Manufacturing method of dry rice flour having soft mouthfeel and original nutrition

A production method and dry rice flour technology, applied in the food field, can solve the problems of rice flour nutrient loss, water deterioration and odor, environmental pollution, etc., and achieve the effects of complete preservation, minimal loss, and loss avoidance.

Inactive Publication Date: 2014-03-19
董珉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When soaking, the water dissolves many nutrients that are easily soluble in water on the surface of the rice, which not only causes the loss of nutrients in the rice noodles, but also a large amount of water deteriorates and smells, polluting the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. Rice metering; the rice is shelled 2 hours before feeding to make fresh brown rice;

[0018] 2. Soak brown rice in water that is 1 times the weight of brown rice, soak for 1 hour in summer and 3 hours in winter;

[0019] 3. Use a refiner to refine pulp, and the slurry particle size is 100 mesh; the water used for refining directly uses the water after soaking; when the water after soaking is not enough, add the water from the filter press;

[0020] 4. Dehydrate with a filter press until the water content is 48%, and form a powder;

[0021] 5. The powder after dehydration is crushed with a crusher;

[0022] 6. Add dry potato starch with 12% brown rice weight, so that the water content in the total powder is less than 38%;

[0023] 7. Extrude the silk with a self-cooking wire extrusion machine, and put it into a sweating box for sweating and aging, and the temperature of the sweating box is 40°C;

[0024] 8. Wash the aged rice noodles;

[0025] 9. Let dry.

Embodiment 2

[0027] 1. Rice metering; the rice is shelled 2 hours before feeding to make fresh brown rice;

[0028] 2. Soak in water that is 1 times the weight of brown rice, soak for 1 hour in summer and 3 hours in winter; keep the water used for soaking and then use it to soak the next rice;

[0029] 3. Crush it into 100 meshes; add dry mung bean starch with 14% weight of brown rice, and mix well;

[0030] 4. Put it into a dough;

[0031] 5. Cooking;

[0032] 6. Extrude the wire with a wire extrusion machine, and put it into a sweating box for sweating and aging, and the temperature of the sweating box is 40°C;

[0033] 7. Wash the aged rice noodles;

[0034] 8. Let dry.

Embodiment 3

[0036] 1. Brown rice purchased as raw material, measured;

[0037] 2. Wash the rice once with 1 times the weight of brown rice;

[0038] 3. The rest of the steps are the same as steps 2 to 9 in Example 1. But switched to tapioca starch in step 6.

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PUM

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Abstract

The invention relates to a manufacturing method of dry rice flour having soft mouthfeel and returned nutrients, rice bran and starch used for increasing viscosity are taken as raw materials, and the manufacturing method comprises the following steps: immersing, crushing, kneading powder dough, boiling, compacting to squeeze filament, cooling and drying; wherein the step also comprises pulp refining and press filtration after immersion, or also comprises a step of washing rice. According to the invention, due to employed brown rice as the raw material, the dry rice flour having original nutrition preserves original nutrition component of the paddy, the original nutrition component of the paddy is reserved in the rice flour product, no other nutrients can be added, and no other component can be added, so that the rice flour is authentic dry rice flour having soft mouthfeel and original nutrition. The added starch for increasing viscosity has greatly strong viscosity after aging, thereby the good flexibility and soft degree of the product can be greatly increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing protonutrient dry rice noodles with soft mouthfeel. Background technique [0002] The production process of dry rice noodles is made by selecting rice, washing rice, soaking, crushing, forming dough, steaming, pressing and extruding, cooling and drying. In order to make the appearance white and bright, the texture is flexible and smooth, and the soup will not be mushy when boiled in water, some additional steps such as grinding, pressing, and crushing are added after the soaking step. [0003] However, using polished rice to make dry rice flour, due to the removal of the most nutritious part of the rice bran in the milling process of polished rice, the nutritional value of rice flour is greatly reduced. [0004] In addition, in the current production process of dry rice noodles, in order to fully wash the rice in order to pursue one-sided cleanness, white color and glu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/09A23L7/117A23L29/30
CPCA23L7/10A23L29/30
Inventor 董珉
Owner 董珉
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