CN107581485A - A kind of characteristic ground rice and preparation method thereof - Google Patents
A kind of characteristic ground rice and preparation method thereof Download PDFInfo
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- CN107581485A CN107581485A CN201710809157.2A CN201710809157A CN107581485A CN 107581485 A CN107581485 A CN 107581485A CN 201710809157 A CN201710809157 A CN 201710809157A CN 107581485 A CN107581485 A CN 107581485A
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Abstract
The invention discloses a kind of characteristic ground rice, it is made of the raw material of following parts by weight：Early bright 70 99 parts of rice, 1 30 parts of buckwheat powder, 0.5 1 parts of purple sweet potato powder.A kind of method for preparing the ground rice provided by the invention, comprises the following steps：A. frying buckwheat powder；B. it is raw material puffed, take 1 34 parts of millings of early rice to be mixed with 1 30 parts of buckwheat powder, 0.5 1 parts of purple sweet potato powder, then extrusion obtains mixture puffing powder, then toasts, attrition grinding, and it is standby to cross 80 eye mesh screens；C. it is with slurry；D. ferment, gained swelling powder slurries are stored at room temperature 23 hours and fermented；E. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks 48 hours；F. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, and it is 25 28 to make slurry Baume degrees；G. stand slurry steaming；H. pre- dry ageing；I. chopping is molded；J. toast.
Description
Technical field
The present invention relates to a kind of characteristic ground rice, further relates to a kind of preparation method of the ground rice.
Background technology
Ground rice is a kind of food that southerner generally likes, is commonly used for breakfast, convenient and time-saving, therefore market demand is very
Greatly.But the ground rice on existing market is all to be prepared using rice as raw material using conventional method, prepared fried rice noodles are easy
Easy broken strip when broken, edible, and mouthfeel, nutrition, color and luster are all very single.In order to solve the problems, such as frangible, coarse mouthfeel, some are being made
Some additives can be added during standby ground rice, some can even add alum, and these additives can produce harmful effect to body.
Moreover, ground rice is made of using rice as raw material, mainly starch, some can be also produced to body because of food starch at long-term consumption
Disease caused by excessive is such as fat, diabetes.
With the continuous improvement of the living standard of people, people not only require in good taste, and start pursuit and eat healthy,
Healthy consumption is turning into the main flow of people's consumption.Therefore, it is necessary in good taste, nutrient health ground rice be developed, to meet to consume
The demand of person.
The content of the invention
The technical problem to be solved in the present invention is to provide it is a kind of it is in good taste, color and luster is pleasant, the characteristic ground rice of nutrient health, also
A kind of preparation method of the ground rice is provided.
In order to solve the above-mentioned technical problem, characteristic ground rice of the invention is made of the raw material of following parts by weight：Early bright rice 70-
99 parts, buckwheat powder 1-30 parts, purple sweet potato powder 0.5-1 parts.
Preferably, the ground rice of the present invention is made of the raw material of following parts by weight：Early bright rice 80-99 parts, buckwheat powder 1-20
Part, purple sweet potato powder 0.5-0.8 parts.Further preferably, early bright rice 90-99 parts, buckwheat powder 1-10 parts, purple sweet potato powder 0.5-0.6 parts；It is excellent again
Elect early bright 99 parts of rice, 1 part of buckwheat powder, 0.5 part of purple sweet potato powder as.
A kind of method for preparing the ground rice provided by the invention, comprises the following steps：
A. buckwheat powder frying is handled；
B. it is raw material puffed, take early rice 1-34 parts milling to be mixed with buckwheat powder 1-30 parts, purple sweet potato powder 0.5-1 parts of frying, then
Extrusion obtains mixture puffing powder, then toasts, attrition grinding, and it is standby to cross 80 eye mesh screens；
C. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
D. ferment, gained swelling powder slurries are stored at room temperature into 2-3 hours ferments；
E. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
F. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
Slurry Baume degrees is 25-28；
G. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 95-100 DEG C, 100-120 seconds time, forms bean sheet jelly；
H. pre- dry ageing, 50-65 DEG C of temperature predrying to gained bean sheet jelly reduce moisture, and folding forming is sent into burn-in chamber aging 1-
2 hours；
I. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
J. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, and 40-65 DEG C of temperature, moisture is reached 11-13%, income
Corbicula rest chamber temperature drop temperature, then can be packed.
Preferably, the b step, is 17-18% by mixture puffing powder regulation moisture, carries out extrusion, swelling temperature
For 70-140 DEG C, then it is transported to baking box baking, 100 DEG C of baking temperature, minute time 3-5.
Preferably, the b step, early rice is 1-24 parts, and buckwheat powder is 1-20 parts, purple sweet potato powder 0.5-0.8 parts.Enter one
Step is preferred, and early rice is 1-20 parts, and buckwheat powder is 1-10 parts, purple sweet potato powder 0.5-0.6 parts.It is further preferred that early rice is 10 parts, bitter buckwheat
Powder is 1 part, 0.5 part of purple sweet potato powder.
Preferably, the Step d, gained swelling powder slurries are stored at room temperature 3 hours and fermented.
Ground rice provided by the invention, raw material are made up of buckwheat powder, early rice and purple sweet potato powder.Bitter buckwheat possesses regulation blood glucose, blood
Fat etc. acts on, and is the ultimate food of three high personages.Early bright rice and buckwheat powder are processed into fried rice noodles in the ratio, change tradition
The material composition of ground rice, can solve the problems, such as because food starch excessively produces disease, and also a kind of distinctive wind of bitter buckwheat
Taste, strengthen mouthfeel.In order to neutralize the bitter taste of bitter buckwheat, fried rice noodles of the invention also add purple sweet potato powder, add after purple sweet potato powder not only
Further improve mouthfeel and make fried rice noodles that slightly aubergine be presented, color and luster is pleasant, adds the desire to purchase and food of consumer
It is intended to.Early bright rice 70-99 parts, buckwheat powder 1-30 parts, purple sweet potato powder 0.5-1 parts, it is that preferable mouthfeel, color and luster are taken into account by repetition test
The suitable proportion of nutrition；Best proportion is early bright 99 parts of rice, 1 part of buckwheat powder, 0.5 part of purple sweet potato powder.
In order to prepare the characteristic ground rice of the present invention, goal of the invention is realized, method of the invention is first to buckwheat powder, part morning
Long rice flour and purple sweet potato powder carry out extrusion processing, ferment again and early rice is sufficiently soaked, and utilize rice in steep
Time lengthening, which is then fermented, produces lactic acid bacteria, changes rice property, makes ground rice delicate mouthfeel, smooth, flexible, finished product is non-friable
Split.Through repetition test, early rice 1-34 parts are milled then extrusion is mixed with buckwheat powder 1-30 parts, purple sweet potato powder 0.5-1 parts
It is preferable into mixture puffing powder, then subsequent treatment, effect；Early rice is 10 parts, buckwheat powder is 1 part, 0.5 part of purple sweet potato powder when, effect
It is best；And gained swelling powder slurries are stored at room temperature after 2-3 hour fermentation process and carry out secondary pulping again, to improving the thin of ground rice
Greasy and toughness has an unexpected effect；Frying processing is carried out to buckwheat powder, can largely reduce its bitter taste, and be beneficial to
Expanded fermentation process.Experiment also found that swelling powder slurries are stored at room temperature 2-3 hours fermentation process to adjustment ground rice mouthfeel, reduction
Bitter taste has special result：It is too heavy without fermentation process, bitter taste；Fermentation less than 2 hours, bitter taste reduce unobvious；Ferment 2 small
When, bitter taste significantly reduces；Ferment 2.5 hours, bitter taste continues to reduce；Ferment 3 hours, bitter taste is reduced to majority can be pleased
The degree received soon, and chewy in taste, it is optimum efficiency；After fermentation 3 hours, bitter taste change is little（No longer substantially subtract
It is few）.So step a, b, c, d, e, f, g of the present invention and its order be the key for realizing the object of the invention, especially step e and
Its order and rice in steep time.
The ground rice of the inventive method production, it is not necessary to any additive is added, and also chewiness is good, and mouthfeel is good, and color and luster is pleasant,
Nutrient health.
Embodiment
The present invention is described in detail below：
Embodiment one
The ground rice of the present invention, is made of the raw material of following parts by weight：Early bright 99 parts of rice, 1 part of buckwheat powder, 0.5 part of purple sweet potato powder.
Preparation method step：
A. buckwheat powder frying is handled；
B. it is raw material puffed, take 10 parts of millings of early rice to be mixed with 0.5 part of 1 part of buckwheat powder, the purple sweet potato powder through frying, by mixture puffing
Powder regulation moisture is 17%, carries out extrusion, and swelling temperature is 70 DEG C, then is transported to baking box baking, 100 DEG C of baking temperature,
3 minutes time, it is standby to cross 80 eye mesh screens；
C. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
D. ferment, gained swelling powder slurries are stored at room temperature 3 hours and fermented；
E. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
F. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
It is 25 to starch Baume degrees；
G. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 95 DEG C, 100 seconds time, forms bean sheet jelly；
H. pre- dry ageing, temperature 50 C predrying to gained bean sheet jelly, moisture is reduced, it is small that folding forming is sent into burn-in chamber aging 2
When；
I. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
J. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, 40 DEG C of temperature, moisture is reached 11%, income corbicula is quiet
Room temperature cooling is put, is then packed.
Embodiment two
The fried rice noodles of the present invention, are made of the raw material of following parts by weight：Early bright 70 parts of rice, 30 parts of buckwheat powder, 1 part of purple sweet potato powder.
Preparation method step：
A. buckwheat powder frying is handled；
B. it is raw material puffed, take 30 parts of millings of early rice to be mixed with 30 parts of buckwheat powder, 1 part of purple sweet potato powder, mixture puffing powder is adjusted into water
It is divided into 18%, carries out extrusion, swelling temperature is 140 DEG C, then is transported to baking box baking, and 100 DEG C of baking temperature, time 5 divide
Clock, it is standby to cross 80 eye mesh screens；
C. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
D. ferment, gained swelling powder slurries are stored at room temperature 2 hours and fermented；
E. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
F. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
It is 28 to starch Baume degrees；
G. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 100 DEG C, 120 seconds time, forms bean sheet jelly；
H. pre- dry ageing, 65 DEG C of temperature predrying to gained bean sheet jelly, moisture is reduced, it is small that folding forming is sent into burn-in chamber aging 2
When；
I. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
J. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, 65 DEG C of temperature, moisture is reached 13%, income corbicula is quiet
Room temperature cooling is put, is then packed.
2 embodiments are enumerated above, other embodiment does not enumerate.In the preparation method that description of the invention provides
Condition and range in, powder material proportional numerical value scope listed by specification and must expanding treatment material rate number range in
The technical scheme of any value can realize the purpose of the present invention.
Claims (10)
1. a kind of characteristic ground rice, it is characterised in that be made of the raw material of following parts by weight：Early bright rice 70-99 parts, buckwheat powder 1-30
Part, purple sweet potato powder 0.5-1 parts.
2. ground rice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Early bright rice 80-99 parts, hardship
Buckwheat powder 1-20 parts, purple sweet potato powder 0.5-0.8 parts.
3. characteristic ground rice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Early bright rice 90-99
Part, buckwheat powder 1-10 parts, purple sweet potato powder 0.5-0.6 parts.
4. characteristic ground rice according to claim 1, it is characterised in that be made of the raw material of following parts by weight：Early bright 99 parts of rice,
1 part of buckwheat powder, 0.5 part of purple sweet potato powder.
A kind of 5. method for preparing characteristic ground rice described in claim 1, it is characterised in that comprise the following steps：
A. buckwheat powder frying is handled；
B. it is raw material puffed, take early rice 1-34 parts milling to be mixed with buckwheat powder 1-30 parts, purple sweet potato powder 0.5-1 parts of frying, then
Extrusion obtains mixture puffing powder, then toasts, attrition grinding, and it is standby to cross 80 eye mesh screens；
C. it is with slurry, gained mixture puffing powder and water are pressed 1：3 ratio is made into swelling powder slurries；
D. ferment, gained swelling powder slurries are stored at room temperature into 2-3 hours ferments；
E. rice immersion is washed, the early rice for expanded rear residuals weight part is rinsed with high-pressure jet rifle, the removal of impurity is gone, soaks
48 hours；
F. defibrination：Early rice after immersion is roughly ground, then in slurry ratio 1：3, which add swelling powder slurries, carries out secondary pulping, makes
Slurry Baume degrees is 25-28；
G. stand slurry steaming, slurry storing tank is transported to by gained defibrination, is then quantitatively transported to the slurry steaming gelatinization of stand pulp grinder stand, steaming
Gelatinization point is 95-100 DEG C, 100-120 seconds time, forms bean sheet jelly；
H. pre- dry ageing, 50-65 DEG C of temperature predrying to gained bean sheet jelly reduce moisture, and folding forming is sent into burn-in chamber aging 1-
2 hours；
I. chopping is molded, and the bean sheet jelly through aging is sent into quantitative cutting machine chopping, powder box shaping；
J. toast, the bean vermicelli after gained is molded, which enters in baking machine, dries, and 40-65 DEG C of temperature, moisture is reached 11-13%, income
Corbicula rest chamber temperature drop temperature, then can be packed.
6. method according to claim 5, it is characterised in that：The b step, it is 17- by mixture puffing powder regulation moisture
18%, extrusion is carried out, swelling temperature is 70-140 DEG C, then is transported to baking box baking, 100 DEG C of baking temperature, time 3-5
Minute.
7. method according to claim 5, it is characterised in that：The b step, early rice are 1-24 parts, buckwheat powder 1-20
Part, purple sweet potato powder 0.5-0.8 parts.
8. method according to claim 5, it is characterised in that：The b step, early rice are 1-20 parts, buckwheat powder 1-10
Part, purple sweet potato powder 0.5-0.6 parts.
9. method according to claim 5, it is characterised in that：The b step, early rice are 10 parts, and buckwheat powder is 1 part, purple
0.5 part of potato powder.
10. method according to claim 5, it is characterised in that：The Step d, it is small that gained swelling powder slurries are stored at room temperature 3
When ferment.
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| CN201710809157.2A CN107581485A (en) | 2017-09-10 | 2017-09-10 | A kind of characteristic ground rice and preparation method thereof |
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| CN201710809157.2A CN107581485A (en) | 2017-09-10 | 2017-09-10 | A kind of characteristic ground rice and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744471A (en) * | 2019-02-01 | 2019-05-14 | 北京金田麦国际食品有限公司 | Facilitate wet rice noodles and preparation method thereof |
| CN111480771A (en) * | 2020-04-02 | 2020-08-04 | 江南大学 | Preparation method and application of tartary buckwheat rice noodles |
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| CN103494059A (en) * | 2013-09-25 | 2014-01-08 | 南昌大学 | Method for enhancing taste of rice noodles by taking fresh rice as raw material |
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| CN101214017A (en) * | 2007-12-29 | 2008-07-09 | 江西省春丝食品有限公司 | Straight strap rice flour manufacturing method and rice flour produced thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109744471A (en) * | 2019-02-01 | 2019-05-14 | 北京金田麦国际食品有限公司 | Facilitate wet rice noodles and preparation method thereof |
| CN111480771A (en) * | 2020-04-02 | 2020-08-04 | 江南大学 | Preparation method and application of tartary buckwheat rice noodles |
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Application publication date: 20180116 |