating or mucus, a few peoples' contact can cause Rhizoma Dioscoreae allergy to itch, have the fear heart
Reason.
It is by Exposure to Sunlight, baking after section by fresh Rhizoma dioscoreae that the Rhizoma Dioscoreae powder processing method generally taked at present is mainly two kinds: one
Bake and wait dried directly grinds, Rhizoma Dioscoreae powder ripening, reconstitute the most at any time and drink.Two is to use spray drying technology, true
After empty dry technology or Freeze Drying Technique, the Rhizoma Dioscoreae powder that reprocessing makes, such Rhizoma Dioscoreae powder is that moisture is low but do not have
There is processed to process, have certain toxin because of in the Rhizoma Dioscoreae made a living, be not suitable for reconstituting at any time drinking.
Parched with bran is one of Rhizoma Dioscoreae medicinal tradition concocted method, refers to the process of preparing Chinese medicine stirred by Rhizoma Dioscoreae raw cook with a certain amount of Testa Tritici
Method.Someone with thin layer chromatography scanning respectively to Rhizoma Dioscoreae and the water-soluble extractives of 3 kinds of different processed products, ethanol-soluble extractives
It is determined with the active component Content of Allantoin of Rhizoma Dioscoreae.Found that 4 kinds of sample water-soluble extractivess and alcohol-soluble leach
Thing content basic simlarity, Content of Allantoin is then that parched with bran product are the highest.Wang Haibo of Nanjing University of Traditional Chinese Medicine et al. uses simultaneously
HPLC method determines the content of allantoin in dried rhizoma of Dioscorea opposita before and after parched with bran respectively, it has been found that in Rhizoma Dioscoreae (parched with bran), Content of Allantoin is the highest, recognizes
The dissolution of allantoin in dried rhizoma of Dioscorea opposita is conducive to for parched with bran.
Additionally, have invention disclosed provide a kind of by low temperature baking device manufacture without any additive
Pure natural low temperature bakees ripe Rhizoma Dioscoreae powder, and this production technology is simple, and with short production cycle, made Rhizoma Dioscoreae powder can keep Rhizoma Dioscoreae
Former perfume (or spice), powder is fine and smooth, moisture, sterilization thoroughly, long shelf-life, instant edible, but be still difficult to popularization and come.
Also having a kind of mode is will to clean the Rhizoma Dioscoreae removing epidermis or process the substandard relic that Rhizoma Dioscoreae dry tablet is left over,
Send into defibrination in fiberizer.Being sieved twice with 80 mesh scalpings and 100 mesh dusting covers respectively by levigate slurry, screening thing is sent into centrifugal
Machine, centrifugal rotation 5 minutes.Again precipitated powder is sent into baking operation.At a temperature of 40-50 DEG C, dry that to reach 10% to moisture left
Right.By pulverizing after drying, screening, after 100 mesh or 120 mesh sieves, it is finished product, uses plastic bag or vial etc. to hold
Device is packed.
Experiment finds to use and processes Rhizoma Dioscoreae at different processing modes, the mucilagenous viscosity change of fresh Chinese yam and mucus
In matter protein content change correlation, wherein the complex of polysaccharide-protein be affect Rhizoma Dioscoreae viscosity main because of
Element, every complex causing Chinese yam polysaccharide-protein destroys the factor decomposed, and such as acid-base value, water temperature, time etc., also affects
Rhizoma Dioscoreae viscosity, selects at about pH8, adds water less as far as possible, and temperature should not be the highest, and beating time should not oversize be comparatively ideal processing
Mode.
Eight, the mouthfeel of rice made products
Although China's rice quality is also classified into four grades, but determines grade according to machining accuracy, mouthfeel assessment is at China's mesh
Front or blank.
Traditional view is thought, the quality of rice sees rice, and saying of hard spot is sustained, and soft saying is soft glutinous.
Inside rice made products, the mouthfeel after processing is selected, the most significantly distinguishes, be northern " sweet dumplings " and southern
" ball of glutinous rice ", are not only material choice general rice or the difference of waxy rice here, and a maximum difference is, " unit
Night " use directly pulverize after rice flour, " ball of glutinous rice " rice to be stepped up hangs starch.
Advancing by leaps and bounds in recent years from " ball of glutinous rice " commercialized degree, " sweet dumplings " but shows weak, it can be seen that rice hang slurry
Technique has occupied very important status in rice made products.
Nine, Rhizoma Dioscoreae starch and the characteristic of rice starch
Compared with other Structure of Starch Granules In Cereals, rice starch granule is the least, and between 2～8 μm, and granularity is homogeneous.Gelatinizing
Rice starch water suction fast, the most soft and smooth similar butter of matter structure, there is the mouthfeel of fat, and easily smear out.
The amylose amount of general rice is less than 40%, Semen Oryzae amylose content 23-27%, Semen oryzae sativae amylose 16-
21%, having dramatically different with both is that the amylose content of Oryza glutinosa (also dividing Xian Oryza glutinosa, milled round grain glutinous rice) is almost nil, the most all
Being amylopectin, this is also " glutinous " property place.Semen setariae and yellow Oryza glutinosa, purple rice and Oryza glutinosa, have this species diversity.
Many rice varieties, the resistance starch content in its raw rice is the highest, but after boiling, its resistant starch immediately drops to
The lowest, as general rice or lower, become the high-resistance starch rice of a kind of artefact.
There is researcher that preparation and the character thereof of Rhizoma dioscoreae resistant starch have been carried out preliminary study in recent years, optimize enzyme
Solution-autoclave process prepares the process conditions of resistant starch, and resistant starch yield reaches 16.47%；Use Acid denaturation and the method for boiling water bath
Preparing resistant starch, compared with ative starch, resistant starch acid resistance, opposing enzymolysis ability strengthen, and hygroscopicity increases.
Additionally, find the mensuration of Rhizoma Dioscoreae starch, Rhizoma Dioscoreae starch alkali resistant ability is stronger.The granule profile of Rhizoma Dioscoreae starch is mostly
Being circular or oval, dissolubility, swelling degree raise with temperature and increase, and for typical compound expansion process, belong to restricted type
Expansion starch.The dissolubility of Rhizoma Dioscoreae starch, swelling power, transparency are higher than corn starch, lower than potato starch, are not susceptible to stick with paste
Changing, the retrogradation of paste is very fast, and the viscosity of Rhizoma Dioscoreae starch is all had an impact by concentration, temperature, acid-base value.Along with the rising of temperature, Rhizoma Dioscoreae
The viscosity of starch is gradually lowered；Along with the increase of concentration, the viscosity of Rhizoma Dioscoreae starch also increases.
After Rhizoma Dioscoreae starch gelatinizing, most of can formation has the certain elastic and translucent gels of intensity, and its character is between solid
Between body and liquid.The characteristic mouthfeels to processing, processability and the food of starchy food product such as the viscoelasticity of gel, intensity
Deng there being large effect.R1A1Freitas et al. utilizes the Rhizoma Dioscoreae starch gel after DSC method research cold preservation 24h and para arrowroot
Finding after powder gelling properties, the activation energy of Rhizoma Dioscoreae starch gel is higher, and its gel strength is bigger than tapioca gel.A lves etc.
People utilizes squeezing and pressing method prepare Rhizoma Dioscoreae starch and have studied the impact on Rhizoma Dioscoreae starch gel of the various condition, and result shows, the highest
(24%) gel strength and formed under the humidity of minimum (18%) is bigger, relative to non-extruded starch, the starch gel of extruding preparation
Glue rate of ageing will be more slowly.
Ten, rice starch is aging
No matter being consumed as staple food, or make mouthfeel and the acceptance of other products, rice and goods thereof as primary raw material
Degree all can be by one important physical property of starch---and-aging (bringing back to life) characteristic is affected, and aging characteristics are also that restriction is big
The principal element of rice made products product quality.
Meeting is hardening in storage for starch gel after gelatinizing, become fragile, water holding capacity is gradually deteriorated.This is due to starch
Long-term ageing caused by.Long-term ageing is mainly amylopectin outer layer short chain and resets the result of crystallization, and outer layer short chain passes through hydrogen bond
It is cross-linked to each other and re-forms ordered crystal structure.Short chain content is the most, and the crystal grain of formation is the most, beneficially the accumulation of crystal, knot
Crystalline substance degree will be the highest, so degree of aging is the biggest.
Rice glutinous matter starch is chain length distribution average compared with Semen Maydis glutinous matter starch due to amylopectin branched chain, and aging meeting is tighter
Weight.
Use heating can suppress the ageing process of rice flour with the physical method stirred, and rice starch is not had effect, this
It is that physical modification makes the structure of protein there occurs change, enhances emulsification property, strengthen associating of albumen and starch, improve
Retentiveness, thus inhibit the recrystallization of starch molecule.
Use additive can heat at rice starch, cool down and in storage, by the effect with starch component, change
Become some physical property of rice starch system, thus the aging generation on rice starch affects.
Have it is demonstrated experimentally that cereal products add Rhizoma Dioscoreae, not only increase oxidation resistance, slow down deteriorating time,
Obvious inhibiting effect is had to cereal starch is aging.
Summary of the invention
The invention aims to solve the deficiencies in the prior art, it is provided that a kind of rice made products using Rhizoma Dioscoreae modified
And preparation method thereof, widen coarse grain staple food grain path, also promote new year cake rice flour from the effect of single offer diet energy toward merit
Can change in food direction.
For achieving the above object, the technical solution used in the present invention is as follows:
The preparation method of a kind of rice made products using Rhizoma Dioscoreae modification, comprises the steps:
Step (1), the preparation of long Rhizoma Dioscoreae granule:
(1.1) preparation of the long yam slice being dried: take after fresh long Rhizoma Dioscoreae is cleaned and remove the peel, is cut into the thick sheet of 3-5mm, is then immersed in protecting
Color liquid soaks 2-3h, takes out, then use cold drying mode to be dried by the yam slice after color fixative to water content less than 15%,
Store for future use；Containing vitamin C, citric acid and sodium chloride in described colour-keeping liquid, wherein, ascorbic mass concentration is 0.3%,
The mass concentration of citric acid is 0.5%, and the mass concentration of sodium chloride is 0.6%；
(1.2) parched with bran is concocted and is ground: with high heat by after pot burn-out, is sprinkled into Testa Tritici to when playing cigarette, puts into step (1.1) and be prepared into
The long yam slice being dried arrived, takes out when long yam slice to the surface that constantly stir-fries is ecru；After sieve goes wheat bran to dry the process of preparing Chinese medicine
Yam slice, be ground into 1/3rd grain of rice sizes granule storage standby；
Step (2), rice hangs the preparation of starch:
(2.1) preparation of rice serosity: by rice clean water soak at room temperature 2-3 hour, the rice after then soaking adds
Quality is that its water of 2-3 times carries out defibrination, obtains rice serosity；
(2.2) hang slurry and be dried: rice serosity step (2.1) obtained hangs slurry mode, or mechanical compaction mode by tradition
That makes aqueous 40-60% hangs lumps, then will hang lumps and use cold drying mode to dry rapidly aqueous to be less than less than 15%,
Be then comminuted into the granule of 1/3rd grain of rice sizes, obtain rice hang starch storage standby；
Step (3), the preparation of modified rice made products:
(3.1) preparation of rice pellets is soaked: after rice meal is broken into 1/3rd grain of rice sizes, soaks 2-3 hour, soaked
Bubble rice pellets；
(3.2) raw-material configuration: according to weight/mass percentage composition meter, the raw material of preparation is: the long Rhizoma Dioscoreae granule that step (1) obtains
The rice that 10-30%, step (2) obtain hangs starch 30-40%, and surplus, for soaking rice pellets, amounts to 100%；
First after the rice that long Rhizoma Dioscoreae granule step (1) obtained and step (2) obtain hangs starch mix homogeneously, then and leaching
Bubble rice pellets stirs to mix homogeneously, obtains mixed material；
(3.3) it is processed and formed at one time:
Mixed material is added the hopper of forming machine, selects rice flour or the new year cake form fit needed, set product soft durometer, i.e.
Half dry rice flour semi-finished product or new year cake can be produced；Then double dry rice flour semi-finished product carries out aging loose wire, obtains half dry rice flour and becomes
Product.
During it is further preferred that step (1.2) parched with bran is concocted, Testa Tritici 10-needed for every 100 kilograms of dry long yam slices
15 kilograms.
It is further preferred that the comprising the concrete steps that of step (1.2): frying pan is heated to 140 DEG C, puts into 20-40 purpose
Testa Tritici, puts into the long yam slice being dried that step (1.1) prepares, constantly stir-fries after the 34-36 second, stir-fry long yam slice table
Taking the dish out of the pot when face is ecru, sieve goes wheat bran to dry, and grinds to form the graininess of 1/3rd grain of rice sizes.
It is further preferred that if uncovered medicine cookeding pot, then take the dish out of the pot after needing to stir-fry 5 minutes；The most airtight medicine cookeding pot, then
Take the dish out of the pot after need to stir-frying 1 minute.
It is further preferred that the preparation of the modified rice made products of step (3) uses MFD25c type powder master worker's one-step shaping rice flour
Machine.
It is further preferred that step (3.3) aging employing 2YH1015 type powder master worker optimizes case.
It is further preferred that the preparation soaking rice pellets can also be by after rice in steep 2-3 hour, it is ground into three
/ mono-grain of rice size, obtains soaking rice pellets.
The present invention also requires the rice made products that the preparation method of the rice made products providing a kind of above-mentioned employing Rhizoma Dioscoreae modified prepares.
The commercial cold drying case that cold drying of the present invention uses, general temperature range is 5-40 DEG C.
The present invention hangs the shape size of lumps and does not limit.
Rice serosity can be filtered with materials such as crocus cloths, obtain hanging lumps by the mode that the present invention is traditional.
The present invention uses MFD25c type powder master worker's one-step forming rice flour machine, and when setting product soft durometer, machine can be adjusted automatically
Whole add water.
The present invention uses MFD25c type powder master worker's one-step forming rice flour machine can realize commodity section and now makes, and the product prepared is new
Fresh.
Compared with prior art, it has the beneficial effect that the present invention
The present invention has widened coarse grain staple food grain path, also promotes that new year cake rice flour is eaten toward function from the effect of single offer diet energy
Product direction changes.It is worth at least:
One, one kilogram of rice is often used to make rice flour or new year cake, available Rhizoma Dioscoreae granule 430 grams；Consume every year by the whole nation 100,000,000 people
500000 tons of rice (5 kilograms per capita) based on rice flour new year cake, the present invention can drive Rhizoma Dioscoreae to consume up to 21.5 ten thousand tons of Rhizoma Dioscoreae granules,
Equivalent fresh Rhizoma dioscoreae about 1,700,000 tons, is equivalent to the 42.5% of national existing yield (7,000,000 mu about 4,000,000 tons), and coarse grain staple food grain is melted into
Effect is substantially.
Two, cook breakfast by the first approximation calculation whole nation existing about 30,000,000 people annual edible rice flour new year cake and lunch exceedes per capita
100 meal, use Rhizoma Dioscoreae of the present invention and hang the rice flour new year cake that slurry rice flour is modified, and beneficially strengthening the spleen and nourishing the stomach is balanced nutritious, is
Improve Chinese on a large scale and think little of the Beneficial of breakfast lunch trophic function, there is Pu Hui and be worth.
Three, from the angle of food safety, supervision department's supervision always difficulty to rice noodle (rice flour) and bait block (new year cake)
Topic, there are about the individual workship of 1/3rd and is difficult to supervision and puts in place, and the present invention is easy to commodity section and is now made, and as an alternative, this is conducive to forcing
This part production capacity (whole nation is per year over 500000 tons) is withdrawn from the market.
Four, from the angle of national food security, China's rice production capacity is more than 200,000,000 tons, and rice yield ranks first in the world, about
Account for the 27.5% of world's Oryza glutinosa total output, account for about the 1/3 of domestic total output of grain, and independent intellectual property right has world's advantage,
But deep processing proportion is on the low side, shoulders heavy responsibilities, the exploitation universality of the function rice flour new year cake of the present invention is good, and space is huge, contribution Zhuo
Write.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and should not be regarded as limiting this
Bright scope.Unreceipted concrete technology or condition person in embodiment, according to the technology described by the document in this area or condition
Or carry out according to product description.Agents useful for same or instrument unreceipted production firm person, be and can be obtained by purchase
Conventional products.
Embodiment 1
The preparation method of a kind of rice made products using Rhizoma Dioscoreae modification, comprises the steps:
Step (1), the preparation of long Rhizoma Dioscoreae granule:
(1.1) preparation of the long yam slice being dried: take after fresh long Rhizoma Dioscoreae is cleaned and remove the peel, is cut into the thick sheet of 3-5mm, is then immersed in protecting
Color liquid soaks 2h, takes out, then use cold drying mode to be dried by the yam slice after color fixative to water content less than 15%, storage
Deposit standby；Containing vitamin C, citric acid and sodium chloride in described colour-keeping liquid, wherein, ascorbic mass concentration is 0.3%, lemon
The mass concentration of lemon acid is 0.5%, and the mass concentration of sodium chloride is 0.6%；
(1.2) parched with bran is concocted and is ground: with high heat by after pot burn-out, is sprinkled into Testa Tritici to when playing cigarette, puts into step (1.1) and be prepared into
The long yam slice being dried arrived, takes out when long yam slice to the surface that constantly stir-fries is ecru；After sieve goes wheat bran to dry the process of preparing Chinese medicine
Yam slice, be ground into 1/3rd grain of rice sizes granule storage standby；
Step (2), rice hangs the preparation of starch:
(2.1) preparation of rice serosity: by rice clean water soak at room temperature 2 hours, the rice after then soaking adds matter
Amount is that its water of 2 times carries out defibrination, obtains rice serosity；
(2.2) hang slurry and be dried: rice serosity step (2.1) obtained hangs slurry mode, or mechanical compaction mode by tradition
That makes aqueous 40-60% hangs lumps, then will hang lumps and use cold drying mode to dry rapidly aqueous to be less than less than 15%,
Be then comminuted into the granule of 1/3rd grain of rice sizes, obtain rice hang starch storage standby；
Step (3), the preparation of modified rice made products:
(3.1) preparation of rice pellets is soaked: after rice meal is broken into 1/3rd grain of rice sizes, soaks 2-3 hour, soaked
Bubble rice pellets；
(3.2) raw-material configuration: according to weight/mass percentage composition meter, the raw material of preparation is: the long Rhizoma Dioscoreae granule that step (1) obtains
10%, the rice that step (2) obtains hangs starch 30%, and surplus, for soaking rice pellets, amounts to 100%；
First after the rice that long Rhizoma Dioscoreae granule step (1) obtained and step (2) obtain hangs starch mix homogeneously, then and leaching
Bubble rice pellets stirs to mix homogeneously, obtains mixed material；
(3.3) it is processed and formed at one time:
Mixed material is added the hopper of forming machine, selects rice flour or the new year cake form fit needed, set product soft durometer, i.e.
Half dry rice flour semi-finished product or new year cake can be produced；Then double dry rice flour semi-finished product carries out aging loose wire, obtains half dry rice flour and becomes
Product.
Embodiment 2
The preparation method of a kind of rice made products using Rhizoma Dioscoreae modification, comprises the steps:
Step (1), the preparation of long Rhizoma Dioscoreae granule:
(1.1) preparation of the long yam slice being dried: take after fresh long Rhizoma Dioscoreae is cleaned and remove the peel, is cut into the thick sheet of 3-5mm, is then immersed in protecting
Color liquid soaks 3h, takes out, then use cold drying mode to be dried by the yam slice after color fixative to water content less than 15%, storage
Deposit standby；Containing vitamin C, citric acid and sodium chloride in described colour-keeping liquid, wherein, ascorbic mass concentration is 0.3%, lemon
The mass concentration of lemon acid is 0.5%, and the mass concentration of sodium chloride is 0.6%；
(1.2) parched with bran is concocted and is ground: with high heat frying pan is heated to 140 DEG C, puts into the Testa Tritici of 20-40 mesh, puts into after 36 seconds
The long yam slice being dried that step (1.1) prepares, constantly stir-fries, and the Chang Mount coat tablets that stir-fries takes the dish out of the pot when being ecru,
Sieve the yam slice after going wheat bran to dry the process of preparing Chinese medicine, be ground into the graininess of 1/3rd grain of rice sizes, store standby；
15 kilograms of Testa Tritici needed for every 100 kilograms of dry long yam slices；
Step (2), rice hangs the preparation of starch:
(2.1) preparation of rice serosity: by rice clean water soak at room temperature 3 hours, the rice after then soaking adds matter
Amount is that its water of 3 times carries out defibrination, obtains rice serosity；
(2.2) hang slurry and be dried: rice serosity step (2.1) obtained hangs slurry mode, or mechanical compaction mode by tradition
That makes aqueous 40-60% hangs lumps, then will hang lumps and use cold drying mode to dry rapidly aqueous to be less than less than 15%,
Be then comminuted into the granule of 1/3rd grain of rice sizes, obtain rice hang starch storage standby；
Step (3), the preparation of modified rice made products:
(3.1) preparation of rice pellets is soaked: after rice meal is broken into 1/3rd grain of rice sizes, soaks 2-3 hour, soaked
Bubble rice pellets；
(3.2) raw-material configuration: according to weight/mass percentage composition meter, the raw material of preparation is: the long Rhizoma Dioscoreae granule that step (1) obtains
30%, the rice that step (2) obtains hangs starch 40%, and surplus, for soaking rice pellets, amounts to 100%；
First after the rice that long Rhizoma Dioscoreae granule step (1) obtained and step (2) obtain hangs starch mix homogeneously, then and leaching
Bubble rice pellets stirs to mix homogeneously, obtains mixed material；
(3.3) it is processed and formed at one time:
Mixed material is added the hopper of forming machine, selects rice flour or the new year cake form fit needed, set product soft durometer, i.e.
Half dry rice flour semi-finished product or new year cake can be produced；Then double dry rice flour semi-finished product carries out aging loose wire, obtains half dry rice flour and becomes
Product.
Embodiment 3
The preparation method of a kind of rice made products using Rhizoma Dioscoreae modification, comprises the steps:
Step (1), the preparation of long Rhizoma Dioscoreae granule:
(1.1) preparation of the long yam slice being dried: take after fresh long Rhizoma Dioscoreae is cleaned and remove the peel, is cut into the thick sheet of 3-5mm, is then immersed in protecting
Color liquid soaks 2.5h, takes out, then use cold drying mode to be dried by the yam slice after color fixative to water content less than 15%,
Store for future use；Containing vitamin C, citric acid and sodium chloride in described colour-keeping liquid, wherein, ascorbic mass concentration is 0.3%,
The mass concentration of citric acid is 0.5%, and the mass concentration of sodium chloride is 0.6%；
(1.2) parched with bran is concocted and is ground: with high heat frying pan is heated to 140 DEG C, puts into the Testa Tritici of 20-40 mesh, puts into after 35 seconds
The long yam slice being dried that step (1.1) prepares, constantly stir-fries, and the Chang Mount coat tablets that stir-fries takes the dish out of the pot when being ecru,
Sieve the yam slice after going wheat bran to dry the process of preparing Chinese medicine, be ground into the graininess of 1/3rd grain of rice sizes, store standby；
12 kilograms of Testa Tritici needed for every 100 kilograms of dry long yam slices；
Step (2), rice hangs the preparation of starch:
(2.1) preparation of rice serosity: by rice clean water soak at room temperature 2.5 hours, the rice after then soaking adds
Quality is that its water of 2.6 times carries out defibrination, obtains rice serosity；
(2.2) hang slurry and be dried: rice serosity step (2.1) obtained hangs slurry mode, or mechanical compaction mode by tradition
That makes aqueous 40-60% hangs lumps, then will hang lumps and use cold drying mode to dry rapidly aqueous to be less than less than 15%,
Be then comminuted into the granule of 1/3rd grain of rice sizes, obtain rice hang starch storage standby；
Step (3), the preparation of modified rice made products:
(3.1) preparation of rice pellets is soaked: after rice meal is broken into 1/3rd grain of rice sizes, soaks 2.5 hours, soaked
Bubble rice pellets；
(3.2) raw-material configuration: according to weight/mass percentage composition meter, the raw material of preparation is: the long Rhizoma Dioscoreae granule that step (1) obtains
20%, the rice that step (2) obtains hangs starch 35%, and surplus, for soaking rice pellets, amounts to 100%；
First after the rice that long Rhizoma Dioscoreae granule step (1) obtained and step (2) obtain hangs starch mix homogeneously, then and leaching
Bubble rice pellets stirs to mix homogeneously, obtains mixed material；
(3.3) it is processed and formed at one time:
Mixed material is added the hopper of forming machine, selects rice flour or the new year cake form fit needed, set product soft durometer, i.e.
Half dry rice flour semi-finished product or new year cake can be produced；Then double dry rice flour semi-finished product carries out aging loose wire, obtains half dry rice flour and becomes
Product.
If uncovered medicine cookeding pot, then take the dish out of the pot after needing to stir-fry 5 minutes；The most airtight medicine cookeding pot, then go out after needing to stir-fry 1 minute
Pot.
The preparation of the modified rice made products of step (3) uses MFD25c type powder master worker's one-step forming rice flour machine.Aging employing
2YH1015 type powder master worker optimizes case.
Embodiment 4
The preparation method of a kind of rice made products using Rhizoma Dioscoreae modification, comprises the steps:
Step (1), the preparation of long Rhizoma Dioscoreae granule:
(1.1) preparation of the long yam slice being dried: take after fresh long Rhizoma Dioscoreae is cleaned and remove the peel, is cut into the thick sheet of 3-5mm, is then immersed in protecting
Color liquid soaks 2.6h, takes out, then use cold drying mode to be dried by the yam slice after color fixative to water content less than 15%,
Store for future use；Containing vitamin C, citric acid and sodium chloride in described colour-keeping liquid, wherein, ascorbic mass concentration is 0.3%,
The mass concentration of citric acid is 0.5%, and the mass concentration of sodium chloride is 0.6%；
(1.2) parched with bran is concocted and is ground: with high heat frying pan is heated to 140 DEG C, puts into the Testa Tritici of 20-40 mesh, puts into after 34 seconds
The long yam slice being dried that step (1.1) prepares, constantly stir-fries, and the Chang Mount coat tablets that stir-fries takes the dish out of the pot when being ecru,
Sieve the yam slice after going wheat bran to dry the process of preparing Chinese medicine, be ground into the graininess of 1/3rd grain of rice sizes, store standby；
10 kilograms of Testa Tritici needed for every 100 kilograms of dry long yam slices；
Step (2), rice hangs the preparation of starch:
(2.1) preparation of rice serosity: by rice clean water soak at room temperature 2.2 hours, the rice after then soaking adds
Quality is that its water of 2.4 times carries out defibrination, obtains rice serosity；
(2.2) hang slurry and be dried: rice serosity step (2.1) obtained hangs slurry mode, or mechanical compaction mode by tradition
That makes aqueous 40-60% hangs lumps, then will hang lumps and use cold drying mode to dry rapidly aqueous to be less than less than 15%,
Be then comminuted into the granule of 1/3rd grain of rice sizes, obtain rice hang starch storage standby；
Step (3), the preparation of modified rice made products:
(3.1) preparation of rice pellets is soaked: after rice in steep 2.8 hours, be ground into 1/3rd grain of rice sizes, soaked
Bubble rice pellets；
(3.2) raw-material configuration: according to weight/mass percentage composition meter, the raw material of preparation is: the long Rhizoma Dioscoreae granule that step (1) obtains
18%, the rice that step (2) obtains hangs starch 37%, and surplus, for soaking rice pellets, amounts to 100%；
First after the rice that long Rhizoma Dioscoreae granule step (1) obtained and step (2) obtain hangs starch mix homogeneously, then and leaching
Bubble rice pellets stirs to mix homogeneously, obtains mixed material；
(3.3) it is processed and formed at one time:
Mixed material is added the hopper of forming machine, selects rice flour or the new year cake form fit needed, set product soft durometer, i.e.
Half dry rice flour semi-finished product or new year cake can be produced；Then double dry rice flour semi-finished product carries out aging loose wire, obtains half dry rice flour and becomes
Product.
If uncovered medicine cookeding pot, then take the dish out of the pot after needing to stir-fry 5 minutes；The most airtight medicine cookeding pot, then go out after needing to stir-fry 1 minute
Pot.The preparation of the modified rice made products of step (3) uses MFD25c type powder master worker's one-step forming rice flour machine.Aging employing 2YH1015 type
Powder master worker optimizes case.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (8)
1. the preparation method of the rice made products using Rhizoma Dioscoreae modification, it is characterised in that comprise the steps:
Step (1), the preparation of long Rhizoma Dioscoreae granule:
(1.1) preparation of the long yam slice being dried: take after fresh long Rhizoma Dioscoreae is cleaned and remove the peel, is cut into the thick sheet of 3-5mm, is then immersed in protecting
Color liquid soaks 2-3h, takes out, then use cold drying mode to be dried by the yam slice after color fixative to water content less than 15%,
Store for future use；Containing vitamin C, citric acid and sodium chloride in described colour-keeping liquid, wherein, ascorbic mass concentration is 0.3%,
The mass concentration of citric acid is 0.5%, and the mass concentration of sodium chloride is 0.6%；
(1.2) parched with bran is concocted and is ground: with high heat by after pot burn-out, is sprinkled into Testa Tritici to when playing cigarette, puts into step (1.1) and be prepared into
The long yam slice being dried arrived, takes out when long yam slice to the surface that constantly stir-fries is ecru；After sieve goes wheat bran to dry the process of preparing Chinese medicine
Yam slice, be ground into 1/3rd grain of rice sizes granule storage standby；
Step (2), rice hangs the preparation of starch:
(2.1) preparation of rice serosity: by rice clean water soak at room temperature 2-3 hour, the rice after then soaking adds
Quality is that its water of 2-3 times carries out defibrination, obtains rice serosity；
(2.2) hang slurry and be dried: rice serosity step (2.1) obtained hangs slurry mode, or mechanical compaction mode by tradition
That makes aqueous 40-60% hangs lumps, then will hang lumps and use cold drying mode to dry rapidly aqueous to be less than less than 15%,
Be then comminuted into the granule of 1/3rd grain of rice sizes, obtain rice hang starch storage standby；
Step (3), the preparation of modified rice made products:
(3.1) preparation of rice pellets is soaked: after rice meal is broken into 1/3rd grain of rice sizes, soaks 2-3 hour, soaked
Bubble rice pellets；
(3.2) raw-material configuration: according to weight/mass percentage composition meter, the raw material of preparation is: the long Rhizoma Dioscoreae granule that step (1) obtains
The rice that 10-30%, step (2) obtain hangs starch 30-40%, and surplus, for soaking rice pellets, amounts to 100%；
First after the rice that long Rhizoma Dioscoreae granule step (1) obtained and step (2) obtain hangs starch mix homogeneously, then and leaching
Bubble rice pellets stirs to mix homogeneously, obtains mixed material；
(3.3) it is processed and formed at one time:
Mixed material is added the hopper of forming machine, selects rice flour or the new year cake form fit needed, set product soft durometer, i.e.
Half dry rice flour semi-finished product or new year cake can be produced；Then double dry rice flour semi-finished product carries out aging loose wire, obtains half dry rice flour and becomes
Product.
The preparation method of the rice made products using Rhizoma Dioscoreae modification the most according to claim 1, it is characterised in that step (1.2)
When parched with bran is concocted, 10-15 kilogram of Testa Tritici needed for every 100 kilograms of dry long yam slices.
The preparation method of the rice made products using Rhizoma Dioscoreae modification the most according to claim 1, it is characterised in that step (1.2)
Comprise the concrete steps that: frying pan is heated to 140 DEG C, put into 20-40 mesh Testa Tritici, after the 34-36 second put into step (1.1) be prepared into
The long yam slice being dried arrived, constantly stir-fries, and the Chang Mount coat tablets that stir-fries takes the dish out of the pot when being ecru, and sieve goes wheat bran to dry the process of preparing Chinese medicine
After yam slice, be ground into the graininess of 1/3rd grain of rice sizes.
The preparation method of the rice made products using Rhizoma Dioscoreae modification the most according to claim 3, it is characterised in that if uncovered
Medicine cookeding pot, then take the dish out of the pot after needing to stir-fry 5 minutes；The most airtight medicine cookeding pot, then take the dish out of the pot after needing to stir-fry 1 minute.
The preparation method of the rice made products using Rhizoma Dioscoreae modification the most according to claim 1, it is characterised in that step (3) changes
Property rice made products preparation use forming machine be MFD25c type powder master worker's one-step forming rice flour machine.
The preparation method of the rice made products using Rhizoma Dioscoreae modification the most according to claim 1, it is characterised in that step (3.3)
Aging employing 2YH1015 type powder master worker optimizes case.
The preparation method of the rice made products using Rhizoma Dioscoreae modification the most according to claim 1, it is characterised in that soak rice
The preparation of grain can also be by after rice in steep 2-3 hour, is ground into 1/3rd grain of rice sizes, obtains soaking rice pellets.
8. the rice made products that the preparation method of the rice made products that claim 1-7 any one employing Rhizoma Dioscoreae is modified prepares.
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| CN109938260A (en) * | 2019-05-08 | 2019-06-28 | 广西壮族自治区农业科学院 | A kind of preparation method of mao of potato health-care rice flour |
| CN111248403A (en) * | 2020-02-20 | 2020-06-09 | 贵溪市高紫红农林开发有限公司 | Rhizoma podophylli rice cake and preparation method thereof |
| CN112890101A (en) * | 2021-03-10 | 2021-06-04 | 重庆食品工业研究所 | Preparation method of rice flour mixing particles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463627A (en) * | 2018-10-31 | 2019-03-15 | 刘敏 | A kind of processing method of the good Chinese yam steamed bun of taste flavor |
| CN109938260A (en) * | 2019-05-08 | 2019-06-28 | 广西壮族自治区农业科学院 | A kind of preparation method of mao of potato health-care rice flour |
| CN109938260B (en) * | 2019-05-08 | 2022-02-11 | 广西壮族自治区农业科学院 | Preparation method of health-care mochi rice noodles |
| CN111248403A (en) * | 2020-02-20 | 2020-06-09 | 贵溪市高紫红农林开发有限公司 | Rhizoma podophylli rice cake and preparation method thereof |
| CN112890101A (en) * | 2021-03-10 | 2021-06-04 | 重庆食品工业研究所 | Preparation method of rice flour mixing particles |
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