CN107518268A - A kind of preparation method of mung bean nutrition dry rice flour - Google Patents
A kind of preparation method of mung bean nutrition dry rice flour Download PDFInfo
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- CN107518268A CN107518268A CN201710748292.0A CN201710748292A CN107518268A CN 107518268 A CN107518268 A CN 107518268A CN 201710748292 A CN201710748292 A CN 201710748292A CN 107518268 A CN107518268 A CN 107518268A
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- peppermint
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The present invention relates to food processing technology field, and in particular to a kind of preparation method of mung bean nutrition dry rice flour, this method include mung bean flour it is standby select rice rice washing Peppermint Water immersion defibrination add wheat flour steam slurry drying stand cooling cut the steps such as powder packaging and storage.The production method processing step of mung bean nutrition dry rice flour of the present invention is simple, process-cycle is short, the nutritional ingredient and flavor characteristics of rice can be effectively retained using the method production mung bean dry rice flour of the present invention, nutritive value is high, it is tasty and refreshing to produce the obtained ground rice chewiness when cooked, does not stick to one's teeth, there is bite, it is in good taste, there is peppermint fragrant.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of mung bean nutrition dry rice flour.
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 first dehydration adds auxiliary material to the present invention, 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.
The content of the invention
The invention aims to overcome the deficiencies in the prior art, and provide a kind of system of mung bean nutrition dry rice flour
Make method, this method technique is simple, and the nutritive value that mung bean adds ground rice is added during ground rice is made, is produced
The mung bean dry rice flour arrived is in good taste, there is the fragrant of peppermint, and quality is flexible, and soup is not pasted in chewiness, high resilience, boiling, does and fries not
It is easily broken, it is nutritious.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of mung bean nutrition dry rice flour, comprises the following steps：
（1）Mung bean flour is standby：Mung bean is cleaned and dried, is ground into standby after powder；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Peppermint Water soaks：Meter Zhong Jia Peppermint Waters immersion after elutriation, soaks 4-6 hours, the rice after immersion drags under normal temperature
Rise and use Peppermint Water one more flushing stand-by；
（4）Defibrination：Add mung bean flour in rice after steeping to be well mixed, the addition of mung bean flour is Raw Materials Rice dry weight weight
7%-12%；It is then placed in beater be beaten for the first time and is slightly starched, obtained thick slurry is placed into driven stone grinding machine
Secondary pulping is carried out, adds clinker in the process of stone mill defibrination, described clinker is cooked rice or cut out after cooked
Ground rice leftover pieces, the clinker of addition accounts for the 3-8% of input rice gross weight, and it is 35%-38% to size mixing and control slurry water content, logical
Cross plus Peppermint Water is adjusted；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 3%-5% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：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%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, cooling 3-8 is stood under normal temperature
Hour makes the internal and external temperature of bean sheet jelly uniform；
（8）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%；
（9）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 it is to be shipped.
The preparation method of above-mentioned mung bean nutrition dry rice flour, the preparation method of described Peppermint Water are：According to dried peppermint:Water
For 1:80-90 part by weight is put into water after dried peppermint is cleaned, and heating is boiled 5-10 minutes, and standing is cooled to room temperature
Obtain.
In the present invention, peppermint, Classification system：Menthahaplocalyx, it is Labiatae mint, peppermint, which has, to be dredged
The effect of dissipate wind-heat, head clearing, relieving sore-throat, promoting eruption, soothing liver-qi stagnation.Modern medicine often use it for treat anemopyretic cold, headache,
Sore-throat, aphthae, rubella, measles, chest and abdomen are swollen vexed and Robust speaker feature etc..In addition, peppermint also has anti-inflammatory analgetic effect.Peppermint
With medical and edible dual-use function, main Leaf-feeding insects are stem and leaf, and can also squeeze the juice clothes.On edible, peppermint can not only be used for
Flavor enhancement, spices can be made again, can also match somebody with somebody wine, make tea.Mouth containing has the prescription of mentholated product, for gustatory nerve and olfactory nerves
There is excitement.It has big gun thermal sensation and stimulation to oral mucosa, and oral cavity can be promoted to salivate, improve a poor appetite, increase stomach and glue
The amount of blood supply of film, improve digestive function.It is beneficial to treat accumulation of food in the stomach and intes tine due to indigestion, releases gastral cavilty and rise stagnant sensation.Peppermint has extremely strong sterilization
Antibacterial action, its energy preventing viral flu, mouth disease are often drunk, makes breath freshening.Gargled with peppermint tea juice, mouth can be prevented
It is smelly.The effect in face, also shrinking pore is steamed with mint tea mist.Applied by the blade for steeping tea and refrigerant, energy is may feel that on eyes
Release eye fatigue.
Mung bean（Classification system：Vigna radiata (Linn.) Wilczek）, it is that traditional beans of our people eats
Thing.The mineral matters such as multivitamin, calcium, phosphorus, iron in mung bean are all more than polished rice, and therefore, it not only has good edible valency
Value, also with extraordinary medical value.The traditional Chinese medical science thinks that mung bean can solve hundred poison, can help the excretion of internal poisonous substance, promote body
Eubolism.Mung bean can relieving alcoholism, wild bacterium, arsenic poison, organophosphorus pesticide poison, lead poisoning, borax poison, raticide poison etc..Mung bean
Composition also containing hypotensive and reducing blood lipid.Feeding mung bean sprouts, it can treat due to a lack of yctalopia, shortage dimension caused by vitamin A
Give birth to tongue boil stomatitis and scrotitis caused by plain B2, be deficient in vitamin scurvy caused by C etc..The skin of beancurd that mung bean sprouts is taken off is entitled green
Beans clothing, there is clearing heat and detoxicating, removing nebula.
Beneficial effects of the present invention are：
1st, the production method processing step of mung bean nutrition dry rice flour of the present invention is simple, and the process-cycle is short, products obtained therefrom instant,
It is in good taste.
2nd, the present invention adds wheat flour during mung bean nutrition dry rice flour is produced, and there is wheat flour invigorating the spleen to support spleen, mend
The effects such as blood blood-nourishing, coordinating intestines and stomach, enhancing memory, the battalion that wheat flour can not only increase the ground rice of making is added in Rice ＆ peanut milk
Form point 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, rice in steep is added the aqueous of Peppermint Water regulation slurry by the present invention in Peppermint Water, and making ground rice process
Amount can make obtained ground rice have the salubrious sense of one peppermint, and mouthfeel is more preferably.
4th, mung bean has an antipyretic and antidote functions, and the present invention adds mung bean during ground rice is made, can increase made from
The nutritive value and health-care effect of ground rice.
5th, the nutritional ingredient and flavor characteristics of rice, battalion can be effectively retained using the method production mung bean dry rice flour of the present invention
Support that value is high, it is tasty and refreshing to produce the obtained ground rice chewiness when cooked, does not stick to one's teeth, there is bite, in good taste, there is the fragrant of peppermint,
The appetite of people can be increased.
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 elderly's nutritious instant dry rice flour》With《Rely
The production method of propylhomoserin student nutrition ground rice》、《The production method of selenium-rich nutritive dry rice flour》、《A kind of chestnut nutrition dry rice flour
Preparation method》、《The preparation method of tea flavor nutritious lotus seed ground rice》、《The production method of mixed grain-rice nutrient ground rice》And《It is purple
The preparation method of Perillaseed nutrition dry rice flour》Deng some technique has similarity, but is all different products and is all us
Series of products, the purpose applied for a patent be in order to patent strategy be laid out, protect our series of products, be not configured to others
Purpose.
Embodiment
Embodiment 1
A kind of preparation method of mung bean nutrition dry rice flour, comprises the following steps：
（1）Mung bean flour is standby：Mung bean is cleaned and dried, is ground into standby after powder；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year makees raw material, and meter Jin Hang is eluriated, removed
Impurity；
（3）Peppermint Water soaks：Meter Zhong Jia Peppermint Waters immersion after elutriation, soaks 4 hours, the rice after immersion picks up under normal temperature
It is and stand-by with Peppermint Water one more flushing；The preparation method of wherein Peppermint Water is：According to dried peppermint:Water is 1:80 part by weight will
Dried peppermint is put into water after cleaning, and heating is boiled 5 minutes, and it is i.e. available that standing is cooled to room temperature；
（4）Defibrination：Add mung bean flour in rice after steeping to be well mixed, the addition of mung bean flour is Raw Materials Rice dry weight weight
7%；It is then placed in beater be beaten for the first time and is slightly starched, obtained thick slurry, which is placed into driven stone grinding machine, is carried out
Secondary pulping, clinker is added in the process of stone mill defibrination, described clinker is cooked rice, and the clinker of addition accounts for input rice
The 3% of gross weight, it is 35% to size mixing and control slurry water content, by adding Peppermint Water to adjust；The Rice ＆ peanut milk obtained after secondary pulping it is thin
Degree reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 3% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：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 minutes, the bean sheet jelly cooked on byssus, then byssus is sent by conveyer belt
Enter in drying oven, the inlet temperature of drying oven is 190 DEG C, and outlet temperature is 95 DEG C；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%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 3 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）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%；
（9）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 it is to be shipped.
Embodiment 2
A kind of preparation method of mung bean nutrition dry rice flour, comprises the following steps：
（1）Mung bean flour is standby：Mung bean is cleaned and dried, is ground into standby after powder；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year half makees raw material, and meter Jin Hang is eluriated, gone
The removal of impurity；
（3）Peppermint Water soaks：Meter Zhong Jia Peppermint Waters immersion after elutriation, soaks 5 hours, the rice after immersion picks up under normal temperature
It is and stand-by with Peppermint Water one more flushing；The preparation method of wherein Peppermint Water is：According to dried peppermint:Water is 1:85 part by weight will
Dried peppermint is put into water after cleaning, and heating is boiled 8 minutes, and it is i.e. available that standing is cooled to room temperature；
（4）Defibrination：Add mung bean flour in rice after steeping to be well mixed, the addition of mung bean flour is Raw Materials Rice dry weight weight
9%；It is then placed in beater be beaten for the first time and is slightly starched, obtained thick slurry, which is placed into driven stone grinding machine, is carried out
Secondary pulping, clinker is added in the process of stone mill defibrination, described clinker is the cooked ground rice leftover pieces cut out later, addition
Clinker accounts for the 5% of input rice gross weight, and it is 37% to size mixing and control slurry water content, by adding Peppermint Water to adjust；After secondary pulping
The fineness of obtained Rice ＆ peanut milk reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 4% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：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 200 DEG C, and outlet temperature is 100 DEG C；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%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 6 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）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%；
（9）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 it is to be shipped.
Embodiment 3
A kind of preparation method of mung bean nutrition dry rice flour, comprises the following steps：
（1）Mung bean flour is standby：Mung bean is cleaned and dried, is ground into standby after powder；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Peppermint Water soaks：Meter Zhong Jia Peppermint Waters immersion after elutriation, soaks 6 hours, the rice after immersion picks up under normal temperature
It is and stand-by with Peppermint Water one more flushing；The preparation method of wherein Peppermint Water is：According to dried peppermint:Water is 1:90 part by weight will
Dried peppermint is put into water after cleaning, and heating is boiled 10 minutes, and it is i.e. available that standing is cooled to room temperature；
（4）Defibrination：Add mung bean flour in rice after steeping to be well mixed, the addition of mung bean flour is Raw Materials Rice dry weight weight
12%；It is then placed in beater be beaten for the first time and is slightly starched, obtained thick slurry, which is placed into driven stone grinding machine, is carried out
Secondary pulping, clinker is added in the process of stone mill defibrination, described clinker is cooked rice, and the clinker of addition accounts for input rice
The 8% of gross weight, it is 38% to size mixing and control slurry water content, by adding Peppermint Water to adjust；The Rice ＆ peanut milk obtained after secondary pulping it is thin
Degree reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 5% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：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；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%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 8 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）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%；
（9）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 it is to be shipped.
Embodiment 4
A kind of preparation method of mung bean nutrition dry rice flour, comprises the following steps：
（1）Mung bean flour is standby：Mung bean is cleaned and dried, is ground into standby after powder；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year half makees raw material, and meter Jin Hang is eluriated, gone
The removal of impurity；
（3）Peppermint Water soaks：Meter Zhong Jia Peppermint Waters immersion after elutriation, soaks 4.5 hours, the rice after immersion drags under normal temperature
Rise and use Peppermint Water one more flushing stand-by；The preparation method of wherein Peppermint Water is：According to dried peppermint:Water is 1:90 part by weight
It is put into after dried peppermint is cleaned in water, heating is boiled 7 minutes, and it is i.e. available that standing is cooled to room temperature；
（4）Defibrination：Add mung bean flour in rice after steeping to be well mixed, the addition of mung bean flour is Raw Materials Rice dry weight weight
10%；It is then placed in beater be beaten for the first time and is slightly starched, obtained thick slurry, which is placed into driven stone grinding machine, is carried out
Secondary pulping, clinker is added in the process of stone mill defibrination, described clinker is the cooked ground rice leftover pieces cut out later, addition
Clinker accounts for the 7% of input rice gross weight, and it is 36% to size mixing and control slurry weight water content, by adding Peppermint Water to adjust；Secondary grinding
The fineness of the Rice ＆ peanut milk obtained after slurry reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 3% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：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 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 200 DEG C, and outlet temperature is 95 DEG C；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%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 6 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）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%；
（9）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 it is to be shipped.
Claims (4)
1. a kind of preparation method of mung bean nutrition dry rice flour, it is characterised in that comprise the following steps：
（1）Mung bean flour is standby：Mung bean is cleaned and dried, is ground into standby after powder；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Peppermint Water soaks：Meter Zhong Jia Peppermint Waters immersion after elutriation, soaks 4-6 hours, the rice after immersion drags under normal temperature
Rise and use Peppermint Water one more flushing stand-by；
（4）Defibrination：Mung bean flour is added in rice after steeping to be well mixed, and is then placed in beater and be beaten for the first time
To thick slurry, obtained thick slurry, which places into, carries out secondary pulping in driven stone grinding machine, and clinker is added in the process of stone mill defibrination, described
Clinker be cooked rice or the ground rice leftover pieces that are cut out after cooked, the clinker of addition account for the 3- of input rice gross weight
8%, it is 35%-38% to size mixing and control slurry water content, by adding Peppermint Water to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches
To more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；
（6）Steam slurry drying：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%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, cooling 3-8 is stood under normal temperature
Hour makes the internal and external temperature of bean sheet jelly uniform；
（8）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%；
（9）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 it is to be shipped.
2. the preparation method of mung bean nutrition dry rice flour according to claim 1, it is characterised in that the system of described Peppermint Water
Preparation Method is：According to dried peppermint:Water is 1:80-90 part by weight is put into water after dried peppermint is cleaned, and 5-10 is boiled in heating
Minute, it is i.e. available that standing is cooled to room temperature.
3. the preparation method of mung bean nutrition dry rice flour according to claim 1, it is characterised in that step（4）Middle mung bean flour
Addition be Raw Materials Rice dry weight weight 7%-12%；Step（5）The addition of middle wheat flour is Raw Materials Rice dry weight weight
3%-5%.
4. the preparation method of mung bean nutrition dry rice flour according to claim 1, it is characterised in that step（6）Middle drying oven
Inlet temperature be 190-210 DEG C, outlet temperature be 95-105 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120150A (en) * | 2020-09-29 | 2020-12-25 | 祁东县归阳粮食购销有限责任公司 | Processing technology of mung bean rice noodles |
| CN114601150A (en) * | 2022-03-28 | 2022-06-10 | 桂林市农业科学研究中心 | Processing method of sweet potato vermicelli |
| CN115152933A (en) * | 2022-07-07 | 2022-10-11 | 杨荣彬 | Instant rice noodles and preparation method thereof |
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| CN1176067A (en) * | 1996-09-12 | 1998-03-18 | 浙江省诸暨市大地绿色食品有限公司 | Silvery instant rice vermicelli and its production process |
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| CN112120150A (en) * | 2020-09-29 | 2020-12-25 | 祁东县归阳粮食购销有限责任公司 | Processing technology of mung bean rice noodles |
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Application publication date: 20171229 |