CN117243324A - Dry rice flour prepared from new rice and its preparation method - Google Patents
Dry rice flour prepared from new rice and its preparation method Download PDFInfo
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- CN117243324A CN117243324A CN202311200463.8A CN202311200463A CN117243324A CN 117243324 A CN117243324 A CN 117243324A CN 202311200463 A CN202311200463 A CN 202311200463A CN 117243324 A CN117243324 A CN 117243324A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
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- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 1
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- 230000001007 puffing effect Effects 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for preparing dry rice flour by using new rice, belonging to the technical field of agricultural product processing. The preparation of the dry rice flour of the invention specifically comprises the steps of taking new rice as a raw material, soaking and crushing, adopting a fatty acid solution to prepare rice flour powder with the water content of 28-35%, then extruding, curing and molding the rice flour powder, aging, loosening silk, drying and cutting to obtain dry rice flour; compared with the prior art, the dry rice flour prepared by the method has the advantages of low cost, smooth taste, no tooth sticking, soft and glutinous taste, low breakage rate and strong elasticity and toughness.
Description
Technical Field
The invention relates to a method for preparing dry rice flour by using new rice, belonging to the technical field of agricultural product processing.
Background
Rice flour is a popular traditional snack and is widely appreciated by consumers. In recent years, with the increasing interest in gluten-free foods, rice flour has also become increasingly popular with consumer groups who traditionally have not been staple food. The rice flour is made of long-grained nonglutinous rice as main raw material, and the main process comprises cleaning, soaking, pulverizing, aging, shaping, aging, drying, etc. The rice flour is divided into pure rice flour and prepared rice flour, the main raw materials for preparing the rice flour are long-shaped rice, the straight dry rice flour produced by a self-cooked rice extruding machine is taken as an example, if fresh long-shaped rice is taken as the raw material, the phenomena of blockage of a wire outlet, puffing and uneven wire outlet of the rice flour can be easily caused by rice flour extruding, the rice flour can not be well molded and easily broken when being manufactured, the rice flour is easy to be broken when being cooked, the paste soup is serious, the rice flour is easy to be broken when being cooked, and the amylopectin is hydrolyzed into amylose, fat decomposition and oxidation of protein under the action of endogenous enzymes during the aging process of the rice, the water absorption gelatinization of the starch can be prevented by the changes, the gelatinization viscosity of the aged rice is reduced, the aged rice is easy to age, the rice flour is uniform to be molded, the hardness of the rice flour is increased, the rice flour is not easy to be broken, and the paste soup is low in the cooking process and has toughness. The rice flour is regulated by adding other starch with high amylose content and easy gelatinization, such as corn starch, but the addition of starch from other sources can introduce gluten into the rice flour, so that the rice flour loses the advantage of no gluten.
In the current rice flour production, long-shaped rice aged for about one year is most suitable, however, in the actual production process, in order to reduce the production cost, many manufacturers use long-shaped rice aged for two or three years or more, and in long-term storage, rice can generate aflatoxin due to improper storage, especially in regions with high temperature and high humidity such as south China and southeast Asia, and the regions are the main production regions of rice flour; even if proper preservation measures are taken, the rice aged for more than one year is subjected to oxidative decomposition of fat and protein, pyridine, valeraldehyde, hexanal, hydrogen sulfide and the like can be generated, and long-term aged long-grained nonglutinous rice is not an ideal raw material for rice flour from the aspects of nutrition and health.
Disclosure of Invention
Compared with the prior art, the dry rice flour prepared by the method has low cost and simple process, and has smooth taste, no tooth sticking, no gritty taste, soft and glutinous mouthfeel, low breakage rate and strong elasticity and toughness.
The invention aims to provide a method for preparing dry rice flour from new rice, which comprises the following steps:
(1) Pretreatment of raw materials: cleaning long-shaped rice, soaking, draining, and pulverizing to obtain rice flour; the long-shaped rice is long-shaped rice with the storage time less than 3 months after harvesting;
(2) Modulating: preparing fatty acid with mass fraction of 0.5-1.5% (calculated by dry weight of semen oryzae) into solution; adopting the mixed solution to adjust the moisture content of the rice flour powder prepared in the step (1) to be 28-35%, and preparing water-absorbing rice flour powder;
(3) Extruding wires: extruding, curing and molding the water-absorbing rice flour powder prepared in the step (2) to obtain molded rice flour;
(4) Aging and loosening silk: aging the formed rice flour obtained in the step (3), and loosening the rice flour;
(5) And (3) drying: drying the rice flour after the loose silk in the step (4) in a sectional drying mode, wherein the drying temperature of the first section is 40-45 ℃, the humidity is 85-90%, and the time is 0.5-1h; the second stage drying temperature is 37-40 ℃, the humidity is 80-85%, and the time is 0.5-1h; the third section is at 33-37 deg.C and 70-75% humidity for 1.5-2h;
(6) Cutting: cutting the dried rice flour in the step (5) to obtain the dry rice flour.
In one embodiment, the size of the comminution in step (1) is 80 to 100 mesh.
In one embodiment, the soaking time of step (1) is 4 to 6 hours.
In one embodiment, the fatty acid of step (2) comprises one or more of palmitic acid, myristic acid, lauric acid.
In one embodiment, the fatty acid is added in step (2) in an amount of 1.0 to 1.5% based on dry weight of long-grained nonglutinous rice.
In one embodiment, the specific preparation process of the fatty acid solution in step (2) is as follows: the fatty acid is prepared by dissolving the fatty acid in a small amount of edible alcohol and then dispersing the dissolved fatty acid in water.
In one embodiment, the extrusion curing molding in the step (3) is curing molding by adopting a self-curing rice noodle extruder, wherein the extrusion temperature is 85-95 ℃, and the screw rotating speed is 180-200rpm.
In one embodiment, the aging of step (4) is at 40-45 ℃ and 80-90% relative humidity for 6-8 hours.
In one embodiment, the loose silk in step (4) is specifically that aged rice flour is subjected to loose silk treatment, so that the drawn rice flour is dispersed, and the rice flour which is not easy to loose can be combed with water.
In one embodiment, the singulation in step (6) is cut to size according to packaging requirements.
The second object of the present invention is to provide a dry rice flour prepared by the above method.
The invention has the beneficial effects that:
according to the invention, the specific fatty acid is added into the new rice, so that the starch-lipid compound is formed by the fatty acid and the amylose in the process of extruding the rice, the gelatinized viscosity of the starch can be effectively reduced, and further the problems that a rice extruder is blocked due to high viscosity or the rice flour cannot be dispersed during aging and the like are avoided in the preparation of the new rice; compared with other lipids, the fatty acid does not excessively influence the aging effect of the starch, so that the aging molding effect of the rice flour is ensured; in addition, the added fatty acid and starch form a starch-lipid complex to increase the hydrophobicity of the rice flour, so that the drying efficiency of the rice flour can be improved; simultaneously, the dissolution of starch during cooking of the rice flour is reduced, the boiling resistance of the rice flour is improved, the pulp discharge rate and the strip breakage rate of the rice flour are reduced, and the cooking performance is improved; the prepared dry rice flour has smooth taste, no tooth sticking, no gritty taste, soft and glutinous taste, low breakage rate and strong elasticity and toughness.
Detailed Description
The invention will be further illustrated with reference to specific examples.
The measurement method according to the present invention
1. The gelatinization characteristics of the raw materials in the processing engineering are measured by a rapid viscosity analyzer, and the measurement method is as follows:
taking raw materials before extruding filaments, and measuring the moisture content by using a rapid moisture tester;
the raw materials were prepared into a suspension having a total weight of 25g and a solid content of 6%, and the gelatinization curve of the raw materials was measured according to the following procedure: starting temperature: maintaining at 30deg.C for 5min; and (3) heating: raising the temperature from 30 ℃ to 95 ℃ within 15 min; heat preservation stage 1: maintaining at 95deg.C for 50min; and (3) a cooling stage: cooling from 95 ℃ to 50 ℃ within 10min; maintaining the temperature at 2:50 ℃ for 5min, and stirring at 160rpm in the whole process; the peak viscosity, peak Gu Niandu, and final viscosity of the raw material were obtained, the difference between the peak viscosity and peak Gu Niandu was the disintegration value, and the difference between the final viscosity and peak Gu Niandu was the retrogradation value.
2. Measuring quality indexes of the broken strip rate, the pulp discharge rate and the cooking performance of the rice flour and the moisture content of the dried rice flour according to a method specified by a group standard T/CCOA4-2019 'dried rice flour';
the fresh long-shaped rice related in the embodiment of the invention is new rice harvested within 3 months;
example 1
A method for preparing dry rice flour from new rice, the method comprising the steps of:
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: 15g of fatty acid (palmitic acid) is taken, added with a small amount of edible alcohol for dissolution, and then dispersed in 50ml of water; adjusting the moisture content of the water-absorbing rice flour powder obtained in the step (1) to be 35% (insufficient water is complemented by pure water) by adopting the mixed solution, and fully and uniformly mixing to form a mixed material;
(3) Extruding wires: curing and molding the mixed material obtained in the step (2) by using a self-curing rice noodle extruder, wherein the extrusion temperature is 90-95 ℃, and the screw rotation speed is 200rpm, so as to obtain molded rice noodles;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 45 ℃, the humidity is 90%, and the time is 0.5h; the second stage drying temperature is 40 ℃, the humidity is 85%, and the time is 0.5h; the third stage has a drying temperature of 37deg.C and a humidity of 75%, and the time is 2h; and obtaining the dry rice flour.
Example 2
A method for preparing dry rice flour from new rice, the method comprising the steps of:
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: taking 12g of fatty acid (myristic acid), adding a small amount of edible alcohol for dissolution, and then dispersing in 50ml of water; adjusting the water content of the rice flour powder obtained in the step (1) to be 32% (insufficient water is complemented by pure water) by adopting the mixed solution, and fully and uniformly mixing to form a mixed material;
(3) Extruding wires: curing and molding the mixed material obtained in the step (2) by using a self-curing rice noodle extruder, wherein the extrusion temperature is 90-95 ℃, and the screw rotation speed is 200rpm, so as to obtain molded rice noodles;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 40 ℃, the humidity is 85%, and the time is 1h; the second stage drying temperature is 37 ℃ and the humidity is 80%, and the time is 1h; the third stage drying temperature is 35 ℃, the humidity is 70%, and the time is 1.5h; and obtaining the dry rice flour.
Example 3
A method for preparing dry rice flour from new rice, the method comprising the steps of:
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: taking 10g of fatty acid (lauric acid), adding a small amount of edible alcohol for dissolution, and then dispersing in 50ml of water; the water content of the rice flour powder is adjusted to be 30 percent by adopting the mixed solution (insufficient water is complemented by pure water), and the rice flour powder and the pure water are fully and uniformly mixed to form a mixed material;
(3) Extruding wires: curing and molding the mixed material obtained in the step (2) by using a self-curing rice noodle extruder, wherein the extrusion temperature is 90-95 ℃, and the screw rotation speed is 200rpm, so as to obtain molded rice noodles;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 42 ℃, the humidity is 87%, and the time is 0.5h; the second stage drying temperature is 38deg.C, humidity is 83%, time is 0.7h, and the third stage drying temperature is 35deg.C, humidity is 72%, time is 1.7h; and obtaining the dry rice flour.
Comparative example 1
(1) Pretreatment of raw materials: 1kg of long-shaped rice aged for one year is washed, soaked for 6 hours, drained and crushed to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: adding water to adjust the moisture content of the rice flour powder obtained in the step (1) to be 35%, so as to obtain rice flour materials;
(3) Extruding wires: curing and molding the rice flour material obtained in the step (2) by using a self-curing rice flour extruding machine, wherein the extruding temperature is 90-95 ℃, and the rotating speed of a screw is 200rpm, so as to obtain molded rice flour;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 45 ℃, the humidity is 90%, and the time is 0.5h; the second stage drying temperature is 40 ℃, the humidity is 85%, and the time is 0.5h; the third stage has a drying temperature of 37deg.C and a humidity of 75%, and the time is 2h; and obtaining the dry rice flour.
Comparative example 2
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: adding water to adjust the moisture content of the rice flour powder obtained in the step (1) to be 35%, so as to obtain rice flour materials;
(3) Extruding wires: curing and molding the rice flour material obtained in the step (2) by adopting a self-curing rice flour extruding machine, wherein the extruding temperature is 90-95 ℃, and the screw rotating speed is 200rpm, so as to obtain molded rice flour;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 45 ℃, the humidity is 90%, and the time is 0.5h; the second stage drying temperature is 40 ℃, the humidity is 85%, and the time is 0.5h; the third stage has a drying temperature of 37deg.C and a humidity of 75%, and the time is 2h; and obtaining the dry rice flour.
Comparative example 3
The method for preparing the dry rice flour by referring to CN 111631345A specifically comprises the following steps:
(1) Spreading rice (long-grained nonglutinous rice) harvested for 3 months on a material conveyor belt, wherein the thickness of a rice layer is not more than 2cm;
(2) The method comprises the steps of conveying the rice to a vibration device, wherein the vibration frequency of the vibration device is 960r/min, the amplitude is 10mm, the time is 30 minutes, intermittent infrared rays are adopted to treat the rice in the vibration process, the infrared ray wavelength is 450 micrometers, the power is 140W, the infrared ray treatment time is 20 seconds each time, and the interval time is 30 seconds; the rice is pretreated, shelled and milled to obtain rice;
(3) Washing rice, and soaking in water at 36deg.C for 3 hr; filtering to remove water, pulverizing with 60 mesh sieve hammer mill, and sieving with 80 mesh sieve; then adding drinking water, uniformly mixing by adopting a powder mixer, adjusting the moisture content of the rice flour to be 35%, and mixing the rice flour for 10min at the rotating speed of 1500 r/min;
(4) Squeezing powder from the stirred materials through a double-screw extruder; aging the squeezed rice noodles for 6 hours in an environment with the humidity of 85% and the temperature of 34 ℃, and then delivering the rice noodles into a steaming cabinet for re-steaming for 2 minutes; feeding the re-steamed rice noodles into an environment with the temperature of 50 ℃ for aging for 6 hours; aging the rice noodles, soaking in a water tank for 20min, removing residual slurry on the rice noodles, and hanging and carding; and then drying, cutting and packaging the rice flour.
Comparative example 4 (modification of fatty acid species)
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: 15g of fatty acid (oleic acid) is taken, added with a small amount of edible alcohol for dissolution, and then dispersed in 50ml of water; the water content of the rice flour powder is adjusted to be 35 percent by adopting the mixed solution (insufficient water is complemented by pure water), and the mixture is fully and uniformly mixed to obtain a mixed material;
(3) Extruding wires: curing and molding the mixed material obtained in the step (2) by using a self-curing rice noodle extruder, wherein the extrusion temperature is 90-95 ℃, and the screw rotation speed is 200rpm, so as to obtain molded rice noodles;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 45 ℃, the humidity is 90%, and the time is 0.5h; the second stage drying temperature is 40 ℃, the humidity is 85%, and the time is 0.5h; the third stage has a drying temperature of 37deg.C and a humidity of 75%, and the time is 2h; and obtaining the dry rice flour.
Comparative example 5 (modification of fatty acid species)
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: taking 15g of fatty acid (stearic acid), adding a small amount of edible alcohol for dissolution, and then dispersing in 50ml of water; the water content of the rice flour powder is adjusted to be 35 percent by adopting the mixed solution (insufficient water is complemented by pure water), and the rice flour powder and the pure water are fully and uniformly mixed to form a mixed material;
(3) Extruding wires: curing and molding the mixed material obtained in the step (2) by using a self-curing rice noodle extruder, wherein the extrusion temperature is 90-95 ℃, and the screw rotation speed is 200rpm, so as to obtain molded rice noodles;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 45 ℃, the humidity is 90%, and the time is 0.5h; the second stage drying temperature is 40 ℃, the humidity is 85%, and the time is 0.5h; the third stage has a drying temperature of 37deg.C and a humidity of 75%, and the time is 2h; and obtaining the dry rice flour.
Comparative example 6 (varying the amount of fatty acid added)
(1) Pretreatment of raw materials: cleaning fresh long-shaped rice 1kg, soaking for 6 hours, draining, and crushing to 100 meshes to obtain water-absorbing rice flour;
(2) Modulating: taking 20g of fatty acid (palmitic acid), adding a small amount of edible alcohol for dissolution, and then dispersing in 50ml of water; the water content of the rice flour powder is adjusted to be 35 percent by adopting the mixed solution (insufficient water is complemented by pure water), and the rice flour powder and the pure water are fully and uniformly mixed to form a mixed material;
(3) Extruding wires: curing and molding the mixed material obtained in the step (2) by using a self-curing rice noodle extruder, wherein the extrusion temperature is 90-95 ℃, and the screw rotation speed is 200rpm, so as to obtain molded rice noodles;
(4) Aging: aging the formed rice flour obtained in the step (3) for 8 hours at 45 ℃ and 90% relative humidity;
(5) Loosening: loosening the aged rice flour in the step (4) to disperse the drawn rice flour, wherein the rice flour which is not easy to loosen can be combed with water;
(6) And (3) drying: drying the rice flour after the loose silk in the step (5) in a sectional drying mode, wherein the drying temperature of the first section is 45 ℃, the humidity is 90%, and the time is 0.5h; the second stage drying temperature is 40 ℃, the humidity is 85%, and the time is 0.5h; the third stage has a drying temperature of 37deg.C and a humidity of 75%, and the time is 2h; and obtaining the dry rice flour.
Result measurement
1. The performance indexes of the rice flour of examples 1 to 3 and comparative examples 1 to 6 were measured during the preparation process, and the results are shown in Table 1:
table 1, RVA test viscosity data
The peak viscosity corresponds to the maximum viscosity that can be achieved in the extruder during the production of rice flour, the final viscosity corresponds to the viscosity of the rice flour during the aging process, and the retrogradation value reflects the difficulty of retrogradation of the rice flour, the smaller the retrogradation value is, the less easy the retrogradation is, i.e. the more obvious the anti-aging effect is, but the aging process of the rice flour requires the aging of starch to form gel, and the sufficient elasticity and toughness are imparted to the rice flour, so that the reduction of the viscosity cannot excessively affect the aging of the rice flour.
From the results in table 1, it can be seen that: comparative examples 1 and 2 were long-shaped rice aged for one year and fresh long-shaped rice as raw materials, respectively, the peak viscosity of aged rice was significantly lower than that of fresh rice, and when rice flour was extruded, aged rice could be extruded smoothly, and fresh rice could cause blockage of the outlet of the rice flour machine due to excessive viscosity, and broken rice noodles or puffed rice noodles appeared, both being unfavorable for the production and quality of rice flour. In examples 1-3, the peak viscosity of the rice flour is reduced compared with that of the new rice raw material, and the rice flour is similar to old rice, and can uniformly discharge the rice flour during extruding the rice flour. The peak viscosity of comparative examples 3 and 4 is lower than that of fresh rice but still significantly higher than that of aged rice, and the peak viscosity of comparative examples 5 and 6 is higher than that of fresh rice because the added fatty acid carbon chain is too long, the ability to form a starch-lipid complex with amylose is lowered, or the addition amount of fatty acid is too high, and the viscosity of the system is higher because the solubility of fatty acid is poor because the system tends to self-aggregate more.
The disintegration value reflects the shearing resistance of the starch paste under high temperature conditions and the stability of the starch hot paste, and the smaller the disintegration value is, the higher the shearing resistance and the higher the stability of the starch paste are. In the embodiment with the disintegration value close to that of the aged rice, the broken strips of the rice flour are low in proportion when the rice flour is extruded. Retrogradation values represent viscosity increases due to some re-polymerization occurring between starch molecules, especially between amylose molecules, as the starch paste gradually cools, the larger the starch value, the more susceptible it is to aging. In the embodiment with the retrogradation value close to that of the aged rice, the rice flour is easier to age in the aging process, so that the rice flour is more beneficial to molding.
According to the preparation method of the dry rice flour, the added fatty acid can form a starch-lipid complex with amylose in new rice, the gelatinization viscosity of the starch can be reduced, the added fatty acid is one or more of palmitic acid, myristic acid and lauric acid, when the starch-lipid complex is formed, the hydrophobic part of the fatty acid enters the inside of the hydrophobic spiral structure of the amylose, the chain length, the unsaturation degree and the like of the fatty acid can influence the formation of the complex, the addition amount of the fatty acid is 0.5-1.5%, if the addition amount of the fatty acid is less than 0.5%, the content of the formed complex is too low, and exceeds 1.5%, and the fatty acid tends to self-aggregate due to small solubility, so that the formation of the complex is unfavorable. The comparative examples to which stearic acid and oleic acid were added, and the comparative examples exceeding the addition range were not as effective as the examples of the present invention.
2. The moisture content of the rice flour at the end of the three drying stages of example 1 and comparative examples 1, 2, 4, 5 and 6 was measured, and the results are shown in table 2.
TABLE 2 moisture content at different drying stages
| Sample of | Initial/% | First stage/% | Second stage/% | Third stage/% |
| Example 1 | 32.4 | 23.7 | 18.2 | 13.6 |
| Comparative example 1 | 32.1 | 24.1 | 18.7 | 14.3 |
| Comparative example 2 | 32.5 | 24.6 | 19.1 | 14.7 |
| Comparative example 4 | 32.5 | 24.9 | 20.5 | 15.7 |
| Comparative example 5 | 32.6 | 24.0 | 18.5 | 14.2 |
| Comparative example 6 | 32.3 | 25.2 | 19.7 | 15.4 |
As can be seen from the data in Table 2, the same drying procedure was adopted in both examples and comparative examples, the drying rate was the fastest in example 1, and the product moisture could be below the safe moisture content at the completion stage of the drying process, whereas the drying rate was decreased in comparative examples regardless of the use of old rice, new rice, or the addition of different fatty acids and amounts, and the product moisture could not be below the safe moisture under the same drying conditions.
3. The quality of the dried rice flour prepared in examples and comparative examples was measured, and the results are shown in Table 3
TABLE 3 determination of the quality of rice flour with different samples
| Sample of | Rate of breakage/% | Rate of spitting out of pulp/% | Cooking performance |
| Example 1 | 5.0 | 7.8 | Smooth mouthfeel, no tooth sticking, no gritty, soft and glutinous mouthfeel |
| Example 2 | 5.0 | 8.0 | Smooth mouthfeel and no tooth stickingNo gritty, soft and glutinous taste |
| Example 3 | 0 | 7.3 | Smooth mouthfeel, no tooth sticking, no gritty, soft and glutinous mouthfeel |
| Comparative example 1 | 10 | 8.8 | Smooth mouthfeel, no tooth sticking, no gritty and hard mouthfeel |
| Comparative example 2 | 60 | 20.4 | Has smooth and soft taste and is sticky |
| Comparative example 3 | 10 | 14.7 | Smooth mouthfeel, no tooth sticking, no gritty and hard mouthfeel |
| Comparative example 4 | 25 | 17.5 | The taste is not smooth and the teeth are stuck |
| Comparative example 5 | 30 | 18.4 | The taste is not smooth and the teeth are stuck |
| Comparative example 6 | 20 | 17.0 | The taste is not smooth and the teeth are stuck |
From the results in Table 3, it can be seen that: the fatty acid and the addition amount added in the examples 1-3 preferentially form a starch-fat compound, can effectively bind starch molecules, has low pulp discharge rate, has sufficient toughness and low breakage rate, has smooth and non-sticky mouthfeel, has softer and more glutinous mouthfeel than the aged rice for one year in the comparative example 1, and can achieve the aim of replacing the aged rice with new rice to produce the rice flour. In the comparative examples, only the products of comparative examples 1 and 3 can meet the related index requirements specified in the dry rice flour of T/CCOA4-2019, while other examples cannot meet the corresponding index requirements, so that the new rice cannot replace the old rice.
The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.
Claims (10)
1. A method for preparing dry rice flour from new rice, the method comprising the steps of:
(1) Pretreatment of raw materials: cleaning long-shaped rice, soaking, draining, and pulverizing to obtain rice flour; the long-shaped rice is long-shaped rice with the storage time less than 3 months after harvesting;
(2) Modulating: preparing fatty acid with mass fraction of 0.5-1.5% into solution; adopting the mixed solution to adjust the moisture content of the rice flour powder prepared in the step (1) to be 28-35%, and preparing water-absorbing rice flour powder; the fatty acid is one or more of palmitic acid, myristic acid and lauric acid;
(3) Extruding wires: extruding, curing and molding the water-absorbing rice flour powder prepared in the step (2) to obtain molded rice flour;
(4) Aging and loosening silk: aging the formed rice flour obtained in the step (3), and loosening the rice flour;
(5) And (3) drying: drying the rice flour after the loose silk in the step (4) in a sectional drying mode, wherein the drying temperature of the first section is 40-45 ℃, the humidity is 85-90%, and the time is 0.5-1h; the second stage drying temperature is 37-40 ℃, the humidity is 80-85%, and the time is 0.5-1h; the third section is at 33-37 deg.C and 70-75% humidity for 1.5-2h;
(6) Cutting: cutting the dried rice flour in the step (5) to obtain the dry rice flour.
2. The method according to claim 1, wherein the mesh number of the pulverization in the step (1) is 80 to 100 mesh.
3. The method of claim 1, wherein the soaking time of step (1) is 4 to 6 hours.
4. The method according to claim 1, wherein the fatty acid solution in step (2) is specifically formulated as follows: the fatty acid is prepared by dissolving the fatty acid in a small amount of edible alcohol and then dispersing the dissolved fatty acid in water.
5. The method according to claim 1, wherein the fatty acid is added in the amount of 1.0 to 1.5% based on dry weight of long-grained nonglutinous rice in step (2).
6. The method of claim 1, wherein the extrusion curing molding in step (3) is curing molding by using a self-curing rice flour extruder, the extrusion temperature is 85-95 ℃, and the screw rotation speed is 180-200rpm.
7. The method of claim 1, wherein the aging in step (4) is at 40-45 ℃ and 80-90% relative humidity for 6-8 hours.
8. The method of claim 1, wherein the step (4) is performed by loosening aged rice flour, so that the drawn rice flour is dispersed, and the rice flour which is not easy to loosen can be combed with water.
9. The method of claim 1, wherein the singulation in step (6) is cut to size according to packaging requirements.
10. A dry rice flour, characterized in that it is obtained by the preparation according to any one of claims 1 to 9.
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