CN110122751A - A kind of nourishing the stomach promotees the high-quality ourishing rice flour and its production method of digestion - Google Patents
A kind of nourishing the stomach promotees the high-quality ourishing rice flour and its production method of digestion Download PDFInfo
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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
- 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
-
- 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
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour and its production method of digestion, using early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice add primary raw material of a small amount of soy meal as rice flour by a certain percentage, so that manufactured rice flour is rich in multivitamin, the nutriments such as dietary fiber and mineral matter element, pH value is moderate, it is more easier to digest, rice flour is not easy broken strip, paste soup, quality of rice noodles is good, puffed wheat water is made full use of, avoid the loss of nutriment, in rice flour production process except powder processed and in addition to steaming link progress short time high temperature processing, remaining each link does not use high temperature, so that the nutriment in rice flour is not decomposed because of long-time high temperature process, it is lost, the nutritional ingredient in powder material is saved significantly, the nutritive value of rice flour is higher.
Description
Technical field
The present invention relates to edible rice flour fields, promote high-quality ourishing rice flour and its life of digestion more particularly to a kind of nourishing the stomach
Production method.
Background technique
Rice flour is a kind of using rice as the food of primary raw material, there is long edible history in China, many kinds of,
Multiple tastes, so that a variety of characteristic rice flour cuisines are derived in China especially southern area, with mentioning for people's living standard
Height, people also constantly improve the pursuit of quality of rice noodles, but existing rice flour production method is varied at present, can
Small lot is hand-made, also can high-volume industrialization production, cause rice flour production industry level irregular, the rice flour of production warp
Phenomena such as broken strip, paste soup can often occur, quality is difficult to ensure, and existing rice flour mostly uses multiple additives, not only seeks
It supports and is difficult to ensure, can also seriously endanger the health of eater.
Since the primary raw material of rice flour is rice, for some people for having stomach trouble, long-term consumption can cause human stomach
The discomfort in portion, leads to gastric acid and indigestion, and existing improved method is usually that a little alkali is added in the manufacturing process of rice flour
Face will affect the mouthfeel of rice flour, it is difficult to promote although this way can make rice flour milder.
Therefore, the high-quality ourishing rice flour and its production method for needing a kind of nourishing the stomach rush digestion, are able to solve existing rice flour
Production technology falls behind, and largely uses food additives, and the quality of rice noodles produced is poor, nutrition is low, is unfavorable for human health, and
The problem for being unsuitable for thering is stomach trouble crowd to eat.
Summary of the invention
The object of the present invention is to provide high-quality ourishing rice flours and its production method that a kind of nourishing the stomach promotees digestion, on solving
It states existing rice flour noodles sterilization process to fall behind, largely uses food additives, the quality of rice noodles produced is poor, nutrition is low, is unfavorable for people
Body health, and it is unsuitable for the problem for having stomach trouble crowd to eat.
To achieve the above object, the present invention provides following schemes:
The present invention provides the production method that a kind of nourishing the stomach promotees the high-quality ourishing rice flour of digestion, the production method include with
Lower step:
(1) prepare raw material: prepare 20~30 mass parts of early rice without mildew free from insect pests and bright in color, late long-grained nonglutinous rice 20~
30 mass parts, 10~40 mass parts of milled early medium to short-grain nonglutinous rice and 10~40 mass parts of late polished rice are spare, prepare 60~80 purpose of grinding particle size
5~10 mass parts of soy meal are spare, prepare 15~20 mass parts of cornstarch and 5~10 mass parts of wheaten starch are spare；
(2) impregnate raw material: early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice are cleaned reuse pure water impregnate 12~
For 24 hours, the rice after immersion drains away the water spare, and remaining puffed wheat water uniformly collects low-temperature storage, slightly ferments spare；
(3) it is milled: the early rice to drain away the water, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice being mixed into milling, the granularity of milling is
80~100 mesh, then mixed with soy meal, cornstarch and wheaten starch, obtain mixed powder；
(4) puffed wheat water is concentrated: concentrate is made using the method for freeze concentration in puffed wheat water；
(5) powder processed: being thoroughly mixed mixed powder and concentrate to obtain Rice & peanut milk, and Rice & peanut milk is used self-cooked type screw extrusion
Molding machine is squeezed into rice flour semi-finished product；
(6) it fresh rice-flour noodles finished product processed: by the ventilation aging of rice flour semi-finished product, then steams after being impregnated with pure water, is rubbed scattered after cooling
Cutting, finally detects, sterilizes and pack, obtain fresh rice-flour noodles finished product；
(7) it dry rice flour finished product processed: by the ventilation aging of rice flour semi-finished product, then is steamed after being impregnated with pure water, then rub scattered and do
Dry, final cutting, detection, sterilization are simultaneously packed, and obtain dry rice flour finished product.
Preferably, in step (1), the early rice of selection, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice raw material are new rice, soybean
The soybean harvest time used in powder is no more than 2 years.
Preferably, in step (2), early rice and late long-grained nonglutinous rice are impregnated using 20~30 DEG C of pure water, the ratio of meter Yu Shui
It is 1: 1~1.25；Milled early medium to short-grain nonglutinous rice and late polished rice are impregnated using 25~35 DEG C of pure water, and the ratio of meter Yu Shui is 1: 1~1.5.
Preferably, in step (2), the temperature of puffed wheat water low-temperature storage is 5~8 DEG C, and storage time is 2~4 days.
Preferably, in step (4), the method for freeze concentration uses progressive freeze concentration method.
Preferably, in step (5), the revolving speed of stirring is 30~60r/min, and mixing time is 20~40min.
Preferably, in step (6) and step (7), the temperature of rice flour semi-finished product ventilation aging is 30~35 DEG C, ageing time
For 12~for 24 hours, the time that the rice flour semi-finished product pure water after aging impregnates is 2~4h, and the water temperature of immersion is 20~25 DEG C, is steamed
When steam box temperature be 110~125 DEG C, steaming time be 10~15min.
Preferably, in step (7), the dry method for using heated-air drying, the temperature of hot wind is 40~50 DEG C, drying time
For 2~5h.
A kind of nourishing the stomach promotees the high-quality ourishing rice flour of digestion, and rice flour is promoted the high-quality ourishing rice flour of digestion by above-mentioned nourishing the stomach
Production method is made.
The present invention achieves following advantageous effects compared with the existing technology:
1, a kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour and its production method of digestion, using early rice,
Late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice are used as the primary raw material of rice flour by a certain percentage, so that manufactured rice flour is rich in rice
The nutriments such as multivitamin, dietary fiber and mineral matter element, rice flour are not easy broken strip, paste soup, and quality is higher.
2, a kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour and its production method of digestion, in the raw material of rice flour
A small amount of soy meal is added, can play the role of adjusting rice flour acid-base property, meanwhile, protein, unsaturated lipid are rich in soy meal
Fat acid and dietary fiber so that the nutrition of rice flour is more abundant, will not mouthfeel to rice flour and appearance have an impact, moreover it is possible to promote
Digestion and absorption.
3, a kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour and its production method of digestion, will impregnate raw material and produces
Raw material after raw puffed wheat water concentration as production Rice & peanut milk, so that raw material is dissolved in carbohydrate, vitamin, dietary fiber in puffed wheat water
Equal nutriments are fully used, and the loss of nutriment is avoided, so that rice flour nutrition is more abundant comprehensive.
4, a kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour and its production method of digestion, rice flour production process
In except powder processed and steam link carry out short time high temperature processing in addition to, remaining each link does not use high temperature, so that the battalion in rice flour
Feeding substance is not decomposed because of long-time high temperature process, is lost, and saves the nutritional ingredient in powder material, the nutrition of rice flour significantly
It is worth higher.
5, a kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour and its production method of digestion, cornstarch and small
The addition of wheat starch so that rice flour mouthfeel more chewy, be not easy broken strip, meanwhile, cornstarch and wheaten starch make rice flour more
Add and is easy to digest and be absorbed by the body.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The object of the present invention is to provide high-quality ourishing rice flours and its production method that a kind of nourishing the stomach promotees digestion, using early Xian
Rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice, late polished rice, cornstarch, wheaten starch and soy meal are used as the raw material of rice flour by a certain percentage, with
It solves existing rice flour noodles sterilization process to fall behind, largely uses food additives, the quality of rice noodles produced is poor, nutrition is low, is unfavorable for
Human health, and it is unsuitable for the problem for having stomach trouble crowd to eat.
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below by specific embodiment
The present invention is described in further detail.
Embodiment 1:
The present embodiment provides the high-quality ourishing rice flour that a kind of nourishing the stomach promotees digestion, the raw material of rice flour be early rice, late long-grained nonglutinous rice,
Milled early medium to short-grain nonglutinous rice, late polished rice and soy meal, long-grained nonglutinous rice are rich in protein, riboflavin, niacin, various minerals and a small amount of carbon hydrate
The ingredients such as object, wherein the comparision contents of vitamin B complex are considerable, and long-grained nonglutinous rice has QI invigorating, yin-nourishing, moisturizes, tonifying Qi nourishing heart, nourishing the liver taste
The strong will of body, strengthening the essence and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, be only tired of, quench the thirst, antidiarrheal the effect of, sugar content is low, and Xian is used in often feeding
Rice has certain effect to prevention diabetes, can also prevent athlete's foot, eliminate oral inflammation and halitosis, stimulate the secretion of gastric juice,
Help to digest, and have facilitation to the absorption of fat, the early rice grain of rice is generous and shorter, is in white powder, white belly is big, silty
More, fragile frangible, viscosity is less than late long-grained nonglutinous rice, and the late long-grained nonglutinous rice grain of rice is elongated and slightly flat, organize it is fine and closely woven, it is usually transparent or half
Transparent, white belly is smaller, and hard grain is more, and oiliness is larger；Polished rice protein rich in, carbohydrate, crude fibre, calcium, phosphorus,
The elements such as iron also contain a small amount of B family vitamin, and nature and flavor are sweet, flat, have strengthening the spleen and replenishing qi, stomach function regulating relieving restlessness, the function of antidiarrheal stop dysentery
Effect, milled early medium to short-grain nonglutinous rice are translucent shape, and white belly is larger, and hard grain is few, and late polished rice is white or wax white, and white belly is small, and hard grain is more；Greatly
Macroptilium contains protein abundant, unsaturated fatty acid and dietary fiber, the amino acid composition of protein and animal in base-forming food
Similar, nutritive value is high, and unsaturated fatty acid can prevent the absorption of cholesterol, and dietary fiber peomotes digestion, is good for
These raw materials are made rice flour by stomach nourishing the stomach by a certain percentage, can be avoided the bad digestion of rice flour made of the rice of single kind, no
Suitable for the problem for thering is stomach trouble crowd to eat, while nutrition can be made more comprehensive, abundant, rice flour more chewy is in good taste, is not easy
Broken strip, quality is more preferably；The addition of cornstarch and wheaten starch, so that the starchy material in rice flour is more easier to be converted to shallow lake
Pulverized sugar is conducive to human consumption and absorption, meanwhile, cornstarch and wheaten starch can also play the work for promoting rice flour toughness
With.
Nourishing the stomach promotees the production method of the high-quality ourishing rice flour of digestion including the following steps: firstly, weighing new harvest
Early rice 20kg, late long-grained nonglutinous rice 20kg, milled early medium to short-grain nonglutinous rice 30kg, late polished rice 30kg, cornstarch 15kg, wheaten starch 10kg and soybean
Ready rice is eluriated twice, pays attention to be rinsed using circulating water, can not excessively rub stirring, otherwise can make by powder 5kg
It is lost at the nutriment on rice surface, takes insulation barrel, clean early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice are respectively put into
Pure water puffed wheat is added in four insulation barrels, early rice and late long-grained nonglutinous rice use 30 DEG C of pure water heat-insulation soaking, the ratio of meter Yu Shui
Example is 1: 1, and using 25 DEG C of pure water heat-insulation soaking, the ratio of meter Yu Shui is 1: 1.5, and it is small to impregnate 12 for milled early medium to short-grain nonglutinous rice and late polished rice
When, rice can be made to soften in this way, facilitate subsequent milling step, also the nutriment in rice can be made more stable, will own
Rice pull mixing out, drain away the water spare, the mixing of remaining puffed wheat water is stored in 5 DEG C of refrigerating chamber, carries out cold fermentation 3
It, due to the nutriments such as the protein containing rice epidermis, starch, vitamin, microelement, nutritive value pole in puffed wheat water
Height, cold fermentation will not only decompose the nutriment destroyed in puffed wheat water, additionally it is possible to make nutriment in puffed wheat water more
Stablize, while the addition of microorganism can promote the digestion of rice flour, play the role of stomach invigorating.
Further, the mixed with rice to drain away the water is milled using pulverizer, milling granularity is 80 mesh, then big with 60 purposes
Bean powder, cornstarch and wheaten starch are mixed to get mixed powder, enable to manufactured rice flour quality more uniform in this way, mouthfeel
More preferably, the puffed wheat water fermented is subjected to freeze concentration using progressive freeze concentration method and obtains concentrate, freeze concentration can be kept away
Exempt from nutriment in puffed wheat water and meet pyrolytic, remain the nutriment in puffed wheat water to the maximum extent, then by mixed powder
Fusion is stirred in agitator with concentrate and is made Rice & peanut milk, the revolving speed of stirring is 30r/min, mixing time 20min, this
Sample can make Rice & peanut milk more energetically, and manufactured rice flour more chewy is not easy broken strip, improves the quality of rice flour, use self-cooked type spiral shell
Single lead screw ex truding briquetting machine is revolved by Rice & peanut milk extrusion forming, obtains rice flour semi-finished product, and rice flour semi-finished product are hung on into ventilation and carry out aging, temperature
Degree control continues aging 18 hours, so that rice flour character is more stable at 30 DEG C.
Further, the rice flour semi-finished product after aging impregnate 2 hours in 20 DEG C of water, remove rice flour semi-finished product outer surface
Starchy material so that rice flour will not be led to the problem of when edible paste soup, the rice flour semi-finished product after immersion enter steam box into
Row steams, and the temperature of steam box is controlled at 120 DEG C, steaming time 12min when steaming, and both can guarantee that rice flour was completely well-done in this way,
Simultaneously it will not be cooled to room temperature, rubbed scattered simultaneously because of the nutriment in long-time high temperature rice flour, steamed rice flour semi-finished product
Scale lengths are clipped to, then carry out the conventional detections such as nutritional ingredient, heavy metal, microorganism to it, carry out sterilization processing after qualified
And pack, the fresh rice-flour noodles finished product that nourishing the stomach promotees the high-quality ourishing rice flour of digestion has just been made.
Further, in order to facilitate the storage and transport of rice flour, the present embodiment additionally provides the producer of dry rice flour finished product
Method, remaining step is identical as the production method of fresh rice-flour noodles, and difference is after rubbing scattered the above-mentioned rice flour semi-finished product steamed, uses
The method of heated-air drying is dried, and the temperature of hot wind is controlled at 40 DEG C, and drying time 5h not will cause in rice flour in this way
Nutriment, which decomposes, to be lost, then dry rice flour is clipped to scale lengths, carries out nutritional ingredient, heavy metal, microorganism to it
Etc. conventional detections, sterilization processing is carried out after qualified and is packed, the dry rice that nourishing the stomach promotees the high-quality ourishing rice flour of digestion has just been made
Powder finished product.
Embodiment 2:
The present embodiment provides the high-quality ourishing rice flours that a kind of nourishing the stomach promotees digestion, equally with early rice, late long-grained nonglutinous rice, early round-grained rice
Rice, late polished rice and soy meal are raw material, and nourishing the stomach promotees the production method of the high-quality ourishing rice flour of digestion including the following steps:
Firstly, weighing the early rice 20kg newly harvested, late long-grained nonglutinous rice 30kg, milled early medium to short-grain nonglutinous rice 10kg, late polished rice 40kg, cornstarch 20kg, small
Ready rice is eluriated twice, pays attention to be rinsed using circulating water, can not excessively rub by wheat starch 5kg and soy meal 5kg
Rub stirring with the hands, the nutriment that otherwise will cause meter surface is lost, take insulation barrel, by clean early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and
Late polished rice, which is respectively put into four insulation barrels, is added pure water puffed wheat, and early rice and late long-grained nonglutinous rice use 25 DEG C of pure water to keep the temperature leaching
Bubble, the ratio of meter Yu Shui are 1: 1.2, and using 30 DEG C of pure water heat-insulation soaking, the ratio of meter Yu Shui is 1 for milled early medium to short-grain nonglutinous rice and late polished rice
: 1.5, it impregnates 16 hours, rice can be made to soften in this way, facilitate subsequent milling step, can also make nutriment in rice more
Adding stabilization, pulls all rice out mixing, drain away the water spare, remaining puffed wheat water mixing is stored in 6 DEG C of refrigerating chamber,
It carries out cold fermentation 2.5 days, due to the nutrients such as the protein containing rice epidermis, starch, vitamin, microelement in puffed wheat water
Matter, nutritive value is high, and cold fermentation will not only decompose the nutriment destroyed in puffed wheat water, additionally it is possible to make in puffed wheat water
Nutriment is more stable, while the addition of microorganism can promote the digestion of rice flour, play the role of stomach invigorating.
Further, the mixed with rice to drain away the water is milled using pulverizer, milling granularity is 80 mesh, then big with 80 purposes
Bean powder, cornstarch and wheaten starch are mixed to get mixed powder, enable to manufactured rice flour quality more uniform in this way, mouthfeel
More preferably, the puffed wheat water fermented is subjected to freeze concentration using progressive freeze concentration method and obtains concentrate, freeze concentration can be kept away
Exempt from nutriment in puffed wheat water and meet pyrolytic, remain the nutriment in puffed wheat water to the maximum extent, then by mixed powder
Fusion is stirred in agitator with concentrate and is made Rice & peanut milk, the revolving speed of stirring is 45r/min, mixing time 20min, this
Sample can make Rice & peanut milk more energetically, and manufactured rice flour more chewy is not easy broken strip, improves the quality of rice flour, use self-cooked type spiral shell
Single lead screw ex truding briquetting machine is revolved by Rice & peanut milk extrusion forming, obtains rice flour semi-finished product, and rice flour semi-finished product are hung on into ventilation and carry out aging, temperature
Degree control continues aging 18 hours, so that rice flour character is more stable at 30 DEG C.
Further, the rice flour semi-finished product after aging impregnate 2 hours in 20 DEG C of water, remove rice flour semi-finished product outer surface
Starchy material so that rice flour will not be led to the problem of when edible paste soup, the rice flour semi-finished product after immersion enter steam box into
Row steams, and the temperature of steam box is controlled at 120 DEG C, steaming time 12min when steaming, and both can guarantee that rice flour was completely well-done in this way,
Simultaneously it will not be cooled to room temperature, rubbed scattered simultaneously because of the nutriment in long-time high temperature rice flour, steamed rice flour semi-finished product
Scale lengths are clipped to, then carry out the conventional detections such as nutritional ingredient, heavy metal, microorganism to it, carry out sterilization processing after qualified
And pack, the fresh rice-flour noodles finished product that nourishing the stomach promotees the high-quality ourishing rice flour of digestion has just been made.
Further, in order to facilitate the storage and transport of rice flour, the present embodiment additionally provides the producer of dry rice flour finished product
Method, remaining step is identical as the production method of fresh rice-flour noodles, and difference is after rubbing scattered the above-mentioned rice flour semi-finished product steamed, uses
The method of heated-air drying is dried, and the temperature of hot wind is controlled at 40 DEG C, and drying time 5h not will cause in rice flour in this way
Nutriment, which decomposes, to be lost, then dry rice flour is clipped to scale lengths, carries out nutritional ingredient, heavy metal, microorganism to it
Etc. conventional detections, sterilization processing is carried out after qualified and is packed, the dry rice that nourishing the stomach promotees the high-quality ourishing rice flour of digestion has just been made
Powder finished product.
Embodiment 3:
The present embodiment provides the high-quality ourishing rice flours that a kind of nourishing the stomach promotees digestion, equally with early rice, late long-grained nonglutinous rice, early round-grained rice
Rice, late polished rice and soy meal are raw material, and nourishing the stomach promotees the production method of the high-quality ourishing rice flour of digestion including the following steps:
Firstly, weighing the early rice 25kg newly harvested, late long-grained nonglutinous rice 25kg, milled early medium to short-grain nonglutinous rice 25kg, late polished rice 25kg, cornstarch 18kg, small
Ready rice is eluriated twice, pays attention to be rinsed using circulating water by wheat starch 10kg and soy meal 8kg, can not be excessive
Rubbing stirring, the nutriment that otherwise will cause meter surface are lost, and take insulation barrel, by clean early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice
It is respectively put into addition pure water puffed wheat in four insulation barrels with late polished rice, early rice and late long-grained nonglutinous rice are kept the temperature using 25 DEG C of pure water
It impregnates, the ratio of meter Yu Shui is 1: 1.1, and milled early medium to short-grain nonglutinous rice and evening polished rice use 35 DEG C of pure water heat-insulation soaking, the ratio of meter Yu Shui
It is 1: 1.3, impregnates 24 hours, rice can be made to soften in this way, facilitate subsequent milling step, can also make the nutriment in rice
It is more stable, it pulls all rice out mixing, drains away the water spare, remaining puffed wheat water mixing is stored in 6 DEG C of refrigerating chamber
In, it carries out cold fermentation 4 days, due to the nutrition such as the protein containing rice epidermis, starch, vitamin, microelement in puffed wheat water
Substance, nutritive value is high, and cold fermentation will not only decompose the nutriment destroyed in puffed wheat water, additionally it is possible to make in puffed wheat water
Nutriment it is more stable, while the addition of microorganism can promote the digestion of rice flour, play the role of stomach invigorating.
Further, the mixed with rice to drain away the water is milled using pulverizer, milling granularity is 100 mesh, then big with 80 mesh
Bean powder, cornstarch and wheaten starch are mixed to get mixed powder, enable to manufactured rice flour quality more uniform in this way, mouthfeel
More preferably, the puffed wheat water fermented is subjected to freeze concentration using progressive freeze concentration method and obtains concentrate, freeze concentration can be kept away
Exempt from nutriment in puffed wheat water and meet pyrolytic, remain the nutriment in puffed wheat water to the maximum extent, then by mixed powder
Fusion is stirred in agitator with concentrate and is made Rice & peanut milk, the revolving speed of stirring is 45r/min, mixing time 30min, this
Sample can make Rice & peanut milk more energetically, and manufactured rice flour more chewy is not easy broken strip, improves the quality of rice flour, use self-cooked type spiral shell
Single lead screw ex truding briquetting machine is revolved by Rice & peanut milk extrusion forming, obtains rice flour semi-finished product, and rice flour semi-finished product are hung on into ventilation and carry out aging, temperature
Degree control continues aging 24 hours, so that rice flour character is more stable at 35 DEG C.
Further, the rice flour semi-finished product after aging impregnate 3 hours in 20 DEG C of water, remove rice flour semi-finished product outer surface
Starchy material so that rice flour will not be led to the problem of when edible paste soup, the rice flour semi-finished product after immersion enter steam box into
Row steams, and the temperature of steam box is controlled at 115 DEG C, steaming time 14min when steaming, and both can guarantee that rice flour was completely well-done in this way,
Simultaneously it will not be cooled to room temperature, rubbed scattered simultaneously because of the nutriment in long-time high temperature rice flour, steamed rice flour semi-finished product
Scale lengths are clipped to, then carry out the conventional detections such as nutritional ingredient, heavy metal, microorganism to it, carry out sterilization processing after qualified
And pack, the fresh rice-flour noodles finished product that nourishing the stomach promotees the high-quality ourishing rice flour of digestion has just been made.
Further, in order to facilitate the storage and transport of rice flour, the present embodiment additionally provides the producer of dry rice flour finished product
Method, remaining step is identical as the production method of fresh rice-flour noodles, and difference is after rubbing scattered the above-mentioned rice flour semi-finished product steamed, uses
The method of heated-air drying is dried, and the temperature of hot wind is controlled at 45 DEG C, and drying time 4h not will cause in rice flour in this way
Nutriment, which decomposes, to be lost, then dry rice flour is clipped to scale lengths, carries out nutritional ingredient, heavy metal, microorganism to it
Etc. conventional detections, sterilization processing is carried out after qualified and is packed, the dry rice that nourishing the stomach promotees the high-quality ourishing rice flour of digestion has just been made
Powder finished product.
A kind of nourishing the stomach provided by the invention promotees the high-quality ourishing rice flour of digestion with early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice, late round-grained rice
Rice and soy meal be raw material, produce rice flour by a certain percentage so that manufactured rice flour rich in multivitamin, dietary fiber and
The nutriments such as mineral matter element, rice flour are not easy broken strip, paste soup, and quality is higher, meanwhile, soy meal, which can play, adjusts rice flour acid
The effect of alkalinity plays the role of stomach invigorating so that rice flour, which is made, more to be facilitated to digest, will not mouthfeel to rice flour and appearance produce
Raw to influence, when production, will impregnate after the puffed wheat water concentration that raw material generates as the raw material for making Rice & peanut milk, so that raw material is dissolved in puffed wheat
The nutriments such as carbohydrate, vitamin, dietary fiber in water are fully used, and the loss of nutriment is avoided, so that rice
Powder nutrition is more abundant, and the addition of cornstarch and wheaten starch improves the toughness of rice flour comprehensively, boil long it is not rotten, and more
It is easy to be digested, in entire production process except powder processed and in addition to steaming link progress short time high temperature processing, remaining is each
Link does not use high temperature, so that the nutriment in rice flour is not decomposed because of long-time high temperature process, is lost, saves significantly
The nutritive value of nutritional ingredient in powder material, rice flour is higher.
It should be noted that nourishing the stomach provided by the invention promotees in the production method of the high-quality ourishing rice flour of digestion, concentration
The method of heated-air drying etc. used when the progressive freeze concentration method that uses when puffed wheat water, dry rice flour finished product processed is existing side
What method, principle and implementation process were well known to those skilled in the art, therefore, operation is no longer superfluous in the present invention in detail
It states.
The nourishing the stomach that the embodiment of the present invention 1~3 is provided promotees the high-quality ourishing rice flour and certain existing brand 1 at present of digestion
Rice flour, certain 2 rice flour of brand compare detection, and detection project includes nutrition content, and whether boiling pastes soup, whether boiling breaks
Item, testing result are as follows:
The nutritional ingredient of certain 1 rice flour of brand
| Project | Content (every 100g) | Project | Content (every 100g) |
| Energy | 1508KJ | Magnesium | 34mg |
| Protein | 2.5g | Zinc | 0.15μg |
| Fat | 0.7g | Selenium | 0.20μg |
| Carbohydrate | 78.3g | Vitamin A | 0 |
| Sodium | 1.4mg | B family vitamin | 0 |
| Iron | 1.1mg | Vitamin C | 8mg |
| Phosphorus | 121mg | Vitamin D | 0 |
| Potassium | 14mg | Vitamin E | 1.1mg |
| Calcium | 30mg | Carrotene | 0 |
| Copper | 0.19mg |
The nutritional ingredient of certain 2 rice flour of brand
The nutritional ingredient of 1 rice flour of embodiment
| Project | Content (every 100g) | Project | Content (every 100g) |
| Energy | 1872KJ | Magnesium | 35mg |
| Protein | 9.6g | Zinc | 3.8μg |
| Fat | 1.0g | Selenium | 3.4μg |
| Carbohydrate | 78.2g | Vitamin A | 8.4mg |
| Sodium | 0.1mg | B family vitamin | 2.0mg |
| Iron | 1.5mg | Vitamin C | 5mg |
| Phosphorus | 145mg | Vitamin D | 3mg |
| Potassium | 98mg | Vitamin E | 1.5mg |
| Calcium | 22mg | Carrotene | 2.5mg |
| Copper | 0.21mg |
The nutritional ingredient of 2 rice flour of embodiment
The nutritional ingredient of 3 rice flour of embodiment
| Project | Content (every 100g) | Project | Content (every 100g) |
| Energy | 1859KJ | Magnesium | 36mg |
| Protein | 10.3g | Zinc | 3.8μg |
| Fat | 1.3g | Selenium | 3.5μg |
| Carbohydrate | 78.2g | Vitamin A | 9.8mg |
| Sodium | 0.1mg | B family vitamin | 2.3mg |
| Iron | 1.6mg | Vitamin C | 5.1mg |
| Phosphorus | 146mg | Vitamin D | 3.3mg |
| Potassium | 100mg | Vitamin E | 1.7mg |
| Calcium | 20mg | Carrotene | 3.0mg |
| Copper | 0.24mg |
The quality of rice flour
| Paste soup situation | Broken strip situation | |
| The rice flour of certain brand 1 | Soup is pasted in boiling appearance in 5 minutes | There is broken strip within boiling 10 minutes |
| The rice flour of certain brand 2 | Soup is pasted in boiling appearance in 4 minutes | There is broken strip within boiling 9 minutes |
| The rice flour of embodiment 1 | Always soup is not pasted | 30 minutes unbroken noodles of boiling |
| The rice flour of embodiment 2 | Always soup is not pasted | 30 minutes unbroken noodles of boiling |
| The rice flour of embodiment 3 | Always soup is not pasted | 30 minutes unbroken noodles of boiling |
The high-quality battalion with nourishing the stomach of the offer of the embodiment of the present invention 1~3 is provided by above-mentioned testing result
Feeding rice flour is compared to current certain 1 rice flour of brand existing on the market and certain 2 rice flour of brand, and contained energy is higher, minerals
For constituent content also above existing product, sodium element content is low, under the premise of supplementing the mineral matter element of needed by human body advantageously
In human health, since production process mostly uses low temperature process, vitamin content is higher, especially not containing common rice flour
The vitamin A and carrotene contained more has nutrition, the high-quality Nutritive Rice with nourishing the stomach provided by the invention
Soup, unbroken noodles are not pasted in powder, long-time boiling, higher compared to existing quality of rice noodles.
Invention applies a specific example illustrates the principle and implementation of the invention, above embodiments are said
It is bright to be merely used to help understand method and its core concept of the invention；At the same time, for those skilled in the art, foundation
Thought of the invention, there will be changes in the specific implementation manner and application range.To sum up, the content of the present specification should not manage
Solution is limitation of the present invention.
Claims (9)
1. the production method that a kind of nourishing the stomach promotees the high-quality ourishing rice flour of digestion, it is characterised in that: the production method include with
Lower step:
(1) prepare raw material: preparing 20~30 mass parts of early rice, 20~30 matter of late long-grained nonglutinous rice without mildew free from insect pests and bright in color
It is spare to measure part, 10~40 mass parts of milled early medium to short-grain nonglutinous rice and 10~40 mass parts of late polished rice, prepares the soybean of 60~80 mesh of grinding particle size
5~10 mass parts of powder are spare, prepare 15~20 mass parts of cornstarch and 5~10 mass parts of wheaten starch are spare；
(2) impregnate raw material: early rice, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice are cleaned reuse pure water impregnate 12~for 24 hours, leaching
Rice after bubble drains away the water spare, and remaining puffed wheat water uniformly collects low-temperature storage, slightly ferments spare；
(3) it being milled: the early rice to drain away the water, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice is mixed into milling, the granularity of milling is 80~
100 mesh, then mixed with soy meal, cornstarch and wheaten starch, obtain mixed powder；
(4) puffed wheat water is concentrated: concentrate is made using the method for freeze concentration in puffed wheat water；
(5) powder processed: being thoroughly mixed mixed powder and concentrate to obtain Rice & peanut milk, and Rice & peanut milk is used self-cooked type screw extruding bri quetting
Machine is squeezed into rice flour semi-finished product；
(6) fresh rice-flour noodles finished product processed: by the ventilation aging of rice flour semi-finished product, then steaming after being impregnated with pure water, rub scattered cutting after cooling,
It finally detects, sterilize and pack, obtain fresh rice-flour noodles finished product；
(7) it dry rice flour finished product processed: by the ventilation aging of rice flour semi-finished product, then is steamed after being impregnated with pure water, then rub scattered and dry, most
After cut off, detect, sterilize and pack, obtain dry rice flour finished product.
2. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (1), the early rice of selection, late long-grained nonglutinous rice, milled early medium to short-grain nonglutinous rice and late polished rice raw material are new rice, soybean harvest used in soy meal
Time is no more than 2 years.
3. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (2), early rice and late long-grained nonglutinous rice are impregnated using 20~30 DEG C of pure water, and the ratio of meter Yu Shui is 1: 1~1.25；Early round-grained rice
Rice and late polished rice are impregnated using 25~35 DEG C of pure water, and the ratio of meter Yu Shui is 1: 1~1.5.
4. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (2), the temperature of puffed wheat water low-temperature storage is 5~8 DEG C, and storage time is 2~4 days.
5. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (4), the method for freeze concentration uses progressive freeze concentration method.
6. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (5), the revolving speed of stirring is 30~60r/min, and mixing time is 20~40min.
7. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (6) and step (7), rice flour semi-finished product divulge information aging temperature be 30~35 DEG C, ageing time be 12~for 24 hours, aging
The time that rice flour semi-finished product pure water afterwards impregnates is 2~4h, and the water temperature of immersion is 20~25 DEG C, and the temperature of steam box is when steaming
110~125 DEG C, steaming time is 10~15min.
8. the production method that a kind of nourishing the stomach according to claim 1 promotees the high-quality ourishing rice flour of digestion, it is characterised in that:
In step (7), the dry method for using heated-air drying, the temperature of hot wind is 40~50 DEG C, and drying time is 2~5h.
9. the high-quality ourishing rice flour that a kind of nourishing the stomach promotees digestion, it is characterised in that: rice flour is any described by claim 1~8
The production method that nourishing the stomach promotees the high-quality ourishing rice flour of digestion is made.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887379A (en) * | 2020-06-23 | 2020-11-06 | 合肥汇集电气自动化有限公司 | Fermented bean dreg rice flour and preparation method thereof |
| CN112674267A (en) * | 2020-12-07 | 2021-04-20 | 无锡新禾创工食品科技有限公司 | Preparation method of freshly squeezed rice noodles |
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