CN115067464A - 一种花色米粉的生产方法 - Google Patents

一种花色米粉的生产方法 Download PDF

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CN115067464A
CN115067464A CN202210765076.8A CN202210765076A CN115067464A CN 115067464 A CN115067464 A CN 115067464A CN 202210765076 A CN202210765076 A CN 202210765076A CN 115067464 A CN115067464 A CN 115067464A
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flour
powder
rice
rice flour
less
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罗青云
罗年
欧剑清
欧兴芳
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Cangwu County Jingnan Rice Noodles Factory
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Cangwu County Jingnan Rice Noodles Factory
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Abstract

本发明公开一种花色米粉的制备方法，以大米为原料，添加适量的富含不同营养价值的果蔬粉、中药粉、谷物粉、膳食纤维粉等辅料，经过严格的配料，磨粉或磨浆后混合，熟制挤压成型，严格控制老化的参数和干燥参数，从而制备得到口感佳、品种丰富的富含天然产物营养组分的米粉，增加米粉的种类与口味。本发明的辅料采用具有高营养价值的天然植物粉或活性成分提取液、药用植物粉或活性成分提取液、谷物粉末进行添加，使得制备的米粉具有很高的营养价值。

Description

一种花色米粉的生产方法
技术领域
本发明属于食品生产技术领域，特别涉及一种花色米粉的生产方法。
背景技术
米粉，是指以大米为原料，经浸泡、蒸煮、压条等工序制成的条状、丝状米制品。米粉质地柔韧，细腻，配以各种菜码或汤料进行汤煮或干炒，爽滑入味，深受广大消费者（尤其南方消费者）的喜爱。米粉品种众多，按加工类型，有圆粉（榨米粉）、扁粉（切粉），按包装分，有排米粉、方块米粉、波纹米粉、银丝米粉；按水分，有湿米粉、干米粉等。它们的生产工艺大同小异，都是将大米浸泡后磨浆然后放到托盘蒸熟取出切片（挤丝），即可拌料食用，也可以将蒸熟的米粉经切丝冷却和干燥后做成干米粉，像面条一样包装。米粉的制作工艺已经相当成熟。
中国发明专利CN104286686A公开了一种黑米粉条的生产方法，是将黑米浸泡、磨浆、酸浆发酵沉淀、过滤制成黑米淀粉，将洗米过程中的米浆水进行花色苷色素浓缩液提取；再将黑米淀粉与花色苷色素浓缩液的混合物、玉米淀粉或红薯淀粉、食用碱、食用精盐、魔芋精混合均匀，按常规方法蒸粉、冷却、挤压
成型、水煮、疏散，老化、切条、干燥，制备得到黑米粉条产品。该发明使黑米粉条达到耐煮、不断条、有韧性和筋道。其色泽艳丽、营养丰富、保健功能明显。
随着生活质量的提高，消费者们对食品的要求越来越高，传统的米粉已经难以满足消费者挑剔的胃口，米粉特别是在南方作为一种日常食品，其单一的种类已经无法满足市场需求，因此，研发不同原料生产不同口味的米粉迫在眉睫。
发明内容
针对现有米粉种类单一的缺陷，本发明提供一种花色米粉的生产方法，增加米粉的种类，提高米粉的口感种类及营养价值。
本发明是通过以下技术方案实现的：
一种花色米粉的生产方法，包括以下步骤：
（1）将大米倒入洗米设备中，再用自制不锈钢除砂槽洗米、除砂和杂物，然后用自来水对大米进行清洗，清洗后的大米用自来水浸泡2～3h；
（2）将浸泡后的大米取出，用自来水清洗一次后沥干至不流水后，输送到粉碎机粉碎磨成粉，然后加入大米质量0.5～0.8倍的配料、大米质量2.6～3.0倍的饮用水，搅拌均匀成浆，控制浆液的含水量在75～80%，得到米粉浆；
（3）将米粉浆放入成型熟化机中挤丝成型，得到湿粉；
（4）将湿粉放入无菌室进行老化6～8h，控制室温为16～28℃，并防止湿粉发生粘连；
（5）将老化完成后的粉丝放入烘干房内烘干8～10h，干燥温度为40～50℃，干燥后的米粉含水量＜12%，得到成品米粉。
优选的，所述的配料为果蔬粉、火龙果粉、绿茶粉、抹茶粉、仙草粉、淮山粉、山药粉、红薯粉、马铃薯粉、紫薯粉、枸杞粉、红枣粉、核桃粉、胡萝卜粉、南瓜粉、五指毛桃粉、菠菜粉、番茄粉、玉米淀粉、马铃薯淀粉、小麦淀粉、小麦粉、大豆蛋白粉、鸡蛋、黄精粉、魔芋粉、茯苓粉、橘皮粉、香菇粉、荷叶粉、谷物粉、小麦膳食纤维粉、淮山药膳食纤维粉、燕麦膳食纤维粉、红薯膳食纤维粉中的一种或一种以上组合。
优选的，所述的谷物粉为玉米粉、荞麦粉、黑荞麦粉、燕麦粉、苦荞麦粉、麦麸粉、青稞粉、藜麦粉、薏米粉、高粱粉、黑芝麻粉、莲子粉、百合粉、小米粉、黄米粉、粟米粉、黑米粉、红米粉、麦芽粉、谷朊粉、豌豆粉、红豆粉、黑豆粉、黄豆粉、绿豆粉、白扁豆粉、花生粉中的一种或一种以上组合。
优选的，所述的成品米粉中，水分含量≤14g/100g，酸度≤3.0，铅含量≤0.2mg/kg，无机砷含量≤0.16mg/kg，镉含量≤0.2mg/kg，黄曲霉毒素B1含量≤10.0μg/kg，霉菌数≤1000CFU/g。
优选的，所述的配料粒度为1～10μm。
本发明以大米为原料，添加适量的富含不同营养价值的果蔬粉、中药粉、谷物粉、膳食纤维粉等辅料，经过严格的配料，磨粉或磨浆后混合，熟制挤压成型，严格控制老化的参数和干燥参数，从而制备得到口感佳、品种丰富的富含天然产物营养组分的米粉，增加米粉的种类与口味。本发明的辅料采用具有高营养价值的植物粉或者活性成分提取液、谷物进行添加，使得制备的米粉具有很高的营养价值。
本发明的有益效果如下：
本发明以大米为原料，配以营养价值含量天然植物粉或活性成分提取液、药用植物粉或活性成分提取液、谷物粉末，制备成品种丰富、同时含有对人体有益的营养的米粉，为米粉种类的增加提供参考，制备的米粉具有很高的保健价值。同时本发明的工艺简单，不需要过多的生产设备即可完成生产，提高了生产效率。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1
一种花色米粉的生产方法，包括以下步骤：
（1）将大米倒入洗米设备中，再用自制不锈钢除砂槽洗米、除砂和杂物，然后用自来水对大米进行清洗，清洗后的大米用自来水浸泡2h；
（2）将浸泡后的大米取出，用自来水清洗一次后沥干至不流水后，输送到粉碎机粉碎磨成粉，然后加入大米质量0.5倍的玉米淀粉、小麦膳食纤维粉，大米质量2.6倍的饮用水，搅拌均匀成浆，控制浆液的含水量在75%，得到米粉浆；所述的玉米淀粉、小麦膳食纤维粉粒度为10μm。
（3）将米粉浆放入成型熟化机中挤丝成型，得到湿粉；
（4）将湿粉放入无菌室进行老化6h，控制室温为16℃，并防止湿粉发生粘连；
（5）将老化完成后的粉丝放入烘干房内烘干8h，干燥温度为40℃，干燥后的米粉含水量＜12%，得到成品米粉。
实施例2
一种花色米粉的生产方法，包括以下步骤：
（1）将大米倒入洗米设备中，再用自制不锈钢除砂槽洗米、除砂和杂物，然后用自来水对大米进行清洗，清洗后的大米用自来水浸泡2～3h；
（2）将浸泡后的大米取出，用自来水清洗一次后沥干至不流水后，输送到粉碎机粉碎磨成粉，然后加入大米质量0.8倍的绿茶粉、抹茶粉、小麦粉、大豆蛋白粉、鸡蛋，大米质量3.0倍的饮用水，搅拌均匀成浆，控制浆液的含水量在80%，得到米粉浆；优选的，所述的绿茶粉、抹茶粉、小麦粉、大豆蛋白粉的粒度为1μm；
（3）将米粉浆放入成型熟化机中挤丝成型，得到湿粉；
（4）将湿粉放入无菌室进行老化8h，控制室温为28℃，并防止湿粉发生粘连；
（5）将老化完成后的粉丝放入烘干房内烘干10h，干燥温度为50℃，干燥后的米粉含水量＜12%，得到成品米粉。
实施例3
一种花色米粉的生产方法，包括以下步骤：
（1）将大米倒入洗米设备中，再用自制不锈钢除砂槽洗米、除砂和杂物，然后用自来水对大米进行清洗，清洗后的大米用自来水浸泡2～3h；
（2）将浸泡后的大米取出，用自来水清洗一次后沥干至不流水后，输送到粉碎机粉碎磨成粉，然后加入大米质量0.5～0.8倍的荞麦粉、黑荞麦粉、燕麦粉、苦荞麦粉、玉米淀粉、马铃薯淀，大米质量2.6～3.0倍的饮用水，搅拌均匀成浆，控制浆液的含水量在75～80%，得到米粉浆；所述的荞麦粉、黑荞麦粉、燕麦粉、苦荞麦粉、玉米淀粉、马铃薯淀的粒度为8μm。
（3）将米粉浆放入成型熟化机中挤丝成型，得到湿粉；
（4）将湿粉放入无菌室进行老化6～8h，控制室温为16～28℃，并防止湿粉发生粘连；
（5）将老化完成后的粉丝放入烘干房内烘干8～10h，干燥温度为40～50℃，干燥后的米粉含水量＜12%，得到成品米粉。
实施例1-3制备的米粉各项指标见表1。
表1：
Figure 883816DEST_PATH_IMAGE002
由表1数据可以，本发明实施例制备的米粉均符合标准。
以上实施例仅为本发明的示例性实施例，不用于限制本发明，本发明的保护范围由权利要求书限定。本领域人员可以在本发明的实质和保护范围内，对本发明做出各种修改或等同替换，这种修改或等同替换也应视为落在本发明的保护范围内。

Claims (5)

1.一种花色米粉的生产方法，其特征在于，包括以下步骤：
（1）将大米倒入洗米设备中，再用自制不锈钢除砂槽洗米、除砂和杂物，然后用自来水对大米进行清洗，清洗后的大米用自来水浸泡2～3h；
（2）将浸泡后的大米取出，用自来水清洗一次后沥干至不流水后，输送到粉碎机粉碎磨成粉，然后加入大米质量0.5～0.8倍的配料、大米质量2.6～3.0倍的饮用水，搅拌均匀成浆，控制浆液的含水量在75～80%，得到米粉浆；
（3）将米粉浆放入成型熟化机中挤丝成型，得到湿粉；
（4）将湿粉放入无菌室进行老化6～8h，控制室温为16～28℃，并防止湿粉发生粘连；
（5）将老化完成后的粉丝放入烘干房内烘干8～10h，干燥温度为40～50℃，干燥后的米粉含水量＜12%，得到成品米粉。
2.根据权利要求1所述的花色米粉的生产方法，其特征在于：所述的配料为果蔬粉、火龙果粉、绿茶粉、抹茶粉、仙草粉、淮山粉、山药粉、红薯粉、马铃薯粉、紫薯粉、枸杞粉、红枣粉、核桃粉、胡萝卜粉、南瓜粉、五指毛桃粉、菠菜粉、番茄粉、玉米淀粉、马铃薯淀粉、小麦淀粉、小麦粉、大豆蛋白粉、鸡蛋、黄精粉、魔芋粉、茯苓粉、橘皮粉、香菇粉、荷叶粉、谷物粉、小麦膳食纤维粉、淮山药膳食纤维粉、燕麦膳食纤维粉、红薯膳食纤维粉中的一种或一种以上组合。
3.根据权利要求2所述的花色米粉的生产方法，其特征在于：所述的谷物粉为玉米粉、荞麦粉、黑荞麦粉、燕麦粉、苦荞麦粉、麦麸粉、青稞粉、藜麦粉、薏米粉、高粱粉、黑芝麻粉、莲子粉、百合粉、小米粉、黄米粉、粟米粉、黑米粉、红米粉、麦芽粉、谷朊粉、豌豆粉、红豆粉、黑豆粉、黄豆粉、绿豆粉、白扁豆粉、花生粉中的一种或一种以上组合。
4.根据权利要求2所述的花色米粉的制备方法，其特征在于：所述的成品米粉中，水分含量≤14g/100g，酸度≤3.0，铅含量≤0.2mg/kg，无机砷含量≤0.16mg/kg，镉含量≤0.2mg/kg，黄曲霉毒素B1含量≤10.0μg/kg，霉菌数≤1000CFU/g。
5.根据权利要求1所述的花色米粉的制备方法，其特征在于：所述的配料粒度为1～10μm。
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