CN114158712A - Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli - Google Patents
Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli Download PDFInfo
- Publication number
- CN114158712A CN114158712A CN202111299539.8A CN202111299539A CN114158712A CN 114158712 A CN114158712 A CN 114158712A CN 202111299539 A CN202111299539 A CN 202111299539A CN 114158712 A CN114158712 A CN 114158712A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- fresh
- rice
- chinese chestnut
- kernels
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 157
- 235000009566 rice Nutrition 0.000 title claims abstract description 157
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 135
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 135
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 135
- 239000000843 powder Substances 0.000 title claims abstract description 77
- 238000012545 processing Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 156
- 241001070941 Castanea Species 0.000 claims abstract description 91
- 235000014036 Castanea Nutrition 0.000 claims abstract description 91
- 235000013312 flour Nutrition 0.000 claims abstract description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 68
- 238000007873 sieving Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 37
- 238000005303 weighing Methods 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 11
- 230000032683 aging Effects 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 description 21
- 239000002245 particle Substances 0.000 description 16
- 230000008569 process Effects 0.000 description 15
- 235000012149 noodles Nutrition 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- 238000001816 cooling Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 6
- 238000009826 distribution Methods 0.000 description 5
- 241001391944 Commicarpus scandens Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000010009 beating Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of fresh chestnut powder suitable for processing chestnut rice vermicelli, which comprises the following steps: (1) measuring the water content of the fresh Chinese chestnut kernels and the rice flour to obtain the water content of the fresh Chinese chestnut kernels and the water content of the rice flour; (2) according to the set water content in the fresh Chinese chestnut powder and the dry matter content of the Chinese chestnut kernels, combining the water content of the rice powder and the water content of the Chinese chestnut kernels measured in the step (1), and calculating the addition amount of the Chinese chestnut kernels, the rice powder and the water; (3) then adding the weighed fresh Chinese chestnut kernels and rice flour into a grinder simultaneously for grinding and sieving to obtain fresh Chinese chestnut primary powder; (4) slowly and uniformly adding water into the fresh chestnut primary powder prepared in the step (3), and uniformly stirring to obtain the fresh chestnut powder. The invention solves the problems of low processing efficiency, high product cost and the like of processing the Chinese chestnut rice vermicelli by using Chinese chestnuts in the prior art, and simultaneously ensures that the Chinese chestnut rice vermicelli has low breaking rate and cooking loss rate.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of fresh chestnut powder suitable for processing chestnut rice vermicelli.
Background
Chinese chestnut resources are very abundant, planting area and yield are the first in the world, the yield of Chinese chestnuts reaches 200 ten thousand tons in 2020, and accounts for more than 80% of the yield of Chinese chestnuts in the world. The Chinese chestnut serving as the nut food not only contains rich vitamins, mineral elements, unsaturated fatty acid, flavonoid substances and the like, but also has a good health-care function. The Chinese chestnut also contains about 70 percent of starch, and is a good raw material for processing the rice vermicelli. However, Chinese chestnut is mainly sold by raw chestnut raw materials in China, more than 80% of processed products are mainly primary and crude processed products such as chestnut fried with sugar and the like, the processed products are few in rice vermicelli products, and the rice vermicelli has great potential in processing and utilization.
The rice vermicelli is a traditional food in south China, and is popular with consumers because of convenient eating and delicious taste. The rice vermicelli has a large market in China and south-east Asia, and also has a large market in China, America, Canada and other China habitation. The starch content of the Chinese chestnut is equivalent to that of rice, the development of the Chinese chestnut rice vermicelli by the Chinese chestnut is feasible, the problem of single nutrition of the traditional rice vermicelli is solved, the health care function of the Chinese chestnut rice vermicelli is improved, the color variety of the Chinese chestnut rice vermicelli is increased, more choices are provided for consumers, and the Chinese chestnut rice vermicelli has wide market prospect.
At present, because the moisture content of fresh chestnut kernels is too high (generally 45-55%), the method is not suitable for directly preparing rice vermicelli; therefore, the prior art method for preparing rice vermicelli by using fresh Chinese chestnut firstly crushes and dehydrates fresh Chinese chestnut kernels, then mixes the crushed and dehydrated fresh Chinese chestnut kernels with rice flour and other raw materials, and then processes the mixture into rice vermicelli. Therefore, the process of preparing the Chinese chestnut rice vermicelli needs to additionally increase a dehydration procedure and additionally purchase a dehydrator, and the method has low production efficiency, so that the product cost is high.
Moreover, because the moisture content of the fresh chestnut kernels is high, when the fresh chestnut kernels are continuously crushed by a common crusher for production, the chestnut powder is easy to agglomerate and conglobate to cause jamming, the crushing efficiency is seriously influenced, and the machine is easy to damage. Therefore, most manufacturers purchase beating machines for crushing the fresh chestnut kernels, but the beating machines also increase the product cost of the rice vermicelli, and although the problem of low crushing efficiency is solved, the processed rice vermicelli is easy to break and paste, and the product quality is not high.
Disclosure of Invention
The invention aims to provide a preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli, the processing of the rice vermicelli by using the fresh Chinese chestnut powder can solve the problems of low processing efficiency, higher product cost and the like of the processing of the Chinese chestnut rice vermicelli by using Chinese chestnuts in the prior art, and simultaneously, the lower breaking rate and the lower cooking loss rate of the Chinese chestnut rice vermicelli are ensured.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli comprises the following steps:
(1) taking fresh Chinese chestnut kernels and rice flour as raw materials, and respectively measuring the moisture content of the fresh Chinese chestnut kernels and the rice flour to obtain the moisture content of the fresh Chinese chestnut kernels and the moisture content of the rice flour;
(2) according to the set water content in the fresh Chinese chestnut powder and the dry matter content of the Chinese chestnut kernels, combining the water content of the rice powder and the water content of the Chinese chestnut kernels measured in the step (1), and calculating the addition amount of the Chinese chestnut kernels, the rice powder and the water;
(3) weighing the fresh Chinese chestnut kernels and the rice flour according to the addition amount calculated in the step (2) for later use; then adding the weighed fresh Chinese chestnut kernels and rice flour into a grinder simultaneously for grinding and sieving to obtain fresh Chinese chestnut primary powder;
(4) slowly and uniformly adding water into the fresh chestnut primary powder prepared in the step (3) according to the addition amount calculated in the step (2), and uniformly stirring to obtain the fresh chestnut powder suitable for processing the chestnut rice vermicelli.
Because the fresh Chinese chestnut has high water content, a beater is generally adopted to crush the Chinese chestnut rice vermicelli before the preparation of the Chinese chestnut rice vermicelli, and an additional dehydration procedure is needed, so that the production efficiency is reduced, and the cost is increased; therefore, the invention directly crushes the fresh chestnut kernels by the common crusher, thereby effectively improving the production efficiency.
However, the inventor researches and discovers that when a common grinder is used for continuously grinding, not only is the grinding efficiency influenced by the jamming of the chestnut powder, but also the fresh chestnut powder obtained when the common grinder is used for grinding fresh chestnuts has larger average particle size and poor particle size distribution uniformity, and the chestnut rice vermicelli processed by the chestnut rice vermicelli has poor taste, is easy to break and paste and has poor quality.
The invention can effectively solve the problems by simultaneously crushing the fresh Chinese chestnut kernels and the rice flour: when the rice flour and the fresh Chinese chestnut powder are mixed and crushed, the powdery rice flour can be quickly wrapped around the Chinese chestnut fragments to effectively disperse the Chinese chestnut fragments; on the other hand, the rice flour can absorb the moisture in the Chinese chestnut in the crushing process, reduce the moisture content of the Chinese chestnut and greatly reduce the possibility of the Chinese chestnut powder to be agglomerated, thereby being beneficial to continuously and smoothly crushing the fresh Chinese chestnut, and simultaneously ensuring that the obtained fresh Chinese chestnut powder has smaller average particle size and basically uniform particle size distribution. And when the fresh Chinese chestnut powder with small particle size and uniform particle size distribution is gelatinized, the starch is easy to be completely gelatinized, and the gelatinization degree is relatively consistent, so that the texture structure of a product formed by aging the gelatinized starch is relatively uniform and compact, the cooked Chinese chestnut rice vermicelli is relatively fine and smooth in taste, is not easy to break and paste soup, and is relatively good in quality.
The rice flour can be obtained by grinding rice and sieving the ground rice with a 60-120-mesh sieve, or can be directly prepared from rice flour sold in the market.
When the Chinese chestnut rice vermicelli is processed, the fresh Chinese chestnut powder is put into a rice vermicelli machine and is subjected to the working procedures of pre-gelatinization, vermicelli extrusion, secondary gelatinization, cutting, aging, drying and the like to obtain the Chinese chestnut rice vermicelli product.
The step (2) firstly marks the moisture content of the rice flour and the moisture content of the fresh chestnut kernels as a and B, then sets the mass of the fresh chestnut powder as m, the moisture content of the fresh chestnut powder as c, the dry matter content of the chestnut kernels in the fresh chestnut powder as d, the amount of the fresh chestnut kernels to be added as B, the amount of the rice flour to be added as A and the amount of water to be added as W, and calculates the following equation set consisting of equations (1), (2) and (3):
obtaining the amount B of fresh Chinese chestnut kernels to be added, the amount A of rice flour to be added and the amount W of water to be added, wherein the calculation formula is as follows:
the fresh chestnut powder has a water content of 38-42% and chestnut kernel dry matter content of 5-35%.
And (4) crushing the fresh chestnut kernels and the rice flour in the step (3) by using a crusher, and sieving by using a 60-120-mesh sieve to obtain fresh chestnut primary powder.
The invention has the beneficial effects that:
according to the invention, the fresh Chinese chestnut kernels and the rice flour are mixed and crushed by using a common crusher, so that the probability of clustering the Chinese chestnut flour is reduced, the crushing process can be continuously and efficiently carried out, the production efficiency is high, the average particle size of the obtained fresh Chinese chestnut flour is small, the particle size distribution is basically uniform, the taste of the processed Chinese chestnut rice flour is smooth, the Chinese chestnut rice flour is not easy to break and paste soup, and the quality is good.
Meanwhile, the method does not need to increase a dehydration procedure and additionally purchase a beater to crush the chestnut kernels, thereby effectively improving the production efficiency and reducing the product cost.
Detailed Description
The following examples are only for illustrating the present invention, and the scope of the present invention is not limited to only the following examples. The objectives of the present invention can be achieved by the ordinary skilled person in the art according to the disclosure of the present invention and the ranges of the parameters.
Example 1
(1) Grinding rice in advance, and sieving with a 60-mesh sieve to obtain rice flour;
(2) measuring the water content of the rice flour and the fresh Chinese chestnut kernels, wherein the water content of the rice flour is 11.00 percent and the water content of the fresh Chinese chestnut kernels is 48.58 percent respectively;
(3) determining the mass of fresh chestnut powder which needs to be prepared by 1000kg, wherein the dry matter content of chestnut kernels is 5 percent and the water content is 40 percent; then, calculating to obtain: the weight of the fresh Chinese chestnut kernels to be added is 97.24kg, the weight of the rice flour to be added is 617.98kg, and the weight of the water to be added is 284.78 kg;
(4) weighing fresh Chinese chestnut kernels and rice flour according to the mass of the raw materials, mixing the fresh Chinese chestnut kernels and the rice flour together, putting the mixture into a crusher for crushing, and then sieving the crushed mixture through a 60-mesh sieve to obtain fresh Chinese chestnut primary powder;
(5) weighing water according to the numerical value in the step (3), slowly adding water into the fresh chestnut primary powder while stirring, and uniformly stirring to obtain fresh chestnut powder suitable for processing chestnut rice vermicelli;
(6) and (4) putting the fresh Chinese chestnut powder obtained in the step (5) into a rice noodle machine, and sequentially carrying out pre-gelatinization, silk extrusion, secondary gelatinization, cutting, aging, drying and cooling processes to obtain the Chinese chestnut rice noodle product.
Example 2
(1) Grinding rice in advance, and sieving with a 90-mesh sieve to obtain rice flour;
(2) measuring the water content of the rice flour and the fresh Chinese chestnut kernels, wherein the water content of the rice flour is 11.00 percent and the water content of the fresh Chinese chestnut kernels is 48.58 percent respectively;
(3) determining the mass of the fresh chestnut powder which needs to be prepared by 1000kg, wherein the dry matter content of the chestnut kernel is 20 percent and the water content is 42 percent; then, calculating to obtain: the mass of the fresh Chinese chestnut kernels to be added is 388.95kg, the mass of the rice flour to be added is 426.97kg, and the mass of the water to be added is 184.08 kg;
(4) weighing fresh Chinese chestnut kernels and rice flour according to the mass of the raw materials, mixing the fresh Chinese chestnut kernels and the rice flour together, putting the mixture into a crusher for crushing, and then sieving the crushed mixture through a 90-mesh sieve to obtain fresh Chinese chestnut primary powder;
(5) weighing water according to the numerical value in the step (3), slowly adding water into the fresh chestnut primary powder while stirring, and uniformly stirring to obtain fresh chestnut powder suitable for processing chestnut rice vermicelli;
(6) and (4) putting the fresh Chinese chestnut powder obtained in the step (5) into a rice noodle machine, and sequentially carrying out pre-gelatinization, silk extrusion, secondary gelatinization, cutting, aging, drying and cooling processes to obtain the Chinese chestnut rice noodle product.
Example 3
(1) Grinding rice in advance, and sieving with a 120-mesh sieve to obtain rice flour;
(2) measuring the water content of the rice flour and the fresh Chinese chestnut kernels, wherein the water content of the rice flour is 11.00 percent and the water content of the fresh Chinese chestnut kernels is 48.58 percent respectively;
(3) determining the mass of the fresh chestnut powder which needs to be prepared by 1000kg, wherein the dry matter content of the chestnut kernel is 35 percent and the water content is 38 percent; then, calculating to obtain: the weight of the fresh Chinese chestnut kernels to be added is 680.67kg, the weight of the rice flour to be added is 303.37kg, and the weight of the water to be added is 15.96 kg;
(4) weighing fresh Chinese chestnut kernels and rice flour according to the mass of the raw materials, mixing the fresh Chinese chestnut kernels and the rice flour together, putting the mixture into a crusher for crushing, and then sieving the crushed mixture through a 120-mesh sieve to obtain fresh Chinese chestnut primary powder;
(5) weighing water according to the numerical value in the step (3), slowly adding water into the fresh chestnut primary powder while stirring, and uniformly stirring to obtain fresh chestnut powder suitable for processing chestnut rice vermicelli;
(6) and (4) putting the fresh Chinese chestnut powder obtained in the step (5) into a rice noodle machine, and sequentially carrying out pre-gelatinization, silk extrusion, secondary gelatinization, cutting, aging, drying and cooling processes to obtain the Chinese chestnut rice noodle product.
Example 4
(1) Sieving rice flour sold in market with 100 mesh sieve;
(2) measuring the water content of the rice flour and the fresh Chinese chestnut kernels, wherein the water content of the rice flour is 10.56 percent and the water content of the fresh Chinese chestnut kernels is 50.32 percent respectively;
(3) determining the mass of fresh chestnut powder which needs to be prepared by 1000kg, wherein the dry matter content of chestnut kernels is 15 percent and the water content is 40 percent; then, calculating to obtain: the mass of the fresh Chinese chestnut kernels to be added is 301.93kg, the mass of the rice flour to be added is 503.13kg, and the mass of the water to be added is 194.94 kg;
(4) weighing fresh Chinese chestnut kernels and rice flour according to the mass of the raw materials, mixing the fresh Chinese chestnut kernels and the rice flour together, putting the mixture into a crusher for crushing, and then sieving the crushed mixture through a 100-mesh sieve to obtain fresh Chinese chestnut primary powder;
(5) weighing water according to the numerical value in the step (3), slowly adding water into the fresh chestnut primary powder while stirring, and uniformly stirring to obtain fresh chestnut powder suitable for processing chestnut rice vermicelli;
(6) and (4) putting the fresh Chinese chestnut powder obtained in the step (5) into a rice noodle machine, and sequentially carrying out pre-gelatinization, silk extrusion, secondary gelatinization, cutting, aging, drying and cooling processes to obtain the Chinese chestnut rice noodle product.
Comparative example 1
Preparing common rice vermicelli
(1) Crushing rice, and sieving with a 90-mesh sieve to obtain rice flour;
(2) slowly adding water into the rice flour while stirring, and uniformly stirring to ensure that the water content of the rice flour reaches 42%;
(3) and (3) placing the rice flour obtained in the step (2) into a rice flour machine, sequentially carrying out pre-gelatinization, silk extrusion, secondary gelatinization, cutting, aging, drying and cooling processes, and packaging to obtain the rice flour product.
Comparative example 2
(1) Crushing fresh Chinese chestnut kernels in a pulping machine, sieving with a 90-mesh sieve, and dehydrating until the water content is 42% to obtain Chinese chestnut powder;
(2) crushing rice, sieving with a 90-mesh sieve, and slowly adding water while stirring to obtain rice powder with water content of 42%;
(3) mixing the chestnut powder and the rice powder according to the mass ratio of 1: 4, and uniformly stirring;
(4) and (4) placing the mixed powder obtained in the step (3) into a rice noodle machine, sequentially carrying out pre-gelatinization, extruding, secondary gelatinization, cutting, aging, drying and cooling processes, and packaging to obtain the Chinese chestnut rice noodle product.
Comparative example 3
(1) Grinding rice in advance, sieving with a 90-mesh sieve to obtain rice flour, and adding water to mix until the water content is 42%;
(2) crushing fresh Chinese chestnut kernels by a crusher, sieving by a 90-mesh sieve, and dehydrating until the water content is 42% to obtain Chinese chestnut powder;
(3) mixing the chestnut powder and the rice powder according to the mass ratio of 1: 4, and uniformly stirring;
(4) and (4) placing the powder obtained in the step (3) into a rice noodle machine, sequentially carrying out pre-gelatinization, silk extrusion, secondary gelatinization, cutting, aging, drying and cooling processes, and packaging to obtain the Chinese chestnut rice noodle product.
Cost comparison
The production costs of examples 1 to 3 and comparative examples 1 to 2 were compared, and the results are shown in Table 1.
TABLE 1 influence of different crushing modes of fresh chestnut kernels on production cost
At present, the production process of the comparative example 2 is basically adopted when the rice vermicelli is prepared by fresh Chinese chestnuts; however, as shown in table 1, the processing method requires the manufacturer to purchase additional equipment such as a beater, a dehydrator, etc., which results in higher cost of the chestnut rice vermicelli product with higher raw material cost. The invention simultaneously crushes the fresh chestnut kernels and the rice flour by using the crusher of the rice vermicelli production enterprise, and then prepares the fresh chestnut flour which can be directly used for producing the chestnut rice vermicelli, so that other additional equipment does not need to be purchased, the product cost is favorably reduced, and the product sale is promoted.
② the quality comparison of the Chinese chestnut and rice vermicelli
The Chinese chestnut rice-flour noodles of example 2 and comparative example 3 were subjected to the measurement of the breakage rate and the cooking loss rate, and the average particle size of the mixture of the Chinese chestnut flour and the rice flour obtained by the two processes was measured at the same time, and the results are shown in Table 2.
TABLE 2 comparison of the effect of crushing fresh chestnut kernels by different methods using a common crusher
As shown in Table 2, in example 2, compared with comparative examples 2 and 3, the obtained fresh chestnut powder has a smaller average particle size and a very uniform particle size; therefore, the Chinese chestnut rice vermicelli prepared by the invention has better quality, fine and smooth mouthfeel and lower broken strip rate and cooking loss rate. Moreover, when a common pulverizer is adopted for continuous pulverization, the chestnut powder is easy to agglomerate and agglomerate to cause jamming, the pulverization efficiency is seriously influenced, and the cost is increased; the method of the invention can continuously and smoothly crush the fresh Chinese chestnut, thereby improving the production efficiency and reducing the cost.
Production efficiency comparison
The production efficiencies of example 2 and comparative examples 1 to 2 were compared, and the results are shown in Table 3.
TABLE 3 influence of different crushing modes of fresh chestnut kernel on production efficiency of chestnut rice vermicelli
As can be seen from Table 3, in the prior art, that is, in the comparative example 2, the crushing process and the dehydration process of fresh Chinese chestnut kernels are additionally added, so that the production time is prolonged, and the production efficiency is reduced; the invention utilizes the grinder to simultaneously grind the fresh kernels of the Chinese chestnuts and the rice flour, and then prepare the fresh Chinese chestnut flour which can be directly used for producing the Chinese chestnut rice vermicelli, the method does not increase the production procedures, the production time is not prolonged much, the influence on the production efficiency is less, compared with the comparative example 2, the production time is obviously shorter, and the production efficiency is obviously improved.
The following are the test methods employed in the above examples and comparative examples:
1. the method for measuring the broken strip rate comprises the following steps:
and (3) determining the breaking rate of the Chinese chestnut rice vermicelli: the method is based on the determination method of the broken strip rate in the national standard of the people's republic of China, namely vermicelli (GB/T23587-2009) and is improved appropriately.
Selecting vermicelli with length of more than 20cm from the samples, placing 10g of vermicelli in the same vessel respectively, putting the vermicelli into boiling water according to the weight ratio of 1: 30 for dispersion, slightly boiling for 5min, filtering out water, adding cold water for cooling and filtering, separating vermicelli with length of less than 10cm and more than 10cm, weighing respectively, and calculating the broken strip rate according to the following formula:
in the formula: m is the total mass/g of the soaked bean vermicelli; m is1The mass of the soaked vermicelli is less than 10 cm.
2. The method for measuring the cooking loss rate comprises the following steps:
and (3) determination standard: the method is improved properly according to the determination method of the index of 'water boiling weightlessness' in the import and export vermicelli (strip) inspection regulation (SNT 0927-.
The determination process comprises the following steps: weighing 100g of sample, putting into 750mL of boiled water, slightly boiling for 5min, fishing out all vermicelli by using a stainless steel colander, uniformly stirring the soup by using a glass rod, weighing 1/10 of the total amount of the soup, putting into a constant-weight weighing device, drying by distillation on a water bath, putting into a (105 +/-2) DEG C oven until the weight is constant, weighing the mass of dry matter, and calculating the cooking loss rate (namely the water cooking weight loss) according to the following formula:
in the formula: m is the sample mass/g;
m1the mass/g of the dried sample and the weighing vessel;
m2weighing the mass per gram of the dish before drying;
x is the moisture content/%, in the sample;
and 10 is a conversion factor of the extracted sample.
3. Average particle size and particle size uniformity determination:
detecting the particle size distribution of the powder by using a laser particle size analyzer, weighing 1g of powder to be detected, adding 300ml of deionized water, and stirring to fully and uniformly mix the powder. The sample was placed in a particle size analyzer for detection, and data processing was performed using origin8.5 software.
The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The above-described embodiments of the present invention are to be considered in all respects as illustrative and not restrictive. Therefore, any minor modifications, equivalent changes and modifications to the above embodiments according to the spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (6)
1. A preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli is characterized by comprising the following steps:
(1) taking fresh Chinese chestnut kernels and rice flour as raw materials, and respectively measuring the moisture content of the fresh Chinese chestnut kernels and the rice flour to obtain the moisture content of the fresh Chinese chestnut kernels and the moisture content of the rice flour;
(2) according to the set water content in the fresh Chinese chestnut powder and the dry matter content of the Chinese chestnut kernels, combining the water content of the rice powder and the water content of the Chinese chestnut kernels measured in the step (1), and calculating the addition amount of the Chinese chestnut kernels, the rice powder and the water;
(3) weighing the fresh Chinese chestnut kernels and the rice flour according to the addition amount calculated in the step (2) for later use; then adding the fresh chestnut kernels and the rice flour into a grinder simultaneously for grinding and sieving to obtain fresh chestnut primary powder;
(4) slowly and uniformly adding water into the fresh chestnut primary powder prepared in the step (3) according to the addition amount calculated in the step (2), and uniformly stirring to obtain the fresh chestnut powder suitable for processing the chestnut rice vermicelli.
2. The method for preparing fresh chestnut powder suitable for processing chestnut rice vermicelli according to claim 1, wherein the moisture content of the fresh chestnut powder is 38-42%, and the dry matter content of chestnut kernels in the fresh chestnut powder is 5-35%.
3. The method for preparing fresh chestnut flour suitable for processing chestnut rice vermicelli as claimed in claim 1, wherein the rice flour is obtained by grinding rice and sieving with a 60-120 mesh sieve, or is commercially available rice flour.
4. The preparation method of fresh chestnut flour suitable for processing chestnut rice vermicelli according to claim 1 or 2, wherein the step (2) records the moisture content of rice flour and the moisture content of fresh chestnut kernels as a and B, then sets the mass of the fresh chestnut flour as m, the moisture content of the fresh chestnut flour as c, the dry matter content of the chestnut kernels in the fresh chestnut flour as d, the amount of fresh chestnut kernels to be added as B, the amount of rice flour to be added as A and the amount of water to be added as W, and calculates the following equation set consisting of equations (1), (2) and (3):
obtaining the amount B of fresh Chinese chestnut kernels to be added, the amount A of rice flour to be added and the amount W of water to be added, wherein the calculation formula is as follows:
5. the preparation method of the fresh chestnut powder suitable for processing the chestnut rice vermicelli as claimed in claim 1, wherein the fresh chestnut kernels and the rice flour in the step (3) are ground by a grinder and then sieved by a sieve of 60-120 meshes to obtain the fresh chestnut primary powder.
6. The method for preparing fresh chestnut flour suitable for processing Chinese chestnut rice vermicelli as claimed in claim 1, wherein the fresh chestnut flour is placed in a rice flour mill during processing of the Chinese chestnut rice vermicelli, and the Chinese chestnut rice vermicelli product is obtained through the procedures of pre-gelatinization, vermicelli extrusion, secondary gelatinization, cutting, aging, drying and the like.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111299539.8A CN114158712A (en) | 2021-11-04 | 2021-11-04 | Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111299539.8A CN114158712A (en) | 2021-11-04 | 2021-11-04 | Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114158712A true CN114158712A (en) | 2022-03-11 |
Family
ID=80478232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111299539.8A Pending CN114158712A (en) | 2021-11-04 | 2021-11-04 | Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114158712A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271292A (en) * | 2013-04-22 | 2013-09-04 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method for coarse grain rice noodles |
| KR20170069585A (en) * | 2015-12-11 | 2017-06-21 | 김지윤 | The method of rice cake using chestnut |
| CN107028139A (en) * | 2017-04-24 | 2017-08-11 | 广西柳州中嘉知识产权服务有限公司 | Method for processing chestnut |
| CN107373326A (en) * | 2017-08-24 | 2017-11-24 | 南京财经大学 | A kind of processing method for extruding ground rice |
| CN110679834A (en) * | 2018-07-04 | 2020-01-14 | 佛山市三水区敏俊食品有限公司 | Preparation method of chestnut rice flour |
| CN110742225A (en) * | 2019-09-26 | 2020-02-04 | 安徽农业大学 | Yellow tea and chestnut instant brewing powder and preparation method thereof |
-
2021
- 2021-11-04 CN CN202111299539.8A patent/CN114158712A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271292A (en) * | 2013-04-22 | 2013-09-04 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method for coarse grain rice noodles |
| KR20170069585A (en) * | 2015-12-11 | 2017-06-21 | 김지윤 | The method of rice cake using chestnut |
| CN107028139A (en) * | 2017-04-24 | 2017-08-11 | 广西柳州中嘉知识产权服务有限公司 | Method for processing chestnut |
| CN107373326A (en) * | 2017-08-24 | 2017-11-24 | 南京财经大学 | A kind of processing method for extruding ground rice |
| CN110679834A (en) * | 2018-07-04 | 2020-01-14 | 佛山市三水区敏俊食品有限公司 | Preparation method of chestnut rice flour |
| CN110742225A (en) * | 2019-09-26 | 2020-02-04 | 安徽农业大学 | Yellow tea and chestnut instant brewing powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 范运乾;豆洪启;杨波涛;张瑞莉;李盘欣;安红周;: "超微粉对直接挤出制备米粉品质的影响", 河南工业大学学报(自然科学版), no. 04, pages 36 - 40 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107495159B (en) | Ultramicro phyllostachys pracecox shoot dietary fiber ham sausage and preparation method thereof | |
| Adepeju et al. | Functional and pasting characteristics of breadfruit (Artocarpus altilis) flours | |
| Ayo-Omogie et al. | Assessment of chemical, rheological and sensory properties of fermented maize-cardaba banana complementary food | |
| CN102696979A (en) | Method for producing five-cereal coarse cereal recombinant food | |
| CN103494076A (en) | Method for preparing high-quality rice flour by using lactobacillus fermentation and product of high-quality rice flour | |
| CN106071627B (en) | A kind of preparation method of purple sweet potato mulberries instant powder | |
| CN107334055A (en) | A kind of production method of premixed powder for fermentation rice-flour noodles | |
| CN109699910A (en) | A kind of rice noodles and preparation method thereof | |
| CN107439955B (en) | Health nutrient puffed food and preparation process thereof | |
| CN104719408A (en) | Full-highland-barley compressed biscuit and processing technology thereof | |
| Amagwula et al. | Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi | |
| CN107156630A (en) | A kind of preparation technology of water mill dumpling flour | |
| Li et al. | Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles | |
| Oyeyinka et al. | Enhancement of the functional, pasting and textural properties of poundo yam flour through cassava flour supplementation | |
| Wang et al. | Effect of peeling treatment on the physicochemical properties of quinoa flour | |
| CN114158712A (en) | Preparation method of fresh Chinese chestnut powder suitable for processing Chinese chestnut rice vermicelli | |
| CN109156705A (en) | A kind of potato full-powder ripple rice flour processing tailored flour and preparation method thereof | |
| CN105166925B (en) | A kind of sea-buckthorn black fungus life nourishing paste | |
| CN104106773A (en) | Sweet potato-wheat flour mixed prepared noodles | |
| CN103609954B (en) | A kind of Five-grain rice and preparation method thereof | |
| CN105707674A (en) | Making method of potato rice noodles | |
| CN102613539A (en) | Production method of shiitake mushroom granules | |
| Akhil et al. | Effect of parboiling treatment on de-husking of foxtail millet (Setaria italica L.) | |
| CN108576597A (en) | A kind of preparation method of the more cereal nutritional granular diatery supplement of infant | |
| CN105519745B (en) | A kind of chocolate mass containing ergosterol extract or product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220311 |