CN111084321B - Preparation method of fermented rice steak powder and fermented rice steak powder - Google Patents

Preparation method of fermented rice steak powder and fermented rice steak powder Download PDF

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CN111084321B
CN111084321B CN201911384157.8A CN201911384157A CN111084321B CN 111084321 B CN111084321 B CN 111084321B CN 201911384157 A CN201911384157 A CN 201911384157A CN 111084321 B CN111084321 B CN 111084321B
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rice
rice flour
water
fermented
heat preservation
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CN111084321A (en
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冯伟
王韧
王涛
陈正行
王璐
李克强
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Jiangnan University
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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
    • A23L7/104—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/145—Gasseri
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention discloses a preparation method of fermented rice steak powder and the fermented rice steak powder, which comprises the following steps of: 1 to 1.5, and then obtaining a mixture of rice and water, carrying out heat preservation treatment for 3 to 5 hours at 25 to 30 ℃, carrying out heat preservation treatment for 3 to 5 hours at 35 to 40 ℃, and carrying out heat preservation treatment for 3 to 5 hours at 45 to 50 ℃ to obtain the mixture of rice and water after heat preservation treatment; adding lactic acid into the mixture of rice and water after heat preservation treatment, adjusting the pH to 4.5-5.0, adding lactobacillus, fermenting at 45-50 ℃, cleaning the rice, pulping, performing plate-frame filter pressing on the obtained rice pulp, adding water for cleaning for 2-3 times to obtain a filter cake, and drying to obtain special fermented rice flour; the special flour for fermenting rice flour, corn starch and wheat starch are mixed with water to prepare the fermented rice flour product, and the rice flour product has the advantages of good rehydration performance, good appearance form, high elasticity and toughness, low cooking loss and breakage rate, special flavor of rice fermentation, and suitability for industrial production.

Description

Preparation method of fermented rice steak powder and fermented rice steak powder
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of fermented rice steak powder and the fermented rice steak powder.
Background
The rice products are various, wherein the fermented rice products represented by Guilin rice flour, changde rice flour, jiangxi rice flour and the like are characterized by tender and smooth rice flour due to the unique fermentation process. Various probiotics beneficial to human intestinal tracts and unique fermentation flavor can be generated in the fermentation process, and the method is deeply favored by consumers.
At present, the technology of the fermented rice products mostly adopts natural fermentation, the fermentation time is long, for example, the time of the fermentation is as long as 2-3 weeks, the fermentation time of Guilin rice flour is about 6 days in summer and about 2 weeks in winter, the process is greatly influenced by environment, for example, the temperature, the humidity, the microorganisms and the like, the fermentation results are very unstable, the fermentation products of different batches have great differences, and the large-scale stable production is difficult. In addition, as the sour and odorous substances are generated in the long-term fermentation process and the environment is moist, most of rice flour fermentation sites have poor sanitary conditions and bad odors, and the whole rice flour length and the surrounding environment are influenced; meanwhile, the tedious and lengthy manufacturing period greatly aggravates the labor intensity of production work.
Therefore, a preparation method of rice flour is needed in the art, and the preparation method meets the requirements of modern markets while achieving high production efficiency and stable quality.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a preparation method of a fermented rice flour product.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing fermented rice flour product comprises,
mixing rice and water according to a mass ratio of 1: 1-1.5, and then obtaining a mixture of rice and water, carrying out heat preservation treatment for 3-5 hours at 25-30 ℃, carrying out heat preservation treatment for 3-5 hours at 35-40 ℃, and carrying out heat preservation treatment for 3-5 hours at 45-50 ℃ to obtain a mixture of rice and water after heat preservation treatment;
adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, adjusting the pH to 4.5-5.0, adding lactobacillus, fermenting at 45-50 ℃, cleaning the rice, pulping, performing plate-frame filter pressing on the obtained rice pulp, adding water for cleaning for 2-3 times to obtain a filter cake, and drying to obtain special fermented rice flour;
adding water into the special flour for fermenting rice flour, corn starch and wheat starch, mixing, adjusting the water content to 34-36%, stirring in a steam stirring pot for 2-3 min after uniformly mixing, extruding and forming the filaments by an extruder, re-steaming for 10-20 min at 100-110 ℃, cutting into blocks, subpackaging, drying in an oven for 3-4 h, weighing and subpackaging, and obtaining a fermented rice flour product;
the fermented rice flour comprises, by mass, 40-60 parts of fermented rice flour, 20-30 parts of corn starch and 10-20 parts of wheat starch.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: the rice is early long-shaped rice, and the content of amylose is 20% -22%.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: the lactobacillus is acid-resistant lactobacillus, and comprises one or more of Lactobacillus brevis ATCC 367 lactobacillus brevis, lactobacillus casei ATCC lactobacillus casei, lactobacillusgasseri ATCC 33323 lactobacillus gasseri and Lactobacillus plantarum ATCC 8014 lactobacillus plantarum.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: and adding lactobacillus for fermentation at the temperature of 45-50 ℃, wherein the fermentation time is 2-4 hours.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: the addition amount of the lactic acid bacteria is 0.1-0.2 per mill of the mass ratio of the lactic acid bacteria to rice.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: and re-steaming for 10-20 min at the temperature of 100-110 ℃, wherein the re-steaming time is 10min.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: and drying in an oven for 3-4 hours, wherein the drying temperature is 55-60 ℃.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: and (3) after the rice is cleaned, pulping, and carrying out plate-frame filter pressing on the obtained rice pulp, wherein the rice is cleaned by clean water for 2-3 times.
As a preferable scheme of the preparation method of the fermented rice flour product, the invention comprises the following steps: the obtained filter cake is subjected to air flow drying to obtain the special powder for fermented rice flour, wherein the air flow drying is carried out, the pressure of a boiler is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃.
Still another object of the present invention is to overcome the disadvantages of the prior art and to provide a fermented rice flour product prepared by the method for preparing a fermented rice flour product, wherein the rehydration time of the fermented rice flour product is less than 10min, and the rehydration ratio is greater than 1:2.5, the broken bar value rate is less than 10%, and the pulp spitting value is less than 10%.
The invention has the beneficial effects that:
(1) The invention provides a preparation method of fermented rice flour, which comprises the steps of carrying out heat preservation treatment for 3-5 hours at 25-30 ℃ before rice fermentation, carrying out heat preservation treatment for 3-5 hours at 35-40 ℃, carrying out heat preservation treatment for 3-5 hours at 45-50 ℃, regulating the pH value of feed liquid to 4.5 by lactic acid, and finally adding acid-resistant lactobacillus for constant-temperature fermentation, wherein compared with the traditional natural fermentation method, the preparation method of fermented rice flour is more beneficial to the preparation of the fermented rice flour by adopting a specific rice flour pretreatment process, on one hand, the gelatinization viscosity and retrogradation value of rice flour are reduced, and the breakage rate and pulp spitting value of the rice flour are reduced; on the other hand, the heating treatment also plays a role in sterilizing rice, and the process of adjusting the acid by combining lactic acid can greatly reduce the possibility of pollution of mixed bacteria in the subsequent fermentation process, so that the fermentation process is more controllable, the quality of the fermented rice flour is ensured, and the rice flour is suitable for industrial production.
(2) The invention provides fermented rice flour, which is preferably prepared by a specific rice flour pretreatment process and a fermentation process, and is preferably prepared by 40-60 parts of fermented rice flour, 20-30 parts of corn starch and 10-20 parts of wheat starch, and through the specific preparation process conditions of rice flour products, the process conditions cooperate to ensure that pores with uniform size and regular shape can be formed in the fermented rice flour, so that water can be easily permeated in the rehydration process, the rehydration performance is improved, meanwhile, the appearance form of the rice flour products is good, the elasticity and toughness are rich, the cooking loss and the breakage rate are low, the special flavor of rice fermentation is realized, and the fermented rice flour prepared by the fermented rice flour special for the fermented rice products have the advantages of good appearance form, high elasticity and toughness, low cooking loss and breakage rate and the special flavor of rice fermentation.
(3) The special flour for the fermented rice products is convenient to use, omits the step of soaking and pulping rice when in use, has high production efficiency and stable quality (bacterial fermentation replaces natural fermentation, fermentation conditions are controlled, and the quality is stable), can meet the requirements of industrial production, meets the requirements of industrial production, and is suitable for market circulation in a large range.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The raw materials in the invention are as follows:
rice: hunan Jubao Jin agricultural Gaokang Co., ltd. Hunan local early indica rice (the content of amylose is 20% -22%);
lactic acid: food grade, national pharmaceutical group chemical agent limited;
corn starch: food grade of Shandong Hengren (group) industry and trade limited company;
wheat starch: wei Huishi Kang Difen, food grade;
lactic acid bacteria: lactobacillus brevis ATCC 367 Lactobacillus brevis; lactobacillus casei ATCC 334 Lactobacillus casei 334; lactobacillus gasseri ATCC 33323 Lactobacillus gasseri; lactobacillus plantarumATCC 8014 Lactobacillus plantarum are all commonly and commercially available.
The special gelatinization property of the fermented rice product is measured by the following steps: viscosity analysis samples were analyzed by a rapid viscosity analyzer after mixing 3 g samples with 25g distilled water, based on 14% moisture. The analysis time of the whole sample is 13min, and the analysis conditions are as follows: maintaining at 50deg.C for 1min, heating to 95deg.C at constant speed within 3.75 min, maintaining at 95deg.C for 2.5min, cooling to 50deg.C within 3.75 min at the same rate, and maintaining at 50deg.C for 2min. Wherein, the speed of heating up and cooling down is 12 ℃/min, and the stirring speed is 160r/min all the time in the test process.
The invention relates to determination of rehydration of rice flour:
rehydration time: taking a certain amount of samples, putting the samples into a beaker, adding 30 times of boiling water, capping and standing, taking out one sample after 3min, putting the sample into two glass sheets for extrusion, observing whether white hard cores exist or not, then sampling, extrusion and observation once every 30 seconds until the white hard cores exist, and at the moment, the hot water soaking time is the rehydration time.
The water recovery ratio is as follows: taking a certain amount of dry powder, soaking in warm water (38 ℃) for 30min, wherein the weight ratio of the soaked dry powder to the weight of the soaked dry powder can reflect the rehydration of the rice flour in a certain time.
The invention relates to a method for measuring broken strip rate of fermented rice flour: taking a certain amount of rice flour (about 50 g) and putting the rice flour into boiling water according to a flour-water ratio of 1:15, capping and boiling for 5min, stirring and filtering out soup, filtering cold water, filtering to dry, respectively weighing strips which are separated by less than 5cm and more than 5cm, and calculating the strip breakage rate according to the following formula:
breakage rate (%) = (m) 2 /m）×100
m 2 Bar mass less than 5cm, g;
m = post-boil sample mass, g;
the invention relates to measurement of rice flour discharge and slurry discharge values: weighing a certain amount of rice flour (about 50 g) and putting into boiling water according to a powder-water ratio of 1:15, continuously boiling for 4min, taking out all rice flour by a strainer, supercooling water, draining for 5min by using filter paper, weighing, and putting into an oven to dry to constant weight.
Pulp spitting value (%) = (m) 1 ×（1-w%）-m 2 ）/m 1 ×（1-w%）×100%；
m 1 =dry rice flour mass, g; m is m 2 After constant weight, g; w = moisture content.
Example 1
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1, mixing to obtain a mixture of rice and water, carrying out heat preservation treatment at 25 ℃ for 5 hours, carrying out heat preservation treatment at 35 ℃ for 5 hours, and carrying out heat preservation treatment at 45 ℃ for 5 hours to obtain a mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, regulating the pH to 4.5, adding lactobacillus (Lactobacillus brevis ATCC 367 lactobacillus brevis, the mass ratio of the added lactobacillus to the rice is 0.1 per mill), fermenting for 2 hours at 45 ℃, cleaning the rice, grinding the rice pulp, carrying out plate-frame filter pressing on the obtained rice pulp, adding water, cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), thereby obtaining the special powder for fermented rice flour;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 34%, stirring in a steam stirring pot for 2min, extruding and molding by an extruder to obtain filaments, re-steaming at 100deg.C for 10min, cutting into pieces, packaging, drying in an oven for 3 hr, weighing, and packaging to obtain fermented rice flour;
the fermented rice flour comprises 40 parts by mass of raw material powder in fermented rice flour, 20 parts by mass of corn starch and 10 parts by mass of wheat starch.
Example 2
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1.5, mixing to obtain a mixture of rice and water, carrying out heat preservation treatment at 30 ℃ for 3 hours, carrying out heat preservation treatment at 40 ℃ for 3 hours, and carrying out heat preservation treatment at 45 ℃ for 3 hours to obtain the mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, adjusting the pH to 5.0, adding lactobacillus (Lactobacillus casei ATCC, lactobacillus casei, the mass ratio of the added lactobacillus to the rice is 0.2 per mill), fermenting for 4 hours at 50 ℃, cleaning the rice, grinding the rice pulp, carrying out plate-frame filter pressing on the obtained rice pulp, adding water, cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), thus obtaining the special powder for fermented rice flour;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 36%, stirring in a steam stirring pot for 2-3 min after uniformly mixing, extruding and forming the obtained product by using an extruder, re-steaming for 10min at 110 ℃, cutting the obtained product into blocks, subpackaging, drying in an oven for 4h, weighing and subpackaging to obtain the fermented rice flour;
the fermented rice flour comprises, by mass, 60 parts of fermented rice flour, 30 parts of corn starch and 20 parts of wheat starch.
Example 3
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1.5, mixing to obtain a mixture of rice and water, carrying out heat preservation treatment at 28 ℃ for 3 hours, carrying out heat preservation treatment at 35 ℃ for 3 hours, and carrying out heat preservation treatment at 45 ℃ for 3 hours to obtain the mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water after heat preservation treatment, adjusting the pH to 4.8, adding lactobacillus Lactobacillus gasseri ATCC 33323 Lactobacillus gasseri, fermenting for 3 hours at 50 ℃ with the mass ratio of the added lactobacillus Lactobacillus gasseri ATCC 33323 Lactobacillus gasseri to the rice, cleaning the rice, grinding the rice into thick liquid, carrying out plate-frame filter pressing on the obtained rice thick liquid, adding water for cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), thus obtaining the special powder for fermented rice flour discharging;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 34%, stirring in a steam stirring pot for 2min, extruding and molding by an extruder to obtain filaments, re-steaming at 105 ℃ for 10min, cutting into pieces, subpackaging, drying in an oven for 3h, weighing and subpackaging to obtain the fermented rice flour;
the fermented rice flour comprises, by mass, 50 parts of fermented rice flour, 20 parts of corn starch and 15 parts of wheat starch.
Example 4
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1, obtaining a mixture of rice and water, carrying out heat preservation treatment for 3 hours at 30 ℃, carrying out heat preservation treatment for 3 hours at 40 ℃, and carrying out heat preservation treatment for 5 hours at 50 ℃ to obtain the mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water after heat preservation treatment, adjusting the pH to 4.5, adding lactobacillus (Lactobacillus plantarum ATCC 8014 lactobacillus plantarum, the mass ratio of the added lactobacillus to the rice is 0.2 per mill), fermenting for 2.5 hours at 45 ℃, cleaning the rice, grinding the rice pulp, carrying out plate-frame filter pressing on the obtained rice pulp, adding water, cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), thus obtaining the special powder for fermented rice flour;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 36%, stirring in a steam stirring pot for 3min, extruding and molding by an extruder to obtain filaments, re-steaming at 100deg.C for 10min, cutting into pieces, packaging, drying in an oven for 4h, weighing, and packaging to obtain fermented rice flour;
the fermented rice flour comprises, by mass, 60 parts of fermented rice flour, 30 parts of corn starch and 20 parts of wheat starch.
The sensory evaluation index of the rice flour paste prepared by the invention is shown in table 1.
TABLE 1
The results of rehydration, strip breakage and spitting values for examples 1-4 of the present invention are shown in Table 2.
TABLE 2
As can be seen from Table 2, the fermented rice flour prepared by the special flour for fermented rice products has good appearance, high elasticity and toughness, low cooking loss and breakage rate and special flavor of rice fermentation, and the rehydration and breakage rate and the comprehensive scoring effect are good.
Example 5
(1) Based on the embodiment 3 (the best embodiment), the influence of different re-steaming time and drying temperature on the broken bar rate, the pulp spitting value and the re-hydration ratio of the fermented rice flour, as well as the appearance color and luster, and the conditions and the results are shown in Table 3.
TABLE 3 Table 3
As can be seen from Table 3, the re-steaming time was 10min, and the quality of the product was optimal at a drying temperature of 55 ℃. The quality of the rice flour is reduced due to the fact that the re-steaming time is too long, and when the drying temperature is too high, the rice flour is dried at too high speed.
(2) The results of measuring the physicochemical properties of the fermented rice flour obtained in example 3 (preferred example) and the physicochemical properties of the commercially available products are shown in tables 4 and 5.
TABLE 4 Table 4
TABLE 5
Note that: (1) commercial rice flour 1; (2) commercial rice flour 2; (3) commercial rice flour 3; (4) self-made rice flour (example 3)
As can be seen from Table 4, compared with the commercial products, the self-made rice flour has the advantages of short rehydration time, high rehydration ratio, low breakage rate and pulp discharge value, and better product quality. As can be seen from Table 5, the rice flour obtained by the invention has better organoleptic properties, and the rice flour is off-white, bright and clean and has oily transparent feeling; has special smell of rice fermentation, the surface of the powder block is corrugated, the thickness is uniform, the elasticity and the chewing sense are rich, and the overall acceptance is highest.
Example 6
The gelatinization characteristics of starch were measured using an RVA rapid viscosimeter, and the gelatinization characteristics of rice flour for fermented rice products prepared in example 3 (best example) were measured, and RVA characteristics results of rice flour for fermented rice products are shown in Table 6.
TABLE 6
Rice flour sample Peak viscosity Low Gu Niandu Disintegration value Final viscosity Value of regeneration Gelatinization temperature
Before treatment 3621.00 2516.50 1104.50 4507.50 1991.00 70.15
After treatment 2686.00 1886.50 799.50 3116.00 1229.50 70.98
As can be seen from Table 6, the peak viscosity, the low-valley viscosity and the final viscosity of the rice flour after the toughening treatment are all reduced, the drawing during the forming of the rice flour can be reduced, and the processing of rice flour products is facilitated. In addition, the reduction of viscosity is beneficial to the smoothness of the surface of the rice noodle, and the smoothness and non-sticking of the taste. And the attenuation value is reduced, so that the rice starch has more stable structure in the heating and shearing processes, the processing characteristics of rice flour products are improved, and the quality of the fermented rice flour products is improved.
Example 7
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1.5, mixing to obtain a mixture of rice and water, and carrying out heat preservation treatment for 6 hours at 55 ℃ to obtain the mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, regulating the pH to 4.8, adding lactobacillus (the mass ratio of the added amount to the rice is 0.15 per mill), fermenting for 3 hours at 50 ℃, cleaning the rice, pulping, performing plate-frame filter pressing on the obtained rice pulp, adding water, cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), so as to obtain special powder for fermented rice flour;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 34%, stirring in a steam stirring pot for 2min, extruding and molding by an extruder to obtain filaments, re-steaming at 105 ℃ for 10min, cutting into pieces, subpackaging, drying in an oven for 3h, weighing and subpackaging to obtain the fermented rice flour;
the fermented rice flour comprises, by mass, 50 parts of fermented rice flour, 20 parts of corn starch and 15 parts of wheat starch.
The results of rehydration, strand break and spitting values for this example and example 3 are shown in Table 7.
TABLE 7
As can be seen from Table 7, the fermented rice flour obtained by the pretreatment method of rice of the invention has better rehydration performance, lower breakage rate and higher comprehensive score. The swelling capacity and dissolution rate of starch are excessively reduced due to the excessively high treatment temperature and excessively long treatment time, and pores with uniform size and regular shape cannot be formed in the rice-flour noodle, so that the infiltration of moisture in the rehydration process becomes difficult, and the rehydration time is prolonged.
Further research shows that the specific rice flour pretreatment process reduces the gelatinization viscosity and retrogradation value of rice flour, reduces the breakage rate and slurry discharge value of rice flour and is more beneficial to the preparation of fermented rice flour by the specific rice flour pretreatment process, compared with the traditional natural fermentation method, the specific rice flour pretreatment process comprises the steps of carrying out heat preservation treatment for 3-5 hours at 25-30 ℃, carrying out heat preservation for 3-5 hours at 35-40 ℃, carrying out heat preservation for 3-5 hours at 45-50 ℃, regulating the pH value of feed liquid to 4.5 by lactic acid, and finally adding acid-resistant lactobacillus; on the other hand, the heating treatment also plays a role in sterilizing rice, and the process of adjusting the acid by combining lactic acid can greatly reduce the possibility of pollution of mixed bacteria in the subsequent fermentation process, so that the fermentation process is more controllable, the quality of the fermented rice flour is ensured, and the method is suitable for industrialized production. The invention preferably selects a specific rice flour pretreatment process and combines a fermentation process to prepare specific rice flour, and preferably selects 40-60 parts of fermented rice flour, 20-30 parts of corn starch and 10-20 parts of wheat starch, and the specific preparation process conditions of rice flour products cooperate to enable pores with uniform size and regular shape to be formed in the fermented rice flour, so that the infiltration of moisture is easy in the rehydration process, the rehydration performance is improved, and meanwhile, the rice flour products are guaranteed to have good appearance, high elasticity and toughness, low cooking loss and breakage rate and special flavor of rice fermentation.
Example 8
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1.5, mixing to obtain a mixture of rice and water, carrying out heat preservation treatment at 28 ℃ for 3 hours, carrying out heat preservation treatment at 35 ℃ for 3 hours, and carrying out heat preservation treatment at 45 ℃ for 3 hours to obtain the mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, regulating the pH to 4.8, adding lactobacillus (the mass ratio of the added amount to the rice is 0.15 per mill), fermenting for 3 hours at 50 ℃, cleaning the rice, pulping, performing plate-frame filter pressing on the obtained rice pulp, adding water, cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), so as to obtain special powder for fermented rice flour;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 34%, stirring in a steam stirring pot for 2min, extruding and molding by an extruder to obtain filaments, re-steaming at 105 ℃ for 10min, cutting into pieces, subpackaging, drying in an oven for 3h, weighing and subpackaging to obtain the fermented rice flour;
the fermented rice flour comprises, by mass, 70 parts of fermented rice flour, 10 parts of corn starch and 10 parts of wheat starch.
Example 9
The invention provides a preparation method of fermented rice steak powder, which comprises the following steps:
(1) Mixing rice and water according to a mass ratio of 1:1.5, mixing to obtain a mixture of rice and water, carrying out heat preservation treatment at 28 ℃ for 3 hours, carrying out heat preservation treatment at 35 ℃ for 3 hours, and carrying out heat preservation treatment at 45 ℃ for 3 hours to obtain the mixture of rice and water after heat preservation treatment;
(2) Adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, regulating the pH to 4.8, adding lactobacillus (the mass ratio of the added amount to the rice is 0.15 per mill), fermenting for 3 hours at 50 ℃, cleaning the rice, pulping, performing plate-frame filter pressing on the obtained rice pulp, adding water, cleaning for 2-3 times to obtain a filter cake, and drying (the boiler pressure is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃), so as to obtain special powder for fermented rice flour;
(3) Mixing special flour for fermented rice flour, corn starch and wheat starch with water, regulating the water content to 34%, stirring in a steam stirring pot for 2min, extruding and molding by an extruder to obtain filaments, re-steaming at 105 ℃ for 10min, cutting into pieces, subpackaging, drying in an oven for 3h, weighing and subpackaging to obtain the fermented rice flour;
the fermented rice flour comprises, by mass, 20 parts of corn starch and 15 parts of wheat starch, wherein the mass of each raw material powder in the fermented rice flour is 20 parts.
The measurement results are shown in Table 8.
TABLE 8
It can be seen from table 8 that the different rice flour formulations have a greater impact on the rice flour products and that the rehydration and cooking properties and organoleptic scores are reduced when the amount added is outside the scope of the invention.
Further studies have found that the amylose content and the protein content of the raw materials used in the present invention are shown in Table 9.
TABLE 9
Amylose content (%) Protein content (%)
Rice 20.47±1.02 7.23±0.21
Corn starch 27.34±1.21 0.5±0.12
Wheat starch 28.23±1.18 0.4±0.15
As can be seen, the inventors further research and found that the amylose content in rice, corn starch and wheat starch is higher, the physicochemical property influencing factor of the rice flour is more complex, the protein contained in the raw materials can be combined with the amylose, and the processing conditions all influence the gel structure of the rice flour, if pores with uniform size and regular shape can not be formed in the rice flour, the infiltration effect of moisture in the rehydration process is influenced, and thus the rehydration performance is influenced. The rice flour product prepared in the process and the formula of the invention can interact with starch to form a protein-amylose composite, which is beneficial to forming pores with uniform size and regular shape in the rice flour, effectively improving rehydration performance, keeping good appearance form, high elasticity and toughness of the rice flour, and low steaming loss and breakage rate.
Therefore, the specific rice flour pretreatment process is preferably combined with the fermentation process to prepare the specific rice flour, the specific rice flour is preferably 40-60 parts of fermented rice flour, 20-30 parts of corn starch and 10-20 parts of wheat starch, and the specific preparation process conditions of the rice flour product cooperate to ensure that pores with uniform size and regular shape can be formed in the fermented rice flour by the synergistic effect of the process conditions, so that the infiltration of moisture in the rehydration process is easy, the rehydration performance is improved, and meanwhile, the rice flour product is ensured to have good appearance, high elasticity and toughness, low cooking loss and breakage rate and special flavor of rice fermentation.
Example 10
The aroma main components of the fermented rice flour prepared in example 3 and the rice flour prepared in example 7 were analyzed by headspace solid phase microextraction (HS-SPME) combined with a gas chromatograph-mass spectrometer (GC-MS), and the results are shown in Table 10.
Table 10
Example 3 Example 7
Ethyl acetate (%) 16.921 14.234
Phenethyl alcohol (%) 19.345 17.213
Acetic acid 2-methylbutyl ester (%) 5.134 4.123
1, 1-behenyl-hexadecane (%) 2.923 2.112
Capric acid ethyl ester (%) 2.945 2.345
It can be seen that the fermented rice flour treated by the method of the present invention: before rice fermentation, heat preservation is carried out for 3-5 hours at 25-30 ℃, heat preservation is carried out for 3-5 hours at 35-40 ℃, heat preservation is carried out for 3-5 hours at 45-50 ℃, and acid-resistant lactobacillus is used for constant temperature fermentation.
When the viscosity is too large during gelatinization of starch, the finished rice noodles are poor in non-freshness, when the viscosity is too small, the cohesiveness among the powder clusters is poor, the rice noodle structure is loose and easy to break, the cooking loss is large, the taste of the rice noodles is too hard, and pores with uniform size and regular shape cannot be formed in the prepared fermented rice noodle, so that the infiltration of moisture in the rehydration process becomes difficult, and the rehydration performance is reduced. The inventor further researches that before rice fermentation, after heat preservation is carried out for 3-5 hours at 25-30 ℃, heat preservation is carried out for 3-5 hours at 35-40 ℃, heat preservation is carried out for 3-5 hours at 45-50 ℃, and acid-resistant lactobacillus is used for constant temperature fermentation. Outside this range, the technical effect is poor.
The inventor aims at the problems in the production process of the fermented rice products and develops a production method of special powder for the fermented rice products. When the special powder is used, only water is needed to be added for mixing and pulping, the production efficiency is high, the quality is stable, and the requirements of modern markets are met.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.

Claims (6)

1. A preparation method of a fermented rice flour product is characterized by comprising the following steps: comprising the steps of (a) a step of,
mixing rice and water according to a mass ratio of 1: 1-1.5, and then obtaining a mixture of rice and water, carrying out heat preservation treatment for 3-5 hours at 25-30 ℃, carrying out heat preservation treatment for 3-5 hours at 35-40 ℃, and carrying out heat preservation treatment for 3-5 hours at 45-50 ℃ to obtain a mixture of rice and water after heat preservation treatment;
adding lactic acid into the mixture of rice and water subjected to heat preservation treatment, adjusting the pH to 4.5-5.0, adding lactobacillus, fermenting for 2-4 hours at the temperature of 45-50 ℃, cleaning the rice, pulping, performing plate-frame press filtration on the obtained rice pulp, adding water for cleaning for 2-3 times to obtain a filter cake, and drying to obtain special powder for fermented rice flour, wherein the lactobacillus is one of Lactobacillus brevis ATCC 367 lactobacillus brevis, lactobacillus casei ATCC 334 lactobacillus casei, lactobacillus gasseri ATCC 33323 lactobacillus gasseri and Lactobacillus plantarum ATCC 8014 lactobacillus plantarum;
adding water into the special flour for fermenting rice flour, corn starch and wheat starch, mixing, adjusting the water content to 34-36%, stirring in a steam stirring pot for 2-3 min after uniformly mixing, extruding and forming the rice flour by using an extruder, re-steaming for 10min at 100-110 ℃, cutting into pieces, subpackaging, drying for 3-4 h at 55 ℃ in an oven, weighing and subpackaging to obtain a fermented rice flour product;
the special flour for the fermented rice flour is prepared from 40-60 parts by mass of raw material powder in the fermented rice flour product, 20-30 parts by mass of corn starch and 10-20 parts by mass of wheat starch.
2. The method for preparing a fermented rice flour product according to claim 1, wherein: the rice is early long-shaped rice, and the content of amylose is 20% -22%.
3. The method for preparing a fermented rice flour product according to claim 1, wherein: the addition amount of the lactic acid bacteria is 0.1-0.2 per mill based on the mass ratio of the lactic acid bacteria to rice.
4. The method for preparing a fermented rice flour product according to claim 1, wherein: and (3) after the rice is cleaned, pulping, and carrying out plate-frame filter pressing on the obtained rice pulp, wherein the rice is cleaned by clean water for 2-3 times.
5. The method for preparing a fermented rice flour product according to claim 1, wherein: the obtained filter cake is subjected to air flow drying to obtain the special powder for fermented rice flour, wherein the air flow drying is carried out, the pressure of a boiler is 0.6MPa, the primary air inlet is 135 ℃, the secondary air inlet is 110 ℃, and the stroke temperature is more than 75 ℃.
6. A fermented rice flour product prepared according to the method of preparing a fermented rice flour product of any one of claims 1 to 5.
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