CN106858336A - The processing technology of cloudy rice - Google Patents
The processing technology of cloudy rice Download PDFInfo
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- CN106858336A CN106858336A CN201611206910.0A CN201611206910A CN106858336A CN 106858336 A CN106858336 A CN 106858336A CN 201611206910 A CN201611206910 A CN 201611206910A CN 106858336 A CN106858336 A CN 106858336A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 159
- 235000009566 rice Nutrition 0.000 title claims abstract description 159
- 238000012545 processing Methods 0.000 title claims abstract description 24
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 158
- 238000007654 immersion Methods 0.000 claims abstract description 17
- 210000004243 sweat Anatomy 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 238000010411 cooking Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 239000002023 wood Substances 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
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Abstract
The invention belongs to technical field of food production, the processing technology of cloudy rice is disclosed, comprised the following steps：Sorting；Eluriate；Immersion；Cook；Receive sweat dehumidifying；Rub scattered gradation；Dry in the shade dehumidifying；Screening.Solve prior art processing cloudy rice mouthfeel it is bad, particle is more, high cost and can not filter out no gradation cloudy rice problem.
Description
Technical field
The invention belongs to food production field, and in particular to the processing technology of cloudy rice.
Background technology
Cloudy rice, be it is a kind of cooked by glutinous rice after a kind of rice for drying in the shade.Cloudy rice is a kind of traditional enriching yin temperature of south China
The food of benefit, with tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only abnormal sweating the effect of, to being off one's feed, abdominal distension diarrhoea has certain alleviation to make
With；Cloudy rice grain pattern everfermentation can reduce its sugared content, so as to be adapted to diabetic, overweight or other chronic diseases such as kidney
Disease, the people of high fat of blood eat；Glutinous rice is viscous, it is difficult to digest, and should not once eat excessively, and old man, child or patient are more preferably careful
With, but fermentation after cloudy rice can digestible starch increase, resistance starch content reduce, can extensive use.
But, it is now all fewer for the research of cloudy rice both at home and abroad at present, all it is mostly to be made by handicraft workshop, exist
Problems with：(1) made without unified standard by handicraft workshop, the cloudy rice poor quality of production can be caused；(2) by hand
Work makes to be needed artificial stand of drying in the air, carries, and labour intensity is big；(3) artificial running destabilizing factor is big, the security of cloudy meter Cheng Pin and
Wholesomeness cannot be ensured.
To solve the above problems, patent publication No. cloudy rice production technology for the Chinese patent of CN104146208B is provided,
Specifically include following steps：A. clean glutinous rice and go the removal of impurity；The step is carried out in meter equipment is washed, and glutinous rice is entered using clear water
Row cleaning, meter equipment of washing includes washing rice bucket and washes a meter groove；It is described wash a meter groove and be obliquely installed and wash a meter groove lower end and extend wash
In opening at the top of rice bucket；The groove bottom for washing meter groove is corrugated surface；Meter barrel cavity bottom is washed for back taper；B. to cleaning after it is glutinous
Meter Jin Hang soaking fermentations；The step is carried out in puffed wheat tank, and the puffed wheat tank includes tank body and is fixed on the support of tank body；It is described
Tank body top is opened wide, and tank inner chamber bottom is back taper and is provided with discharging opening, tank body bottom wall pair in tank inner chamber bottom lowest part
Discharge outlet is answered to be further fixed on a meter water separation device；C. boiling is carried out after the water in glutinous rice is drained；D. filled in conveying-type airing
Putting the rice well-done to boiling carries out airing；E. the rice cake after airing is dried successively, cool down with Screening Treatment into
Cloudy rice；Using being dried to rice cake in boiled bed dryer in the step, the cooked rice grains dried are entered using roller cooler
The cooked rice grains dried are screened by row cooling using vibrating screener；F. pack.
But, above-mentioned technique there is problems：1) above-mentioned processing technology is entered using the dryer of boiling to rice cake
Row drying, can cause that the surface of rice cake is oven-dried rapidly, lose the taste of cloudy rice, and mouthfeel is bad；2) cooled down using drum-type
Machine is cooled down to cooked rice grains, can be caused that cooked rice grains clash into barrel and be crashed, and the cloudy rice particle of shaping is more, causes complete the moon
Rice is few, the high cost of processing；3) screening of the such scheme to cooked rice grains can only screen out particle, it is impossible to by the rice without gradation
Rice grain is screened.
The content of the invention
Processing technology the invention is intended to provide cloudy rice, it is bad with the cloudy rice mouthfeel for solving prior art processing, particle is more,
High cost and can not filter out no gradation cloudy rice problem.
To achieve the above object, the present invention provides following technical scheme, and the processing technology of cloudy rice is comprised the following steps：
1) sorting：14% glutinous rice is at most as raw material from water content；
2) eluriate：It is 0.5-1.5NTU by the turbidity that the glutinous rice in step (1) is eluriated to rice washing water；
3) soak：Glutinous rice in step (2) is soaked with underground water, when environment temperature is 0-15 DEG C, during immersion
Between be 14-16h, when environment temperature be 15-25 DEG C when, soak time is 12-14h, when environment temperature be 25-40 DEG C when, immersion
Time is 10-12h；
4) cook：Rice after immersion in step (3) is drained, is cooked；Diameter 80-85cm, 40-45cm high are used when cooking
Wood steam 50-60min, steam 10-12min after cooking again, wood steam in be transversely provided with multiple grids, wireway is inserted with grid；
5) sweat dehumidifying is received：The glutinous rice that will be cooked in step (4) receives sweat dehumidifying；When indoor relative humidity is 30%-60%, when
When environment temperature is more than 20 DEG C, the time of drying in the shade, when environment temperature is less than 20 degrees Celsius, the time of drying in the shade was for 22- for 46-50h
26h；When indoor relative humidity is 61%-80%, receives sweat using cold dry storehouse and dehumidify；
6) gradation is rubbed scattered：Glutinous rice in (5) is toasted, baking temperature is 40-60 DEG C, the time of ventilation is 25-
35min, the water content for being baked to glutinous rice is rubbed scattered when being 18%-20%, gradation；
7) dry in the shade dehumidifying：Glutinous rice in step (6) is dried in the shade, when environment temperature is more than 20 DEG C, the time of drying in the shade is for 48-
72h；Should be temporally 72-96h when environment temperature is less than 20 DEG C, the water content dried in the shade to glutinous rice is 14%-16%, formation
Cloudy rice；
8) screen：Case is selected to screen the cloudy meter Jin Hang in step (7) with three layer screen, three layer screen selects the ground floor screen cloth of case
Mesh number is 6-9 mesh；The second layer is 10-12.
The know-why of this programme is：
Water content being chosen first and being at most 14% glutinous rice as raw material, the situation for preventing grain from going mouldy occurs；Again will
It is 0.5-1.5NTU that glutinous rice is eluriated to the turbidity of rice washing water, and the ash and chaff that will can mix in glutinous rice are washed off, increase the matter of cloudy rice
Amount；Recycle using 6-9 DEG C of free of contamination underground water immersion glutinous rice 10-16h, ensure that the glutinous rice after immersion does not have acid
Taste, the cloudy rice being made is in good taste, and can be good at cooking, and is soaked using free of contamination underground water, is prevented from glutinous rice
Taste is lost after immersion；Glutinous rice after by immersion is drained, and is put into wood steaming and is cooked, and when cooking, is first put into ground floor grid
Wood steams bottom, and glutinous rice is placed on grid, plugs wireway, then second layer grid is put into grid, second layer grid with it is glutinous
Distance between rice is 1-1.5cm, then puts glutinous rice and insertion wireway, is repeated the above steps, and glutinous rice is filled to wooden barrel, finally will
Glutinous rice is cooked, and steams 10-12min after cooking again；Glutinous rice is steamed with wood both ensure that glutinous rice retained original fragrance after forming cloudy rice,
It is also possible that have gap between the grain of rice, easy gradation.
After glutinous rice is cooked, by the dehumidifying of glutinous rice sweat, then water content is baked to for 18%-20%, carry out gradation, will be glutinous after gradation
Meter Yin Gan to water content 14%-16%, forms cloudy rice, can avoid being gone mouldy during cloudy meter Cun Fang；Cloudy meter Jin Hang is screened again, is utilized
Three layer screen selects case to screen, and ground floor screens out the cloudy rice of no gradation, and the cloudy rice that gradation is completed enters the second layer, and the second layer is again
Particle is screened into third layer, standard compliant cloudy rice is left, the step is able to ensure that the quality of cloudy rice.
What this programme can be produced has the technical effect that：1st, glutinous rice 10-16h, energy are soaked using 6-9 DEG C of free of contamination underground water
The enough glutinous rice ensured after immersion does not have tart flavour, and the cloudy rice being made is in good taste, and can be good at cooking；2nd, prior art is with certainly
Water is soaked, and can cause that bleaching agent in running water etc. influences the mouthfeel of cloudy rice, and the present invention is using free of contamination underground water to glutinous
Meter Jin Hang soaks, and ensure that the mouthfeel of cloudy rice is not affected, in good taste；3rd, enter when the water content of cloudy rice is 18%-20%
Row gradation so that cloudy rice is not likely to produce particle, it is ensured that quality, reduces the use cost of raw material；4th, case, energy are selected by three layer screen
It is enough all to be screened out by particle and not by the cloudy rice of gradation, it is ensured that product and quality；5th, grid is put into wood steams to enable to
There is gap between each layer of glutinous rice, it is ensured that good permeability of the glutinous rice during cooking, the time for cooking is short, and by grid
Glutinous rice is separated and ensures that the glutinous rice on upper strata will not extrude the glutinous rice of lower floor, it is to avoid glutinous rice is clinged so that gradation is convenient, reduces gradation
When cloudy rice crushing, therefore reduce the cost of processing, and glutinous rice is steamed by wood, ensure that the mouth of the cloudy rice of processing
Feel；6th, reasonably matched by the carrying out of the parameters of the processing technology to the technical program so that the cloudy rice of processing
It is in good taste, and crushing is low.
The following is the preferred scheme based on such scheme：
Preferred scheme one：The water content of glutinous rice is 10% in the step (1) so that raw material rate of going mouldy is low.
Preferred scheme two：Based on preferred scheme one, the turbidity that the water after glutinous rice is eluriated in the step (3) is 0.7NTU,
The visibility of the water of 0.7NTU is high, and the turbidity of water does not have macroscopic impurity for 0.7NTU is represented in water, it is ensured that glutinous rice is eluriated
Totally.
Preferred scheme three：Based on preferred scheme two, the temperature of the underground water of immersion is 7 DEG C in the step (4).So that
Glutinous rice immersion is complete, is not in tart flavour, it is also possible to quickly cook.
Preferred scheme four：Based on preferred scheme three, the temperature in the cold dry storehouse of step (5) is 18-26 DEG C, relative humidity
It is 35%, drying time is 10h.The effect for receiving sweat dehumidifying is good.
Preferred scheme five：Based on preferred scheme four, the water content 18% of glutinous rice is baked in the step (6).Separate
Effect is good, and cracking rice after gradation is few.
Preferred scheme six：Based on preferred scheme five, the water content of glutinous rice is 14% in the step (7).Gone mouldy during storage
Amount is low.
Specific embodiment
Below by specific experiment, the present invention is further detailed explanation：
The parameter of each step is as follows in the processing technology of the moon rice of the invention：
The procedure of processing all same of the embodiment of the present invention, now illustrates by taking embodiment 1 as an example, the processing technology of present invention the moon rice
Specific steps：
1) from the glutinous rice that water content is 10% as raw material, and raw material glutinous rice is eluriated, to the turbidity of rice washing water
It is 0.7NTU；
2) when environment temperature is 10 DEG C, 14h is soaked using underground water；Glutinous rice is picked up after immersion is drained, and use diameter
80cm, the wood of 40cm high are cooked；Grid is put into the bottom of wood steaming first, wireway is inserted on grid, then by after 12cm
Glutinous rice be placed on grid, then second layer grid is placed on the top away from glutinous rice 1cm, wireway is inserted on grid, be put into
12cm thick glutinous rice, then grid is placed at 1cm above glutinous rice, wireway is inserted on grid, and the thick glutinous rice of 12cm is put into,
Cover wood and steam lid first steaming 55 minutes, steamed again after cooking 11 minutes；
3) glutinous rice that will be cooked is placed on relative humidity 35%, and dry in the shade 48h in the sealing chamber that 24 DEG C of room temperature, then is removed sweat is received
Glutinous rice after wet is toasted, and the temperature of baking is 40 DEG C, time of exchanging gas 25min, when the water content for making glutinous rice is 18%, is carried out
Rub scattered, gradation；Again by gradation after cloudy rice dried in the shade under conditions of 20 DEG C of temperature 60h, form cloudy rice, the water content for making cloudy rice is
14%；
4) again by gradation after cloudy meter Jin Hang screenings, be put into during three layer screen selects case, ground floor screen cloth is 8 mesh, will non-gradation
Cloudy rice stay in top layer, the cloudy rice of gradation enters the second layer, and second layer screen cloth is 11 mesh, and the particle of cloudy rice is sieved into third layer,
The second layer then leaves qualified cloudy rice；
Comparative example 1：The cloudy rice made using traditional handicraft, carries out immersion 10h after by sticky rice washing, then by after immersion
Glutinous rice draw and drain and cook, airing is carried out after cooking, recycle 45 DEG C of temperature baking 2h to form cloudy rice, recycle roller cooling
Machine is cooled down, gradation, then by gradation after cloudy meter Jin Hang screening.
Wherein comparative example 2,4,6 is used and does not use wood of the invention with comparative example identical manufacture craft, comparative example 3,5
Steaming is cooked.
Experiment 1, the moon is processed into according to the production technology in the various embodiments described above and comparative example by the glutinous rice of 100kg respectively
Rice, each data of the cloudy rice process of record are as a result as follows：
Learnt according to above-mentioned experimental data, the time (h) of drying in the shade for receiving the sweat dehumidifying stage is 2 times of temperature (DEG C), baking when
Temperature (DEG C) is 1.6 times of time of exchanging gas (min), 3 times that dry in the shade that the time (h) is temperature (DEG C) of the dehumidifying stage of drying in the shade when, it is cloudy
The crushing of rice, zoom amount are minimum, best results.And by crushing of the wooden cloudy rice for cooking of the invention in gradation
It is few.
Experiment 2：
Example 1-6, the cloudy rice of comparative example 1-6, are tested respectively, and specific experiment result is as follows：
Selection 10-20 Sui, 20-30 Sui, 30-40 Sui, 40-50 Sui, 50-60 Sui, body indices health personage and mouth
The similar people of taste, each 120 used as respondent.They are divided into 12 groups, every group of 50 people, and every group include 10-20 Sui
50 people, 50 people of 20-30 Sui, 50 people of 30-40 Sui, 50 people of 40-50 Sui, 50 people of 50-60 Sui are edible logical to them respectively
The cloudy rice of same method cooking is crossed, its mouthfeel investigate and feedback, average result is as follows：
The cloudy rice processed using each parameter in embodiment of the present invention 1-6 and comparative example 1-6 is compared, wherein using implementation
The production technology of example 1 makes cloudy rice, the amount of the amount of going mouldy is low, cloudy meter Bu Hui turns sour, toasts zoom is few, gradation when crushing it is few,
And think that people in good taste is also more, thus embodiment 1 best results.
For a person skilled in the art, on the premise of technical solution of the present invention design is not departed from, can also make
Go out some deformations and improvement, these should also be considered as protection scope of the present invention, these effects implemented all without the influence present invention
Fruit and practical applicability.
Claims (7)
1. the processing technology of cloudy rice, it is characterised in that comprise the following steps：
（1）Sorting：14% glutinous rice is at most as raw material from water content；
（2）Eluriate：By step（1）In glutinous rice eluriate to rice washing water turbidity be 0.5-1.5NTU；
（3）Immersion：By step（2）In glutinous rice soaked with underground water, when environment temperature be 0-15 DEG C when, soak time is
14-16h, when environment temperature is 15-25 DEG C, soak time is 12-14h, when environment temperature is 25-40 DEG C, soak time
It is 10-12h；
（4）Cook：By step（3）Rice after middle immersion is drained, cooked；Diameter 80-85cm, 40-45cm high are used when cooking
Wood steams 50-60min, steams 10-12min after cooking again, and multiple grids are transversely provided with wood steaming, and wireway is inserted with grid；
（5）Receive sweat dehumidifying：By step（4）In the glutinous rice that cooks receive sweat dehumidifying；When indoor relative humidity is 30%-60%, work as environment
When temperature is more than 20 DEG C, the time of drying in the shade, when environment temperature is less than 20 degrees Celsius, the time of drying in the shade was for 22-26h for 46-50h；Room
When interior relative humidity is 61%-80%, receives sweat using cold dry storehouse and dehumidify；
（6）Rub scattered gradation：It is right（5）In glutinous rice toasted, baking temperature is 40-60 DEG C, and time of ventilation is 25-35min,
The water content for being baked to glutinous rice is rubbed scattered when being 18%-20%, gradation；
（7）Dry in the shade dehumidifying：By step（6）In glutinous rice dry in the shade, when environment temperature is more than 20 DEG C, the time of drying in the shade is for 48-72h；
Should be temporally 72-96h when environment temperature is less than 20 DEG C, the water content dried in the shade to glutinous rice is 14%-16%, form the moon rice；
（8）Screening：Case is selected to step with three layer screen（7）In cloudy meter Jin Hang screenings, three layer screen selects the mesh of the ground floor screen cloth of case
Number is 6-9 mesh；The second layer is 10-12 mesh.
2. the processing technology of cloudy rice according to claim 1, it is characterised in that：The step（1）The water content of middle glutinous rice
It is 10%.
3. the processing technology of cloudy rice according to claim 2, it is characterised in that：The step（2）After middle elutriation glutinous rice
The turbidity of water is 0.7NTU.
4. the processing technology of cloudy rice according to claim 3, it is characterised in that：The step（3）The underground of middle immersion
The temperature of water is 7 DEG C.
5. the processing technology of cloudy rice according to claim 4, it is characterised in that：The step（5）Temperature in cold dry storehouse
It it is 18-26 DEG C, relative humidity is 35%, drying time is 10h.
6. the processing technology of cloudy rice according to claim 5, it is characterised in that：The step（6）In be baked to glutinous rice
Water content 18%.
7. the processing technology of cloudy rice according to claim 6, it is characterised in that：The step（7）The water content of middle glutinous rice
It is 14%.
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| CN201611206910.0A CN106858336A (en) | 2016-12-23 | 2016-12-23 | The processing technology of cloudy rice |
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| CN201611206910.0A CN106858336A (en) | 2016-12-23 | 2016-12-23 | The processing technology of cloudy rice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463908A (en) * | 2019-08-29 | 2019-11-19 | 湖北亚菌园生物科技有限公司 | A kind of Hericium erinaceus rice flour and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146208A (en) * | 2014-08-12 | 2014-11-19 | 重庆文彩农产品有限公司 | Production technology for processed rice |
| CN104222870A (en) * | 2014-08-25 | 2014-12-24 | 沭阳县苏合农产品销售专业合作联社 | Method for making rice dried in shade |
-
2016
- 2016-12-23 CN CN201611206910.0A patent/CN106858336A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146208A (en) * | 2014-08-12 | 2014-11-19 | 重庆文彩农产品有限公司 | Production technology for processed rice |
| CN104222870A (en) * | 2014-08-25 | 2014-12-24 | 沭阳县苏合农产品销售专业合作联社 | Method for making rice dried in shade |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全 下册》", 28 February 1990, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463908A (en) * | 2019-08-29 | 2019-11-19 | 湖北亚菌园生物科技有限公司 | A kind of Hericium erinaceus rice flour and preparation method thereof |
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Application publication date: 20170620 |