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Production process of glutinous rice dumpling powder by physical removal of Aspergillus flavus

A technology of Aspergillus flavus soup and production process, applied in grain processing, grain milling, food science and other directions, can solve the problems of harmful Aspergillus flavus, difficult to remove, etc., to achieve the best soaking effect and the effect of improving quality

Active Publication Date: 2020-03-31
重庆源源龙脉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that Aspergillus flavus harmful to human body exists on the surface of glutinous rice and it is difficult to remove, the present invention provides a production process of physically deflating Aspergillus flavus glutinous rice ball powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A. Select glutinous rice with white color, uniformity, no acid and musty smell, select the glutinous rice to remove impurities, and control the moisture content of the glutinous rice below 14%;

[0025] B, the selected glutinous rice is washed 3 times, and the washing time is 5 minutes, and the water content of the controlled glutinous rice is below 15%;

[0026] C. After soaking the glutinous rice for 5 minutes, it enters the mold removal tube with the centrifuge and rolls and rubs to remove the Aspergillus flavus attached to the surface of the glutinous rice. It is sucked into the three-stage filter sieve through the mildew removal tube for screening to remove impurities such as stones and glutinous rice particles in the glutinous rice, thereby improving the quality of the glutinous rice ball powder and preventing the impurities in the glutinous rice ball powder from affecting the taste of the glutinous rice ball powder. Among them, the mildew removal tube Choose a ga...

Embodiment 2

[0032] The difference between embodiment two and embodiment one is: the glutinous rice washing number of times is 4 times in the step B, and the washing time is 8 minutes, and the diameter of the galvanized pipe is 58mm in the step C, and the pipe wall thickness of the galvanized pipe is 3mm, The length of the galvanized pipe is 8 meters. In the step D, the glutinous rice is soaked in the soaking pool for 15 hours in winter, the glutinous rice is soaked in the soaking pool for 13 hours in spring and autumn, and the glutinous rice is soaked in the soaking pool for 11 hours in the summer. Water 3 times, and the screen mesh number of pulverizer in step F is 80 orders.

Embodiment 3

[0034] The difference between embodiment three and embodiment one is: the glutinous rice elution number of times is 4 times in the step B, and the elution time is 10 minutes, and the diameter of the galvanized pipe is 60mm in the step C, and the pipe wall thickness of the galvanized pipe is 3mm, The length of the galvanized pipe is 8 meters. In step D, the glutinous rice is soaked in the soaking pool for 16 hours in winter, the glutinous rice is soaked in the soaking pool for 14 hours in spring and autumn, and the glutinous rice is soaked in the soaking pool for 12 hours in summer. In step E, the glutinous rice is beaten and replaced Water 3 times, and the screen mesh number of pulverizer in step F is 100 orders.

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Abstract

The invention belongs to the technical field of food, and particularly relates to a physical aspergillus favus removing rice dumpling powder production technology. According to the physical aspergillus favus removing rice dumpling powder production technology disclosed by the invention, a galvanized pipe which is 55 to 60 mm in diameter and 2 to 3 mm in pipe wall thickness is used for sucking washed sticky rice, and the sticky rice in the galvanized pipe is in mutual friction, so that aspergillus favus on the surface of the sticky rice can fall off through friction, and the quality of the sticky rice is increased; the washed sticky rice is sucked to a third-stage filter sieve for filtering, so that impurities and small particles in the sticky rice can be respectively removed, and the whole processing technology is capable of solving the problem that the haspergillus favus on the surface of the sticky rice is not easy to remove.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a process for physically removing Aspergillus flavus glutinous rice ball powder. Background technique [0002] Tangyuan is a traditional snack of the Han nationality in my country. It is deeply loved by people and has a very long history. Its shape is full, smooth and round. When it is boiled in water, it sometimes floats and sinks, so people also call it "floating yuanzi", and in some places it is renamed Yuanxiao. Lantern Festival means reunion, and it is the most distinctive food during the Lantern Festival on the fifteenth day of the first lunar month. The traditional processing method of glutinous rice balls is usually manual processing in small workshops. With the rapid development of quick-freezing technology, quick-frozen glutinous rice balls have emerged along with the trend. They have become the leader in the quick-frozen food industry due to their convenience...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/20B02B1/02B02B1/04
CPCB02B1/02B02B1/04
Inventor 周武登
Owner 重庆源源龙脉食品有限公司
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