Method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods

Abstract

The invention relates to the technical field of food processing and particularly discloses a method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods. The preparation method sequentially comprises the steps of tempering, rice blending and grinding, wherein the tempering means that the moisture content of rice is adjusted to 16-25% and the rice moistening is performed for 12-18 h; reasonable rice blending is performed according to product usage and quality requirements; the grinding means that a roller mill is adopted to perform grinding, and a material is sieved through a sieve with 100-160 meshes, and the material placed above the sieve is placed in a Raymond mill to undergo secondary grinding. The rice meal prepared through the preparation method is low in damage starch ratio, multi-purpose rice meal such as the rice meal for fresh rice noodles, the rice meal for baked foods and the rice meal for cooked foods can be produced, and the method is favorable for industrial production and has the advantages of being high in production efficiency, low in energy consumption, high in raw material utilization rate and free of pollution.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dry-process rice flour preparation method, rice flour for fresh rice flour, rice flour for baked food, and rice flour for steamed food. Background technique [0002] my country is the world's largest rice producer and consumer. According to the data released by the National Bureau of Statistics, my country's total rice production reached 206.427 million tons in 2014, an increase of 3.137 million tons compared with 2013, and the output has remained stable at 200 million tons for four consecutive years. above. Accounting for 42% of the total grain output, my country's rice processed food accounts for a small proportion of the total rice consumption, and rice is mainly consumed as rations. The research and development of a dry rice flour processing technology makes it possible to prepare high-quality and multi-purpose rice flour using this process, which is of great signif...

AI Technical Summary

Problems solved by technology

[0005] For this reason, Chinese Invention Patent Application Publication No. CNI03637061A has announced a kind of method for preparing fresh rice flour by dry milling of rice. Quality, milling, pulping, steaming, extrusion, washing and cooling, sterilization, anti-aging treatment, packaging and other process steps, the method disclosed in this patent has the following defects: 1) This patent is subjected to conditioning and conditioning before grinding The moisture content of rice is 30% to 35%, and the soaking time is 10h to 24h. The conditioning method used in this patent requires a large amount of water and a long conditioning time, which will increase the content of microorganisms in the rice, resulting in product quality and stability. 2) Whirlwind mills are used to grind flour, but the impact of cyclone mill grinding on the damaged starch content of tempered rice is the most significant. When rice flour processed by cyclone mills is used to produce bread, the bread cannot be fermented

Moreover, this patent only considers the loss of amylose during the milling process. Many studies have shown that superfine grinding causes the greatest mechanical damage to rice, and the damaged starch content will exceed 10%, and conditioning and moisturizing rice can improve milling damage. no contribution to the extent

[0007] In addition, the above-mentioned published patent application uses indica rice as raw materials in the process of preparing rice flour, and does not involve japonica rice, and the rice flour produced is only used to make fresh rice flour, and does not involve rice flour. Products, such as rice flour for bread making and rice flour for noodle preparation, have a single purpose and cannot adapt to different production needs