CN112971011A - 一种半湿法加工米粉工艺 - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 114
- 235000009566 rice Nutrition 0.000 title claims abstract description 114
- 235000012149 noodles Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title description 4
- 241000209094 Oryza Species 0.000 claims abstract description 113
- 235000013312 flour Nutrition 0.000 claims abstract description 84
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 14
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 13
- 235000019713 millet Nutrition 0.000 claims abstract description 13
- 240000004922 Vigna radiata Species 0.000 claims abstract description 11
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000005457 ice water Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 244000013123 dwarf bean Species 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
-
- 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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- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
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Abstract
本发明提供一种半湿法加工米粉工艺,所述半湿法加工米粉工艺,包括以下步骤:S1:将冲洗好的适量的大米放入水中浸泡;S2:将浸泡在水中的所述大米捞出进行沥干;S3:将沥干后的所述大米粉碎得到粗米粉;S4:向所述粗米粉内加入适量的绿豆粉和小米粉并搅拌均匀,得到混合米粉;S6:将所述混合米粉通过榨粉机进行榨粉,得到生榨粉;S7:将所述生榨粉煮熟得到熟米粉;S8:向所述熟米粉内加入适量的增香剂并搅拌均匀;S9:将添加过增香剂的所述熟米粉进行冰水降温;S10:将降温后的所述熟米粉采用混切刀进行切条;成品出厂,在制作米粉的过程中添加增香剂能够促进大米中的米香味散发,在食用米粉时,顺滑中携带清香气味可以大大增加米粉的口感。
Description
技术领域
本发明涉及米粉生产技术领域,具体涉及一种半湿法加工米粉工艺。
背景技术
米粉是以大米为原材料制作的一种食材,目前的米粉质地柔韧,富有弹性,水煮不糊汤,干炒不易断,配以各种菜码或者汤料进行汤煮或者干炒,爽滑入口,现有的米粉在食用时添加佐料以保证食用米粉时的整体味道,因为米粉本身并不具备香味,而在食用中并不能感受到米粉自身的味道。
为了提高米粉的食用口感让食用者更好的感受到米粉的味道,因此需要一种半湿法加工米粉工艺解决上述技术问题。
发明内容
本发明的目的在于提供一种半湿法加工米粉工艺,旨在提高米粉的食用口感让食用者更好的感受到米粉的味道。
为实现上述目的,本发明提供的半湿法加工米粉工艺包括以下步骤:
S1:将冲洗好的适量的大米放入水中浸泡;
S2:将浸泡在水中的所述大米捞出进行沥干;
S3:将沥干后的所述大米粉碎得到粗米粉;
S4:向所述粗米粉内加入适量的绿豆粉和小米粉并搅拌均匀,得到混合米粉;
S5:将所述混合米粉通过榨粉机进行榨粉,得到生榨粉;
S6:将所述生榨粉煮熟得到熟米粉;
S7:向所述熟米粉内加入适量的增香剂并搅拌均匀;
S8:将添加过增香剂的所述熟米粉进行冰水降温;
S9:将降温后的所述熟米粉采用混切刀进行切条;
S10:把切条后的熟米粉通过包装机或人工包装,成品出厂。
优选地,所述步骤S1中,当气温低于5度时,大米的浸泡时间为3小时;当气温高于25度时,大米的浸泡时间为45分钟;当气温在5度至25度之间时,大米的浸泡时间为1.2小时。
优选地,所述粗米粉、绿豆粉与小米粉的份量比为10:1:2。
本发明的有益效果:在制作米粉的过程中添加增香剂能够促进大米中的米香味散发,而且添加绿豆粉能够使米粉中具有清热功能,小米具有润肠胃的效果,同时增香剂也会湿小米和绿豆的香味增加,会产生一种清香的气味,而且绿豆粉和小米粉具有一定的保健效果,在食用米粉时,顺滑中携带清香气味可以大大增加米粉的口感。
具体实施方式
下面对本发明的实施方式作进一步说明。
实施例1:
本发明半湿法加工米粉工艺包括以下步骤:
S1:将冲洗好的适量的大米放入水中浸泡,当气温低于5度时,大米的浸泡时间为3小时;当气温高于25度时,大米的浸泡时间为45分钟;当气温在5度至25度之间时,大米的浸泡时间为1.2小时;
S2:将浸泡在水中的所述大米捞出进行沥干;
S3:将沥干后的所述大米粉碎得到粗米粉;
S4:向所述粗米粉内加入适量的绿豆粉和小米粉并搅拌均匀,得到混合米粉,粗米粉、绿豆粉与小米粉的份量比为10:1:2;
S5:将所述混合米粉通过榨粉机进行榨粉,得到生榨粉;
S6:将所述生榨粉煮熟得到熟米粉;
S7:向所述熟米粉内加入适量的增香剂并搅拌均匀;
S8:将添加过增香剂的所述熟米粉进行冰水降温;
S9:将降温后的所述熟米粉采用混切刀进行切条;
S10:把切条后的熟米粉通过包装机或人工包装,成品出厂。
实施例2:
S1:将冲洗好的适量的大米放入水中浸泡,当气温低于0-5°时,大米的浸泡时间为3.5小时:当气温在30-35°时,大米的浸泡时间为38分钟;
S2:将浸泡在水中的大米捞出进行沥干;
S3:将沥干后的大米粉粉碎得到粗米粉;
S4:向粗米粉内加入适量的绿豆粉并搅拌均匀,得到混合米粉,粗米粉与绿豆粉的份量比3:2;
S5:将混合米粉通过榨粉机进行榨粉,得到生榨粉;
S6:将生榨粉煮熟得到熟米粉;
S7:向熟米粉内加入与熟米粉比例为1:500的增香剂;
S8:将添加过增香剂的熟米粉进行自然降温;
本发明提供一种半湿法加工米粉工艺,在制作米粉的过程中添加增香剂能够促进大米中的米香味散发,而且添加绿豆粉能够使米粉中具有清热功能,小米具有润肠胃的效果,同时增香剂也会湿小米和绿豆的香味增加,会产生一种清香的气味,而且绿豆粉和小米粉具有一定的保健效果,在食用米粉时,顺滑中携带清香气味可以大大增加米粉的口感。
以下是试吃米粉的男性满意度和女性满意度的调查表:
以下是试吃市场上普通米粉的男性满意度和女性满意度的调查表:
由以上两个调查表可以看出,对于普通的米粉男性和女性的满意度相差不大,本发明所述的米粉,相对于更加的受女性的欢迎,而男性的满意度相比市场上普通的米粉相比有所提高。
Claims (3)
1.一种半湿法加工米粉工艺,其特征在于,包括以下步骤:
S1:将冲洗好的适量的大米放入水中浸泡;
S2:将浸泡在水中的所述大米捞出进行沥干;
S3:将沥干后的所述大米粉碎得到粗米粉;
S4:向所述粗米粉内加入适量的绿豆粉和小米粉并搅拌均匀,得到混合米粉;
S5:将所述混合米粉通过榨粉机进行榨粉,得到生榨粉;
S6:将所述生榨粉煮熟得到熟米粉;
S7:向所述熟米粉内加入适量的增香剂并搅拌均匀;
S8:将添加过增香剂的所述熟米粉进行冰水降温;
S9:将降温后的所述熟米粉采用混切刀进行切条;
S10:把切条后的熟米粉通过包装机或人工包装,成品出厂。
2.根据权利要求1所述的半湿法加工米粉工艺,其特征在于,所述步骤S1中,当气温低于5度时,大米的浸泡时间为3小时;当气温高于25度时,大米的浸泡时间为45分钟;当气温在5度至25度之间时,大米的浸泡时间为1.2小时。
3.根据权利要求1所述的半湿法加工米粉工艺,其特征在于,所述粗米粉、绿豆粉与小米粉的份量比为10:1:2。
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Cited By (1)
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CN115152933A (zh) * | 2022-07-07 | 2022-10-11 | 杨荣彬 | 一种方便米粉及其制作方法 |
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