CN114145416A - Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method - Google Patents
Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method Download PDFInfo
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- 241000209094 Oryza Species 0.000 title claims abstract description 154
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 154
- 235000009566 rice Nutrition 0.000 title claims abstract description 154
- 235000013312 flour Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000012545 processing Methods 0.000 title claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 238000000227 grinding Methods 0.000 claims abstract description 51
- 239000012065 filter cake Substances 0.000 claims abstract description 31
- 238000002791 soaking Methods 0.000 claims abstract description 29
- 238000003756 stirring Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000007873 sieving Methods 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims description 16
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- 238000001914 filtration Methods 0.000 abstract 1
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- 235000019698 starch Nutrition 0.000 description 12
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- 238000005259 measurement Methods 0.000 description 9
- 239000012535 impurity Substances 0.000 description 5
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- 235000013305 food Nutrition 0.000 description 3
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- 238000012360 testing method Methods 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 229940035034 maltodextrin Drugs 0.000 description 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
- B02C9/04—Systems or sequences of operations; Plant
-
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for processing glutinous rice flour by utilizing crushed glutinous rice through an ultrasonic wet method, which is characterized by comprising the following steps of: (1) cleaning, removing the quality and cleaning the broken glutinous rice raw material, putting the broken glutinous rice raw material into a container with a stirring device, and adding water to soak the surface of the broken glutinous rice; placing an ultrasonic vibration rod under the liquid surface for ultrasonic treatment, controlling the rotating speed to be 50-60 r/min and the power to be 100-; (2) grinding the standing crushed glutinous rice by a grinding wheel mill, grinding by a colloid mill again, and screening the powder slurry by a 100-mesh screen; (3) filtering the sieved pulp to obtain a filter cake with the water content of 35-40%, and grinding the oversize material into pulp again; (4) and (3) cooling the filter cake by a screw conveyer or a pneumatic conveying mode, then drying, controlling the water content to be 11-13%, sieving by a sieve of 80-120 meshes, and metering and packaging the sieved powder. The invention has the advantages that: the soaking temperature is less than 30 ℃, and the soaking time is shortened to 80-105 min; the glutinous rice flour has good quality.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for processing glutinous rice flour by utilizing crushed glutinous rice through an ultrasonic wet method.
Background
The reasons for the production of broken glutinous rice are manifold. The quality characteristics of glutinous rice itself, the treatment before rice processing, the processing performance of processing equipment, the operation management level of processing personnel, and various collision and friction during transportation produce crushed glutinous rice, wherein the characteristics of rice itself and the treatment before processing are inevitable objective reasons.
Glutinous rice is a sticky variety of rice, and the unhulled rice is called glutinous rice. The glutinous rice has high nutritive value, and is the main raw material for making sweet dumplings and rice cakes. At present, the glutinous rice flour is mostly prepared by a water milling (wet process) process, wherein the glutinous rice is washed by tap water and then soaked for a period of time. After soaking, immediately adding water and grinding the glutinous rice into pulp after soaking, sieving pulp after water grinding, grinding and re-grinding oversize products, dehydrating undersize thick pulp in a filter press, crushing dehydrated solid glutinous rice powder into small blocks, conveying the small blocks to a drying system, drying until the moisture content is 12% -13%, and then sieving and cooling to obtain undersize products, namely the finished product of the water-ground glutinous rice powder.
In the prior art, complete glutinous rice is mostly adopted to be processed into rice flour, various types of starch sugar such as glucose syrup, maltose syrup, maltodextrin and the like can be produced through biotechnology, and the starch sugar can be used as a filling agent, a thickening agent and a shaping agent in the food industry.
Patent publication No. CN 110140863A discloses a production method of water-milled glutinous rice flour, which takes glutinous rice as a raw material, and realizes the ultrafine grinding of the glutinous rice by cleaning, soaking (2-6 h) and grinding, the glutinous rice flour slurry is subjected to ultrasonic-assisted (starch) annealing treatment (so that starch particles are swelled at a temperature higher than the glass transition temperature and lower than the gelatinization temperature, the peak viscosity of the annealed glutinous rice flour is improved, the water absorption and retention capacity is improved, the prepared product has good freeze-thaw performance), the physical modification of the glutinous rice flour is realized, and the association of internal structure molecules of the starch is increased; finally, the glutinous rice flour with excellent quality is obtained by sieving, dewatering and drying. The glutinous rice powder is soaked in the ground glutinous rice powder for a long time, and if the method is directly adopted to process the broken glutinous rice, more starch and protein are dissolved out from the broken glutinous rice in the soaking process, and the content of damaged starch is increased during subsequent grinding, so that the viscosity of the glutinous rice powder is reduced during use, and the quality of the glutinous rice powder is poor.
Patent publication No. CN 111513251A discloses a preparation method of glutinous rice flour, which discloses that ultrasonic assisted soaking is adopted (soaking temperature is 25-45 ℃, soaking time is 40-60 min, ultrasonic power is 400-800W, ultrasonic frequency is 5-20 kHz), rapid permeation of moisture in rice grains in the process can be promoted by ultrasonic energy, and soaking time can be shortened to 20-50 min. However, in actual production, the direct treatment is carried out without stopping under the condition that the ultrasonic power is 400-800W, the water temperature of materials is increased in the treatment process, and the quality of products is reduced due to the denaturation of starch in the glutinous rice. If the crushed glutinous rice is treated by adopting the ultrasonic-assisted soaking mode (at the ultrasonic power of 400W for 20 min), the material temperature reaches 50-60 ℃; the materials in the cross section are partially gelatinized at 50-60 ℃, and the viscosity of the processed glutinous rice flour is reduced, so that the quality is reduced.
Disclosure of Invention
The invention aims to solve the defects of the existing wet processing glutinous rice flour technology and provide a method for processing glutinous rice flour by using crushed glutinous rice through an ultrasonic wet method; the invention adopts the ultrasound to treat the broken sticky rice in the soaking process, utilizes the tiny bubbles generated by the cavitation effect of the ultrasound and the increase of the jet flow and the tiny flushing flow generated by the vibration of the bubbles on the surface of the broken sticky rice to promote the water to enter the inside of the broken sticky rice, reduces the soaking time, reduces the dissolution of starch and protein in the broken sticky rice in the soaking process, adopts the low-power sectional treatment, can stably control the temperature of the ultrasound treatment below 30 ℃, prevents the starch on the section of the broken sticky rice from pasting, effectively improves the product quality, and improves the utilization value of the broken sticky rice, wherein the processed sticky rice powder is similar to the sticky rice powder processed by whole sticky rice.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for processing glutinous rice flour by using crushed glutinous rice through an ultrasonic wet method is characterized by comprising the following steps:
1. ultrasonic soaking: cleaning and removing the quality of the broken glutinous rice raw material, cleaning the broken glutinous rice raw material with water, putting the cleaned broken glutinous rice raw material into a container with a stirring device, and adding water to soak the surface of the broken glutinous rice; placing an ultrasonic vibrating rod below the liquid level, starting a stirring device and ultrasonic equipment, controlling the rotating speed to be 50-60 revolutions per minute and the power to be 100-120W, after 10-15 minutes of treatment, closing the ultrasonic equipment and the stirring device, standing for 30-40 minutes, starting the stirring device and the ultrasonic equipment again, controlling the rotating speed to be 50-60 revolutions per minute and the power to be 100-120W, after 10 minutes of treatment, closing the ultrasonic equipment and the stirring device, and standing for 30-40 minutes (the rice grains can be twisted and broken) for later use;
in the step, the ultrasonic oscillation power is controlled to be 100-120W, and the material temperature can be controlled to be below 30 ℃ by adopting an intermittent ultrasonic mode, so that the gelatinization of the starch on the section of the broken glutinous rice is prevented, and the quality of the product is effectively improved;
2. a step of grinding: carrying out primary grinding on the crushed glutinous rice after standing in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
3. a filter pressing step: carrying out filter pressing on the powder slurry sieved in the step 2 to obtain a filter cake with the water content of 35-40%, and returning oversize materials to the step 2 for grinding again;
4. and (3) drying: and (3) cooling the filter cake obtained in the step (3) to room temperature by an auger or pneumatic conveying mode, drying the filter cake, drying for 30-40min at 30-40 ℃ by using an air flow dryer, controlling the water content to be 11-13%, then sieving by using a sieve of 80-120 meshes, metering the sieved powder, and packaging into a finished product.
Further, the temperature of the material is controlled below 30 ℃ in the ultrasonic process in the step 1.
Further, the ultrasonic power in the step 1 is 110W-100.
Further, the ultrasonic treatment time in the step 1 is 10-12 minutes.
The invention adopts the ultrasound to treat the broken sticky rice in the soaking process, and utilizes the tiny bubbles generated by the cavitation effect of the ultrasound and the increase of the jet flow and the tiny flushing flow generated by the vibration of the bubbles on the surface of the broken sticky rice to promote the water to enter the inside of the broken sticky rice, thereby reducing the soaking time, reducing the dissolution of starch and protein in the broken sticky rice in the soaking process and effectively improving the product quality.
Compared with the prior art, the invention has the following advantages:
the crushed glutinous rice is treated by ultrasound, and the soaking time is effectively shortened (the soaking time is shortened to 80-105 min) under the condition that the soaking temperature is less than 30 ℃; glutinous rice flour with similar property to the whole-grain glutinous rice is processed, and the utilization rate of the glutinous broken rice is effectively improved.
Detailed Description
The following three examples relate to the specific operation steps of the glutinous rice flour comparison test, the viscosity measurement and the moisture measurement:
1. measurement of viscosity of glutinous rice flour
(1) Weighing 30g of glutinous rice flour according to specification or measurement requirements, adding into a stirring container, adding 270g of water to prepare a 10% glutinous rice flour solution, heating to boil under continuous stirring, and cooling to room temperature;
(2) putting the glutinous rice flour solution into a viscosity measuring cup, using a No. 63 rotor, rotating at a speed of 12r/s, and adjusting the height of a viscometer to enable the liquid level to reach the scale of a measuring shaft; the viscometer is started and stopped after 30s, and the viscosity data is directly displayed on a display screen.
2. Comparative test of glutinous rice flour
(1) Process for processing glutinous rice flour by whole glutinous rice wet method (according to the process flow of glutinous rice flour processing enterprises)
Soaking: cleaning glutinous rice raw materials, removing various impurities, cleaning with water, placing in a container, adding water, soaking for 4.5 hours (the rice grains are processed to be capable of being twisted into pieces), wherein the water is required to exceed the surface of the glutinous rice;
a pulping step: carrying out primary grinding on the crushed glutinous rice subjected to ultrasonic treatment in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
thirdly, a filter pressing step: filter-pressing the powder slurry obtained in the step (2) until the water content is about 40%, and back-grinding oversize materials;
and fourthly, drying: cooling the filter cake obtained in the step 3 to room temperature by a screw conveyer or a pneumatic conveying mode, then drying the filter cake, drying the filter cake for 35min at 35 ℃ by using an air flow dryer, keeping the water content of the dried filter cake at 12%, sieving the dried filter cake by using a 100-mesh sieve, and metering and packaging the sieved powder into a finished product; the viscosity is measured according to the method for measuring the viscosity of the glutinous rice flour, and is measured in parallel for three times, and the viscosity is 156 +/-5 mPas.
(2) Process for processing glutinous rice flour from crushed glutinous rice by wet method (according to the process flow of glutinous rice flour processing enterprises)
Soaking: cleaning broken glutinous rice raw materials, removing various impurities, cleaning with water, placing in a container, adding water, soaking for 4.5 hours (the rice grains are processed to be capable of being twisted into pieces), wherein the water is required to be higher than the surface of the broken glutinous rice;
a pulping step: carrying out primary grinding on the crushed glutinous rice subjected to ultrasonic treatment in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
thirdly, a filter pressing step: filter-pressing the powder slurry obtained in the step (2) until the water content is about 40%, and back-grinding oversize materials;
and fourthly, drying: cooling the filter cake obtained in the step 3 to room temperature by a screw conveyer or a pneumatic conveying mode, then drying the filter cake, drying the filter cake for 35min at 35 ℃ by using an air flow dryer, keeping the water content of the dried filter cake at 12%, sieving the dried filter cake by using a 100-mesh sieve, and metering and packaging the sieved powder into a finished product; the viscosity is measured according to the method for measuring the viscosity of the glutinous rice flour, and is measured in parallel for three times, and the viscosity is 121 +/-9 mPas.
3. Determination of moisture content of glutinous rice flour
The fourth Fraka Fischer method refers to the measurement of moisture in national food safety standards GB 5009.3-2010.
Example 1
A method for processing glutinous rice flour by using crushed glutinous rice through an ultrasonic wet method comprises the following steps:
1. ultrasonic soaking: cleaning 100kg of broken sticky rice raw material, removing various impurities, cleaning with water, placing the cleaned broken sticky rice raw material into a container with a stirring device, adding 150kg of water, wherein the water needs to exceed the surface of the broken sticky rice, measuring the water temperature to be 21 ℃, placing an ultrasonic vibration rod below the liquid level, starting the stirring device at a rotating speed of 50 revolutions per minute, starting an ultrasonic device again, setting the power at 100W, processing for 10 minutes, measuring the water temperature to be 24 ℃, closing the ultrasonic device and the stirring device, standing for 30 minutes, measuring the water temperature to be 22 ℃, starting the stirring device again at a rotating speed of 50 revolutions per minute, starting the ultrasonic device again, setting the power at 100W, processing for 10 minutes, standing for 30 minutes, measuring the water temperature to be 25 ℃, and processing rice grains until the rice grains can be twisted into pieces;
2. a step of grinding: carrying out primary grinding on the crushed glutinous rice subjected to ultrasonic treatment in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
3. a filter pressing step: pumping the slurry obtained in the step 2 into a box plate of a filter press, measuring the water content to be 40.2% after filter pressing, and returning oversize materials to the step 2 for grinding again;
4. and (3) drying: and (3) cooling the filter cake obtained in the step (3) to room temperature by an auger or pneumatic conveying mode, then drying the filter cake, drying the filter cake for 35min at 35 ℃ by using an air flow dryer, measuring the water content of the filter cake to be 12.2% after the filter cake is dried in the air flow dryer, sieving the filter cake by using a 80-mesh sieve, measuring the powder below the sieve, and packaging the filter cake into a finished product.
And (3) carrying out viscosity measurement on the undersize flour for three times in parallel, wherein the viscosity is 152 +/-3 mPa s, the viscosity of the whole glutinous rice wet-processed glutinous rice flour is 156 +/-5 mPa s basically, and the viscosity of the whole glutinous rice wet-processed glutinous rice flour is 121 +/-9 mPa s higher than that of the crushed glutinous rice wet-processed glutinous rice flour.
Example 2
A method for processing glutinous rice flour by using crushed glutinous rice through an ultrasonic wet method comprises the following steps:
1. ultrasonic soaking: cleaning 100kg of broken sticky rice raw material, removing various impurities, cleaning with water, placing the cleaned broken sticky rice raw material into a container with a stirring device, adding 150kg of water, wherein the water needs to exceed the surface of the broken sticky rice, measuring the water temperature to be 21 ℃, placing an ultrasonic vibration rod below the liquid level, starting the stirring device at a rotating speed of 60 revolutions per minute, starting an ultrasonic device again, setting the power at 120W, processing for 15 minutes, measuring the water temperature to be 27 ℃, closing the ultrasonic device and the stirring device, standing for 40 minutes, measuring the water temperature to be 23 ℃, starting the stirring device again at a rotating speed of 60 revolutions per minute, starting the ultrasonic device again, setting the power at 120W, measuring the water temperature to be 28 ℃, processing for 15 minutes, standing for 40 minutes, and processing rice grains until the rice grains can be twisted into pieces;
2. a step of grinding: carrying out primary grinding on the crushed glutinous rice subjected to ultrasonic treatment in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
3. a filter pressing step: pumping the slurry obtained in the step 2 into a box plate of a filter press, measuring the water content to be 39.4% after filter pressing, and returning oversize materials to the step 2 for grinding again;
4. and (3) drying: and (3) reducing the filter cake in the step (3) to room temperature by a screw conveyer or a pneumatic conveying mode, drying for 38min at 31 ℃ by using an air flow dryer, measuring the water content of the filter cake after the filter cake is dried in the air flow dryer to be about 12.5%, sieving by using a 100-mesh sieve, metering the sieved powder, and packaging to obtain the finished product.
Measuring the viscosity of the undersize flour for three times in parallel, wherein the measurement result shows that the viscosity is 155 +/-4 mPa s, the viscosity of the wet-processed glutinous rice flour of the whole glutinous rice is 156 +/-5 mPa s, and the viscosity of the wet-processed glutinous rice flour of the whole glutinous rice is 121 +/-9 mPa s higher than that of the wet-processed glutinous rice flour of the crushed glutinous rice
Example 3
A method for processing glutinous rice flour by using crushed glutinous rice through an ultrasonic wet method comprises the following steps:
1. ultrasonic soaking: cleaning 200kg of broken sticky rice raw material, removing various impurities, cleaning with water, placing the cleaned broken sticky rice raw material into a container with a stirring device, adding 300kg of water, wherein the water needs to exceed the surface of the broken sticky rice, placing an ultrasonic vibration rod below the liquid level, measuring the water temperature at 21 ℃, starting the stirring device at a rotating speed of 55 revolutions per minute, starting an ultrasonic device again, setting the power at 110W, processing for 12 minutes, measuring the water temperature at 26 ℃, closing the ultrasonic device and the stirring device, standing for 35 minutes, measuring the water temperature at 22 ℃, starting the stirring device again at a rotating speed of 55 revolutions per minute, starting the ultrasonic device again, setting the power at 100W, processing for 13 minutes, measuring the water temperature at 27 ℃, standing for 35 minutes, and processing rice grains until the rice grains can be twisted into pieces;
2. a step of grinding: carrying out primary grinding on the crushed glutinous rice subjected to ultrasonic treatment in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
3. a filter pressing step: pumping the slurry obtained in the step 2 into a box plate of a filter press, measuring the water content to be 40.4% after filter pressing, and returning oversize materials to the step 2 for grinding again;
4. and (3) drying: and (3) reducing the filter cake in the step (3) to room temperature by a screw conveyer or a pneumatic conveying mode, drying for 32min at 38 ℃ by using an air flow dryer, measuring the water content of the filter cake after the filter cake is dried in the air flow dryer to be 12.1%, sieving by using a 120-mesh sieve, and metering the sieved powder to be packaged into a finished product.
And (3) performing viscosity measurement on the undersize flour for three times in parallel, wherein the viscosity is 157 +/-7 mPa s according to the measurement result, and the viscosity of the whole glutinous rice wet-processed glutinous rice flour is 156 +/-5 mPa s and is 121 +/-9 mPa higher than that of the crushed glutinous rice wet-processed glutinous rice flour.
Claims (4)
1. A method for processing glutinous rice flour by using crushed glutinous rice through an ultrasonic wet method is characterized by comprising the following steps:
(1) an ultrasonic soaking step: cleaning and removing the quality of the broken glutinous rice raw material, cleaning the broken glutinous rice raw material with water, putting the cleaned broken glutinous rice raw material into a container with a stirring device, and adding water to soak the surface of the broken glutinous rice; placing an ultrasonic vibration rod below the liquid level, starting a stirring device and ultrasonic equipment, controlling the rotating speed to be 50-60 revolutions per minute and the power to be 100-minus 120W, after 10-15 minutes of treatment, closing the ultrasonic equipment and the stirring device, standing for 30-40 minutes, starting the stirring device and the ultrasonic equipment again, controlling the rotating speed to be 50-60 revolutions per minute and the power to be 100-minus 120W, after 10 minutes of treatment, closing the ultrasonic equipment and the stirring device, and standing for 30-40 minutes for later use;
(2) a step of grinding: carrying out primary grinding on the crushed glutinous rice after standing in the step 1 by adopting a grinding wheel mill, carrying out secondary grinding by adopting a colloid mill, and screening the ground pulp by a 100-mesh screen after grinding;
(3) a filter pressing step: carrying out filter pressing on the powder slurry sieved in the step 2 to obtain a filter cake with the water content of 35-40%, and returning oversize materials to the step 2 for grinding again;
(4) drying step: and (3) cooling the filter cake obtained in the step (3) to room temperature by an auger or pneumatic conveying mode, drying the filter cake, drying for 30-40min at 30-40 ℃ by using an air flow dryer, controlling the water content to be 11-13%, then sieving by using a sieve of 80-120 meshes, metering the sieved powder, and packaging into a finished product.
2. The method for processing glutinous rice flour using crushed glutinous rice according to claim 1, which comprises the steps of: and (2) controlling the temperature of the material to be below 30 ℃ in the ultrasonic process in the step (1).
3. The method for processing glutinous rice flour using crushed glutinous rice according to claim 1, which comprises the steps of: the ultrasonic power in the step (1) is 100-110W.
4. The method for processing glutinous rice flour using crushed glutinous rice according to claim 1, which comprises the steps of: the ultrasonic treatment time in the step (1) is 10-12 minutes.
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| CN202111496112.7A CN114145416A (en) | 2021-12-09 | 2021-12-09 | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method |
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| CN202111496112.7A CN114145416A (en) | 2021-12-09 | 2021-12-09 | Method for processing glutinous rice flour by utilizing crushed glutinous rice through ultrasonic wet method |
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| CN115633754A (en) * | 2022-09-23 | 2023-01-24 | 江苏宝宝宿迁国民生物科技有限公司 | Preparation method of centrifugally dehydrated glutinous rice flour |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106800607A (en) * | 2017-02-09 | 2017-06-06 | 江西省农业科学院农产品质量安全与标准研究所 | The quick extracting technology of starch of cracking rice |
| CN110140863A (en) * | 2019-05-30 | 2019-08-20 | 北京工商大学 | A kind of production method of water-milling glutinous rice flour |
| CN110358651A (en) * | 2019-07-26 | 2019-10-22 | 上海理工大学 | A method of shortening wine brewing rice and impregnates and the steamed rice time |
| CN111513251A (en) * | 2020-04-29 | 2020-08-11 | 江苏科技大学 | Preparation method of glutinous rice flour |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106800607A (en) * | 2017-02-09 | 2017-06-06 | 江西省农业科学院农产品质量安全与标准研究所 | The quick extracting technology of starch of cracking rice |
| CN110140863A (en) * | 2019-05-30 | 2019-08-20 | 北京工商大学 | A kind of production method of water-milling glutinous rice flour |
| CN110358651A (en) * | 2019-07-26 | 2019-10-22 | 上海理工大学 | A method of shortening wine brewing rice and impregnates and the steamed rice time |
| CN111513251A (en) * | 2020-04-29 | 2020-08-11 | 江苏科技大学 | Preparation method of glutinous rice flour |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633754A (en) * | 2022-09-23 | 2023-01-24 | 江苏宝宝宿迁国民生物科技有限公司 | Preparation method of centrifugally dehydrated glutinous rice flour |
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