Preparation method of glutinous rice flour with milling by semi-dry process

Abstract

The invention discloses a preparation method of glutinous rice flour with milling by a semi-dry process. The method comprises the following steps: after heating steam processing, glutinous rice granules with cracks on the surface and transverse cracks in the rice grains are obtained; moisture content of the glutinous rice granules are increased, and after pulverizing and drying, the product is obtained. The method is advantageous in that: superheated steam is used for rapidly processing glutinous rice, in order to powerfully remove partial moisture in the rice grains, and structures of glutinous rice grains are destroyed; at the same time, short time processing is used for reducing generation of browning reaction in rice grains, and color of the glutinous rice is kept. Content of amylopectin in the glutinous rice is high, and demand for moisture is far higher than the demand for moisture in japonica rice and early indica rice, the content needs to reach 35-45% according to different needs of different variety, and moisture can be uniformly distributed in the whole rice grain. Added water in the early stage is high (35%-45%), water dispersion amount in the pulverizing process is limited, after pulverizing, the step for adding superheated steam for drying solves the problems that screening blocks a screen mesh and long-term preservation is unable.

Description

technical field [0001] The invention relates to a method for preparing glutinous rice flour by semi-dry grinding. Background technique [0002] Glutinous rice flour is rice flour obtained by crushing glutinous rice and used to make glutinous rice products such as glutinous rice balls and yuanxiao. Water milling has always been the most widely used method in the processing of glutinous rice flour in my country. Water milling generally needs to soak the rice for more than 2 hours and then use water mill or other crushing methods to crush the rice. This treatment method can make the water fully enter the rice grains, reduce the energy and heat input during the milling process, and keep the starch. Integrity of granules, thus obtaining high-quality glutinous rice flour with low damaged starch content. [0003] However, due to the large amount of water used in the soaking of the traditional water milling method, firstly, a large amount of waste water will be generated during th...

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Problems solved by technology

[0006] But above-mentioned manufacturing method is used for preparing glutinous rice flour and there are two problems, the one, utilize this 10~40 minutes hot-air drying to add the pretreatment method of irradiating microwave, can reduce the whiteness of glutinous rice flour, finally make glutinous rice ball product turn yellow, influence The sensory quality of the product; the second is that for the hard glutinous rice, the amount of water sprayed or sprayed is insufficient, so that the damaged starch content is still high, which cannot meet the needs of actual production; the third is the moisture content of the crushed glutinous rice flour without drying. High, it is easy to block the screen during the sieving process, and the product is easy to mold and deteriorate during long-distance transportation and storage

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