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Method for producing special rice flour for wrappers

A technology of rice flour and dough, applied in application, food preparation, food science, etc., can solve the problems of low planting economic benefits, unacceptable, and reduced yield, and achieve the effects of reduced adhesion of germ powder, reduced water content, and reduced viscosity

Inactive Publication Date: 2015-05-13
王建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, early rice with high amylose content has a hard taste and is difficult to accept in the finished rice market. The economic benefits of planting are low. With the promotion of high-quality planting, its output will be greatly reduced

Method used

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Embodiment Construction

[0021] The present invention will be further described below in conjunction with embodiment.

[0022] Concrete preparation process is as follows:

[0023] (1) Cleaning: select high-quality rice and place it in a washing machine for cleaning, removing ash, impurities and stones.

[0024] (2) Tempering: add water to moisten the rice, and adjust the water content of the rice to 30-35%, for 10-24 hours.

[0025] (3) Grinding: put it into the stone pestle, knead it at 10-20°C for 40-60 minutes to obtain coarse rice flour; send the material into the starch mill for rough grinding on the sand tray, and pass the coarsely ground rice flour into the vibrating sieve 80-mesh sieve, directly transported to the next step of pulping process.

[0026] (4) Slurry: add water to the coarsely crushed rice flour, the concentration of the slurry is 15-16Be°, the pH value is adjusted to 8-9 with soda ash, and a little salt is added. The purpose of adding salt is to make the Liangpier prepared late...

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Abstract

The invention discloses a method for producing special rice flour for wrappers. The method comprises the following technical steps: cleaning rice, homogenizing, grinding powder, carrying out size mixing, carrying out water milling, carrying out filter pressing, drying and sterilizing, carrying out anti-aging treatment, packaging and the like. The diameter of fine rice flour can be lower than 0.6mm. The method has the characteristics that cold rice noodles steamed by the rice flour is large and thin, has flexible and tough shreds, look like strips when being cut into thin strips, are fresh, chewy and smooth when being eaten, couple hardness with softness and are chewy and smooth. The method for producing the rice flour, disclosed by the invention, also has the characteristics that the content of bottom microorganisms in the fresh rice flour is remarkably reduced, the product quality of the fresh rice flour is stable, the yield is high, the production cost is reduced and the like.

Description

technical field [0001] The invention relates to the field of food processing methods, in particular to a method for producing special rice noodles for dough by using rice as a raw material. technical background [0002] Noodles can be used as a staple food or as a dish in Shaanxi. It is one of the favorite snacks in Shaanxi, especially in Hanzhong. No matter in the city or in the countryside, no matter whether it is cold or hot, noodles have almost become an indispensable delicacy for people. A delicacy, the dough is actually made of rice, similar to southern rice noodles. It is named because it is tender and firm like a good noodle. [0003] The rice flour of existing production dough mostly adopts the direct pulverization of rice or adopts the method for water mill to process, and its nourishing property is too strong, therefore soft and tender, firm enough, mouthfeel is bad when edible. Traditional rice flour production involves steps such as manual washing, refining, a...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L7/10
Inventor 王建军
Owner 王建军
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