CN108522968A - A kind of processing technology of high-quality glutinous rice flour - Google Patents
A kind of processing technology of high-quality glutinous rice flour Download PDFInfo
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- CN108522968A CN108522968A CN201810286652.4A CN201810286652A CN108522968A CN 108522968 A CN108522968 A CN 108522968A CN 201810286652 A CN201810286652 A CN 201810286652A CN 108522968 A CN108522968 A CN 108522968A
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- Prior art keywords
- glutinous rice
- processing
- rice flour
- wet
- processing technology
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 91
- 235000009566 rice Nutrition 0.000 title claims abstract description 91
- 235000013312 flour Nutrition 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 91
- 230000008014 freezing Effects 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 239000000706 filtrate Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 239000012065 filter cake Substances 0.000 claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 12
- 238000010257 thawing Methods 0.000 claims abstract description 12
- 238000001238 wet grinding Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 4
- 235000012839 cake mixes Nutrition 0.000 claims 1
- 238000000227 grinding Methods 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract description 2
- 239000007921 spray Substances 0.000 description 8
- 239000004744 fabric Substances 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 238000007688 edging Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 210000000498 stratum granulosum Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of processing technology of high-quality glutinous rice flour, including：(1) it by glutinous rice immersion treatment, picks up, drain；(2) wet glutinous rice is put into freezing processing in 5 DEG C of freezing chambers below, is then transferred to 10 DEG C~20 DEG C of indoor defrosting, and repeated above-mentioned freeze-thaw and handle 2~3 times；(3) slurry mixture is obtained using levigation method glutinous rice milled processed, slurry mixture is extracted into progress press filtration processing in filter press, obtains wet-milling filter cake and filtrate；(4) filtrate is concentrated, then spray drying obtains pulvis, and is mixed with the wet-milling filter cake after drying process, obtains glutinous rice flour finished product；The present invention carries out pre-processing by the way of immersion treatment, freeze-thaw processing to glutinous rice, so that glutinous rice occurs largely to burst apart before not grinding, the granularity for reaching demand is faster ground in water mill, the precipitation for avoiding nutriment during water mill improves the retention ratio of glutinous rice nutriment.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of processing technology of high-quality glutinous rice flour.
Background technology
Glutinous rice flour is as its name suggests powder product obtained from glutinous rice is pulverized.The nutritive value of glutinous rice flour is very
Height also contains abundant calcium, phosphorus, iron, vitamin B1, vitamin B2 etc. in addition to containing protein, fat, carbohydrate.
The processing method of glutinous rice flour in the prior art substantially there are two types of, after glutinous rice is screened out black rice, sand
Directly fine powder is worn into electric mill；Another kind is that glutinous rice is washed in a pan net rear water immersion treatment, then wears into slurries, ground suspension with stone mill
Cloth bag, side edging are accessed the Rice ＆ peanut milk of outflow with cloth bag, and cloth bag is hung up draining after having ground, is removed after about 7~8 hours, cloth
It is exactly the glutinous rice flour of semi-wet in bag.Water-milling glutinous rice flour is finer and smoother than dry grinding, has preferable mouthfeel, but water mill is glutinous
Rice flour needs could be stored at 5 DEG C or less, otherwise will appear fermentation, mouldy phenomenon, therefore, this processing technology summer compared with
It is difficult practical, also, when water mill processing, kind skin, plumule and the stratum granulosum of glutinous rice are grated and enter in cloth bag together, and plant skin
It is often difficult to be milled to the granularity of requirement, therefore often results in the obstruction of cloth bag so that the time lengthening of draining increases glutinous rice
The rotten risk of powder.And the mode that glutinous rice is polished to removal glutinous rice kind skin and plumule before glutinous rice pulverizing will certainly remove major part
Nutritive value, also, using the processing method of water-milling glutinous rice flour, be partly dissolved nutriment in water as flow loses wave
Expense is fallen.
Invention content
For the problems of the prior art, the purpose of the present invention is to provide a kind of processing technology of high-quality glutinous rice flour,
The fine and smooth degree of glutinous rice flour is improved, while preventing the loss and waste of nutriment in process in glutinous rice flour.
To achieve the goals above, the present invention is achieved by the following scheme：
A kind of processing technology of high-quality glutinous rice flour, includes the following steps：
(1) selected glutinous rice is then picked up, is drained until not dripping then by glutinous rice immersion treatment；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then will
It is transferred to 10 DEG C~20 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 2~3 times；
(3) it uses levigation method slurry mixture will be obtained through the processed glutinous rice milled processed of step (2), slurries is mixed
Object is extracted into progress press filtration processing in filter press, obtains wet-milling filter cake and filtrate；
(4) filtrate obtained in step (3) is concentrated, then spray drying obtains pulvis, and with after drying process
Wet-milling filter cake mixing, obtain glutinous rice flour finished product.
In the present invention, pass through immersion treatment, freeze-thaw processing so that glutinous rice rice matter is evacuated, glutinous before water mill processing
The grain of rice of rice may occur in which certain defeated and dispersed phenomenon, that is, the grain of rice that bursts apart absorbs a large amount of moisture after steeping, is freezing
When processing, the water freezing volume in the grain of rice becomes larger so that the grain of rice bursts apart, and multiple freeze-thaw is handled so that the grain of rice bursts apart
Fully, when then carrying out water mill processing, efficiency is improved, i.e., can be obtained the powder of granularity qualification by simple grinding, from
And it avoids in the excessive precipitation for repeating to cause nutriment in glutinous rice when grinding.
In the present invention, by being concentrated to the filtrate after press filtration, spray drying treatment, to realize to being sought in filtrate
The recycling for supporting substance, effectively avoids the loss of nutriment in glutinous rice flour.In the present invention, using spray dryer pair
Filtrate after concentration is spray-dried, and the inlet air temperature of the spray dryer is 130~180 DEG C, leaving air temp control
At 60~80 DEG C.
According to the present invention, in heretofore described step (1), the water temperature of control glutinous rice soak is 22~27 DEG C, even
10~12h of continuous immersion treatment, the purpose of immersion are that glutinous rice is made adequately to absorb moisture.
According to the present invention, in step (2), drinking water is sprayed on treated glutinous rice thawing, and after standing again into
Row freezing processing, after thawing, there is local bursting crack in glutinous rice, in order to further improve the effect burst apart, by the above
Spraying drinking water so that glutinous rice continues to absorb moisture, then carries out freezing processing again so that the moisture of absorption continues to freeze,
Continue to carry out processing of bursting apart to glutinous rice.
According to the present invention, in step (3), the pressure of the filter press is 15~25Mpa, time of filter pressing 30min
More than.
Compared with prior art, the present invention has the following technical effects：
1, the processing technology of glutinous rice flour provided by the invention, by using immersion treatment, the mode pair of freeze-thaw processing
Glutinous rice carries out pre-processing so that glutinous rice occurs largely to burst apart before not grinding, is faster ground and reaches in water mill
To the granularity of demand, the precipitation of nutriment during water mill is avoided, to improve the retention ratio of glutinous rice nutriment；
2, it in the present invention, is concentrated by the filtrate after being filtered to sticky rice syrup hydraulic pressure, spray drying treatment, to therein solid
It is mutually recycled, so as to avoid the loss of nutriment, further improves the retention ratio of nutriment in glutinous rice flour.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is furture elucidated.
Embodiment 1
A kind of processing technology of high-quality glutinous rice flour, includes the following steps：
(1) selected glutinous rice, then by glutinous rice immersion treatment, the water temperature of control glutinous rice soak is 25 DEG C, at continuous dipping
10h is managed, then picks up, drain until not dripping；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then will
It is transferred to 15 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 3 times, and in above-mentioned processing procedure, in defrosting, treated
Drinking water is sprayed on glutinous rice, and carries out freezing processing again after standing；
(3) it uses levigation method slurry mixture will be obtained through the processed glutinous rice milled processed of step (2), slurries is mixed
Object is extracted into progress press filtration processing in filter press, and the pressure of the filter press is 20Mpa, and time of filter pressing 40min obtains wet-milling
Filter cake and filtrate；
(4) filtrate obtained in step (3) is concentrated, concentrate is carried out at spray drying using spray dryer
The inlet air temperature of reason, spray dryer is 150 DEG C, and leaving air temp is controlled at 70 DEG C, then by obtained pulvis and drying process
Wet-milling filter cake mixing afterwards, obtains glutinous rice flour finished product.
Embodiment 2
A kind of processing technology of high-quality glutinous rice flour, includes the following steps：
(1) selected glutinous rice, then by glutinous rice immersion treatment, the water temperature of control glutinous rice soak is 22 DEG C, at continuous dipping
12h is managed, then picks up, drain until not dripping；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then will
It is transferred to 10 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 2 times, and in above-mentioned processing procedure, in defrosting, treated
Drinking water is sprayed on glutinous rice, and carries out freezing processing again after standing；
(3) it uses levigation method slurry mixture will be obtained through the processed glutinous rice milled processed of step (2), slurries is mixed
Object is extracted into progress press filtration processing in filter press, and the pressure of the filter press is 15Mpa, and time of filter pressing 40min obtains wet-milling
Filter cake and filtrate；
(4) filtrate obtained in step (3) is concentrated, concentrate is carried out at spray drying using spray dryer
The inlet air temperature of reason, spray dryer is 130 DEG C, and leaving air temp is controlled at 60 DEG C, then by obtained pulvis and drying process
Wet-milling filter cake mixing afterwards, obtains glutinous rice flour finished product.
Embodiment 3
A kind of processing technology of high-quality glutinous rice flour, includes the following steps：
(1) selected glutinous rice, then by glutinous rice immersion treatment, the water temperature of control glutinous rice soak is 27 DEG C, at continuous dipping
12h is managed, then picks up, drain until not dripping；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then will
It is transferred to 20 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 3 times, and in above-mentioned processing procedure, in defrosting, treated
Drinking water is sprayed on glutinous rice, and carries out freezing processing again after standing；
(3) it uses levigation method slurry mixture will be obtained through the processed glutinous rice milled processed of step (2), slurries is mixed
Object is extracted into progress press filtration processing in filter press, and the pressure of the filter press is 25Mpa, and time of filter pressing 40min obtains wet-milling
Filter cake and filtrate；
(4) filtrate obtained in step (3) is concentrated, concentrate is carried out at spray drying using spray dryer
The inlet air temperature of reason, spray dryer is 180 DEG C, and leaving air temp is controlled at 80 DEG C, then by obtained pulvis and drying process
Wet-milling filter cake mixing afterwards, obtains glutinous rice flour finished product.
The basic principles and main features and the features of the present invention of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement is both fallen in the range of claimed invention.The scope of protection of present invention is by appended claims
And its equivalent thereof.
Claims (4)
1. a kind of processing technology of high-quality glutinous rice flour, it is characterised in that：Include the following steps：
(1) selected glutinous rice is then picked up, is drained until not dripping then by glutinous rice immersion treatment；
(2) the wet glutinous rice in step (1) is put into freezing processing 30min or more in -5 DEG C of freezing chambers below, then by its turn
Enter 10 DEG C~20 DEG C of indoor defrosting, and repeats above-mentioned freeze-thaw and handle 2~3 times；
(3) it uses levigation method slurry mixture will be obtained through the processed glutinous rice milled processed of step (2), slurry mixture is taken out
To press filtration processing is carried out in filter press, wet-milling filter cake and filtrate are obtained；
(4) filtrate obtained in step (3) is concentrated, then spray drying obtains pulvis, and with it is wet after drying process
Powder filter cake mixes, and obtains glutinous rice flour finished product.
2. the processing technology of high-quality glutinous rice flour according to claim 1, it is characterised in that：In step (1), glutinous rice is controlled
The water temperature of soak is 22~27 DEG C, and continuous dipping handles 10~12h.
3. the processing technology of high-quality glutinous rice flour according to claim 1, it is characterised in that：In step (2), at defrosting
Drinking water is sprayed on glutinous rice after reason, and carries out freezing processing again after standing.
4. the processing technology of high-quality glutinous rice flour according to claim 1, it is characterised in that：In step (3), the pressure
The pressure of filter is 15~25Mpa, and time of filter pressing is 30min or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810286652.4A CN108522968A (en) | 2018-03-30 | 2018-03-30 | A kind of processing technology of high-quality glutinous rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810286652.4A CN108522968A (en) | 2018-03-30 | 2018-03-30 | A kind of processing technology of high-quality glutinous rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522968A true CN108522968A (en) | 2018-09-14 |
Family
ID=63482905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810286652.4A Pending CN108522968A (en) | 2018-03-30 | 2018-03-30 | A kind of processing technology of high-quality glutinous rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108522968A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104014385A (en) * | 2014-05-30 | 2014-09-03 | 安徽渡民粮油有限公司 | Method for processing glutinous rice flour |
| CN106234929A (en) * | 2016-07-28 | 2016-12-21 | 张家口御嘉禾米业股份有限公司 | Milk milled congee |
-
2018
- 2018-03-30 CN CN201810286652.4A patent/CN108522968A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104014385A (en) * | 2014-05-30 | 2014-09-03 | 安徽渡民粮油有限公司 | Method for processing glutinous rice flour |
| CN106234929A (en) * | 2016-07-28 | 2016-12-21 | 张家口御嘉禾米业股份有限公司 | Milk milled congee |
Non-Patent Citations (1)
| Title |
|---|
| 严娟，等: ""冻融对糯米淀粉性质的影响"", 《食品工业科技》 * |
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