CN108740741A - A kind of processing method of bitter buckwheat rice flour - Google Patents
A kind of processing method of bitter buckwheat rice flour Download PDFInfo
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- CN108740741A CN108740741A CN201810430722.9A CN201810430722A CN108740741A CN 108740741 A CN108740741 A CN 108740741A CN 201810430722 A CN201810430722 A CN 201810430722A CN 108740741 A CN108740741 A CN 108740741A
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- aging
- bitter buckwheat
- rice flour
- temperature
- vermicelli
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of processing method of pure bitter buckwheat rice flour, chosen including raw material, fry seed, immersion, crushing, stirring, Rapid Fermentation, squeeze powder, aging, a low temperature steam again, secondary aging, high temperature steam again, three times aging, it is loose, dry, cut etc., its main feature is that raw material is pure bitter buckwheat seed, is increased on the basis of existing straight rice-flour noodles technique and fry seed, Rapid Fermentation, low temperature steam again, aging technique three times.The bright degree of the rice flour produced with this method is high, smooth resistant to cook, does not paste soup, it is serious that it solves adhesion during Conventional processing methods of pure bitter buckwheat rice flour, the problem of bad processing and product mouthfeel are partially bitter, it is high to spit slurry, poor toughness, product quality can reach the quality standard of rice rice flour.
Description
Technical field
The present invention relates to grain processing technique, especially a kind of processing method of bitter buckwheat rice flour.
Technical background
That there are mouthfeels is partially bitter according to existing conventional straight rice-flour noodles technique processing bitter buckwheat rice flour, to spit slurry high, poor toughness asks
Topic.Product quality to have obtained should modified technique flow and process operation parameter.
Invention content
It is an object of the invention to provide a kind of processing methods of bitter buckwheat rice flour to reduce bitter taste to improve mouthfeel, reduces
Slurry value is spat, the toughness of product is improved.
A kind of processing method of bitter buckwheat rice flour of the present invention is exactly on the Process ba- sis of existing straight rice-flour noodles according to hardship
The characteristics of buckwheat raw material, increases four procedures, fry seed, Rapid Fermentation, low temperature steam again, aging three times, comprise the concrete steps that：
1, seed is fried：Bitter buckwheat seed is stir-fried about 4-6 minutes at 140-145 DEG C of temperature, color becomes bronzing, can destroy in this way
A kind of enzyme generating bitter taste, eliminates bitter taste；
2, it impregnates：The bitter buckwheat seed fried is soaked in water 8-16 hours；
3, it crushes：The bitter buckwheat seed after impregnating is crushed with pulverizer, more than 70 mesh of smashing fineness；
4, it stirs：Above-mentioned raw materials are put into vertical drum blender, and fermenting microbe is added in whipping process（Lactic acid bacteria）Fermentation；
5, Rapid Fermentation：It ferments under 30 DEG C of -32 DEG C of constant temperature, due to fermenting microbe（Lactic acid bacteria）It is the process addition in stirring,
Strain is relatively uniform to be distributed in bitter buckwheat powder, and fermenting speed is very fast, time 14-18 hour；
6, powder is squeezed：Using self-cooked type bitubular extruder, the partial curing and wire squeeze molding of buckwheat powder is completed；
7, aging：It is the mesh of aging the warp in order to which the vermicelli that preceding working procedure is handled to posterior synechia are more open after burin-in process
Squeezing powder process, low temperature answers steaming process, high temperature answers steaming process, and the processed vermicelli of this three process can all generate adhesion situation, because
This then carry out respectively for the first time, second, third time, when aging, 40-50 is warming up to water vapour burin-in process three times altogether
DEG C, between maintaining humidity 70%-85%, the time to reach the i.e. scattered state of hand rubbing, just meets aging requirement；
8, multiple to steam：Multiple steam is to improve vermicelli curing degree, reduce and spit slurry value, and conventional straight rice-flour noodles production all high temperature steams again
（95-105 DEG C of temperature）, through experiment, a high temperature steams the bitter buckwheat vermicelli of processing its curing degrees again, spits slurry value does not all reach requirement,
Therefore it increases one of low temperature and answers steaming process, temperature is slightly above the gelatinization point of starch, and temperature is 75 DEG C, steams 6-10
Minute, low temperature steams again can make the difference of curing degree in vermicelli surface and vermicelli steam smaller again relative to high temperature, and high temperature answers steaming process,
Its temperature is controlled at 95-105 DEG C, is steamed 2-3 minutes, high temperature steams again can make vermicelli surface brighter, smooth；
9, loose powder：The vermicelli of preceding road aging process processing are unclamped, adhesion, not drafting, in favor of the place of rear road baking operation
Reason；
10, it dries：Vermicelli moisture is reduced to Shui Fen≤14% of product standard defined；
11, it cuts：Product is cut to the length of product standard defined, then is packed.
A kind of processing method of bitter buckwheat rice flour of the present invention solves pure bitter buckwheat rice flour and is glued during Conventional processing methods
Even seriously, the problem of bad processing and product mouthfeel are partially bitter, it is high to spit slurry, poor toughness, product quality can reach rice rice flour
Quality standard.
Specific implementation mode
Raw material：Bitter buckwheat seed（Decladding, belt leather）
1, seed is fried：The temperature that stir-frying is heated in bitter buckwheat seed input disk frying pan is heated to 140 DEG C, 5-6 minutes, color became red
Brown.
2, it impregnates：Bitter buckwheat seed is poured into conveyer after jet flow rice washing machine is cleaned, soaking barrel, time 8- are input into delivery pump
16 hours.
3, it crushes：Bitter buckwheat seed after immersion is rinsed well, after draining, is delivered in pulverizer through conveyer and carries out powder
It is broken, it is more than 70 mesh of smashing fineness.
4, it stirs：It is sent after crushing to vertical garden bucket blender, lactic acid bacteria is added in whipping process, keeps lactic acid bacteria uniform
It is blended in bitter buckwheat powder.
5, Rapid Fermentation：Fermentation is carried out in the state of standing constant temperature, 30 DEG C -32 DEG C of temperature, due to lactic acid bacteria be
The process of stirring is added, therefore strain is relatively uniform is distributed in bitter buckwheat powder, and fermenting speed is very fast, time 14-18 hour.
6, powder is squeezed：Using self-cooked type bitubular extruder, it is fermented after powdery bitter buckwheat can complete the partial curing of buckwheat powder
And wire squeeze molding.
7, an aging：Powder extension is formed through rod machine from the bitter buckwheat vermicelli that powder squeezes out is squeezed, after having one's hair trimmed automatically, delivers into tunnel
Between road formula continuous ageing, ageing time 7-8 hours makes vermicelli gelation, loose.
8, low temperature steams again：Machine is steamed again into continuous low-temperature after aging, and temperature is 75 DEG C, is steamed 6-10 minutes, low
The advantages of temperature is steamed again can make the difference of curing degree in vermicelli surface and vermicelli steam smaller again relative to high temperature, and treated draws for vermicelli
Stretch deformation also smaller.
9, secondary aging：Carry out second of aging again after low temperature steams again, required time is shorter than first time aging, about 4-5
Hour.
10, high temperature steams again：Machine is steamed again into continuous high-temperature after secondary aging, and temperature is controlled at 95-105 DEG C, steams 2-3
Minute, high temperature steams again can make vermicelli surface brighter, smooth.
11, aging three times：Carry out third time aging, required time about 3-4 hours again after high temperature steams again.
12, loose：Vermicelli after third time aging hang, elimination adhesion and drafting loose through hog shred.
13, it dries：Rice flour after loose is hung automatically into low temperature drying chamber, through predrying area, main dry section, completes drying
Area carries out subregion drying, and the rice flour moisture after control drying is in 13%-14%.
14, cutting packaging：Rice flour after drying enters machine for cutting vermicelli, and length as required is cut into chunks, then is packed to obtain the final product
Finished product.
Claims (2)
1. a kind of processing method of bitter buckwheat rice flour, it is characterised in that：It includes the following steps：
（1）, fry seed：Bitter buckwheat seed is stir-fried about 4-6 minutes at 140-145 DEG C of temperature；
（2）, impregnate：The bitter buckwheat seed fried is soaked in water 8-16 hours；
（3）, crush：The bitter buckwheat seed after impregnating is crushed with pulverizer, more than 70 mesh of smashing fineness；
（4）, stirring：Above-mentioned raw materials are put into vertical drum blender, and fermenting microbe is added in whipping process；
（5）, Rapid Fermentation：It ferments under 30 DEG C of -32 DEG C of constant temperature, time 14-18 hour；
（6）, squeeze powder：Using self-cooked type bitubular extruder, the partial curing and wire squeeze molding of buckwheat powder is completed；
（7）, an aging：Powder extension is formed through rod machine from the bitter buckwheat vermicelli that powder squeezes out is squeezed, after having one's hair trimmed automatically, delivers into tunnel
Between formula continuous ageing, ageing time 7-8 hours makes vermicelli gelation, loosely；
（8）, low temperature steams again：Machine is steamed again into continuous low-temperature after aging, and temperature is 75 DEG C, is steamed 6-10 minutes；
（9）, secondary aging：Second of aging is carried out after low temperature steams again, required time is shorter than first time aging, about 4-5 hours；
（10）, high temperature steams again：Machine is steamed again into continuous high-temperature after secondary aging, and temperature is controlled at 95-105 DEG C, steams 2-3
Minute；
（11）, aging three times：Carry out third time aging, required time about 3-4 hours again after high temperature steams again；
（12）, it is loose：Vermicelli after third time aging hang, elimination adhesion and drafting loose through hog shred；
（13）, drying：Rice flour drying after loose, the rice flour moisture after control drying is in 13%-14%；
（14）, cutting packaging：Rice flour after drying enters machine for cutting vermicelli, cuts into chunks, and carries out packaging and gets product.
2. a kind of processing method of bitter buckwheat rice flour according to claim 1, it is characterised in that：The fermenting microbe is lactic acid
Bacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810430722.9A CN108740741A (en) | 2018-05-08 | 2018-05-08 | A kind of processing method of bitter buckwheat rice flour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810430722.9A CN108740741A (en) | 2018-05-08 | 2018-05-08 | A kind of processing method of bitter buckwheat rice flour |
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| Publication Number | Publication Date |
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| CN108740741A true CN108740741A (en) | 2018-11-06 |
Family
ID=64010338
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810430722.9A Pending CN108740741A (en) | 2018-05-08 | 2018-05-08 | A kind of processing method of bitter buckwheat rice flour |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142468A (en) * | 2020-01-07 | 2021-07-23 | 益海嘉里（南昌）粮油食品有限公司 | Buckwheat product and method for producing the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
-
2018
- 2018-05-08 CN CN201810430722.9A patent/CN108740741A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN107581484A (en) * | 2017-09-10 | 2018-01-16 | 湖南裕湘食品有限公司 | A kind of ground rice and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142468A (en) * | 2020-01-07 | 2021-07-23 | 益海嘉里（南昌）粮油食品有限公司 | Buckwheat product and method for producing the same |
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Application publication date: 20181106 |