CN106360313A - Dry preparation method of rice flour specially used for cakes - Google Patents
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- CN106360313A CN106360313A CN201610942208.4A CN201610942208A CN106360313A CN 106360313 A CN106360313 A CN 106360313A CN 201610942208 A CN201610942208 A CN 201610942208A CN 106360313 A CN106360313 A CN 106360313A
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Abstract
The invention discloses a dry preparation method of rice flour specially used for cakes. The method comprises the following steps: (1) selecting long-shaped rice or polished round-grained rice which contains a right amount of starch and a right amount of protein and is proper in gel consistency as a rice raw material; (2) removing impurities of the rice, and then using a polishing machine to thoroughly remove rice bran powder left on the surface of the rice; (3) crushing the rice by using a cyclone mill and an ultrafine grinder; (4) carrying out dry-heat treatment on the crushed rice to obtain the rice flour specially used for the cakes. The rice flour specially used for the cakes and produced by the method is subjected to the dry-heat treatment, so that the hydrophobicity and oil holding capacity of the rice flour are greatly improved compared with other rice flour, and the rice flour can completely replace flour specially used for the cakes; the rice cakes prepared from the rice flour is not easy to age and can be preserved for a long time. The whole production process of the method adopts dry treatment; compared with the traditional wet grinding method, the dry preparation method has the advantages of being energy-saving, environmentally-friendly, high in product yield, and the like.
Description
Technical field
The present invention relates to a kind of preparation method of the special rice flour of cake is and in particular to a kind of dry method system of the special rice flour of cake
Preparation Method.
Background technology
Cake is one of traditional cake of Western Countries, due to depths such as it is nutritious, local flavor is tempting, soft mouth feels
Liked by people., all with Self- raising flour as raw material, Self- raising flour requirement wet gluten content is low, and protein content exists for traditional cake
Between 6.5-9.5%.But the mucedin in flour can make the crowd to its allergy that celiac disease occurs, and rice protein then has
Hypoallergenic, biological value, BV is up to 77, is particularly suitable for infant, old man and gluten protein allergies person is eaten.
Rice flour is in rice flour not containing wet gluten with the difference of flour, will not be formed in cake paste whipping and baking process
Gluten network structure, can keep the fine and smooth soft quality of cake.But, due to rice flour starch molecular structure and flour exist larger
Difference, rice cake is more easy to aging than flour cake, and the mouthfeel of cake, elasticity are in extremely notable negative respectively with rice flour addition
Close (food industry science and technology 2013,2, p153-159).
Cn 102885109 b discloses a kind of age resister for rice cake and rice cake and preparation method thereof, this
The rice cake that method produces is not easy aging, however it is necessary that adding special age resister, and age resister complicated component.
Application No. 201310634497.8 discloses the preparation method of a plant tea rice cake, and the method needs first to soak tea
After rice that extract soaks, wheat bran, Semen Sesami Nigrum etc. steam into rice, then with egg mixing baking cake, complex process.
Application No. 201310686532.0 discloses a kind of Pedicellus et Pericarpium Trapae polished glutinous rice cake powder and preparation method thereof, and the method is with glutinous
Rice flour, water caltrop starch replace conventional wheat powder to make cake mix, and nutrition is abundanter, only need to add suitable quantity of water mixing, you can use domestic
Cake made by microwave oven or baking box.However, the pasting curve of Oryza glutinosa and general rice (Semen Oryzae, Hybrid Rice and Semen oryzae sativae)
There is diverse feature, this difference is mostly derived from the difference of its amylose content, the amylose of quality glutinous rice contains
Amount≤2%, the amylose content of high-quality Semen Oryzae and Semen oryzae sativae respectively 14%～24%, 14%～20%, rice (especially Semen Oryzae and
Hybrid Rice) aging bring back to life phenomenon also mainly by its contained amylose cause (food industry science and technology 2013,2,
P153-159).Therefore, the method is not suitable for preparing rice cake with Semen Oryzae or Semen oryzae sativae for raw material.Big currently, with respect to dry process
The research report of rice tailored flour seldom, especially has no the research report of the special rice flour of dry process cake.Application No.
201410769164.0 disclose a kind of production method of the rice meal for making fresh rice-flour noodles, and the method passes through ultra micro pulverizing system
Obtain dried rice powder, being passed through 2～7 DEG C of cold wind in milling process makes ultrafine mill outlet temperature be less than 37 DEG C, so can make
Starch granularity little, amylose loss little, keep rice nutritional labeling, but the method preparation rice meal be adapted only to fresh
Rice flour production and application.
Content of the invention
It is contemplated that the drawbacks described above overcoming prior art to exist, provide a kind of special rice flour of simple and practical cake
Dry-forming method.
In order to achieve the above object, the technical scheme that the present invention provides is:
The dry-forming method of the special rice flour of described cake comprises the steps:
(1) rice variety screening: choose Semen Oryzae or Semen oryzae sativae as rice raw material；The quality hundred of amylose in described rice raw material
Be 15.0～18.0% point than content, the mass percentage content of protein be 8.0～11.0%, the gel consistence of rice raw material is 60
～80mm；
(2) polish: carry out dry tumbling by being placed in buffing machine after selected rice is miscellaneous clearly in step (1), preferably dry tumbling 2
～3 times, remove rice surface residual cortex, chaff powder and dust, obtain clean rice；
(3) will be placed in Cyclone mill through the clean rice after step (2) polishing and carry out coarse pulverization, and cross 60 mesh sieves, obtain coarse powder；
Recycle super micron mill that coarse powder is carried out with micronizing, cross 120～160 mesh sieves, obtain rice flour；
(4) dry heat treatment: the rice flour of step (3) gained is placed in baking oven and carries out dry heat treatment, treatment temperature is 100～120
DEG C, process time is 2～4h, obtains final product the special rice flour of cake.
Preferably, described Semen Oryzae or Semen oryzae sativae meet the matter of the high quality white rice three-level that gb1354-2009 specifies or more grade
Figureofmerit.Described Semen Oryzae or Semen oryzae sativae kind are preferably Huang Huazhan (amylose content 17.2%, protein content 9.1%, gel consistence
64mm), good fortune round-grained rice 2103(amylose content 16.2%, protein content 8.6%, gel consistence 72mm), the excellent 3208(straight chain of y two forms sediment
Powder content 15.4%, protein content 10.2%, gel consistence 76mm).Step (2) described miscellaneous clearly be by the paddy kernel in rice, band
The Impurity removals such as shell barnyard grass grain, brown rice, unsound grain, chaff powder and yellow rice kernel.Step (2) described cleaning rice be the back of the body ditch no skin,
Rice germ and grain cortex remove the rice of rate more than 99%.
In a word, the present invention is screened by rice variety, obtains content of starch, protein content and the suitable Semen Oryzae of gel consistence
Or Semen oryzae sativae；By repeated multiple times dry tumbling, thoroughly remove rice surface residual cortex, chaff powder and dust etc., obtain can in order to avoid
The clean rice washed；Pulverized by coarse pulverization and micronizing twice, obtain that granularity is little and uniform rice flour granule；Pass through dry again
Heat treatment, makes the hydrophobicity of rice flour granule, holding oiliness greatly enhance, thus obtaining can substituting the egg of cake wheat flour specially completely
The special rice flour of cake.
Compared with prior art, the invention has the benefit that
(1) the special rice flour of cake that the present invention produces, makes the hydrophobic amino in rice protein by micronizing, dry heat treatment
Sour residue fully exposes, so that the hydrophobicity of rice meal, holding oiliness greatly enhance, can substitute cake wheat flour specially completely.
It is not necessary to add any rice flour age resister, after the rice cake made deposits 7 days at room temperature, firmly during preparing cake
Angle value is less than 300g, and coefficient of elasticity is more than 0.9, and cake organization internal honeycomb is uniformly, and mouthfeel is soft, flexible, illustrates to produce
Product are non-aging, and the holding time is long.
(2) the whole production process of the present invention is all dry process.By multiple dry tumbling, thoroughly eliminate rice surface
Residual cortex, chaff powder and dust etc., obtain can be disposable clean rice；By high temperature long when dry heat treatment, thoroughly killing has
Evil microorganism, obtain can be disposable rice flour.Compared to traditional wet-milling processes, the method due to eliminate cleaning, drying, at waste water
The operations such as reason, have the advantages that energy-saving and environmental protection, product yield are high.
(3) current, the rice area of China 90% is non-glutinous rice (i.e. long-grained nonglutinous rice and japonica rice), and Oryza sativa L. var. glutinosa Matsum. only accounts for whole rice areas
10% about.The present invention can be found out for more Oryza glutinosa resources with Semen Oryzae or Semen oryzae sativae for the special rice flour of raw material production cake
Road, improves added value of product.
Specific embodiment
Embodiment 1
The dry-forming method of the special rice flour of described cake comprises the steps:
(1) rice variety screening: choose 50kg Huang China and account for as rice raw material, after testing, the amylose content of rice
17.2%, protein content 9.1%, gel consistence 64mm；
(2) polish: rice selected in step (1) is removed paddy kernel, barnyard millet in husk, brown rice, unsound grain, chaff powder and yellow grain
Rice etc. after impurity, is placed in buffing machine, dry tumbling 2 times, obtains carrying on the back ditch no skin, and it is 99% that rice germ and grain cortex remove rate
Clean rice；
(3) pulverizing: the clean rice in step (2) is placed in Cyclone mill and carries out coarse pulverization, cross 60 mesh sieves, recycle superfine powder
Broken machine carries out micronizing to coarse powder, crosses 120 mesh sieves；
(4) dry heat treatment: carry out dry heat treatment by pulverizing the rice flour obtaining in step (3) and being placed in baking oven, treatment temperature 100
DEG C, process time 4h, obtain cake special rice flour 48.9kg, product yield is 97.8%.
By special for cake manufactured in the present embodiment rice flour, cake is made using conventional method, manufacture method is:
1) weigh the egg white solution being equivalent to the white sugar of 1 times of cake special rice flour weight and 4 times, put in egg-whisk, stirring is beaten
It is sent to neutrality；
2) weigh and be equivalent to the cheese of 4 times of cake special rice flour weight and 1 times of Butter Microwave stove heat is melted, and add quite
Stir in the egg yolk of 2 times of cake special rice flour weight and 2 times of milk, obtain premix material；
3) by step 2) the premix material rice flour special with cake of gained mixes and puts in egg-whisk, stir, add step
1) the egg white solution hand operated mixing of gained uniformly, obtains cake paste；
4) cake paste obtained by step 3) is put in mould, put into the baking box of preheating, oven temperature is adjusted to face fire 180
DEG C, 160 DEG C of the fire in a stove before fuel is added, toast 15 minutes, then take out and be cooled to room temperature, obtain final product a meter cake.
After testing, rice cake initial hardness value is 250g, and coefficient of elasticity is 0.925；After depositing 7 days at room temperature, hardness
It is worth for 282g, coefficient of elasticity is 0.912, uniformly, mouthfeel is soft, flexible for cake organization internal honeycomb.
Rice quality detection is according to the execution of following standard: amylose content is according to gb/t 15683-2008；Protein contains
Amount is according to gb/t 5511-2008；Gel consistence is according to gb/t 22294-2008.
Rice characteristics of cake detection is according to following methods or standard execution: organoleptic indicator is according to gb/t 23780-2009.Hardness
Value and coefficient of elasticity are directly measured using ta.xt plus type Texture instrument, test speed 1.0mm/s, compression degree 60%.
Embodiment 2
The dry-forming method of the special rice flour of described cake comprises the steps:
(1) rice variety screening: choose 60kg good fortune round-grained rice 2103 as rice raw material, after testing, the amylose content of rice
16.2%, protein content 8.6%, gel consistence 72mm；
(2) polish: rice selected in step (1) is removed paddy kernel, barnyard millet in husk, brown rice, unsound grain, chaff powder and yellow grain
After the impurity such as rice, it is placed in buffing machine, dry tumbling 3 times, obtains carrying on the back ditch no skin, rice germ and grain cortex remove rate for 99.4%
Clean rice；
(3) pulverizing: the clean rice in step (2) is placed in Cyclone mill and carries out coarse pulverization, cross 60 mesh sieves, recycle superfine powder
Broken machine carries out micronizing to coarse powder, crosses 160 mesh sieves；
(4) dry heat treatment: carry out dry heat treatment by pulverizing the rice flour obtaining in step (3) and being placed in baking oven, treatment temperature 110
DEG C, process time 3h, obtain cake special rice flour 58.2kg, product yield is 97.0%.
By special for cake manufactured in the present embodiment rice flour, cake, preparation method and embodiment 1 are made using conventional method
Identical.
After testing, rice cake initial hardness value is 235g, and coefficient of elasticity is 0.933；After depositing 7 days at room temperature, hardness
It is worth for 288g, coefficient of elasticity is 0.914, uniformly, mouthfeel is soft, flexible for cake organization internal honeycomb.
Embodiment 3
The dry-forming method of the special rice flour of described cake comprises the steps:
(1) rice variety screening: choose 80kg y two excellent 3208 as rice raw material, after testing, the amylose content of rice
15.4%, protein content 10.2%, gel consistence 76mm；
(2) polish: rice selected in step (1) is removed paddy kernel, barnyard millet in husk, brown rice, unsound grain, chaff powder and yellow grain
After the impurity such as rice, it is placed in buffing machine, dry tumbling 3 times, obtains carrying on the back ditch no skin, rice germ and grain cortex remove rate for 99.4%
Clean rice；
(3) pulverizing: the clean rice in step (2) is placed in Cyclone mill and carries out coarse pulverization, cross 60 mesh sieves, recycle superfine powder
Broken machine carries out micronizing to coarse powder, crosses 160 mesh sieves；
(4) dry heat treatment: carry out dry heat treatment by pulverizing the rice flour obtaining in step (3) and being placed in baking oven, treatment temperature 120
DEG C, process time 2h, obtain cake special rice flour 78.1kg, product yield is 97.6%.
By special for cake manufactured in the present embodiment rice flour, cake, preparation method and embodiment 1 are made using conventional method
Identical.
After testing, rice cake initial hardness value is 189g, and coefficient of elasticity is 0.932；After depositing 7 days at room temperature, hardness
It is worth for 207g, coefficient of elasticity is 0.907, uniformly, mouthfeel is soft, flexible for cake organization internal honeycomb.
Claims (5)
1. a kind of dry-forming method of the special rice flour of cake is it is characterised in that methods described comprises the steps:
(1) rice variety screening: choose Semen Oryzae or Semen oryzae sativae as rice raw material；The quality hundred of amylose in described rice raw material
Be 15.0～18.0% point than content, the mass percentage content of protein be 8.0～11.0%, the gel consistence of rice raw material is 60
～80mm；
(2) polish: carry out dry tumbling by being placed in buffing machine after selected rice is miscellaneous clearly in step (1), remove rice surface residual
Stay cortex, chaff powder and dust, obtain clean rice；
(3) will be placed in Cyclone mill through the clean rice after step (2) polishing and carry out coarse pulverization, and cross 60 mesh sieves, obtain coarse powder；
Recycle super micron mill that coarse powder is carried out with micronizing, cross 120～160 mesh sieves, obtain rice flour；
(4) dry heat treatment: the rice flour of step (3) gained is placed in baking oven and carries out dry heat treatment, treatment temperature is 100～120
DEG C, process time is 2～4h, obtains final product the special rice flour of cake.
2. the method for claim 1 is it is characterised in that described Semen Oryzae or Semen oryzae sativae meet the excellent of gb1354-2009 regulation
The quality index of matter rice three-level or more grade.
3. method as claimed in claim 2 is it is characterised in that described Semen Oryzae or Semen oryzae sativae kind are Huang Huazhan, good fortune round-grained rice 2103, y
Two excellent 3208.
4. the method for claim 1 it is characterised in that step (2) described miscellaneous clearly be by the paddy kernel in rice, band shell
Barnyard grass grain, brown rice, unsound grain, chaff powder and yellow rice kernel remove.
5. the method for claim 1 is it is characterised in that step (2) described cleaning rice is back of the body ditch no skin, rice germ and grain
Dough cover layer removes the rice of rate more than 99%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795318A (en) * | 2016-03-25 | 2016-07-27 | 中国农业大学 | Drying method of convenient rice porridge |
| CN109699895A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of preparation method of dry method stone mill rice meal |
| CN115590143A (en) * | 2022-10-19 | 2023-01-13 | 眉山市东坡区海霸王食品有限公司（Cn） | Glue pudding wrapper and manufacturing process thereof |
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| CN109699895A (en) * | 2019-02-28 | 2019-05-03 | 河南省大程粮油集团股份有限公司 | A kind of preparation method of dry method stone mill rice meal |
| CN115590143A (en) * | 2022-10-19 | 2023-01-13 | 眉山市东坡区海霸王食品有限公司（Cn） | Glue pudding wrapper and manufacturing process thereof |
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