CN110140869A - A kind of freeze-drying rice flour manufacturing method - Google Patents
A kind of freeze-drying rice flour manufacturing method Download PDFInfo
- Publication number
- CN110140869A CN110140869A CN201910387561.4A CN201910387561A CN110140869A CN 110140869 A CN110140869 A CN 110140869A CN 201910387561 A CN201910387561 A CN 201910387561A CN 110140869 A CN110140869 A CN 110140869A
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- Prior art keywords
- freeze
- rice
- drying
- rice flour
- fermentation
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Classifications
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Abstract
A kind of freeze-drying rice flour manufacturing method, production raw material using rice and cornstarch, fermentation liquid as freeze-drying rice flour, the ratio of rice and cornstarch is 8:2, it is made altogether using ten steps, ten steps are elutriation respectively, immersion, defibrination, stirring, ferment, the group of boiling, wire squeeze, steaming, cut powder, freeze-drying.Process is lyophilized to carry out using vacuum freeze drier, rice flour is packed into packing container before freeze-drying and is lyophilized, the sale of product is facilitated.Present invention combination traditional handicraft produces fermentation water rice flour, finished product obtained can be reserved for or so half a year under refrigerated conditions, when people eat, food directly can be steeped with boiled water, eats shape, mouthfeel and nutrition more convenient, and that remain product to greatest extent, it is able to achieve effective popularization of fermentation water rice flour, meet numerous person sponging on an aristocrats' needs, and can be to the income that the producer has brought, and the problem that shelf-life for can solve fermentation rice-flour noodles is short.Based on the above, so application prospect that the present invention has had.
Description
Technical field
The present invention relates to foodstuff production method field, especially a kind of freeze-drying rice flour manufacturing method.
Background technique
The rice flour (water rice flour) of zymotechnique production has good mouthfeel, the deep favor by a person sponging on an aristocrat, especially in China four
One band of river Yuechi County is very famous, is one of traditional characteristics snack of Sichuan Yuechi.But since water rice flour uses fermentation rice group
Production, and without stoving process, therefore cause the shelf-life especially short (can only also save 24 hours under refrigerated conditions), it is easy
It is putrid and deteriorated, it can only now do and now eat, bigger market can not be passed to, bring system to the water rice flour popularization that zymotechnique makes
About.If removing the moisture in water removal rice flour using drying process, when eating, and needs to cook using the long period and can be only achieved original
Some pliabilitys and mouthfeel are unable to satisfy the needs of today's society fast pace life, and the dry, process of cooking will lead to water rice flour
Nutrition and mouthfeel scatter and disappear, restriction equally is caused to the popularization of water rice flour.
Summary of the invention
In order to overcome existing water rice flour because manufacture craft is limited, invalid the drawbacks of effectively promoting, the present invention provides uses
Lyophilized technique production, the product after production maintain shape, color and the mouthfeel of product as far as possible, when eating, it is only necessary to 5-10
Minute boiled water bubble food, thus, it is possible to reach effective popularization of water rice flour, meets numerous person sponging on an aristocrats' needs, and can bring to the producer
A kind of freeze-drying rice flour manufacturing method of more good yield.
The technical solution used to solve the technical problems of the present invention is that:
A kind of freeze-drying rice flour manufacturing method, it is characterised in that the system using rice and cornstarch, fermentation liquid as freeze-drying rice flour
Make raw material, the ratio of rice and cornstarch is 8:2, be made altogether using ten steps, ten steps be respectively eluriate, impregnate,
Defibrination stirring, ferments, the group of boiling, wire squeeze, steaming, cuts powder, freeze-drying.
It is described to eluriate, impregnate in process, add water submerged to impregnate in proportion in rice, warm water can be used in winter, sufficiently absorbs water
After be filtered dry it is stand-by.
In the defibrination process, slag pulp selector is added in soaked rice first, while adding waterside defibrination, carries out first
Secondary screenings separation；With water residue is subjected to defibrination again, carries out second of screenings separation；With water residue is subjected to defibrination again, carried out
The separation of third time screenings, residue discard, and juice returns to the separation of first time screenings；The juice isolated is pooled together into next
Procedure.
In the agitating procedure, rice meal, cornstarch are put into stirring container, added by weight into big Rice & peanut milk raw material
Rice powder raw material containing fermentation liquid is sufficiently stirred by mixing plant and is stopped after ten minutes by 8% fermentation liquid for entering rice meal total amount
Turn, a certain amount of water is added, the dosage of water guarantees that rice meal feed moisture content controls between 34-36%, starts blender again
With powder 5 minutes, be then placed into fermentation vat and cure, ferment naturally.
In the fermentation procedure, step 3 and good powder ball are poured into fermenter, fermenting cellar fermentation is sent into, controls temperature
It is 25 °C or so, fermentation time 15-20 days or so.
In the group's of boiling process, then rice meal craft rubbing after fermentation cooks the rice group mixed, it is big after cooking
Rice flour mash kneads for use.
The wire squeeze, is cut in powder process at steaming, cornstarch rubbing again is added in the powder ball of step 6, two after rubbing
It is secondary cooked, it is then processed with tabletting, wire squeeze equipment, cooked rear powder ball is processed into silk strip.
The silk strip that is processed into needs rice flour cooling to dry, and prevents from being bonded mutually.
The freeze-drying process is carried out using vacuum freeze drier, and rice flour is packed into packing container before freeze-drying and is frozen
It is dry, facilitate the sale of product.
The medicine have the advantages that present invention combination traditional handicraft produces fermentation water rice flour, finished product obtained is being refrigerated
Under the conditions of can be reserved for or so half a year, when people eat, directly can steep food with boiled water, eat more convenient, and protect to greatest extent
The shape, mouthfeel and nutrition for having stayed product are able to achieve effective popularization of fermentation water rice flour, meet numerous person sponging on an aristocrats' needs, and can give
The income that the producer has brought, and the problem that shelf-life for can solve fermentation rice-flour noodles is short.Based on the above, so the present invention has
Application prospect.
Detailed description of the invention
Invention is described further below in conjunction with drawings and examples.
Fig. 1 is production process schematic diagram of the present invention.
Specific embodiment
Shown in Fig. 1, a kind of freeze-drying rice flour manufacturing method, it is characterised in that made using rice and cornstarch, fermentation liquid
For the production raw material that rice flour is lyophilized, the ratio of rice and cornstarch is 8:2, is made altogether using ten steps, ten steps point
It is not elutriation, immersion, defibrination, stirring, ferment, the group of boiling, wire squeeze, steaming, cuts powder, freeze-drying.
It shown in Fig. 1, eluriates, impregnate in process, add water submerged to impregnate in proportion in rice, warm water can be used in winter, fills
It is filtered dry stand-by after point water suction, when elutriation should remove sundries in rice.In defibrination process, slag is added in soaked rice first
Seperator is starched, while adding waterside defibrination, carries out the separation of first time screenings；With water residue is subjected to defibrination again, carries out second of screenings
Separation；With water residue is subjected to defibrination again, carries out the separation of third time screenings, residue discards, and juice returns to the separation of first time screenings；
The juice isolated is pooled together into next process, and cracking rice of sorting out in rice milling process can be used in rice, effectively
Reach the utilization of resources.In agitating procedure, rice meal, cornstarch are put into stirring container, by weight into big Rice & peanut milk raw material
8% fermentation liquid of rice meal total amount is added, the rice powder raw material containing fermentation liquid is sufficiently stirred after ten minutes by mixing plant
Stalling, is added a certain amount of water, and the dosage of water guarantees that rice meal feed moisture content controls between 34-36%, starts stirring again
Machine and powder 5 minutes, are then placed into fermentation vat and cure, ferment naturally；The agitating shaft of mixing plant should be according to clockwise, inverse time
Needle mode is stirred, and reaches better mixing effect.In fermentation procedure, step 3 and good powder ball are poured into fermenter,
It is sent into fermenting cellar fermentation, controlled at 25 °C or so, fermentation time 15-20 days or so.In the group's of boiling process, by rice after fermentation
Then powder craft rubbing cooks the rice group mixed, cook rear rice powder ball and knead for use.Powder process is cut in wire squeeze, steaming
In, cornstarch rubbing again is added in the powder ball of step 6, it is secondary cooked after rubbing, then carried out with tabletting, wire squeeze equipment
Cooked rear powder ball is processed into silk strip by processing.Being processed into silk strip needs rice flour cooling to dry, and prevents from being bonded mutually.Freeze
Dry process is carried out using vacuum freeze drier, and rice flour is packed into packing container before freeze-drying and is lyophilized, the pin of product is facilitated
It sells.
Shown in Fig. 1, when carrying out freeze-drying process, freeze-drier is used as using vacuum freeze drier (abbreviation freeze dryer).
Be lyophilized process program it is as follows: before freeze-drying, the rice flour that needs are lyophilized is divided in suitable container, usually glass bottle or
Plastic bottle, loading amount will uniformly, and container upper end evaporating surface is big as far as possible and thickness is thin as far as possible, be conducive to subsequent freeze-drying process effectively into
Row；Then container is put into the metal dish being adapted with freeze drying box size.Before vanning, freeze drying box is first subjected to empty van drop
Then rice flour product is put into freeze drying box and carries out pre-freeze by temperature, vacuum freeze drier work, its will be according to cold before vacuumizing
The cooling rate of condenser refrigerator makes condenser working in advance, and condenser should reach -40 DEG C or so of temperature when vacuumizing, to true
Reciprocal of duty cycle reaches after certain numerical value (vacuum degree that should usually reach 100uHg or more), can heat to product in case.Generally
Heating is carried out in two steps, and first step heating does not make the temperature of rice flour more than the temperature of eutectic point；It is finished substantially to moisture in product
Second step heating is carried out afterwards, at this moment so that product is risen to defined maximum temperature；Keep number small at the maximum temperature
Shi Hou can terminate that process is lyophilized.After freeze-drying, it to be allowed to dry the drying that dry sterile air enters vacuum freeze drier
Then case carries out sealing of jumping a queue to the container for containing rice flour as soon as possible, the moisture in air is reuptaked to prevent rice flour.Work is lyophilized
Product sale can be carried out after the completion of sequence.Background technique is explained: freeze drying technology, and freeze-drying is exactly that handle contains large quantity of moisture object
Matter carries out cooling in advance and is frozen into solid, so that solid water is directly distilled under conditions of vacuum and come out, and substance itself remains
It stays in ice shelf when freezing, therefore constancy of volume after its drying, it is loose porous, heat is absorbed in distillation, causes product
The decline of self-temperature and slow down rate of sublimation, in order to increase rate of sublimation, shorten drying time, it is necessary to fit to product
Work as heating, entire drying carries out at a lower temperature.
Present invention combination traditional handicraft produces fermentation water rice flour, and it is left that finished product obtained can be reserved for half a year under refrigerated conditions
The right side when people eat, directly can steep food with boiled water, eat more convenient, and remain the shape of product, mouthfeel to greatest extent
And nutrition, be able to achieve effective popularization of fermentation water rice flour, meet numerous person sponging on an aristocrats' needs, and can to the income that the producer has brought,
And the problem that shelf-life for can solve fermentation rice-flour noodles is short.Based on the above, so application prospect that the present invention has had.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above, for this field skill
For art personnel, it is clear that invention is not limited to the details of the above exemplary embodiments, and without departing substantially from spirit of the invention or
In the case where essential characteristic, the present invention can be realized in other specific forms.Therefore, in all respects, should all incite somebody to action
Embodiment regards exemplary as, and is non-limiting, the scope of the present invention by appended claims rather than on state
Bright restriction, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in the present invention
It is interior.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (9)
1. a kind of freeze-drying rice flour manufacturing method, it is characterised in that using rice and cornstarch, fermentation liquid as freeze-drying rice flour
The ratio of production raw material, rice and cornstarch is 8:2, is made altogether using ten steps, and ten steps are to eluriate, soak respectively
Bubble defibrination, stirring, ferments, the group of boiling, wire squeeze, steaming, cuts powder, freeze-drying.
2. a kind of freeze-drying rice flour manufacturing method according to claim 1, it is characterised in that it eluriates, impregnate in process, it will be big
Rice is in proportion plus water submerged impregnates, and warm water can be used in winter, is sufficiently filtered dry after water suction stand-by.
3. a kind of freeze-drying rice flour manufacturing method according to claim 2, it is characterised in that in defibrination process, will impregnate first
Slag pulp selector is added in good rice, while adding waterside defibrination, carries out the separation of first time screenings；Residue is subjected to defibrination again with water,
Carry out second of screenings separation；With water residue is subjected to defibrination again, carries out the separation of third time screenings, residue discards, and juice returns
The separation of first time screenings；The juice isolated is pooled together into next process.
4. a kind of freeze-drying rice flour manufacturing method according to claim 3, it is characterised in that in agitating procedure, rice meal,
Cornstarch is put into stirring container, and 8% fermentation liquid of rice meal total amount is added by weight into big Rice & peanut milk raw material, passes through stirring
Rice powder raw material containing fermentation liquid is sufficiently stirred and stalls after ten minutes by equipment, and a certain amount of water is added, and the dosage of water guarantees
Rice meal feed moisture content controls between 34-36%, starts blender and powder 5 minutes again, is then placed into fermentation vat certainly
So curing, fermentation.
5. a kind of freeze-drying rice flour manufacturing method according to claim 4, it is characterised in that in fermentation procedure, by step 3 and
Good powder ball pours into fermenter, is sent into fermenting cellar fermentation, controlled at 25 °C or so, fermentation time 15-20 days or so.
6. a kind of freeze-drying rice flour manufacturing method according to claim 5, it is characterised in that, will be big after fermentation in the group's of boiling process
Then rice flour craft rubbing cooks the rice group mixed, cook rear rice powder ball and knead for use.
7. a kind of freeze-drying rice flour manufacturing method according to claim 6, it is characterised in that wire squeeze, steaming are cut in powder process,
Cornstarch rubbing again is added in the powder ball of step 6, it is secondary cooked after rubbing, then added with tabletting, wire squeeze equipment
Cooked rear powder ball is processed into silk strip by work.
8. a kind of freeze-drying rice flour manufacturing method according to claim 7, it is characterised in that be processed into silk strip and need rice flour
Cooling is dried, and prevents from being bonded mutually.
9. a kind of freeze-drying rice flour manufacturing method according to claim 8, it is characterised in that freeze-drying process uses vacuum refrigeration
Drying machine carries out, and rice flour is packed into packing container before freeze-drying and is lyophilized, the sale of product is facilitated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910387561.4A CN110140869A (en) | 2019-05-10 | 2019-05-10 | A kind of freeze-drying rice flour manufacturing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910387561.4A CN110140869A (en) | 2019-05-10 | 2019-05-10 | A kind of freeze-drying rice flour manufacturing method |
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| CN110140869A true CN110140869A (en) | 2019-08-20 |
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| CN201910387561.4A Pending CN110140869A (en) | 2019-05-10 | 2019-05-10 | A kind of freeze-drying rice flour manufacturing method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511725A (en) * | 2011-12-12 | 2012-06-27 | 娄底市同星米业有限公司 | Production method of fermented instant rice noodles |
| CN107212254A (en) * | 2017-06-07 | 2017-09-29 | 贵州省生物技术研究所 | The production method of potato instant rice stick |
| CN107637758A (en) * | 2017-08-28 | 2018-01-30 | 广西南宁市百桂食品有限责任公司 | The preparation method of threonine ground rice |
| CN107981178A (en) * | 2017-12-06 | 2018-05-04 | 江西省食品发酵研究所 | A kind of preparation method for the straight rice-flour noodles that ferment |
| CN108464432A (en) * | 2018-03-14 | 2018-08-31 | 安徽金太阳食品有限公司 | A kind of preserved rice noodles production method |
-
2019
- 2019-05-10 CN CN201910387561.4A patent/CN110140869A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511725A (en) * | 2011-12-12 | 2012-06-27 | 娄底市同星米业有限公司 | Production method of fermented instant rice noodles |
| CN107212254A (en) * | 2017-06-07 | 2017-09-29 | 贵州省生物技术研究所 | The production method of potato instant rice stick |
| CN107637758A (en) * | 2017-08-28 | 2018-01-30 | 广西南宁市百桂食品有限责任公司 | The preparation method of threonine ground rice |
| CN107981178A (en) * | 2017-12-06 | 2018-05-04 | 江西省食品发酵研究所 | A kind of preparation method for the straight rice-flour noodles that ferment |
| CN108464432A (en) * | 2018-03-14 | 2018-08-31 | 安徽金太阳食品有限公司 | A kind of preserved rice noodles production method |
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Application publication date: 20190820 |