Method for preparing rice powder by adopting double-enzyme hydrolysis process and rice powder

Abstract

The invention discloses a method for preparing rice powder by adopting a double-enzyme hydrolysis process and the rice powder. The method comprises the following steps: cleaning, draining and drying rice; grinding the rice and blending slurry to prepare rice starch milk; adding 0.002 to 0.05 percent of alpha-amylase and 0.2 to 5 percent of beta-amylase into the rice starch milk on the basis of dry rice starch milk to obtain a mixture, performing hydrolysis for 10 to 40 minutes after the mixture is stirred uniformly; adding auxiliary materials and continuing stirring to obtain a mixture I; performing refining, drying and the like after the mixture I is stirred uniformly to obtain the rice powder. According to the method, starch long-chain molecules are degraded into short-chain small molecules by the alpha-amylase, and side chains outside starch side chains are also cut by utilizing the beta-amylase so as to inhibit the regeneration, the problem that the digestive performance caused by the regeneration is eliminated, and the digestive performance of the produced rice powder is higher than that of the rice powder produced by adopting other hydrolysis processes through the collaborative enzymolysis of two kinds of enzymes; moreover, the rice powder is relatively easy to brew, does not have cakes, and has the relatively high quality.

Description

technical field

[0001] The invention relates to the field of food, in particular to a method for preparing rice flour by a double-enzyme hydrolysis process and the rice flour. Background technique

[0002] Nutritional rice noodles for infants and young children, as a traditional breast milk substitute or supplementary food for infants and young children in my country, has formed a relatively large market scale and has become the largest complementary food product. At present, the production technology of nutritious rice noodles in my country is mainly roller drying technology (wet method), and a small number of enterprises use extrusion technology (dry method). The rice noodles prepared by the traditional technology have quality problems such as poor brewing performance, agglomeration, and unfavorable eating by infants and young children. In addition, because infants who take supplementary food have less amylolytic enzymes in their stomach and intestines, they are less able...

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