CN106261562A - Radix puerariae dry rice flour and production method thereof - Google Patents
Radix puerariae dry rice flour and production method thereof Download PDFInfo
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- CN106261562A CN106261562A CN201610694119.2A CN201610694119A CN106261562A CN 106261562 A CN106261562 A CN 106261562A CN 201610694119 A CN201610694119 A CN 201610694119A CN 106261562 A CN106261562 A CN 106261562A
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- radix puerariae
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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
-
- 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
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- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention discloses the production method of a kind of Radix Puerariae dry rice flour, comprise the steps: prepared by powder of Radix Puerariae, essence grinds rice, soaks and washes rice, and defibrination and powder of Radix Puerariae allotment, thickening stands, and steams bean sheet jelly, dries or dry；Fold maturation；Cutting molding and microwave；Laminate；Packaging warehouse-in, the production method of Radix Puerariae dry rice flour of the present invention, 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 processing technology field, the dry rice flour being particularly processed into and life thereof with rice and Radix Puerariae
Product method.
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 the power consumption advantage such as low, pollution-free simultaneously, especially suitable 800
The above high altitude localities of rice.
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:
CN200610053366.0, publication number: CN1919087 publication date: 2007.02.28, applicant: Cai Linling, address: Guangxi Zhuang
Unit 1-1 room, No. 1 building 2, Tong Quan lane, Xiangshan District, Guilin City of autonomous region of race, inventor: Cai Linling, Liao Zhongli, summary: Yi Zhongyan
Long fresh rice-flour noodles, cut the fresh-keeping method with the shelf-life of powder, belong to food fresh keeping storage technique field.The method includes: (1) is by routine
Fresh rice-flour noodles that method produces, cut powder and pick up from cold water, drain；(2) weigh, load in food grade plastic bag；(3) by plastic bag
After evacuation, the mixed gas of nitrogen Yu carbon dioxide by volume percentage ratio 0-60: 40-100, inject in bag to reaching normal
Pressure standard, bag mouth seals,.By the enforcement of the present invention, make the fresh rice-flour noodles of water content up to 60-72% in bag, cut powder,
It is fresh-keeping and the shelf-life was by conventional 8-16 hour at normal temperatures, extends to more than 72 hours；Above-mentioned technique is simple, and operation is held
Easily, 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 be at rice flour
Produce and promote with the field of circulation.
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.
Dry rice flour is a kind of food that people like eating, and is with rice as raw material, soaking, pulverizing, adds suitable quantity of water system
Ripe machine is squeezed into bar shaped and makes.Containing Carbohydrate, provides heat for human body.In the present that people improve constantly quality of life
My god, people pursue the rice flour with health care, for meeting the demand of this specific crowd, and abundant rice flour market, Ren Menyan
Sending out the Radix Puerariae rice flour being prepared for having health care, open source literature also reports the production method of some Radix Puerariae rice flour, such as:
1, Chinese patent, title: a kind of pueraria lobata health rice flour, application number: 201610000089.0, the applying date: 2016.01.01,
Applicant: Liang Yinjian, address: 543000 No. 7 rooms 171 of San Lu, the Xijiang River, Wanxiu District, Wuzhou, Guangxi Zhuang Autonomous Region, inventor:
Liang Yinjian, summary: a kind of pueraria lobata health rice flour, there are two kinds of embodiments: mode 1 is with powder of Radix Puerariae 9 15g and rice meal
1 200g, conventionally, add water mixing pulping, cooks into wet-milling sheet, makes bar, can eat, or wet by cooked
Powder sheet carries out partial desiccation, makes bar, then is dried, and makes pueraria lobata health rice flour.Mode 2 is with powder of Radix Puerariae 9 15g and rice meal
1 200g, conventionally, add water mixing pulping, makes wet vermicelli, carries out ripening, can eat, or wet by institute's ripening
Bean noodles are dried, and make pueraria lobata health rice flour.Above two embodiment, add water mixing pulping time also can add flour,
Millet powder and each 0 200g of Semen Maydis powder.The pueraria lobata health rice flour of the present invention, taste is smooth good to eat, both can allay one's hunger, and has again expelling pathogenic factors from muscles to move back
Heat, promoting the production of body fluid to quench thirst, rash, yang invigorating antidiarrheal, dredge the meridian passage, deinebriating function.
2, Chinese patent, title: the production method of kudzu root nutrient health-care rice flour, application number: 201510917189.5, application
Day: 2015.12.14, applicant: Li Zhengyi, address: 427000 Yongding District, Zhangjiajie of Hunan Province city Nan Zhuan level ground office Nan Zhuan
Room, level ground neighbourhood committee waterside pavilion Huadu waterside pavilion garden 501, inventor: Li Zhengyi, Li Shiling, Yang Daiming, Wang Huijuan, Song Ke, Zheng little Jin, poplar
Precious Chu, summary: the production method of this invention a kind of kudzu root nutrient health-care rice flour, is to be cleaned up by fresh Radix Puerariae, dewatering airing Pueraria lobota
Root surface water, is cut into the Radix Puerariae granule of 1～2 centimetre, after drying, is ground into 150～200 mesh kudzuvine root total powders, and cold preservation is standby；Will
150～200 mesh rice meals worn into by rice, mix with kudzuvine root total powder, adjust mixture water content 28～33%, mix homogeneously, institute
The weight proportion stating kudzuvine root total powder and rice meal is 5～25:100；Be squeezed into rice flour, moisturizing dry to water content 23.5% with
Under.This invention uses the Particular craft methods such as low temperature preparation, low temperature stirring, extruding and moisturizing drying, it is possible to protect to greatest extent
Stay Radix Puerariae flavone in Radix Puerariae, puerarin, protein, carbohydrate, calcium, zinc, the nutritive and health protection components such as selenium and other trace elements, produces
Product have Radix Puerariae nature delicate fragrance, without astringent taste.
3, Chinese patent, title: a kind of health nutrient rice flour containing Radix Puerariae Rhizomadioscoreae, application number: 201210176127.X,
The applying date: 2012.05.31, applicant: Zhou Xinfu, address: 541500 osmanthus, Quanzhou County, Guangxi Zhuang Autonomous Region Guilin City Huang Xi
Road 4, inventor: Zhou Xinfu, summary: this disclosure of the invention is a kind of containing Radix Puerariae, the health nutrient rice flour of Rhizomadioscoreae, by Radix puerariae root
Sheet or Radix Puerariae concentrated extract are made with dry Chinese yam slices, rice meal.During preparation, Radix puerariae heel piece, dry Chinese yam slices are respectively crushed into
The fine powder of 200-300 mesh and the rice meal mix homogeneously of 80-100 mesh, add water and mix and stir, be processed into through flour mill；Or use Radix Puerariae
Concentrated extract adds water with common yam rhizome powder, rice meal and mixes thoroughly, is processed into through flour mill.This rice flour due to Radix Puerariae, the addition of Rhizomadioscoreae,
Not only enrich the nutrition of rice flour, and make rice flour contain abundant dietary fiber, it is simple to human body intestinal canal is digested and assimilated, reduce intestinal
The generation of tract disease.
4, Chinese patent, title: a kind of health nutrient rice flour containing Radix Puerariae, application number: 201210176126.5, application
Day: 2012.05.31, applicant: Zhou Xinfu, address: 541500 Gui Huang West Roads, Quanzhou County, Guangxi Zhuang Autonomous Region Guilin City 4
Number, inventor: Zhou Xinfu, summary: a kind of health nutrient rice flour containing Radix Puerariae of this disclosure of the invention, by Radix puerariae heel piece rice meal
Make.During preparation, Radix puerariae heel piece is ground into the fine powder of 200-300 mesh and the rice meal mix homogeneously of 80-100 mesh, adds water and mix
With, or mix by a certain percentage with rice meal with Radix Puerariae concentrated extract, it is processed into through flour mill.This rice flour is due to Radix Puerariae
Add, not only enrich the nutrition of rice flour, and make rice flour contain abundant dietary fiber, it is simple to human body intestinal canal is digested and assimilated,
Reduce the generation of intestinal tract disease.
5, Chinese patent, title: a kind of Radix Puerariae glutinous rice flour and preparation method thereof, application number: 201310545580.8, application
Day: 2013.11.07, applicant: Zhu Shaoquan, address: 404000 attached No. 4 13-2 in trump road, Wanzhou in Chongqing 7, invention
People: Cheng Jimin, summary: this invention relates to a kind of Radix Puerariae glutinous rice flour, and relates to its preparation method.Existing for existing glutinous rice flour market
Shape, there is no Radix Puerariae glutinous rice flour and goes on the market.This invention powder of Radix Puerariae and glutinous rice flour, be made in proportion, improves the glutinous of product
Property, chew strength and fineness, enhance the trophism of product especially, make the physiological index of the consumer group of hyperlipidemia, hyperglycemia obtain
To conditioning and reduction, making people's food materials more rich, health is more healthy.
6, Chinese patent, title: a kind of protoplasm Radix Puerariae rice flour manufacturing method and products thereof, application number:
201310336370.8, the applying date: 2013.08.05, applicant: Li Shiling, address: 427000 Yongding, Zhangjiajie of Hunan Province city
Room, neighbourhood committee waterside pavilion Huadu waterside pavilion garden 501, subdistrict office Nan Zhuan level ground, Nan Zhuan level ground, district, inventor: Li Shiling, Li Zhenghui, Li Zheng
Bright, summary: a kind of protoplasm Radix Puerariae rice flour manufacturing method and products thereof, is the Radix Puerariae that will gather in the winter time, in 18 DEG C of conditions of temperature
Wash after lower stacking 14～24h, cut into slices after placing 10～14h after peeling, be then broken into the little granule of Radix Puerariae, 45～60
DEG C condition is dried, and is ground into protoplasm Amylum Puerariae Radicis, then mixes with rice meal, with original kudzu vine root liquid water or juice of Lobed Kudzuvine at a temperature of 50-60 DEG C
Water uniform mixing, is squeezed into protoplasm protoplasm Radix Puerariae rice flour at 50～60 DEG C, then through aging, loose wire, be dried and form.This invention
Can effectively prevent finite element in product from losing, product design smooth and beautiful appearance, adhesive property is good, the soft lubrication of mouthfeel, has dense
The fragrant of thick protoplasm Radix Puerariae, is nature green, organic environmental-protection, daily cuisines with health role.
Rice flour and the kudzu root rice powder processing method of document disclosed above report are had nothing in common with each other, and the processing of rice flour is provided to carry
High tenacity, the aspect such as extend the shelf life are set about, but are focusing on the smooth in taste of rice flour, high resilience, and decocting in water does not stick with paste soup, dry fry
The aspect such as the most easily broken also has gap.
Summary of the invention
It is an object of the invention to provide a kind of rice and Radix Puerariae dry rice flour that Radix Puerariae is processed into and production method thereof, be allowed to make
Obtain that color is pure white, nutritious, smooth in taste, high resilience, decocting in water do not sticks with paste soup, the high-quality Radix Puerariae rice flour that dry stir-fry is the most easily broken.
The production method of Radix Puerariae dry rice flour of the present invention comprises the steps:
1, prepared by powder of Radix Puerariae；2, essence grind rice, 3, soak wash rice, 4, defibrination and allotment, 5, thickening stand, 6, steam bean sheet jelly, 7, shine
Do or dry；8, maturation is folded；9, cutting molding and microwave；10, laminate；11, packaging warehouse-in.
The following is concrete technology:
(1) prepared by powder of Radix Puerariae
Pulverized 100-250 mesh sieve obtained powder of Radix Puerariae by excavating the Radix Puerariae obtained；Specifically excavate in February in annual November to the coming year
Radix Puerariae, under 20 DEG C of temperature conditionss, rinses silt well with mountain spring washing, removes corrupt part, go crust, play to be cut into segment,
Feeding pulverizer is pulverized, and Radix Puerariae is 1:3 with the ratio of mountain spring washing, and the mesh size of pulverizer is 100-250 mesh, pulverizes to obtain Pueraria lobota
Root serosity；After precipitation, scoop the water above dried starch, take out starch block, send in dehydrator, at a temperature of 60～75 DEG C, dry
Dry 4-8 hour, dry and pulverize, to obtain final product.The Radix Puerariae obtained can also be excavated, rinse silt well with mountain spring washing, remove corruption
Lose part, go crust, play to be cut into segment, add spring water and send into pulverizer pulverizing, make slurry and directly use.
(2) 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.
(3) 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.
(4) defibrination and powder of Radix Puerariae allotment
Defibrination and powder of Radix Puerariae allotment, described defibrination is to use stone grinder to grind big Rice & peanut milk, and fineness is below 80 mesh；The mistake of stone grinder defibrination
Journey adds powder of Radix Puerariae, and the powder of Radix Puerariae of addition accounts for the 3-5% putting into rice gross weight, control slurry water content 35%-38% of sizing mixing；Logical
Cross with Rice & peanut milk or the regulation that adds water；Described defibrination is to use stone grinder defibrination, and why fineness, below 80 mesh, uses stone grinder to grind
Slurry, mainly stone grinder defibrination are uniform, and fineness is good, and without metallic pollution, preferably granite stone grinder or greenstone-made mill, hardness is big, does not allows
Easily shedding.The rice flour that boils of 3-5% can also be added in the process of sizing mixing, add before defibrination.
(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.
Radix Puerariae, Classification system:Pueraria lobata, another name: Radix puerariae, Radix Puerariae, Pueraria lobata.Doing for legume pueraria lobata
Dry, practise and claim Herba Gelsemii Elegantis.Autumn, season in winter two excavate, and take advantage of fresh-cut and become sheet or fritter, are dried.There is an expelling pathogenic factors from muscles for reducing heat, rash, promoting the production of body fluid to quench thirst,
The merit of yang invigorating antidiarrheal.Being usually used in exterior syndrome heating, stiff nape and back, measles without adequate eruption, calentura is thirsty, and the deficiency of YIN is quenched one's thirst, diarrhea of heat type hematodiarrhoea, insufficiency of the spleen
Have loose bowels.Perennial liana, up to 10 meters, Herb is by yellowish-brown coarse wool.Tuber is plump.Leaf alternate；Tool long handle；3 go out compound leaf, top
The handle of lobule is longer, and blade Pedicellus et Pericarpium Trapae shape is circular, sometimes has 3 wavy shallow to split, long 8～19 centimetres, wide 6.5～18 centimetres, the anxious point of tip,
Basal circular, raw pubescence is all lied prostrate by white in two sides, the closeest；The raw lobule in side is less, partially oval or inclined Pedicellus et Pericarpium Trapae shape ellipse,
Sometimes 2～3 are had wavy shallow to split.Raceme axil is raw, and total bennet is close by yellow-white fine hair；Hua Misheng；Bract is narrow linear, caducous,
Squamella wire lanceolar；Papilionaceous flower bluish violet or purple, long 15～19 centimetres；Calyx 5 fissure, calyx tooth lanceolar；Vexil is near
Circle or oval, tip nick, base portion has two cropped ears, the narrow ellipse of ala, and short compared with vexil, base portion the most only has
Ear, fossil fragments relatively ala is the longest；Stamen 10, two bodies (9+1)；Ovary is linear, and style bends.Pod is linear, flat, long 6～9 lis
Rice, wide 7～10 millimeters, close by filemot long bristle.Seed oval and flat, russet, glossy.Florescence 4～August.Really
Phase 8～October.It is born in the thick grass of hillside or roadside and more dark and damp place.Radix Puerariae, cool in nature, sweet in the mouth, pungent.Function cures mainly: induce sweat
Bring down a fever, promote the production of body fluid, rash, yang invigorating antidiarrheal.For fever caused by exogenous pathogens headache, hypertension neck pain, thirsty, quench one's thirst, measles without adequate eruption, heat
Dysentery, have loose bowels.Compendium of Material Medica carries: Radix Puerariae, and cool in nature, gas is put down, sweet in the mouth, has heat clearing away, pathogenic fire reducing, all effects of toxin expelling.Modern medicine study
Show: the isoflavonoid puerarin in Radix Puerariae has a constant current modulation to hypertension, hyperlipidemia, hyperglycemia and cardiovascular and cerebrovascular disease
Effect.
The prominent substantive distinguishing features of the present invention with significantly progress is:
1, rice and Radix Puerariae are processed into by the present invention dry rice flour and production method thereof, be allowed to making and obtain that color is pure white, nutrition
Abundant, smooth in taste, high resilience, decocting in water do not sticks with paste soup, the high-quality Radix Puerariae rice flour that dry stir-fry is the most easily broken.Comparatively speaking, Radix Puerariae is weak to
Store, so rice to be combined a kind of new food of exploitation with Radix Puerariae, it is possible to solve China's nutraceutical structure, be one
Plant extraordinary developing direction.
2, the Radix Puerariae dry rice flour of the present invention and production method thereof, be 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.
3, 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.
4, 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.
5, 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 a kind of Radix Puerariae extensively liked and does rice
Powder food.
Detailed description of the invention
Embodiment: 1, common vegetarian diet Radix Puerariae dry rice flour
Rinse silt well by excavating the Radix Puerariae mountain spring washing obtained, remove corrupt part, remove crust, pulverized 100-250
Mesh sieve obtains powder of Radix Puerariae, standby, does raw material with storing 1 year Oryza glutinosa, and essence takes 500 kilograms of rice after grinding, and cleans after soaking 1 hour,
Add 15 kilograms of powder of Radix Puerariae mix homogeneously, by motor-driven stone grinder secondary pulping, control slurry water content 35%-38% of sizing mixing；By adding
Rice & peanut milk or the regulation that adds water；Add Native Gel powder 0.02%(Native Gel powder be white or off-white color exquisiteness powder, by animal skins,
After bone infusion, acid adding takes out glue, concentrates, and is dried and forms.), CSL or Sucrose Fatty Acid Ester 0.01%, guar gum 0.01%；Then
Steaming with the continuous flour steaming machine of one continuous line, flour steaming machine transports strap row per minute 67 meters, dry (or dry) by folding maturation, one
Secondary maturation (being 10～20 minutes in the steam maturation time), maturation process big rock ballast bag or rice wrap in pressure naturally applied above
Power, the 6 hours room temperature maturation time of secondary, is then cut into the wide bean noodles of 0.8 1cm, the frequency microwave of household microwave oven 10 minutes,
Final finished rate obtains 93%, water content 11.5%, after packaging and get final product.
Embodiment 2: Radix Puerariae dried eggs rice flour
Rinse silt well by excavating the Radix Puerariae mountain spring washing obtained, remove corrupt part, remove crust, pulverized 100-250
Mesh sieve obtains powder of Radix Puerariae, standby, does raw material with storing 1.5 years Oryza glutinosa, and essence takes 500 kilograms of rice after grinding, and cleans and soaks 2 hours
After, add 20 kilograms of powder of Radix Puerariae mix homogeneously, by motor-driven stone grinder secondary pulping, control slurry water content 35%-38% of sizing mixing；Pass through
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, by animal
After skin, bone infusion, acid adding takes out glue, concentrates, and is dried and forms.), CSL or Sucrose Fatty Acid Ester 0.02%, guar gum 0.01%；
Adding 30 kilograms of eggs, mixing is mixed well, and then steams with one continuous line flour steaming machine continuously, and flour steaming machine transports strap row per minute 67
Rice, dries (or drying) by folding maturation, a maturation (being 10～20 minutes in the steam maturation time), secondary room temperature maturation
5 hours time, maturation process big rock ballast bag or rice wrap in natural pressure applied above, 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%, water content 11.5%, after packaging and get final product.
Embodiment 3: Radix Puerariae dry rice flour
Rinse silt well by excavating the Radix Puerariae mountain spring washing obtained, remove corrupt part, remove crust, pulverized 100-250
Mesh sieve obtains powder of Radix Puerariae, standby, makees raw material with polished rice: weigh 500 kilograms, soaks: 2 hours, add 25 kilograms of Radix Puerariaes after cleaning
Powder mix homogeneously, starches with motor-driven film secondary, control slurry water content 35%-38% of sizing mixing；By with Rice & peanut milk or the regulation that adds water；Steam
Becoming 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, bean sheet jelly even
Continuous flour steaming machine steams again, six meters per minute, airing after steaming, through rolling over powder, and a maturation (being 10～20 minutes in the steam maturation time),
The 6 hours room temperature maturation time of secondary, maturation process big rock ballast bag or rice wrap in natural pressure applied above, cut with motor-driven plug-in strip
Become 12 centimetres of wide bean noodles, pack after drying, obtain moisture content of finished products less than 10%, obtain finished product: brew 2 minutes with 80 degree of boiled water, all
Well-done, add toppings instant, reserved 24 hours, bean noodles constantly kept water clear, do not expand, can be equal to the instant rice-flour in market completely
Beautiful.
Effect:
The Radix Puerariae dry rice flour quality index that embodiment 3 is made: lamellar is generally uniform, straight, neat, without scabbing, without drafting, without crisp
Crisp, nothing is gone mouldy, and 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%,
12 months shelf-lifves of vacuum packaging, open not gelatinizing in 1 hour with decocting in water.
Claims (5)
1. the production method of Radix Puerariae dry rice flour, it is characterised in that: comprise the steps:
(1) prepared by powder of Radix Puerariae: pulverized 100-250 mesh sieve obtain powder of Radix Puerariae by excavating the Radix Puerariae peeling obtained；
(2) 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, and rice contains
Water rate is 12%～16%；
(3) rice is washed in immersion: described immersion is washed rice and soaked 1～3 hour for the rice water ratio of 1:1 by weight, makes the grain of rice fully absorb water
Profit rises, and picks up by clear water one more flushing stand-by after immersion again；
(4) defibrination and powder of Radix Puerariae allotment: described defibrination is to use stone grinder to grind big Rice & peanut milk, and fineness is below 80 mesh；Stone grinder defibrination
Process add powder of Radix Puerariae, the powder of Radix Puerariae of addition account for put into rice gross weight 3-5%, size mixing control slurry water content 35%-
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 placed in conveyer belt
On, enter in vaporium, 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, rice aromatic flavor；
(7) bean sheet jelly dries or dries: described bean sheet jelly dries or dries is the bean sheet jelly cooked bamboo dustpan support to be put in the sun shine
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, the most blocks of
It is stacked up, tightly seals with thin film bag, in being put into moist closet after 1.5～2 hours, carry out maturation for the first time, steam maturation time
It is 10～20 minutes, then carries 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 bag
Sternly, top weight pressure, carry out second time maturation, 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 press
The order of a line a line is placed on microwave oven microwave, and moisture is reduced to less than 11%；
(10) laminating: be stacked up in clean free of contamination place by the bean noodles after microwave and add weight pressing straightening, the time needs 3
～4 days；
(11) packaging warehouse-in: described packaging warehouse-in be vermicelli is weighed by specification after by clean plastic bag packaging or vacuum packet
Dress, puts as ready in storage.
The production method of Radix Puerariae 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.
The production method of Radix Puerariae dry rice flour the most according to claim 1, it is characterised in that: defibrination takes a step forward and adds 3-5%
Boil rear rice flour or rice is sized mixing.
The production method of Radix Puerariae dry rice flour the most according to claim 1, it is characterised in that: mistake prepared by described powder of Radix Puerariae
Cheng Wei: excavate Radix Puerariae in February in annual November to the coming year, under 20 DEG C of temperature conditionss, rinses silt well with mountain spring washing, removes
Corrupt part, goes crust, play to be cut into segment, sends into pulverizer and pulverizes, and Radix Puerariae is 1:3 with the ratio of mountain spring washing, pulverizer
Mesh size is 100-250 mesh, after precipitation, scoops the water above dried starch, takes out starch block, sends in dehydrator, 60～75
At a temperature of DEG C, dry 4-8 hour, dry and pulverize, to obtain final product.
Product obtained by the production method of Radix Puerariae dry rice flour the most according to claim 1.
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| CN107348343A (en) * | 2017-09-10 | 2017-11-17 | 湖南裕湘食品有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN107518269A (en) * | 2017-08-28 | 2017-12-29 | 广西南宁市百桂食品有限责任公司 | A kind of preparation method of chestnut nutrition dry rice flour |
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| CN108283659A (en) * | 2017-12-07 | 2018-07-17 | 安徽金龙山葛业有限公司 | A kind of production technology of Wild Pueraria powder |
| CN115104697A (en) * | 2022-07-01 | 2022-09-27 | 苍梧县京南米粉厂 | Production method of rice noodles with traditional Chinese medicine taste |
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| CN107518267A (en) * | 2017-08-28 | 2017-12-29 | 广西南宁市百桂食品有限责任公司 | The preparation method of purple perilla seed nutrition dry rice flour |
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| CN107348343A (en) * | 2017-09-10 | 2017-11-17 | 湖南裕湘食品有限公司 | A kind of ourishing rice flour and preparation method thereof |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
| CN107581485A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of characteristic ground rice and preparation method thereof |
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| CN108283659A (en) * | 2017-12-07 | 2018-07-17 | 安徽金龙山葛业有限公司 | A kind of production technology of Wild Pueraria powder |
| CN108029948A (en) * | 2017-12-22 | 2018-05-15 | 安徽王仁和米线食品有限公司 | A kind of preparation method of round rice flour |
| CN115104697A (en) * | 2022-07-01 | 2022-09-27 | 苍梧县京南米粉厂 | Production method of rice noodles with traditional Chinese medicine taste |
| CN115428893A (en) * | 2022-09-13 | 2022-12-06 | 庄惠坪 | Rice flour processing method |
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