CN112056495A - Lotus nut rice flour and preparation method thereof - Google Patents
Lotus nut rice flour and preparation method thereof Download PDFInfo
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- CN112056495A CN112056495A CN202011007903.4A CN202011007903A CN112056495A CN 112056495 A CN112056495 A CN 112056495A CN 202011007903 A CN202011007903 A CN 202011007903A CN 112056495 A CN112056495 A CN 112056495A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 118
- 235000009566 rice Nutrition 0.000 title claims abstract description 118
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 65
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 65
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 65
- 235000013312 flour Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 117
- 238000001035 drying Methods 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000005496 tempering Methods 0.000 claims abstract description 41
- 235000012149 noodles Nutrition 0.000 claims abstract description 33
- 238000005406 washing Methods 0.000 claims abstract description 20
- 238000005520 cutting process Methods 0.000 claims abstract description 19
- 239000002569 water oil cream Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000005507 spraying Methods 0.000 claims abstract description 12
- 238000003892 spreading Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 230000007480 spreading Effects 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 239000011812 mixed powder Substances 0.000 claims abstract description 9
- 239000004576 sand Substances 0.000 claims abstract description 9
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 19
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 7
- 235000011613 Pinus brutia Nutrition 0.000 claims description 7
- 241000018646 Pinus brutia Species 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 3
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000002087 whitening effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 2
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 2
- 241000447437 Gerreidae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- 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
Abstract
The invention discloses lotus nut rice flour and a preparation method thereof, wherein the preparation method of the lotus nut rice flour comprises the following steps: (1) cleaning rice to remove sand; (2) respectively soaking the washed rice and the lotus nut without peel and core in water at normal temperature for 1-3 hours; (3) removing free water on the surfaces of the soaked rice and the soaked lotus nut respectively, and then crushing the rice and the lotus nut to 80-100 meshes; (4) weighing the raw materials according to the proportion, and adding the raw materials into a stirrer for stirring uniformly; (5) the mixed powder is sent into a self-cooked extruder for extrusion molding; (6) spreading and flattening the extruded vermicelli, and hanging the vermicelli on a rice noodle rod; (7) feeding the vermicelli subjected to rod hanging into a slow drying tempering tunnel; (8) spraying, combing and washing the slowly dried and tempered vermicelli with oil-water emulsion to loosen the vermicelli; (9) drying the combed vermicelli; (10) and (6) cutting and packaging. The lotus nut rice flour prepared by the method increases the special color and flavor of lotus nuts, is richer in nutrition, and improves the added value of lotus nut processing.
Description
Technical Field
The invention relates to the technical field of food, and relates to lotus nut rice flour and a preparation method thereof.
Background
At present, most edible vermicelli mostly uses starch as a main component, has good taste and white color, is popular with consumers, but has single nutrient component, low protein content and little vitamin and essential elements for human body, so the processing of the vermicelli with good nutrient quality and edible quality has good market prospect. Lotus seeds are known as traditional food materials and traditional Chinese medicinal materials, and are rich in nutrition and high in utilization value. According to the measurement, the sugar content is 11.44-12.79%, the starch is 45.12-49.18%, the fat is 2.4-2.58%, the crude fiber is 2.5-2.9332%, the protein content is 16-18%, and the protein contains various amino acids essential to human body. The lotus seed added into the common rice flour can supplement the defect of insufficient protein of the rice noodles and can also enrich other nutrients.
Along with the continuous improvement of the living standard of people, the requirements of people on taste are higher and higher. The existing dry rice noodles have single nutrition and lack of unique flavor, so that the food with the function of allaying hunger cannot meet the living needs of modern people for pursuing taste.
Disclosure of Invention
The invention aims to provide lotus nut rice flour and a preparation method thereof.
The invention provides a preparation method of lotus nut rice noodles, which comprises the following processing steps:
(1) cleaning: washing rice with water and removing sand;
(2) soaking: respectively soaking the washed rice and the lotus nut without peel and core in water at normal temperature for 1-3 hours;
(3) crushing: removing free water on the surfaces of the soaked rice and the soaked lotus nut respectively, wherein the rice retains 26-28% of water content, and respectively crushing the rice and the lotus nut to 80-100 meshes by a crusher;
(4) mixing: weighing the raw materials according to the proportion, adding the raw materials into a stirrer, and uniformly stirring, wherein the raw materials and the parts by weight are as follows: 3-8 parts of lotus nut powder, 55-70 parts of rice flour, 20-40 parts of corn starch and 0.3-0.5 part of edible oil, wherein water is added for regulation in the stirring process, so that the powder is gathered when being pinched and scattered when being bumped, and the water content of the mixed powder is controlled to be 28-35%;
(5) extruding: feeding the mixed powder into a self-curing extruder, wherein the first section is curing and the second section is extruding, and adjusting the temperature of a die sleeve and the aperture of a die head to continuously and uniformly extrude the cured powder;
(6) hanging a rod: spreading and flattening the extruded vermicelli by using a strong-air silk-spreading and thinning machine, cooling by using an air blower, continuously drawing the vermicelli to a rod hanging machine to hang the vermicelli on a rice noodle rod, and neatly cutting the vermicelli after rod hanging by using a wet vermicelli cutting machine;
(7) slow drying and tempering: feeding the vermicelli subjected to rod hanging into a slow drying tempering tunnel, wherein the slow drying tempering tunnel is a rectangular continuous aging room type tunnel, and filling steam into the slow drying tempering tunnel through a steam pipe to ensure that the ambient temperature in the tunnel reaches 50-60 ℃, the relative humidity is 70-85%, and the moving time of the vermicelli in the slow drying tempering tunnel is controlled to be 9-12 hours;
(8) spraying the oil-water emulsion on the pine threads: spraying, combing and washing the vermicelli subjected to slow drying and tempering by using an oil-water emulsion for a vermicelli loosening machine to loosen the vermicelli bonded together into a single state;
(9) drying: sending the combed vermicelli into a hanging dryer for drying, wherein the drying temperature is 40-60 ℃, the drying time is 6-7 hours when the humidity is 60-75%, and the water content of the dried vermicelli is controlled to be 13-15%;
(10) shearing and packaging: and cutting the dried vermicelli into proper size and packaging.
Preferably, the temperature of the die sleeve of the curing section in the step (5) is controlled to be 90-110 ℃, the temperature of the extrusion die sleeve is controlled to be 120-150 ℃, and the aperture of the die head is 0.9-1.8 mm.
Preferably, the distance between the rice flour rods in the step (7) is 4-6 cm.
Preferably, the oil-water emulsion in the step (8) comprises the following raw materials in parts by weight: 75-80 parts of water, 18-22 parts of edible oil, 2-4 parts of oil-in-water type emulsifier and 0.01-0.02 part of antioxidant.
Preferably, the oil-in-water type emulsifier comprises sucrose fatty acid ester with HLB value of 10-16 and sodium stearoyl lactylate respectively 50%.
Preferably, the distance between the rice flour rods in the step (9) is 8-12 cm.
Preferably, two parallel chain tracks are laid in the slow drying tempering tunnel, the rice noodle rods hung with the vermicelli are placed on the two chains, and the chains are driven by power to move forwards, so that the vermicelli moves forwards in the slow drying tempering tunnel.
The invention also provides lotus nut rice flour prepared by the preparation method of lotus nut rice flour.
The invention has the following beneficial effects:
(1) according to the invention, the processed and crushed lotus nut powder, the crushed rice powder, the corn starch and the edible oil are mixed according to a certain proportion, so that the diversity, reasonability and balance of nutrition and the viscosity of a product are ensured, the nutrition is balanced, the sugar is reduced, the lotus nut powder is suitable for various people to eat, the texture is fine and smooth, the viscosity is moderate, and the lotus nut powder is soft and delicious; the adding proportion of the lotus nut powder is the key, too much lotus nut powder is added, the produced lotus nut powder becomes black, and too little lotus nut powder is lack of lotus nut flavor; the lotus seed rice noodles are prepared by the procedures of curing and extruding, slow drying and tempering, drying and the like of a self-cooking extruder, not only effectively retain the effective functional components of lotus seeds, but also increase the special color and flavor of lotus seeds, have pure rice taste and lotus seed taste, are not punctured, have pure taste and no foreign flavor, are richer in nutrition, and improve the additional value of lotus seed processing. The curing degree is controlled by adjusting the proportion of the mixture and adjusting the viscosity in the extrusion period, the processing method of the invention reduces the bar breaking rate of the lotus nut rice noodles, and the average bar breaking rate is less than or equal to 10 percent; through extrusion, slow drying, tempering and drying, the toughness of the lotus nut rice flour is increased, the lotus nut rice flour is guaranteed to be boiling-resistant and chewy, and the boiling resistance is more than or equal to 10 minutes;
(2) the extrusion molding step of the invention is the most important process in the rice noodle production, the vermicelli is cured in a self-curing extruder, the temperature of a die sleeve and the aperture of a die head are adjusted, the temperature is controlled to be too high, and the vermicelli is cured excessively; if the temperature is too low, the curing degree of the vermicelli can be reduced, the cured vermicelli continuously and uniformly enters a spiral vermicelli extruder for extrusion molding, the extruded vermicelli is drawn by a strong wind vermicelli spreading and thinning machine, the vermicelli is spread and flattened, and the spread and flattened vermicelli is cooled by a blower, so that the extruded rice flour is uniform in thickness, good in transparency, smooth in surface, elastic, free of whitening and free of bubbles, and the moisture and gelatinization degree of a finished product can be controlled by adjusting the operating parameters of a self-curing extruder and the spiral vermicelli extruder, and the quality of the product is further controlled;
(3) the step of slow drying and tempering is to fully disperse the formed vermicelli by manual or mechanical devices, and further improve the curing degree of the vermicelli by steam heating on the premise that the vermicelli is not stretched and broken, so that the surface smoothness and toughness of the vermicelli can be improved, and the starch discharge value is reduced;
(4) the oil-water emulsion used in the step of spraying the pine silk can enhance the effect of the pine silk and can increase the glossiness of the finished rice flour;
(5) the reasonable determination of the distance between the rice flour rods ensures that the distance between the rice flour rods is set to be small, the processing capacity of the aging process is large, but the excessively small distance can cause the adhesion of rice flour between every two rods and influence the rod separation.
Detailed Description
In order to facilitate an understanding of the present invention, the present invention will be described more fully and in detail with reference to the preferred embodiments, but the scope of the present invention is not limited to the specific embodiments described below.
Example 1
(1) Cleaning: cleaning early long-grained nonglutinous rice and old rice by adopting a spiral rice washer, a hydraulic rice washing tank or a jet rice washer, wherein the rice washing time is determined according to the clarity degree of water and is 10 minutes, a large amount of broken rice is easily generated after the rice washing for a long time, and sand and stones are removed by a sand removal device after the rice washing;
(2) soaking: respectively soaking the washed rice and the lotus nut without peel and core in water at normal temperature for 1 hour;
(3) crushing: throwing the soaked rice and the lotus nut to remove free water on the surfaces by using a centrifugal machine respectively, wherein the rice retains 26 percent of water content, and then crushing the rice and the lotus nut to 80 meshes by using a crusher respectively;
(4) mixing: weighing 3 parts by weight of lotus nut powder, 55 parts by weight of rice flour, 20 parts by weight of corn starch and 0.3 part by weight of edible oil, adding into a stirrer, stirring uniformly, adding water during stirring, making the powder material gather when being pinched and disperse when being bumped, and controlling the water content of the mixed powder material to be 28%;
(5) extruding: feeding the mixed powder into a self-curing extruder, adjusting the temperature of a first section of die sleeve to be 90 ℃, adjusting the temperature of a second section of die sleeve to be 120 ℃, and selecting a die head with the aperture of 0.9mm to continuously and uniformly extrude the cured powder, so that the extruded vermicelli has uniform thickness, good transparency, smooth surface, elasticity, no whitening and no air bubbles;
(6) hanging a rod: spreading and flattening the extruded vermicelli by using a strong-air silk spreading and thinning machine, cooling by using an air blower, continuously drawing the vermicelli to a rod hanging machine to hang the vermicelli on a rice noodle rod, drawing the vermicelli after rod hanging into a hopper above a cutter of a wet vermicelli cutting machine, and neatly cutting the vermicelli on the rice noodle rod by using the wet vermicelli cutting machine;
(7) slow drying and tempering: feeding the vermicelli after hanging into a slow drying tempering tunnel, wherein the distance between the rice noodle rods is 4cm, the slow drying tempering tunnel is a rectangular continuous aging room type channel, two parallel chain tracks are paved in the slow drying tempering tunnel, the rice noodle rods hung with the vermicelli are placed on the two chains, the chains are driven by power to move forwards, so that the vermicelli moves forwards in the slow drying tempering tunnel, steam is filled into the slow drying tempering tunnel through a steam pipe, the ambient temperature in the tunnel is adjusted to be 50 ℃, the relative humidity is adjusted to be 70%, and the moving time of the vermicelli in the tunnel is controlled to be 9 hours;
(8) spraying the oil-water emulsion on the pine threads: preparing oil-water emulsion according to the mixture ratio, wherein the weight parts of the raw materials are as follows: 80 parts of water, 18 parts of edible oil, 2 parts of oil-in-water type emulsifier (sucrose fatty acid ester with HLB value of 10-16 and 50 percent of sodium stearoyl lactate respectively) and 0.01 part of antioxidant. Spraying, combing and washing the vermicelli subjected to slow drying and tempering by using an oil-water emulsion for a vermicelli loosening machine to loosen the vermicelli bonded together into a single state;
(9) drying: sending the combed vermicelli into a hanging dryer for drying, wherein the distance between rice noodle rods is 8cm, the drying temperature is 40 ℃, the humidity is 60%, and the drying time is 6 hours, so that the water content of the dried vermicelli is controlled at 13%;
(10) shearing and packaging: and cutting the dried vermicelli into proper sizes and packaging according to related requirements.
Example 2
(1) Cleaning: cleaning early long-grained nonglutinous rice and old rice by adopting a spiral rice washer, a hydraulic rice washing tank or a jet rice washer, wherein the rice washing time is determined according to the clarity degree of water and is 20 minutes, a large amount of broken rice is easily generated after the rice washing for a long time, and sand and stones are removed by a sand removal device after the rice washing;
(2) soaking: respectively soaking the washed rice and the lotus nut without peel and core in water at normal temperature for 3 hours;
(3) crushing: throwing the soaked rice and the lotus nut to remove free water on the surfaces by using a centrifugal machine respectively, wherein the water content of the rice is 28 percent, and then respectively crushing the rice and the lotus nut to 100 meshes by using a crusher;
(4) mixing: weighing 8 parts by weight of lotus nut starch, 70 parts by weight of rice flour, 40 parts by weight of corn starch and 0.5 part by weight of edible oil, adding into a stirrer, stirring uniformly, adding water during stirring, kneading vermicelli, and scattering vermicelli, wherein the water content of the mixed vermicelli is controlled at 35%;
(5) extruding: feeding the mixed powder into a self-curing extruder, adjusting the temperature of a first section of die sleeve to be 110 ℃, adjusting the temperature of a second section of die sleeve to be 150 ℃, and selecting a die head with the aperture of 1.8mm to continuously and uniformly extrude the cured powder, so that the extruded vermicelli has uniform thickness, good transparency, smooth surface, elasticity, no whitening and no air bubbles;
(6) hanging a rod: spreading and flattening the extruded vermicelli by using a strong-air silk spreading and thinning machine, cooling by using an air blower, continuously drawing the vermicelli to a rod hanging machine to hang the vermicelli on a rice noodle rod, drawing the vermicelli after rod hanging into a hopper above a cutter of a wet vermicelli cutting machine, and neatly cutting the vermicelli on the rice noodle rod by using the wet vermicelli cutting machine;
(7) slow drying and tempering: feeding the vermicelli after hanging into a slow drying tempering tunnel, wherein the distance between the vermicelli rods is 6cm, the slow drying tempering tunnel is a rectangular continuous aging room type channel, steam is filled into the slow drying tempering tunnel through a steam pipe, two parallel chain tracks are laid in the slow drying tempering tunnel, the vermicelli hung on the vermicelli rod is placed on the two chains, the chains are driven by power to move forwards, so that vermicelli can move forwards in the slow drying tempering tunnel, the ambient temperature in the tunnel is adjusted to be 60 ℃, the relative humidity is adjusted to be 85%, and the moving time of the vermicelli in the tunnel is controlled to be 12 hours;
(8) spraying the oil-water emulsion on the pine threads: preparing oil-water emulsion according to the mixture ratio, wherein the weight parts of the raw materials are as follows: 75 parts of water, 22 parts of edible oil, 3 parts of oil-in-water type emulsifier (sucrose fatty acid ester with HLB value of 10-16 and 50 percent of sodium stearoyl lactate respectively) and 0.02 part of antioxidant. Spraying, combing and washing the vermicelli subjected to slow drying and tempering by using an oil-water emulsion for a vermicelli loosening machine to loosen the vermicelli bonded together into a single state;
(9) drying: sending the combed vermicelli into a hanging dryer for drying, wherein the distance between rice noodle rods is 12cm, the drying temperature is 60 ℃, the humidity is 75%, and the drying time is 7 hours, so that the water content of the dried vermicelli is controlled at 15%;
(10) shearing and packaging: and cutting the dried vermicelli into proper sizes and packaging according to related requirements.
Example 3
(1) Cleaning: cleaning early long-grained nonglutinous rice and old rice by adopting a spiral rice washer, a hydraulic rice washing tank or a jet rice washer, wherein the rice washing time is determined according to the clarity degree of water, is 15 minutes, a large amount of broken rice is easily generated after the rice washing for a long time, and sand and stones are removed by a sand removal device after the rice washing;
(2) soaking: respectively soaking the washed rice and the lotus nut without peel and core in water at normal temperature for 2 hours;
(3) crushing: throwing the soaked rice and the lotus nut to remove free water on the surfaces by using a centrifugal machine respectively, wherein the water content of the rice is kept by 27 percent, and then respectively crushing the rice and the lotus nut to 90 meshes by using a crusher;
(4) mixing: weighing 6 parts by weight of lotus nut starch, 60 parts by weight of rice flour, 30 parts by weight of corn starch and 0.4 part by weight of edible oil, adding into a stirrer, stirring uniformly, adding water during stirring, kneading vermicelli, and scattering vermicelli, wherein the water content of the vermicelli after mixing is controlled at 32%;
(5) extruding: feeding the mixed powder into a self-curing extruder, adjusting the temperature of a first section of die sleeve to be 100 ℃, adjusting the temperature of a second section of die sleeve to be 135 ℃, and selecting a die head with the aperture of 1.2mm to continuously and uniformly extrude the cured powder, so that the extruded vermicelli has uniform thickness, good transparency, smooth surface, elasticity, no whitening and no air bubbles;
(6) hanging a rod: spreading and flattening the extruded vermicelli by using a strong-air silk spreading and thinning machine, cooling by using an air blower, continuously drawing the vermicelli to a rod hanging machine to hang the vermicelli on a rice noodle rod, drawing the vermicelli after rod hanging into a hopper above a cutter of a wet vermicelli cutting machine, and neatly cutting the vermicelli on the rice noodle rod by using the wet vermicelli cutting machine;
(7) slow drying and tempering: the vermicelli after hanging the rods is sent into a slow drying tempering tunnel, the distance between the rice noodle rods is 5cm, the slow drying tempering tunnel is a rectangular continuous aging room type channel, steam is filled into the slow drying tempering tunnel through a steam pipe, two parallel chain tracks are laid in the slow drying tempering tunnel, the rice noodle rods hung with the vermicelli are placed on the two chains, and the chains move forwards under the drive of power, so that the vermicelli moves forwards in the slow drying tempering tunnel. Adjusting the ambient temperature in the tunnel to 55 ℃, the relative humidity to 80% and the moving time of the vermicelli in the tunnel to 11 hours;
(8) spraying the oil-water emulsion on the pine threads: preparing oil-water emulsion according to the mixture ratio, wherein the weight parts of the raw materials are as follows: 77 parts of water, 20 parts of edible oil, 3 parts of oil-in-water type emulsifier (sucrose fatty acid ester with HLB value of 10-16 and 50 percent of sodium stearoyl lactylate respectively) and 0.015 part of antioxidant. Spraying, combing and washing the vermicelli subjected to slow drying and tempering by using an oil-water emulsion for a vermicelli loosening machine to loosen the vermicelli bonded together into a single state;
(9) drying: sending the combed vermicelli into a hanging dryer for drying, wherein the distance between rice noodle rods is 10cm, the drying temperature is 50 ℃, the humidity is 70%, and the drying time is 6.5 hours, so that the water content of the dried vermicelli is controlled at 14%;
(10) shearing and packaging: and cutting the dried vermicelli into proper sizes and packaging according to related requirements.
In examples 1-3 of the invention, the performance of lotus nut rice flour is as follows:
| serial number | Ash content% | Acidity ml/100g | Presence or absence of blanch | Breaking rate% | Boiling fastness |
| Example 1 | 0.3 | 0.9 | Is free of | 6.2％ | 12 minutes and 20 seconds |
| Example 2 | 0.4 | 1.0 | Is free of | 5.3％ | 14 minutes 35 seconds |
| Examples3 | 0.2 | 0.8 | Is free of | 4.5％ | 17 minutes and 50 seconds |
As can be seen from the table above, the lotus nut rice noodles have excellent performance, and the natural noodle breaking rate is less than or equal to 7 percent; the lotus seed rice flour has good toughness, is boiling resistant and chewy, and has boiling fastness more than or equal to 12 minutes
Many modifications and other embodiments of the invention will come to mind to one skilled in the art to which this invention pertains having the benefit of the teachings presented in the foregoing descriptions. Therefore, it is to be understood that the inventions are not to be limited to the specific embodiments disclosed and that modifications and other embodiments are intended to be included within the scope of the appended claims. Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.
Claims (8)
1. A preparation method of lotus nut rice flour is characterized by comprising the following steps:
(1) cleaning: washing rice with water and removing sand;
(2) soaking: respectively soaking the washed rice and the lotus nut without peel and core in water at normal temperature for 1-3 hours;
(3) crushing: removing free water on the surfaces of the soaked rice and the soaked lotus nut respectively, wherein the rice retains 26-28% of water content, and respectively crushing the rice and the lotus nut to 80-100 meshes by a crusher;
(4) mixing: weighing the raw materials according to the proportion, adding the raw materials into a stirrer, and uniformly stirring, wherein the raw materials and the parts by weight are as follows: 3-8 parts of lotus nut powder, 55-70 parts of rice flour, 20-40 parts of corn starch and 0.3-0.5 part of edible oil, wherein water is added for regulation in the stirring process, so that the powder is gathered when being pinched and scattered when being bumped, and the water content of the mixed powder is controlled to be 28-35%;
(5) extruding: feeding the mixed powder into a self-curing extruder, wherein the first section is curing and the second section is extruding, and adjusting the temperature of a die sleeve and the aperture of a die head to continuously and uniformly extrude the cured powder;
(6) hanging a rod: spreading and flattening the extruded vermicelli by using a strong-air silk-spreading and thinning machine, cooling by using an air blower, continuously drawing the vermicelli to a rod hanging machine to hang the vermicelli on a rice noodle rod, and neatly cutting the vermicelli after rod hanging by using a wet vermicelli cutting machine;
(7) slow drying and tempering: feeding the vermicelli subjected to rod hanging into a slow drying tempering tunnel, wherein the slow drying tempering tunnel is a rectangular continuous aging room type tunnel, and filling steam into the slow drying tempering tunnel through a steam pipe to ensure that the ambient temperature in the tunnel reaches 50-60 ℃, the relative humidity is 70-85%, and the moving time of the vermicelli in the slow drying tempering tunnel is controlled to be 9-12 hours;
(8) spraying the oil-water emulsion on the pine threads: spraying, combing and washing the vermicelli subjected to slow drying and tempering by using an oil-water emulsion for a vermicelli loosening machine to loosen the vermicelli bonded together into a single state;
(9) drying: sending the combed vermicelli into a hanging dryer for drying, wherein the drying temperature is 40-60 ℃, the drying time is 6-7 hours when the humidity is 60-75%, and the water content of the dried vermicelli is controlled to be 13-15%;
(10) shearing and packaging: and cutting the dried vermicelli into proper size and packaging.
2. The preparation method of lotus nut rice flour as claimed in claim 1, wherein the temperature of the die sleeve of the curing section in the step (5) is controlled at 90-110 ℃, the temperature of the extrusion die sleeve is controlled at 120-150 ℃, and the aperture of the die head is 0.9-1.8 mm.
3. The preparation method of lotus nut rice noodles as claimed in claim 1, wherein the distance between rice noodles in step (7) is 4-6 cm.
4. The preparation method of lotus nut rice flour as claimed in claim 1, wherein the oil-water emulsion in the step (8) comprises the following raw materials in parts by weight: 75-80 parts of water, 18-22 parts of edible oil, 2-4 parts of oil-in-water type emulsifier and 0.01-0.02 part of antioxidant.
5. The preparation method of lotus nut rice flour as claimed in claim 3, wherein the oil-in-water type emulsifier comprises sucrose fatty acid ester with HLB value of 10-16 and sodium stearoyl lactylate respectively 50%.
6. The preparation method of lotus nut rice noodles as claimed in claim 1, wherein the distance between rice noodles in step (9) is 8-12 cm.
7. The preparation method of lotus nut rice noodles as claimed in claim 1, wherein two parallel chain tracks are laid in the slow drying tempering tunnel, the rice noodle rod hung with the rice noodles is placed on the two chains, and the chains move forward under the driving of power, so that the rice noodles move forward in the slow drying tempering tunnel.
8. The lotus nut rice flour prepared by the preparation method of lotus nut rice flour as claimed in any one of claims 1-6.
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| CN113712230A (en) * | 2021-08-24 | 2021-11-30 | 贵州农投大健康产业发展有限公司 | Coarse cereal rice flour production system and method |
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