CN108552466A - A kind of processing technology of glutinous rice flour - Google Patents
A kind of processing technology of glutinous rice flour Download PDFInfo
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- CN108552466A CN108552466A CN201810286651.XA CN201810286651A CN108552466A CN 108552466 A CN108552466 A CN 108552466A CN 201810286651 A CN201810286651 A CN 201810286651A CN 108552466 A CN108552466 A CN 108552466A
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- 206010010774 Constipation Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229940046240 glucomannan Drugs 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
- 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to rice flour processing technique fields, and in particular to a kind of processing technology of glutinous rice flour includes the following steps：(1) selected glutinous rice immersion treatment, picks up and drains；(2) stir-fry drying under cryogenic vacuum；(3) by the dry glutinous rice of stir-frying and coarse cereals mixture uniform mixing, slurry mixture is then obtained using levigation method milled processed, slurry mixture 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, and then spray drying obtains pulvis, and is mixed with the wet-milling filter cake after drying, obtains glutinous rice flour finished product；The present invention reduces the length of starch segment, reduces the viscosity of finished product glutinous rice flour, improve mouthfeel, while the starch for reducing chain length is easier to be digested by the way that glutinous rice low temperature stir-fries；The nutritional ingredient being dissolved in water is recycled by way of spray drying, avoids the loss and waste of glutinous rice flour nutriment in process.
Description
Technical field
The present invention relates to rice flour processing technique fields, and in particular to a kind of processing technology of glutinous rice flour.
Background technology
Glutinous rice is the rice of glutinous rice shelling, is to make sticky snack, such as Zongzi, the primary raw material of mixed congee, various sweets.Though
The main component of right glutinous rice and rice is all starch, but glutinous rice is less than the amylose contained in rice, and amylopectin is more
It is more, and the efficiency that usually amylopectin is digested is higher than amylose, therefore the speed that glutinous rice is digested is faster.Thus glutinous
Rice be a kind of nutritious tonifying, absorption and nourishing the stomach gas easy to digest food materials.
In the prior art, the processing of glutinous rice flour, especially with cairn knock the glutinous rice flour of system, and product is often adopted
It is produced with single glutinous rice kind, the glutinous rice flour product that this technique productions go out can not ensure the characteristic of product, kind
It is single, requirement of the consumer for new product cannot be met；Meanwhile the Macro and microelements contained in glutinous rice flour are in process
In be easy to damage, cause the nutritional ingredient of glutinous rice flour too low；Glutinous rice finished product is during edible, since viscosity is excessively high, often
The problem of sticking to one's teeth, mouthfeel is poor, and puzzlement is brought to edible.
Invention content
It is an object of the invention to overcome deficiency in the prior art, a kind of processing technology of glutinous rice flour is provided, is improved glutinous
The retention ratio of nutriment in rice flour improves the efficiency that glutinous rice flour is digested.
To achieve the goals above, the present invention is achieved by the following scheme：
A kind of processing technology of 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) glutinous rice in step (1) is stir-fried drying under the conditions of cryogenic vacuum, until moisture content is 15%~20%；
(3) it by the dry glutinous rice of stir-frying in step (2) and coarse cereals mixture uniform mixing, then uses at levigation method grinding
Reason obtains slurry mixture, and slurry mixture 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, and then spray drying obtains pulvis, and with the wet-milling after drying
Filter cake mixes, and obtains glutinous rice flour finished product.
In the present invention, for glutinous rice before working process, process is selected, rejects impurity therein, such as bad rice, sand clast,
Then the dust for eluriating removal glutinous rice surface, is immersed into water and carries out immersion treatment, the purpose of immersion treatment is to make glutinous
Rice fully absorbs moisture, is activated to it, is conducive to subsequent processing, the time of immersion treatment is unsuitable long, and otherwise glutinous rice is easy
It crushes, loss of effective components is larger, and soaking time is too short, then glutinous rice cannot be impregnated with, and be unfavorable for postorder processing, as preferred
, in step (1), the water temperature of control glutinous rice soak is 22~27 DEG C, and continuous dipping handles 10~12h.
In the present invention, glutinous rice is stir-fried drying under conditions of cryogenic vacuum so that one in the starch contained in glutinous rice
The glycosidic bond at a little positions is broken, and to fragment into molecular weight smaller fragment, and then is dissolved into subsequent grinding process
In water, and the segment of starch remaining in glutinous rice becomes smaller, and not only reduces the viscosity of glutinous rice flour finished product, avoids excessively sticking to one's teeth, also
The segment of starch to be digested can be become smaller, be more favorable for digesting and assimilating；During low temperature stir-fries dry, it is impregnated into glutinous
Moisture in rice breaks through glutinous rice during evaporating spilling so that glutinous rice becomes loose, is conducive to subsequent water mill and handles, improves
The efficiency of water mill processing.Preferably, in step (2), the concrete technology of cryogenic vacuum processing is that control temperature is 40~60
DEG C, vacuum degree is 0.08~0.40Mpa.
By the way that coarse cereals mixture is added in glutinous rice, to match the glutinous rice powder mixture of different cultivars flavor, improve
Existing glutinous rice flour single varieties, lack the defect of new meaning, meet the needs of consumer is for new product.Specifically, step (3)
In, the coarse cereals mixture includes konjaku flour, black sesame powder, scented rice powder, millet powder, peanut powder, corn flour, taro powder, Huang
Two or more mixture in bean powder, coixlacrymajobi powder, wheat flour, highland barley flour.For example, konjaku flour is a kind of beneficial alkali
Property food, contains a large amount of Glucomannan, alkaloid, pectin and 17 kinds of amino acid needed by human and 10 kinds of micro members of mineral
Plain and abundant food fiber, for the modern rich people's disease such as hyperlipidemia, high cholesterol, diabetes, obesity and constipation
With good control effect；In black sesame powder containing a variety of nutrition such as vitamin E, vitamin B1, linoleic acid, protein at
Point, for improving blood circulation and boosting metabolism with good effect.By the addition of above-mentioned coarse cereals mixture, greatly
The nutritive value for improving glutinous rice flour.
In the present invention, the ratio that coarse cereals mixture accounts for glutinous rice flour is unsuitable excessively high, otherwise can be excessive influence glutinous rice viscosity
Performance makes the glutinous rice flour of final finished be unable to fully viscous glutinous, is not easy processing and forming, and the additive amount of coarse cereals mixture is very few,
Also seem very few for the supplement of nutritional ingredient, preferably, in step (3), coarse cereals mixture accounts for glutinous rice and mixed with coarse cereals
The ratio of object total weight is 5%~15%.The additive amount of coarse cereals mixture within that range ensures the viscous of glutinous rice flour
Degree, but also containing more nutritional ingredient in glutinous rice flour, it is ensured that glutinous rice flour has higher nutritive value.
According to the present invention, in heretofore described step (3), the mesh number of water mill treated wet-milling is 80 mesh or more.
In the present invention, in step (3), the pressure of the filter press is 15~25Mpa, and time of filter pressing is 30min or more；
By carrying out spray drying treatment to the filtrate generated after press filtration, the shallow lake being dissolved into grinding process in water has effectively been recycled
The nutritional ingredients such as powder avoid the waste of nutritional ingredient, the content of the significant nutritional ingredient for improving glutinous rice flour.The spraying
Dry to use spray-dried instrument, the inlet air temperature for controlling spray-dried instrument is 150 DEG C, and leaving air temp is 80 DEG C, then will spraying
After the pulvis being dried to obtain and the particulate powder obtained after wet-milling filtration cakes torrefaction mix, you can obtain glutinous comprising two kinds of granularities
Rice flour mixture.
Compared with prior art, in the present invention, by the way that glutinous rice low temperature stir-fries, the length of segment in starch is reduced, is reduced
The viscosity of finished product glutinous rice flour improves mouthfeel, while the starch for reducing chain length is easier to be digested；In addition, this
It is doped with coarse cereals mixture in glutinous rice flour in invention, improves the content of the nutritional ingredient in glutinous rice flour, the glutinous rice flour
In grinding process, the nutritional ingredient being dissolved in water is recycled by way of spray drying, avoids glutinous rice flour processed
The loss and waste of nutriment in journey.
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 glutinous rice flour, includes the following steps：
(1) glutinous rice is weighed, the impurity in glutinous rice, such as bad rice or sand clast are removed using vibrating screen, then by glutinous rice
It is immersed into immersion treatment in water, the water temperature of immersion is 25 DEG C, and soaking time 12h then picks up glutinous rice, is drained to not dripping
Until；
(2) by the glutinous rice in step (1) be put into be stirred under vacuum pot (Zhucheng Ke Run Machinery Co., Ltd.s production vacuum stir
Mix machine) in, it is 50 DEG C, vacuum degree 0.30Mpa to control its heating temperature, and drying to moisture content is 18%；
(3) by the dry glutinous rice of stir-frying in step (2) and konjaku flour, black sesame powder and millet powder by weight 1：1：1 is mixed
Coarse cereals mixture uniform mixing made of conjunction, it is 10% which, which accounts for glutinous rice and the ratio of coarse cereals total weight of the mixture,
Then slurry mixture is obtained using levigation method milled processed, slurry mixture is extracted into progress press filtration processing in filter press, control
The pressure of filter press processed is 20Mpa, and time of filter pressing 40min obtains wet-milling filter cake and filtrate；
(4) filtrate in step (3) is concentrated, is concentrated into the 1/3 of its volume, then use spray-dried instrument to it
Spray drying obtains pulvis, and the inlet air temperature of spray-dried instrument is 150 DEG C, and leaving air temp is 80 DEG C, will be then spray-dried
To pulvis and wet-milling filtration cakes torrefaction after after obtained particulate powder mixes, you can it is mixed to obtain the glutinous rice flour comprising two kinds of granularities
Close object
Embodiment 2
The present embodiment is identical as the processing technology of embodiment 1, unlike, in step (3), the coarse cereals mixture
It is corn flour, taro powder, analysis for soybean powder by weight 2：1：1 mixes, remaining is constant, and processing obtains glutinous rice flour.
Using the glutinous rice flour of processing technology processing and fabricating provided by the invention, the nutrition in glutinous rice is remained to greatest extent
Substance, while a variety of coarse cereals mixtures are mixed in the process of glutinous rice flour, improve the content of the nutriment of glutinous rice flour；
In addition, the technique processed in conjunction with glutinous rice flour so that the chain length of the starch in glutinous rice flour reduces, and reduces the viscous of glutinous rice flour
Property, improve mouthfeel；Reducing while reducing the difficulty digested and assimilated for starch segment, improves glutinous rice flour and is inhaled by human consumption
The efficiency of receipts.
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 (6)
1. a kind of processing technology of 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) glutinous rice in step (1) is stir-fried drying under the conditions of cryogenic vacuum, until moisture content is 15%~20%；
(3) it by the dry glutinous rice of stir-frying in step (2) and coarse cereals mixture uniform mixing, is then obtained using levigation method milled processed
To slurry mixture, slurry mixture 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, and then spray drying obtains pulvis, and with the wet-milling filter cake after drying
Mixing, obtains glutinous rice flour finished product.
2. the processing technology of glutinous rice flour according to claim 1, it is characterised in that：In step (1), glutinous rice soak is controlled
Water temperature be 22~27 DEG C, continuous dipping handle 10~12h.
3. the processing technology of glutinous rice flour according to claim 1, it is characterised in that：In step (2), cryogenic vacuum processing
Concrete technology is that for control temperature at 40~60 DEG C, vacuum degree is 0.08~0.40Mpa.
4. the processing technology of glutinous rice flour according to claim 1, it is characterised in that：In step (3), coarse cereals mixing
Object includes konjaku flour, black sesame powder, scented rice powder, millet powder, peanut powder, corn flour, taro powder, analysis for soybean powder, coixlacrymajobi powder, wheat
Two or more mixture in powder, highland barley flour.
5. the processing technology of glutinous rice flour according to claim 1, it is characterised in that：In step (3), coarse cereals mixture accounts for glutinous
The ratio of rice and coarse cereals total weight of the mixture is 5%~15%.
6. the processing technology of glutinous rice flour according to claim 1, it is characterised in that：In step (3), that treated is wet for water mill
The mesh number of powder is 80 mesh or more.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115340A (en) * | 2019-07-04 | 2019-08-13 | 武穴市嘉发食品有限公司 | A kind of low temperature speed paste glutinous rice flour and preparation method |
| CN112715833A (en) * | 2020-12-28 | 2021-04-30 | 吴建琴 | Processing technology of black glutinous rice flour |
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| CN103355584A (en) * | 2013-07-26 | 2013-10-23 | 安徽光明槐祥工贸集团有限公司 | Raw material compound method for sweet rice flour processing |
| CN106071720A (en) * | 2016-06-29 | 2016-11-09 | 蚌埠市兄弟粮油食品科技有限公司 | A kind of nutrition glutinous rice flour and preparation technology thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355584A (en) * | 2013-07-26 | 2013-10-23 | 安徽光明槐祥工贸集团有限公司 | Raw material compound method for sweet rice flour processing |
| CN106071720A (en) * | 2016-06-29 | 2016-11-09 | 蚌埠市兄弟粮油食品科技有限公司 | A kind of nutrition glutinous rice flour and preparation technology thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115340A (en) * | 2019-07-04 | 2019-08-13 | 武穴市嘉发食品有限公司 | A kind of low temperature speed paste glutinous rice flour and preparation method |
| CN112715833A (en) * | 2020-12-28 | 2021-04-30 | 吴建琴 | Processing technology of black glutinous rice flour |
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Application publication date: 20180921 |