CN110214892A - A kind of half-dried glutinous rice flour of quick-freezing fresh-keeping - Google Patents
A kind of half-dried glutinous rice flour of quick-freezing fresh-keeping Download PDFInfo
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- CN110214892A CN110214892A CN201910544162.4A CN201910544162A CN110214892A CN 110214892 A CN110214892 A CN 110214892A CN 201910544162 A CN201910544162 A CN 201910544162A CN 110214892 A CN110214892 A CN 110214892A
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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Abstract
The present invention discloses a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping.Glutinous rice flour of the present invention is prepared by the raw material of following parts by weight: 65-85 parts of glutinous rice, 5-10 parts of quinoa, 5-10 parts of brown rice, 2-5 parts of potato, 2-5 parts of beans of climbing the mountain, 3-5 parts of mung bean.It is an advantage of the invention that standardization, good luck it is defeated；Long shelf-life was up to 180 days or more；Without impregnating in advance；Mouthfeel has chewy texture similar to dry rice flour；Non muddy soup keeps natural rice fragrant simultaneously；Application scenarios are extensive, the market demand is huge.
Description
Technical field
The present invention relates to rice flour manufacture fields, particularly relate to a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping.
Background technique
Have a proverb in southern china: " would rather three days without meat can not one day without powder！" visible rice flour has become people
Essential staple food in life！Instantly rice flour is largely divided into several forms: dry rice flour, fresh rice-flour noodles, fresh wet-milling etc. of guaranteeing the quality；Respectively
Kind rice flour has the characteristics that different: dry rice flour: the shelf-life in good taste is longer, but it is very troublesome to cook, it usually needs impregnates 5 hours
Bring again boil it is very inconvenient；Fresh rice-flour noodles: mouthfeel is more glutinous, and the shelf-life is very short, and being typically only capable to adhere to 3 hours will total plate count
It is exceeded；Fresh wet fresh-keeping powder long shelf-life moisture content is high, but mouthfeel is bad due to long-term soaking；In this context, market
It is highly desirable to a product for both having facilitated long shelf-life in good taste.
Summary of the invention
The present invention proposes a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping.
The half-dried glutinous rice flour of a kind of quick-freezing fresh-keeping of the present invention, is prepared: glutinous rice 65-85 by the raw material of following parts by weight
Part, 5-10 parts of quinoa, 5-10 parts of brown rice, 2-5 parts of potato, 2-5 parts of beans of climbing the mountain, 3-5 parts of mung bean.
The half-dried glutinous rice flour of a kind of quick-freezing fresh-keeping, preparation process are as follows:
1) it stocks up: taking glutinous rice, quinoa, brown rice, potato, beans of climbing the mountain, mung bean respectively by above-mentioned parts by weight, backup is stand-by；
2) glutinous rice, brown rice pretreatment:
1. glutinous rice pre-processes: spare glutinous rice being put into container, grinds 20-40min at 0-10 DEG C, obtains glutinous rice coarse powder；
Glutinous rice coarse powder is handled through flour mill again, obtains glutinous rice fine powder, it is spare；
2. brown rice pre-processes: spare brown rice being put into container, grinds 20-40min at 0-10 DEG C, obtains brown rice coarse powder；
Brown rice coarse powder is crushed through flour mill again, obtains brown rice fine powder, it is spare；
3. extruding: spare glutinous rice fine powder and brown rice fine powder being mixed, then 1-1.5 times of weight, temperature 35-45 are added thereto
DEG C warm water, impregnate 5-10 hours, make its particle expansion, become expansion mixing rice powder, it is spare；
4. water mill: at normal temperatures and pressures, spare expansion mixing rice powder being put into levigator, water mill 2 times repeatedly, Zhi Daoshui
Solid content in liquid is in 20-30%, and rice flour slurries after obtaining water mill are spare；
5. filters pressing: by spare rice flour slurries under the pressure of 0.12-0.15MPa, filtering, collect hardened through plate and frame filter press
Block material becomes water mill rice flour, spare；
3) it 1. mixes: by spare water mill rice flour, potato, quinoa, beans of climbing the mountain, mung bean investment mixing machine, mixing, must mix
Material；It adds and accounts for mixture total weight 0.1-0.45% antioxidant, mix thoroughly, become mixed material, it is spare；
2. extrusion forming obtains preliminary working rice flour using twin-screw extruder molding equipment extrusion forming；Wherein, extrusion forming
Process conditions are as follows: wire vent panel aperture is set as 1.0~1.5mm；Rate of feeding is 54~70r/min minutes；Twin-screw revolving speed is 130
~170r/min；Squeezing area's temperature in cylinder is 95~110 DEG C；
3. curing, preliminary working rice flour is stood into 13~18h under the conditions of 18~20 DEG C of temperature, relative humidity 75~85%, is obtained ripe
Rice flour after change；
4. drying, rice flour after curing is dried to get the rice flour using gradient temperature control control wet oven drying method；Wherein, described
Oven drying method method particularly includes: the first stage: 36~40 DEG C of temperature, relative humidity 76~85%, 90~120min of time；Second
Stage: 31~35 DEG C of temperature, relative humidity 70~75%, 120~150min of time；Phase III: 25~30 DEG C of temperature, humidity
55~60%, 90~120min of time, for use；
Rehydration: rehydration operation will be carried out using the rice flour after the wet stoving process of gradient temperature control control, the rehydration operation is by rice flour
It is soaked in 60 DEG C of sterile waters after 10-15min, is placed in 25~30 DEG C of temperature, humidity 55~60%, 90~120min of the time dries
Fresh-keeping half-dried glutinous rice flour is prepared.
The processing method of the potato is as follows: by spare peeling potatoes, being put into the water boiled and boils to potato
It is well-done；Well-done dehydrated potato powder is broken into mashed potato again, and the clear water for accounting for mashed potato weight 35-50% is added thereto, together
When the cellulase for accounting for the neutral proteinase of mashed potato weight 0.1-0.25%, 0.2-0.4% is added, be uniformly mixed, in 25-36
It is digested 1-5 hours at DEG C, becomes enzyme hydrolyzed potato mud；Then it is added again into enzyme hydrolyzed potato mud and accounts for the clear of its weight 10-25%
Water, while it being heated to 80-100 DEG C, after constant temperature keeps 15-25min, then through sheet frame pressure under 0.15-0.20MPa pressure
Filter filtering, collects the liquid filtered out, becomes potato juice, spare；
The processing method of the quinoa is as follows: by spare quinoa, putting into 1-2.5 times of weight, the warm water that temperature is 35-45 DEG C
In, it is dipped to hand and pinches i.e. broken degree, become soaking corn；Then, soaking corn is put into oil press, it is cold at 0-10 DEG C
Squeezing processing, collects the liquid filtered out, becomes corn pressed liquor；Add the sucrose for accounting for corn pressed liquor weight 0.01-0.05%
The glyceryl tristearate of ester, 0.05-0.08%, is mixed thoroughly, becomes mixed liquor；Mixed liquor is transferred in high frequency oscillation device again,
Under 80-105Hz frequency, 14-20min is homogenized, filters, obtains quinoa juice, it is spare；
The processing method of the beans of climbing the mountain is as follows: spare bean powder of climbing the mountain is broken to 20-50 mesh particle, and put into 2-3 times of weight,
Volumetric concentration is to impregnate 1.5-3.0h at normal temperatures and pressures, every 30min, in the direction of the clock in the edible ethanol of 70-95%
Stir 4-8min, filtering；1-1.5 times of weight is added into beans particle of climbing the mountain again, the edible ethanol that volumetric concentration is 35-40%,
Adjusting pH with dietary alkali simultaneously is 8-10, in 40-60 DEG C of extractions 1.5-2.0h, is filtered, and obtains processing and climbs the mountain beans particle；Again to place
Reason climb the mountain be added in beans particle account for processing climb the mountain the beta amylase of beans particle weight 1.5-4.0%, the salt of 0.5-1.0% and
The purified water of 20-30% handles 6-15h at 26-40 DEG C, is then dehydrated through supercentrifuge；Again by dewatered beans of climbing the mountain
Grain is put into the clear water of equivalent weight, and processing by well done beans particle drying of climbing the mountain, is crushed, obtained to well done at 90-115 DEG C
It climbs the mountain bean powder, it is spare；
The processing method of the mung bean is as follows: spare mung bean being removed the peel, mung bean pulp is obtained；Mung bean pulp is put into 2-4 times again
In the clear water of weight, handle at 80-100 DEG C to well done；The well done ground machine of mung bean pulp is handled again, obtains mung bean grinding
Powder；Again that mung bean grounds travel is dry, crushing, obtains mung bean flour, spare；
The antioxidant is one of carnosic acid, lecithin, tea polyphenols or combination.
The half-dried glutinous rice flour of a kind of quick-freezing fresh-keeping of the present invention, the beneficial effect is that: component compatibility nutrient health；Standard
It is defeated to change good luck；Rice flour gelatinization degree and viscosity are bigger after rehydration, and digestion time is shorter, and rice flour surface irregularity and hole are more,
Make good coarse cereals rice pink colour pool, smooth in appearance, not easy to break, best in quality, it is neither too hard, nor too soft after being cooked, it is smooth flexible, there is taro
Distinctive fragrance；Long shelf-life was up to 180 days or more；Without impregnating in advance；Mouthfeel has chewy texture similar to dry rice flour；Not mixed soup is protected simultaneously
Hold natural rice perfume；Application scenarios are extensive, the market demand is huge.
Specific embodiment
Embodiment 1
The half-dried glutinous rice flour of a kind of quick-freezing fresh-keeping of the present invention, it is characterised in that: be prepared by the raw material of following parts by weight: glutinous
Rice 65 parts, 5 parts of quinoa, 5 parts of brown rice, 2 parts of potato, 2 parts of beans of climbing the mountain, 3 parts of mung bean；Its preparation process is as follows:
1) it, stocks up: taking glutinous rice, quinoa, brown rice, potato, beans of climbing the mountain, mung bean respectively by above-mentioned parts by weight, backup is stand-by；
2), glutinous rice, brown rice pretreatment:
1., glutinous rice pretreatment: spare glutinous rice is put into container, grinds 40min at 10 DEG C, obtains glutinous rice coarse powder；Again will
Glutinous rice coarse powder is handled through flour mill, obtains glutinous rice fine powder, spare；
2., brown rice pretreatment: spare brown rice is put into container, grinds 40min at 10 DEG C, obtains brown rice coarse powder；Again will
Brown rice coarse powder is crushed through flour mill, obtains brown rice fine powder, spare；
3., extruding: spare glutinous rice fine powder and brown rice fine powder are mixed, then 1.5 times of weight are added thereto, temperature is 45 DEG C
Warm water impregnates 10 hours, makes its particle expansion, become expansion mixing rice powder, spare；
4., water mill: at normal temperatures and pressures, by spare expansion mixing rice powder investment levigator, water mill 2 times repeatedly, until
Solid content in aqueous is 30%, and rice flour slurries after obtaining water mill are spare；
5., filters pressing: by spare rice flour slurries under the pressure of 0.15MPa, filtered through plate and frame filter press, collect hardened bulk
Material becomes water mill rice flour, spare；
The processing method of the potato is as follows: by spare peeling potatoes, be put into the water boiled boil it is well-done to potato；
Well-done dehydrated potato powder is broken into mashed potato again, and the clear water for accounting for mashed potato weight 50% is added thereto, while being added and accounting for
The neutral proteinase of mashed potato weight 0.25%, 0.4% cellulase, be uniformly mixed, digest 5 hours, become at 36 DEG C
Enzyme hydrolyzed potato mud；Then the clear water for accounting for its weight 25% is added into enzyme hydrolyzed potato mud again, while being heated to 100 DEG C,
It after constant temperature keeps 25min, then is filtered through plate and frame filter press under 0.20MPa pressure, collects the liquid filtered out, become potato
Juice, it is spare；
The processing method of the quinoa is as follows: by spare quinoa, putting into 2.5 times of weight, the warm water that temperature is 35-45 DEG C
In, it is dipped to hand and pinches i.e. broken degree, become soaking corn；Then, soaking corn is put into oil press, is cold-pressed at 10 DEG C
Squeezing processing, collects the liquid filtered out, becomes corn pressed liquor；Add account for corn pressed liquor weight 0.05% sucrose ester,
0.08% glyceryl tristearate, is mixed thoroughly, becomes mixed liquor；Mixed liquor is transferred in high frequency oscillation device again, in 105Hz frequency
Under rate, 20min is homogenized, filters, obtains quinoa juice, it is spare；
The processing method of the beans of climbing the mountain is as follows: spare bean powder of climbing the mountain being broken to 50 mesh particles, and puts into 3 times of weight, volumes
In the edible ethanol that concentration is 95%, 3.0h is impregnated at normal temperatures and pressures, every 30min, stirs 8min, mistake in the direction of the clock
Filter；1.5 times of weight, volumetric concentration is added into beans particle of climbing the mountain again as the edible ethanol of 35-40%, while being adjusted with dietary alkali
PH is 10, and in 60 DEG C of extraction 2.0h, filtering obtains processing and climbs the mountain beans particle；It climbs the mountain to be added in beans particle to processing again and accounts for processing and climb
Mountain 4.0% beta amylase of beans particle weight, 1.0% salt and 30% purified water, 15h is handled at 40 DEG C, then through height
Fast centrifuge dehydration；Dewatered beans particle of climbing the mountain is put into the clear water of equivalent weight again, at 115 DEG C processing to well done,
It by well done beans particle drying of climbing the mountain, crushes, must climb the mountain bean powder, spare；
The processing method of the mung bean is as follows: spare mung bean being removed the peel, mung bean pulp is obtained；Mung bean pulp is put into 4 times of weights again
In the clear water of amount, handle at 100 DEG C to well done；The well done ground machine of mung bean pulp is handled again, obtains mung bean grounds travel；Again will
Mung bean grounds travel is dry, crushes, and obtains mung bean flour, spare；
3) it 1. mixes: by spare water mill rice flour, potato, quinoa, beans of climbing the mountain, mung bean investment mixing machine, mixing, must mix
Material；It adds and accounts for 0.45% antioxidant of mixture total weight, mix thoroughly, become mixed material, it is spare；
2. extrusion forming obtains preliminary working rice flour using twin-screw extruder molding equipment extrusion forming；Wherein, extrusion forming
Process conditions are as follows: wire vent panel aperture is set as 1.5mm；Rate of feeding is 70r/min minutes；Twin-screw revolving speed is 170r/min；It squeezes
Pressure cylinder Ti Zhong area's temperature is 110 DEG C；
3. curing, preliminary working rice flour is stood into 18h under the conditions of 20 DEG C of temperature, relative humidity 85%, rice flour after being cured；
4. drying, rice flour after curing is dried to get the rice flour using gradient temperature control control wet oven drying method；Wherein, described
Oven drying method method particularly includes: the first stage: 40 DEG C of temperature, relative humidity 85%, 90~120min of time；Second stage: temperature
35 DEG C, relative humidity 75%, time 150min；Phase III: 30 DEG C of temperature, humidity 60%, time 120min, for use；
Rehydration: rehydration operation will be carried out using the rice flour after the wet stoving process of gradient temperature control control, the rehydration operation is by rice flour
It is soaked in 60 DEG C of sterile waters after 15min, is placed in 30 DEG C of temperature, humidity 60%, time 120min drying is prepared fresh-keeping half-dried
Glutinous rice flour.
The antioxidant is carnosic acid.
Embodiment 2
The half-dried glutinous rice flour of a kind of quick-freezing fresh-keeping of the present invention, is prepared by the raw material of following parts by weight: 85 parts of glutinous rice, quinoa
10 parts, 5 parts of brown rice, 2 parts of potato, 2 parts of beans of climbing the mountain, 3 parts of mung bean；Its preparation process is as follows:
1) it stocks up: taking glutinous rice, quinoa, brown rice, potato, beans of climbing the mountain, mung bean respectively by above-mentioned parts by weight, backup is stand-by；
2) glutinous rice, brown rice pretreatment:
1. glutinous rice pre-processes: spare glutinous rice being put into container, grinds 40min at 10 DEG C, obtains glutinous rice coarse powder；Again will
Glutinous rice coarse powder is handled through flour mill, obtains glutinous rice fine powder, spare；
2. brown rice pre-processes: spare brown rice being put into container, grinds 40min at 10 DEG C, obtains brown rice coarse powder；Again will
Brown rice coarse powder is crushed through flour mill, obtains brown rice fine powder, spare；
3. extruding: spare glutinous rice fine powder and brown rice fine powder being mixed, then it is 35-45 DEG C that 1.5 times of weight, temperature are added thereto
Warm water, impregnate 5 hours, make its particle expansion, become expansion mixing rice powder, it is spare；
4. water mill: at normal temperatures and pressures, spare expansion mixing rice powder being put into levigator, water mill 2 times repeatedly, Zhi Daoshui
Solid content in liquid is 20%, and rice flour slurries after obtaining water mill are spare；
5. filters pressing: by spare rice flour slurries under the pressure of 0.12MPa, being filtered through plate and frame filter press, collect hardened bulk
Material becomes water mill rice flour, spare；
The processing method of the potato is as follows: by spare peeling potatoes, be put into the water boiled boil it is well-done to potato；
Well-done dehydrated potato powder is broken into mashed potato again, and the clear water for accounting for mashed potato weight 35% is added thereto, while being added and accounting for
The neutral proteinase of mashed potato weight 0.1%, 0.2% cellulase, be uniformly mixed, digested 1 hour at 25 DEG C, become enzyme
Solve mashed potato；Then the clear water for accounting for its weight 10% is added into enzyme hydrolyzed potato mud again, while being heated to 80-100
DEG C, it after constant temperature keeps 15min, then is filtered through plate and frame filter press under 0.15MPa pressure, collects the liquid filtered out, become Ma Ling
Potato juice, it is spare；
The processing method of the quinoa is as follows: by spare quinoa, put into 1 times of weight, in the warm water that temperature is 35-45 DEG C,
It is dipped to hand and pinches i.e. broken degree, become soaking corn；Then, soaking corn is put into oil press, is cold-pressed and squeezes at 10 DEG C
Processing, collects the liquid filtered out, becomes corn pressed liquor；Add the sucrose ester for accounting for corn pressed liquor weight 0.01%, 0.05%
Glyceryl tristearate, mix thoroughly, become mixed liquor；Mixed liquor is transferred in high frequency oscillation device again, under 105Hz frequency,
20min is homogenized, filters, obtains quinoa juice, it is spare；
The processing method of the beans of climbing the mountain is as follows: spare bean powder of climbing the mountain being broken to 20 mesh particles, and puts into 2 times of weight, volumes
In the edible ethanol that concentration is 70%, 1.5h is impregnated at normal temperatures and pressures, every 30min, stirs 4min, mistake in the direction of the clock
Filter；1 times of weight is added into beans particle of climbing the mountain again, the edible ethanol that volumetric concentration is 35%, while adjusting pH with dietary alkali is 8-
10, in 40 DEG C of extraction 1.5h, filtering obtains processing and climbs the mountain beans particle；It climbs the mountain to be added in beans particle to processing again and accounts for processing and climb the mountain beans
The beta amylase of particle weight 1.5%, 0.5% salt and 20% purified water, 6h is handled at 26 DEG C, then through high speed from
Scheming dehydration；Dewatered beans particle of climbing the mountain is put into the clear water of equivalent weight again, processing, will be well done to well done at 90 DEG C
Beans particle drying of climbing the mountain, crush, must climb the mountain bean powder, spare；
The processing method of the mung bean is as follows: spare mung bean being removed the peel, mung bean pulp is obtained；Mung bean pulp is put into 2 times of weights again
In the clear water of amount, handle at 80 DEG C to well done；The well done ground machine of mung bean pulp is handled again, obtains mung bean grounds travel；Again will
Mung bean grounds travel is dry, crushes, and obtains mung bean flour, spare；
3) it mixes:
1. mixing: by spare water mill rice flour, potato, quinoa, beans of climbing the mountain, mung bean investment mixing machine, mixing, must mix
Material；It adds and accounts for 0.1% antioxidant of mixture total weight, mix thoroughly, become mixed material, it is spare；
2. extrusion forming obtains preliminary working rice flour using twin-screw extruder molding equipment extrusion forming；Wherein, extrusion forming
Process conditions are as follows: wire vent panel aperture is set as 1.0mm；Rate of feeding is 54r/min minutes；Twin-screw revolving speed is 130r/min；It squeezes
Pressure cylinder Ti Zhong area's temperature is 95 DEG C；
3. curing, preliminary working rice flour is stood into 13h under the conditions of 18 DEG C of temperature, relative humidity 75~85%, rice after being cured
Powder；
4. drying, rice flour after curing is dried to get the rice flour using gradient temperature control control wet oven drying method；Wherein, described
Oven drying method method particularly includes: the first stage: 36 DEG C of temperature, relative humidity 76%, time 90min；Second stage: 31 DEG C of temperature,
Relative humidity 70%, time 120min；Phase III: 25 DEG C of temperature, humidity 55%, time 90min, for use；
Rehydration: rehydration operation will be carried out using the rice flour after the wet stoving process of gradient temperature control control, the rehydration operation is by rice flour
It is soaked in 60 DEG C of sterile waters after 10min, is placed in 25 DEG C of temperature, humidity 55%, time 90min drying is prepared fresh-keeping half-dried
Glutinous rice flour.
The antioxidant is lecithin.
Claims (7)
1. a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping, it is characterised in that: be prepared by the raw material of following parts by weight: glutinous rice 65-85
Part, 5-10 parts of quinoa, 5-10 parts of brown rice, 2-5 parts of potato, 2-5 parts of beans of climbing the mountain, 3-5 parts of mung bean.
2. a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping as described in claim 1, it is characterised in that: its preparation process is as follows:
1) it stocks up: taking glutinous rice, quinoa, brown rice, potato, beans of climbing the mountain, mung bean respectively by above-mentioned parts by weight, backup is stand-by；
2) glutinous rice, brown rice pretreatment:
1. glutinous rice pre-processes: spare glutinous rice being put into container, grinds 20-40min at 0-10 DEG C, obtains glutinous rice coarse powder；
Glutinous rice coarse powder is handled through flour mill again, obtains glutinous rice fine powder, it is spare；
2. brown rice pre-processes: spare brown rice being put into container, grinds 20-40min at 0-10 DEG C, obtains brown rice coarse powder；
Brown rice coarse powder is crushed through flour mill again, obtains brown rice fine powder, it is spare；
3. extruding: spare glutinous rice fine powder and brown rice fine powder being mixed, then 1-1.5 times of weight, temperature 35-45 are added thereto
DEG C warm water, impregnate 5-10 hours, make its particle expansion, become expansion mixing rice powder, it is spare；
4. water mill: at normal temperatures and pressures, spare expansion mixing rice powder being put into levigator, water mill 2 times repeatedly, Zhi Daoshui
Solid content in liquid is in 20-30%, and rice flour slurries after obtaining water mill are spare；
5. filters pressing: by spare rice flour slurries under the pressure of 0.12-0.15MPa, filtering, collect hardened through plate and frame filter press
Block material becomes water mill rice flour, spare；
3) it mixes:
1. mixing: by spare water mill rice flour, potato, quinoa, beans of climbing the mountain, mung bean investment mixing machine, mixing, must mix
Material；It adds and accounts for mixture total weight 0.1-0.45% antioxidant, mix thoroughly, become mixed material, it is spare；
2. extrusion forming obtains preliminary working rice flour using twin-screw extruder molding equipment extrusion forming；Wherein, extrusion forming
Process conditions are as follows: wire vent panel aperture is set as 1.0~1.5mm；Rate of feeding is 54~70r/min minutes；Twin-screw revolving speed is 130
~170r/min；Squeezing area's temperature in cylinder is 95~110 DEG C；
3. curing, preliminary working rice flour is stood into 13~18h under the conditions of 18~20 DEG C of temperature, relative humidity 75~85%, is obtained ripe
Rice flour after change；
4. drying, rice flour after curing is dried to get the rice flour using gradient temperature control control wet oven drying method；Wherein, described
Oven drying method method particularly includes: the first stage: 36~40 DEG C of temperature, relative humidity 76~85%, 90~120min of time；Second
Stage: 31~35 DEG C of temperature, relative humidity 70~75%, 120~150min of time；Phase III: 25~30 DEG C of temperature, humidity
55~60%, 90~120min of time, for use；
Rehydration: rehydration operation will be carried out using the rice flour after the wet stoving process of gradient temperature control control, the rehydration operation is by rice flour
It is soaked in 60 DEG C of sterile waters after 10-15min, is placed in 25~30 DEG C of temperature, humidity 55~60%, 90~120min of the time dries
Fresh-keeping half-dried glutinous rice flour is prepared.
3. such as a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping of claim, it is characterised in that: the processing method of the potato is as follows: will
Spare peeling potatoes, be put into the water boiled boil it is well-done to potato；Well-done dehydrated potato powder is broken into mashed potato again,
And the clear water for accounting for mashed potato weight 35-50% is added thereto, while the neutrality for accounting for mashed potato weight 0.1-0.25% is added
The cellulase of protease, 0.2-0.4% is uniformly mixed, digests 1-5 hours at 25-36 DEG C, become enzyme hydrolyzed potato mud；
Then the clear water for accounting for its weight 10-25% is added into enzyme hydrolyzed potato mud again, while being heated to 80-100 DEG C, constant temperature is protected
It after holding 15-25min, then is filtered through plate and frame filter press under 0.15-0.20MPa pressure, collects the liquid filtered out, become Ma Ling
Potato juice, it is spare.
4. a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping as described in claim 1, it is characterised in that: the processing method of the quinoa is such as
Under: by spare quinoa, puts into 1-2.5 times of weight, in the warm water that temperature is 35-45 DEG C, be dipped to hand and pinch i.e. broken degree, at
For soaking corn；Then, soaking corn is put into oil press, squeezing processing is cold-pressed at 0-10 DEG C, collects the liquid filtered out,
As corn pressed liquor；Add three stearic acid of the sucrose ester, 0.05-0.08% that account for corn pressed liquor weight 0.01-0.05%
Glyceride is mixed thoroughly, and mixed liquor is become；Mixed liquor is transferred in high frequency oscillation device again, under 80-105Hz frequency, is homogenized
14-20min, filtering, obtains quinoa juice, spare.
5. a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping as described in claim 1, it is characterised in that: the processing method of the beans of climbing the mountain
It is as follows: spare bean powder of climbing the mountain being broken to 20-50 mesh particle, and puts into 2-3 times of weight, volumetric concentration as the edible of 70-95%
In ethyl alcohol, 1.5-3.0h is impregnated at normal temperatures and pressures, every 30min, stirs 4-8min in the direction of the clock, is filtered；Again to climbing
1-1.5 times of weight is added in the beans particle of mountain, the edible ethanol that volumetric concentration is 35-40%, while adjusting pH with dietary alkali is 8-
10, in 40-60 DEG C of extraction 1.5-2.0h, filtering obtains processing and climbs the mountain beans particle；It climbs the mountain to be added in beans particle to processing again and accounts for place
The purified water for managing the climb the mountain beta amylase of beans particle weight 1.5-4.0%, the salt of 0.5-1.0% and 20-30%, at 26-40 DEG C
Lower processing 6-15h, is then dehydrated through supercentrifuge；Dewatered beans particle of climbing the mountain is put into the clear water of equivalent weight again,
Processing by well done beans particle drying of climbing the mountain, crushes, must climb the mountain bean powder, spare to well done at 90-115 DEG C.
6. a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping as described in claim 1, it is characterised in that: the processing method of the mung bean is such as
Under: spare mung bean is removed the peel, mung bean pulp is obtained；Mung bean pulp is put into again in the clear water of 2-4 times of weight, at 80-100 DEG C
It handles to well done；The well done ground machine of mung bean pulp is handled again, obtains mung bean grounds travel；The dry, powder by mung bean grounds travel again
It is broken, mung bean flour is obtained, it is spare.
7. a kind of half-dried glutinous rice flour of quick-freezing fresh-keeping as described in claim 1, it is characterised in that: the antioxidant is rat-tail
One of oxalic acid, lecithin, tea polyphenols or combination.
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