CN109619539A - A method of preventing broken strip in rice flour sterilization process - Google Patents
A method of preventing broken strip in rice flour sterilization process Download PDFInfo
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- CN109619539A CN109619539A CN201910127963.0A CN201910127963A CN109619539A CN 109619539 A CN109619539 A CN 109619539A CN 201910127963 A CN201910127963 A CN 201910127963A CN 109619539 A CN109619539 A CN 109619539A
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- rice
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
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Abstract
The present invention discloses a kind of method for preventing broken strip in rice flour sterilization process, comprising the following steps: step 1: rice raw material immersion, defibrination；Step 2: dehydration；Step 3: damping mixing: pouring into rice meal in stirring flour steaming machine, adds the quality improver that dosage is rice meal total weight 3%-5%, is uniformly mixed；Step 4: it just steams；Step 5: extrusion forming；Step 6: multiple to steam cutting；Step 7: washing；Step 8: packaging sterilization.A kind of quality improver preventing broken strip in rice flour sterilization process disclosed by the invention, including methylcellulose, hydroxypropyl methyl cellulose.By compounding with rice meal, the strip-breaking rate in rice flour sterilization process is effectively reduced, it is easy to operate, it is at low cost, therefore have highly application value and market potential.
Description
Technical field
The invention belongs to rice flour processing technique fields, and in particular to a method of prevent broken strip in rice flour sterilization process.
Background technique
Rice flour is a kind of traditional food with long history.Its quality is soft, it is smooth it is palatable, have bite, can not only be used for
Staple food, but also as snack.But the production of rice flour is again different from noodles, and the protein in rice is unable to the same forming face of image planes powder
Muscle network, only by retrogradation after rice starch gelatinization to generate tensile strength.And rice flour is in sterilization process, due to high temperature,
Starch gel network is destroyed, and causes rice flour strip-breaking rate in sterilization process higher.By to rice powder carry out it is necessary processing,
The measures such as quality improver are added, rice flour can be made to still maintain gelation in sterilization process, to prevent rice flour broken strip.
The method for solving silk broken strip phenomenon in rice flour sterilization process at present, it is main (to be formed sediment containing branch by addition potato starch
Powder 80% or so) amylopectin content in Lai Tigao raw material；Then pass through addition aluminum aluminum sulfate (potassium alum), alum (ammonium
Alum), that composite phosphate (sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate etc.) and konjaku flour, converted starch etc. increase vermicelli from rice starch is tough
Property, reduce strip-breaking rate etc..
However there is no the strip-breaking rates for significantly reducing rice flour for the above method, and have used industrial chemicals, it is food-safe
The problem of causing certain risk, thus it is proposed that a kind of method for preventing broken strip in rice flour sterilization process.
Summary of the invention
The purpose of the present invention is to provide a kind of methods for preventing broken strip in rice flour sterilization process, to solve above-mentioned background skill
The strip-breaking rate for having used industrial chemicals to reduce rice flour proposed in art, effect difference and food-safe causes asking for certain risk
Topic.
To achieve the above object, the invention provides the following technical scheme: a kind of side for preventing broken strip in rice flour sterilization process
Method, comprising the following steps:
Step 1: rice in steep defibrination: by rice in steep, Rice & peanut milk is then worn into.
Step 2: dehydration: big Rice & peanut milk is dehydrated, rice meal is obtained.
Step 3: damping mixing: the quality-improving for accounting for rice meal weight 3%-5% is added in adjustment rice meal moisture content
Agent is uniformly mixed.
Step 4: it just steams: being passed through steam, make rice meal elder generation partial gelatinization.
Step 5；Extrusion forming: the rice meal after first steam first is squeezed in flakes, strip is being extruded into.
Step 6；It is multiple to steam: rice flour after extruding is steamed again to complete gelatinization.
Step 7；Washing: elution 2min is carried out to the rice flour after multiple steaming with cold water.
Step 8；Packaging sterilization: it is packed using low vacuum, is passed through 95 DEG C of steam and is sterilized.
Preferably, the soaking time of rice is 1-2h in the step 1.
Preferably, the Rice & peanut milk described in step 1 crosses the sieve of 80-100 mesh.
Preferably, the moisture content of rice meal is 35%-45% in the step 3.
Preferably, the quality improver being added in the step 3 is methylcellulose or hydroxypropyl methyl cellulose.
Preferably, it is 6-8min, steam pressure 0.1-0.2MPa, the gelatinization journey of ingredient that the time is just steamed in the step 4
Degree is 70%-80%.
Preferably, steaming the time in the step 6 again is 2-3min, steam pressure 0.1-0.2MPa.
Preferably, the temperature of cold water is 0-10 DEG C in the step 7, and the elution time is 2-3min.
Preferably, sterilizing time is 40-50min in the step 8.
Compared with prior art, the beneficial effects of the present invention are: the present invention is fine using methylcellulose and hydroxypropyl methyl
That is, at high temperature the unique heat-induced gel feature of dimension element forms gel, the shape in rice flour sterilization process by hydrophobic interaction
At gel network, to reinforce the gel network of rice flour, rice flour broken strip is prevented.This method is easy to operate, and safety non-pollution has
Very high application and popularization value.
Detailed description of the invention
Fig. 1 is influence of the embodiment 1-3 difference methylcellulose additive amount to rice flour strip-breaking rate in sterilization process；
Fig. 2 is influence of the embodiment 4-6 difference hydroxypropyl methyl cellulose additive amount to rice flour strip-breaking rate in sterilization process；
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
Fig. 1 and Fig. 2 are please referred to, the present invention provides a kind of technical solution:
Additive amount in the present embodiment according to methylcellulose accounts for 3% addition of starch weight.
Rice after taking 100kg to clean impregnates 1h, wears into Rice & peanut milk with fiberizer, crosses the sieve of 80 mesh, then to Rice & peanut milk into
Row is partially dehydrated.The methylcellulose of 3kg is added in dewatered rice flour, is sufficiently mixed uniformly, adjusts the moisture content of mixture
To 35%.The steam that 0.1MPa is passed through into mixture carries out just steaming 6min, and the gelatinization degree of rice meal is made to reach 70%.It will paste
Mixture after change first squeezes slabbing with extruder, then squeezes and be passed through the steam of 0.1MPa into strips and carry out multiple steaming, when steaming again
Between be 2min, obtained rice flour elutes 2min with 0 DEG C of cold water, is finally packed using low vacuum and is sterilized to rice flour.Sterilization
Temperature is 95 DEG C, time 40min.
Embodiment 2
Fig. 1 and Fig. 2 are please referred to, the present invention provides a kind of technical solution:
Additive amount in the present embodiment according to methylcellulose accounts for 4% addition of starch weight.
Rice after taking 100kg to clean impregnates 2h, wears into Rice & peanut milk with fiberizer, the sieve of 100 mesh is crossed, then to Rice & peanut milk
It carries out partially dehydrated.The methylcellulose of 4kg is added in dewatered rice flour, is sufficiently mixed uniformly, the moisture for adjusting mixture contains
It measures to 40%.The steam that 0.2MPa is passed through into mixture carries out just steaming 7min, and the gelatinization degree of rice meal is made to reach 75%.It will
Mixture after gelatinization first squeezes slabbing with extruder, then squeezes and be passed through the steam of 0.2MPa into strips and carry out multiple steaming, multiple to steam
Time is 2.5min, and obtained rice flour elutes 2min with 5 DEG C of cold water, is finally sterilized using low vacuum packaging to rice flour.
Sterilization temperature is 95 DEG C, time 45min.
Embodiment 3
Fig. 1 and Fig. 2 are please referred to, the present invention provides a kind of technical solution:
Additive amount in the present embodiment according to methylcellulose accounts for 5% addition of starch weight.
Rice after taking 100kg to clean impregnates 2h, wears into Rice & peanut milk with fiberizer, crosses the sieve of 80 mesh, then to Rice & peanut milk into
Row is partially dehydrated.The methylcellulose of 5kg is added in dewatered rice flour, is sufficiently mixed uniformly, adjusts the moisture content of mixture
To 45%.The steam that 0.2MPa is passed through into mixture carries out just steaming 8min, and the gelatinization degree of rice meal is made to reach 80%.It will paste
Mixture after change first squeezes slabbing with extruder, then squeezes and be passed through the steam of 0.2MPa into strips and carry out multiple steaming, when steaming again
Between be 3min, obtained rice flour elutes 2min with 10 DEG C of cold water, is finally packed using low vacuum and is sterilized to rice flour.Sterilization
Temperature is 95 DEG C, time 50min.
Embodiment 4
Fig. 1 and Fig. 2 are please referred to, the present invention provides a kind of technical solution:
Additive amount in the present embodiment according to hydroxypropyl methyl cellulose accounts for 3% addition of starch weight.
Rice after taking 100kg to clean impregnates 1h, wears into Rice & peanut milk with fiberizer, crosses the sieve of 80 mesh, then to Rice & peanut milk into
Row is partially dehydrated.The hydroxypropyl methyl cellulose of 3kg is added in dewatered rice flour, is sufficiently mixed uniformly, adjusts the water of mixture
Divide content to 35%.The steam that 0.1MPa is passed through into mixture carries out just steaming 6min, reaches the gelatinization degree of rice meal
70%.Mixture after gelatinization is first squeezed into slabbing with extruder, then is squeezed and is passed through the steam of 0.1MPa into strips and is answered
It steams, steaming the time again is 2min, and obtained rice flour elutes 2min with 0 DEG C of cold water, is finally carried out using low vacuum packaging to rice flour
Sterilization.Sterilization temperature is 95 DEG C, time 40min.
Embodiment 5
Fig. 1 and Fig. 2 are please referred to, the present invention provides a kind of technical solution:
Additive amount in the present embodiment according to hydroxypropyl methyl cellulose accounts for 4% addition of starch weight.
Rice after taking 100kg to clean impregnates 2h, wears into Rice & peanut milk with fiberizer, the sieve of 100 mesh is crossed, then to Rice & peanut milk
It carries out partially dehydrated.The hydroxypropyl methyl cellulose of 4kg is added in dewatered rice flour, is sufficiently mixed uniformly, adjusts mixture
Moisture content is to 40%.The steam that 0.2MPa is passed through into mixture carries out just steaming 7min, reaches the gelatinization degree of rice meal
75%.Mixture after gelatinization is first squeezed into slabbing with extruder, then is squeezed and is passed through the steam of 0.2MPa into strips and is answered
Steam, steaming the time again is 2.5min, and obtained rice flour elutes 2min with 5 DEG C of cold water, finally using low vacuum pack to rice flour into
Row sterilization.Sterilization temperature is 95 DEG C, time 45min.
Embodiment 6
Fig. 1 and Fig. 2 are please referred to, the present invention provides a kind of technical solution:
Additive amount in the present embodiment according to hydroxypropyl methyl cellulose accounts for 5% addition of starch weight.
Rice after taking 100kg to clean impregnates 2h, wears into Rice & peanut milk with fiberizer, crosses the sieve of 80 mesh, then to Rice & peanut milk into
Row is partially dehydrated.The hydroxypropyl methyl cellulose of 5kg is added in dewatered rice flour, is sufficiently mixed uniformly, adjusts the water of mixture
Divide content to 45%.The steam that 0.2MPa is passed through into mixture carries out just steaming 8min, reaches the gelatinization degree of rice meal
80%.Mixture after gelatinization is first squeezed into slabbing with extruder, then is squeezed and is passed through the steam of 0.2MPa into strips and is answered
It steams, steaming the time again is 3min, and obtained rice flour elutes 2min with 10 DEG C of cold water, is finally carried out using low vacuum packaging to rice flour
Sterilization.Sterilization temperature is 95 DEG C, time 50min.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (10)
1. a kind of method for preventing broken strip in rice flour sterilization process, it is characterised in that: the following steps are included:
Step 1: rice in steep defibrination: by rice in steep, Rice & peanut milk is then worn into.
Step 2: dehydration: big Rice & peanut milk is dehydrated, rice meal is obtained.
Step 3: damping mixing: adjustment rice meal moisture content is added the quality improver for accounting for rice meal weight 3%-5%, mixes
It closes uniform.
Step 4: it just steams: being passed through steam, make rice meal elder generation partial gelatinization.
Step 5；Extrusion forming: the rice meal after first steam first is squeezed in flakes, strip is being extruded into.
Step 6；It is multiple to steam: rice flour after extruding is steamed again to complete gelatinization.
Step 7；Washing: elution 2min is carried out to the rice flour after multiple steaming with cold water.
Step 8；Packaging sterilization: it is packed using low vacuum, is passed through 95 DEG C of steam and is sterilized.
2. a kind of method for preventing broken strip in rice flour sterilization process according to claim 1, it is characterised in that: the step
The soaking time of rice is 1-2h in one.
3. a kind of method for preventing broken strip in rice flour sterilization process according to claim 1, it is characterised in that: the step
Rice & peanut milk described in one crosses the sieve of 80-100 mesh.
4. a kind of method for preventing broken strip in rice flour sterilization process according to claim 1, it is characterised in that: the step
The moisture content of rice meal is 45%-55% in three.
5. a kind of method for preventing broken strip in rice flour sterilization process according to claim 1, it is characterised in that: the step
The quality improver being added in three is methylcellulose or hydroxypropyl methyl cellulose, additive amount 3-5%.
6. a kind of method for preventing broken strip in rice flour sterilization process according to claim 1, it is characterised in that: the step
Four steam the time just for 6-8min, and steam pressure 0.1-0.2MPa, the gelatinization degree of ingredient is 70%-80%.
7. a kind of method for preventing broken strip in rice flour sterilization process according to claim 1, it is characterised in that: the step
Six steam the time again for 2-3min, steam pressure 0.1-0.2MPa.
8. the method according to claim 1 for preventing broken strip in rice flour sterilization process, it is characterised in that: step 7 cold water
Temperature is 0-10 DEG C, and the elution time is 2-3min.
9. the method according to claim 1 for preventing broken strip in rice flour sterilization process, it is characterised in that: the step 8 is killed
The bacterium time is 40-50min.
10. the method for broken strip in rice flour sterilization process is prevented described in -9 according to claim 1, it is characterised in that: the rice flour
It is prepared by any method of claim 1-9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910127963.0A CN109619539A (en) | 2019-02-21 | 2019-02-21 | A method of preventing broken strip in rice flour sterilization process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910127963.0A CN109619539A (en) | 2019-02-21 | 2019-02-21 | A method of preventing broken strip in rice flour sterilization process |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261520A (en) * | 1999-01-21 | 2000-08-02 | 刘云机 | Flour making formulation using corn as main raw material |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
| CN102396672A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice-noodles |
| CN104705569A (en) * | 2015-04-09 | 2015-06-17 | 王振祥 | Instant glutinous rice flour for nourishing kidneys and reinforcing deficiency |
| CN106173825A (en) * | 2016-06-28 | 2016-12-07 | 韦越仕 | A kind of preparation method containing the Avicennia marina instant glutinous rice flour of fruit |
-
2019
- 2019-02-21 CN CN201910127963.0A patent/CN109619539A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1261520A (en) * | 1999-01-21 | 2000-08-02 | 刘云机 | Flour making formulation using corn as main raw material |
| CN102396672A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Method for controlling retrogradation of instant rice-noodles |
| CN102125222A (en) * | 2010-12-23 | 2011-07-20 | 广东省农业科学院农业生物技术研究所 | Preparation method of rice flour noodles with low noodle breaking rate and quality modifying agent thereof |
| CN104705569A (en) * | 2015-04-09 | 2015-06-17 | 王振祥 | Instant glutinous rice flour for nourishing kidneys and reinforcing deficiency |
| CN106173825A (en) * | 2016-06-28 | 2016-12-07 | 韦越仕 | A kind of preparation method containing the Avicennia marina instant glutinous rice flour of fruit |
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Application publication date: 20190416 |