CN108606258A - A kind of dry rice flour processing method - Google Patents
A kind of dry rice flour processing method Download PDFInfo
- Publication number
- CN108606258A CN108606258A CN201810498104.8A CN201810498104A CN108606258A CN 108606258 A CN108606258 A CN 108606258A CN 201810498104 A CN201810498104 A CN 201810498104A CN 108606258 A CN108606258 A CN 108606258A
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- CN
- China
- Prior art keywords
- rice
- weight
- mixed
- rice flour
- broken
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 92
- 235000009566 rice Nutrition 0.000 title claims abstract description 92
- 235000013312 flour Nutrition 0.000 title claims abstract description 27
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 91
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000012149 noodles Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229920000856 Amylose Polymers 0.000 claims description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- 239000001116 FEMA 4028 Substances 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 6
- 229960004853 betadex Drugs 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 5
- 108091005508 Acid proteases Proteins 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- -1 Phosphate ester Chemical class 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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 invention discloses a kind of dry rice flour processing methods comprising following steps：(1) raw material selects；(2) it impregnates；(3) dispensing is broken；(4) it is gelatinized；(5) it is molded；(6) it rubs scattered；(7) it toasts.The present invention uses fresh early rice and the reasonably combined primary raw material as dry rice flour of glutinous rice, and the dry rice flour mouthfeel produced is aromatic, health-nutrition, rehydration is fast, it is impregnated 68 minutes as long as completing rehydration at room temperature, winter low temperature impregnates completion rehydration and is also no more than 30 minutes, convenient.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of dry rice flour processing method.
Background technology
With the development of the social economy, people’s lives rhythm is getting faster, living standard steps up, health perception
It is increasingly stronger.Consumer is not only particular about delicious and cheap in terms of food, health, nutrition, and efficient and convenient also at consumer
Consumption mainstream, therefore, conveniently food is more and more by the pro-gaze of consumer.Rice flour is by the universal favorite speed of people
Eat one of food, it is suitable for people of all ages mainly because its mouthfeel is delicate, smooth and full of nutrition, have in stomach, tune, invigorating the spleen, QI invigorating it
Effect obtains the pro-gaze of people.There are many rice flour type, and difference, different places are also different for the production technology of different places
Appellation.According to the content of final products moisture, it can substantially be divided into two classes：First, dry rice flour, moisture generally 14% with
Under；Second is that wet rice flour noodles, moisture is generally in 30% or more, even as high as 60%.The maximum advantage of dry rice flour is storage life limit for length,
Be readily transported, but it is edible before have to pass through and impregnate rehydration 1 hour or more, inconvenient eating.
Invention content
Insufficient present in above-mentioned background technology in order to overcome, the present invention provides a kind of dry rice flour processing methods.
The technical solution adopted by the present invention is as follows to achieve the above object：
A kind of dry rice flour processing method, includes the following steps：
（1）Raw material selects：It for the fresh early rice and amylose content of 23-25% is 15-20%'s to select amylose content
Glutinous rice, according to 3-4:1 weight ratio mixing, obtains the mixed rice of fresh early rice and glutinous rice, with 3 times of mixed rice weight
Clean mountain spring water clean up, drain；
（2）It impregnates：It is put into container with the clean mountain spring water of 3.5 times of mixed rice weight, is heated to 41-45 DEG C, add mixing
The citric acid of rice weight 1-1.2%, stirs evenly, then adds the acid protease for being equivalent to mixed rice weight 0.25%, stirring
It uniformly, will be through step（1）The mixed rice drained pours into container, and temperature is maintained at 41-45 DEG C, impregnates 28-29 hours, takes out
It drains；
（3）Dispensing is crushed：It will be equivalent to the beta cyclodextrin of mixed rice weight 3-3.2%, be equivalent to mixed rice weight 3.2%
Phosphate ester starch is added through step（2）In the mixed rice of processing, stir evenly, then with crush crusher machine, be crushed when along with
It is be equivalent to mixed rice weight 45% to add water, the dosage of water, and being crushed to can be sieved by 80 mesh, is obtained containing beta cyclodextrin, phosphoric acid
The broken rice material of ester starch；
（4）Gelatinization：By step（3）The broken rice material of gained, is heated, steam pressure 0.23Mpa, heating time by steam
It is 5-7 minutes, the broken rice material starch burn degree is made to reach 83.5%, rice paste is made；
（5）Extrusion forming：By step（4）Obtained rice paste, by screw extruder extrusion forming, obtains wet rice flour noodles；
（6）It rubs scattered：By step（The wet rice flour noodles of 5 gained gently rub scattered, spreading for cooling to room temperature；
（7）Baking：It will be through step（6）The wet rice flour noodles of gained, are put into barn, and temperature control is 60-65 DEG C, is toasted 1-2 hours,
It is warming up at 70-75 DEG C and toasts 30-45 minutes again, then taken out from barn, naturally cool to room temperature, pack preserves.
Further, the step（1）In the weight ratio of fresh early rice and glutinous rice be 3.5:1.
The beneficial effects of the present invention are：The present invention uses fresh early rice and the reasonably combined master as dry rice flour of glutinous rice
Raw material is wanted, the dry rice flour mouthfeel produced is aromatic, and health-nutrition, rehydration is fast, as long as impregnating 6-8 minutes at room temperature, winter is low
Temperature, which is impregnated, to be also no more than 30 minutes, so that it may convenient to complete rehydration.
Specific implementation mode
Embodiment 1
A kind of dry rice flour processing method, includes the following steps：
（1）Raw material selects：It for the fresh early rice and amylose content of 23-25% is 15-20%'s to select amylose content
Glutinous rice, according to 3.5:1 weight ratio mixing, obtains the mixed rice of fresh early rice and glutinous rice, with 3 times of mixed rice weight
Clean mountain spring water clean up, drain；
（2）It impregnates：It is put into container with the clean mountain spring water of 3.5 times of mixed rice weight, is heated to 41-45 DEG C, add mixing
The citric acid of rice weight 1.2%, stirs evenly, then adds the acid protease for being equivalent to mixed rice weight 0.25%, and stirring is equal
It is even, it will be through step（1）The mixed rice drained pours into container, and temperature is maintained at 42 DEG C, impregnates 28 hours, taking-up drains；
（3）Dispensing is crushed：It will be equivalent to the beta cyclodextrin of mixed rice weight 3%, the phosphoric acid for being equivalent to mixed rice weight 3.2%
Ester starch is added through step（2）It in the mixed rice of processing, stirs evenly, then with crushing crusher machine, along with adding water when broken,
The dosage of water is be equivalent to mixed rice weight 45%, and being crushed to can be sieved by 80 mesh, is obtained containing beta cyclodextrin, phosphate ester starch
Broken rice material；
（4）Gelatinization：By step（3）The broken rice material of gained, is heated, steam pressure 0.23Mpa, heating time by steam
It is 5-7 minutes, the broken rice material starch burn degree is made to reach 83.5%, rice paste is made；
（5）Extrusion forming：By step（4）Obtained rice paste, by screw extruder extrusion forming, obtains wet rice flour noodles；
（6）It rubs scattered：By step（The wet rice flour noodles of 5 gained gently rub scattered, spreading for cooling to room temperature；
（7）Baking：It will be through step（6）The wet rice flour noodles of gained, are put into barn, and temperature control is 60-65 DEG C, is toasted 1.5 hours,
It is warming up at 70-75 DEG C and toasts 35 minutes again, then taken out from barn, naturally cool to room temperature, pack preserves.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, any made by repair
Change, equivalent replacement, improvement etc., should all include within protection scope of the present invention.
Claims (2)
1. a kind of dry rice flour processing method, which is characterized in that include the following steps：
（1）Raw material selects：It for the fresh early rice and amylose content of 23-25% is 15-20%'s to select amylose content
Glutinous rice, according to 3-4:1 weight ratio mixing, obtains the mixed rice of fresh early rice and glutinous rice, with 3 times of mixed rice weight
Clean mountain spring water clean up, drain；
（2）It impregnates：It is put into container with the clean mountain spring water of 3.5 times of mixed rice weight, is heated to 41-45 DEG C, add mixing
The citric acid of rice weight 1-1.2%, stirs evenly, then adds the acid protease for being equivalent to mixed rice weight 0.25%, stirring
It uniformly, will be through step（1）The mixed rice drained pours into container, and temperature is maintained at 41-45 DEG C, impregnates 28-29 hours, takes out
It drains；
（3）Dispensing is broken：It will be equivalent to the beta cyclodextrin of mixed rice weight 3-3.2%, be equivalent to mixed rice weight 3.2%
Phosphate ester starch is added through step（2）In the mixed rice of processing, stir evenly, then with crush crusher machine, be crushed when along with
It is be equivalent to mixed rice weight 45% to add water, the dosage of water, and being crushed to can be sieved by 80 mesh, is obtained containing beta cyclodextrin, phosphoric acid
The broken rice material of ester starch；
（4）Gelatinization：By step（3）The broken rice material of gained, is heated, steam pressure 0.23Mpa, heating time by steam
It is 5-7 minutes, the broken rice material starch burn degree is made to reach 83.5%, rice paste is made；
（5）Molding：By step（4）Obtained rice paste, by screw extruder extrusion forming, obtains wet rice flour noodles；
（6）It rubs scattered：By step（The wet rice flour noodles of 5 gained gently rub scattered, spreading for cooling to room temperature；
（7）Baking：It will be through step（6）The wet rice flour noodles of gained, are put into barn, and temperature control is 60-65 DEG C, is toasted 1-2 hours,
It is warming up at 70-75 DEG C and toasts 30-45 minutes again, then taken out from barn, naturally cool to room temperature, pack preserves.
2. a kind of dry rice flour processing method according to claim 1, which is characterized in that the step（1）In fresh morning Xian
The weight ratio of rice and glutinous rice is 3.5:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810498104.8A CN108606258A (en) | 2018-05-23 | 2018-05-23 | A kind of dry rice flour processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810498104.8A CN108606258A (en) | 2018-05-23 | 2018-05-23 | A kind of dry rice flour processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108606258A true CN108606258A (en) | 2018-10-02 |
Family
ID=63663715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810498104.8A Pending CN108606258A (en) | 2018-05-23 | 2018-05-23 | A kind of dry rice flour processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108606258A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839820A (en) * | 2019-11-27 | 2020-02-28 | 怀化天天食品科技有限公司 | Production and preparation method of dry rice noodles |
| CN111657426A (en) * | 2020-06-30 | 2020-09-15 | 广西兴业县至珍生态园农业科技有限公司 | Wuhe-moringa oleifera nutritional rice flour and preparation method thereof |
| CN112841511A (en) * | 2021-01-28 | 2021-05-28 | 西藏天虹科技股份有限责任公司 | Highland barley and rice mixed powder, highland barley instant rice flour and preparation method thereof |
| CN113115901A (en) * | 2021-03-18 | 2021-07-16 | 桂林全州县康乐粉业有限责任公司 | Method for simultaneously producing fresh wet rice noodles and dry rice noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160619A (en) * | 2011-02-15 | 2011-08-24 | 宿迁繁唐现代农业有限公司 | Purple potato glutinous wheat noodles and preparation method thereof |
| CN102293372A (en) * | 2011-08-23 | 2011-12-28 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
| CN106578869A (en) * | 2016-11-29 | 2017-04-26 | 桑文凡 | Mixed rice flour for clearing away heat and toxic materials and lowering blood pressure and preparation method thereof |
-
2018
- 2018-05-23 CN CN201810498104.8A patent/CN108606258A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160619A (en) * | 2011-02-15 | 2011-08-24 | 宿迁繁唐现代农业有限公司 | Purple potato glutinous wheat noodles and preparation method thereof |
| CN102293372A (en) * | 2011-08-23 | 2011-12-28 | 中南林业科技大学 | Processing method of straight stripped dry rice noodles |
| CN106578869A (en) * | 2016-11-29 | 2017-04-26 | 桑文凡 | Mixed rice flour for clearing away heat and toxic materials and lowering blood pressure and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110839820A (en) * | 2019-11-27 | 2020-02-28 | 怀化天天食品科技有限公司 | Production and preparation method of dry rice noodles |
| CN111657426A (en) * | 2020-06-30 | 2020-09-15 | 广西兴业县至珍生态园农业科技有限公司 | Wuhe-moringa oleifera nutritional rice flour and preparation method thereof |
| CN112841511A (en) * | 2021-01-28 | 2021-05-28 | 西藏天虹科技股份有限责任公司 | Highland barley and rice mixed powder, highland barley instant rice flour and preparation method thereof |
| CN113115901A (en) * | 2021-03-18 | 2021-07-16 | 桂林全州县康乐粉业有限责任公司 | Method for simultaneously producing fresh wet rice noodles and dry rice noodles |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181002 |
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| RJ01 | Rejection of invention patent application after publication |