CN107373329A - The production method of the elderly's nutritious instant dry rice flour - Google Patents
The production method of the elderly's nutritious instant dry rice flour Download PDFInfo
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- CN107373329A CN107373329A CN201710748297.3A CN201710748297A CN107373329A CN 107373329 A CN107373329 A CN 107373329A CN 201710748297 A CN201710748297 A CN 201710748297A CN 107373329 A CN107373329 A CN 107373329A
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
Abstract
The present invention relates to food processing technology field, more particularly to a kind of production method of the elderly's nutritious instant dry rice flour, this method is broken into powder including Semen sesami nigrum and red bean powder and selects rice immersion defibrination to add the steaming slurry drying standing cooling of konjaku dextrin to cut the steps such as powder packaging and storage.The production method of the elderly's nutritious instant dry rice flour of the present invention, this method technique is simple, the material that black sesame powder, konjaku powder and oatmeal etc. are rich in amino acid, dietary fiber and mineral matter is added during ground rice is produced, not only increase the nutritive value of ground rice, meet the nutritional need of the elderly, and and the obtained ground rice quality of production it is flexible, chewiness, high resilience, soup is not pasted in boiling, do fry it is not easily broken, it is nutritious, easy to digest and with the effect of relaxing bowel etc..
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of producer of the elderly's nutritious instant dry rice flour
Method.
Background technology
Ground rice, refer to using rice as raw material, strip, thread rice made products made of the process such as soaking, boiling, press strip, and
Be not understand on the meaning of a word using rice as raw material to grind manufactured granular material.Ground rice quality is flexible, fine and smooth, is equipped with and respectively plants vegetables
Code or soup stock carry out soup and boil or do stir-fry, smooth tasty, deep by consumers in general（Especially southern consumer）Like.People are in length
In the production practices of phase, abundant practical experience is have accumulated, has derived various different process, is manufactured that many local characteristics
Ground rice.Ground rice kind is numerous, by processing type, there is round powder（Squeeze ground rice）, flat powder（Cut powder）, by packaging point, there is row's ground rice, side
Block ground rice, ripple ground rice, dried thin rice stick；By moisture, there are wet rice flour noodles, dry rice flour etc..Their production technology is similar, is all
Then defibrination after rice in steep is put into pallet cook taking-up section（Wire squeeze）, you can spice is eaten, the rice that will can also be cooked
Powder makes dry rice flour after chopping cools down and dries, and image planes bar is equally packed.
As the improvement of people's living standards, the increasingly quickening with work rhythm, the diet structure of people is also huge in generation
Big conversion, the style of food constantly increase, and high-quality dry rice flour is pure white sparkling and crystal-clear, and tough, sliding, tender, thin, delicate fragrance and famous state
Inside and outside, because of its easy to use, delicious flavour, food method is various (can fry, soup, steaming, cold and dressed with sauce), and wins people for dry rice flour, bean vermicelli
Hobby.But traditional dry rice flour be by rice through select rice, immersion, crush, carry into powder ball, boiling, compacting wire squeeze, cooling,
Drying is made, and dry rice flour made of this method lacks rice fragrance, and toughness is also bad, boils easily paste soup, fries easily
It is disconnected.And also have many document reports in terms of the improvement production of dry rice flour, such as:In Application No. CN200910204729.X
State's patent discloses a kind of processing method of instant fresh-keeping and healthcare rice flour, this method include rice impurity elimination cleaning, immersion, defibrination,
Rice ＆ peanut milk passes through and is just steamed into bean sheet jelly, bean sheet jelly is squeezed into wire ground rice, again through steaming again, cutting off weigh packing, packaging, sterilizing, refrigerating work procedure,
Weighed in cut-out and be provided with Preservation Treatment process between packing process and packaging process；Above-mentioned cleaning, immersion, defibrination, just steam, squeeze
Pressure, the multiple water for steaming, cutting off, being used in Preservation Treatment process are using through activated water made of EM-X ceramics processing；Immersion, defibrination
With in Preservation Treatment process added with EM-X concentrates.And add rice weight 2%-5% chitin in defibrination process.Compared to biography
This production equipment of system method fully achieves automation and the pure natural no chemicals addition of safety and sanitation.Processed with the processing method
Quality of rice noodles is good, soak time is longer, product is with health role.And for example, the China of Application No. 201410326221.8
Patent discloses a kind of dry rice flour and preparation method thereof, including select rice, immersion, defibrination, press filtration, crushing, add auxiliary material, carry into powder
Group, compacting wire squeeze, aging, loose, baking operation, also contain defibrination, screening the pulp dehydration, press filtration, broken unlike the prior art
Quick short steps are rapid, and the invention, which is first dehydrated, adds auxiliary material, and the dry rice flour produced is compared with traditional dry rice flour, the pure white light of appearance, matter
Ground is flexible, and soup is not pasted in boiling, and dry stir-fry is not easily broken, is compared with fresh-cut lettuce, quality is fine and smooth, rice thick flavor, in good taste.With antibacterial machine
Can, and the time soaked used in rice is shorter than traditional approach, can also improve out ground rice rate.Above-mentioned document, which produces, to be done
Although ground rice, than the quality better of dry rice flour that traditional approach makes to obtain, its manufacture craft is complex, and in nutrition
It is all more single.
With the continuous improvement of the living standard of people, people not only require to have enough, eaten, and start pursuit and eat
Essence, health.So exquisite, healthy consumption is turning into the main flow of people's consumption.And modern ground rice, using mechanization system
Make, because the raw material of use is different, mouthfeel is different, for entirety, nutrition and healthcare function have it is to be developed, to meet different crowd
Or nutritional need human needs, such as the growth at age, the digestive system function of the elderly decline, therefore develop a kind of suitable
Close it is designed for old people, with nutritive value is high, easy to digest and ground rice with the effect such as relax bowel is to meet the elderly's
Nutritional need is critically important.
The content of the invention
The invention aims in view of the shortcomings of the prior art, and provide a kind of suitable old with healthcare function
The production method for the elderly's nutritious instant dry rice flour that year people eats, this method technique is simple, is added during ground rice is produced
Black sesame powder, konjaku powder and oatmeal etc. are rich in the material of dietary fiber, not only increase
Add the nutritive value of ground rice, meet the nutritional need of the elderly, and the ground rice quality that production obtains is flexible, chewiness,
Soup is not pasted in high resilience, boiling, do fry it is not easily broken, it is nutritious, easy to digest and with the effect of relaxing bowel etc..
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of production method of the elderly's nutritious instant dry rice flour, comprises the following steps：
（1）After Semen sesami nigrum and red bean powder are broken into powder respectively, obtain black sesame powder and red bean powder is standby；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, 5-7 hours are soaked under normal temperature, the rice after immersion is picked up and rinsed again with clear water
It is once stand-by；
（3）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Wheat flour, oatmeal, black sesame powder and red bean powder are well mixed, and then place into and secondary pulping is carried out in driven stone grinding machine,
Clinker is added in the process of stone mill defibrination, described clinker is cooked rice or the ground rice leftover pieces that are cut out after cooked,
The clinker of addition accounts for the 3-8% of input rice gross weight, and it is 45%-50% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water
Adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；
(5) slurry drying is steamed：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, the inlet temperature of drying oven is 190-210 DEG C, and outlet temperature is 95-105 DEG C, using the side of heated-air drying
Formula, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, it is small that cooling 6-8 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging or vacuum packaging, storage is to be shipped, that is, the elderly nutritious instant dry rice flour is made.
The production method of described the elderly's nutritious instant dry rice flour, step（3）The addition of middle wheat flour is that raw material is big
The 3%-5% of meter Gan Chong weight, the addition of oatmeal are the 1%-3% of Raw Materials Rice dry weight weight, and the addition of black sesame powder is
The 1%-2% of Raw Materials Rice dry weight weight, the addition of red bean powder are the 0.5%-1% of Raw Materials Rice dry weight weight.
The production method of described the elderly's nutritious instant dry rice flour, step（4）The addition of middle konjaku dextrin is raw material
The 5-8% of rice dry weight weight, the preparation method of described konjaku dextrin are：According to konjaku powder:Water is 1:65 ratio is by evil spirit
Taro fine powder is added gradually in 75-80 DEG C of water, is stirred when pouring into, until konjaku powder and water are fully melt into pasty state, after
Continuous stirring 25 minutes, you can obtain konjaku dextrin.
In the present invention, konjaku, for the general term of Araeceae konjaku platymiscium, Classification system：Amorphophallus
Rivieri, also known as：Amorphophalus rivieri taro, Thunder God rifle, Kun Betel, bewitching Yu, Amorphophalus rivieris, terrible taro.Konjaku contains a large amount of mannose acid anhydrides, vitamin, plant
Fibres and a certain amount of mucus albumen, there is peculiar health-care effect and medical effect, be described as " magic power food " by people.Evil spirit
Taro underground stem tuber is oblate, just like big size water chestnut, nutrition very abundant.Konjaku institute heat content is relatively low, carbohydrate, calcium,
Phosphorus, potassium, the Mineral element content such as selenium it is higher.The SKGM also wanted containing necessary for human, and there is low in calories, low fat
And the characteristics of high-cellulose.Konjaku cures mainly the diseases such as scrofula subcutaneous nodule, the damage stasis of blood swollen, constipation stomachache, abscess of throat, swelling and aching of gum.Separately
Outside, konjaku, which also has, replenishes the calcium, balances the effect such as salinity, clean stomach, whole intestines, toxin expelling.Konjaku can improve the immunity of body, contained
Mannose acid anhydride has interference effect to cancer cell metabolism, and contained good diet fiber can stimulate body, and it is thin to produce a kind of killing cancer
The material of born of the same parents.Drug sensitive test is sensitive to cardia cancer, colon cancer cell, can dissipate swollen removing toxic substances with resolving phlegm and softening hard masses, cure mainly lump, subcutaneous nodule,
The diseases such as scrofula, carcinoma can be prevented and treated；Fiber in konjaku can promote gastrointestinal peristalsis, relax bowel, and prevent constipation and reduce intestines pair
The absorption of fat, is advantageous to the treatment of enteric disorders, and can reduce the accumulation of internal cholesterol, to preventing and treating hypertension, coronal moving
Arteries and veins hardening is significant.Nicotinic acid, injection Vitamin B_6 contained by konjaku etc. can reduce the accumulation of internal cholesterol, and prevention of arterial is hard
Change and prevent and treat cardiovascular and cerebrovascular disease.
Rde bean, it is legume rde bean Vigna umbeuata Ohwi et Ohashi or red bean Vigna
Angutaris Ohwi et Ohashi dry mature seed.Rde bean is mild-natured, sweet, sour, can be inducing diuresis and reducing edema（Oedema, pin
Gas, jaundice, rush down dysentery, have blood in stool, carbuncle swells）, heat-clearing removing jaundice, removing toxic substances apocenosis.The successive dynasties clinical experience of medicine scholar also illustrates：Rde bean
With functions such as the heat toxin that disappears, inducing diuresis for removing edema, invigorating the spleen to arrest diarrhea, small distention and fullness in the abdomen, difficult urination, dysphoria and thirsty, all diseases of wine disease can be controlled.It is existing
Proved for medical research：Rde bean contains saponin material composition, has defaecation, diuresis and detumescence effect, can relieve the effect of alcohol, detoxify,
For kidney trouble and heart disease, there is certain curative effect.Rde bean is rich in folic acid, and puerpera, wet nurse eats rde bean the effect of lactagogue.
Rde bean also have the function that it is good relax bowel, lowering blood pressure and blood fat, regulation blood glucose, prevention calculus, body building and weight reducing, and
It is beneficial to heart disease and nephrosis, edematous patient.
Oatmeal, it is by oat (Classification system:Avena sativa L.) made of after beating powder, rich in solubility
Fiber.Contain abundant nutrient, such as vitamin, protein, trace element, cellulose in oat.Oat is warm-natured, it is sweet,
The effect of with invigorating the spleen, QI invigorating, qi-restoratives, hidroschesis, nourishing the stomach, ease constipation.Oat can not only be hardened with prevention of arterial, fatty liver, glycosuria
Disease, coronary heart disease, and have good auxiliary therapeutic action to constipation and oedema etc., the muscle power of people can be strengthened, promoted longevity.This
Outside, it can also improve blood circulation, alleviate the pressure that life and work is brought；The mineral matters such as the calcium that contains, phosphorus, iron, zinc also have
Pre- preventing bone rarefaction, promote the effect of wound healing, prevention anaemia, be superfine product of replenishing the calcium.Oat can be effectively reduced in human body
Cholesterol, it is often edible, you can certain prevention effect is played to chief threat-- cardiovascular and cerebrovascular diseases of the elderly；Swallow
Porridge plays the role of logical stool, and many elderlys stool are dry, easily causes cerebrovas-cularaccident, and oat can solve constipation this sorrow；Oat
In containing extremely abundant linoleic acid, also have auxiliary curative effect to fatty liver, diabetes, edema, constipation etc., to the elderly's reinforcement
Power, promote longevity and of great advantage.
Semen sesami nigrum be Pedaliaceae sesame black seeds, containing it is substantial amounts of fat and protein, also carbohydrate, vitamin A,
The nutritional ingredients such as vitamin E, lecithin, calcium, iron, chromium, a variety of essential amino acids contained, in vitamin E and vitamin
Under B1 effect participates in, the metabolic function of human body can be accelerated；The iron and vitamin E that Semen sesami nigrum contains are prevention anaemia, activation brain
Cell, the important component for eliminating blood vessel cholesterol；The fat that Semen sesami nigrum contains is mostly unrighted acid, there is what is promoted longevity
Effect.Chinese medicine theory thinks, Semen sesami nigrum has the function that filling liver kidney, moisturizing viscera, benefiting energy, long muscle, fills out brains, can use
Dizziness, poliosis, alopecia, soreness and weakness of waist and knees, limbs fatigue caused by liver kidney asthenia of essence and blood is treated, walk with difficulty, the five internal organs it is empty
Damage, skin be dry to be sent out withered, the illness such as dry constipation of intestines, even more celebrated in terms of blacking hair and nourishing face the effect of.Modern medicine study result
Confirm, all Patients with Cholelithiasis, the lecithin content in its bile is necessarily insufficient, and often eating Semen sesami nigrum can help people to prevent and control
Gall stone, while also brain tonic and intelligence development, the effect promoted longevity are treated, is strictly the conventional health-care good product of the elderly.
Beneficial effects of the present invention are：
1st, the production method processing step of the elderly's nutritious instant dry rice flour of the present invention is simple, and the process-cycle is short, products obtained therefrom food
With convenient, in good taste.
2nd, the present invention adds wheat flour in the production method of the elderly's nutritious instant dry rice flour, and there is wheat flour invigorating the spleen to support
The effects such as spleen, blood-supplementing blood-nourishing, coordinating intestines and stomach, enhancing memory, addition wheat flour can not only increase the rice of making in Rice ＆ peanut milk
The nutritional ingredient of powder and add wheat flour can make ground rice can more chewiness, high resilience, resistant to cook, resistance to bubble, not mixed soup, unbroken noodles.
3rd, konjaku contains abundant dietary fiber, and dietary fiber can strengthen intestines peristalsis in enteron aisle, promotes defecation, shortens
Residence time of the food in enteron aisle, prevention and reduction intestinal tract disease lesion incidence, long-term consumption konjaku powder product is not
It is only advantageous for overweight people.It is equally beneficial for constipation, high fat of blood and wants prevention stomach, the crowd of intestinal cancer.Konjaku has horizontal drop
Blood glucose, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is multi-functional.The present invention is making the process of ground rice
It is middle addition konjaku dextrin, can increase made from ground rice mouthfeel, elasticity and extensibility, the nutritive value of ground rice made from increase with
Health-care effect.
4th, the production method of the elderly's nutritious instant dry rice flour of the present invention, this method technique is simple, in production ground rice process
In add black sesame powder, konjaku powder and oatmeal etc. be rich in amino acid, dietary fiber and mineral matter material, not only increase
Added the nutritive value of ground rice, met the nutritional need of the elderly, and and the obtained ground rice quality of production it is flexible, chewiness,
Soup is not pasted in high resilience, boiling, do fry it is not easily broken, it is nutritious, easy to digest and with the effect of relaxing bowel etc..Present invention production
Obtained ground rice as food designed for old people, while nutrition is ensured can also effectively preventing constipation, and be advantageous to old
The digestion of year people, purification blood, clearing liver kidney-nourishing, the effect such as enhance metabolism.Ground rice produced by the present invention is adapted to the elderly
It is edible, the common angiocardiopathy of the elderly and senile dementia can be prevented, reduce the onset risk of some chronic diseases.
Applicant states first：We are the enterprises of a production and sales ground rice Related product, are in the past few years being studied always
Many products are made that with exploitation ground rice, while have developed for different crowd and different nutritional needs different types of
Ourishing rice flour, the product having at present have already passed through experiment and examined, and market has been put into some, and some will put goods on the market, on the same day
The Patents of application are all our own scientific achievements, such as《The production method of the ground rice containing nutritive calcium-zinc》With《Lysine
The production method of raw ourishing rice flour》、《The production method of selenium-rich nutritive dry rice flour》、《The making side of tea flavor nutritious lotus seed ground rice
Method》、《The production method of mixed grain-rice nutrient ground rice》And《The preparation method of purple perilla seed nutrition dry rice flour》Deng some technique has
Similarity, but be all different products and be all our series of products, the purpose applied for a patent is in order to which patent is fought
Slightly it is laid out, protects our series of products, is not configured to other purposes.
Embodiment
Embodiment 1
A kind of production method of the elderly's nutritious instant dry rice flour, comprises the following steps：
（1）After Semen sesami nigrum and red bean powder are broken into powder respectively, obtain black sesame powder and red bean powder is standby；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year makees raw material, and rice is eluriated, gone
The removal of impurity, then soak, soaked 5 hours under normal temperature, the rice after immersion is picked up and rinsed again once with clear water stand-by；
（3）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Wheat flour, oatmeal, black sesame powder and red bean powder are well mixed, and the addition of wheat flour is Raw Materials Rice dry weight weight
3%, the addition of oatmeal is the 3% of Raw Materials Rice dry weight weight, and the addition of black sesame powder is Raw Materials Rice dry weight weight
1%, the addition of red bean powder is the 1% of Raw Materials Rice dry weight weight；Then place into and secondary pulping carried out in driven stone grinding machine,
Clinker is added in the process of stone mill defibrination, described clinker is cooked rice, and the clinker of addition accounts for input rice gross weight
3%, it is 45% to size mixing and control slurry water content, and by adding Rice ＆ peanut milk to adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches 100 mesh
More than；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 5% of Raw Materials Rice dry weight weight, and the preparation method of wherein konjaku dextrin is：According to konjaku powder:Water is 1:65
Konjaku powder is added gradually in 75-80 DEG C of water by ratio, is stirred when pouring into, until konjaku powder is fully melt into water
Pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110 DEG C of steameds 3 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, the inlet temperature of drying oven is 190 DEG C, and outlet temperature is 95 DEG C, and by the way of heated-air drying, bean sheet jelly is dried,
Weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 6 hours are stood under normal temperature
Make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage is to be shipped, that is, the elderly nutritious instant dry rice flour is made.
Embodiment 2
A kind of production method of the elderly's nutritious instant dry rice flour, comprises the following steps：
（1）After Semen sesami nigrum and red bean powder are broken into powder respectively, obtain black sesame powder and red bean powder is standby；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year half makees raw material, and rice is eluriated,
The removal of impurity is gone, is then soaked, is soaked 6 hours under normal temperature, the rice after immersion is picked up and rinsed again with clear water and once treated
With；
（3）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Wheat flour, oatmeal, black sesame powder and red bean powder are well mixed, and the addition of wheat flour is Raw Materials Rice dry weight weight
5%, the addition of oatmeal is the 1% of Raw Materials Rice dry weight weight, and the addition of black sesame powder is Raw Materials Rice dry weight weight
2%, the addition of red bean powder is the 0.5% of Raw Materials Rice dry weight weight；Then place into and secondary grinding is carried out in driven stone grinding machine
Slurry, clinker is added in the process of stone mill defibrination, described clinker is the cooked ground rice leftover pieces cut out later, and the clinker of addition accounts for
The 6% of rice gross weight is put into, sizes mixing and control slurry water content as 48%, by adding water to adjust, the Rice ＆ peanut milk that is obtained after secondary pulping
Fineness reach more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 6% of Raw Materials Rice dry weight weight, and the preparation method of wherein konjaku dextrin is：According to konjaku powder:Water is 1:65
Konjaku powder is added gradually in 75-80 DEG C of water by ratio, is stirred when pouring into, until konjaku powder is fully melt into water
Pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 115 DEG C of steamed 2-3 minutes, then byssus is sent into by the bean sheet jelly that is cooked on byssus by conveyer belt
In drying oven, the inlet temperature of drying oven is 200 DEG C, and outlet temperature is 100 DEG C, and by the way of heated-air drying, bean sheet jelly is dried
Dry, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 7 hours are stood under normal temperature
Make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag vacuum packing, storage is to be shipped, that is, the elderly nutritious instant dry rice flour is made.
Embodiment 3
A kind of production method of the elderly's nutritious instant dry rice flour, comprises the following steps：
（1）After Semen sesami nigrum and red bean powder are broken into powder respectively, obtain black sesame powder and red bean powder is standby；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, soaked 7 hours under normal temperature, the rice after immersion picks up and rinses one again with clear water
It is secondary stand-by；
（3）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Wheat flour, oatmeal, black sesame powder and red bean powder are well mixed, and the addition of wheat flour is Raw Materials Rice dry weight weight
4%, the addition of oatmeal is the 2% of Raw Materials Rice dry weight weight, and the addition of black sesame powder is Raw Materials Rice dry weight weight
1.5%, the addition of red bean powder is the 0.8% of Raw Materials Rice dry weight weight；Then place into driven stone grinding machine carry out it is secondary
Defibrination, clinker is added in the process of stone mill defibrination, described clinker is cooked rice, and the clinker of addition accounts for input rice gross weight
The 8% of amount, it is 50% to size mixing and control slurry water content, and by adding water to adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches 100
It is more than mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 8% of Raw Materials Rice dry weight weight, and the preparation method of wherein konjaku dextrin is：According to konjaku powder:Water is 1:65
Konjaku powder is added gradually in 75-80 DEG C of water by ratio, is stirred when pouring into, until konjaku powder is fully melt into water
Pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 120 DEG C of steameds 2 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, the inlet temperature of drying oven is 210 DEG C, and outlet temperature is 105 DEG C, and by the way of heated-air drying, bean sheet jelly is dried,
Weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 8 hours are stood under normal temperature
Make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging or vacuum packaging, storage is to be shipped, that is, the elderly nutritious instant dry rice flour is made.
Embodiment 4
A kind of production method of the elderly's nutritious instant dry rice flour, comprises the following steps：
（1）After Semen sesami nigrum and red bean powder are broken into powder respectively, obtain black sesame powder and red bean powder is standby；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, soaked 6 hours under normal temperature, the rice after immersion picks up and rinses one again with clear water
It is secondary stand-by；
（3）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Wheat flour, oatmeal, black sesame powder and red bean powder are well mixed, and the addition of wheat flour is Raw Materials Rice dry weight weight
3%, the addition of oatmeal is the 3% of Raw Materials Rice dry weight weight, and the addition of black sesame powder is Raw Materials Rice dry weight weight
1%, the addition of red bean powder is the 0.5% of Raw Materials Rice dry weight weight；Then place into and secondary grinding is carried out in driven stone grinding machine
Slurry, clinker is added in the process of stone mill defibrination, described clinker is the cooked ground rice leftover pieces cut out later, and the clinker of addition accounts for
The 5% of rice gross weight is put into, it is 50% to size mixing and control slurry weight water content, by adding Rice ＆ peanut milk or adding water to adjust, secondary pulping
The fineness of the Rice ＆ peanut milk obtained afterwards reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 7% of Raw Materials Rice dry weight weight, and the preparation method of wherein konjaku dextrin is：According to konjaku powder:Water is 1:65
Konjaku powder is added gradually in 75-80 DEG C of water by ratio, is stirred when pouring into, until konjaku powder is fully melt into water
Pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, the inlet temperature of drying oven is 190-210 DEG C, and outlet temperature is 95-105 DEG C, using the side of heated-air drying
Formula, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 8 hours are stood under normal temperature
Make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag vacuum packing, storage is to be shipped, that is, the elderly nutritious instant dry rice flour is made.
Claims (4)
1. a kind of production method of the elderly's nutritious instant dry rice flour, it is characterised in that comprise the following steps：
（1）After Semen sesami nigrum and red bean powder are broken into powder respectively, obtain black sesame powder and red bean powder is standby；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, 5-7 hours are soaked under normal temperature, the rice after immersion is picked up and rinsed again with clear water
It is once stand-by；
（3）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Wheat flour, oatmeal, black sesame powder and red bean powder are well mixed, and then place into and secondary pulping is carried out in driven stone grinding machine,
Clinker is added in the process of stone mill defibrination, described clinker is cooked rice or the ground rice leftover pieces that are cut out after cooked,
The clinker of addition accounts for the 3-8% of input rice gross weight, and it is 45%-50% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water
Adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；
(5) slurry drying is steamed：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, it is small that cooling 6-8 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging or vacuum packaging, storage is to be shipped, that is, the elderly nutritious instant dry rice flour is made.
2. the production method of the elderly's nutritious instant dry rice flour according to claim 1, it is characterised in that step（3）In
The addition of wheat flour is the 3%-5% of Raw Materials Rice dry weight weight, and the addition of oatmeal is the 1%- of Raw Materials Rice dry weight weight
3%, the addition of black sesame powder is Raw Materials Rice dry weight weight, and 1%-2%, the addition of red bean powder is Raw Materials Rice dry weight
The 0.5%-1% of weight.
3. the production method of the elderly's nutritious instant dry rice flour according to claim 1, it is characterised in that step（4）In
The addition of konjaku dextrin is the 5-8% of Raw Materials Rice dry weight weight, and the preparation method of described konjaku dextrin is：According to konjaku
Fine powder:Water is 1:Konjaku powder is added gradually in 75-80 DEG C of water by 65 ratio, is stirred when pouring into, until konjaku essence
Powder is fully melt into pasty state with water, continues stirring 25 minutes, you can obtain konjaku dextrin.
4. the production method of the elderly's nutritious instant dry rice flour according to claim 1, it is characterised in that step（5）In
The inlet temperature of drying oven is 190-210 DEG C, and outlet temperature is 95-105 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690397A (en) * | 2020-12-22 | 2021-04-23 | 平南县韦氏米粉食品厂 | Black rice flour and preparation method thereof |
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| CN106261554A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Facilitate dry rice flour and production method thereof |
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| CN101669599A (en) * | 2009-09-27 | 2010-03-17 | 黑川恒夫 | Processing method of instant fresh-keeping and healthcare rice flour |
| CN104839555A (en) * | 2015-05-25 | 2015-08-19 | 安徽省怀远县华夏药械有限责任公司 | Instant rice noodles suitable for middle-aged and aged people and processing method of instant rice noodles |
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