CN115226834B - Preparation method of rice flour - Google Patents

Preparation method of rice flour Download PDF

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Publication number
CN115226834B
CN115226834B CN202210714434.2A CN202210714434A CN115226834B CN 115226834 B CN115226834 B CN 115226834B CN 202210714434 A CN202210714434 A CN 202210714434A CN 115226834 B CN115226834 B CN 115226834B
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rice flour
rice
water
sterilization
organic acid
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CN115226834A (en
Inventor
肖华西
杨帆
魏宇君
林亲录
刘高强
孙术国
李江涛
许东
李乐
杨文杰
唐倩
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Guilin Quanzhou Milanxiang Food Co ltd
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Guilin Quanzhou Milanxiang Food Co ltd
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A23B9/04—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/26—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/30—Inorganic compounds
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention relates to the technical field of food processing, and in particular discloses a preparation method of rice flour, which comprises the following steps: 1) Processing rice flour: mixing rice flour raw materials, water and edible organic acid to obtain mixed wet materials, curing and extruding the mixed wet materials to obtain rice flour; 2) Primary sterilization: soaking rice flour in ozone water; 3) And (3) secondary sterilization: draining water from the soaked rice flour, placing the rice flour into an unsealed steaming bag, then carrying out sectional microwave sterilization, and immediately carrying out vacuumizing and nitrogen filling sealing treatment on the steaming bag with the rice flour inside after the microwave sterilization is finished, thus obtaining the rice flour product. The invention can effectively prolong the shelf life of rice products, can slow down the retrogradation speed of starch crystallization, improves the processability of rice, and has short treatment time and low processing cost.

Description

Preparation method of rice flour
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of rice flour.
Background
The rice flour is an important rice food, has the characteristics of convenience, quickness, rich taste and the like, has high rice flour yield and great market potential, but the wet rice flour and the semi-dry rice flour have high moisture content, and microbial impurities are easily introduced in the processing process of the product, so that the product can cause food deterioration due to the influence of storage conditions and environmental temperature during the preservation period.
The traditional rice flour preparation process and preservation technology can not keep rice flour fresh for a long time, so that the current market mainly uses dehydrated and dried rice flour, and the dried rice flour can cause the rice flour to lose the original flavor and taste. In order to prolong the shelf life, the wet rice flour and the semi-dry rice flour are sterilized by high-temperature cooking in the preparation process or have good sterilizing effect, but the rice flour is easy to break and harden; or a pasteurization mode is adopted, so that the quality guarantee problem of rice flour in a short time is solved to a certain extent, for example, the quality guarantee period of a product can be ensured by pasteurizing fermented wet rice flour, but the production period is long, and the cost is high; or the traditional acid leaching sterilization is adopted, the method has low cost and simple operation, but the deep sterilization of the inside of the product is difficult; or primary microwave sterilization is adopted, however, the time and the microwave power of the method are difficult to control, and the improper control easily causes the dry and hard broken strips of the rice flour; or ozone sterilization is adopted, ozone is introduced into rice flour, however, rice flour cannot fully contact ozone due to accumulation, so that an ideal sterilization effect cannot be achieved, and the rice flour is manually turned in the process, so that time is wasted and secondary pollution is easily caused.
The patent with application number 98126311.9 discloses a manufacturing process of fresh-keeping wet rice flour, which comprises the processes of impurity removal, rice washing, rice soaking, crushing, flour mixing, extrusion molding, re-steaming, acid washing, packaging, sterilization, cooling, boxing, warehousing and the like, and the quality guarantee period of the prepared wet rice flour is prolonged, but the added starch aging resisting agent influences the taste of starch. Therefore, there is no method for effectively maintaining the taste of rice flour and prolonging the shelf life of rice flour at low cost, and improvement is needed.
Disclosure of Invention
The invention solves the technical problem of providing a preparation method of rice flour, which aims to effectively maintain the taste of the rice flour, prolong the shelf life of the rice flour and reduce the cost.
The technical problems solved by the invention are realized by adopting the following technical scheme:
a preparation method of rice flour comprises the following steps:
1) Processing rice flour: mixing rice flour raw materials, water and edible organic acid to obtain mixed wet materials, curing and extruding the mixed wet materials to obtain rice flour;
2) Primary sterilization: soaking rice flour in ozone water;
3) And (3) secondary sterilization: draining water from the soaked rice flour, placing the rice flour into an unsealed steaming bag, then carrying out sectional microwave sterilization, and immediately carrying out vacuumizing and nitrogen filling sealing treatment on the steaming bag with the rice flour inside after the microwave sterilization is finished, thus obtaining the rice flour product. The steaming bag is a high temperature resistant steaming bag.
Further, in the step 1), the addition amount of the organic acid accounts for 0.01 to 0.5 percent of the sum of the mass of the rice flour raw material and the mass of water.
Further, in the step 1), the mass ratio of water to the rice flour raw material is in the range of 30-60%.
Further, in step 1), the mass concentration of the organic acid is 80%. The concentration of the edible organic acid cannot be too high, otherwise the rice raw materials are corroded, and the quality and the taste of the final product are adversely affected. Preferably, the edible organic acid is lactic acid or citric acid, etc.
Further, in the step 1), the rice flour is prepared by crushing rice, soaking treatment is carried out before the rice is crushed, the soaking temperature of the rice is 40-50 ℃, and the soaking time is 20-60 min.
Further, in the step 1), the rice flour raw material further comprises one or more of tapioca starch, potato starch and corn starch.
Further, in the step 2), when the rice flour is soaked, ozone water is soaked on the surface of the rice flour, the concentration of ozone in the ozone water is 0.2-0.4 mg/L, and the soaking time is 2-10 minutes.
Further, in the step 3), the method of sectional microwave sterilization is as follows: treating for 10-20 s under the condition that the microwave power is 1000-2000W, and then treating for 10-20 s under the condition that the microwave power is 2000-3000W; and continuously processing for 10-20 s under the condition of 3000-5000W of microwave power.
Further, in the step 3), the nitrogen charging time is 1-2 s.
The beneficial effects are that: according to the rice flour preparation method, the edible organic acid, the rice flour and the water are fully stirred to form the mixed wet material, and the mixed wet material is cured and extruded to form the rice flour product, and the organic edible acid contained in the mixed wet material can inhibit microorganism reproduction, so that deep sterilization inside the product is effectively realized, and the shelf life of the rice product is further prolonged; in the subsequent treatment, the rice flour is soaked in ozone water, so that the rice flour product can be sterilized in a large amount and all directions, the rice flour is prevented from being oxidized and deteriorated by contact with air, and the phenomenon that the sterilizing effect cannot be achieved due to insufficient contact of the product caused by direct ozone gas is avoided. After being soaked in ozone water, three-section microwave sterilization is further adopted to better remove residual microorganisms in the rice flour. According to the invention, the processing of each working procedure is combined, the molecular chain extension and hydration of starch are gradually enhanced, more amylose and amylopectin with proper lengths are formed, the ageing resistance of rice flour in the later storage process is enhanced, so that the rice flour is not easy to break, the ageing retrogradation speed of starch crystals can be slowed down, the processability of rice is improved, the curing degree of rice flour in the extrusion or curing process is also improved, and the quality of rice food is improved.
The rice flour obtained by the invention is wet rice flour or semi-dry rice flour, is easy to absorb moisture and reduce rehydration time, and is easy to quickly cure.
The invention has simple process, convenient and controllable operation, safety and sanitation, short treatment time and low processing cost.
Drawings
FIG. 1 is a graph showing the total number of microbial colonies detected when the rice flour product of example 1 was stored for 70 days.
FIG. 2 is a graph showing the total number of microbial detection colonies when the rice flour product of example 2 was stored for 70 days.
FIG. 3 is a graph showing the total number of detected colonies of microorganisms when the rice flour product of example 3 was stored for 70 days.
FIG. 4 is a graph showing the total number of microbial detection colonies when the rice flour product of comparative example 1 was stored for 70 days.
FIG. 5 is a graph showing the total number of microbial detection colonies when the rice flour product of comparative example 2 was stored for 70 days.
FIG. 6 is a graph showing the total number of microbial detection colonies when the rice flour product of comparative example 3 was stored for 70 days.
Fig. 7 is an electron microscope image of a cross section of the rice flour product (magnification of 2000). Wherein A1, A2, A3, B1, B2 and B3 correspond to the products obtained in example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3, respectively.
Detailed Description
In order that the manner in which the invention is attained, as well as the features and advantages thereof, will be readily understood, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
Example 1
The preparation method of the rice flour comprises the following steps:
1) Processing rice flour: soaking rice (early long-grained nonglutinous rice) for 1 hr at normal temperature, centrifuging, dehydrating, and pulverizing into rice flour;
mixing rice flour, water and edible organic acid to obtain mixed wet material, wherein the concentration of the organic acid is 80%, the adding amount of the organic acid accounts for 0.08% of the sum of the mass of the rice flour and the mass of the water, and the mass ratio of the water to the rice flour is 40%. When mixing, fully mixing the organic acid with water, and fully and uniformly stirring the mixed solution of the organic acid and the water with rice flour to obtain a mixed wet material; curing and extruding the mixed wet material to obtain rice flour;
2) Primary sterilization: fully soaking rice flour in ozone water, wherein the ozone water is soaked on the surface of the rice flour, the concentration of ozone in the ozone water is 0.2mg/L, and the soaking time is 2 minutes;
3) And (3) secondary sterilization: draining water from the soaked rice flour, putting the rice flour into a stewing bag, and sealing the stewing bag, wherein the stewing bag is internally provided with the rice flour for sectional microwave sterilization, and the sectional microwave sterilization method comprises the following steps: treating for 15s under the condition of 1000W of microwave power, and then treating for 10s under the condition of 2000W of microwave power; the treatment was continued for 10s at a microwave power of 3000W. And immediately vacuumizing and filling nitrogen into the cooking bag with the rice flour after the microwave sterilization is finished, and sealing to obtain a rice flour product. When the vacuum bag is used for quickly contacting rice flour during vacuumizing, the vacuumizing is stopped immediately, and nitrogen charging is started, wherein the nitrogen charging time is 2s.
Example 2
The preparation method of the rice flour comprises the following steps:
1) Processing rice flour: soaking rice (early long-grained nonglutinous rice) for 1 hr at normal temperature, centrifuging, dehydrating, and pulverizing into rice flour;
mixing rice flour, water and edible organic acid to obtain mixed wet material, wherein the concentration of the organic acid is 80%, the adding amount of the organic acid accounts for 0.1% of the sum of the mass of the rice flour and the mass of the water, and the mass ratio of the water to the mass of the rice flour is 50%. When mixing, fully mixing the organic acid with water, and fully and uniformly stirring the mixed solution of the organic acid and the water with rice flour to obtain a mixed wet material; curing and extruding the mixed wet material to obtain rice flour;
2) Primary sterilization: fully soaking rice flour in ozone water, wherein the ozone water is soaked on the surface of the rice flour, the concentration of ozone in the ozone water is 0.3mg/L, and the soaking time is 2 minutes;
3) And (3) secondary sterilization: draining water from the soaked rice flour, putting the rice flour into a stewing bag, and sealing the stewing bag, wherein the stewing bag is internally provided with the rice flour for sectional microwave sterilization, and the sectional microwave sterilization method comprises the following steps: treating for 15s under the condition of 2000W of microwave power, and then treating for 10s under the condition of 3000W of microwave power; the treatment was continued for 10s at a microwave power of 3000W. And immediately vacuumizing and filling nitrogen into the cooking bag with the rice flour after the microwave sterilization is finished, and sealing to obtain a rice flour product. When the vacuum bag is used for quickly contacting rice flour during vacuumizing, the vacuumizing is stopped immediately, and nitrogen charging is started, wherein the nitrogen charging time is 2s.
Example 3
The preparation method of the rice flour comprises the following steps:
1) Processing rice flour: soaking rice (early long-grained nonglutinous rice) for 1 hr at normal temperature, centrifuging, dehydrating, and pulverizing into rice flour;
mixing rice flour, water and edible organic acid to obtain mixed wet material, wherein the concentration of the organic acid is 80%, the adding amount of the organic acid accounts for 0.1% of the sum of the mass of the rice flour and the mass of the water, and the mass ratio of the water to the rice flour is 50%. When mixing, fully mixing the organic acid with water, and fully and uniformly stirring the mixed solution of the organic acid and the water with rice flour to obtain a mixed wet material; curing and extruding the mixed wet material to obtain rice flour;
2) Primary sterilization: fully soaking rice flour in ozone water, wherein the ozone water is soaked on the surface of the rice flour, the concentration of ozone in the ozone water is 0.4mg/L, and the soaking time is 2 minutes;
3) And (3) secondary sterilization: draining water from the soaked rice flour, putting the rice flour into a stewing bag, and sealing the stewing bag, wherein the stewing bag is internally provided with the rice flour for sectional microwave sterilization, and the sectional microwave sterilization method comprises the following steps: treating for 10s under the condition of 2000W of microwave power, and then treating for 10s under the condition of 3000W of microwave power; the treatment was continued for 10s at a microwave power of 4000W. And immediately vacuumizing and filling nitrogen into the cooking bag with the rice flour after the microwave sterilization is finished, and sealing to obtain a rice flour product. When the vacuum bag is used for quickly contacting rice flour during vacuumizing, the vacuumizing is stopped immediately, and nitrogen charging is started, wherein the nitrogen charging time is 2s.
Comparative example 1
The wet mix in step 1) contains no edible organic acid, and the rest of the operation steps are the same as in example 1.
Comparative example 2
In step 2), the rice flour was not soaked in ozone water, and the rest of the operation steps were the same as in example 2.
Comparative example 3
In the step 3), one-stage microwave sterilization is adopted, the microwave power is 3000W, and the sterilization time is 20 seconds. The remaining procedure was as in example 3.
The rice flour of examples 1 to 3 and comparative examples 1 to 3 was subjected to shelf life detection, and the quality of rice flour was detected according to the methods described in national standards GB 5009.268-2016) and GB 4789-2016, and the time in which deterioration of rice flour did not occur, that is, the longest storage time, was counted. And detecting the hardness and elasticity of the rice flour by adopting a texture analyzer. The test results are shown in Table 1. The results of the microorganism culture are shown in FIGS. 1 to 6.
The result shows that the method has good effect of prolonging the shelf life. The rice flour has tiny micropores as shown in figure 7 under the action of microwave and edible organic acid, and the rice flour obtained by the method of the invention is easy to absorb water, reduce rehydration time and is easy to quickly cure. The rice flour prepared by the embodiment reduces the breakage rate and the hardness, improves the elasticity of the rice flour, and improves the taste of the rice flour.
Table 1 shelf life and quality test results of rice flour
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (6)

1. The preparation method of the rice flour is characterized by comprising the following steps:
1) Processing rice flour: mixing rice flour raw materials, water and edible organic acid to obtain mixed wet materials, curing and extruding the mixed wet materials to obtain rice flour; the adding amount of the organic acid accounts for 0.01 to 0.5 percent of the sum of the mass of the rice flour raw material and the mass of the water, and the mass ratio of the water to the rice flour raw material is 30 to 60 percent;
2) Primary sterilization: soaking rice flour in ozone water;
3) And (3) secondary sterilization: draining water from soaked rice flour, putting the rice flour into an unsealed steaming bag, and then carrying out sectional microwave sterilization, wherein the sectional microwave sterilization method comprises the following steps: treating for 10-20 s under the condition that the microwave power is 1000-2000W, and then treating for 10-20 s under the condition that the microwave power is 2000-3000W; continuously processing for 10-20 s under the condition that the microwave power is 3000-5000W;
and immediately vacuumizing and filling nitrogen into the cooking bag with the rice flour after the microwave sterilization is finished, and sealing to obtain a rice flour product.
2. The method for preparing rice flour according to claim 1, wherein in the step 1), the mass concentration of the edible organic acid is 80%.
3. The method of preparing rice flour according to claim 1, wherein in the step 1), the rice flour raw material comprises rice flour, the rice flour is prepared by crushing rice, soaking treatment is performed before crushing the rice, the soaking temperature of the rice is 40-50 ℃, and the soaking time is 20-60 min.
4. A method of preparing rice flour as claimed in claim 3 wherein in step 1) the rice flour material further comprises one or more of tapioca starch, potato starch, corn starch.
5. The method of preparing rice flour according to claim 1, wherein in the step 2), ozone water is soaked on the surface of the rice flour, the concentration of ozone in the ozone water is 0.2-0.4 mg/L, and the soaking time is 2-10 minutes.
6. The method of preparing rice flour as claimed in claim 1, wherein in the step 3), the nitrogen charging time is 1-2 s.
CN202210714434.2A 2022-06-22 2022-06-22 Preparation method of rice flour Active CN115226834B (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113397097A (en) * 2021-06-28 2021-09-17 广西觉味之城食品科技有限公司 Sterilization and preservation method of half-dry rice noodles
CN113796490A (en) * 2021-09-08 2021-12-17 中南林业科技大学 Rice flour preparation method and device

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113397097A (en) * 2021-06-28 2021-09-17 广西觉味之城食品科技有限公司 Sterilization and preservation method of half-dry rice noodles
CN113796490A (en) * 2021-09-08 2021-12-17 中南林业科技大学 Rice flour preparation method and device

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
杀菌对保鲜方便米粉品质的影响;谢定;刘永乐;易翠平;严聃;俞健;盛灿梅;;食品与机械(04);36-39 *

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