CN107156634A - A kind of ground rice processing method and the ground rice and rice product thus prepared - Google Patents
A kind of ground rice processing method and the ground rice and rice product thus prepared Download PDFInfo
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- CN107156634A CN107156634A CN201610125979.4A CN201610125979A CN107156634A CN 107156634 A CN107156634 A CN 107156634A CN 201610125979 A CN201610125979 A CN 201610125979A CN 107156634 A CN107156634 A CN 107156634A
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- 241000209094 Oryza Species 0.000 title claims abstract description 150
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 150
- 235000009566 rice Nutrition 0.000 title claims abstract description 150
- 238000003672 processing method Methods 0.000 title abstract description 3
- 235000012054 meals Nutrition 0.000 claims abstract description 66
- 238000000034 method Methods 0.000 claims abstract description 49
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 229940088598 enzyme Drugs 0.000 claims abstract description 25
- 108010028688 Isoamylase Proteins 0.000 claims abstract description 15
- 108010019077 beta-Amylase Proteins 0.000 claims abstract description 14
- 108090001060 Lipase Proteins 0.000 claims abstract description 13
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 12
- 102000004882 Lipase Human genes 0.000 claims abstract description 12
- 239000004367 Lipase Substances 0.000 claims abstract description 12
- 235000019421 lipase Nutrition 0.000 claims abstract description 12
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- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 11
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- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 10
- 239000004382 Amylase Substances 0.000 claims abstract description 9
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- 102000013142 Amylases Human genes 0.000 claims abstract description 9
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- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
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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
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- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of ground rice processing method and the ground rice and rice product that thus prepare.Specifically, the invention discloses a kind of method for preparing rice meal, it is characterised in that using grinding and ferment treatment, so as to prepare fine rice meal.Enzyme is selected from neutral proteinase, amylopectase, isoamylase, fungal amylase, glucoamylase, beta amylase, lipase, glucose oxidase and zytase.The particle size distribution of the rice meal is：Particle less than 30 microns is 45% to 90%, and 30 microns to 65 microns of particle is 20% to 5%, and 65 microns to 140 microns of particle is 20% to 4%, and more than 140 microns are less than 3%.Present invention additionally comprises the rice product prepared with such fine ground rice.
Description
Technical field
The invention belongs to grain and oil manufacture field and field of food preparation.Specifically, the present invention is a kind of
The method for preparing rice meal, it is characterised in that using grinding and ferment treatment, so as to prepare fine rice
Powder.Used enzyme include neutral proteinase, amylopectase, isoamylase, fungal amylase,
Glucoamylase, beta amylase, lipase, glucose oxidase and zytase.Of the rice meal
Grain size distribution be：Particle less than 30 microns is 45% to 90%, 30 microns to 65 microns of
Grain is 20% to 5%, and 65 microns to 140 microns of particle is 20% to 4%, more than 140 microns
For less than 3%.Present invention additionally comprises the rice product prepared with such fine ground rice.
Background technology
Rice is a kind of important grain.Rice is processed into rice meal, and (usual term is rice powder, is
A kind of powder similar to flour, is ground by rice and formed) it is an important technology.
Rice milling has dry milling processes, three kinds of forms of half dry milling processes and wet grinding.Referring to Lu Zhanhui etc., mill
Influence and hardening of the powder mode to rice powder ball property prevent experimental study (one), food science and technology,
6th phase in 2001, page 7 to page 8；And Shandong war meeting etc., milling mode is to rice powder ball
The influence and hardening of matter prevent experimental study (two), food science and technology, the first phase in 2002, the 10th
Page is to page 12.
It can produce and crack rice in paddy processing, it is also desirable to be processed into rice meal and be used.Refer to jump
Dragon etc., the process study for processing rice meal using cracking rice, Heilungkiang science and technology of grain and oil, the 1st phase,
1998, page 54 to page 55, it is disclosed that dry milling process prepares rice meal from cracking rice.
Enzyme is the catalyst of biological source, has gradually been used in rice meal processing.
Have and processed the patent document that rice obtains rice starch, such as Chinese patent using enzyme preparation
Application 201510159254.2, publication date August in 2015 5 days, publication number CN104817644A,
It is disclosed that a kind of preparation method of rice starch, ground by rice, enzyme-added reaction, centrifugal water
Wash, except supernatant, dry 5 procedures.Enzyme-added institute is protease, but it is that egg not illustrate
White enzyme.
Also there is a method using enzyme preparation ground rice, such as Chinese patent 201410082367.2,
July 15 2015 day for announcing, notification number CN103798623B, it is disclosed that a kind of pair of enzyme
The method that method hydrolysis process prepares ground rice, including rice cleaned, draining and the rice that dries in the air processing；So
Be milled and sized mixing afterwards processing to rice, and rice starch breast is made；Calculated with the newborn butt of rice starch,
The alpha-amylase and 0.2~5% beta amylase of addition 0.02~0.5 ‰, are stirred in rice starch breast
Insulation is hydrolyzed 10~40 minutes at 65~80 DEG C after mixing uniformly, and addition auxiliary material is (with rice starch breast
Butt meter, milk powder 2-15%, WPC 1-10%, soybean protein isolate 1-10%) continue
Stirring, is refined and drying process after being well mixed, and ground rice is made.Chinese patent application
90102875.4, publication date on December 25th, 1991, publication number CN1057165A, disclosed in it
The process of Zymotic high protein rice flour production, mainly including rice in steep, mill rice, homogenate, solidifying
Gel, enzymic digestion stage add food grade α―amlase, filtering, drying, crushing etc..
A kind of purposes of rice meal is to be used to process vermicelli from rice starch (being generally also ground rice).Vermicelli from rice starch is in immersion
With easy broken strip in boiling.For this reason, it may be necessary to add other materials, for example potato starch, cornstarch,
Sodium hydrogensulfite etc. carries out rice meal modification.Chinese patent 201010602404.X (the days for announcing 2012
On November 14, in, notification number CN102125222B) a kind of rice meal quality modifying agent is disclosed,
Consisting of cornstarch, pueraria starch and carragheen, mass ratio are 0.5~1.5: 0.5~1.5:
0.1~0.3.The preparation method of low strip-breaking rate vermicelli from rice starch, comprises the following steps disclosed in the Chinese patent：
(1) rice raw material impurity elimination is brightened；(2) immersion, defibrination；(3) it is dehydrated；(4) batch mixing：
Rice meal is poured into stirring flour steaming machine, adds the matter for 4~10wt% that consumption is rice meal gross weight
Ground modifying agent, is well mixed, obtains powder；(5) just steam to powder gelatinization degree and reach 75%~
85%；(6) shaping of piece wire squeeze is squeezed；(7) it is multiple to steam cut-out；(8) dry；Combined using steam micro-
The method of ripple, by gained powder agglomates drying to moisture in below 13.5wt%；(9) cooling packing.
Zhongkai Zhou etc. (Composition and functional properties of rice,
International Journal of Food Science and Technology 2002,37,849-868) summarize
The main component of rice (starch, lipid and protein).
(the Effect of Raw Material Preparation on such as Sorada Yoenyongbuddhagal
(2002) 534-539 of Rice Vermicelli Quality, Starch 54) middle explanation rice meal granular size
There is certain influence to ground rice yarn quality.
There is still a need for further investigation rice and rice meal feature and edible feature, determine the skill of rice meal
Art index, prepares the rice meal of higher quality, so that the products such as the vermicelli from rice starch of higher quality are made.
By the present invention in that with enzyme (such as neutral proteinase, amylopectase, isoamylase, fungi
Amylase, glucoamylase, lipase, beta amylase, glucose oxidase and zytase) with
Half dry milling processes are combined, and are prepared for a kind of rice meal.This rice meal has excellent working properties.
The rice meal of the present invention need not add other processing auxiliary materials, such as cornstarch etc., i.e. itself table
Existing excellent machining property matter, is adapted to the food for preparing pure rice source.
The content of the invention
The invention provides a kind of rice meal.The rice meal distribution of particles is that little particle is dominant.Specifically
For, the particle size distribution of the rice meal is：Particle less than 30 microns is 45% to 90%,
30 microns to 65 microns of particle is 20% to 5%, and 65 microns to 140 microns of particle is 20%
It is less than 3% to more than 4%, 140 micron.
The invention provides a kind of method from rice or processing rice meal of cracking rice.By rice or broken
Rice is soaked in water, and then drains water, grinds wet rice or cracks rice, thick ground rice is made, also cries
Do preliminary rice meal.Thick ground rice is made into slurry with water.In slurry, add enzyme and digested, is made
Rice meal slurries.Enzyme be selected from neutral proteinase, amylopectase, isoamylase, fungal amylase,
Glucoamylase, beta amylase, lipase, the one or more of glucose oxidase and zytase.
The dominant rice meal of little particle is made after rice meal slurries are dried, particle size distribution therein is：
Particle less than 30 microns is 45% to 90%, and 30 microns to 65 microns of particle is 20% to 5%,
65 microns to 140 microns of particle is 20% to 4%, and more than 140 microns are less than 3%.The present invention
In sample particle size distribution using dynamic laser light scattering Particle Size Analyzer (Mastersizer Micro,
Malvern Instruments, Malvern, UK) determine, it is measured using 15% hiding rare.
Production rice noodles and other rice products can be used for according to the ground rice of the present invention, for example rice cake (
Also glutinous rice cake is in Chinese), rice cake, rice cake it is dry etc..Obtained ground rice can be mixed with water in the present invention
Close and slurry be provided, gained slurry passes through steam treatment, is squeezed into silk, the filiform boiled by water or
Person's steam treatment, then cools down and vermicelli from rice starch is made.Wet vermicelli from rice starch can be dried and flour noodles of dry is made.
Usual manner is processed by corresponding rice, other rice products can be usually made.
Protease used is neutral proteinase in the present invention, belongs to EC 3.4.24.28.
Amylopectase used belongs to EC 3.2.1.41 in the present invention.
Isoamylase used belongs to EC 3.2.1.68 in the present invention.
Fungal amylase used belongs to EC 3.2.1.1 in the present invention.
Glucoamylase used belongs to EC 3.2.1.3 in the present invention.
Beta amylase used belongs to EC 3.2.1.2 in the present invention.
Lipase used belongs to EC 3.1.1.3 in the present invention.
Glucose oxidase used belongs to EC 1.1.3.4 in the present invention.
Zytase used belongs to EC 3.2.1.8 in the present invention.
Enzyme addition is meant that amount that enzyme is added in rice meal after dilution 0.01% to 1%
In the range of, measured with rice dry.After well mixed, ferment treatment is at 20 DEG C to 40 DEG C
Processing 1 to 6 hours.Preferably, reaction temperature is 20 DEG C, and the reaction time is 2 hours, enzyme addition
Measure as 0.05%.
Brief description
Fig. 1 is the distribution of particles of the rice meal prepared according to wet grinding, half dry milling processes and the inventive method
Test result.
Abscissa represents four groups of particles in rice meal, and from left to right, block diagram is followed successively by less than 30
Micron particles, be 30 microns to 65 micron particles, 65 microns to 140 micron particles, more than 140
Micron particles.
Ordinate represents the percentage of corresponding particle.In the percent data of every group of granular size, from a left side
To the right side, be followed successively by wet grinding, half dry milling processes, half dry milling processes of the invention+Protease Treatment 0.5 hour,
Half dry milling processes+Protease Treatment of the invention 1 hour, half dry milling processes of the invention+Protease Treatment 1.5 are small
When, half dry milling processes of the invention+Protease Treatment 2 hours, half dry milling processes of the invention+Protease Treatment
2.5 hours, half dry milling processes of the invention+Protease Treatment 3 hours, half dry milling processes of the invention+protease
Processing 6 hours.
Embodiment
The present invention is further described with embodiment below.These explanations are exemplary, are not
For limiting the scope of the present invention.
Comparative example 1 (wet grinding)
1. 1 kilogram of rice is washed with water three times, every time using 1.5 liters of water.Rice in steep after washing is existed
In 1.5L water, soak 60 minutes.Then soaking water is drained, retains the grains of rice soaked
In case then using.
2. the grains of rice soaked is added on burrstone mill (Dong Fu Food Machinery Co., Ltd.s, Taiwan),
It is ground.Need to be continuously added 3L fresh water in grinding.
3. gained slurries will be ground with 200 mesh filter-cloth filterings, to remove water.
4. rice dough is broken into pieces, dried in 40 DEG C of drying ovens.
5. after the drying, rice flour mash bits are gently ground with mortar, 80 mesh sieves are crossed, rice meal is obtained.
The rice meal particle composition obtained by the wet grinding is determined, is found：Particle less than 30 microns is
44%, 30 microns to 65 microns of particle is 24%, and 65 microns to 140 microns of particle is
27%, the particle more than 140 microns is 8%.Referring to each particle group leftmost hundred in Fig. 1
Divide rate data.
Comparative example 2 (half dry milling processes)
1. 2 kilograms of rice are washed with water three times, every time using 3 liters of water.By the rice in steep after washing 2
In L water, soak 2 hours.Then soaking water is drained, and with paper handkerchief by grains of rice surface
Water is removed.
2. grains of rice is added on pulverizer, it is ground, and with the sieve of 0.5mm holes size,
Rice meal is made.
Determine the rice meal particle composition obtained by half dry milling processes.It was found that：Particle less than 30 microns is
10%, 30 microns to 65 microns of particle is 26%, and 65 microns to 140 microns of particle is
44%, the particle more than 140 microns is 22%.The risen referring to each particle group left side in Fig. 1
Two groups of percentage datas.
Embodiment 3 (present invention, half dry milling processes+Protease Treatment)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing protease (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into protein enzyme solution.7 parts of protein enzyme solutions are made altogether.
3. rice meal is poured into protein enzyme solution, stir, in 30 DEG C of water-baths, 0.5 is handled respectively
Hour was by 6 hours.
Distribution of particles is measured after processing.Its data referring in Fig. 1 from the 3rd group of left number to last group,
Totally 7 groups of data.
Embodiment 4 (present invention, half dry milling processes+amylopectin ferment treatment)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing amylopectase (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into amylopectin enzyme solutions.7 parts of amylopectin enzyme solutions are made altogether.
3. rice meal is poured into amylopectin enzyme solutions, stir, in 30 DEG C of water-baths, handle respectively
0.5 hour to 6 hours.
Embodiment 5 (present invention, half dry milling processes+isoamylase processing)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing isoamylase (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into isoamylase solution.7 parts of isoamylase solutions are made altogether.
3. rice meal is poured into isoamylase solution, stir, in 30 DEG C of water-baths, handle respectively
0.5 hour to 6 hours.
Embodiment 6 (present invention, half dry milling processes+amylomycin ferment treatment)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing fungal amylase (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into amylomycin enzyme solutions.7 parts of amylomycin enzyme solutions are made altogether.
3. rice meal is poured into amylomycin enzyme solutions, stir, in 30 DEG C of water-baths, handle respectively
0.5 hour to 6 hours.
Embodiment 7 (present invention, half dry milling processes+beta amylase processing)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing beta amylase (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into beta amylase solution.7 parts of beta amylase solution are made altogether.
3. rice meal is poured into beta amylase solution, stir, in 30 DEG C of water-baths, handle respectively
0.5 hour to 6 hours.
Embodiment 8 (present invention, half dry milling processes+lipase treatment)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing lipase (is based on dried rice powder weight, addition is 0.05%), to be dissolved with 5g water, system
It is standby into lipase solution.7 parts of lipase solutions are made altogether.
3. rice meal is poured into lipase solution, stir, in 30 DEG C of water-baths, 0.5 is handled respectively
Hour was by 6 hours.
Embodiment 9 (present invention, half dry milling processes+glucose oxidase processing)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing glucose oxidase (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into glucose oxidase solution.7 parts of glucose oxidase solution are made altogether.
3. rice meal is poured into glucose oxidase solution, stir, in 30 DEG C of water-baths, handle respectively
0.5 hour to 6 hours.
Embodiment 10 (present invention, half dry milling processes+xylanase treatment)
1. weigh the rice meal obtained by the dry milling processes of comparative example 2 half.Every part of 5g, totally 7 parts.
2. weighing zytase (dried rice powder weight is based on, addition is 0.05%), to be dissolved with 5g water,
It is prepared into xylanase solution.7 parts of xylanase solutions are made altogether.
3. rice meal is poured into xylanase solution, stir, in 30 DEG C of water-baths, handle respectively
0.5 hour to 6 hours.
Embodiment 11 (prepares vermicelli from rice starch)
Weigh the rice meal of 30 kilograms of gained of embodiment 3.Add water thereto, until water content reaches
35%.
Lead to steam into rice meal, until middle portion temperature reaches 98 DEG C.Well mixed rice meal, will be wet
The rice meal of profit is squeezed into dough.Extruded to form silk (0.2mm) with worm press.Then, exist
103 DEG C of progress steaming powders, 1 hour time, obtain wet vermicelli from rice starch.Wet vermicelli from rice starch is in 100 DEG C of blowings
Dry 2 to 3 hours, obtain dry vermicelli from rice starch (10-12% water content).
Claims (10)
1. a kind of rice meal, it is characterised in that particle size distribution is：Particle less than 30 microns
For 45% to 90%, 30 microns to 65 microns of particle is 20% to 5%, and 65 microns micro- to 140
The particle of rice is 20% to 4%, and more than 140 microns are less than 3%.
2. rice meal as claimed in claim 1, is to be ground by rice by half, enzyme treated,
It is prepared from.
3. rice meal as claimed in claim 2, wherein the enzyme of the ferment treatment be selected from neutral proteinase,
Amylopectase, isoamylase, fungal amylase, glucoamylase, beta amylase, lipase,
The one or more of glucose oxidase and zytase.
4. rice meal as claimed in claim 2, wherein the ferment treatment uses neutral proteinase.
5. rice meal as claimed in claim 4, wherein the neutral proteinase is EC 3.4.24.28
Enzyme.
6. a kind of method for preparing rice meal, it is characterised in that：Rice or crack rice is soaked in water,
Water is drained, is crushed with pulverizer and preliminary rice meal is made；Preliminary rice meal is configured to slurry with water, plus
Enter enzyme to be hydrolyzed, the dominant rice meal of little particle is made.
7. method as claimed in claim 6, wherein the enzyme is to be formed sediment selected from neutral proteinase, side chain
Powder enzyme, isoamylase, fungal amylase, glucoamylase, beta amylase, lipase, glucose oxygen
Change the one or more of enzyme and zytase.
8. method as claimed in claim 7, wherein the neutral proteinase is EC 3.4.24.28 enzymes.
9. method as claimed in claim 7, wherein the isoamylase is EC 3.2.1.68 enzymes.
10. method as claimed in claim 7, wherein the fungal amylase is EC 3.2.1.1 enzymes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610125979.4A CN107156634A (en) | 2016-03-04 | 2016-03-04 | A kind of ground rice processing method and the ground rice and rice product thus prepared |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610125979.4A CN107156634A (en) | 2016-03-04 | 2016-03-04 | A kind of ground rice processing method and the ground rice and rice product thus prepared |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156634A true CN107156634A (en) | 2017-09-15 |
Family
ID=59849192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610125979.4A Pending CN107156634A (en) | 2016-03-04 | 2016-03-04 | A kind of ground rice processing method and the ground rice and rice product thus prepared |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140868A (en) * | 2019-04-04 | 2019-08-20 | 湖南聚宝金昊生物科技有限公司 | A kind of rice noodle roll tailored flour and preparation method thereof |
| CN116655814A (en) * | 2023-04-17 | 2023-08-29 | 上海交通大学 | Preparation method of rice starch using broken rice as raw material |
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2016
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140868A (en) * | 2019-04-04 | 2019-08-20 | 湖南聚宝金昊生物科技有限公司 | A kind of rice noodle roll tailored flour and preparation method thereof |
| CN116655814A (en) * | 2023-04-17 | 2023-08-29 | 上海交通大学 | Preparation method of rice starch using broken rice as raw material |
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Application publication date: 20170915 |