CN111728130A - Bean dreg rice flour and preparation method thereof - Google Patents
Bean dreg rice flour and preparation method thereof Download PDFInfo
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- CN111728130A CN111728130A CN202010555929.6A CN202010555929A CN111728130A CN 111728130 A CN111728130 A CN 111728130A CN 202010555929 A CN202010555929 A CN 202010555929A CN 111728130 A CN111728130 A CN 111728130A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 124
- 235000009566 rice Nutrition 0.000 title claims abstract description 124
- 235000013312 flour Nutrition 0.000 title claims abstract description 98
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 68
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 123
- 239000000843 powder Substances 0.000 claims abstract description 59
- 229920002261 Corn starch Polymers 0.000 claims abstract description 18
- 239000008120 corn starch Substances 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000000463 material Substances 0.000 claims description 28
- 238000000227 grinding Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 229920000856 Amylose Polymers 0.000 abstract description 3
- 238000001879 gelation Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 7
- 235000012149 noodles Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides bean dreg rice flour and a preparation method thereof, and relates to the technical field of rice processing. The bean dreg rice flour comprises rice flour, corn starch and nano bean dreg powder, and the particle diameter of the nano bean dreg powder is smaller than 5 um. By controlling the particle diameter of the bean dreg powder, the rice flour is kept with a gap while the gel of the rice flour is not influenced, so that the seasoning can be conveniently absorbed during rehydration, and the bean dreg powder has the advantages of quick taste, good taste and better mouthfeel; meanwhile, corn starch with high amylose content is added to promote gelation, so that rice flour gel forming is ensured, and the product quality is improved.
Description
Technical Field
The invention relates to the technical field of rice processing, in particular to bean dreg rice flour and a preparation method thereof.
Background
Rice flour, a special snack in China, is a very popular food in southern China. The rice flour is a strip-shaped or filiform rice product prepared by soaking, cooking, layering and other processes with rice as a raw material, and is not a powdery material prepared by grinding the rice as the raw material, which is understood in terms of meaning. The rice flour is flexible in texture and rich in elasticity, does not stick to soup when being boiled in water, is not easy to break when being dried and fried, is matched with various dish codes or soup bases to be boiled or dried and fried, is smooth and tasty, and is deeply popular with consumers (particularly consumers in the south).
The rice flour has various varieties, and can be divided into rice noodle, square rice noodle, corrugated rice noodle, silver wire rice noodle, wet rice noodle, dry rice noodle, etc. Their production processes are largely the same and slightly different, and generally: rice-elutriating-soaking-grinding-steaming powder-tabletting (extruding), re-steaming-cooling-drying-packaging and obtaining the finished product.
However, the existing rice flour has a compact molecular structure and is in a gel state, the molecular structure is more compact after drying and dehydration, and after rehydration, the rice flour absorbs water and swells, so that the invasion of seasonings is prevented.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides bean dreg rice flour and a preparation method thereof, and solves the technical problem that the existing rice flour seasoning is difficult to enter.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme:
on one hand, the bean dreg rice flour is provided and comprises rice flour, corn starch and nano bean dreg powder;
the particle diameter of the nano bean dreg powder is less than 5 um.
Preferably, the bean dregs rice flour further comprises sodium bicarbonate.
Preferably, the bean dreg rice flour comprises the following raw materials in percentage by weight: 55-65% of rice flour, 20-25% of corn starch, 10-20% of nano bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent.
On the other hand, the preparation method of the bean dregs rice flour comprises the following steps:
soaking rice and grinding to obtain rice flour;
mixing rice flour, corn starch, nano bean dreg powder and water in proportion to obtain a mixed material;
gelatinizing the mixed material by adopting a screw self-cooking extruder, and extruding into filaments;
cutting into threads, sealing and standing for 5-12 h at room temperature, and rubbing in water;
boiling in water;
wherein the initial temperature of the screw self-ripening extruder is 65-75 ℃, the temperature of the middle section is 80-95 ℃, and then the temperature is 100-180 ℃; the pressure is 2-5 MPa.
Preferably, the water content in the mixed material is 38-40%.
Preferably, the boiling temperature is 90-95 ℃ and the time is 10-15 min.
Preferably, the bean dreg powder is homogenized after being subjected to superfine grinding and spray-dried to obtain the nano bean dreg powder with the particle diameter smaller than 5 um.
(III) advantageous effects
The invention provides bean dreg rice flour and a preparation method thereof. Compared with the prior art, the method has the following beneficial effects:
the bean dreg powder is added into the rice flour, so that the utilization rate of the bean dreg powder is further developed. By controlling the particle diameter of the bean dreg powder, the rice flour is kept with a gap while the gel of the rice flour is not influenced, so that the seasoning can be conveniently absorbed during rehydration, and the bean dreg powder has the advantages of quick taste, good taste and better mouthfeel; meanwhile, corn starch with high amylose content is added to promote gelation, so that rice flour gel forming is ensured, and the product quality is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The bean dregs are byproducts in the process of producing soymilk or bean curd, and are rich in resources in actual production and life, and contain a plurality of nutrient substances, dietary fibers, proteins and the like. However, the utilization rate of the bean dregs is not high at present, and the bean dregs are generally used as feed, so that how to improve the utilization of the bean dregs, prepare bean dregs products and enrich daily diet of people is a problem to be solved urgently.
The embodiment of the application provides bean dregs rice flour and a preparation method thereof, solves the technical problem that the existing rice flour seasoning is difficult to enter, improves the utilization rate of bean dregs, prepares bean dregs products and enriches daily diet of people.
In a first aspect, the embodiment of the invention provides bean dregs rice flour, which comprises rice flour, corn starch and nano bean dregs powder;
the particle diameter of the nano bean dreg powder is less than 5 um.
The bean dreg powder is added into the rice flour, so that the utilization rate of the bean dreg powder is further developed. By controlling the particle diameter of the bean dreg powder, the rice flour is kept with a gap while the gel of the rice flour is not influenced, so that the seasoning can be conveniently absorbed during rehydration, and the bean dreg powder has the advantages of quick taste, good taste and better mouthfeel; meanwhile, corn starch with high amylose content is added to promote gelation and facilitate rice flour molding, so that rice flour gel molding is ensured, and the product quality is improved.
In one embodiment, the okara rice flour further comprises sodium bicarbonate, and gelatinization of the rice flour is promoted by adding the sodium bicarbonate.
In one embodiment, the bean dreg rice flour comprises the following raw materials in percentage by weight: 55-65% of rice flour, 20-25% of corn starch, 10-20% of nano bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent. The addition of the bean dreg powder is reasonably controlled, if the content of the bean dreg powder is too high, the strip breaking rate is high, and even the gel forming cannot be carried out.
In a second aspect, the embodiment of the invention also provides a preparation method of the okara rice flour, which comprises the following steps:
the rice is soaked and then ground to obtain rice flour, specifically, soaking can be controlled to be 2-3 h, and the ground rice flour passes through a 60-mesh sieve.
Mixing rice flour, corn starch, nano bean dreg powder and water in proportion to obtain a mixed material;
gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 65-75 ℃, the temperature of the middle section is 80-95 ℃, and then the temperature is 100-180 ℃; the pressure is 2-5 MPa, specifically, the screw self-cooking extruder is independently heated in three sections, the initial temperature is controlled to be 65-75 ℃, the temperature of the middle section is controlled to be 80-95 ℃, the temperature is controlled to be 100-180 ℃, and the pressure is controlled to be 2-5 MPa in the whole process. The temperature is slowly increased at 75-85 ℃ in the initial stage, so that the volatilization of water is improved, and the gelatinization is facilitated; on the other hand, adverse reactions (uneven internal and external temperature, paste on the outside and low temperature on the inside) caused by sudden temperature rise are avoided, and gelatinization is promoted.
And (4) after the cut filaments are cut off, the filaments are sealed and kept stand for 5-12 hours at room temperature, and the specific summer time is longer and the winter time is shorter. The toughness of the rice flour is increased, and the rubbing in water is further promoted;
and (3) water boiling, specifically, the water boiling aims at further gelatinizing the rice flour, and the water boiling temperature is 90-95 ℃ and the time is 10-15 min.
In one embodiment, the water content of the mixed material is 38-40%.
In one embodiment, the boiling temperature is 90-95 ℃ and the time is 10-15 min.
In one embodiment, the okara powder is homogenized after being subjected to superfine grinding and spray-dried to obtain the nano okara powder with the particle diameter of less than 5 um.
The following detailed description is given with reference to specific examples:
example 1:
after the rice is soaked for 2 hours, grinding the rice into powder to obtain rice flour, and sieving the rice flour with a 60-mesh sieve after grinding the powder;
the raw materials by weight percentage are as follows: 55% of rice flour, 24% of corn starch, 20% of nano bean dreg powder and 1% of sodium bicarbonate are added with water and mixed to obtain a mixed material, and the water content in the mixed material is 38%. The particle diameter of the nano bean dreg powder is less than 5 um;
gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 65 ℃, the temperature of the middle section is 95 ℃, and then the temperature is 100 ℃; the pressure is 2 MPa.
Cutting into threads, sealing and standing at room temperature for 5h, and then rubbing in water;
decocting in water at 95 deg.C for 10 min.
Example 2:
after the rice is soaked for 3 hours, grinding the rice into powder to obtain rice flour, and sieving the rice flour with a 60-mesh sieve after grinding the powder;
the raw materials by weight percentage are as follows: 65% of rice flour, 24.5% of corn starch, 10% of nano bean dreg powder and 0.5% of sodium bicarbonate, and adding water to mix to obtain a mixed material, wherein the water content in the mixed material is 40%. The particle diameter of the nano bean dreg powder is less than 5 um.
Gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 75 ℃, the temperature of the middle section is 80 ℃, and then the temperature is increased to 180 ℃; the pressure is 5 MPa.
Cutting into threads, sealing and standing at room temperature for 12h, and then rubbing in water;
decocting in water at 90 deg.C for 15 min.
Example 3:
after the rice is soaked for 2.5 hours, grinding the rice into powder to obtain rice flour, and sieving the rice flour with a 60-mesh sieve after grinding the powder;
the raw materials by weight percentage are as follows: 60% of rice flour, 20% of corn starch, 19% of nano bean dreg powder and 1% of sodium bicarbonate, and adding water to mix to obtain a mixed material, wherein the water content in the mixed material is 39%. The particle diameter of the nano bean dreg powder is less than 5 um.
Gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 70 ℃, the temperature of the middle section is 90 ℃, and then the temperature is 160 ℃; the pressure is 3 MPa.
Cutting into threads, sealing and standing at room temperature for 8h, and then rubbing in water;
decocting in water at 92 deg.C for 12 min.
Example 4:
after the rice is soaked for 2.5 hours, grinding the rice into powder to obtain rice flour, and sieving the rice flour with a 60-mesh sieve after grinding the powder;
the raw materials by weight percentage are as follows: 65% of rice flour, 24.5% of corn starch, 10% of nano bean dreg powder and 0.5% of sodium bicarbonate, and adding water to mix to obtain a mixed material, wherein the water content in the mixed material is 39%. The particle diameter of the nano bean dreg powder is less than 5 um.
And pasting the mixed material by adopting a screw self-curing extruder, and extruding into filaments, wherein the temperature of the screw self-curing extruder is 160 ℃, and the pressure of the screw self-curing extruder is 2-5 MPa.
Cutting into threads, sealing and standing at room temperature for 8h, and then rubbing in water;
decocting in water at 92 deg.C for 12 min.
Example 5:
after the rice is soaked for 2.5 hours, grinding the rice into powder to obtain rice flour, and sieving the rice flour with a 60-mesh sieve after grinding the powder;
the raw materials by weight percentage are as follows: 69% of rice flour, 30% of nano bean dreg powder and 1% of sodium bicarbonate, and water is added to mix to obtain a mixed material, wherein the water content in the mixed material is 38% -40%. The particle diameter of the nano bean dreg powder is less than 5 um.
Gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 70 ℃, the temperature of the middle section is 90 ℃, and then the temperature is 160 ℃; the pressure is 3 MPa.
Cutting into threads, sealing and standing at room temperature for 8h, and then rubbing in water;
decocting in water at 92 deg.C for 12 min.
Example 6:
after the rice is soaked for 2.5 hours, grinding the rice into powder to obtain rice flour, and sieving the rice flour with a 60-mesh sieve after grinding the powder;
the raw materials by weight percentage are as follows: 65% of rice flour, 24.5% of corn starch, 10% of bean dreg powder and 0.5% of sodium bicarbonate, and adding water to mix to obtain a mixed material, wherein the water content in the mixed material is 39%. The bean dreg powder is the conventional bean dreg powder which is not subjected to nano crushing treatment.
Gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 70 ℃, the temperature of the middle section is 90 ℃, and then the temperature is 160 ℃; the pressure is 3 MPa.
Cutting into threads, sealing and standing at room temperature for 8h, and then rubbing in water;
decocting in water at 92 deg.C for 12 min.
Examples 1-6, and any commercially available rice flour as a comparative example, were tested for quality as follows:
randomly extracting 50 men and 50 women of 25-40 years old, conducting preference investigation on the cooked rice flour according to the items and score standards in the following table, and averaging the obtained scores of all the items to obtain a sensory evaluation result table. Sensory scoring criteria are shown in table 1:
TABLE 1
The detailed evaluation of the sensory evaluation was carried out by referring to the evaluation index of the quality of fresh rice flour, and the authors were Nakaxu, 20319Htah, Bell, etc.
The sensory score structure is shown in table 2 below:
TABLE 2
This experimental example has still tested the ripe rate of breaking one's neck, the loss rate of cooking and rehydration time of rice flour, wherein: the cooked and broken rate is calculated by boiling 100g of sample in boiling water for 7min, and the number of the boiled and broken roots accounts for the percentage of the number of the rice flour; the cooking loss rate was calculated by the following method, in which 10g of a rice flour sample was cooked in 500mL of boiling water for 7min, and the solid matter portion dissolved and dropped in the rice flour cooking water accounted for the mass fraction (%) of the sample, and the results are shown in table 3:
TABLE 3
Based on the above test data, it was found that the rice flour prepared in examples 1 to 3 of the present application was substantially the same as commercially available rice flour in terms of texture, pasty hardness, stickiness, elasticity, and other qualities, and that the rice flour prepared in examples 1 to 3 of the present application was substantially the same as commercially available rice flour in terms of cooked breakage rate and cooking loss. However, the rice flour prepared in examples 1-3 of the present application is far superior to the rice flour sold in the market in terms of sensory flavor and composite water time.
And combining, the rice flour prepared in embodiment 1-3 of the application and the rice flour prepared in embodiment 4 can know that the sensory property of the product can be improved by controlling the extruded temperature, and the rehydration time can be relatively shortened. Still further, the rice flour and embodiment 5 of this application embodiment 1 ~ 4 preparation can know, if simple add bean dregs powder in the rice flour, can greatly reduced rice flour performance. Still further, compare the rice flour that this application embodiment 1 ~ 3 prepared with embodiment 6, can know, the particle diameter of control bean dregs powder is less than 5um, improvement rice flour's that can show quality.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. The bean dreg rice flour is characterized by comprising rice flour, corn starch and nano bean dreg powder;
the particle diameter of the nano bean dreg powder is less than 5 um.
2. The okara rice flour of claim 1, further comprising sodium bicarbonate.
3. The okara rice flour as claimed in claim 2, which comprises the following raw materials in percentage by weight: 55-65% of rice flour, 20-25% of corn starch, 10-20% of nano bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent.
4. The preparation method of the bean dreg rice flour as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
soaking rice and grinding to obtain rice flour;
mixing rice flour, corn starch and nano bean dreg powder in proportion, and adding water to obtain a mixed material;
gelatinizing the mixed material by adopting a screw self-cooking extruder, and extruding into filaments;
cutting into threads, sealing and standing for 5-12 h at room temperature, and rubbing in water;
boiling in water;
wherein the initial temperature of the screw self-ripening extruder is 65-75 ℃, the temperature of the middle section is 80-95 ℃, and then the temperature is 100-180 ℃; the pressure is 2-5 MPa.
5. The method for preparing bean dregs rice flour as claimed in claim 4, wherein the water content in the mixed material is 38-40%.
6. The preparation method of the bean dreg rice flour as claimed in claim 4, wherein the water boiling temperature is 90-95 ℃ and the time is 10-15 min.
7. The method for preparing okara rice flour as claimed in claim 4, wherein the okara powder is subjected to micronization, homogenized and spray-dried to obtain a nano okara powder having a particle diameter of less than 5 μm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336709A (en) * | 2022-07-11 | 2022-11-15 | 浙江中医药大学 | Quick rehydrating rice suitable for diabetics and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418349A (en) * | 2016-09-27 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of sweet potato vermicelli easy to digest |
| CN109247512A (en) * | 2018-09-06 | 2019-01-22 | 山东禹王生态食业有限公司 | A kind of bean dregs integration engineering reproduced rice and its processing method |
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2020
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418349A (en) * | 2016-09-27 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of sweet potato vermicelli easy to digest |
| CN109247512A (en) * | 2018-09-06 | 2019-01-22 | 山东禹王生态食业有限公司 | A kind of bean dregs integration engineering reproduced rice and its processing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336709A (en) * | 2022-07-11 | 2022-11-15 | 浙江中医药大学 | Quick rehydrating rice suitable for diabetics and preparation method thereof |
| CN115336709B (en) * | 2022-07-11 | 2024-04-30 | 浙江中医药大学 | Quick rehydration rice suitable for diabetics and preparation method thereof |
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