CN107334055A - A kind of production method of premixed powder for fermentation rice-flour noodles - Google Patents
A kind of production method of premixed powder for fermentation rice-flour noodles Download PDFInfo
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- CN107334055A CN107334055A CN201710675754.0A CN201710675754A CN107334055A CN 107334055 A CN107334055 A CN 107334055A CN 201710675754 A CN201710675754 A CN 201710675754A CN 107334055 A CN107334055 A CN 107334055A
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- rice
- fermentation
- long
- grained nonglutinous
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of production method of the premixed powder for fermentation rice-flour noodles, and it includes the steps such as pretreatment of raw material, allotment, fermentation, drying and screening, premix.The raw material that the present invention uses is not required to use aged rice, fermentation time greatly shortens than the spontaneous fermentation time, heavy metal element cadmium content significantly reduces in raw material, can the various nutrients of premixing, functional materials etc. in dry rice flour, substantially increase the trophism of traditional ground rice and the diversity of feature, outward appearance and flavor, ground rice manufacturing enterprise when in use only need to be by premixed powder and water mixed spices, the powder stage processed can be entered, the processes such as pretreatment, fermentation without carrying out raw material, production cycle and the cost of ground rice are greatlyd save, reduces pollution.
Description
【Technical field】
The invention belongs to foodstuff processing technology field.More specifically, invention is related to a kind of premixed powder for fermentation rice-flour noodles
Production method.
【Background technology】
Ground rice or rice noodles are the traditional foods that there are long history and broad mass market in China, its quality is flexible, it is smooth it is tasty,
Have bite, can soup eat, stir-fry and eat, be cold and dressed with sauce, you can as staple food, snack can be used as again, be south east asia and south China number
The rice made products that people often eat is saved, with the fast development of China's economy, personnel are frequently flowed, on China " southern powder north "
Huge change is just occurring for eating habit, and permanent resident population also has the demand of conversion diet taste, according to incompletely statistics, I
State resident more than half is using ground rice as breakfast staple food.Therefore, in recent years based on the ground such as Guangxi, Yunnan, Hunan, Jiangxi
Dry rice flour yield improve constantly, catering market throughout the country, ground rice point also continues to bring out as emerging rapidly in large numbersBamboo shoots after a spring rain.
The primary raw material of ground rice production is rice, because the viscosity of polished rice and glutinous rice is big, is typically made of long-grained nonglutinous rice, Er Qiewei
The further viscosity for reducing ground rice, made mostly with the long-grained nonglutinous rice of ageing, the old rice using 1 year or so is optimal.And it is aged big
Rice has lost the fragrance of fresh rice, mouthfeel is also poor because of reasons such as fat oxidation, moisture changes.On the other hand, at present
All there is the problem of heavy metals exceeding standard in the long-grained nonglutinous rice in the main rice producing region of south China, heavy metal cadmium element especially therein,
It has now been discovered that once in " itai-itai " of Japan's outburst, precisely due to human body excess intake cadmium element, is deposited in vivo,
Cause the arthralgias such as waist, hand, pin initial stage, after continuing several years, neuralgia, ostalgia phenomenon can occur for each position of entire patient, OK
Dynamic difficulty, or even breathing can all bring insufferable pain.The ill later stage is arrived, subjects bones soften, atrophy, and four limbs are curved
Song, deformation of spinal column, sclerotin is crisp, even cough can cause fracture.Therefore, this risk must cause our attention.
Rice flour product is various in style, wherein using Guilin rice-flour noodle, Changde ground rice, Yunnan part ground rice as representative fermentation rice
Powder, because of its unique zymotechnique, more impart the characteristics of these ground rice are pure white, delicate, smooth, tasty and refreshing, meeting in fermentation process
A variety of probiotics beneficial to human body intestinal canal are produced, therefore are more liked by consumer.Fermentation rice-flour noodles technique uses mostly at present
Spontaneous fermentation, fermentation time length, such as the soil bundle powder in Jiangxi ten thousand years area, fermentation time is up to 2~3 weeks, the fermentation of Guilin rice-flour noodle
Summer time needs 6 days or so, and winter also will also 2 weeks or so, and this process is affected by environment larger, such as temperature, humidity, microorganism
Environment etc., fermentation results are highly unstable, and flavor, mouthfeel and the microbe colony situation of different batches of product may all have larger
Difference, it is difficult to extensive quality stability.And due to producing acid smell taste, and humid environment, institute in long-term fermentation process
Poor with the sanitary condition at most of ground rice fermentation scene, the smell is awful, have impact on whole Rice Noodle Mill and its environment on periphery.Such as
This cumbersome tediously long fabrication cycle so that family's DIY rice flour produts are hardly possible, can only buy Rice Noodle Mill industrialized production
Product, in general ground rice shop is also mostly to be reprocessed using the ground rice after dry powder rehydration, and the characteristic such as flavor of product is difficult full
The hobby of the different consumers of foot.
Although ground rice has its unique flavor and taste, the crowd of edible rice flour is more and more, and even more southern number saves the people
One of staple food, but from rice flour product in itself from the point of view of, the protein content of its main material long-grained nonglutinous rice is relatively low, in the production process of ground rice
In, biceps is formed by the aging of starch, and aging starch is after curing, it is also difficult to it is digested, in rice on a small quantity
Fat also because of ageing the reason for there occurs serious consumption to lose, the nutrient composition content of other needed by human body is few, therefore ground rice
Trophism is poor, for the consumer of given area, product pattern, feature, flavor it is single, can not also meet mouthfeel
Diversified demand.
The present inventor is directed to problems faced in above fermentation rice-flour noodles production process, develops a kind of for fermentation rice-flour noodles
The production method of premixed powder.
【The content of the invention】
[technical problems to be solved]
It is an object of the invention to provide a kind of production method of the premixed powder for fermentation rice-flour noodles.
[technical scheme]
The present invention is achieved through the following technical solutions.
The present invention relates to a kind of production method of the premixed powder for fermentation rice-flour noodles.
The step of production method, is as follows：
A, pretreatment of raw material
Early rice is well mixed with late long-grained nonglutinous rice to obtain a kind of mixing long-grained nonglutinous rice, then allows the mixing long-grained nonglutinous rice according to it and water
Weight than 1：1.6~2.0 soak 1.0~1.5h in water, and then washing removes impurity, then wet pulverizing obtains a kind of mixing
Long-grained nonglutinous rice is starched；
B, allocate
It is by weight 30~35%, then add to be adjusted the mixing long-grained nonglutinous rice slurry that step A is obtained to solid concentration with water
Glucose syrup, make mixing long-grained nonglutinous rice starch in concentration of glucose reach by weight 1.0~1.5%；
C, ferment
First, its solid content weight 0.05~0.07% is added in the long-grained nonglutinous rice of mixing containing the glucose slurry obtained toward step B
Lactic acid bacteria, it is well mixed, 8~10h of heat-preservation fermentation at 42~44 DEG C of temperature；Then, add its solid content weight 0.03~
0.05% saccharomycete, it is well mixed, then 6~8h of heat-preservation fermentation at 30~35 DEG C of temperature；The mixing long-grained nonglutinous rice slurry of fermentation connects
Filter-press dehydration, obtains water content as by weight less than 40% filter cake；
D, drying and screening
The filter cake that step C is obtained is dried, then by 80 mesh sieves, on-the-sieve material continues to be crushed to by 80 mesh
Sieve, obtain fermentation mixing long rice flour；
E, premix
The fermentation mixing long rice flour that step D is obtained mixes with nutrient or functional materials, obtains described being used to ferment
The premixed powder of ground rice.
A preferred embodiment of the invention, in step, the weight ratio of early rice and late long-grained nonglutinous rice is 3.5~
4.0：1.
According to another preferred embodiment of the present invention, in step, the mixing long-grained nonglutinous rice that washing removes impurity is crushed to
80~100 mesh.
According to another preferred embodiment of the present invention, in stepb, the concentration of glucose in mixing long-grained nonglutinous rice slurry is
By weight 1.2~1.4%.
According to another preferred embodiment of the present invention, in step C, described lactic acid bacteria is Lactobacillus plantarum, done
Lactobacillus paracasei or Lactobacillus brevis.
According to another preferred embodiment of the present invention, in step C, described saccharomycete is Saccharomyces cerevisiae.
According to another preferred embodiment of the present invention, in step D, the filter cake just crushed is in 70~75 DEG C of temperature
Under the conditions of dry 1~2min.
According to another preferred embodiment of the present invention, in step D, the water content of dry cake is by weight
Less than 13.5%.
According to another preferred embodiment of the present invention, in step E, described nutrient is vitamin, micro battalion
Support element, fat or mineral matter.
According to another preferred embodiment of the present invention, in step E, described functional materials are albumen powder, meals
Eat fiber, fruit vegetable powder or five cereals powder.
The present invention is described in more detail below.
The present invention relates to a kind of production method of the premixed powder for fermentation rice-flour noodles.
The step of production method, is as follows：
A, pretreatment of raw material
Early rice is well mixed with late long-grained nonglutinous rice to obtain a kind of mixing long-grained nonglutinous rice, then allows the mixing long-grained nonglutinous rice according to it and water
Weight than 1：1.6~2.0 soak 1.0~1.5h in water, and then washing removes impurity, then wet pulverizing obtains a kind of mixing
Long-grained nonglutinous rice is starched；
Long-grained nonglutinous rice is the rice made of indica type non-waxy paddy.The early rice grain of rice is generous and shorter, and in white powder, white belly is big,
Silty is more, fragile frangible, and viscosity is less than late long-grained nonglutinous rice, second-rate.The late long-grained nonglutinous rice grain of rice is elongated and slightly flat, and tissue is fine and closely woven,
Usually transparent or semitransparent, white belly is smaller, and hard grain is more, and oiliness is larger, and quality is preferable.
According to the present invention, early rice is with late long-grained nonglutinous rice according to weight than 3.5~4.0：1 is mixed to get mixing long-grained nonglutinous rice, this mixed
The advantages of conjunction is to make the moderate viscosity in ground rice process, and drafting rate is low, and mouthfeel is neither too hard, nor too soft, flexible, and strip-breaking rate is low.
The purpose that the mixing long-grained nonglutinous rice soaks in water is to be easy to follow-up disintegrating process to operate, prevented because of severe friction
Cause raw material to be rapidly heated and cause the gelatinization of ground rice.If mixing long-grained nonglutinous rice soak time in water is shorter than 1.0h, can the grain of rice
It is harder, unfavorable crushing；If mixing long-grained nonglutinous rice soak time in water be longer than 1.5h, can water absorption it is too high, influence following process；
Therefore, it is that 1.0~1.5h is rational to mix long-grained nonglutinous rice soak time in water；
In the present invention, washing mainly removes impurity, such as the impurity such as ground rice, chaff shell, dust.
Washing removes the mixing long-grained nonglutinous rice of impurity, and wet method is crushed to 80~100 mesh and obtains a kind of mixing long-grained nonglutinous rice slurry again.Wet method powder
The equipment used when broken be in the art it is usually used, in current market sales of product.Such as by Jiangyin City dragon
The product of prosperous Machinery Co., Ltd.'s sale.
B, allocate
It is by weight 30~35%, then add to be adjusted the mixing long-grained nonglutinous rice slurry that step A is obtained to solid concentration with water
Glucose syrup, make mixing long-grained nonglutinous rice starch in concentration of glucose reach by weight 1.0~1.5%；
The basic role of mixing long-grained nonglutinous rice slurry adjustment is to provide strain fermentation and the concentration of substrate needed for subsequent reactions.Solid content
Concentration is appropriate for by weight 30~35%, if it exceeds this scope will influence the effect of fermentation and subsequent reactions.
According to the present invention, the basic role of glucose syrup is to provide the carbon source needed for strain fermentation.
Concentration of glucose in mixing long-grained nonglutinous rice slurry is 1.0~1.5%, preferably 1.2~1.4% by weight, such as
Fruit exceedes this scope and may result in the mouthfeel peracid of ground rice or cross sweet tea.
The glucose syrup that the present invention uses is current market sales of product.It is such as limited by China Oil and Food Import and Export Corporation's Rong Shi biotechnologies
The product of company's sale.
C, ferment
First, its solid content weight 0.05~0.07% is added in the long-grained nonglutinous rice of mixing containing the glucose slurry obtained toward step B
Lactic acid bacteria, it is well mixed, 8~10h of heat-preservation fermentation at 42~44 DEG C of temperature；Then, add its solid content weight 0.03~
0.05% saccharomycete, it is well mixed, then 6~8h of heat-preservation fermentation at 30~35 DEG C of temperature；The mixing long-grained nonglutinous rice slurry of fermentation connects
Filter-press dehydration, obtains water content as by weight less than 40% filter cake；
According to the present invention, described lactic acid bacteria is Lactobacillus plantarum, Lactobacillus casei or Lactobacillus brevis.It is existing market
The product of upper sale.It is such as limited by Danisco (China) Co., Ltd, Hansen limited company of section, Shanghai sky Yue Shiye
The product of company's sale.
According to the present invention, described saccharomycete is Saccharomyces cerevisiae, and it is current market sales of product.Such as by Angel
Yeast limited company, this good fortune (China) Co., Ltd of method national music, the production of Shanghai Jie Kangnuo yeast Science and Technology Ltd. sale
Product.
D, drying and screening
Filter cake that step C is obtained just crush, and dries, then by 80 mesh sieves, and on-the-sieve material continues to be crushed to logical
80 mesh sieves are crossed, obtain fermentation mixing long rice flour；
According to another preferred embodiment of the present invention, in step D, the filter cake just crushed is in 70~75 DEG C of temperature
Under the conditions of dry 1~2min.
The equipment that filter-press dehydration uses is plate and frame filter press, and it is current market sales of product.Such as by Hangzhou shellfish
The product of special filter Co., Ltd sale.
D, drying and screening
The filter cake that step C is obtained is dried, then by 80 mesh sieves, on-the-sieve material continues to be crushed to by 80 mesh
Sieve, obtain fermentation mixing long rice flour；
It is conveying worm just to crush the equipment used, and it is current market sales of product.Such as by Nantong SeaBird
The product of Machinery Manufacturing Co., Ltd.'s sale.It is pneumatic drier to dry the equipment used, and it is current market sales of production
Product.Such as the product sold by Jiangsu Xianfeng Drying Engineering Co., Ltd..
According to the present invention, the water content of dry cake is by weight less than 13.5%.
E, premix
The fermentation mixing long rice flour that step D is obtained mixes with nutrient or functional materials, obtains described being used to ferment
The premixed powder of ground rice.
According to the present invention, described nutrient is vitamin, micronutrient element, fat or mineral matter.Described dimension life
Element is, for example, vitamin C, vitamin E etc.；Described micronutrient element is, for example, selenium；Described fat is, for example, EPA, DHA
Deng；Described mineral matter is, for example, calcium, iron etc.；
According to the present invention, described functional materials are albumen powder, dietary fiber, fruit vegetable powder or five cereals powder.It is described
Albumen powder be, for example, PURE WHEY, rice protein powder etc.；Described dietary fiber is, for example, inulin, barley seedling powder etc.；Institute
The fruit vegetable powder stated is, for example, blueberry powder, carrot meal etc.；Described five cereals powder is, for example, oatmeal, buckwheat etc.；
Described nutrient and functional materials are all current market sales of products.
The premixed powder of the present invention for example can be used for producing that fresh squeezing Guilin rice-flour noodle, high protein are fresh squeezes Guilin rice-flour noodle, rich in benefit
The fresh squeezing Guilin rice-flour noodle of fruit juice of raw member, concrete condition may refer to embodiment 1-3.
[beneficial effect]
Beneficial effects of the present invention are as follows：
First, existing rice flour noodles sterilization process mainly reduce ground rice viscosity, so that ground rice mostly to be aged long-grained nonglutinous rice as raw material
Not viscous glutinous, unbroken noodles etc. in forming process, during the fermentation, microbes metabolism produces amylase to ground rice, makes part powder point
Solution, amylopectin content in starch can be particularly reduced, and amylopectin content reduces the viscosity after making starch gelatinization and declined；
On the other hand, caused organic acid during the fermentation, in certain acid content and in the range of action time, can make protein dissolution
Degree reduces, and starch paste viscosity declines, and makes the overall viscosity of Rice ＆ peanut milk reduce, therefore, suitable zymotechnique can reach with old
Change long-grained nonglutinous rice reduce viscosity effect, therefore the raw material used in the present invention need not use ageing long-grained nonglutinous rice, its food security, nutrition,
The more traditional rice flour noodles sterilization process of flavor, mouthfeel etc. have larger improvement.
2nd, in existing fermentation rice-flour noodles technique, during spontaneous fermentation, microorganism is mainly with a small amount of small molecule, solvable
Property starch be carbon source, but metabolism of the microorganism to starch is very slow using speed, therefore earlier fermentation, and microbial growth is very
Slowly, as time went on, microorganism caused amylase further starch-splitting in metabolic process, for further generation
Thank to utilization.Therefore the beneficial effect compared with low viscosity etc. such as above-mentioned decomposition amylopectin, metabolism protein, production organic acid is reached
Fruit, and it is resulting pure white, delicate, smooth, tasty and refreshing the features such as fermentation process, it is necessary to by long time, and
Fermentation beneficial microbe (mainly lactic acid bacteria and saccharomycete) does not have growth vigor when organic acid equal size is relatively low, other miscellaneous bacterias
Can also largely it breed, and this process is larger by such environmental effects, therefore fermentation results are unstable.And the present invention is with grape
Carbon source of the sugar as microbial growth, glucose are easily utilized by microbial metabolism, and microorganism can largely increase in a short time
Grow, when the glucose of addition is consumed totally, fermentation beneficial microorganism radix is very big, and organic acid content quickly carries
It is high so that beneficial microbe dominant growth, the growth of other miscellaneous bacterias are suppressed, while in metabolic process amylase concentration it is also fast
Speed improves, therefore reduces viscosity, the process such as brightens ground rice, be delicate, be smooth, be tasty and refreshing significantly accelerate, therefore only need shorter
Time, it is possible to produce more preferable ferment effect.
3rd, taken off at present for rice in the research of cadmium, mainly by the complexing of organic acid and cadmium, make to tie in rice
Close state cadmium switch to free state, be dissolved in solution, but this process be it is reversible, as time went on, between the two can be continuous
Generation is adsorbed and parsing.During traditional zymotic, in earlier fermentation, it is very low to produce the concentration of organic acid, the fermentation process time
Very long, zymotechnique of the invention can quickly produce substantial amounts of organic acid, and without outer acid adding, these organic acids are combined with cadmium,
Fermentation is completed within a short period of time, you can is separated off liquid, so that the cadmium in rice removes.
4th, as it was previously stated, the rice flour product of present ground rice production gained, its trophism, feature are poor, form, mouth
Sense, flavor are more single, in process of production, typically soak ground rice, are crushed by wet method or semidry method, comminuting matter
Moisture enter extruder wire squeeze when being about 30%~32% and be molded, in this process, even if wanting to add other battalion
Support element, functional materials or flavor substance, it is also difficult to be well mixed with rice material so that above-mentioned substance introduces difficult.The present invention
The ground rice for completion of fermenting is dehydrated, further according to different demands, from different nutrients, functional materials or flavor substance
Mixing, premixed powder is formed, when ground rice manufacturing enterprise or Homemade, ground rice need to be only well mixed with a certain amount of moisture,
Ground rice production link can be entered, substantially reduce the production cycle of fermentation rice-flour noodles, substantially improve the ring of ground rice manufacturing enterprise
Border, and gained fermentation rice-flour noodles not only remain the characteristic of fermentation rice-flour noodles, more assign its higher trophism, feature and difference
Flavor and taste.
【Embodiment】
The present invention is will be better understood that by following embodiments.
Embodiment 1：Premixed powder for fermentation rice-flour noodles produces
The implementation steps of the embodiment are as follows：
A, pretreatment of raw material
By early rice and late long-grained nonglutinous rice according to weight than 3.5：1 well mixed one kind that obtains mixes long-grained nonglutinous rice, then allows described mixed
Long-grained nonglutinous rice is closed according to the weight of it and water than 1：1.6 soak 1.5h in water, and then washing removes impurity, then wet method is crushed to 80
Mesh, obtain a kind of mixing long-grained nonglutinous rice slurry；
B, allocate
It is by weight 30%, then add grape to be adjusted the mixing long-grained nonglutinous rice slurry that step A is obtained to solid concentration with water
Syrup, make mixing long-grained nonglutinous rice starch in concentration of glucose reach by weight 1.0%；
C, ferment
First, its Danisco of solid content weight 0.05% is added in the long-grained nonglutinous rice of mixing containing the glucose slurry obtained toward step B
The lactic acid bacteria of (China) Co., Ltd sale, is well mixed, the heat-preservation fermentation 10h at 42 DEG C of temperature；Then, its solid content is added
The saccharomycete of the Angel Yeast Co., Ltd of weight 0.03% sale, is well mixed, then the heat-preservation fermentation at 30 DEG C of temperature
8h；The mixing long-grained nonglutinous rice of fermentation starches then filter-press dehydration, obtains water content as by weight less than 40% filter cake；
D, drying and screening
The filter cake that step C is obtained dries 2min under conditions of temperature 70 C, and the water content of dry cake is by weight
Less than 13.5%, then by 80 mesh sieves, on-the-sieve material continues to be crushed to by 80 mesh sieves, obtains fermentation mixing long rice flour；
E, premix
The fermentation mixing long rice flour that 1kg steps D is obtained is well mixed with 600g water, mixing long rice flour is twisted into group, use is wet
Gauze wrapped, 30min is placed, then rice group is put into boiling water and boils 15min, taken out, cooled down, crushed, be then placed in dough mixing machine
10min is beaten, pockets of ground rice is beaten and is put into extruding strings device wire squeeze and be molded, ground rice directly falls into and 10min is boiled in boiling water, pulls rice out
Powder, cooled down in cold water, produce fresh squeezing Guilin rice-flour noodle.
The analysis method described according to embodiment 1 is measured to obtained fresh squeezing Guilin rice-flour noodle, and its measurement result is listed in
In table 1.
Embodiment 2：Premixed powder for fermentation rice-flour noodles produces
The implementation steps of the embodiment are as follows：
A, pretreatment of raw material
By early rice and late long-grained nonglutinous rice according to weight than 4.0：1 well mixed one kind that obtains mixes long-grained nonglutinous rice, then allows described mixed
Long-grained nonglutinous rice is closed according to the weight of it and water than 1：2.0 soak 1.0h in water, and then washing removes impurity, then wet method is crushed to 100
Mesh, obtain a kind of mixing long-grained nonglutinous rice slurry；
B, allocate
It is by weight 35%, then add grape to be adjusted the mixing long-grained nonglutinous rice slurry that step A is obtained to solid concentration with water
Syrup, make mixing long-grained nonglutinous rice starch in concentration of glucose reach by weight 1.5%；
C, ferment
First, its section's Hansen stock of solid content weight 0.07% is added in the long-grained nonglutinous rice of mixing containing the glucose slurry obtained toward step B
The lactic acid bacteria of part Co., Ltd sale, is well mixed, the heat-preservation fermentation 8h at 43 DEG C of temperature；Then, its solid content weight is added
The saccharomycete of this good fortune (China) Co., Ltd of 0.05% method national music sale, is well mixed, then the heat-preservation fermentation at 32 DEG C of temperature
6h；The mixing long-grained nonglutinous rice of fermentation starches then filter-press dehydration, obtains water content as by weight less than 40% filter cake；
D, drying and screening
The filter cake that step C is obtained dries 1min under conditions of 75 DEG C of temperature, and the water content of dry cake is by weight
13.0%, then by 80 mesh sieves, on-the-sieve material continues to be crushed to by 80 mesh sieves, obtains fermentation mixing long rice flour；
E, premix
Fermentation mixing long rice flour, 50g PURE WHEYs and the 600g water that 1kg steps D is obtained are well mixed, and ground rice is twisted into
Group, is wrapped up with wet gauze, places 30min, rice group is put into boiling water and boils 15min, is taken out, and is cooled down, and is crushed, is put into dough mixing machine
10min is beaten, pockets of ground rice is beaten and is put into extruding strings device wire squeeze and be molded, ground rice directly falls into and 10min is boiled in boiling water, pulls rice out
Powder, cooled down in cold water, obtain the fresh squeezing Guilin rice-flour noodle of high protein.
The obtained fresh Guilin rice-flour noodle that squeezes of high protein is measured according to the analysis method that embodiment 1 describes, it determines knot
Fruit is listed in Table 1 below.
Embodiment 3：Production for the premixed powder of fermentation rice-flour noodles
The implementation steps of the embodiment are as follows：
A, pretreatment of raw material
By early rice and late long-grained nonglutinous rice according to weight than 3.8：1 well mixed one kind that obtains mixes long-grained nonglutinous rice, then allows described mixed
Long-grained nonglutinous rice is closed according to the weight of it and water than 1：1.8 soak 75min in water, and then washing removes impurity, then wet method is crushed to 100
Mesh, obtain a kind of mixing long-grained nonglutinous rice slurry；
B, allocate
It is by weight 33%, then add grape to be adjusted the mixing long-grained nonglutinous rice slurry that step A is obtained to solid concentration with water
Syrup, make mixing long-grained nonglutinous rice starch in concentration of glucose reach by weight 1.2%；
C, ferment
First, its Shanghai sky high mountain of solid content weight 0.06% is added in the long-grained nonglutinous rice of mixing containing the glucose slurry obtained toward step B
The lactic acid bacteria of Industrial Co., Ltd.'s sale, is well mixed, the heat-preservation fermentation 9h at 42.5 DEG C of temperature；Then, its solid content is added
The saccharomycete of the Shanghai Jie Kangnuo yeast Science and Technology Ltd. of weight 0.04% sale, is well mixed, and is then protected at 33 DEG C of temperature
Temperature fermentation 7h；The mixing long-grained nonglutinous rice of fermentation starches then filter-press dehydration, obtains water content as by weight 39% filter cake；
D, drying and screening
The filter cake that step C is obtained dries 1.5min under conditions of 73 DEG C of temperature, and the water content of dry cake is with weight
Meter 13.2%, then by 80 mesh sieves, on-the-sieve material continues to be crushed to by 80 mesh sieves, obtains fermentation mixing long rice flour；
E, premix
The fresh orange juice that squeezes of fermentation mixing long rice flour, 3g xylo-oligosaccharides and 600g that 1kg steps D is obtained is well mixed, by ground rice
The group of being twisted into, wrapped up with wet gauze, place 30min, rice group is put into boiling water and boils 15min, taken out, cooled down, crushed, be put into and face
10min is beaten in machine, pockets of ground rice is beaten and is put into extruding strings device wire squeeze and be molded, ground rice directly falls into and 10min is boiled in boiling water, drags for
Go out ground rice, cooled down in cold water, produce the fresh squeezing Guilin rice-flour noodle of fruit juice rich in prebiotics.
The obtained fresh Guilin rice-flour noodle that squeezes of the fruit juice rich in prebiotics is surveyed according to the analysis method that embodiment 1 describes
Fixed, its measurement result is listed in Table 1 below.
Comparative example 1：
The implementation steps of the comparative example are as follows：
With Wang Zhe, method makes osmanthus described in " Guangxi ground rice manufacture craft is investigated and cultural Rheological Study " (2013,6)
Woods ground rice.
With the early rice and late long-grained nonglutinous rice of ageing 1 year according to weight ratio 4：1 mixes, and then allows the mixing long-grained nonglutinous rice according to it
Weight with water is than 1：2 are soaked, and cleaning, then using wet pulverizing to 100 mesh, Rice ＆ peanut milk are poured into cloth bag, and pressurization is filtered dry,
Filter cake is broken loose, is fitted into wooden barrel, is capped, spontaneous fermentation 200h, and after fermentation ends, hanging one layer of surface has mouldy sign
Ground rice, by remaining ground rice rubbing, it is put into boiling water and boils 15min, take out, cool down, crushes, be put into dough mixing machine and beat 10min, take
Go out and beat pockets of ground rice, be put into extruding strings device, wire squeeze shaping, ground rice directly falls into and 10min is boiled in boiling water, ground rice is pulled out, cold
Cooled down in water, produce the fresh squeezing Guilin rice-flour noodle of tradition.
Obtained traditional fresh squeezing Guilin rice-flour noodle is measured according to the analysis method that embodiment 1 describes, its measurement result
It is listed in Table 1 below.
Table 1：Embodiment 1-4 and the measurement result of comparative example 1
Note：Cadmium content is 0.64mgkg-1 in rice material, protein content 5.2%
From the data comparison of table 1：The ground rice that embodiment 1-3 makes is whiter than the matter of comparative example, and stickiness is low, elasticity
Good, mouthfeel is more delicate, smooth, and the positive effect that embodiment 1-3 takes off cadmium is higher than comparative example, embodiment 1-3 trophism,
Feature, flavor are more more rich than comparative example, and fabrication cycle greatly shortens.
Claims (10)
1. the production method of a kind of premixed powder for fermentation rice-flour noodles, it is characterised in that as follows the step of this method：
A, pretreatment of raw material
Early rice is well mixed with late long-grained nonglutinous rice to obtain a kind of mixing long-grained nonglutinous rice, then allows weight of the mixing long-grained nonglutinous rice according to it and water
Measure ratio 1：1.6~2.0 soak 1.0~1.5h in water, and then washing removes impurity, then wet pulverizing obtains a kind of mixing long-grained nonglutinous rice
Slurry；
B, allocate
It is by weight 30~35%, then add grape to be adjusted the mixing long-grained nonglutinous rice slurry that step A is obtained to solid concentration with water
Syrup, make mixing long-grained nonglutinous rice starch in concentration of glucose reach by weight 1.0~1.5%；
C, ferment
First, the lactic acid of its solid content weight 0.05~0.07% is added in the long-grained nonglutinous rice of mixing containing the glucose slurry obtained toward step B
Bacterium, it is well mixed, 8~10h of heat-preservation fermentation at 42~44 DEG C of temperature；Then, its solid content weight 0.03~0.05% is added
Saccharomycete, be well mixed, then 6~8h of heat-preservation fermentation at 30~35 DEG C of temperature；The mixing long-grained nonglutinous rice slurry then press filtration of fermentation
Dehydration, water content is obtained as by weight less than 40% filter cake；
D, drying and screening
The filter cake that step C is obtained is dried, then by 80 mesh sieves, on-the-sieve material continues to be crushed to by 80 mesh sieves, obtains
Long rice flour is mixed to fermentation；
E, premix
The fermentation mixing long rice flour that step D is obtained mixes with nutrient or functional materials, obtains described being used for fermentation rice-flour noodles
Premixed powder.
2. production method according to claim 1, it is characterised in that in step, the weight ratio of early rice and late long-grained nonglutinous rice
It is 3.5~4.0：1.
3. production method according to claim 1, it is characterised in that in step, washing removes the mixing long-grained nonglutinous rice of impurity
It is crushed to 80~100 mesh.
4. production method according to claim 1, it is characterised in that in stepb, the glucose in mixing long-grained nonglutinous rice slurry is dense
Degree is by weight 1.2~1.4%.
5. production method according to claim 1, it is characterised in that in step C, described lactic acid bacteria is cheese breast bar
Bacterium, Lactobacillus plantarum, Lactobacillus casei or Lactobacillus brevis.
6. production method according to claim 1, it is characterised in that in step C, described saccharomycete is Saccharomyces cerevisiae.
7. production method according to claim 1, it is characterised in that in step D, the filter cake just crushed temperature 70~
1~2min is dried under conditions of 75 DEG C.
8. production method according to claim 1, it is characterised in that in step E, the water content of dry cake is with weight
Below gauge 13.5%.
9. production method according to claim 1, it is characterised in that in step E, described nutrient is vitamin, micro-
Measure nutrient, fat or mineral matter.
10. production method according to claim 1, it is characterised in that in step E, described functional materials are albumen
Powder, dietary fiber, fruit vegetable powder or five cereals powder.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN110074325A (en) * | 2019-03-29 | 2019-08-02 | 中国农业科学院农产品加工研究所 | The method that pure culture fermentation combines semidry method milling to prepare rice flour |
| CN112674267A (en) * | 2020-12-07 | 2021-04-20 | 无锡新禾创工食品科技有限公司 | Preparation method of freshly squeezed rice noodles |
| CN112704182A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of fermented and fresh-keeping half-dry rice noodles |
| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
| CN115245192A (en) * | 2021-03-05 | 2022-10-28 | 长沙理工大学 | Preparation method of fermented rice dumpling wrappers |
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2017
- 2017-08-09 CN CN201710675754.0A patent/CN107334055A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013353A (en) * | 2017-12-29 | 2018-05-11 | 无锡群硕谷唐生物科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN108013353B (en) * | 2017-12-29 | 2021-09-17 | 无锡新禾创工食品科技有限公司 | Production method of fresh wet Guilin rice noodles |
| CN110074325A (en) * | 2019-03-29 | 2019-08-02 | 中国农业科学院农产品加工研究所 | The method that pure culture fermentation combines semidry method milling to prepare rice flour |
| CN110074325B (en) * | 2019-03-29 | 2022-02-11 | 中国农业科学院农产品加工研究所 | Method for preparing rice flour by combining pure strain fermentation with semidry milling |
| CN112674267A (en) * | 2020-12-07 | 2021-04-20 | 无锡新禾创工食品科技有限公司 | Preparation method of freshly squeezed rice noodles |
| CN112704182A (en) * | 2020-12-07 | 2021-04-27 | 无锡新禾创工食品科技有限公司 | Preparation method of fermented and fresh-keeping half-dry rice noodles |
| CN115245192A (en) * | 2021-03-05 | 2022-10-28 | 长沙理工大学 | Preparation method of fermented rice dumpling wrappers |
| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
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Effective date of registration: 20181120 Address after: 214122 99 Jinxi Road, Binhu District, Wuxi, Jiangsu Applicant after: Wuxi Xinhe Chuang Gong Food Technology Co., Ltd. Address before: 214122 99 Jinxi Road, Binhu District, Wuxi, Jiangsu Applicant before: Wuxi Qunshuo Gutang Biotechnology Co., Ltd. |
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