CN106261554A - Facilitate dry rice flour and production method thereof - Google Patents
Facilitate dry rice flour and production method thereof Download PDFInfo
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- CN106261554A CN106261554A CN201610686293.2A CN201610686293A CN106261554A CN 106261554 A CN106261554 A CN 106261554A CN 201610686293 A CN201610686293 A CN 201610686293A CN 106261554 A CN106261554 A CN 106261554A
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- 241000209094 Oryza Species 0.000 claims abstract description 154
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- 229910017053 inorganic salt Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention facilitates the production method of dry rice flour to comprise the steps: essence stone roller rice, soaks and washes rice, defibrination, and raw and cooked thick liquid is allocated, and thickening stands, steaming bean sheet jelly, dries or dries；Fold maturation；Cutting molding and microwave；Laminate；Packaging warehouse-in, the present invention facilitates the production method of dry rice flour, is to improve on the basis of traditional diamond-making technique, is allowed to making and obtains nutritious, smooth in taste, high resilience, and decocting in water does not stick with paste soup, the high-quality rice flour that dry stir-fry is the most easily broken.
Description
Technical field
The present invention relates to a kind of food, the rice flour being particularly processed into and production method thereof with rice.
Background technology
Rice flour, refers to rice as raw material, the strip that the operation such as soaking, steaming and decocting, press strip is made, thread rice made products, and
It it not the granular material made for raw material with grinding with rice understood on the meaning of a word.Rice flour quality is pliable and tough, fine and smooth, is equipped with and respectively plants vegetables
Code or soup stock carry out soup and boil or dry stir-fry, smooth tasty, are deeply liked by consumers in general (especially south consumer).Rice flour kind
Numerous, by processing type, there are round powder (squeezing rice flour), flat powder (cutting powder), by packaging point, have row rice flour, square rice flour, ripple rice
Powder, dried thin rice stick；By moisture, there are wet rice flour noodles, dry rice flour etc..Their production technology is similar, is all by after rice in steep
Then defibrination is put into pallet and cooks taking-up section (wire squeeze), can eat by spice, it is also possible to cooled down through shredding by the rice flour cooked
Making dry rice flour after drying, image planes bar is equally packed.Northerner likes noodles, southerner to like rice flour, has become as one
Custom.
Perhaps a lot of people know and tasted multiple rice flour, what reader may often hear the have Shahe rice flour in Guangzhou, wide
The Guilin rice-flour noodle in west, the crossing-over bridge rice noodles in Yunnan, the Hot and Sour Rice Noodles in Guizhou, old friend's powder of Nanning, Chen Cun powder, Guiping, Guangxi city
Luo Xiu rice flour etc., it is not known that you have heard, and taste and do not have？Guilin rice flour is exactly early the hit product of history in fact,
It originates from Emperor Qin and builds the age in the Lin Canal, southern immortal key water control project Xingan, has the most passed on two thousand years, then
Soldier and the technical staff in the north irrigate to Guilin, uncomfortable southern grain, the circle that just rice is soaking, squeezing obtains
Vermicelli from rice starch, it is the most well-balanced with bar, white appearance, glossy, and quality is pliable and tough, resistant to cook, fine and smooth, lubrication, food sharp and clear and well-known.
The Luo Xiu rice flour in Guiping, Guangxi city is the most well known, hangs on beam with 150, the vermicelli (weighing about 200 grams) just cut, energy
After the guy of 70 kilogram weights is sling and played on a swing above, popularity is higher.The Chen Cun powder of Nanning, quality is clean
In vain, fine and smooth, rolled minced meat, flour paste, Herba Alii fistulosi, smooth, the fragrant and sweet people of crying is difficult to forget.
Why Guangxi rice flour is the best, in addition to forming so that the high-quality rice that produced of locality is refined, manufacturing process with
High-quality water is raw material, additionally uses the processing technology of uniqueness, and this technique, if able to promote, makes also will to a lot of place
The rice flour of high-quality, brings more preferable food.
Mention rice flour processing, a lot of people both know about whole production procedure include selecting rice, rice dipping, defibrination, steaming powder, shine powder, with
And folding bean sheet jelly, cut vermicelli, shine vermicelli, prick the step such as rice flour, open source literature also reported the processing method of some rice flour, such as:
1, Chinese patent, title: a kind of processing method of wet rice noodles, application number: CN201110241720.3, publication number:
CN102273592A, publication date: 2011.12.14, applicant: Sino-South African Forestry University of Science and Technology, address: Shaoshan, Changsha, Hunan
South Road 498, inventor: Lin Qinlu, Tao Yang, Wu Yue, Xiao Huaxi, Li Lihui, Wu Wei, Tian Wei, Chen Haijun, Wang Jing, summary:
A kind of processing method of wet rice noodles, it comprises the following steps: (1) pretreatment of raw material；(2) soak；(3) dispensing is added, broken；(4) one
Secondary gelatinizing；(5) extruded；(6) secondary gelatinizing；(7) cold acid water rubs scattered；(8) packaging, cold preservation.The method using the present invention
The wet rice flour noodles produced, strip-breaking rate is less than 5%, and under optimal cases, strip-breaking rate, below 3%, improves the quality of wet rice flour noodles.
2, Chinese patent, title: the processing method of a kind of rice flour, Application Number (patent): CN00129146.7, open
(number: CN1289553, publication date: 2001.04.04, applicant: fault sum, address: Xinzu Road ,Nanning City ,Guangxi Zhuang Autonomousnationality District
33-1 ZhuYuan Department 2 No. 307, inventor: fault sum, the agriculture favour tinkling of pieces of jade, patent agency: Guangxi Zhuang Autonomous Region patent
Service centre, summary: the method for a kind of rice processing rice flour, be rice is worn into Rice & peanut milk allotment water content is 40 70% after,
Make after 0.5 5 minutes with microwave hyperthermia in uniformly body of heater sent on the conveying strap of box-type microwave oven by beach cloth.The method
Even if in high altitude localities, also can heat Rice & peanut milk temperature to more than 100 degree, make the complete gelatinizing of Rice & peanut milk, the rice flour processed has
Toughness, resistant to cook, soft taste is smooth, freshness-retained 35 days, has a power consumption advantage such as low, pollution-free simultaneously, especially suitable
More than 800 meters high altitude localitiess.
3, Chinese patent, title: a kind of extend fresh rice-flour noodles, cut the fresh-keeping method with the shelf-life of powder, application number: CN2006100533
66.0, publication number: CN1919087 publication date: 2007.02.28, applicant: Cai Linling, address: Guilin, Guangxi Zhuang Autonomous Region
Unit 1-1 room, No. 1 building 2, Tong Quan lane, Xiangshan District, city, inventor: Cai Linling, Liao Zhongli, summary: one extends fresh rice-flour noodles, cuts powder
The fresh-keeping method with the shelf-life, belongs to food fresh keeping storage technique field.The method includes: it is fresh that conventional method is produced by (1)
Rice flour, cut powder and pick up from cold water, drain；(2) weigh, load in food grade plastic bag；(3) by after plastic bag evacuation,
Nitrogen and the mixed gas of carbon dioxide by volume percentage ratio 0-60: 40-100, inject in bag to reaching normal pressure standard, bag mouth
Seal,.By the enforcement of the present invention, making the fresh rice-flour noodles of water content up to 60-72% in bag, cut powder, it is protected at normal temperatures
Fresh with the shelf-life by conventional 8-16 hour, extend to more than 72 hours；Above-mentioned technique is simple, and processing ease is with low cost,
Every 1000 grams of fresh rice-flour noodles, the packaging cutting powder and inflation processing cost only need 0.10-0.12 unit, can produce and the neck that circulates at rice flour
Territory is promoted.
4, Chinese patent, title: the processing method of instant fresh-keeping and healthcare rice flour, application number: CN200910204729.X, open
Number: CN101669599, publication date: 2010.03.17, applicant: Tsuneo Kurokawa, address: Guangxi Zhuang Autonomous Region Guilin City as
JinMa Building 3-704 room, Zhong Shan Road, mountain area, inventor: Tsuneo Kurokawa, summary: adding of a kind of new instant fresh-keeping and healthcare rice flour
Work method, including rice roguing cleaning, immersion, defibrination, Rice & peanut milk through being just steamed into bean sheet jelly, bean sheet jelly be squeezed into wire rice flour, again through multiple
Steam, cut off weigh subpackage, packaging, sterilizing, refrigerating work procedure, weigh in cut-out and between subpackage operation and packaging process, be provided with fresh-keeping place
Science and engineering sequence；Above-mentioned cleaning, immersion, defibrination, the water that just steams, extrude, multiple steam, cut off, use in Preservation Treatment operation all use warp
EM-X pottery processes the activated water made；Added with EM-X concentrated solution in immersion, defibrination and Preservation Treatment operation.And in defibrination operation
Add the chitin of rice weight 2%-5%.Compare traditional method this production equipment and automatization and safety and sanitation are fully achieved
Pure natural adds without chemicals.The quality of rice noodles processed by this processing method is good, soak time is longer, and goods are with health role
With antibacterial function, and it is shorter than traditional approach to soak the time used by rice, it is also possible to improves and rice flour rate.
5, Chinese patent, title: a kind of convenient meat and rice flour noodle and processing method thereof, application number: CN200510121235.7, application
People: Nanfang Food Engineering Development Center, Guangzhou City Grain Science Inst., summary: a kind of convenient meat and rice flour noodle and processing side thereof
Method, with rotten rice and rice as raw material, processes through special processing method, and rotten rice is 4: 1～10: 1 with the weight ratio of rice, institute
State the water content of convenient meat and rice flour noodle finished product for less than or equal to 12%.The method prepares through following steps: be respectively mixing
Immersion, slurrying separates, dehydration, and pH value regulates, and extrusion once steams powder, molding secondary steaming powder, and aging washing and cut-out are dried and prepared.
It is the technical problem of vermicelli that this invention solves rotten rice deep processing, meets people's demand to the instant edible of small coarse cereals gruel rice,
The whole course of processing of this invention, without adding any additive, both ensure that the natural essential and pure taste of product, also given
Eater brings health reassurance, is a kind of environment-friendly type food.
The rice flour processing method of document disclosed above report is had nothing in common with each other, but is provided to improve toughness, extend the shelf life
Etc. aspect set about, but focusing on the smooth in taste of rice flour, high resilience, decocting in water do not sticks with paste soup, and the aspects such as dry stir-fry is the most easily broken are the most all
There is gap.
Summary of the invention
It is an object of the invention to provide one and facilitate dry rice flour and production method thereof, be on the basis of traditional diamond-making technique
Improving, be allowed to making and obtain nutritious, smooth in taste, high resilience, decocting in water does not stick with paste soup, the superior rice that dry stir-fry is the most easily broken
Powder (can be convenient for carrying the dry bundle rice flour preserved with the long period).
The present invention facilitates the production method of dry rice flour to comprise the steps:
1 essence grinds rice, 2, soak and wash rice, 3, defibrination, 4, raw and cooked thick liquid allotment, 5, thickening stand, 6, steam bean sheet jelly, 7, dry or dry
Dry；8, maturation is folded；9, cutting molding and microwave；10, laminate；11, packaging warehouse-in.
The following is concrete technology:
(1) essence grinds rice
It is to use the Oryza glutinosa storing half a year more than to a year and a half to grind rice that described essence grinds rice, rice moisture content be 12%～
16%, rice rice milling yield is 70～75%；Above-mentioned Oryza glutinosa stores in half a year more than to 2 years, moisture content is 12%～16%, and rice goes out rice
Rate be 70～75% rice preferable to producing rice flour, the rice moisture in the newest results half a year is high, and rice milling yield reduces, meeting
Make rice husk toughness increase, cause shelling difficulty, paddy rough coefficient of friction difference can be made to diminish, affect the rough separating effect of paddy；Also can make
Seed intensity reduces, and causing shelling produces more cracking rice in rice milling process, reduces rice milling yield；Also Testa oryzae viscosity can be made to increase,
But during the Oryza glutinosa of the time of storage oversize (more than 2 years), moisture is too low, and Oryza glutinosa seed can be made to become fragile, and percent cracked rice increases, processed
Journey is easily generated and cracks rice, reduce rice milling yield；Being firmly combined with of brown rice peel layer and endosperm can be made, be difficult to be stripped, produce
Rice flour pliability is poor.
(2) rice is washed in immersion
Described immersion is washed rice and is soaked 1-3 hour for the rice water ratio of 1:1 by weight, makes the grain of rice profit that fully absorbs water rise, after immersion again
Pick up by clear water one more flushing stand-by, it is impossible to soak for a long time because riboflavin contained by rice, vitamin, protein, fat,
The nutritional labelings such as inorganic salt can be more along with soak loss, but owing to defibrination wanted by rice, so also suitably to soak so that it is soft
Change.
(3) defibrination
Described defibrination is to use stone grinder defibrination, and why fineness, below 80 mesh, uses stone grinder defibrination, mainly stone grinder defibrination
Uniformly, fineness is good, and without metallic pollution, preferably granite stone grinder or greenstone-made mill, hardness is big, it is not easy to shedding.
(4) raw and cooked thick liquid allotment
Described raw and cooked thick liquid allotment is that the process of stone grinder defibrination adds grog, described grog be the rice boiled or boil with
After the rice flour leftover pieces (can not be allowed to dry becomes bar and the flour of packaging) that cut out, the grog of addition accounts for the 3-putting into rice gross weight
8%, the purpose adding grog is to control the viscosity of rice flour, pliability and increase brightness, control slurry water content 35%-of sizing mixing
38%；By with Rice & peanut milk or the regulation that adds water.
(5) thickening stands
It is that the Rice & peanut milk addition gluten fortifier adding grog later is put in container standing 3-5 hour that described thickening stands, described
Gluten fortifier press the weight content of rice dry weight: Native Gel powder 0.01-0.03%；CSL or Sucrose Fatty Acid Ester 0.01-
0.02%；Guar gum 0.01-0.02%；Can also be pre-mixed with three kinds of raw materials and make.
Described Native Gel powder is white or off-white color exquisiteness powder, acid adding after animal skins, bone infusion take out glue, dense
Contracting, is dried and forms.Its composition about 80% is protein, not carbohydrate containing and fat.The soft silk floss of mouthfeel, flexible, water-retaining property
Good, food rises thickening, gel, gloss, preservation.
On the one hand and protein occurs strong described CSL, Sucrose Fatty Acid Ester, have the fresh-keeping effect of strong muscle,
Interaction, formed mucedin complex, make gluten network more careful and flexible,
Described guar gum is that the endosperm by bean tannin plant Guar beans is ground to be processed, for the Natural hydrophilic glue of macromole
Body, mainly galactose and mannose are polymerized, and belong to a kind of natural galacto mannan, for food quality modifying agent it
One.
Add gluten fortifier and can effectively regulate the content of Rice Amylose and amylopectin, make amylum grain and protein phase
Combining mutually, dispersion infiltrates in protein network structure, and water retention property is superior, and rehydration time is short, can make rice flour increase muscle, resistant to cook,
Resistance to bubble, not mixing soup, unbroken noodles, rice flour smooth surface is fine and smooth, and when boiling, chewiness is tasty and refreshing, does not sticks to one's teeth, and has bite, improves the attached of product
Value added, improve product quality.
Standing and within 3-5 hour, be so that gluten fortifier mix homogeneously in Rice & peanut milk, the rice flour made is in good taste.
(6) bean sheet jelly is steamed
Described steaming bean sheet jelly is to flow uniformly in pallet by the slurry that thickening stands, and pallet is laid on a moving belt, enters steam
Indoor 103-108 DEG C of steamed 2-5 minute, takes out bean sheet jelly and does not glue pallet, it is possible to peel off gently, flexible and toughness, meter Xiang
Taste is strong.
(7) dry or dry
Described bean sheet jelly dries or dries is by bamboo dustpan support, the bean sheet jelly cooked to be put in the sun dry, or hot-air seasoning.
(8) maturation is folded
Bean sheet jelly collection dry for bean sheet jelly drying to eighty per cant is torn by the described maturation that folds, and first slices are stacked up, with thin
Film bag is tightly sealed, and carries out maturation for the first time after 1.5～2 hours in being put into moist closet, and the steam maturation time is 10～20 minutes,
Then carry out rolling over powder with veneer version or aluminium sheet, be converted into 10～18 centimetres of specification heaps and stack, and use thin film Bao Yan, top weight
Pressure, carries out second time maturation, and maturation temperature is room temperature, and the time is 5～6 hours.
(9) cutting molding and microwave
Described cutting molding and microwave are that the bean sheet jelly machine for cutting vermicelli folding maturation is cut powder, and are placed on by the order of a line a line
Microwave oven microwave, the effect of microwave is sterilizing and drying, and moisture is reduced to less than 11%.
(10) laminate
Vermicelli after microwave is stacked up in clean free of contamination place and adds weight (with big rock ballast bag or rice bag natural pressure) pressure
Concora crush is straight, and the time needs 3～4 days.
(11) packaging warehouse-in
Described packaging warehouse-in be vermicelli is weighed by specification after with clean plastic bag packaging or vacuum packaging, warehouse-in as ready.
The prominent substantive distinguishing features of the present invention with significantly progress is:
What 1, the present invention used facilitates dry rice flour and production method thereof, is to improve on the basis of traditional diamond-making technique, warp
Being dried and laminate, being allowed to making and obtain nutritious, smooth in taste, be rich in pliability and elasticity, decocting in water does not stick with paste soup, and dry stir-fry is difficult to
Disconnected high-quality rice flour, can be convenient for carrying the dry bundle rice flour preserved with the long period.Owing to people are not the ripest to some steps
Knowing, the poor toughness that the rice flour processed has, some mouthfeels are bad.
2, this technique uses the techniques such as traditional excellent stone grinder defibrination raw and cooked thick liquid allotment and modern comfort technology combines
Realizing producing continuously makes bean noodles quality, maturing rate and local flavor produce higher than other direct mechanical, and one continuous line flour steaming machine continuously replaces
Steam by hand and alleviate labor intensity, but conventional process flow is constant, keep the individual style of rice flour.
3, production technology of the present invention is inventor's long term production and accumulative, again through constantly testing improvement, adopts
Being dried with twice, once with drying or drying, secondary microwave sterilizing and being further dried, shelf lives is long, and its quality and flavor is excellent
Well-known at home and abroad in other powder classes.
4, this technique proves through long-term practice: production technology is feasible, and advanced, it is short that finished product reaches rehydration time, easy to be permeable
Taste, pliable and tough soft, delicious tasty and refreshing, mix various dispensing flavoring agent, can list becomes the popular one extensively liked and facilitates rice extremely
Food rice-made food.
Detailed description of the invention
Embodiment: 1, common vegetarian diet rice flour
Doing raw material with storing 1 year Oryza glutinosa, essence takes 500 kilograms of rice after grinding, clean after soaking 1 hour, adds 30 kilograms and boils
Raw and cooked thick liquid ratio mixed well by rice, by motor-driven stone grinder secondary pulping, control slurry water content 35%-38% of sizing mixing；By with Rice & peanut milk or
Add water regulation；Adding Native Gel powder 0.02%(Native Gel powder is white or off-white color exquisiteness powder, by animal skins, bone infusion
Rear acid adding takes out glue, concentrates, and is dried and forms.), CSL or Sucrose Fatty Acid Ester 0.01%, guar gum 0.01%；Then with one
Dragon flour steaming machine continuously steams, and flour steaming machine transports strap row per minute 67 meters, dries (or drying) by folding maturation, a maturation
(being 10～20 minutes in the steam maturation time), maturation process big rock ballast bag or rice wrap in natural pressure applied above, secondary
6 hours room temperature maturation time, it is then cut into the wide bean noodles of 0.8 1cm, the frequency microwave of household microwave oven 10 minutes, finally become
Product rate obtains 93%, and water content 11.5% there are finished product 465 kilograms after packaging.
Embodiment 2:
Doing raw material with storing 1.5 years Oryza glutinosa, essence takes 500 kilograms of rice after grinding, and cleans after soaking 2 hours, adds 50 kilograms and boil
Rice mix well raw and cooked thick liquid ratio, with motor-driven stone grinder secondary pulping, control slurry water content 35%-38% of sizing mixing；By with Rice & peanut milk
Or the regulation that adds water；Adding Native Gel powder 0.01%(Native Gel powder is white or off-white color exquisiteness powder, animal skins, bone endure
Boil rear acid adding and take out glue, concentrate, be dried and form.), CSL or Sucrose Fatty Acid Ester 0.02%, guar gum 0.01%；Then with one
Bar dragon continuously flour steaming machine steams, and flour steaming machine transports strap row per minute 67 meters, dry (or drying) by folding maturation, the ripest
Become (being 10～20 minutes in the steam maturation time), the 5 hours room temperature maturation time of secondary, maturation process big rock ballast bag or rice bag
Apply natural pressure up, be then cut into the wide bean noodles of 1 2cm, the frequency microwave of household microwave oven 10 minutes, final finished
Rate obtains 90%, and water content 11.5% there are finished product 460 kilograms after packaging.
Embodiment 3:
Double card instant rice-flours
Make raw material with polished rice: weigh 500 kilograms, soak after cleaning: 2 hours, starch with motor-driven film secondary, mediation raw and cooked thick liquid ratio,
Size mixing and control slurry water content 35%-38%；By with Rice & peanut milk or the regulation that adds water；Steam into the thin bean sheet jelly of 0.5 millimeter, built-in temperature
105 DEG C, six meters per minute of flour steaming machine stroke, after solarization to seventy percent is dry, steams bean sheet jelly again at continuous flour steaming machine, six meters per minute, steams
Rear airing, through folding powder, a maturation (being 10～20 minutes in the steam maturation time), 6 hours room temperature maturation time of secondary, maturation
Process big rock ballast bag or rice wrap in natural pressure applied above, are cut into 12 centimetres of wide bean noodles with motor-driven plug-in strip, wrap after drying
Dress, obtains moisture content of finished products less than 10%, obtains finished product: brew 2 minutes with 80 degree of boiled water, the most well-done, adds toppings instant, and reserved 24
Hour, bean noodles constantly keep water clear, do not expand, can match in excellence or beauty with the instant rice-flour in market completely.
Effect:
The rice flour quality index that embodiment 2 is made: lamellar is generally uniform, straight, neat, without scabbing, without drafting, without crisp, nothing
Going mouldy, color and luster is bright and clean transparent feel, free from extraneous odour, and moisture is less than 14%, and acidity is less than pH4, tells slurry and is less than 4%, vacuum
12 months shelf-lifves of packaging, open not gelatinizing in 1 hour with decocting in water.
Claims (3)
1. facilitate the production method of dry rice flour, it is characterised in that: comprise the steps:
(1) essence grinds rice
It is to use the Oryza glutinosa storing half a year more than to a year and a half to grind rice that described essence grinds rice, rice moisture content be 12%～
16%；
(2) rice is washed in immersion
Described immersion is washed rice and is soaked 1～3 hour for the rice water ratio of 1:1 by weight, makes the grain of rice profit that fully absorbs water rise, after immersion again
Pick up by clear water one more flushing stand-by；
(3) defibrination
Described defibrination is to use stone grinder defibrination, and fineness is below 80 mesh；
(4) raw and cooked thick liquid allotment
Described raw and cooked thick liquid allotment is that the process of stone grinder defibrination adds grog, described grog be the rice boiled or boil with
After the rice flour leftover pieces that cut out, the grog of addition accounts for the 3-8% putting into rice gross weight, control slurry water content 35%-of sizing mixing
38%；By with Rice & peanut milk or the regulation that adds water；
(5) thickening stands
It is that the Rice & peanut milk addition gluten fortifier adding grog later is put in container standing 3-5 hour that described thickening stands, described
Gluten fortifier press the weight content of rice dry weight: Native Gel powder 0.01-0.03%；CSL or Sucrose Fatty Acid Ester 0.01-
0.02%；Guar gum 0.01-0.02%；
(6) bean sheet jelly is steamed
Described steaming bean sheet jelly is to flow uniformly in pallet by the slurry that thickening stands, and pallet is laid on a moving belt, enters steam
Indoor, by 103-108 DEG C of steamed 2-5 minute, take out bean sheet jelly and do not glue pallet, it is possible to peel off gently, flexible and toughness, meter Xiang
Taste is strong；
(7) dry or dry
Described bean sheet jelly dries or dries is by bamboo dustpan support, the bean sheet jelly cooked to be put in the sun dry, or hot-air seasoning；
(8) maturation is folded
Bean sheet jelly is dried or dries to eighty per cant dry bean sheet jelly to collect and tears by described folding maturation, and first slices are stacked up, and use
Thin film bag is tightly sealed, and carries out maturation for the first time after 1.5～2 hours in being put into moist closet, and the steam maturation time is 10～20 points
Clock, then carries out rolling over powder with veneer version or aluminium sheet, is converted into 10～18 centimetres of specification heaps and stacks, and use thin film Bao Yan, top weight
Thing pressure, carries out second time maturation, and maturation temperature is room temperature, and the time is 5～6 hours；
(9) cutting molding and microwave
Described cutting molding and microwave are that the bean sheet jelly machine for cutting vermicelli folding maturation is cut powder, and are placed on by the order of a line a line
Microwave oven microwave, reduces to less than 11% by moisture；
(10) laminate
Vermicelli after microwave is stacked up in clean free of contamination place and adds weight pressing straightening, and the time needs 3～4 days；
(11) packaging warehouse-in
Described packaging warehouse-in be vermicelli is weighed by specification after with clean plastic bag packaging or vacuum packaging, warehouse-in as ready.
The production method facilitating dry rice flour the most according to claim 1, it is characterised in that: in described gluten fortifier, natural
Gel powder is white or off-white color exquisiteness powder, acid adding after animal skins, bone infusion take out glue, concentrates, and is dried and forms；
Described CSL, Sucrose Fatty Acid Ester are commercial products；
Described guar gum is that the endosperm by bean tannin plant Guar beans is ground to be processed, for the Natural hydrophilic glue of macromole
Body.
Product obtained by the production method facilitating dry rice flour the most according to claim 1.
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| CN107279708A (en) * | 2017-08-15 | 2017-10-24 | 广西民族大学 | A kind of sour powder formula and preparation method thereof |
| CN107373342A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The preparation method of Chinese yam glutamic acid nutrition dry rice flour |
| CN107373328A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The production method of ginkgo nut nutrition dry rice flour |
| CN107373329A (en) * | 2017-08-28 | 2017-11-24 | 广西南宁市百桂食品有限责任公司 | The production method of the elderly's nutritious instant dry rice flour |
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| CN108991363A (en) * | 2018-08-31 | 2018-12-14 | 开远罗凤仙食品有限责任公司 | A kind of resistant starch rice noodles and preparation method thereof and purposes |
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