Method for preparing rice flour by combining pure strain fermentation with semidry method flour grinding

Abstract

The invention discloses a method for preparing rice flour by combining pure strain fermentation with semidry method flour grinding. The method comprises the following steps that rice moistening is performed, so that the moisture content of long-shaped rice grains is 28 to 32 percent; the long-shaped rice grains treated in step 1 are crushed to prepare long-shaped rice flour; the long-shaped rice flour and water are mixed and stirred; long-shaped rice milk with the water content of 48 to 57 percent is prepared; a fermentation agent is added into the long-shaped rice milk for fermentation, wherein the fermentation temperature is 35 to 37 DEG C, and the fermentation time is 4 to 8 h; the fermentation agent is prepared from the following components in parts by mass: lactobacillus plantarum powder, lactobacillus fermenti, yeast and aspergillus oryzae; the fermentation agent accounts for 0.1 to 0.2 percent of the dry weight of the long-shaped rice flour; the fermented long-shaped rice flouris subjected to sheet steaming, extrusion forming, water boiling and cooling to prepare the rice flour. The method has the advantages that the fermentation velocity is improved; the stable fermentation flavor is ensured; the dominant bacterial community in the fermentation process fast proliferates; the strain variation caused by living contaminants and continuous multi-fermentation is inhibited;the stability of the quality and the flavor of the fermented rice flour product is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing rice noodles by combining pure strain fermentation with semi-dry grinding. Background technique [0002] Rice noodles are strip or flake products made from rice, and are one of the important staple foods in southern my country. The processing methods of rice noodles are divided into fermentation method and non-fermentation method. Because rice flour does not contain glutenin and glutenin, gluten structure cannot be formed in vermicelli, and its viscoelasticity and toughness are weak. The acid and enzymes produced by microorganisms during the fermentation process will change the properties of rice starch, thereby promoting the formation of rice flour gel texture. Fermentation can not only improve the texture of rice noodles, make rice noodles have properties such as flexibility, chewiness, smooth taste, and not easy to make soup, but also endow rice...

AI Technical Summary

Problems solved by technology

[0005] However, there are two problems to be solved in the above-mentioned manufacturing method for preparing fermented rice flour; one is that current research shows that lactic acid bacteria are not the dominant flora in the fermentation process of rice flour, and the local flavor of traditional rice flour fermentation cannot be obtained simply by using lactic acid bacteria fermentation

The second is that the fermented rice grains need to be washed with a large amount of water, which not only causes the problems of water resource consumption and difficult wastewater treatment, but also easily leads to the loss of beneficial metabolites produced by microbial fermentation during the washing process, reducing the nutritional value of rice noodles

Images