CN111513251A - Preparation method of glutinous rice flour - Google Patents
Preparation method of glutinous rice flour Download PDFInfo
- Publication number
- CN111513251A CN111513251A CN202010354417.3A CN202010354417A CN111513251A CN 111513251 A CN111513251 A CN 111513251A CN 202010354417 A CN202010354417 A CN 202010354417A CN 111513251 A CN111513251 A CN 111513251A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- rice flour
- soaking
- protein
- reaction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of glutinous rice flour, which comprises the following steps: selecting glutinous rice as a raw material, and carrying out processes of soaking, crushing, protease hydrolysis, separation, recombination, modification, drying and the like. The method does not introduce any external chemical reagent, only adopts physical and biological means to change the chemical composition and structural properties of the glutinous rice flour, reduces the cooking loss of the glutinous rice product prepared from the glutinous rice flour obtained by the process, improves the sensory quality, reduces the tooth sticking feeling and the oral cavity residue rate in the chewing process, and comprehensively reflects that the overall quality of the glutinous rice product prepared from the glutinous rice flour is obviously improved.
Description
Technical Field
The invention belongs to the technical field of food biology, and particularly relates to a preparation method of glutinous rice flour.
Background
As one of the main food crops in China, glutinous rice is not only eaten directly, but also processed into glutinous rice flour which is widely used as a main raw material in various traditional foods, such as rice dumplings, rice cakes, rice dumplings and the like. In recent years, the rapid development of leisure food, and the popularization of quick-frozen food such as quick-frozen glue pudding, opens up the market for the application of glutinous rice flour. In addition, various glutinous rice snack products such as glutinous rice cake, puffed food, frozen glutinous rice food, etc. have appeared. However, the glutinous rice products have the problems of high viscosity, easy collapse and the like due to inherent chemical composition and structural characteristics, and the structural defect not only affects the production efficiency and the product quality of glutinous rice product enterprises, but also has a lot of cases of suffocation and even unexpected death caused by eating the glutinous rice products every year. Therefore, research on improvement of the quality of the glutinous rice flour is urgent.
Glutinous rice product production enterprises usually make up the texture defects of the glutinous rice flour raw materials by adjusting processing technological parameters, for example, the quality of the glutinous rice products can be improved to a certain extent by reducing the grinding fineness, adjusting the water adding amount in the steaming process or repeatedly beating, kneading and mixing and the like, but the situation caused by the glutinous rice flour raw materials cannot be fundamentally solved. Researchers at home and abroad mostly adopt a mode of adding foreign matters into glutinous rice flour to assist in improving the processing characteristics and the product quality of glutinous rice products, such as adding waxy wheat, ionic colloid, pre-gelatinized starch and the like; researchers also directly perform physical modification treatment on the glutinous rice flour, such as treating the glutinous rice flour by an annealing process. The methods can increase intermolecular force in the glutinous rice flour, enhance the hydration capability of the system, and improve the micro-network structure of the product, thereby improving the quality of the glutinous rice product, which has higher cooking, texture and sensory properties.
From the chemical composition and structural analysis of the glutinous rice flour itself, the glutinous rice is mainly composed of starch and protein, the gel property reflected by the textural defects of the glutinous rice itself is mainly dominated by starch, and amylopectin is the main component for generating stickiness. Meanwhile, more and more researches show that the protein has obvious influence on the rheological and texture properties of the starch, and the protein can enhance the micro-network structure of the rice flour, reduce the apparent viscosity value of the rice flour and further improve the sensory quality of the rice product.
Based on the previous research, the invention creatively starts with the chemical composition components of the glutinous rice flour raw material by using the concept of 'separation-recombination' in the processing, relatively separates the chemical components in the glutinous rice by using a biological method, pertinently obtains the glutinous rice flour raw material rich in protein, organically combines the separated glutinous rice starch and the protein modified glutinous rice flour by taking the protein content as the main basis, further improves the chemical structure and the texture characteristic of the molecular composition in the glutinous rice flour by a thermal modification means in the physical processing, and reduces the cooking loss of the glutinous rice product processed by the prepared glutinous rice flour and obviously improves the texture and the sensory characteristic.
Disclosure of Invention
The invention provides a preparation method of glutinous rice flour, which comprises the following steps:
(1) selecting a glutinous rice raw material, cleaning impurities, and then adding water for soaking, wherein the material-liquid ratio is 1: 2-1: 5, the soaking temperature is 25-45 ℃, and the soaking time is 40-60 min. If the soaking process adopts an ultrasonic-assisted soaking mode, the ultrasonic-assisted soaking conditions are as follows: the ultrasonic power is 400-800W, the ultrasonic frequency is 5-20 kHz, the rapid penetration of water in the rice grains in the process can be promoted under the condition, and the soaking time can be shortened to 20-50 min.
(2) And (3) taking the soaked sticky rice, and crushing the sticky rice by a wet method, wherein the average particle size (D50) of the crushed rice pulp is 5-10 microns.
(3) Adjusting the concentration of the crushed rice milk to 15-25%, adjusting the pH value of the rice milk by using dilute hydrochloric acid or sodium hydroxide solution, selecting any one of acid, neutral or alkaline or the combination of any one of acid, neutral and alkaline proteases, then standardizing reaction parameter conditions according to different protease properties, adding protease to start hydrolysis reaction, and inactivating the protease in the rice milk after the reaction is finished to terminate the reaction.
(4) And (3) carrying out cyclone separation operation on solid matters in the reaction liquid, controlling the underflow pressure and the overflow pressure in the cyclone separation operation, and regulating the range to be 0.1-0.8 MPa to finally obtain two types of deep-processed products of the glutinous rice starch and the protein modified glutinous rice flour. Through determination, the dry protein base content of the glutinous rice starch and the protein modified glutinous rice flour products is 0-0.5% and 10-20%, respectively, and the content of negatively charged amino acids in the protein modified glutinous rice flour products accounts for 40-80% of the total free amino acids.
(5) Mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour according to a certain proportion, wherein the content of the protein dry basis in the recombined glutinous rice flour is 6-12%.
(6) And carrying out heat treatment modification processing on the recombined glutinous rice flour, adjusting the water content of the recombined glutinous rice flour to be 20-30%, reacting for 0.5-3 h at 90-120 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
The invention has the advantages of
(1) The product safety is higher. The preparation process of the glutinous rice flour starts from the chemical composition and the structural property of the glutinous rice flour, no external chemical reagent is introduced, and the safety coefficient of the finished product of the glutinous rice flour is higher.
(2) The processing idea is novel. The invention uses the thought of 'separation-recombination' in processing for reference, the chemical compositions in the glutinous rice flour are roughly divided into two types according to the influence trend on the properties of glutinous rice products, the relative separation is realized through the processing technology, and the glutinous rice flour raw material with higher quality is obtained through organic combination and modification processing.
(3) The product quality is better. The glutinous rice product is prepared by adopting the glutinous rice flour obtained by the invention, the cooking property, the texture property and the sensory quality of the glutinous rice product are measured, and when the glutinous rice product is compared with the quality of the commercial water-milled glutinous rice flour, the result shows that: the glutinous rice product prepared from the glutinous rice flour obtained by the process has the advantages of reduced cooking loss, improved sensory quality, reduced tooth sticking feeling in the chewing process and reduced oral cavity residue rate, and comprehensively reflects that the overall quality of the glutinous rice product prepared from the glutinous rice flour is obviously improved.
Description of the drawings:
FIG. 1 is a comparison of properties of glutinous rice products made from different glutinous rice flours.
Detailed Description
Example 1
Cleaning glutinous rice raw material, removing impurities, soaking in water at a ratio of 1:2, and soaking at 25 deg.C for 60 min. And (3) wet grinding the soaked sticky rice, wherein the average grain diameter (D50) of the ground rice pulp is 10 mu m. Adjusting the concentration of the crushed rice milk to 15%, selecting the protease type as acid protease, adjusting the pH value of the rice milk by using a dilute hydrochloric acid solution, standardizing the rice milk according to the optimal reaction condition, and inactivating the protease in the rice milk after the reaction is finished to terminate the reaction. And (2) controlling the underflow pressure and the overflow pressure in the cyclone separation operation by adopting cyclone separation equipment, adjusting the range to be 0.1-0.8 MPa, separating the reacted rice pulp into two deep-processed products of glutinous rice starch and protein modified glutinous rice flour, wherein the dry basis content of protein in the glutinous rice starch and the protein modified glutinous rice flour is respectively 0.4% and 10% through determination, and the content of negatively charged amino acid in the protein modified glutinous rice flour accounts for 80% of the total free amino acid. Mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour according to a certain proportion, wherein the protein dry basis content in the recombined glutinous rice flour is 6%. Adjusting the water content of the recombined glutinous rice flour to be 30%, carrying out modification treatment for 3 h at the temperature of 90 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
Example 2
Cleaning glutinous rice raw material, removing impurities, soaking in water at a ratio of 1:3, and soaking at 35 deg.C for 50 min. And (3) wet grinding the soaked sticky rice, wherein the average grain diameter (D50) of the ground rice pulp is 7 mu m. Adjusting the concentration of the crushed rice milk to be 20%, selecting the protease type as neutral protease, standardizing the rice milk according to the optimal reaction condition, and inactivating the protease in the rice milk after the reaction is finished to terminate the reaction. And (2) controlling the underflow pressure and the overflow pressure in the cyclone separation operation by adopting cyclone separation equipment, adjusting the range to be 0.1-0.8 MPa, separating the reacted rice pulp into two deep-processed products of glutinous rice starch and protein modified glutinous rice flour, wherein the dry basis content of protein in the glutinous rice starch and the protein modified glutinous rice flour is respectively 0.4% and 15% through determination, and the proportion of negatively charged amino acid content in the protein modified glutinous rice flour to total free amino acid is 60%. Mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour according to a certain proportion, wherein the protein dry basis content in the recombined glutinous rice flour is 9%. Adjusting the water content of the recombined glutinous rice flour to 20%, carrying out modification treatment for 1.5 h at the temperature of 100 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
Example 3
Cleaning glutinous rice raw material, removing impurities, soaking in water at a ratio of 1:5, and soaking at 45 deg.C for 40 min. And (3) wet grinding the soaked sticky rice, wherein the average grain diameter (D50) of the ground rice pulp is 5 mu m. Adjusting the concentration of the crushed rice milk to 25%, selecting alkaline protease as protease type, adjusting the pH value of the rice milk by using a dilute sodium hydroxide solution, standardizing the rice milk according to the optimal reaction condition, and inactivating the protease in the rice milk after the reaction is finished to terminate the reaction. And (2) adopting a cyclone separation device, controlling the underflow pressure and the overflow pressure in the cyclone separation operation, adjusting the range to be 0.1-0.8 MPa, separating the reacted rice slurry into two deep-processed products of glutinous rice starch and protein modified glutinous rice flour, wherein the dry basis content of protein in the glutinous rice starch and the protein modified glutinous rice flour is respectively 0.2% and 20% through determination, and the proportion of the negatively charged amino acid content in the protein modified glutinous rice flour to the total free amino acid is 40%. Mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour according to a certain proportion, wherein the protein dry basis content in the recombined glutinous rice flour is 12%. Adjusting the water content of the recombined glutinous rice flour to 10%, carrying out modification treatment for 0.5 h at the temperature of 120 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
Example 4
Taking glutinous rice as a raw material, cleaning impurities, adding water to assist ultrasonic soaking, adjusting the material-liquid ratio to be 1:2, setting the ultrasonic power to be 400W and the ultrasonic frequency to be 20 kHz at the temperature of 25 ℃, and shortening the soaking time to 50 min. And (3) wet grinding the soaked sticky rice, wherein the average grain diameter (D50) of the ground rice pulp is 10 mu m. Adjusting the concentration of the crushed rice milk to 15%, selecting the protease type as acid protease, adjusting the pH value of the rice milk by using a dilute hydrochloric acid solution, standardizing the rice milk according to the optimal reaction condition, and inactivating the protease in the rice milk after the reaction is finished to terminate the reaction. And (2) controlling the underflow pressure and the overflow pressure in the cyclone separation operation by adopting cyclone separation equipment, adjusting the range to be 0.1-0.8 MPa, separating the reacted rice pulp into two deep-processed products of glutinous rice starch and protein modified glutinous rice flour, wherein the dry basis content of protein in the glutinous rice starch and the protein modified glutinous rice flour is respectively 0.4% and 10% through determination, and the content of negatively charged amino acid in the protein modified glutinous rice flour accounts for 80% of the total free amino acid. Mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour according to a certain proportion, wherein the protein dry basis content in the recombined glutinous rice flour is 6%. Adjusting the water content of the recombined glutinous rice flour to be 30%, carrying out modification treatment for 3 h at the temperature of 90 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
Example 5
Taking glutinous rice as a raw material, cleaning impurities, adding water to assist ultrasonic soaking, adjusting the material-liquid ratio to be 1:5, setting the ultrasonic power to be 800W and the ultrasonic frequency to be 5 kHz at the temperature of 45 ℃, and shortening the soaking time to 20 min. And (3) wet grinding the soaked sticky rice, wherein the average grain diameter (D50) of the ground rice pulp is 5 mu m. Adjusting the concentration of the crushed rice milk to 25%, selecting alkaline protease as protease type, adjusting the pH value of the rice milk by using a dilute sodium hydroxide solution, standardizing the rice milk according to the optimal reaction condition, and inactivating the protease in the rice milk after the reaction is finished to terminate the reaction. And (2) adopting a cyclone separation device, controlling the underflow pressure and the overflow pressure in the cyclone separation operation, adjusting the range to be 0.1-0.8 MPa, separating the reacted rice slurry into two deep-processed products of glutinous rice starch and protein modified glutinous rice flour, wherein the dry basis content of protein in the glutinous rice starch and the protein modified glutinous rice flour is respectively 0.2% and 20% through determination, and the proportion of the negatively charged amino acid content in the protein modified glutinous rice flour to the total free amino acid is 40%. Mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour according to a certain proportion, wherein the protein dry basis content in the recombined glutinous rice flour is 12%. Adjusting the water content of the recombined glutinous rice flour to 10%, carrying out modification treatment for 0.5 h at the temperature of 120 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
The measurement results of the cooking properties, texture properties and sensory quality of the glutinous rice products prepared from the glutinous rice flour obtained in examples 1 to 5 were shown in table 1, and the data in the table were compared with those of commercially available water-milled glutinous rice flour, which shows that:
(1) cooking property: the glutinous rice product rice dumpling made of the glutinous rice flour obtained by the process has the advantages that the cooking quality is obviously improved, the cooking loss is reduced, and the cooking loss of the glutinous rice products in the embodiments 1 to 5 is reduced by 30 to 52 percent.
(2) Collapse in sensory quality: the appearance quality such as the collapse of the rice dumpling is improved, the glutinous rice products made of the glutinous rice flour obtained in example 3 and example 5 have the best quality, the numerical expression shows that the height-diameter ratio is improved by 13%, and the appearance score in sensory evaluation is improved by 9.5%.
(3) Flavour profile in sensory quality: the loss of the special flavor substances of the glutinous rice flour caused by the processing process reduces the flavor score in the sensory evaluation of the glutinous rice product prepared by the invention. The glutinous rice product prepared from the glutinous rice flour obtained in example 1 has the lowest flavor score, and the flavor score is reduced by 20% compared with the flavor score of the glutinous rice product prepared from the commercially available glutinous rice flour. However, the flavor loss of the glutinous rice product in example 1 was compensated by changing the parameters in examples 2 to 5, which indicates that there was no significant difference between the flavor scores of examples 3 and 5 and the commercially available glutinous rice flour.
(4) The viscosity characteristic is as follows: the sticky tooth feeling of the glutinous rice product prepared from the glutinous rice flour obtained in examples 1 to 5 is obviously weakened in the chewing process, the maximum reduction range of the adhesiveness value and the oral cavity residue rate in the texture characteristics is respectively 37% and 39%, and the sticky tooth performance reflected by the taste index in sensory evaluation is obviously improved.
The above embodiments are only preferred embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equally replaced or changed within the scope of the present invention.
Claims (9)
1. A preparation method of glutinous rice flour is characterized by comprising the following steps:
(1) soaking, namely selecting a glutinous rice raw material, cleaning impurities, adding water for soaking, wherein the material-liquid ratio is 1: 2-1: 5, and the soaking temperature is 25-45 ℃;
(2) crushing, namely crushing the soaked sticky rice by a wet method;
(3) hydrolyzing the protease, adjusting the concentration of the crushed rice pulp to be 15-25%, adjusting the pH value of the rice pulp, adding the protease to start a hydrolysis reaction, and inactivating the protease in the rice pulp after the reaction is finished to terminate the reaction;
(4) separating, namely performing cyclone separation on solid matters in the reaction liquid in the step (3) to obtain two deep-processed products of glutinous rice starch and protein modified glutinous rice flour;
(5) recombining, namely mixing and recombining the separated glutinous rice starch and the protein modified glutinous rice flour;
(6) modifying, namely performing heat treatment modification processing on the recombined glutinous rice flour, adjusting the water content of the recombined glutinous rice flour to be 20-30%, reacting for 0.5-3 h at 90-120 ℃, and drying after the reaction is finished to obtain a glutinous rice flour product.
2. The method for preparing glutinous rice flour according to claim 1, wherein the soaking time in step (1) is 40 to 60 min.
3. The preparation method of glutinous rice flour according to claim 1, wherein the step (1) is carried out by ultrasonic-assisted soaking under the following conditions: the ultrasonic power is 400-800W, and the ultrasonic frequency is 5-20 kHz.
4. The method for preparing glutinous rice flour according to claim 3, wherein the soaking time in step (1) is 20 to 50 min.
5. The method according to claim 1, wherein the average particle size (D50) of the milled rice milk in step (2) is 5 to 10 μm.
6. The method for preparing glutinous rice flour according to claim 1, wherein the type of the protease in step (3) is any one of acidic, neutral and alkaline or a combination of any one of acidic and neutral, neutral and alkaline.
7. The preparation method of glutinous rice flour according to claim 1, wherein the glutinous rice starch product obtained by separation in step (4) has a dry protein content of 0% to 0.5%, and the protein-modified glutinous rice flour product has a dry protein content of 10% to 20%.
8. The method according to any one of claims 1 to 7, wherein the negatively charged amino acids are contained in the protein-modified glutinous rice flour product in an amount of 40% to 80% based on the total free amino acids.
9. The method according to any one of claims 1 to 7, wherein the reconstituted glutinous rice flour in step (5) has a dry protein content of 6% to 12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010354417.3A CN111513251A (en) | 2020-04-29 | 2020-04-29 | Preparation method of glutinous rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010354417.3A CN111513251A (en) | 2020-04-29 | 2020-04-29 | Preparation method of glutinous rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111513251A true CN111513251A (en) | 2020-08-11 |
Family
ID=71905167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010354417.3A Pending CN111513251A (en) | 2020-04-29 | 2020-04-29 | Preparation method of glutinous rice flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111513251A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145416A (en) * | 2021-12-09 | 2022-03-08 | 蚌埠学院 | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10323163A (en) * | 1997-05-26 | 1998-12-08 | Kotobuki Seika Kk | Prevention of retrogradation of rice cake starch and rice cake prevented from starch retrogradation |
| CN103392987A (en) * | 2013-08-15 | 2013-11-20 | 江南大学 | Method for producing high quality glutinous rice powder and soluble glutinous rice protein through enzyme method |
| CN106722018A (en) * | 2016-12-08 | 2017-05-31 | 江南大学 | A kind of method of modifying of the special glutinous rice flour of made quick-frozen dumpling and products thereof and application |
-
2020
- 2020-04-29 CN CN202010354417.3A patent/CN111513251A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10323163A (en) * | 1997-05-26 | 1998-12-08 | Kotobuki Seika Kk | Prevention of retrogradation of rice cake starch and rice cake prevented from starch retrogradation |
| CN103392987A (en) * | 2013-08-15 | 2013-11-20 | 江南大学 | Method for producing high quality glutinous rice powder and soluble glutinous rice protein through enzyme method |
| CN106722018A (en) * | 2016-12-08 | 2017-05-31 | 江南大学 | A kind of method of modifying of the special glutinous rice flour of made quick-frozen dumpling and products thereof and application |
Non-Patent Citations (5)
| Title |
|---|
| ALFRED K.ANDERSON等: "Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches", 《FOOD CHEMISTRY》 * |
| 张印等: "低蛋白糯米粉对速冻汤圆品质的影响", 《食品安全质量检测学报》 * |
| 李珍妮: "糯米淀粉与蛋白的分离机理及其水力旋流分离技术在产品开发中的研究", 《中国优秀博硕士学位论文全文数据库(博士) 工程科技Ⅰ辑》 * |
| 王青林等: "湿热处理对不同淀粉理化特性的影响", 《食品工业》 * |
| 郝赫男: "不同热处理对大米及糯米淀粉理化性质和体外消化性的影响研究", 《中国优秀博硕士学位论文全文数据库(硕士) 工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114145416A (en) * | 2021-12-09 | 2022-03-08 | 蚌埠学院 | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103494076B (en) | Method for preparing high-quality rice flour by using lactobacillus fermentation and product of high-quality rice flour | |
| CN108065205B (en) | Crisp puffed food and preparation method thereof | |
| US8129501B2 (en) | Dispersion improver for gluten, and dispersion solution of gluten | |
| WO2020224170A1 (en) | Method for preparing low gi recombinant highland barley granule | |
| RU2409659C2 (en) | Method of preparing liquid koji | |
| JPWO2014171359A1 (en) | Wheat gluten degradation product | |
| CN106578922A (en) | Processing method of non-additive germinated quinoa and brown rice noodles | |
| CN111513251A (en) | Preparation method of glutinous rice flour | |
| CN110037237B (en) | Preparation method of brown rice noodles capable of improving cooking edible quality | |
| JP2664178B2 (en) | Dietary fiber and manufacturing method thereof | |
| JPS6371158A (en) | Production of foamable hydrophobic gel of devil's-tongue and foamable hydrophobic gelatinous substance | |
| JP5622915B1 (en) | Miso manufacturing method | |
| CN113995118B (en) | Preparation method of acorn vermicelli | |
| JPH06296471A (en) | Production of noodle of 100% sweet potato powder | |
| CN115005372B (en) | Preparation method of high-protein quinoa gluten-free noodles | |
| CN107156634A (en) | A kind of ground rice processing method and the ground rice and rice product thus prepared | |
| CN111449195B (en) | Method for preparing rice cake by using glutinous rice flour with low glycemic index | |
| JPS63157947A (en) | Preparation of noodle | |
| KR100972996B1 (en) | A manufacturing method of rice flour milling | |
| KR102720290B1 (en) | Starch-containing solid composition and method for producing the same | |
| KR20150024130A (en) | Method of producing rice starch | |
| CN113930470B (en) | Preparation method of glutinous rice flour protein hydrolysate and product thereof | |
| KR0156790B1 (en) | Process of preparation for starch of rice | |
| JP2004267050A (en) | Nutritive ingredient-adjusting food | |
| KR100416039B1 (en) | Fermented powder of steamed grain and preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |