CN107348343A - A kind of ourishing rice flour and preparation method thereof - Google Patents
A kind of ourishing rice flour and preparation method thereof Download PDFInfo
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- CN107348343A CN107348343A CN201710809149.8A CN201710809149A CN107348343A CN 107348343 A CN107348343 A CN 107348343A CN 201710809149 A CN201710809149 A CN 201710809149A CN 107348343 A CN107348343 A CN 107348343A
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- rice
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- powder
- early
- oatmeal
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- 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
Abstract
The invention discloses a kind of characteristic ground rice, it is made of the raw material of following parts by weight：Early bright 70 99 parts of rice, 1 30 parts of buckwheat powder, 1 part of oatmeal.A kind of method for preparing the ground rice provided by the invention, comprises the following steps：A. it is raw material puffed, take 1 34 parts of millings of early rice to be mixed with 1 30 parts of buckwheat powder, 1 part of oatmeal, then extrusion obtains mixture puffing powder, then toasts, attrition grinding, and it is standby to cross 80 eye mesh screens；B. it is with slurry；C. ferment, gained swelling powder slurries are stored at room temperature 12 hours and fermented；D. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks 48 hours；E. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, and it is 25 28 to make slurry Baume degrees；F. stand slurry steaming；G. pre- dry ageing；H. chopping is molded；I. toast.
Description
Technical field
The present invention relates to a kind of ourishing rice flour, further relates to a kind of preparation method of the ground rice.
Background technology
Ground rice is a kind of food that southerner generally likes, is commonly used for breakfast, convenient and time-saving, therefore market demand is very
Greatly.But the ground rice on existing market is all to be prepared using rice as raw material using conventional method, prepared ground rice is easy
Easy broken strip when broken, edible, and mouthfeel, nutrition do not adapt to market needs.In order to solve the problems, such as frangible, coarse mouthfeel, have
Some additives can be added when preparing ground rice a bit, some can even add alum, and these additives can produce not to body
Good influence.Moreover, ground rice is made of using rice as raw material, mainly starch, long-term consumption, some can be also produced to body because of food
With starch, excessively caused disease is such as fat, diabetes.
With the continuous improvement of the living standard of people, people not only require in good taste, and start pursuit and eat healthy,
Healthy consumption is turning into the main flow of people's consumption.Therefore, it is necessary in good taste, nutrient health ground rice be developed, to meet to consume
The demand of person.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of ourishing rice flour in good taste, nutrient health, also provides a kind of
The preparation method of the ground rice.
In order to solve the above-mentioned technical problem, ourishing rice flour of the invention is made of the raw material of following parts by weight：Early bright rice 70-
99 parts, buckwheat powder 1-30 parts, 1 part of oatmeal.
Preferably, the ground rice of the present invention is made of the raw material of following parts by weight：Early bright rice 80-99 parts, buckwheat powder 1-20
Part, 1 part of oatmeal.Further preferably, early bright rice 90-99 parts, buckwheat powder 1-10 parts, 1 part of oatmeal；It is further preferably early bright rice 99
Part, 1 part of buckwheat powder, 1 part of oatmeal.
A kind of method for preparing the ground rice provided by the invention, comprises the following steps：
A. it is raw material puffed, take early rice 1-34 parts milling to be mixed with buckwheat powder 1-30 parts, 1 part of oatmeal, then extrusion obtains
Mixture puffing powder is obtained, then is toasted, attrition grinding, it is standby to cross 80 eye mesh screens；
B. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
C. ferment, gained swelling powder slurries are stored at room temperature into 1-2 hours ferments；
D. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
E. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
Slurry Baume degrees is 25-28；
F. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 95-100 DEG C, 100-120 seconds time, forms bean sheet jelly；
G. pre- dry ageing, 50-65 DEG C of temperature predrying to gained bean sheet jelly reduce moisture, and folding forming is sent into burn-in chamber aging 1-
2 hours；
H. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
I. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, and 40-65 DEG C of temperature, moisture is reached 11-13%, income
Corbicula rest chamber temperature drop temperature, then can be packed.
Preferably, a steps, are 17-18% by mixture puffing powder regulation moisture, carry out extrusion, swelling temperature
For 70-140 DEG C, then it is transported to baking box baking, 100 DEG C of baking temperature, minute time 3-5.
Preferably, a steps, early rice is 1-24 parts, and buckwheat powder is 1-20 parts, 1 part of oatmeal.It is further excellent
Choosing, early rice are 1-20 parts, and buckwheat powder is 1-10 parts, 1 part of oatmeal.It is further preferred that early rice is 10 parts, buckwheat powder is 1 part, swallow
1 part of flour.
Preferably, the step c, gained swelling powder slurries are stored at room temperature 3 hours and fermented.
Ground rice provided by the invention, raw material are made up of buckwheat powder, early rice and oatmeal.Bitter buckwheat possesses regulation blood glucose, blood
Fat etc. acts on, and is the ultimate food of three high personages.Early bright rice and buckwheat powder are processed into ground rice in the ratio, change tradition
The material composition of ground rice, can solve the problems, such as because food starch excessively produces disease, and also a kind of distinctive wind of bitter buckwheat
Taste, strengthen mouthfeel.In order to neutralize the bitter taste of bitter buckwheat, fried rice noodles of the invention also add oatmeal, add after oatmeal not only
Mouthfeel is further improved, is had additional nutrients and buckwheat powder, early rice is easy to expanded fermentation.By repetition test, early bright rice
70-99 parts, buckwheat powder 1-30 parts, 1 part of oatmeal, it is the suitable proportion that preferable mouthfeel takes into account nutrition；Best ratio
Scope is early bright 99 parts of rice, 1 part of buckwheat powder, 1 part of oatmeal.
In order to prepare the ourishing rice flour of the present invention, goal of the invention is realized, method of the invention is first to buckwheat powder, part morning
Long rice flour and oatmeal carry out extrusion processing, ferment again and early rice is sufficiently soaked, and utilize rice in steep
Time lengthening, which is then fermented, produces lactic acid bacteria, changes rice property, makes ground rice delicate mouthfeel, smooth, flexible, finished product is non-friable
Split.Through repetition test, early rice 1-34 parts are milled mix with buckwheat powder 1-30 parts, 1 part of oatmeal then extrusion into mixing
Conjunction swelling powder, then subsequent treatment, effect are preferable；Early rice is 10 parts, buckwheat powder is 1 part, 1 part of oatmeal when, effect is best；And
Secondary pulping is carried out again after gained swelling powder slurries are stored at room temperature into 1-2 hour fermentation process, to improving the fine and smooth and tough of ground rice
Property has an unexpected effect.Experiment also found that swelling powder slurries are stored at room temperature 1-2 hours fermentation process to adjusting ground rice mouth
Sense, reduction bitter taste have special result：It is too heavy without fermentation process, bitter taste；Fermentation less than 1 hour, bitter taste reduce unobvious；
Ferment 1 hour, bitter taste significantly reduces；Ferment 1.5 hours, bitter taste continues to reduce；Ferment 2 hours, bitter taste is reduced to more
The happy degree received of number people's energy, and chewy in taste, are optimum efficiencies；After fermentation 2 hours, bitter taste change is little（No longer
Significantly reduce）.Illustrate after adding oatmeal buckwheat powder, early rice can be made to be easy to expanded fermentation, reduce fermentation time（Do not make
2-3 hours are needed with fermentation time during oatmeal）.So step a, b, c, d, e of the present invention and its order are to realize mesh of the present invention
Key, especially step c and its order and the rice in steep time.
The ground rice of the inventive method production, it is not necessary to any additive is added, and also chewiness is good, and mouthfeel is good, and color and luster is pleasant,
Nutrient health.
Embodiment
The present invention is described in detail below：
Embodiment one
The ground rice of the present invention, is made of the raw material of following parts by weight：Early bright 99 parts of rice, 1 part of buckwheat powder, 0.5 part of oatmeal.
Preparation method step：
A. it is raw material puffed, take 10 parts of millings of early rice to be mixed with 1 part of buckwheat powder, 1 part of oatmeal, mixture puffing powder is adjusted into water
It is divided into 17%, carries out extrusion, swelling temperature is 70 DEG C, then is transported to baking box baking, and 100 DEG C of baking temperature, time 3 divide
Clock, it is standby to cross 80 eye mesh screens；
B. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
C. ferment, gained swelling powder slurries are stored at room temperature 2 hours and fermented；
D. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
E. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
It is 25 to starch Baume degrees；
F. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 95 DEG C, 100 seconds time, forms bean sheet jelly；
G. pre- dry ageing, temperature 50 C predrying to gained bean sheet jelly, moisture is reduced, it is small that folding forming is sent into burn-in chamber aging 2
When；
H. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
I. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, 40 DEG C of temperature, moisture is reached 11%, income corbicula is quiet
Room temperature cooling is put, is then packed.
Embodiment two
The ground rice of the present invention, is made of the raw material of following parts by weight：Early bright 70 parts of rice, 30 parts of buckwheat powder, 1 part of oatmeal.
Preparation method step：
A. it is raw material puffed, take 30 parts of millings of early rice to be mixed with 30 parts of buckwheat powder, 1 part of oatmeal, mixture puffing powder is adjusted into water
It is divided into 18%, carries out extrusion, swelling temperature is 140 DEG C, then is transported to baking box baking, and 100 DEG C of baking temperature, time 5 divide
Clock, it is standby to cross 80 eye mesh screens；
B. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
C. ferment, gained swelling powder slurries are stored at room temperature 1 hour and fermented；
D. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
E. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
It is 28 to starch Baume degrees；
F. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 100 DEG C, 120 seconds time, forms bean sheet jelly；
G. pre- dry ageing, 65 DEG C of temperature predrying to gained bean sheet jelly, moisture is reduced, it is small that folding forming is sent into burn-in chamber aging 2
When；
H. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
I. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, 65 DEG C of temperature, moisture is reached 13%, income corbicula is quiet
Room temperature cooling is put, is then packed.
2 embodiments are enumerated above, other embodiment does not enumerate.In the preparation method that description of the invention provides
Condition and range in, powder material proportional numerical value scope listed by specification and must expanding treatment material rate number range in
The technical scheme of any value can realize the purpose of the present invention.
Claims (10)
1. a kind of ourishing rice flour, it is characterised in that be made of the raw material of following parts by weight：Early bright rice 70-99 parts, buckwheat powder 1-30
Part, 1 part of oatmeal.
2. ground rice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Early bright rice 80-99 parts, hardship
Buckwheat powder 1-20 parts, 1 part of oatmeal.
3. ourishing rice flour according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Early bright rice 90-99
Part, buckwheat powder 1-10 parts, 1 part of oatmeal.
4. ourishing rice flour according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Early bright 99 parts of rice,
1 part of buckwheat powder, 1 part of oatmeal.
A kind of 5. method for preparing ourishing rice flour described in claim 1, it is characterised in that comprise the following steps：
A. it is raw material puffed, take early rice 1-34 parts milling to be mixed with buckwheat powder 1-30 parts, 1 part of oatmeal, then extrusion obtains
Mixture puffing powder is obtained, then is toasted, attrition grinding, it is standby to cross 80 eye mesh screens；
B. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
C. ferment, gained swelling powder slurries are stored at room temperature into 1-2 hours ferments；
D. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
E. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
Slurry Baume degrees is 25-28；
F. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 95-100 DEG C, 100-120 seconds time, forms bean sheet jelly；
G. pre- dry ageing, 50-65 DEG C of temperature predrying to gained bean sheet jelly reduce moisture, and folding forming is sent into burn-in chamber aging 1-
2 hours；
H. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
I. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, and 40-65 DEG C of temperature, moisture is reached 11-13%, income
Corbicula rest chamber temperature drop temperature, then can be packed.
6. method according to claim 5, it is characterised in that：The a steps, it is 17- by mixture puffing powder regulation moisture
18%, extrusion is carried out, swelling temperature is 70-140 DEG C, then is transported to baking box baking, 100 DEG C of baking temperature, time 3-5
Minute.
7. method according to claim 5, it is characterised in that：The a steps, early rice are 1-24 parts, buckwheat powder 1-20
Part, 1 part of oatmeal.
8. method according to claim 5, it is characterised in that：The a steps, early rice are 1-20 parts, buckwheat powder 1-10
Part, 1 part of oatmeal.
9. method according to claim 5, it is characterised in that：The a steps, early rice are 10 parts, and buckwheat powder is 1 part, swallow
1 part of flour.
10. method according to claim 5, it is characterised in that：The step c, it is small that gained swelling powder slurries are stored at room temperature 2
When ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710809149.8A CN107348343B (en) | 2017-09-10 | 2017-09-10 | Nutritional rice flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710809149.8A CN107348343B (en) | 2017-09-10 | 2017-09-10 | Nutritional rice flour and preparation method thereof |
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| CN107348343B CN107348343B (en) | 2021-01-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522965A (en) * | 2018-03-14 | 2018-09-14 | 安徽金太阳食品有限公司 | A kind of hyperglycemia population edible nourishing rice flour |
| CN111000128A (en) * | 2019-12-11 | 2020-04-14 | 湖南裕湘食品有限公司 | Fermented brown rice powder and preparation method thereof |
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| CN103494059A (en) * | 2013-09-25 | 2014-01-08 | 南昌大学 | Method for enhancing taste of rice noodles by taking fresh rice as raw material |
| CN104336502A (en) * | 2013-08-05 | 2015-02-11 | 闽南师范大学 | Oat rice noodles and preparation method thereof |
| CN106261562A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Radix puerariae dry rice flour and production method thereof |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101214017A (en) * | 2007-12-29 | 2008-07-09 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
| CN103211171A (en) * | 2012-02-29 | 2013-07-24 | 日照市莒县金穗工贸有限公司 | Instant curing rice with enriched nutrient and preparation method thereof |
| CN103039853A (en) * | 2012-12-12 | 2013-04-17 | 蒋先富 | Formula of tartary buckwheat rice noodle and processing process |
| CN104336502A (en) * | 2013-08-05 | 2015-02-11 | 闽南师范大学 | Oat rice noodles and preparation method thereof |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
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| CN106261562A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Radix puerariae dry rice flour and production method thereof |
| CN107048157A (en) * | 2017-03-09 | 2017-08-18 | 桂林三养胶麦生态食疗产业有限责任公司 | A kind of wet oat ground rice of instant fresh and its preparation technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522965A (en) * | 2018-03-14 | 2018-09-14 | 安徽金太阳食品有限公司 | A kind of hyperglycemia population edible nourishing rice flour |
| CN111000128A (en) * | 2019-12-11 | 2020-04-14 | 湖南裕湘食品有限公司 | Fermented brown rice powder and preparation method thereof |
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| Publication number | Publication date |
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| CN107348343B (en) | 2021-01-12 |
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