CN108125105A - A kind of big stone mill brown rice dry rice flour production technology of green stone - Google Patents

Abstract

The present invention relates to a kind of big stone mill brown rice dry rice flour production technologies of green stone, belong to food processing technology field.Production technology of the present invention dries → cuts the processes such as bean vermicelli → drying → quantitative → packaging → finished product including raw material → cleaning → immersion → draining → defibrination → steaming →.The brown rice dry rice flour of the present invention has the characteristics of genuineness, good toughness, well-done degree are high, nutrition, economy, excellent taste, there is good development prospect, can batch production large-scale production.

Description

A kind of big stone mill brown rice dry rice flour production technology of green stone

Technical field

The present invention relates to a kind of big stone mill brown rice dry rice flour production technologies of green stone, belong to food processing technology field.

Background technology

Paddy is exactly retained the rice of plumule and endothelium, for polished rice, the egg of brown rice by brown rice except decapsidate White matter, vitamin, dietary fiber, micro- equal size are all high, are nutrient health food materials worthy of the name, 60% in rice~ 70% vitamin, minerals and a large amount of essential amino acids is all accumulated in outer tissue, and the exquisite rice that we usually eat Although pure white exquisiteness, nutritive value is lost in process, along with being eluriated repeatedly when cooking, the dimension of outer layer Raw element and minerals are further lost in, and remaining is just mainly carbohydrate and partially protein, its nutritive value is than rough Rice want it is low mostly.Research shows that the content of calcium is 1.7 times of rice in brown rice, iron-holder is 2.75 times, and nicotine element is 3.2 times, Aneurine is up to 12 times, and the vitamin E in brown rice is 10 times of rice, and cellulose is up to 14 times.Modern nutriology research hair Existing, the vitamin B and vitamin E of rice bran and germ fraction in brown rice can improve immune function of human body, promote blood circulation, also People can be helped to eliminate the mood of dejected agitation, make one dynamic.In addition, the micro member such as potassium, magnesium, zinc, iron, manganese in brown rice Element is conducive to prevention of cardiovascular disease and anemia.It also retains a large amount of dietary fibers, intestinal beneficial bacterium can be promoted to be proliferated, Accelerate intestines peristalsis, softer stool, Constipation and intestinal cancer；Dietary fiber can also be combined with bile cholesterol, and courage is promoted to consolidate The discharge of alcohol, so as to which hyperlipemia be helped to reduce blood fat.It is particularly advantageous for diabetic and overweight people to eat brown rice, because It is wrapped up by carbohydrate therein by crude fibre tissue, human consumption's infiltration rate is slower, thus can control blood well Sugar；Meanwhile the trace element such as zinc, chromium, manganese, vanadium is conducive to improve the sensibility of insulin in brown rice, to the people of impaired glucose tolerance It is helpful.In addition, the glycemic index of steamed brown rice is more much lower than steamed rice, there is better satiety when eating same number, Be conducive to control appetite, so as to which overweight people be helped to lose weight.Brown rice rich in vitamin, minerals and dietary fiber, is considered to be one The healthy food of kind green,《Mingyi Bielu》The middle magical effect that it is claimed to have " and five livers, good color ", means often feeding brown rice, It can not only pacify and the five internal organs, eliminate disease and prolong life, moreover it is possible to which moist appearance resides the youth, can improve immune function of human body, promotes blood Cycle helps people to eliminate the mood of dejected agitation, makes one dynamic.

If with rice production rice flour, calculated by rice milling yield 68%, produce rice flour with brown rice, calculated by rice milling yield 75%, Brown rice rice flour can save grain 10%.Used raw material --- brown rice, cost are lower than rice, but its nutritive value is more than rice It is high.

Stone mill is traditional household kitchen utensils, for grain processings such as rice, wheat, beans into powder, a kind of machinery of slurry, usually It is made by two roundstones.Mill is two layers of plane, and two layers of joint is all textured, during grain enters two layers from the hole of top Between, it migrates along texture, is grated when scrolling through two levels outward, form powder or Rice ＆ peanut milk.Greenstone-made mill belongs to carbonic acid rock, Hardness is generally 3.5~4.0 or so, has preferable wearability and resistance to weathering, for nature storage all over extensively, cost of manufacture is relatively low, fits Producer's mass production is closed, the Rice ＆ peanut milk made through greenstone-made mill mill is finer and smoother continuous sliding, and mouthfeel is more preferably.

Invention content

A kind of big stone mill brown rice dry rice flour production technology of green stone, which is characterized in that do rice by Raw material processing brown rice of brown rice Powder, process route：Bean vermicelli → drying → quantitative is dried → cuts including raw material → cleaning → immersion → draining → defibrination → steaming → The processes such as → packaging → finished product.

The object of the present invention is achieved like this, and production technology of the invention is：

(1) it is impregnated into rice placer：The brown rice that will be processed is washed in a pan and removes sand grains, impurity, places into water vat and soak after simplified cleaning Bubble after 5~7 hours is washed in a pan and is drained only slightly, spare；

(2) defibrination：Brown rice after step (1) immersion is poured into mountain spring water, is moved using green stone electric millstone mill secondary grinding, eventually Light white Rice ＆ peanut milk is just slowly flowed out in the stone mill of end.Stone mill rotates FREQUENCY CONTROL per minute and turns left the right side most preferably 60~70, and midway It cannot pause.Grind in this way the Rice ＆ peanut milk come just can more fragrant, quality and nutritive value can be only achieved highest.If velocity of rotation is too Soon, Rice ＆ peanut milk easily generates heat, and nutrition and quality are just unable to reach optimum state.Rice ＆ peanut milk is filtered to the granularity of 80~90 mesh, obtains rice It starches spare；

(3) steaming and drying：It will stir evenly, be scooped out when being evenly laid on automatic food steamer band through step (2) Rice ＆ peanut milk, Rice ＆ peanut milk is extended into a sheet by a sheet thickness under the action of steam, and uniformly rectangular bean sheet jelly outflow, temperature are slightly cooled down it is necessary to rapidly Bean sheet jelly with food steamer band is detached, is layered on hack, corner must be smoothed out with the fingers flat, puts into baking room and dries, baking room temperature should be by Low to high, 45~50 DEG C of baking room temperature dries 1.5~2 hours；

(4) bean vermicelli is cut：The a little cleaning fogs of spray will be shone through the rectangular bean sheet jelly that step (3) are dried, bean sheet jelly is allowed slowly to become moistening again State, the bean sheet jelly a sheet by a sheet heap that tears it down is puzzled, sizing is firmly pushed down with square plank, the water of bean sheet jelly could be lockked in this way Divide and be unlikely to dry and cracked.After about 1 hour, the bean sheet jelly of locked moisture is taken out again, is converted into bean sheet jelly with small plank 15 lis wide The strip that rice, length are limited with the length of bean sheet jelly, the bean sheet jelly by series of processes become soft, then the bean sheet jelly rolled well are sent into Machine for cutting vermicelli, not when, root root is clearly demarcated, it is flexible energetically, the new fresh rice-flour noodles of even thickness cut out, and it is laid in an orderly manner and is dried in the air It in hanger plate bamboo support, puts into baking room dry again, baking room temperature should from low to high, not more than 45~48 DEG C, drying About 1~2 hour；

(5) it packs：Vermicelli from rice starch after step (4) are dried is subjected to selected and metering packing, vanning storage.

The present invention is described in further detail with reference to embodiment.

Embodiment 1：Raw material：Brown rice product：Brown rice dry rice flour

(1) it is impregnated into rice placer：The brown rice that will be processed is washed in a pan and removes sand grains, impurity, places into water vat and soak after simplified cleaning Bubble after 5 hours is washed in a pan and is drained only slightly, spare；

(2) defibrination：The mountain spring water that brown rice after step (1) immersion is carefully poured into, uses smalt electric millstone mill two level Mill is dynamic, and light white Rice ＆ peanut milk is just slowly flowed out in terminal stone mill.Stone mill rotates FREQUENCY CONTROL per minute at 65 turns, and Rice ＆ peanut milk is filtered to 80 Purpose granularity, it is spare to obtain Rice ＆ peanut milk；

(3) steaming and drying：It will stir evenly, be scooped out when being evenly laid on automatic food steamer band through step (2) Rice ＆ peanut milk, Rice ＆ peanut milk is extended into a sheet by a sheet thickness under the action of steam, and uniformly rectangular bean sheet jelly outflow, temperature are slightly cooled down it is necessary to rapidly Bean sheet jelly with food steamer band is detached, is layered on hack, corner must be smoothed out with the fingers flat, puts into baking room and dries, baking room temperature should be by It is low to high, it not more than 45 DEG C, dries 1.5 hours；

(4) bean vermicelli is cut：The a little cleaning fogs of spray will be shone through the rectangular bean sheet jelly that step (3) are dried, bean sheet jelly is allowed slowly to become moistening again State, the bean sheet jelly a sheet by a sheet heap that tears it down is puzzled, sizing is firmly pushed down with square plank, after about 1 hour, is locked moisture Bean sheet jelly taken out again, bean sheet jelly is converted into the strip that 15 centimetres wide, length is limited with the length of bean sheet jelly, then will with small plank The bean sheet jelly rolled well is sent into machine for cutting vermicelli, not when, the new fresh rice-flour noodles of even thickness are cut out, and it is laid in drying plate in an orderly manner It in bamboo support, puts into baking room dry again, baking room temperature should from low to high, not more than 45 DEG C, dries 1 hour i.e. It can；

(5) it packs：Vermicelli from rice starch after step (4) are dried is subjected to selected and metering packing, vanning storage.

Embodiment 2：Raw material：Brown rice product：Brown rice dry rice flour

(1) it is impregnated into rice placer：The brown rice that will be processed is washed in a pan and removes sand grains, impurity, places into water vat and soak after simplified cleaning Bubble after 6 hours is washed in a pan and is drained only slightly, spare；

(2) defibrination：The mountain spring water that brown rice after step (1) immersion is carefully poured into, uses smalt electric millstone mill two level Mill is dynamic, and light white Rice ＆ peanut milk is just slowly flowed out in terminal stone mill.Stone mill rotates FREQUENCY CONTROL per minute at 70 turns, and Rice ＆ peanut milk is filtered to 90 Purpose granularity, it is spare to obtain Rice ＆ peanut milk；

(3) steaming and drying：It will stir evenly, be scooped out when being evenly laid on automatic food steamer band through step (2) Rice ＆ peanut milk, Rice ＆ peanut milk is extended into a sheet by a sheet thickness under the action of steam, and uniformly rectangular bean sheet jelly outflow, temperature are slightly cooled down it is necessary to rapidly Bean sheet jelly with food steamer band is detached, is layered on hack, corner must be smoothed out with the fingers flat, puts into baking room and dries, baking room temperature should be by It is low to high, it not more than 48 DEG C, dries 2 hours；

(4) bean vermicelli is cut：The a little cleaning fogs of spray will be shone through the rectangular bean sheet jelly that step (3) are dried, bean sheet jelly is allowed slowly to become moistening again State, the bean sheet jelly a sheet by a sheet heap that tears it down is puzzled, sizing is firmly pushed down with square plank, after about 1 hour, is locked moisture Bean sheet jelly taken out again, bean sheet jelly is converted into the strip that 15 centimetres wide, length is limited with the length of bean sheet jelly, then will with small plank The bean sheet jelly rolled well is sent into machine for cutting vermicelli, not when, the new fresh rice-flour noodles of even thickness are cut out, and it is laid in drying plate in an orderly manner It in bamboo support, puts into baking room dry again, baking room temperature should from low to high, not more than 48 DEG C, dries 2 hours i.e. It can；

(5) it packs：Vermicelli from rice starch after step (4) are dried is subjected to selected and metering packing, vanning storage.

The brown rice dry rice flour of the present invention have genuineness, good toughness, it is well-done degree height, nutrition, economy, excellent taste spy Point.There is good development prospect, it can batch production large-scale production.

Claims (1)

1. a kind of big stone mill brown rice dry rice flour production technology of green stone, which is characterized in that using brown rice as Raw material processing brown rice dry rice flour, Process route：Raw material → cleaning → immersion → draining → defibrination → steaming and drying → cuts bean vermicelli → quantitative → packaging → finished product；

The present invention production technology be：

(1) it is impregnated into rice placer：The brown rice that will be processed is washed in a pan and removes sand grains, impurity, placed into after simplified cleaning and 5 are impregnated in water vat It washes in a pan after~7 hours and drains only slightly, it is spare；

(2) defibrination：Brown rice after step (1) immersion is poured into mountain spring water, is moved using smalt electric millstone mill secondary grinding, terminal stone Fluffing just slowly flows out light white Rice ＆ peanut milk, the FREQUENCY CONTROL per minute that stone mill rotates turn left 60~70 it is right best, Rice ＆ peanut milk filter to The granularity of 80~90 mesh, it is spare to obtain Rice ＆ peanut milk；

(3) steaming and drying：It will stir evenly, scoop out when being evenly laid on automatic food steamer band, Rice ＆ peanut milk through step (2) Rice ＆ peanut milk A sheet by a sheet thickness is extended under the action of steam, and uniformly rectangular bean sheet jelly outflow, temperature are slightly cooled down it is necessary to rapidly by powder Skin is detached with food steamer band, is layered on hack, must smooth out with the fingers corner flat, is put into baking room and is dried, baking room temperature should by as low as Height, 45~50 DEG C of baking room temperature dry 1.5~2 hours；

(4) bean vermicelli is cut：The a little cleaning fogs of spray will be shone through the rectangular bean sheet jelly that step (3) are dried, bean sheet jelly is allowed slowly to become the shape of moistening again The bean sheet jelly a sheet by a sheet heap that tears it down is puzzled, firmly pushes down sizing with square plank, could lock the moisture of bean sheet jelly not in this way by state As for dry and cracked；After about 1 hour, the bean sheet jelly of locked moisture is taken out again, and bean sheet jelly is converted into 15 centimetres wide, length with small plank Degree be limited with the length of bean sheet jelly, by the bean sheet jelly rolled well be sent into machine for cutting vermicelli, obtain one by one it is flexible energetically, the new fresh rice-flour noodles of even thickness Silk, and it is laid in an orderly manner in drying bamboo support, it puts into baking room and dries again, baking room temperature should from low to high, no More than 45~48 DEG C, dry about 1~2 hour；

(5) it packs：Vermicelli from rice starch after step (4) are dried is subjected to selected and metering packing, vanning storage.