CN107484943B - Energy-saving preparation method of rice flour with low damaged starch content - Google Patents
Energy-saving preparation method of rice flour with low damaged starch content Download PDFInfo
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- CN107484943B CN107484943B CN201710623495.7A CN201710623495A CN107484943B CN 107484943 B CN107484943 B CN 107484943B CN 201710623495 A CN201710623495 A CN 201710623495A CN 107484943 B CN107484943 B CN 107484943B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 208
- 235000009566 rice Nutrition 0.000 title claims abstract description 208
- 235000013312 flour Nutrition 0.000 title claims abstract description 69
- 229920002472 Starch Polymers 0.000 title claims abstract description 44
- 235000019698 starch Nutrition 0.000 title claims abstract description 44
- 239000008107 starch Substances 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 207
- 238000001035 drying Methods 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 39
- 238000011282 treatment Methods 0.000 claims description 14
- 238000005507 spraying Methods 0.000 claims description 13
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 238000009736 wetting Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005265 energy consumption Methods 0.000 abstract description 13
- 238000007602 hot air drying Methods 0.000 abstract description 3
- 238000004134 energy conservation Methods 0.000 abstract 1
- 230000007613 environmental effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 37
- 235000013339 cereals Nutrition 0.000 description 24
- 238000003801 milling Methods 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000005496 tempering Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 238000001238 wet grinding Methods 0.000 description 3
- 240000002582 Oryza sativa Indica Group Species 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 210000001624 hip Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000010902 jet-milling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
- B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
- B02B3/14—Producing flour or meal directly
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C19/00—Other disintegrating devices or methods
- B02C19/06—Jet mills
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/10—Temperature; Pressure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/06—Controlling, e.g. regulating, parameters of gas supply
- F26B21/12—Velocity of flow; Quantity of flow, e.g. by varying fan speed, by modifying cross flow area
-
- 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
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B2200/00—Drying processes and machines for solid materials characterised by the specific requirements of the drying good
- F26B2200/06—Grains, e.g. cereals, wheat, rice, corn
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/14—Measures for saving energy, e.g. in green houses
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses an energy-saving preparation method of rice flour with low damaged starch content, which comprises the steps of quickly drying harvested rice to enable the water content of the rice to be lower than 14%, then carrying out air cooling and quick cooling, then shelling and crushing to obtain the rice flour with low damaged starch content, wherein hot air drying is adopted for quick drying, the temperature is 45-55 ℃, and the drying speed is controlled to lose more than 2% of water per 1 hour. The rice flour produced by the invention has low content of damaged starch, low energy consumption in the production process and the advantages of energy conservation and environmental protection.
Description
Technical Field
The invention relates to the technical field of rice flour production processes. More particularly, the invention relates to an energy-saving preparation method of rice flour with low damaged starch content.
Background
In the traditional rice flour making process, the early long-shaped rice raw material is soaked and then is ground into rice milk by a wet method. The purpose of this treatment is to allow sufficient moisture to enter the rice grains, reduce the hardness of the rice grains and thereby reduce the energy and heat input during the milling process, and maintain the integrity of the starch granules. Because used a large amount of moisture in soaking and can produce a large amount of waste water, still need the desorption moisture after smashing simultaneously and smash again after the dehydration for the water mill powder process energy consumption is high, production efficiency is low. In addition, the breeding of spoilage microorganisms in the soaking process affects the taste quality of the product, and causes uneven product quality and potential food safety hazards. The rice flour prepared by directly milling the rice without soaking can solve the problems, but the integrity of rice starch particles is seriously damaged due to high damaged starch value of the rice flour processed by the conventional milling mode, and the rice flour cannot be processed into products such as fresh rice flour and the like.
There is a patent (CN 103025176a) that discloses a method for producing polished round-grained rice flour, in which air treatment is performed at 40 to 50 ℃ for 10 to 40 minutes, then heating treatment is performed by irradiating microwaves, so that a large amount of fine cracks are generated on the surface of rice, then moisture is attached to the surface of raw material rice by spraying or showering for 10 to 15 minutes, the overall moisture of the rice grains is adjusted to 20 to 30%, and the rice grains are pulverized by means of jet milling and then sieved, so that rice flour passing through a 200-mesh sieve with 75% by weight or more is obtained. According to the method, water can be saved, and the content of background microorganisms can be reduced. However, the manufacturing method has two problems, one is that the whiteness of the glutinous rice flour can be reduced by applying the pretreatment method of hot air drying for 10-40 minutes and microwave irradiation, so that the fresh rice flour product is yellowed and the sensory quality of the product is influenced; and secondly, the crushed rice flour is dried to have high moisture content, and the rice flour needs to be dried again to remove excessive moisture, so that the problem of energy consumption is still not solved.
There is a great demand in the market today for rice flour with low damaged starch content and intact starch granules. Therefore, the production process of the rice flour with low production energy consumption and low content of damaged starch has wide market prospect.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
Still another object of the present invention is to provide an energy-saving method for preparing rice flour with low damaged starch content, which improves the waist-breaking rate of rice grains by controlling the drying conditions for the harvested rice, reduces the hardness of the rice, and reduces the damaged starch content after pulverizing and grinding, and which is environmentally friendly, safe and energy-saving.
To achieve these and other advantages and in accordance with the purpose of the present invention, there is provided an energy saving method for preparing rice flour with low damaged starch content, comprising the steps of rapidly drying harvested rice to a moisture content of less than 14%, rapidly cooling the rice by air cooling, removing husk, and pulverizing the rice flour to obtain rice flour with low damaged starch content, wherein the rapid drying is performed by hot air drying at a temperature of 45 to 55 ℃ at a drying rate of more than 2% of the moisture lost per 1 hour.
Preferably, in the energy-saving preparation method of the rice flour with low damaged starch content, when the initial moisture content W of the harvested rice is more than or equal to 15% and less than 20%, the rice is dried for 1-3h at the temperature of 45 ℃, and the air volume of an air blower is 0.5-0.6m per 1000kg of rice3/s；
When the initial water content W of the harvested rice is more than or equal to 20% and less than 25%, the rice is dried for 2-5.5h under the quick drying condition at 50 ℃, and the air volume of an air blower is 0.7-0.8m per 1000kg of rice3/s；
When the initial water content W of the harvested rice is more than or equal to 25% and less than 30%, the rice is dried for 5-8h under the quick drying condition of 55 ℃, and the air volume of an air blower is 0.9-1.0m per 1000kg of rice3/s。
Preferably, the energy-saving preparation method of the rice flour with low damaged starch content further comprises the step of measuring the initial water content of the harvested rice.
Preferably, the energy-saving preparation method of the rice flour with low damaged starch content comprises the following air cooling conditions: the air quantity of the blower is 0.9-1.0m per 1000kg of rice3And/s, rapidly cooling the dried rice until the temperature of the rice is lower than 25 ℃.
Preferably, the energy-saving preparation method of the rice flour with low damaged starch content comprises the following steps of crushing the rice flour by using a jet mill with a cyclone separator, wherein the working conditions of the mill are as follows: air consumption of 40m3Min, air pressure 0.8Mpa, production capacity 500 kg/h.
Preferably, the energy-saving preparation method of the rice flour with low damaged starch content comprises the following steps of before quick drying, spraying, stirring and wetting the rice by adopting an acetic acid aqueous solution with the volume concentration of 0.5%, and specifically:
when W is more than or equal to 15% and less than 20%, spraying acetic acid water solution with the amount of 8% of the rice mass, uniformly mixing, and soaking for 20 min;
when W is more than or equal to 20% and less than 25%, spraying acetic acid water solution with the amount of 5% of the rice mass, wetting for 15min after uniformly mixing;
when W is more than or equal to 25% and less than 30%, the spraying amount of the acetic acid aqueous solution is 3% of the rice mass, and the mixture is soaked for 10min after being uniformly mixed.
Preferably, in the energy-saving preparation method of the rice flour with low damaged starch content, the rice is an early long-shaped rice variety.
The method at least comprises the following beneficial effects:
firstly, rice is quickly dried and then quickly cooled to cause uneven shrinkage and different stress and strain of each part of rice grains, so that a large number of cracks are generated on the surfaces of the rice grains, and the cracks continuously grow to generate a large number of popping waists, and the hardness of the rice grains can be greatly reduced due to the popping waists, so that rice flour with low damaged starch content is obtained, and excessive input of mechanical energy in the milling process is reduced;
secondly, part of water in the rice grains can be removed powerfully through quick drying treatment, the structure of the rice grains is damaged, and the damage of the grain damage mode has little influence on the starch grains;
thirdly, in the preparation process of the common rice, the drying and tempering drying process is adopted in the drying process of the paddy, and tempering means that the paddy enters a heat preservation section from a drying section in the drying process of the grain, and the tempering time is longer so that the drying energy consumption of the paddy is higher; the harvested paddy is quickly dried and then quickly cooled, and the air cooling replaces the tempering process, so that the energy consumption in the paddy drying process can be obviously reduced;
fourthly, the rice treated by the method can be directly crushed by a jet mill to achieve the effect of wet crushing, so that the water consumption of wet grinding is greatly reduced;
fifthly, the acetic acid aqueous solution is adopted for spraying, stirring and wetting treatment before drying, so that the water in the rice can be promoted to be diffused, the cracking rate is increased, and the content of damaged starch is reduced.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail with reference to specific examples, so that those skilled in the art can implement the invention with reference to the description.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
Example 1:
an energy-saving method for preparing rice flour with low damaged starch content includes such steps as quickly drying the harvested rice until its water content is lower than 14%, quickly cooling by air cooling, removing shell, and pulverizing, and drying with hot air at 45-55 deg.C at a speed of 2% or more per 1 hr.
The method comprises the following specific steps: measuring initial water content of harvested rice, and when initial water content W of harvested rice is more than or equal to 15% and less than 20%, drying at 45 deg.C for 1-3 hr under rapid drying condition with air blower air volume of 0.5-0.6m per 1000kg of rice3/s；
When the initial water content W of the harvested rice is more than or equal to 20% and less than 25%, the rice is dried for 2-5.5h under the quick drying condition at 50 ℃, and the air volume of an air blower is 0.7-0.8m per 1000kg of rice3/s；
When the initial water content W of the harvested rice is more than or equal to 25% and less than 30%, the rice is dried for 5-8h under the quick drying condition of 55 ℃, and the air volume of an air blower is 0.9-1.0m per 1000kg of rice3/s。
Wherein, the air cooling conditions are as follows: the air quantity of the blower is 0.9-1.0m per 1000kg of rice3And/s, rapidly cooling the dried rice until the temperature of the rice is lower than 25 ℃.
The crushing specifically comprises the steps of crushing by adopting an airflow crusher with a cyclone separator, wherein the working conditions of the crusher are as follows: air consumption of 40m3Min, air pressure 0.8Mpa, production capacity 500 kg/h.
In this embodiment, in the energy-saving preparation method of rice flour with low damaged starch content, the rice is an early long-shaped rice variety. This is because the invention originally aims at preparing rice flour for producing fresh rice flour, which is generally prepared from early rice, but does not show that the rice flour with low damaged starch content prepared by the invention is only aimed at the early rice, so the preparation method of the invention adopting other rice varieties is also in the protection scope.
Example 2:
an energy-saving preparation method of rice flour with low damaged starch content comprises the following steps:
(1) firstly, measuring the water content of the paddy, and setting conditions according to the water content:
measuring the moisture content by using a rapid rice moisture analyzer to obtain the moisture content of 17%;
(2) conveying the paddy into a drying tower for drying, and controlling the moisture content to be below 14 percent:
because the water content of the paddy is 17 percent, the paddy is dried at the temperature of 45 ℃, and the air quantity of an air blower is 0.5m per 1000kg of the paddy3Drying for 2 hours;
(3) and (3) after the rice leaves the drying tower, the rice enters a cooling tower for air cooling:
at a rate of 1.0m per 1000kg of rice3And (2) rapidly cooling the paddy to 25 ℃ by the air quantity of the blower per second.
(4) And (3) husking the cooled rice and then crushing:
the treated paddy is processed by a hulling machine and a hulling machine to obtain rice, the rice is crushed and then crushed by a jet mill with a cyclone separator, and the rice flour is sieved by a 100-mesh sieve.
Example 3:
an energy-saving preparation method of rice flour with low damaged starch content comprises the following steps:
(1) firstly, measuring the water content of the paddy, and setting conditions according to the water content:
the moisture content was determined using a rapid moisture analyzer for rice, and found to be 23%.
(2) Conveying the paddy into a drying tower for drying, and controlling the moisture content to be below 14 percent:
because the water content of the paddy is 23 percent, the paddy is dried at 50 ℃ by a blowerThe air quantity is 0.8m per 1000kg of rice3And/s, drying for 4.5 h.
(3) And (3) after the rice leaves the drying tower, the rice enters a cooling tower for air cooling:
at a rate of 0.9m per 1000kg of rice3And the air quantity of the blower is/s, so that the paddy is rapidly cooled.
(4) And (3) husking the cooled rice and then crushing:
the treated paddy is processed by a hulling machine and a hulling machine to obtain rice, the rice is crushed and then crushed by a jet mill with a cyclone separator, and the rice flour is sieved by a 100-mesh sieve.
Example 4:
an energy-saving preparation method of rice flour with low damaged starch content comprises the following steps:
(1) firstly, measuring the water content of the paddy, and setting conditions according to the water content:
the moisture content was determined by a rapid moisture analyzer for rice, and was found to be 28%.
(2) Conveying the paddy into a drying tower for drying, and controlling the moisture content to be below 14 percent:
because the water content of the paddy is 28 percent, the paddy is dried at 55 ℃, and the air quantity of an air blower is 1.0m per 1000kg of the paddy3And/s, drying for 7 h.
(3) And (3) after the rice leaves the drying tower, the rice enters a cooling tower for air cooling:
at a rate of 0.9m per 1000kg of rice3And the air quantity of the blower is/s, so that the paddy is rapidly cooled.
(4) And (3) husking the cooled rice and then crushing:
the treated paddy is processed by a hulling machine and a hulling machine to obtain rice, the rice is crushed and then crushed by a jet mill with a cyclone separator, and the rice flour is sieved by a 100-mesh sieve.
Example 5:
on the basis of the embodiment 2, before the rapid drying, the rice is sprayed with an acetic acid aqueous solution with the volume concentration of 0.5 percent for wetting treatment, and because W is more than or equal to 15 percent and less than 20 percent, the spraying amount of the acetic acid aqueous solution is 8 percent of the mass of the rice, the rice is wetted uniformly for 20 min.
Example 6:
on the basis of the embodiment 3, before the rapid drying, the rice is sprayed with the acetic acid aqueous solution with the volume concentration of 0.5 percent for wetting treatment, when the W is more than or equal to 20 percent and less than 25 percent, the spraying amount of the acetic acid aqueous solution is 5 percent of the mass of the rice, and the rice is wetted uniformly and wetted for 15 min.
Example 7:
on the basis of the embodiment 4, before the rapid drying, the rice is sprayed with the acetic acid aqueous solution with the volume concentration of 0.5 percent for wetting treatment, when the W is more than or equal to 25 percent and less than 30 percent, the spraying amount of the acetic acid aqueous solution is 3 percent of the mass of the rice, and the rice is wetted uniformly and wetted for 10 min.
The inventors of the present invention prepared rice and rice flour using three types of early indica rice, i.e., rice 1 having an initial moisture content of 17% in examples 2 and 5, rice 2 having an initial moisture content of 23% in examples 3 and 6, and rice 3 having an initial moisture content of 28% in examples 4 and 7, and observed whole rice grains before pulverization using a stereoscopic microscope of nikon SMZ800N, and the appearance of the whole rice grains of examples 2 to 7 was clear and cracks of the rice grains were observed, while no obvious cracks were observed in rice grains obtained by dehulling commercially available early indica rice after conventional drying. The inventors have measured the hardness of rice grains prepared by different methods by using a TPA texture analyzer, the results are shown in Table 1, the damaged starch content of rice grains obtained by different embodiments, rice grains prepared by a conventional dry method and rice grains prepared by a conventional wet method are measured, the energy consumption cost is counted, and the results are shown in tables 2-1, 2-2 and 2-3, wherein the rice grains prepared by the conventional dry method are obtained by husking rice grains prepared by conventional drying and then crushing the rice grains by a gas flow crusher; the traditional wet method is to soak rice prepared by conventional drying of paddy overnight and then carry out wet grinding to prepare the rice.
TABLE 1 hardness of rice obtained by subjecting rice having different water contents to different treatments
Note: each set of data is the average of 5 samples; wherein the conventional dry method is a process of husking rice after conventional drying to obtain rice.
TABLE 2-1 damaged starch content and energy costs in Rice flour of Rice 1 obtained by different methods
| Treatment method | Rice flour by conventional dry method | Rice flour by traditional wet method | Example 2 | Example 5 |
| Content of damaged starch% | 11.92 | 4.36 | 4.58 | 4.23 |
| Energy consumption cost-Yuan/ton | 224 | 383 | 170 | 166 |
Note: data for each set is an average of 5 samples.
TABLE 2-2 damaged starch content and energy costs in Rice flour of Rice 2 obtained by different methods
| Treatment method | Rice flour by conventional dry method | Rice flour by traditional wet method | Example 3 | Example 6 |
| Content of damaged starch% | 11.87 | 4.27 | 4.33 | 4.12 |
| Energy consumption cost-Yuan/ton | 224 | 383 | 164 | 155 |
Note: data for each set is an average of 5 samples.
TABLE 2-3 damaged starch content and energy costs in Rice flour of Rice 3 obtained by different methods
| Treatment method | Rice flour by conventional dry method | Rice flour by traditional wet method | Example 4 | Example 7 |
| Content of damaged starch% | 11.56 | 4.22 | 4.12 | 4.09 |
| Energy consumption cost-Yuan/ton | 221 | 383 | 157 | 152 |
Note: data for each set is an average of 5 samples.
As can be seen from Table 1, the hardness of rice prepared by the conventional dry method was much lower than that of rice prepared by examples 2 to 7 of the present invention, and the hardness was somewhat lowered by wetting the rice of examples 5 to 7 with an aqueous acetic acid solution before drying, based on examples 2 to 4.
As can be seen from tables 2-1, 2-2, and 2-3, the damaged starch content of the rice flour prepared by the conventional dry method is significantly reduced and the energy consumption cost is low in the preparation method of the embodiment 2-4 of the present invention, while the damaged starch content of the rice flour prepared by the embodiment 2-4 is close to that of the rice flour prepared by the conventional wet method and is lower than 5%, the produced rice flour meets the requirements of raw material characteristics of fresh rice flour production, but the energy consumption cost is far lower than that of the rice flour production process by the conventional wet method. In the preparation method of the embodiment 5-7, based on the embodiment 2-4, the rice is subjected to the mixing wetting and infiltrating treatment by the acetic acid aqueous solution before being dried, so that the obtained rice flour has lower damage content, and the energy consumption cost is reduced to a certain extent.
In addition, the inventor counts that compared with the rice flour prepared by the traditional wet method, the rice flour prepared by the examples 2-7 saves water by 3.8 tons per ton. Therefore, the method can produce high-quality rice flour produced by traditional wet grinding in a dry grinding mode, is even better, and saves energy and water.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (4)
1. An energy-saving preparation method of rice flour with low damaged starch content is characterized in that harvested rice is quickly dried to enable the water content of the rice to be lower than 14%, then the rice is quickly cooled by air cooling and then hulled, crushed and sieved by a 100-mesh sieve to obtain the rice flour with low damaged starch content, the rice flour is quickly dried by hot air, the temperature is 45-55 ℃, and the drying speed is controlled to lose more than 2% of water per 1 hour;
when the initial water content W of the harvested rice is more than or equal to 15% and less than 20%, the rice is dried for 1-3h under the quick drying condition of 45 ℃, and the air volume of an air blower is 0.5-0.6m per 1000kg of rice3/s；
When the initial water content W of the harvested rice is more than or equal to 20 percent and less than 25 percentThe quick drying condition is drying at 50 deg.C for 2-5.5h, and the air flow of blower is 0.7-0.8m per 1000kg of rice3/s；
When the initial water content W of the harvested rice is more than or equal to 25% and less than 30%, the rice is dried for 5-8h under the quick drying condition of 55 ℃, and the air volume of an air blower is 0.9-1.0m per 1000kg of rice3/s；
The air cooling conditions are as follows: the air quantity of the blower is 0.9-1.0m per 1000kg of rice3The dried rice is rapidly cooled until the temperature of the rice is lower than 25 ℃;
the crushing is carried out by adopting an airflow crusher with a cyclone separator, and the working conditions of the crusher are as follows: air consumption of 40m3Min, air pressure 0.8Mpa, production capacity 500 kg/h.
2. The energy efficient method of making low breakage starch-containing rice flour of claim 1, further comprising measuring the initial moisture content of the harvested rice.
3. The energy-saving preparation method of rice flour with low damaged starch content as claimed in claim 2, wherein before the rapid drying, the rice is subjected to a spraying, wetting and wetting treatment by using an acetic acid aqueous solution with a volume concentration of 0.5%, specifically:
when W is more than or equal to 15% and less than 20%, spraying acetic acid water solution with the amount of 8% of the rice mass, uniformly mixing, and soaking for 20 min;
when W is more than or equal to 20% and less than 25%, spraying acetic acid water solution with the amount of 5% of the rice mass, wetting for 15min after uniformly mixing;
when W is more than or equal to 25% and less than 30%, the spraying amount of the acetic acid aqueous solution is 3% of the rice mass, and the mixture is soaked for 10min after being uniformly mixed.
4. The energy efficient method of making low destructured starch content rice flour as claimed in claim 1, wherein said rice is early indica variety.
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