CN106307073A - Dried potato rice noodles and production method thereof - Google Patents
Dried potato rice noodles and production method thereof Download PDFInfo
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- CN106307073A CN106307073A CN201610694127.7A CN201610694127A CN106307073A CN 106307073 A CN106307073 A CN 106307073A CN 201610694127 A CN201610694127 A CN 201610694127A CN 106307073 A CN106307073 A CN 106307073A
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- rice
- rhizoma solani
- solani tuber
- tuber osi
- powder
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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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses a production method of dried potato rice noodles. The production method comprises the following steps: preparing potato prepared powder, polishing rice, soaking and washing the rice, grinding into thick liquid, blending the thick liquid and the potato prepared powder, increasing viscosity and standing, steaming sheet jelly, and air-drying or baking; folding and ripening; slitting, forming and carrying out microwave treatment; laminating; and packing and storing. The production method of the dried potato rice noodles is improved on the basis of a traditional processing method. By the production method, high-quality rice noodles which is abundant in nutrition, tastes smooth and is elastic, soup is not burnt when the rice noodles are cooked with water, and the rice noodles cannot be broken easily when fried.
Description
Technical field
The present invention relates to a kind of food, the dry rice flour particularly become with Potato ring rot bacteria 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:
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.
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.
Rhizoma Solani tuber osi, (formal name used at school:Solanum tuberosum), belonging to Solanaceae herbaceos perennial, tuber can be edible, is
The fourth-largest important cereal crops in the whole world, are only second to Semen Tritici aestivi, Oryza glutinosa and Semen Maydis.Rhizoma Solani tuber osi also known as potato, Rhizoma Solani tuber osi, ocean Rhizoma Dioscoreae etc.,
The tuber of plant of Solanaceae.With Semen Tritici aestivi, Oryza glutinosa, Semen Maydis, Sorghum vulgare Pers. become the big crop in the world five.Rhizoma Solani tuber osi originates in South America peace the
This mountain area, the south of Peru area that artificial culture history can trace back to the most B.C. 8000 to 5000 the earliest.Rhizoma Solani tuber osi
There are China, Russia, India, Ukraine, the U.S. etc. in major country of production.China is that world Rhizoma Solani tuber osi always produces most countries.
2015, China will start Rhizoma Solani tuber osi staple food grainization strategy, advance and Potato ring rot bacteria be become the staple foods such as steamed bread, noodles, rice flour, Ma Ling
Potato will become the another staple food grain outside rice, Semen Tritici aestivi, Semen Maydis.But how Rhizoma Solani tuber osi is added and rice is made Rhizoma Solani tuber osi rice do
Powder, is not shown in too many report.
Open source literature also reports that mainly Potato ring rot bacteria process is susceptible to brown stain, processes the method document of brown stain at present
Take passages as follows:
1, Chinese patent, a kind of new method controlling brown stain of fresh-cut potato, application number: CN201310749545.8, the applying date:
2013.12.22, publication number: CN103734293A, publication date: 2014.04.23 applicant: Shandong Agricultural University makes a summary:
Plant the new method controlling brown stain of fresh-cut potato.It is to be soaked certain time in common salt aqueous solution by Rhizoma Solani tuber osi, enters the most again
Row is sterilized, removes the peel, is cut, packaging storage after dewatering.In this invention, the concentration of common salt aqueous solution is 1-5%, and the process time is 3-7
Hour.In this technology, described Rhizoma Solani tuber osi can be freshly harvested or the Rhizoma Solani tuber osi of storage certain time.This invention has effect
The best, can effectively inhibition of potato cutting after brown stain；Safety, does not use any chemical addition agent and method simple, it is easy to
Operation and popularization, be suitable to the features such as big production and application and low cost.
2, the production technology of a kind of potato full-powder, application number: CN200610045301.1, applicant: Tang Yujing, pluck
Want: the production technology of a kind of potato full-powder, including washing and peeling, cut into slices and heat enzyme denaturing, potato processed slurry, filter or be centrifuged,
Dry the operations such as levigate, finished product packing, in the process by microwave heating and addition industrial alcohol, it is possible to inactivation Rhizoma Solani tuber osi is many
Phenolase activity, prevents and treats product brown stain, the problem adding bleach when well solving discharge of wastewater and slurrying.
3, the method for storing and refreshing of a kind of fresh-cut potato, application number: CN201610115096.5, publication number:
CN105746683A, applicant: Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sc, summary: the storage of a kind of fresh-cut potato
Preservation method, step includes: 1) Rhizoma Solani tuber osi is peeled；2) potato slices after peeling；3) by the horse after step 2
Clear water put into by bell potato, washes away earth, impurity and unnecessary starch；4) Rhizoma Solani tuber osi after cleaning puts in sodium bisulfate
Row soaks；5) Rhizoma Solani tuber osi after soaking is carried out UV-C process；6) packaging；7) Rhizoma Solani tuber osi after packaging is immediately placed in freezer
Storage.The method for storing and refreshing of a kind of fresh-cut potato that this invention proposes, it is molten that the Rhizoma Solani tuber osi after cleaning puts into sodium bisulfate
Liquid is carried out soak and carry out UV-C process.After treatment, have the beneficial effect that: Rhizoma Solani tuber osi color and luster is good, and browning degree is low；Horse
Bell potato hardness is high, and minimum hardness is 589.74N, has been up to 740.45N, and average hardness has reached 653.80N；Rhizoma Solani tuber osi
Upper microorganism detection quantity is low.
4, the processing method of a kind of quick-frozen potato, application number: CN201410186395.9, the applying date:
2014.05.06, open (bulletin) number: CN105076357A, publication date: 2015.11.25, applicant: Wang Jianxin, summary:
The processing method planting quick-frozen potato, is carried out peeling in skinning machine by fresh potato, and the Rhizoma Solani tuber osi after peeling passes through
Microtome is cut into slices, and will rinse in the Rhizoma Solani tuber osi fourth encroached water after cutting, and the Rhizoma Solani tuber osi fourth after cleaning invades colour-keeping liquid
In invade bubble 20-25 minute, then blanching potato 4 hours between temperature is 90-95 DEG C, dewatering after burn, by horse after dewatering
The quick-freezing at a temperature of-45 DEG C to-40 DEG C of bell potato fourth obtains quick-frozen potato.This invention employing proportioning is: 1.0% ascorbic acid,
The colour-keeping liquid color fixative of 1.5% citric acid and 0.1% calcium chloride, effectively suppresses enzymatic browning, by 1 × 1 × 2cm-1.3 × 1.3 ×
The Rhizoma Solani tuber osi fourth of 2.3cm burn 4 hours between temperature is 90-95 DEG C, finally at a temperature of-45 to-40 DEG C, quick-freezing obtains
Brown stain is less likely to occur, does not affect the quick-frozen potato of health.
5, the preparation method of a kind of dehydrated potato powder and device thereof, application number: CN201610005587.4, publication number:
CN105495468A, published application people: Xichang College, summary: a kind of horse avoiding Rhizoma Solani tuber osi that brown stain occurs in the course of processing
Bell potato starch preparation method and device thereof.The preparation method of this dehydrated potato powder is by after clean for potato cleaning, respectively airtight
Rhizoma Solani tuber osi is carried out by environment at peeling process, slicing treatment, maturation process, cooling process, mud processed process, micro-wave drying
Reason, the probability that the course of processing Rhizoma Solani tuber osi of the most whole dehydrated potato powder contacts with oxygen is substantially reduced, and can effectively prevent Ma Ling
Polyphenol oxidase (PPO) in potato contacts with the oxygen in air, it is to avoid oxidation polymerization occurs, can effectively prevent Rhizoma Solani tuber osi brown
Become, thus ensure that the dehydrated potato powder quality finally produced is higher.It is suitable in Potato ring rot bacteria technical field popularization and application.
6, storage new technology for anti-brown changing after peeling potatoes, application number: CN00130119.5, publication number:
CN1310962A, applicant: Zhao Xiaoyan, Ma Yue, summary: a kind of storage new technology, can make Rhizoma Solani tuber osi after peeling, Jing Guote
Different physics and chemistry processes, suitable storage temperature with under the conditions of, not brown stain in about 2 weeks can be kept.This invention does not use human body
Harmful sulfur-containing compound (sulfur dioxide, sulfur etc.), and use sodium chloride, citric acid, certain mercaptoamino acid, acid pyrophosphoric acid
Sodium etc. are as prevent-browning colour fixative, safe to the human body harmless.Rhizoma Solani tuber osi pure color after process, mouthfeel is unchanged with quality,
Meet healthy requirement.
7, a kind of Rhizoma Solani tuber osi anti-enzymatic regent and its preparation method and application, application number: CN201310399261.0, open
Number: CN103478233A, applicant: Shandong spark scientific and technical research institute, summary: a kind of Rhizoma Solani tuber osi anti-enzymatic regent and system thereof
Preparation Method and application, this Rhizoma Solani tuber osi anti-enzymatic regent by ascorbic acid, cysteine, edible acidic ph modifier, chlorine additive,
Calcium additive, antioxidant and water are formed by being mixed with of a graded, provide the benefit that: containing multiple can inhibitory enzyme
Activity can change the component of enzyme environment such as again: citric acid, ascorbic acid, cysteine, malic acid, it is possible to prevent substrate
Oxidation, simultaneously without sulphite, it is to avoid the sulfate injury to human body, and simple to operate, fresh keeping time is long, preserve 30 days brown
Variation is basically unchanged.
The method of above-mentioned Rhizoma Solani tuber osi prevent-browning sums up mainly physical treatment, chemical treatment, prevent ingress of air etc.,
But have no the specific embodiment that Rhizoma Solani tuber osi and rice are made dry powder.
Summary of the invention
It is an object of the invention to provide Rhizoma Solani tuber osi dry rice flour and production method thereof that a kind of rice becomes with Potato ring rot bacteria,
Be allowed to making obtain that color is pure white, nutritious, smooth in taste, high resilience, decocting in water do not sticks with paste soup, the high-quality horse that dry stir-fry is the most easily broken
Bell potato rice flour (can be convenient for carrying the dry bundle rice flour preserved with the long period).
The production method of Rhizoma Solani tuber osi dry rice flour of the present invention comprises the steps:
1, prepared by the ripe powder of Rhizoma Solani tuber osi；2, essence grind rice, 3, soak wash rice, 4, defibrination and allotment, 5, thickening stand, 6, steam bean sheet jelly,
7, dry 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 the ripe powder of Rhizoma Solani tuber osi
Being cleaned by Rhizoma Solani tuber osi, belt leather boils, then peeling, and pulping is standby, and we notice at ordinary times, and fresh potato is going
After skin, most a few minutes, i.e. can occur browning phenomenon, the Rhizoma Solani tuber osi of brown stain is made bean noodles, must be plain, affect outward appearance, warp
Crossing belt leather to boil, the polyphenol oxidase (PPO) of Rhizoma Solani tuber osi is removed by high-temperature heating, the Rhizoma Solani tuber osi ripe powder no longer variable color of pulping；
(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 the allotment of Rhizoma Solani tuber osi ripe powder
Defibrination and the allotment of Rhizoma Solani tuber osi ripe powder, described defibrination is to use stone grinder to grind big Rice & peanut milk, and fineness is below 80 mesh；Stone grinder defibrination
Process add the ripe powder of Rhizoma Solani tuber osi, the ripe powder of Rhizoma Solani tuber osi of addition account for put into rice gross weight 30-50%, size mixing control slurry contain
Water yield 35%-38%；By with Rice & peanut milk or the regulation that adds water；Described defibrination is to use stone grinder defibrination, and fineness is below 80 mesh, for assorted
Using stone grinder defibrination, mainly stone grinder defibrination uniform, fineness is good, without metallic pollution, and preferably granite stone grinder or greenstone-made mill,
Hardness is big, it is not easy to shedding.The process of sizing mixing can also add 3-5% boil rice flour or rice is sized mixing, add before defibrination
Enter.
(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%；Guar gum 0.01-0.02%；Stearoyl breast
Acid calcium or Sucrose Fatty Acid Ester 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:
1, rice is become by the present invention with Potato ring rot bacteria dry rice flour and production method thereof, be allowed to making and obtain that color is pure white, battalion
Supporting abundant, smooth in taste, high resilience, decocting in water does not stick with paste soup, the high-quality Rhizoma Solani tuber osi rice flour that dry stir-fry is the most easily broken.Comparatively speaking, Ma Ling
Potato yield is higher, but not shelf-stable, and also in the north, some hill farmers are eaten single Rhizoma Solani tuber osi for a long time and as staple food are not
The most comfortable, so rice to be combined a kind of new food of exploitation with Rhizoma Solani tuber osi, it is possible to solve the grain that China is southern and northern
Structure and yield, be a kind of extraordinary developing direction.
2, Rhizoma Solani tuber osi is cleaned by the present invention, and belt leather boils, then peeling, pulping, solves fresh potato in peeling
Rear at most a few minutes, browning phenomenon i.e. can occur, boil through belt leather, the polyphenol oxidase (PPO) of Rhizoma Solani tuber osi is by high-temperature heating
Remove, the Rhizoma Solani tuber osi ripe powder no longer variable color of pulping,
3, the Rhizoma Solani tuber osi dry rice flour of the present invention and production method thereof, be to improve on the basis of traditional diamond-making technique, through dry
Dry and laminate, it is allowed to making and obtains nutritious, smooth in taste, be rich in pliability and elasticity, decocting in water does not stick with paste soup, and dry stir-fry is the most easily broken
High-quality rice flour, can be convenient for carrying and the long period preserve dry bundle rice flour.Owing to some steps are not very familiar with by people,
The poor toughness that the rice flour processed has, some mouthfeels are bad.
4, 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.
5, 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.
6, 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 Rhizoma Solani tuber osi extensively liked and does
Rice-flour noodle foods.
Detailed description of the invention
Embodiment: 1, common vegetarian diet Rhizoma Solani tuber osi dry rice flour
Being cleaned by Rhizoma Solani tuber osi, belt leather boils, then peeling, and pulping is standby, does raw material with storing 1 year Oryza glutinosa, and essence takes after grinding
500 kilograms of rice, clean after soaking 1 hour, add 150 kilograms of potato pulps and mix well raw and cooked thick liquid ratio, with motor-driven stone grinder secondary
Defibrination, control slurry water content 35%-38% of sizing mixing；By with Rice & peanut milk or the regulation that adds water, add Native Gel powder 0.02%(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.), stearoyl
Calcium lactate or Sucrose Fatty Acid Ester 0.01%, guar gum 0.01%；Then steaming with one continuous line flour steaming machine continuously, flour steaming machine transports strap every point
Clock row 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, the 6 hours room temperature maturation time of secondary, are then cut into 0.8 1cm
Wide bean noodles, the frequency microwave of household microwave oven 10 minutes, final finished rate obtains 93%, water content 11.5%, after packaging finished product.
Embodiment 2: Rhizoma Solani tuber osi dried eggs rice flour
Being cleaned by Rhizoma Solani tuber osi, belt leather boils, then peeling, and pulping is standby, does raw material with storing 1.5 years Oryza glutinosa, and essence takes after grinding
500 kilograms of rice, clean after soaking 2 hours, add 200 kilograms of potato pulps and mix well raw and cooked thick liquid ratio, with motor-driven stone grinder secondary
Defibrination, control slurry water content 35%-38% of sizing mixing；By with Rice & peanut milk or the regulation that adds water, add Native Gel powder 0.01%(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.), stearoyl
Calcium lactate or Sucrose Fatty Acid Ester 0.02%, guar gum 0.01%；Adding 30 kilograms of eggs, mixing is mixed well, then with one continuous line continuously
Flour steaming machine steams, and flour steaming machine transports strap row per minute 67 meters, dries (or drying) and (is steaming by folding maturation, a maturation
The vapour maturation time is 10～20 minutes), the 5 hours room temperature maturation time of secondary, maturation process big rock ballast bag or rice wrap in top
Applying natural pressure, 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%, obtain finished product Rhizoma Solani tuber osi dried eggs rice flour after packaging.
Embodiment 3: Rhizoma Solani tuber osi dry rice flour
Being cleaned by Rhizoma Solani tuber osi, belt leather boils, then peeling, and pulping is standby, makees raw material with polished rice: weigh 500 kilograms, cleans
Rear immersion: 2 hours, starches with motor-driven film secondary, adds 250 kilograms of potato pulps and mix well, mediation raw and cooked thick liquid ratio, control slurry of sizing mixing
Material water content 35%-38%；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, shine extremely
After seventy percent is dry, bean sheet jelly being steamed again at continuous flour steaming machine, six meters per minute, airing after steaming, through folding powder, a maturation is (ripe at steam
The one-tenth time is 10～20 minutes), the 6 hours room temperature maturation time of secondary, maturation process big rock ballast bag or rice wrap in applied above
Natural pressure, is cut into 12 centimetres of wide bean noodles with motor-driven plug-in strip, packs, obtain moisture content of finished products less than 10%, obtain finished product after drying: use
80 degree of boiled water brew 2 minutes, the most well-done, add toppings instant, reserved 24 hours, and bean noodles constantly keep water clear, do not expand, complete
Entirely can match in excellence or beauty with the instant rice-flour in market.
Effect:
The Rhizoma Solani tuber osi dry rice flour quality index that embodiment 2 is made: lamellar is generally uniform, straight, neat, without scabbing, without drafting, nothing
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%, shelf-life 12 month is vacuum-packed, opens not gelatinizing in 1 hour with decocting in water.
Claims (4)
1. the production method of Rhizoma Solani tuber osi dry rice flour, it is characterised in that: comprise the steps:
(1) prepared by the ripe powder of Rhizoma Solani tuber osi
Being cleaned by Rhizoma Solani tuber osi, belt leather boils, then peeling, and pulping is standby；
(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%；
(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；
(4) defibrination and the allotment of Rhizoma Solani tuber osi ripe powder, described defibrination is to use stone grinder to grind big Rice & peanut milk, and fineness is below 80 mesh；Stone grinder
The process of defibrination adds the ripe powder of Rhizoma Solani tuber osi, and the ripe powder of Rhizoma Solani tuber osi of addition accounts for the 30-50% putting into rice gross weight, control slurry of sizing mixing
Material 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%；Guar gum 0.01-0.02%；Stearoyl breast
Acid calcium or Sucrose Fatty Acid Ester 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 of Rhizoma Solani tuber osi dry rice flour the most according to claim 1, it is characterised in that: in described gluten fortifier, sky
So 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 Rhizoma Solani tuber osi dry rice flour the most according to claim 1, it is characterised in that: defibrination takes a step forward and adds 3-
Rice flour or rice after 5% boil are sized mixing.
Product obtained by the production method of Rhizoma Solani tuber osi dry rice flour the most according to claim 1.
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| CN107518266A (en) * | 2017-08-28 | 2017-12-29 | 广西南宁市百桂食品有限责任公司 | The production method of selenium-rich nutritive dry rice flour |
| CN107568569A (en) * | 2017-08-28 | 2018-01-12 | 广西南宁市百桂食品有限责任公司 | The processing method of buckwheat konjak ground rice |
| CN107594327A (en) * | 2017-08-30 | 2018-01-19 | 芜湖姚舜禹食品有限公司 | A kind of processing method of the manual rice and flour of chewy |
| CN109717429A (en) * | 2019-03-07 | 2019-05-07 | 广西壮族自治区农业科学院 | A method of fast rehydrating rice flour is processed using potato full-powder |
| CN110037241A (en) * | 2019-05-16 | 2019-07-23 | 广西壮族自治区农业科学院 | A kind of processing method of antistaling instant rice-flour noodles |
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| WO2019218578A1 (en) * | 2018-05-18 | 2019-11-21 | 广西壮族自治区农业科学院 | Method using fresh potatoes to manufacture potato vermicelli |
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| CN107518266A (en) * | 2017-08-28 | 2017-12-29 | 广西南宁市百桂食品有限责任公司 | The production method of selenium-rich nutritive dry rice flour |
| CN107568569A (en) * | 2017-08-28 | 2018-01-12 | 广西南宁市百桂食品有限责任公司 | The processing method of buckwheat konjak ground rice |
| CN107594327A (en) * | 2017-08-30 | 2018-01-19 | 芜湖姚舜禹食品有限公司 | A kind of processing method of the manual rice and flour of chewy |
| CN110463946A (en) * | 2018-05-11 | 2019-11-19 | 广西益品王食品有限公司 | A kind of purple sweet potato vermicelli |
| WO2019218578A1 (en) * | 2018-05-18 | 2019-11-21 | 广西壮族自治区农业科学院 | Method using fresh potatoes to manufacture potato vermicelli |
| CN109717429A (en) * | 2019-03-07 | 2019-05-07 | 广西壮族自治区农业科学院 | A method of fast rehydrating rice flour is processed using potato full-powder |
| CN109717429B (en) * | 2019-03-07 | 2022-03-15 | 广西壮族自治区农业科学院 | Method for processing quick rehydrating rice noodles by using potato whole flour |
| CN110037241A (en) * | 2019-05-16 | 2019-07-23 | 广西壮族自治区农业科学院 | A kind of processing method of antistaling instant rice-flour noodles |
| CN110037241B (en) * | 2019-05-16 | 2022-02-11 | 广西壮族自治区农业科学院 | Processing method of fresh-keeping instant rice noodles |
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