CN111728126A - Zhao Shi rice flour and preparation method thereof - Google Patents
Zhao Shi rice flour and preparation method thereof Download PDFInfo
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- CN111728126A CN111728126A CN202010529851.0A CN202010529851A CN111728126A CN 111728126 A CN111728126 A CN 111728126A CN 202010529851 A CN202010529851 A CN 202010529851A CN 111728126 A CN111728126 A CN 111728126A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 143
- 235000009566 rice Nutrition 0.000 title claims abstract description 143
- 235000013312 flour Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 142
- 229920000856 Amylose Polymers 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000003825 pressing Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 230000032683 aging Effects 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 235000012149 noodles Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000000843 powder Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 229920000945 Amylopectin Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 210000005224 forefinger Anatomy 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 210000003813 thumb Anatomy 0.000 description 4
- 244000268590 Euryale ferox Species 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 208000006820 Arthralgia Diseases 0.000 description 2
- 235000006487 Euryale ferox Nutrition 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 206010046543 Urinary incontinence Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides Zhao Shi Guo and a preparation method thereof, wherein the raw materials of Zhao Shi Guo comprise rice and Zhao Shi Guo, the amylose content of the rice is 22.11-25.45%, the protein content is 6.50-6.95%, the fat content is 0.4-0.8%, the mass ratio of the non-glutinous rice to the Zhao Shi Guo is 1: x and x are more than or equal to 7. The rice flour produced by the invention by selecting the specific rice and mixing the specific rice with the rice in a certain proportion has lower gelatinization degree than pure rice flour, good toughness, low breakage rate of vermicelli, good boiling resistance, difficult gelatinization and smooth mouthfeel.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to Zhao-shi rice flour and a preparation method thereof.
Background
The rice flour is a very popular food in southern China, and is popular with consumers because of convenient eating, delicious taste and high popularity. The traditional rice flour is prepared from rice as a raw material, has few nutritional ingredients, is not boiling-resistant and is easy to gelatinize. Zhao Shi (Euryaleferox Salisb.), just named Gorgon fruit. Is mature kernel of Nymphaeaceae plant Gorgon euryale, an annual aquatic plant, growing in lakes and ponds. Zhao Shi is an agricultural product with homology of medicine and food, and has the health-care medicinal efficacy of Zhao Shi, which is pointed out in Shen nong Ben Cao Jing that Zhao Shi is mainly used for treating damp arthralgia, lumbago, gonalgia, invigorating middle warmer, removing fulminant diseases, benefiting vital essence, strengthening mind and improving hearing; ben Cao gang mu also states that the culicities have the effects of quenching thirst and tonifying kidney, and treating urinary incontinence, spermatorrhea, whitish and turbid urine and leukorrhagia. The fructus Zhao added into rice flour can bring various health promotion and conditioning functions to rice flour, and has balanced nutrition effect. However, the addition of the traditional Chinese medicine causes new problems, such as heavy medicine taste, easy breaking of rice noodles and the like. And the traditional rice flour making process causes great loss of nutrient components (vitamin E).
Disclosure of Invention
The invention aims to provide Zhao shi rice flour which is not easy to gelatinize and has low broken rate.
The second purpose of the invention is to provide a preparation method of Zhao-shi rice flour.
The inventors have found that the quality of rice flour is related to the starch state in the raw material. If the amylopectin content in the raw material is higher, although the improvement of the viscoelasticity of the rice flour is facilitated, the rice flour is difficult to strip. After the hit-and-run-out is added into the rice flour, the rice flour has the problem of easy broken strips due to the fact that the hit-and-run-out amylopectin content is high (more than 80%). If the content of amylose is high, gelatinization of rice flour will easily occur due to low crosslinking degree of amylose. Besides starch, rice also contains a certain amount of protein and fat, and the protein and the fat have wrapping and binding effects on the starch, so that gelatinization of the starch is influenced, and the quality of rice flour is further influenced. Therefore, if the raw materials are reasonably selected, the technical problems of gelatinization and strip breakage of the rice noodles can be favorably solved.
The purpose of the invention is realized by the following technical scheme:
zhao shi rice flour is prepared from raw materials of rice and Zhao shi, wherein the amylose content of the rice is 20% -26%, the protein content is 6% -7%, the fat content is 0.4% -0.8%, and the mass ratio of the Zhao shi rice flour to the rice is 1: x and x are more than or equal to 7.
Compared with the prior art, the rice flour has the advantages that the rice with specific components is selected as the main raw material for making the rice flour, the interaction of protein and fat in the rice to amylose is proper, the protein and the fat do not cause excessive wrapping and constraint on the amylose, and after the rice flour is mixed with the high-content amylopectin in the rice in a certain proportion, the amylose in the rice and the high-content amylopectin in the hit-.
The mass ratio of the Zhao Shi Guo to the rice is preferably 1: (7-15), more preferably 1: (9-10), most preferably 1: about 10.
The rice is selected from non-glutinous rice aged for 2 years or more than 2 years.
The rice is selected from non-glutinous rice aged for 2-3 years.
The non-waxy rice is selected from early-made long-shaped rice. The early-made long-shaped rice has high amylose content, wherein the amylose is wrapped by protein and fat, and after the early-made long-shaped rice is stored for 1 to 2 years, the content of the protein and the fat can be reduced through the action of microorganisms, so that the amylose particles bound and wrapped by the protein and the fat are released to the maximum extent, at the moment, the content of the amylose in the long-shaped rice is 20 to 26 percent, the content of the protein is 6 to 7 percent, the content of the fat is 0.4 to 0.8 percent, the gelatinization of the starch is facilitated, and the prepared rice flour is non-sticky and chewy. The late long-shaped rice has high amylopectin content, and has better palatability in viscoelasticity, fresh flavor, taste and nutrition, but the characteristics have adverse effects on rice flour production, and the prepared rice flour is not easy to strip, has poor gelatinization effect and high boiling loss rate, so the late-made long-shaped rice is not selected to prepare rice flour.
A preparation method of Zhao shi rice flour comprises the following steps:
(1) soaking the rice and the Zhao Shi;
(2) grinding into thick liquid;
(3) pressing the filaments;
(4) aging;
(5) loosening the silk;
(6) and (5) drying.
The water content of the hit-and-hit-rice is 35% -40% after the soaking step is finished.
In the step (2), the particle size of slurry particles obtained after the pulp grinding is not less than 100 meshes.
The filament pressing temperature is 150-200 ℃.
The aging temperature is 20-25 ℃, the humidity is 27-30%, and the aging time is 8-10 h.
The drying temperature is 30-40 ℃, the humidity is 60-70%, and the drying time is 8-10 h. In some implementations, the drying temperature is 40 ℃ and the humidity is 70%.
Compared with the prior art, the invention has the following beneficial effects:
(1) the rice flour produced by the pure rice in the traditional process is more obvious in gelatinization, while the rice flour produced by the method disclosed by the invention is prepared by selecting the specific rice and mixing the specific rice with the rice in a certain ratio, and the rice flour produced by mutually cooperating the specific rice and the rice is lower in gelatinization degree than the pure rice flour, good in toughness, low in vermicelli breakage rate, good in boiling resistance, not easy to gelatinize and smooth in taste.
(2) The traditional rice noodle making process is generally cooked before the silk pressing, but the cooking step is omitted in the making process of the invention, so that the loss rate of nutrient components in the hit-and-run rice is reduced, and the medicine flavor is not generated.
(3) The invention has the advantages of easily obtained raw materials, simple process and low cost.
Detailed Description
The technical solution of the present invention is further illustrated by the following specific examples.
Example 1
The embodiment provides Zhao Shi Guo, which comprises Zhao Shi Guo and rice in a mass ratio of 1:10, wherein the rice is early-made old long-shaped rice stored for 2 years, and has an amylose content of 22.11%, a protein content of 6.50% and a fat content of 0.4%.
The preparation method of Zhao shi rice flour includes the following steps:
(1) soaking
Washing rice, removing impurities such as sand and stone by a rice milling and sand removing device before washing the rice, then washing the rice by adopting a jet type, passing through 3 rice soaking ponds until the rice is clear, soaking for 4 hours at normal temperature for softening, and draining after the water content of the rice reaches 40%. Rice grain softening standard: the rice grains can be pressed with thumb and forefinger and kneaded into powder.
And soaking the hit-and-run nut for 4h for softening to ensure that the water content of the hit-and-run nut reaches 40 percent and then draining. Hit-and-go softening standard: the rice grains can be pressed with thumb and forefinger and kneaded into powder.
(2) Grinding pulp
Mixing the soaked and drained rice with the hit-and-hit grains, grinding into slurry by a steel grit grinding and pulping machine, and sieving by a 100-mesh sieve to obtain slurry with solid particles with the particle size not less than 100 meshes.
(3) Wire pressing
The slurry is stirred uniformly, mixed with powder, and then conveyed to a wire pressing machine through a conveyer belt to be pressed into wires and discharged with powder, wherein the wire pressing temperature is 150 ℃, and the wire pressing and powder discharging speed is 100 kg/h.
(4) Aging of
And (3) putting the rice flour which comes out of the silk pressing into a sealed aging room for aging reduction at the temperature of 20 ℃ for 8h, wherein the water vapor is input into the aging room for 30min (the humidity is controlled between 27% and 30%).
(5) Loose silk
Soaking the aged rice flour in clear water for 20 min; then loosening the rice flour by a loosening machine.
(6) Drying and cooling
And (3) placing the loosened Zhao-Guo-mi rice powder in a drying room for drying for 8 hours, wherein the temperature of the drying room is set to be 40 ℃, and the humidity is about 70%. And (3) placing the dried Zhaoshi rice flour between semi-finished products for 4h for cooling, and then carrying out metering packaging, wherein the packaging material is required to meet the requirements of national related food sanitation quality safety standards.
Example 2
The present example provides Zhao Shi Guo, the raw materials of which include Zhao Shi Guo and rice in a mass ratio of 1:9, the rice is early-aged long-grained nonglutinous rice stored for 2 years, the amylose content is 25.45%, the protein content is 6.95%, and the fat content is 0.8% (the production batch of the rice in this example is different from that in example 1, so the content of ingredients such as amylose in the rice is slightly different).
The preparation method of Zhao shi rice flour includes the following steps:
(1) soaking
Washing rice, removing impurities such as sand and stone by a rice milling and sand removing device before washing the rice, then washing the rice by adopting a jet type, passing through 3 rice soaking ponds until the rice is clear, soaking for 4 hours at normal temperature for softening, and draining after the water content of the rice reaches 40%. Rice grain softening standard: the rice grains can be pressed with thumb and forefinger and kneaded into powder.
And soaking the hit-and-run nut for 4h for softening to ensure that the water content of the hit-and-run nut reaches 40 percent and then draining. Hit-and-go softening standard: the rice grains can be pressed with thumb and forefinger and kneaded into powder.
(2) Grinding pulp
Mixing the soaked and drained rice with the hit-and-hit grains, grinding into slurry by a steel grit grinding and pulping machine, and sieving by a 100-mesh sieve to obtain slurry with solid particles with the particle size not less than 100 meshes.
(3) Wire pressing
The slurry is stirred uniformly, mixed with powder, and then conveyed to a wire pressing machine through a conveyer belt to be pressed into wires and discharged with powder, wherein the wire pressing temperature is 150 ℃, and the wire pressing and powder discharging speed is 100 kg/h.
(4) Aging of
And (3) putting the rice flour which is pressed into the filaments into a sealed ageing room for ageing reduction at the temperature of 20 ℃ for 8-10 h, wherein water vapor is input into the ageing room for 30min (the humidity is controlled between 27% and 30%).
(5) Loose silk
Soaking the aged rice flour in clear water for 20 min; then loosening the rice flour by a loosening machine.
(6) Drying and cooling
And (3) placing the loosened Zhao-Guo-mi rice powder into a drying room to be dried for 10 hours, wherein the temperature of the drying room is set to be 30 ℃ and the humidity is 60%. And (3) placing the dried Zhaoshi rice flour between semi-finished products for 4h for cooling, and then carrying out metering packaging, wherein the packaging material is required to meet the requirements of national related food sanitation quality safety standards.
Comparative example 1
This comparative example differs from example 1 in that: the raw materials are saved.
Comparative example 2
This comparative example differs from example 1 in that: the mass ratio of Zhao Shi to rice is 15: 100 (i.e., 1: 6.67).
Comparative example 3
This comparative example differs from example 1 in that: and (3) adding a cooking step before the silk pressing in the step (3), namely, putting slurry obtained after the ZhaoShi and the rice are ground into slurry into a steamer to be cooked and gelatinized, and pressing the silk after the slurry is cooked.
Comparative example 4
This comparative example differs from example 1 in that: the mass ratio of Zhao Shi to rice is 1: 16.
the results of the tests on the Zhao Shi Guo powder are shown in the following table:
the test result shows that the Zhao-shi rice flour has good toughness, low gelatinization tendency, low broken rate and high vitamin E content. In contrast, comparative example 1, gelatinization occurred in 8h without adding hit rice flour, and the broken rate was high. Comparative example 2 after increasing the amount of rice flour, although the rice flour was not easy to be gelatinized, the obtained rice flour was straight, high in breaking rate during the manufacturing process, and easy to break during the packaging and transportation process. In contrast, the cooking process is added in the preparation process of the comparative example 3, so that the vitamin E cannot be detected in the rice flour, which indicates that the loss rate of nutrient substances in the cooking process is high. Comparative example 4 too much rice will also degrade the rice flour.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. Zhao shi rice noodles are characterized in that: the Zhao Shi Guo is prepared from raw materials of rice and Zhao Shi Guo, wherein the amylose content of the rice is 20-26%, the protein content is 6-7%, the fat content is 0.4-0.8%, and the mass ratio of the Zhao Shi Guo to the rice is 1: x and x are more than or equal to 7.
2. Zharzina rice flour as claimed in claim 1, characterized in that: the mass ratio of Zhao Shi and the rice is 1: (7-15).
3. Zharzina rice flour as claimed in claim 2, characterized in that: the mass ratio of Zhao Shi and the rice is 1: (9-10).
4. Zharzina rice flour as claimed in any one of claims 1 to 3, characterized in that: the rice is selected from non-glutinous rice aged for 2 years or more than 2 years.
5. Zharzina rice flour as claimed in claim 4, characterized in that: the non-waxy rice is selected from early-made long-shaped rice.
6. A method for preparing Zhazha rice flour as claimed in any one of claims 1-5, characterized in that: the method comprises the following steps:
(1) soaking the rice and the Zhao Shi;
(2) grinding into thick liquid;
(3) pressing the filaments;
(4) aging;
(5) loosening the silk;
(6) and (5) drying.
7. The method for preparing Zhazha rice flour as claimed in claim 6, wherein: in the step (2), the particle size of slurry particles obtained after the pulp grinding is not less than 100 meshes.
8. The method for preparing Zhazha rice flour as claimed in claim 6, wherein: the filament pressing temperature is 150-200 ℃.
9. The method for preparing Zhazha rice flour as claimed in claim 6, wherein: the aging temperature is 20-25 ℃.
10. The method for preparing Zhazha rice flour as claimed in claim 6, wherein: the drying temperature is 30-40 ℃.
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| CN202010529851.0A CN111728126A (en) | 2020-06-11 | 2020-06-11 | Zhao Shi rice flour and preparation method thereof |
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| CN202010529851.0A CN111728126A (en) | 2020-06-11 | 2020-06-11 | Zhao Shi rice flour and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246925A (en) * | 2010-12-13 | 2011-11-23 | 娄底市乐开口实业有限公司 | Method for producing natural nutritious rice-flour noodles |
| CN102960615A (en) * | 2012-12-25 | 2013-03-13 | 江西德上科技药业有限公司 | Organic rice powder capable of increasing infant bone mineral density |
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN110651991A (en) * | 2019-09-12 | 2020-01-07 | 宁波米氏实业有限公司 | Production process of rice noodles |
-
2020
- 2020-06-11 CN CN202010529851.0A patent/CN111728126A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246925A (en) * | 2010-12-13 | 2011-11-23 | 娄底市乐开口实业有限公司 | Method for producing natural nutritious rice-flour noodles |
| CN102960615A (en) * | 2012-12-25 | 2013-03-13 | 江西德上科技药业有限公司 | Organic rice powder capable of increasing infant bone mineral density |
| CN104543677A (en) * | 2015-01-14 | 2015-04-29 | 吉林德亚农业发展集团有限公司 | Pure natural rice flour preparation method and rice flour |
| CN110651991A (en) * | 2019-09-12 | 2020-01-07 | 宁波米氏实业有限公司 | Production process of rice noodles |
Non-Patent Citations (1)
| Title |
|---|
| 无: "余干湖溪老表贡粉等你来", 《HTTP：//MP.WEIXIN.QQ.COM/S/LRYLPYDPNXXN06A58ABXJA》 * |
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