CN110584001A - Preparation method of modified glutinous rice flour - Google Patents
Preparation method of modified glutinous rice flour Download PDFInfo
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- CN110584001A CN110584001A CN201911021594.3A CN201911021594A CN110584001A CN 110584001 A CN110584001 A CN 110584001A CN 201911021594 A CN201911021594 A CN 201911021594A CN 110584001 A CN110584001 A CN 110584001A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 229
- 235000009566 rice Nutrition 0.000 title claims abstract description 229
- 235000013312 flour Nutrition 0.000 title claims abstract description 221
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 228
- 238000010411 cooking Methods 0.000 claims abstract description 38
- 239000002002 slurry Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000007710 freezing Methods 0.000 claims abstract description 32
- 230000008014 freezing Effects 0.000 claims abstract description 28
- 238000004108 freeze drying Methods 0.000 claims abstract description 26
- 239000007921 spray Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000008236 heating water Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 32
- 239000002245 particle Substances 0.000 claims description 29
- 238000001035 drying Methods 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 27
- 239000012530 fluid Substances 0.000 claims description 16
- 229910052757 nitrogen Inorganic materials 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 13
- 238000000889 atomisation Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000012299 nitrogen atmosphere Substances 0.000 claims 2
- 238000010521 absorption reaction Methods 0.000 abstract description 14
- 238000005507 spraying Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 238000009826 distribution Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000003292 glue Substances 0.000 description 4
- 238000003760 magnetic stirring Methods 0.000 description 4
- 235000011962 puddings Nutrition 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 206010016807 Fluid retention Diseases 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 230000005012 migration Effects 0.000 description 2
- 238000013508 migration Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000012520 frozen sample Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation method of modified glutinous rice flour, which comprises the following steps: heating water to a preset gelatinization temperature, adding raw glutinous rice flour, cooking and gelatinizing, and cooling to obtain pre-gelatinized glutinous rice flour slurry; sequentially carrying out spray freezing and freeze drying on the pre-gelatinized glutinous rice flour slurry to obtain pre-gelatinized glutinous rice flour; and mixing the pre-gelatinized glutinous rice flour with raw glutinous rice flour to prepare the modified glutinous rice flour. According to the invention, the pre-gelatinized glutinous rice flour is prepared by pre-gelatinizing the raw glutinous rice flour, spraying, freezing and freeze-drying the pre-gelatinized glutinous rice flour, and the pre-gelatinized glutinous rice flour is backfilled into the raw glutinous rice flour to prepare the modified glutinous rice flour, so that the water absorption rate of the glutinous rice flour is obviously improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of modified glutinous rice flour.
Background
The raw materials of the quick-frozen food in the current market, such as quick-frozen glue pudding and the like, are mainly glutinous rice flour. Glutinous rice flour usually needs to be gelatinized and dried in the preparation process, as the gelatinized glutinous rice flour cannot form gluten like flour, a large amount of water needs to be added in the process of preparing food, so that the free water is excessive, the water absorption and water retention of the glutinous rice flour are poor, and the prepared food is easy to crack and the like after being frozen and stored due to the loss and migration of the water in the freezing process, so that the quality of the quick-frozen rice dumplings is influenced. Taking quick-frozen glue puddings as an example, in the quick-freezing process, along with the reduction of temperature, the outer skin is firstly frozen and solidified, and a large amount of water contained in the stuffing is not frozen yet; with the further reduction of the temperature, the water in the stuffing is frozen and expanded to generate internal pressure, so that the frozen skin of the outer layer is cracked; on the other hand, in the freezing process, the temperature of the glue pudding skin is continuously reduced due to heat exchange, the water retention capacity is continuously reduced, and therefore the moisture is continuously sublimated to cause the loss of the moisture, and finally the glue pudding is cracked.
Disclosure of Invention
The invention mainly aims to provide a preparation method of modified glutinous rice flour, aiming at improving the water absorption of the glutinous rice flour.
In order to achieve the purpose, the invention provides a preparation method of modified glutinous rice flour, which comprises the following steps:
heating water to a preset gelatinization temperature, adding raw glutinous rice flour, cooking and gelatinizing, and cooling to obtain pre-gelatinized glutinous rice flour slurry;
sequentially carrying out spray freezing and freeze drying on the pre-gelatinized glutinous rice flour slurry to obtain pre-gelatinized glutinous rice flour;
and mixing the pre-gelatinized glutinous rice flour with raw glutinous rice flour to prepare the modified glutinous rice flour.
Optionally, after heating the water to a preset gelatinization temperature, adding raw glutinous rice flour for cooking gelatinization, and cooling to obtain a pre-gelatinized glutinous rice flour slurry:
the preset gelatinization temperature is 80-90 ℃, and the gelatinization time of the cooking gelatinization is 1-2 h.
Optionally, after heating the water to a preset gelatinization temperature, adding raw glutinous rice flour for cooking gelatinization, and cooling to obtain a pre-gelatinized glutinous rice flour slurry:
the solid-liquid mass ratio of the raw glutinous rice flour to water is 1: (4-6).
Optionally, the step of sequentially performing spray freezing and freeze drying on the pre-gelatinized glutinous rice flour slurry to obtain the pre-gelatinized glutinous rice flour includes:
atomizing and freezing the pre-gelatinized glutinous rice flour slurry by using compressed air in a liquid nitrogen environment to obtain frozen particles;
and (3) freeze-drying the frozen particles in a freeze-dryer, and recovering to room temperature after drying to obtain the pre-gelatinized glutinous rice flour.
Optionally, in the step of performing atomization freezing on the pre-gelatinized glutinous rice flour slurry by using compressed air in a liquid nitrogen environment to obtain frozen particles:
in the atomization and freezing process, the feeding flow rate of the pre-gelatinized glutinous rice flour slurry is 15-40 mL/min, the pressure of the compressed air is 0.10-0.25 MPa, and the air flow is 1-3 m3/h。
Optionally, in the step of performing atomization freezing on the pre-gelatinized glutinous rice flour slurry by using compressed air in a liquid nitrogen environment to obtain frozen particles:
the atomization freezing process is carried out by adopting four-fluid nozzles, and the distance between the four-fluid nozzles and the liquid nitrogen is 14-16 cm.
Optionally, freeze-drying the frozen particles in a freeze-dryer, and returning to room temperature after drying to obtain the pre-gelatinized glutinous rice flour, wherein the step of:
the freeze drying comprises heat preservation drying for 2-4 hours at the temperature of-40 to-35 ℃, then heating to the temperature of-26 to-22 ℃ within 1.5 hours, and heat preservation drying for 3-5 hours.
Optionally, the step of mixing the pre-gelatinized glutinous rice flour with raw glutinous rice flour to obtain a modified glutinous rice flour comprises:
the mass fraction of the pre-gelatinized glutinous rice flour in the modified glutinous rice flour is 15-25%.
According to the technical scheme provided by the invention, the pre-gelatinized glutinous rice flour is firstly subjected to pre-gelatinization treatment, is subjected to spray freezing and freeze drying to prepare the pre-gelatinized glutinous rice flour, and is backfilled into the raw glutinous rice flour to prepare the modified glutinous rice flour.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart illustrating an embodiment of a method for preparing modified glutinous rice flour according to the present invention;
fig. 2 is a test result of the gelatinization degree of the pre-gelatinized glutinous rice flour prepared at different gelatinization temperatures;
fig. 3 is a graph showing the results of testing the particle size and distribution of the pre-gelatinized glutinous rice flour obtained by different drying methods.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Glutinous rice flour usually needs to be gelatinized and dried in the preparation process, as the gelatinized glutinous rice flour cannot form gluten like flour, a large amount of water needs to be added in the process of preparing food, so that the free water is excessive, the water absorption and water retention of the glutinous rice flour are poor, and the prepared food is easy to crack and the like after being frozen and stored due to the loss and migration of the water in the freezing process, so that the quality of the quick-frozen rice dumplings is influenced. In view of this, the invention provides a method for preparing modified glutinous rice flour, which comprises backfilling the gelatinized glutinous rice flour prepared by pre-gelatinizing the glutinous rice flour into the raw glutinous rice flour, so as to improve the water absorption performance of the glutinous rice flour, and fig. 1 shows an embodiment of the method for preparing modified glutinous rice flour according to the invention. Referring to fig. 1, in the present embodiment, the method for preparing modified glutinous rice flour includes the following steps:
step S10, heating water to a preset gelatinization temperature, adding raw glutinous rice flour, cooking for gelatinization, and cooling to obtain pre-gelatinized glutinous rice flour slurry;
firstly, adding clean water into a cooking pot, heating to a preset gelatinization temperature of 80-90 ℃, adding raw glutinous rice flour into the cooking pot after the temperature is stable, maintaining the temperature in the cooking pot within the preset gelatinization temperature range, cooking and gelatinizing for 1-2 hours, dispersing the raw glutinous rice flour in hot water to gelatinize, properly evaporating partial water to avoid increasing the workload of subsequent spray freezing and freeze drying, standing and cooling to room temperature after cooking and gelatinizing are finished, and obtaining pre-gelatinized glutinous rice flour slurry.
Further, when the raw glutinous rice flour is subjected to gelatinization, the solid-liquid mass ratio of the raw glutinous rice flour to water is 1: (4-6), more preferably 1:5, under the conditions of the proportion and the cooking gelatinization, the gelatinization effect of the glutinous rice flour is good, and the water content of the prepared pre-gelatinized glutinous rice flour slurry is moderate.
Step S20, sequentially carrying out spray freezing and freeze drying on the pre-gelatinized glutinous rice flour slurry to obtain pre-gelatinized glutinous rice flour;
in the present embodiment, step S20 includes:
step S21, atomizing and freezing the pre-gelatinized glutinous rice flour slurry by using compressed air in a liquid nitrogen environment to obtain frozen particles;
and step S22, freeze-drying the frozen particles in a freeze dryer, and returning to the room temperature after drying to obtain the pre-gelatinized glutinous rice flour.
Compared with the traditional freeze drying, heat sealing drying and other technologies, the embodiment of the invention adopts a combined spray freezing and freeze drying mode to dry the prepared pre-gelatinized glutinous rice flour slurry, and has the following advantages: (1) the atomized and dispersed fine liquid drops are quickly frozen at low temperature, so that the growth of ice crystals can be weakened, and the particle uniformity and the internal structural integrity of the pre-gelatinized glutinous rice flour are maintained; (2) the frozen sample is frozen and dried to form spherical particles with a microporous structure, the flowability is good, and the size of the particles can be adjusted by changing a spraying process, so that the efficient intermixing of the pre-gelatinized glutinous rice flour and the raw glutinous rice flour is favorably realized; (3) the nutritional ingredients with poor heat resistance in the glutinous rice can be retained to the maximum extent on the premise of not influencing the edible quality of the glutinous rice; (4) the problems of dark color, fragrance loss and the like of the glutinous rice flour caused by heat treatment can be better avoided.
In this embodiment, the spray freezing and freeze drying process is implemented by an air-flow spray freeze drying device, and more preferably, an air-flow spray freeze drying device with four-fluid nozzles is used, and may be implemented as follows: atomizing the pre-gelatinized glutinous rice flour slurry into micro-droplets through a four-fluid nozzle, wherein the micro-droplets are contacted with liquid nitrogen under the action of magnetic stirring and are frozen to form frozen particles in a very short time; then transferring the obtained frozen particles into a freeze dryer, drying at the temperature of-40 to-35 ℃ for 2 to 4 hours in a heat preservation way, then heating to the temperature of-26 to-22 ℃ within 1.5 hours, and drying for 3 to 5 hours in a heat preservation way; and after drying, collecting the dried powder, and standing to return to room temperature to obtain the pre-gelatinized glutinous rice flour.
Further, the distance between the four-fluid nozzle and the liquid nitrogen is kept at 14-16 cm, and more preferably 15cm, so that the pre-gelatinized glutinous rice flour is atomized by the four-fluid nozzle to obtain uniformly dispersed micro-droplets, and after contacting with the liquid nitrogen, independent frozen particles with uniform size distribution are correspondingly formed. Furthermore, in the atomization and freezing process, the feeding flow rate of the pre-gelatinized glutinous rice flour slurry sprayed out by the four-fluid nozzle is 15-40 mL/min, the pressure of compressed air introduced into the four-fluid nozzle is 0.10-0.25 MPa, and the air flow rate is 1-3 m3/h。
And step S30, mixing the pre-gelatinized glutinous rice flour and raw glutinous rice flour to prepare the modified glutinous rice flour.
And after the pre-gelatinized glutinous rice flour is prepared, backfilling the pre-gelatinized glutinous rice flour into the raw glutinous rice flour, and fully stirring until the pre-gelatinized glutinous rice flour and the raw glutinous rice flour are uniformly mixed to obtain the modified glutinous rice flour with high water absorption. In addition, after the modified glutinous rice flour is prepared, the modified glutinous rice flour can be packaged in a bag to prepare a modified glutinous rice flour product, so that the modified glutinous rice flour product is convenient to store, transport and the like. In the modified glutinous rice flour, the higher the mass ratio of the pregelatinized glutinous rice flour, the higher the water absorption of the modified glutinous rice flour, but the hardness and chewiness of quick-frozen foods (such as rice dumplings) produced from the modified glutinous rice flour are also gradually reduced. Therefore, the water absorption rate of the modified glutinous rice flour and the quality of the prepared frozen food are comprehensively considered, the mass fraction of the pre-gelatinized glutinous rice flour in the modified glutinous rice flour is preferably 15-25%, the high water absorption rate of the modified glutinous rice flour can be ensured, the sensory flavor of the quick-frozen food prepared from the modified glutinous rice flour is better, and the hardness and the chewing resistance of the quick-frozen food can be ensured.
According to the technical scheme provided by the invention, the pre-gelatinized glutinous rice flour is firstly subjected to pre-gelatinization treatment, is subjected to spray freezing and freeze drying to prepare the pre-gelatinized glutinous rice flour, and is backfilled into the raw glutinous rice flour to prepare the modified glutinous rice flour.
The technical solutions of the present invention are further described in detail below with reference to specific examples and drawings, it should be understood that the following examples are merely illustrative of the present invention and are not intended to limit the present invention.
Example 1
(1) Adding clear water into a cooking pot, heating to 80 ℃, adding raw glutinous rice flour into the cooking pot according to a solid-liquid mass ratio of 1:5 after the temperature is stable, cooking and pasting for 2 hours at the temperature, standing and cooling after cooking to obtain pre-pasted glutinous rice flour slurry;
(2) adopting four-fluid nozzle of airflow type spray freeze drying device to pre-gelatinize glutinous riceAtomizing the rice flour slurry into micro-droplets, and freezing and forming the micro-droplets into frozen particles by contacting the micro-droplets with liquid nitrogen through magnetic stirring; wherein the feeding flow rate of the four-fluid nozzle is controlled to be 30mL/min, the pressure of the introduced compressed air is 0.15MPa, and the air flow is controlled to be 2m3H, the distance between the nozzle and the liquid nitrogen is 15 cm;
(3) transferring the frozen particles into a freeze dryer, drying at minus 38 ℃ for 3h, heating to minus 24 ℃ within 1.5h, drying for 4h, collecting powder after drying, and standing to return to room temperature to obtain pre-gelatinized glutinous rice flour;
(4) backfilling the pre-gelatinized glutinous rice flour into the raw glutinous rice flour according to the mass ratio of 20%, and fully stirring until the pre-gelatinized glutinous rice flour is uniformly mixed to obtain the modified glutinous rice flour.
Example 2
(1) Adding clear water into a cooking pot, heating to 85 ℃, adding raw glutinous rice flour into the cooking pot according to a solid-liquid mass ratio of 1:4 after the temperature is stable, cooking and pasting for 1h at the temperature, standing and cooling after cooking to obtain pre-pasted glutinous rice flour slurry;
(2) atomizing the pre-gelatinized glutinous rice flour slurry into micro-droplets by adopting a four-fluid nozzle of an airflow type spray freeze drying device, and freezing the micro-droplets to form frozen particles by contacting the micro-droplets with liquid nitrogen through magnetic stirring; wherein the feeding flow rate of the four-fluid nozzle is controlled to be 15mL/min, the pressure of the introduced compressed air is 0.01MPa, and the air flow is 1m3H, the distance between the nozzle and the liquid nitrogen is 14 cm;
(3) transferring the frozen particles into a freeze dryer, drying at minus 40 ℃ for 2h, heating to minus 26 ℃ within 1.5h, drying for 3h, collecting powder after drying, and standing to return to room temperature to obtain pre-gelatinized glutinous rice flour;
(4) backfilling the pre-gelatinized glutinous rice flour into the raw glutinous rice flour according to the mass ratio of 20%, and fully stirring until the pre-gelatinized glutinous rice flour is uniformly mixed to obtain the modified glutinous rice flour.
Example 3
(1) Adding clear water into a cooking pot, heating to 90 ℃, adding raw glutinous rice flour into the cooking pot according to a solid-liquid mass ratio of 1:6 after the temperature is stable, cooking and pasting for 1.5 hours at the temperature, standing and cooling after cooking to obtain pre-pasted glutinous rice flour slurry;
(2) atomizing the pre-gelatinized glutinous rice flour slurry into micro-droplets by adopting a four-fluid nozzle of an airflow type spray freeze drying device, and freezing the micro-droplets to form frozen particles by contacting the micro-droplets with liquid nitrogen through magnetic stirring; wherein the feeding flow rate of the four-fluid nozzle is controlled to be 40mL/min, the pressure of the introduced compressed air is 0.25MPa, and the air flow is 3m3H, the distance between the nozzle and the liquid nitrogen is 16 cm;
(3) transferring the frozen particles into a freeze dryer, drying at minus 35 ℃ for 4h, heating to minus 22 ℃ within 1.5h, drying for 5h, collecting powder after drying, and standing to return to room temperature to obtain pre-gelatinized glutinous rice flour;
(4) backfilling the pre-gelatinized glutinous rice flour into the raw glutinous rice flour according to the mass ratio of 20%, and fully stirring until the pre-gelatinized glutinous rice flour is uniformly mixed to obtain the modified glutinous rice flour.
Example 4
The steps are the same as the example 1, except that the backfilling mass proportion of the pre-gelatinized glutinous rice flour in the step (4) is 15%.
Example 5
The steps are the same as the example 1, except that the backfilling mass proportion of the pre-gelatinized glutinous rice flour in the step (4) is 25%.
Comparative example 1
The procedure was the same as in example 1 except that the cooking gelatinization temperature in step (1) was 60 ℃.
Comparative example 2
The procedure was the same as in example 1 except that the cooking gelatinization temperature in step (1) was 70 ℃.
Comparative example 3
The steps are the same as the example 1, except that the backfilling mass proportion of the pre-gelatinized glutinous rice flour in the step (4) is 5%.
Comparative example 4
The steps are the same as the example 1, except that the backfilling mass proportion of the pre-gelatinized glutinous rice flour in the step (4) is 10%.
Comparative example 5
The steps are the same as the example 1, except that the backfilling mass proportion of the pre-gelatinized glutinous rice flour in the step (4) is 30%.
Comparative example 6
(1) Adding clear water into a cooking pot, heating to 80 ℃, adding raw glutinous rice flour into the cooking pot according to a solid-liquid mass ratio of 1:5 after the temperature is stable, cooking and pasting for 2 hours at the temperature, standing and cooling after cooking to obtain pre-pasted glutinous rice flour slurry;
(2) drying the pre-gelatinized glutinous rice flour slurry into powder by adopting a hot air drying mode to obtain pre-gelatinized glutinous rice flour;
(4) backfilling the pre-gelatinized glutinous rice flour into the raw glutinous rice flour according to the mass ratio of 20%, and fully stirring until the pre-gelatinized glutinous rice flour is uniformly mixed to obtain the modified glutinous rice flour.
Comparative example 7
(1) Adding clear water into a cooking pot, heating to 80 ℃, adding raw glutinous rice flour into the cooking pot according to a solid-liquid mass ratio of 1:5 after the temperature is stable, cooking and pasting for 2 hours at the temperature, standing and cooling after cooking to obtain pre-pasted glutinous rice flour slurry;
(2) drying the pre-gelatinized glutinous rice flour slurry into powder by adopting a spray drying mode to obtain pre-gelatinized glutinous rice flour;
(4) backfilling the pre-gelatinized glutinous rice flour into the raw glutinous rice flour according to the mass ratio of 20%, and fully stirring until the pre-gelatinized glutinous rice flour is uniformly mixed to obtain the modified glutinous rice flour.
The pregelatinized glutinous rice flour prepared in each of the above examples and comparative examples was correspondingly tested for its degree of gelatinization, water absorption, particle size and distribution thereof, and hardness, chewiness and sensory quality of quick-frozen dumplings prepared from the modified glutinous rice flour, and the test results were as follows:
(1) the results of the test of the gelatinization degree of the pre-gelatinized glutinous rice flour prepared at different gelatinization temperatures are shown in fig. 2. As can be seen from fig. 2, the gelatinization degree of the pre-gelatinized glutinous rice flour is continuously increased along with the continuous increase of the gelatinization temperature, and the gelatinization degree of the pre-gelatinized glutinous rice flour is below 55% at the gelatinization temperature of 60 ℃ and 70 ℃, and is more ideal at 80 ℃, 85 ℃ and 90 ℃; with the increase of the pre-gelatinization time, the gelatinization degree tends to be stable after rising, and the gelatinization degree tends to be stable after 2 hours of pre-gelatinization, so that the gelatinization temperature is controlled to be 80-90 ℃ and the gelatinization time is controlled to be 1-2 hours, the gelatinization of the glutinous rice flour can be guaranteed as far as possible, and the production energy consumption can be reasonably reduced.
(2) The results of the particle size and distribution test of the pregelatinized glutinous rice flour prepared by different drying methods are shown in fig. 3. As can be seen from fig. 3, different drying methods have significant effects on the particle size distribution of the pre-gelatinized glutinous rice flour, wherein compared with the common hot air drying and spray drying methods, the pre-gelatinized glutinous rice flour prepared by combining the spray freezing and freeze drying methods in the embodiment of the present invention has the smallest particle size and the most concentrated particle size distribution, which indicates that the pre-gelatinized glutinous rice flour prepared in the embodiment of the present invention is the most fine and smooth and is more easily and uniformly mixed with raw glutinous rice flour.
(3) The water absorption of the modified glutinous rice flour prepared from the pre-gelatinized glutinous rice flour with different backfill ratios and the quality test results of the quick-frozen rice dumplings prepared from the modified glutinous rice flour are shown in the following table 1.
TABLE 1 Water absorption of modified glutinous rice flour and quality test results of quick-frozen rice dumplings
As can be seen from the results in table 1, the water absorption of the modified glutinous rice flour is continuously increased with the increase of the addition ratio of the pre-gelatinized glutinous rice flour, but the hardness and the chewing resistance of the quick-frozen glutinous rice dumpling made of the modified glutinous rice flour are also continuously decreased, and when the backfill ratio of the pre-gelatinized glutinous rice flour is controlled to be 15 to 25%, the water absorption of the modified glutinous rice flour is ensured to be higher, the sensory score of the quick-frozen glutinous rice dumpling made of the modified glutinous rice flour is better, and the appropriate hardness and the chewing resistance of the quick-frozen glutinous rice dumpling are also considered.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (8)
1. A preparation method of modified glutinous rice flour is characterized by comprising the following steps:
heating water to a preset gelatinization temperature, adding raw glutinous rice flour, cooking and gelatinizing, and cooling to obtain pre-gelatinized glutinous rice flour slurry;
sequentially carrying out spray freezing and freeze drying on the pre-gelatinized glutinous rice flour slurry to obtain pre-gelatinized glutinous rice flour;
and mixing the pre-gelatinized glutinous rice flour with raw glutinous rice flour to prepare the modified glutinous rice flour.
2. The method for preparing modified glutinous rice flour according to claim 1, wherein the step of heating water to a predetermined gelatinization temperature, adding raw glutinous rice flour to the heated raw glutinous rice flour, cooking the raw glutinous rice flour for gelatinization, and cooling the raw glutinous rice flour to obtain a slurry of the gelatinized glutinous rice flour:
the preset gelatinization temperature is 80-90 ℃, and the gelatinization time of the cooking gelatinization is 1-2 h.
3. The method for preparing modified glutinous rice flour according to claim 1, wherein the step of heating water to a predetermined gelatinization temperature, adding raw glutinous rice flour to the heated raw glutinous rice flour, cooking the raw glutinous rice flour for gelatinization, and cooling the raw glutinous rice flour to obtain a slurry of the gelatinized glutinous rice flour:
the solid-liquid mass ratio of the raw glutinous rice flour to water is 1: (4-6).
4. The method of preparing modified glutinous rice flour according to claim 1, wherein the step of sequentially spray-freezing and freeze-drying the slurry of pre-gelatinized glutinous rice flour to obtain pre-gelatinized glutinous rice flour comprises:
atomizing and freezing the pre-gelatinized glutinous rice flour slurry by using compressed air in a liquid nitrogen environment to obtain frozen particles;
and (3) freeze-drying the frozen particles in a freeze-dryer, and recovering to room temperature after drying to obtain the pre-gelatinized glutinous rice flour.
5. The method for preparing modified glutinous rice flour according to claim 4, wherein the step of subjecting the pre-gelatinized glutinous rice flour slurry to the atomizing-freezing with compressed air in a liquid nitrogen atmosphere to obtain frozen particles comprises:
in the atomization and freezing process, the feeding flow rate of the pre-gelatinized glutinous rice flour slurry is 15-40 mL/min, the pressure of the compressed air is 0.10-0.25 MPa, and the air flow is 1-3 m3/h。
6. The method for preparing modified glutinous rice flour according to claim 4, wherein the step of subjecting the pre-gelatinized glutinous rice flour slurry to the atomizing-freezing with compressed air in a liquid nitrogen atmosphere to obtain frozen particles comprises:
the atomization freezing process is carried out by adopting four-fluid nozzles, and the distance between the four-fluid nozzles and the liquid nitrogen is 14-16 cm.
7. The method according to claim 4, wherein the step of freeze-drying the frozen particles in a freeze-dryer and returning the temperature to room temperature after drying to obtain the pre-gelatinized glutinous rice flour comprises:
the freeze drying comprises heat preservation drying for 2-4 hours at the temperature of-40 to-35 ℃, then heating to the temperature of-26 to-22 ℃ within 1.5 hours, and heat preservation drying for 3-5 hours.
8. The method for producing a modified glutinous rice flour according to claim 1, wherein the step of mixing the pre-gelatinized glutinous rice flour with raw glutinous rice flour to produce a modified glutinous rice flour comprises:
the mass fraction of the pre-gelatinized glutinous rice flour in the modified glutinous rice flour is 15-25%.
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