CN113841833A - Processing method of fermented dry raw rice noodles - Google Patents
Processing method of fermented dry raw rice noodles Download PDFInfo
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- CN113841833A CN113841833A CN202010596680.3A CN202010596680A CN113841833A CN 113841833 A CN113841833 A CN 113841833A CN 202010596680 A CN202010596680 A CN 202010596680A CN 113841833 A CN113841833 A CN 113841833A
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- rice flour
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Abstract
The invention discloses a processing method of fermented dry raw rice flour, which takes raw rice flour as a raw material, adds fermentation bacteria powder, and obtains fermented raw rice flour dough through fermentation, and the fermented raw rice flour dough is ground and packaged to obtain the fermented dry raw rice flour. The product of the invention is stored for a long time in a dry state, the dry fermented rice flour stores probiotics fermented by raw rice and metabolites thereof, can be processed into different forms of foods after being blended and formed by adding water, can also be fried into cooked rice flour, and can be made into fermented rice paste after being blended by adding water, thereby meeting the requirements of different levels of people.
Description
Technical Field
The invention relates to food processing, in particular to rice product processing, and more particularly to fermented raw rice product processing.
Background
The raw rice fermented food is different varieties of food prepared by soaking rice at a certain temperature (usually in tap water) for fermentation for a period of time and then processing according to the product requirements. Common fermented products of raw rice, such as rice steamed sponge cakes, crispy dumplings, rice flour, rice cakes, sesame balls, rice milk, glutinous rice cakes and the like, are all products prepared by cooking fermented raw rice, and a product is not common and is prepared by directly drying and storing fermented raw rice and cooking the fermented raw rice when the fermented raw rice needs to be cooked, so that the long-time storage of the product is facilitated, a large amount of live bacteria exist in the fermented product, and the live bacteria and metabolites thereof provide very rich physiological functional substances for the product.
The raw rice fermented product is prepared by selecting high-quality rice flour and glutinous rice flour, mixing with unique Chinese herbal medicines in the country for fermentation and drying to obtain the product [1-2], has the effects of tonifying spleen and stomach, and removing food retention and digestion, meets the requirements of people on pursuing healthy nutritional diet at present, and has great market potential. Glutinous rice contains about 9% of protein, 1% of fat, 75% of carbohydrate, and trace amounts of calcium, phosphorus, iron, VB 1, VB 2, nicotinic acid, etc., and starch is mostly amylopectin, which is soft and sticky and is not easily aged at low temperature [3 ]. The phytic acid in the fermented glutinous rice flour can be decomposed, so that the absorption and utilization of calcium, phosphorus and iron by a human body are improved [4], the yeast is rich in various vitamins, mineral substances and enzymes, has the effects of resisting aging and tumors, preventing arteriosclerosis, improving the immunity of the human body and a certain detoxification [5], and meanwhile, the product is delicious in taste and rich in fragrance due to various amino acids and polypeptides, and has a better flavor for food [6], and the product has a wide market prospect [7-8 ].
The fermentation bacteria selected from the fermented product of raw rice can be liqueur, yellow wine, medicated liquor, yeast, distiller's yeast, etc. The research on microorganisms in the yellow wine medicine and the action thereof by Maoqingzhong and the like [9] shows that the microorganisms in the wine medicine take Neurospora pseudochinensis as the most bacteria, and the white powder on the surface of the wine medicine is more bacteria which are main generation bacteria of the sweet wine fragrance; the second is bacteria including lactococcus lactis, lactobacillus, acetic acid bacteria, butyric acid bacteria, bacillus subtilis, etc., and the last is mold including rhizopus, Absidia, mucor, Aspergillus, Penicillium wine, Candida, etc. Zhouyangli et al [10] performed preliminary separation and analysis of the microbial composition, colony morphology and major enzyme activity of Hengyang wine drug by a plate dilution separation method. The results show that the main microorganisms in the natural starter-making mature Hengyang wine medicine are microzyme, mould and bacteria, the quantity of actinomycetes is small, and the amylase and protease activity of rhizopus in the mould is vigorous.
The medicated cakes are typical fermented raw rice products, the fermented products are dried and then stored, the fermented products can be stored for a long time due to low moisture content, the medicated cakes can be cooked after being soaked and rehydrated in the eating process, certain skills are needed in the rehydration and cooking processes, the medicated cakes are generally eaten in Hunan vegetable shop or Hengyang old and rural areas, and the traditional food popularization is not facilitated.
The references are as follows:
[1] bin Dong Mei, Wenyongfang, Yicheng, and the like, the influence of the drying technology on the quality of medicated cakes is researched [ J ] proceedings of the Yang-equilibrium academy of teachers and universities, 2018,39(06):116-122.
[2] The influence of the drying technology on the quality of medicated cakes is researched [ J ] proceedings of the Yang-balancing college of teachers and professors, 2018,40(03):88-93.
[3] Optimization of glutinous rice flour enzymolysis process and application in low-fat ice cream [ J ] food industry science and technology, 2012,33(2):214-
[4] Zhou obviously green, rice processing technique and equipment [ M ]. Beijing, China light industry Press 2011:100-
[5] Preparation of sweet osmanthus glutinous rice wine [ J ]. Guangdong agricultural science, 2011,38(4):94-95
[6] Processing and utilization of glutinous rice, Tangru, Li Shang Yi Anhui scientific and technological Press, 1987
[7] Analysis of development prospects of Changyantong glutinous rice quick-frozen food [ D ]. Wuhan Industrial college, 2011
[8] Development of composite glutinous rice milk jelly [ J ] food research and development, 2012,33(1):98-102
[9] Maoqing bell, Liu Bao, yellow wine medicine microorganism and the function in brewing [ J ] food industry science and technology, 2004,25(5): 138-.
[10] Zhouyangli, Yubingyang wine medicine [ J ] wine brewing technology, 2007, (2): 46-47.
Disclosure of Invention
Aiming at the defects or shortcomings of the prior art, the finished product raw rice fermented dough is crushed to a certain granularity to obtain dry raw fermented rice flour, the dry raw rice flour can be packaged in a dry state and then stored for a long time, probiotics and metabolites thereof remained in the fermentation process of the raw rice fermented dough are also stored, the crushed fermented raw rice flour can be conveniently used at home like common flour, rice flour and the like, the nutritional ingredients are better than those of unfermented common rice flour, and the edible fermented raw rice flour is favorable for eating and popularization.
The technical scheme provided by the invention is as follows: a processing method of fermented dry raw rice flour is characterized in that raw rice flour is used as a raw material, fermentation bacteria powder is added to the raw rice flour, fermentation is carried out to obtain fermented raw rice flour dough, and the fermented raw rice flour dough is ground into powder and packaged to obtain the fermented dry raw rice flour, and the processing method specifically comprises the following steps:
(1) rice flour treatment: mixing glutinous rice, polished round-grained rice or glutinous rice and polished round-grained rice according to a certain proportion, soaking for 25-35 minutes, taking out, airing for 25-35 minutes, and then crushing into rice flour;
(2) mixing and forming: adding appropriate amount of water or Chinese medicinal liquid; mixing with zymophyte powder, kneading to obtain raw rice flour dough; or kneading into shaped raw rice flour dough without adding zymophyte powder, and uniformly wrapping a layer of zymophyte powder on the outside;
(3) fermentation: fermenting the raw rice flour dough under controlled temperature and humidity or naturally fermenting to obtain fermented raw rice flour dough;
(4) drying: drying the fermented raw rice flour dough to obtain dry fermented raw rice flour dough;
(5) crushing: crushing the dry fermented raw rice flour dough into rice flour by a crusher to obtain dry fermented rice flour;
(6) packaging: packaging the fermented dry raw rice flour under vacuum or nitrogen-filled condition.
Preferably, in the step (1), the glutinous rice and the polished round-grained rice are mixed according to a weight ratio of 2: 1 and mixing.
In the processing method, in the step (2), the zymocyte powder can be medicated liquor powder, distiller's yeast powder or yeast powder.
The processing method comprises the steps of crushing the medicinal herbs, mixing the crushed medicinal herbs with rice flour in a weight ratio of 1:1 to obtain uniform medicinal herb powder, and kneading the medicinal herb powder into a formed raw rice flour dough to uniformly wrap the mixed medicinal herb powder.
The processing method is characterized in that: in the step (3), the raw rice flour dough is put into a big bamboo tray prepared in advance and paved with a layer of straws, a layer of straws is paved on the raw rice flour dough, and the raw rice flour dough is fermented for 1 to 2 days at the temperature of between 23 and 30 ℃.
The processing method comprises the step (4), the fermented raw rice flour dough is placed in situ or in a shade place to be dried for 12-24 hours until white mold on the surface is completely disappeared, and then the rice flour dough is dried at 40-50 ℃ and the relative humidity of 70%.
The processing method comprises the step (5) of crushing the dry fermented raw rice flour dough into rice flour by a crusher, and sieving the rice flour with a 100-mesh sieve to obtain the fermented dry raw rice flour.
Meanwhile, the invention provides the fermented dry raw rice flour obtained by the processing method.
Meanwhile, the invention also provides an edible method of the fermented dry raw rice flour, which is characterized in that the fermented dry raw rice flour is added with water, blended and molded, and then processed into different forms of foods in different processing modes such as frying, steaming, boiling and the like, and is matched with seasonings for eating; or parching the fermented dry raw rice flour to obtain dry cooked fermented rice flour, adding boiling water, concocting to obtain rice paste, and adding flavoring agent to obtain health food.
The invention relates to a processing technology of fermented dry raw rice flour, which takes raw rice flour as a raw material, adds zymophyte powder to ferment to obtain fermented raw rice flour dough, and the fermented raw rice flour dough is ground and packaged to obtain the fermented dry raw rice flour.
The raw rice flour used in the invention can be glutinous rice flour, japonica rice flour or the mixture of glutinous rice flour and japonica rice flour according to a certain proportion. The fermented dough is prepared by adding water (or Chinese medicinal liquid) into raw rice flour, mixing with fermenting bacteria powder, kneading to obtain raw rice dough (or uniformly coating a layer of fermenting bacteria powder on the outside of the molded raw rice dough without fermenting bacteria powder), and fermenting with controlled temperature and humidity or natural fermentation to obtain fermented raw rice dough. The fermented raw rice flour dough can be dried by various drying methods such as drying, sun-drying and the like to obtain the dried fermented raw rice flour dough.
And grinding the dry fermented raw rice flour dough into rice flour again by a flour mill to obtain the dry fermented rice flour. And (3) metering and subpackaging the dry fermented rice flour, and then packaging under the vacuum or nitrogen-filled condition.
Adding water into the dry fermented rice flour, mixing, shaping, processing into food in different forms by different processing modes such as decocting, steaming, boiling, etc., and adding seasonings for eating. The dry fermented rice flour is fried to be dry fermented rice flour, and can be made into rice paste after being mixed with boiling water, and can be made into health food suitable for the old and the young after being added with seasonings.
The invention has the following advantages:
in order to ensure that the raw rice flour is uniformly and quickly fermented in a fermentation process and usually can be fermented in a lump or a lump, fermented products are stored in a dry mode, insects are easy to grow due to high nutritional ingredients, and meanwhile, the dried products can be cooked after being soaked and rehydrated when being eaten, certain experience is needed, and the products are difficult to popularize. The invention obtains dry fermented rice flour by crushing finished fermented rice flour dough to a certain granularity, can be packaged in a dry state and then stored for a long time, on one hand, the dried fermented rice flour can be better preserved and transported by vacuum or gas-filled packaging, more importantly, the crushed fermented rice flour can be convenient to use at home like common flour, rice flour and the like, is more convenient in the eating process, can be processed into different forms of foods after being mixed and formed by adding water, can be fried into cooked rice flour, can be made into fermented rice paste by adding water, meets the requirements of different levels of people, simultaneously also preserves probiotics and metabolites thereof remained in the fermented rice flour dough fermentation process, has better nutritional ingredients than unfermented common rice flour, and is beneficial to eating and popularization of the fermented rice flour.
Detailed Description
The invention is further illustrated by the following specific embodiments, which are not to be construed as limiting the invention.
Example 1: preparation of fermented dry raw rice flour
1, rice flour treatment: preparing appropriate amount of semen oryzae Sativae and Oryza Glutinosa (Oryza Glutinosa: semen oryzae Sativae: 2: 1), soaking in water for 30min, taking out, air drying for 30min, mixing semen oryzae Sativae and Oryza Glutinosa, and pulverizing into powder.
2, mixing materials: adding appropriate amount of cooling water into semen oryzae Sativae and Oryza Glutinosa powder, and concocting into flour dough with appropriate hardness.
3, forming: after the powder dough is evenly divided into small dough, the small dough with smooth surface is formed by rubbing with hands.
4, coating powder: the medicine-medicated powder is mixed with raw rice flour (pulverized rice flour) uniformly according to the ratio of 1:1 after the medicine-medicated powder is pulverized, and the kneaded medicine-medicated cake blank is uniformly wrapped with a layer of the adjusted medicine-medicated powder. In this embodiment, the medicated herbs are commercially available, and the medicated herbs can be replaced by commercially available distiller's yeast powder or yeast powder. In this embodiment, the medicated herbs may be prepared by the following method: taking 1.2 parts (1-1.5 parts) of dry herba Polygoni Hydropiperis, adding 45 parts (40-50 parts) of water, decocting with firewood for 40min (30 min-50 min), cooling in summer to room temperature, and heating to warm water in winter. Taking 90 parts (80-100 parts) of sticky rice powder and 45 parts (40-50 parts) of polygonum hydropiper water, mixing and stirring the polygonum hydropiper water and the sticky rice powder for 8min (5-10 min), twisting into small round balls with the diameter of 1cm and smooth surfaces by hands, spreading the small round balls on clean and tidy dry straws, covering a layer of straws on the upper layer, performing heat preservation fermentation, performing nest turning for 2 times (2-3 times), and drying to obtain the polygonum hydropiper rice.
5, disc swinging: the medicated cakes wrapped with the medicinal powder are put into a big bamboo tray prepared in advance and paved with a layer of straws.
6, fermentation: laying a layer of straw on the medicated cake, fermenting at 23-30 deg.C for 1-2 days to grow 1cm of mould, and judging by fermentation: picking up a fermented medicated cake, placing the medicated cake in water, floating for 1min, taking out after 5 mm, and taking out without scattering by hand, which indicates that the fermentation is good.
7, drying: the fermented medicated cakes can not be directly solarized, and the medicated cakes are firstly put in situ or in the shade for airing for 12-24 hours until the surface white mould disappears completely, and then dried at 40-50 ℃ and the relative humidity of 70%.
8, crushing: crushing the formed medicated cakes by a crusher, and sieving by a 100-mesh sieve to obtain the fermented dry raw rice flour.
9, packaging: and filling nitrogen into the fermented dry raw rice flour and packaging.
Example 2: eating of fermented raw dry rice flour
1. Weighing: adding 20-30% of water based on the weight of the fermented raw dry rice flour, for example, weighing 0.5kg of fermented raw dry rice flour, and weighing 100-150ml (120 ml in this embodiment) of clear water.
2. Material blending: pouring clear water into the fermented raw dry rice flour, stirring uniformly, and kneading until the surface is smooth.
3. Molding: and (3) arranging the kneaded fermented rice flour dough into shapes of a sheet, an oval, a flat circle and the like according to needs.
4. Cooking: and (3) cooking the formed fermented rice flour dough in a steaming, frying, boiling and other modes.
5. Eating: it may be eaten with seasonings such as paste and sugar.
Example 3: processing of fermented rice flour paste
1. Frying: and (3) putting the fermented raw dry rice flour into a frying pan, and slowly frying with slow fire until the rice flour is well cooked and has the fragrance of fried rice.
2. Pasting: adding 25g of fried and dried fermented rice flour into the cup, adding seasonings such as white sugar or honey, wherein the concentration can be adjusted according to the preference, adding 200ml of boiled water, and mixing while mixing to obtain a paste which can be directly eaten.
Claims (10)
1. A processing method of fermented dry raw rice flour is characterized by comprising the following steps: the method comprises the following steps of taking raw rice flour as a raw material, adding zymophyte powder, fermenting to obtain fermented raw rice flour dough, grinding the fermented raw rice flour dough into powder, and packaging to obtain fermented dry raw rice flour, wherein the method comprises the following steps:
(1) rice flour treatment: mixing glutinous rice, polished round-grained rice or glutinous rice and polished round-grained rice according to a certain proportion, soaking for 25-35 minutes, taking out, airing for 25-35 minutes, and then crushing into rice flour;
(2) mixing and forming: adding appropriate amount of water or Chinese medicinal liquid; mixing with zymophyte powder, kneading to obtain raw rice flour dough; or kneading into shaped raw rice flour dough without adding zymophyte powder, and uniformly wrapping a layer of zymophyte powder on the outside;
(3) fermentation: fermenting the raw rice flour dough under controlled temperature and humidity or naturally fermenting to obtain fermented raw rice flour dough;
(4) drying: drying the fermented raw rice flour dough to obtain dry fermented raw rice flour dough;
(5) crushing: crushing the dry fermented raw rice flour dough into rice flour by a crusher to obtain dry fermented rice flour;
(6) packaging: packaging the fermented dry raw rice flour under vacuum or nitrogen-filled condition.
2. The processing method according to claim 1, characterized in that: in the step (1), glutinous rice and polished round-grained rice are mixed according to the weight ratio of 2: 1 and mixing.
3. The processing method according to claim 1, characterized in that: in the step (2), the zymophyte powder can be medicated powder, distiller's yeast powder or yeast powder.
4. The processing method according to claim 3, characterized in that: the fermentation powder is medicated powder, the medicated powder is mixed with rice flour at a weight ratio of 1:1, and the kneaded raw rice flour is uniformly coated with a layer of medicated powder.
5. The processing method according to claim 1, characterized in that: in the step (3), the raw rice flour dough is put into a big bamboo tray prepared in advance and paved with a layer of straws, a layer of straws is paved on the raw rice flour dough, and the raw rice flour dough is fermented for 1 to 2 days at the temperature of between 23 and 30 ℃.
6. The processing method according to claim 1, characterized in that: in the step (4), the fermented raw rice flour dough is put in situ or in a shade place to be dried for 12-24h until the surface white mold is completely disappeared, and then is dried at 40-50 ℃ and the relative humidity of 70%.
7. The processing method according to claim 1, characterized in that: in the step (5), the dry fermented raw rice flour dough is crushed into rice flour by a crusher and is sieved by a 100-mesh sieve, so that the fermented dry raw rice flour is obtained.
8. Fermented dry raw rice flour obtainable by a process according to any one of claims 1 to 7.
9. A method of consumption of the fermented dry raw rice flour of claim 8, characterized in that: adding water into the fermented dry raw rice flour, blending, forming, processing into different forms of food by different processing modes such as decocting, steaming, boiling and the like, and adding seasonings for eating.
10. A method of consumption of the fermented dry raw rice flour of claim 8, characterized in that: the fermented dry raw rice flour is fried to be cooked to be dry cooked fermented rice flour, the rice flour can be made into rice paste after being mixed with boiling water, and the rice paste is made into health-care food after being added with seasonings.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322505A (en) * | 2007-06-17 | 2008-12-17 | 唐道衡 | Cake |
| CN106136054A (en) * | 2016-06-30 | 2016-11-23 | 衡阳师范学院 | A kind of manufacture method of distiller's grains of beer fermentation cake |
| CN110115342A (en) * | 2019-04-17 | 2019-08-13 | 刘谋彩 | A kind of Chinese herbal medicine Divine Comedy cake preparation method |
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2020
- 2020-06-28 CN CN202010596680.3A patent/CN113841833A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322505A (en) * | 2007-06-17 | 2008-12-17 | 唐道衡 | Cake |
| CN106136054A (en) * | 2016-06-30 | 2016-11-23 | 衡阳师范学院 | A kind of manufacture method of distiller's grains of beer fermentation cake |
| CN110115342A (en) * | 2019-04-17 | 2019-08-13 | 刘谋彩 | A kind of Chinese herbal medicine Divine Comedy cake preparation method |
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