CN112971018A - Fresh wet rice flour and fermentation method applied to same - Google Patents
Fresh wet rice flour and fermentation method applied to same Download PDFInfo
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- CN112971018A CN112971018A CN202110389702.3A CN202110389702A CN112971018A CN 112971018 A CN112971018 A CN 112971018A CN 202110389702 A CN202110389702 A CN 202110389702A CN 112971018 A CN112971018 A CN 112971018A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
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Abstract
The invention discloses fresh wet rice flour and a fermentation method applied to the rice flour. The fresh wet rice flour comprises processed rice flour, water and citrus fiber, wherein the addition amount of the citrus fiber is 0.4-1.4% of the mass of the rice flour. Fermenting by using a mixed bacterium solution of lactobacillus plantarum seed solution and candida seed solution, wherein the lactobacillus plantarum seed solution accounts for 3-5% of the mass of the milled long-shaped rice; the candida seed liquid accounts for 1% -2% of the mass of the milled long-shaped rice; fermenting at 32-37 deg.C for 35-42 min. The fresh wet rice flour prepared by the process has less damage to the structural integrity of the starch granules, has better expansion stability of the starch granules of the rice flour, and improves the chewiness and the taste of the starch granules of the rice flour. Meanwhile, under the process of combining citrus fiber, the increase of the content of organic acid in the rice flour in the fermentation process is accelerated, so that the advantageous microorganism grows dominantly, the growth of other mixed bacteria is inhibited, the concentration of amylase in the metabolic process is also quickly increased, and the processes of whitening, tenderness, softness, smoothness, refreshing and the like of the rice flour are greatly accelerated.
Description
Technical Field
The invention relates to the technical field of food fermentation, in particular to fresh wet rice flour and a fermentation method applied to the rice flour.
Background
The rice flour is a strip or sheet product made of rice as a raw material, and is one of important staple foods in southern areas of China. The processing mode of the rice flour is divided into a fermentation method and a non-fermentation method, and because the rice flour does not contain gliadin and glutenin, gluten structures cannot be formed in the vermicelli, and the viscoelasticity and the toughness are weak. And the acid and enzyme produced by the microorganism in the fermentation process can change the properties of the rice starch, thereby promoting the formation of the gel structure of the rice flour. The fermentation can improve the texture of the rice flour, so that the rice flour has the properties of flexibility, chewiness, smooth mouthfeel, difficult soup pasting and the like, and the rice flour can be endowed with unique sour flavor. The fermented rice products represented by Guilin rice flour, Changde rice flour, Jiangxi rice flour and the like endow the rice flour with the characteristics of tenderness and smoothness due to the unique fermentation process. During the fermentation process, various probiotics beneficial to the intestinal tract of a human body and unique fermentation flavor can be generated, and the method is popular with consumers.
At present, natural fermentation is mostly adopted in the process of fermenting rice products, the fermentation time is long, such as that of soil rolling powder in the Jiangxi, the fermentation time is 2-3 weeks, the fermentation time of Guilin rice flour needs about 6 days in summer and about 2 weeks in winter, the process is greatly influenced by the environment, such as temperature, humidity, microorganisms and the like, the fermentation result is very unstable, the fermentation products in different batches have great difference, and large-scale stable production is difficult. In addition, due to the acid odor generated in the long-term fermentation process and the humid environment, most of rice flour fermentation fields have poor sanitary conditions and bad odor, and the whole rice flour and the surrounding environment are influenced; meanwhile, the tedious manufacturing period is complicated, and the working intensity of the production work is greatly increased.
CN103859289A discloses a processing method of lactobacillus fermentation vermicelli, which is characterized in that composite lactobacillus for fermentation is screened, cultured and propagated, and 2-3 times of the volume of the composite lactobacillus containing 10 lactobacillus6~109Adding cfu/ml bacterial suspension into a rice raw material, culturing at a constant temperature of 35-45 ℃ for 10-20 hours, washing with a large amount of water until no adhesive is on the surface of rice grains, and then grinding and cooking to obtain rice flour. According to the method, fermentation time can be shortened, and rice flour has fermentation flavor. However, the above-mentioned manufacturing method for preparing fermented rice flour has two problems to be solved; first, the current research shows that the dominant flora in the fermentation process of the lactobacillus non-rice flour can not obtain the flavor of the traditional rice flour fermentation by using the lactobacillus alone. Secondly, the fermented rice grains need to be washed by a large amount of water, so that the problems of water resource consumption and difficult wastewater treatment are caused, the loss of beneficial metabolites generated by microbial fermentation is easily caused in the washing process, and the nutritional value of the rice flour is reduced.
Based on the above, fresh and wet rice noodles which have short fermentation time, can maintain better taste of rice noodles, endow rice noodles with more flavor and nutrient substances and prolong the shelf life of rice noodles are urgently needed in the current industry.
Disclosure of Invention
In view of the defects, the invention provides the fresh wet rice flour which can effectively shorten the fermentation time, maintain the better taste of the rice flour, endow the rice flour with more flavor and nutrient substances and have longer shelf life. The invention is realized by adopting the following technical means:
fresh wet rice flour comprising:
rice flour;
citrus fiber; and
water;
the rice flour is prepared from long-shaped rice by grinding and fermenting.
Further, the fermentation comprises mixing and fermenting the lactobacillus plantarum seed solution and the candida seed solution in proportion.
Further, the lactobacillus plantarum seed liquid accounts for 3% -5% of the mass of the milled long-shaped rice; the candida seed liquid accounts for 1% -2% of the mass of the milled long-shaped rice.
Furthermore, the addition amount of the citrus fibers accounts for 0.4-1.4% of the mass of the rice flour.
The invention also discloses a preparation method of any fresh wet rice flour, which comprises the following steps:
soaking long-shaped rice;
grinding into thick liquid;
fermenting;
adding citrus fiber;
steam extrusion forming;
aging;
re-steaming;
washing with water and cutting into sections;
sterilizing to obtain rice flour.
Further, the fermentation conditions are as follows: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating the bacterial liquid into the long-shaped rice slurry; adjusting the temperature to 32-37 ℃ and fermenting for 35-42 min.
Further, the steam temperature is 82-95 ℃, and the time is 4 min; the rotating speed of the screw for extruding is 40-45 r/min.
Further, the temperature of the aging treatment is 52-58 ℃, and the time is 7.5 hours; the water washing is drinking water at the temperature of 12-16 ℃, and the water washing lasts for 15-30 s.
Further, the sterilization is pasteurization, the pasteurization temperature is 92-95 ℃, and the time is 35 min.
The invention also discloses fresh wet rice noodles prepared by any one of the preparation methods.
The invention has the beneficial effects that:
(1) the fresh wet rice flour prepared by the unique fermentation method has less damage to the structural integrity of starch granules and better expansion stability of the rice flour starch granules, thereby increasing the hardness of the rice flour and improving the chewiness and the taste of the rice flour.
(2) In the existing rice flour fermentation process, a small amount of micromolecular and soluble starch is mainly used as a carbon source by microorganisms in a natural fermentation process, but the metabolism and utilization speed of the microorganisms to the starch is very slow, so that the microorganisms are very slow to proliferate in the early stage of fermentation, and amylase generated by the microorganisms in the metabolism process further decomposes the starch for further metabolism and utilization along with the prolonging of time. Therefore, the fermentation process for decomposing amylopectin, metabolizing protein, producing organic acid and other beneficial effects with lower viscosity and the like and the characteristics of whiteness, tenderness, softness, smoothness, refreshing and the like generated by the fermentation process needs a long time, and in the process, other mixed bacteria are considered to be possibly proliferated in a large amount, so the fermentation result is unstable. Although the fermentation process adopted by the invention can also quickly improve the content of organic acid in the rice flour, so that the advantageous microorganism grows dominantly and the growth of other mixed bacteria is inhibited, after the citrus fiber is added, the reaction speed is higher, and finally the fresh and wet rice flour which is tender, soft, smooth and tasty is obtained.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
Example 1
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into 80 meshes of fineness to prepare rice milk for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 3% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 1% of the mass of the milled long-shaped rice; adjusting the temperature to 32 ℃ and fermenting for 35 min;
(4) adding citrus fibers accounting for 0.4% of the mass of the rice flour into the fermented rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 82 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 40r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(6) aging: aging the molded rice flour at 52 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9 min;
(8) washing and cutting: washing with 12 deg.C drinking water for 15s, and cutting into powder with length of 200mm to obtain semi-finished product of rice flour;
(9) and (3) sterilization: sterilizing at 92 deg.C under the condition of pasteurization for 35min to obtain rice flour.
Example 2
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2.2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into slurry until the fineness reaches 85 meshes to prepare rice slurry for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 3.5% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 1.2% of the mass of the milled long-shaped rice; adjusting the temperature to 33 ℃ and fermenting for 36 min;
(4) adding citrus fiber into the fermented rice flour in an amount of 0.5% of the mass of the rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 84 deg.C for 4 min; the rotating speed of a screw for extruding is 41r/min, and a fan is arranged at the outlet of an extruder, so that extruded materials can be rapidly cooled, and the adhesion among rice noodles is prevented;
(6) aging: aging the molded rice flour at 53 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9.5 min;
(8) washing and cutting: washing with 13 deg.C drinking water for 20s, and cutting into pieces with length of 250mm to obtain semi-finished product;
(9) and (3) sterilization: pasteurizing at 92.5 deg.C for 35min to obtain rice flour.
Example 3
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2.4 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into slurry until the fineness reaches 90 meshes to prepare rice slurry for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 4% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 1.4% of the mass of the milled long-shaped rice; adjusting the temperature to 34 deg.C, fermenting for 37 min;
(4) adding citrus fibers accounting for 0.8% of the mass of the rice flour into the fermented rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 85 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 43r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(6) aging: aging the molded rice flour at 54 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 11 min;
(8) washing and cutting: washing with 13 deg.C drinking water for 25s, and cutting into powder with length of 300mm to obtain semi-finished product;
(9) and (3) sterilization: pasteurizing at 93.5 deg.C for 35min to obtain rice flour.
Example 4
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking semen oryzae in water for 2.6 hr;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into pulp until the fineness reaches 95 meshes to prepare rice pulp for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 4.5% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 1.6% of the mass of the milled long-shaped rice; adjusting the temperature to 35 ℃ and fermenting for 38 min;
(4) adding citrus fibers into the fermented rice flour in an amount which is 1.0 percent of the mass of the rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 90 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 43r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(6) aging: aging the molded rice flour at 56 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 10.5 min;
(8) washing and cutting: washing with 15 deg.C drinking water for 20s, and cutting into powder with length of 300mm to obtain semi-finished product of rice flour;
(9) and (3) sterilization: sterilizing at 94 deg.C for 35min to obtain rice flour.
Example 5
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking semen oryzae in water for 2.8 hr;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into slurry until the fineness reaches 90 meshes to prepare rice slurry for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 4.5% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 1.8% of the mass of the milled long-shaped rice; adjusting the temperature to 36 ℃ and fermenting for 40 min;
(4) adding citrus fibers accounting for 1.2% of the mass of the rice flour into the fermented rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 92 deg.C for 4 min; the rotating speed of a screw for extruding is 44r/min, and a fan is arranged at the outlet of the extruder, so that extruded materials can be rapidly cooled, and the adhesion among rice noodles is prevented;
(6) aging: aging the molded rice flour at 56 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 11 min;
(8) washing and cutting: washing with 15 deg.C drinking water for 25s, and cutting into powder with length of 300mm to obtain semi-finished product;
(9) and (3) sterilization: sterilizing at 94 deg.C for 35min to obtain rice flour.
Example 6
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 3 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice to the fineness of 00 meshes to prepare rice milk for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 5% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 2% of the mass of the milled long-shaped rice; adjusting the temperature to 37 ℃ and fermenting for 42 min;
(4) adding citrus fibers accounting for 1.4% of the mass of the rice flour into the fermented rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 95 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 45r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(6) aging: aging the molded rice flour at 58 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 12 min;
(8) washing and cutting: washing with 16 deg.C drinking water for 30s, and cutting into powder with length of 400mm to obtain semi-finished product of rice flour;
(9) and (3) sterilization: sterilizing at 95 deg.C for 35min to obtain rice flour.
Comparative example 1
Compared with example 1, the fermentation process only adopts lactobacillus plantarum
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into 80 meshes of fineness to prepare rice milk for later use;
(3) fermentation: respectively culturing lactobacillus plantarum in a liquid culture medium at a constant temperature of 37 ℃ for 48 hours; inoculating the bacterial liquid into the long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 3% of the mass of the milled long-shaped rice, and fermenting for 35min under the environment of adjusting the temperature to 32 ℃;
(4) adding citrus fibers accounting for 0.4% of the mass of the rice flour into the fermented rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 82 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 40r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(6) aging: aging the molded rice flour at 52 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9 min;
(8) washing and cutting: washing with 12 deg.C drinking water for 15s, and cutting into powder with length of 200mm to obtain semi-finished product of rice flour;
(9) and (3) sterilization: sterilizing at 92 deg.C under the condition of pasteurization for 35min to obtain rice flour.
Comparative example 2
Compared with example 1, fermentation was carried out using Candida yeast only
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into 80 meshes of fineness to prepare rice milk for later use;
(3) fermentation: culturing Candida with liquid culture medium at 37 deg.C for 48h, inoculating the strain liquid into semen oryzae slurry, regulating the temperature to 32 deg.C, and fermenting for 35 min;
(4) adding citrus fibers accounting for 0.4% of the mass of the rice flour into the fermented rice flour, and uniformly mixing;
(5) steam extrusion forming: steaming at 82 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 40r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(6) aging: aging the molded rice flour at 52 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(7) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9 min;
(8) washing and cutting: washing with 12 deg.C drinking water for 15s, and cutting into powder with length of 200mm to obtain semi-finished product of rice flour;
(9) and (3) sterilization: sterilizing at 92 deg.C under the condition of pasteurization for 35min to obtain rice flour.
Comparative example 3
In comparison with example 1, the use of citrus fiber was eliminated
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into 80 meshes of fineness to prepare rice milk for later use;
(3) fermentation: respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating bacterium liquid into the milled long-shaped rice pulp, wherein the lactobacillus plantarum seed liquid accounts for 3% of the mass of the milled long-shaped rice, and the candida albicans seed liquid accounts for 1% of the mass of the milled long-shaped rice; adjusting the temperature to 32 ℃ and fermenting for 35 min;
(4) steam extrusion forming: steaming at 82 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 40r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(5) aging: aging the molded rice flour at 52 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(6) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9 min;
(7) washing and cutting: washing with 12 deg.C drinking water for 15s, and cutting into powder with length of 200mm to obtain semi-finished product of rice flour;
(8) and (3) sterilization: sterilizing at 92 deg.C under the condition of pasteurization for 35min to obtain rice flour.
Comparative example 4
In comparison with example 1, the fermentation operation was omitted
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into 80 meshes of fineness to prepare rice milk for later use;
(3) adding citrus fibers accounting for 0.4 percent of the mass of the rice pulp into the rice pulp, and uniformly mixing;
(4) steam extrusion forming: steaming at 82 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 40r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(5) aging: aging the molded rice flour at 52 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(6) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9 min;
(7) washing and cutting: washing with 12 deg.C drinking water for 15s, and cutting into powder with length of 200mm to obtain semi-finished product of rice flour;
(8) and (3) sterilization: sterilizing at 92 deg.C under the condition of pasteurization for 35min to obtain rice flour.
Comparative example 5
In comparison with example 1, the fermentation operation was eliminated and the use of citrus fiber was carried out
A method for preparing fresh wet rice flour comprises:
(1) immersing long-shaped rice: soaking long-shaped rice in water for 2 h;
(2) grinding: filtering the soaked long-shaped rice, and then grinding the long-shaped rice into 80 meshes of fineness to prepare rice milk for later use;
(3) steam extrusion forming: steaming at 82 deg.C for 4 min; the rotating speed of a screw for extruding the rice noodles is 40r/min, and a fan is arranged at the outlet of the extruder, so that the extruded materials can be rapidly cooled, and the adhesion among the rice noodles is prevented;
(4) aging: aging the molded rice flour at 52 deg.C for 7.5h, and adjusting water content of the product until the surface of the product is obviously hardened and is easy to loosen;
(5) re-steaming: putting the aged rice flour into a steaming cabinet for re-steaming for 9 min;
(6) washing and cutting: washing with 12 deg.C drinking water for 15s, and cutting into powder with length of 200mm to obtain semi-finished product of rice flour;
(7) and (3) sterilization: sterilizing at 92 deg.C under the condition of pasteurization for 35min to obtain rice flour.
Test example 1
Comparing the texture of the fresh wet rice noodles prepared in example 1 and each pair of comparative examples 1-5, after soaking each group of fresh wet rice noodles in boiling water for 6min, selecting 3 rice noodles with the same length of 8cm, and measuring the mouth hardness, elasticity and tensile length, wherein the test scheme is as follows: rice flour TDT (Two Deformation Test, TDT) analysis; the test probe is as follows: p/100; the test parameters are: speed before surveying, speed in surveying, survey after the speed be 1 mm/s, trigger force 5 g, primary deformation volume: 75%, retention time: 10 s, second secondary deformation amount: 90 percent. Specific results are shown in table 1:
TABLE 1 comparison of texture of fresh and wet rice flour of each group
| Group of | Hardness per kg | Elasticity | Tensile Length/mm |
| Example 1 | 8.61±0.17 | 0.99±0.05 | 89.57±6.72 |
| Comparative example 1 | 7.52±0.16 | 0.87±0.03 | 82.55±3.47 |
| Comparative example 2 | 7.47±0.13 | 0.85±0.03 | 79.45±4.11 |
| Comparative example 3 | 7.01±0.23 | 0.74±0.02 | 69.23±5.07 |
| Comparative example 4 | 6.44±0.19 | 0.89±0.05 | 72.57±3.26 |
| Comparative example 5 | 6.12±0.20 | 0.73±0.03 | 52.75±4.96 |
As can be seen from the results of table 1, the fresh and wet rice flour prepared in example 1 exhibited excellent properties in hardness, elasticity and tensile length in each group. Comparative example 1 compared with example 1, in the fermentation process, only lactobacillus plantarum is used for fermentation; comparative example 2 compared to example 1, fermentation was carried out using only candida; comparative example 3 compared to example 1, the use of citrus fiber was eliminated; comparative example 4 compared to example 1, the fermentation operation was omitted; comparative example 5 compared to example 1, the fermentation operation and the use of citrus fiber were eliminated. Results comparative example 5 performed the worst on the hardness, elasticity and tensile length of the rice flour, while comparative example 3 also performed better than comparative example 5 in hardness, elasticity and tensile length than the other comparative examples after eliminating the use of citrus fiber. As can be seen, the rice flour of example 1 had a chewy mouthfeel and was chewy and chewy. The significant improvements in hardness, elasticity and tensile length indicate that fermentation improves the texture properties of the rice flour, and the analysis reason may be that the starch composition of the fermented rice flour is changed, especially amylose and short chain amylopectin are mainly consumed in the fermentation, so that the ratio of long chain/short chain is increased, the gel network of the rice flour is more compact, the gel strength is enhanced, and the hardness, elasticity and tensile length are increased.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. Fresh wet rice flour comprising:
rice flour;
citrus fiber; and
water;
the rice flour is prepared from long-shaped rice by grinding and fermenting.
2. Fresh wet rice flour as claimed in claim 1, wherein:
the fermentation comprises mixing and fermenting lactobacillus plantarum seed liquid and candida seed liquid in proportion.
3. Fresh wet rice flour as claimed in claim 2, wherein:
the lactobacillus plantarum seed liquid accounts for 3-5% of the mass of the milled long-shaped rice;
the candida seed liquid accounts for 1% -2% of the mass of the milled long-shaped rice.
4. Fresh wet rice flour as claimed in claim 1, wherein:
the addition amount of the citrus fibers accounts for 0.4-1.4% of the mass of the rice flour.
5. A method of preparing fresh wet rice flour as claimed in any one of claims 1 to 4 comprising:
soaking long-shaped rice;
grinding into thick liquid;
fermenting;
adding citrus fiber;
steam extrusion forming;
aging;
re-steaming;
washing with water and cutting into sections;
sterilizing to obtain rice flour.
6. The production method according to claim 5, wherein:
the fermentation conditions are as follows:
respectively culturing lactobacillus plantarum and candida at constant temperature of 37 ℃ for 48 hours by using liquid culture media; respectively inoculating the bacterial liquid into the long-shaped rice slurry; adjusting the temperature to 32-37 ℃ and fermenting for 35-42 min.
7. The production method according to claim 5, wherein:
the steam temperature is 82-95 ℃, and the time is 4 min;
the rotating speed of the screw for extruding is 40-45 r/min.
8. The production method according to claim 5, wherein:
the temperature of the aging treatment is 52-58 ℃, and the time is 7.5 h;
the water washing is drinking water at the temperature of 12-16 ℃, and the water washing lasts for 15-30 s.
9. The production method according to claim 5, wherein:
the pasteurization is pasteurization, the pasteurization temperature is 92-95 ℃, and the time is 35 min.
10. Fresh and wet rice flour prepared by the preparation method according to any one of claims 5 to 9.
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| CN114027437A (en) * | 2021-11-19 | 2022-02-11 | 江南大学 | Tough fresh and wet rice noodles and preparation method thereof |
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