Preparation method of glutinous rice flour

A technology of glutinous rice flour and glutinous rice starch, which is applied in food science and other fields to achieve the effects of improving sensory quality, reducing cooking loss, and improving overall quality

Pending Publication Date: 2020-08-11
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Manufacturers of glutinous rice products often adjust the processing parameters to make up for the texture defects of glutinous rice flour raw materials. For example, by reducing the fineness of crushing, adjusting the amount of water added in the steaming process, or repeatedly beating and kneading, etc., the quality of glutinous rice can be improved to a certain extent. product quality, but failed to fundamentally solve the situation caused by the raw material of glutinous rice flour itself

Method used

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  • Preparation method of glutinous rice flour

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Experimental program
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Effect test

Embodiment 1

[0019] Take the glutinous rice raw material, remove impurities, soak in water, adjust the ratio of solid to liquid to 1:2, and soak for 60 min at 25 °C. After soaking, the glutinous rice was crushed by wet method, and the average particle size (D50) of the crushed rice pulp was 10 μm. Adjust the concentration of crushed rice milk to 15%, select the type of protease as acid protease, use dilute hydrochloric acid solution to adjust the pH value of rice milk, and standardize the rice milk according to its optimum reaction conditions. After the reaction, the protease in rice milk Inactivation terminates the reaction. Cyclone separation equipment is used to control the underflow pressure and overflow pressure in the cyclone separation operation, the adjustment range is 0.1~0.8 MPa, and the reacted rice slurry is separated into two types of deep-processing products: glutinous rice starch and protein modified glutinous rice flour. The protein dry basis content in glutinous rice star...

Embodiment 2

[0021] Take the glutinous rice raw material, remove impurities, soak in water, adjust the ratio of solid to liquid to 1:3, and soak for 50 min at 35 °C. After soaking, the glutinous rice was pulverized by wet method, and the average particle size (D50) of the pulverized rice pulp was 7 μm. Adjust the concentration of crushed rice milk to 20%, select the type of protease as neutral protease, standardize the rice milk according to its optimal reaction conditions, and inactivate the protease in the rice milk to terminate the reaction after the reaction. Cyclone separation equipment is used to control the underflow pressure and overflow pressure in the cyclone separation operation, the adjustment range is 0.1~0.8 MPa, and the reacted rice slurry is separated into two types of deep-processing products: glutinous rice starch and protein modified glutinous rice flour. The protein dry basis content in glutinous rice starch and protein-modified glutinous rice flour was determined to be...

Embodiment 3

[0023] Take the glutinous rice raw material, remove impurities, soak in water, adjust the ratio of solid to liquid to 1:5, and soak at 45 °C for 40 min. After soaking, the glutinous rice was pulverized by wet method, and the average particle size (D50) of the pulverized rice pulp was 5 μm. Adjust the concentration of rice milk after pulverization to 25%, select the type of protease as alkaline protease, use dilute sodium hydroxide solution to adjust the pH value of rice milk, and standardize the rice milk according to its optimum reaction conditions. The protease inactivation terminated the reaction. Cyclone separation equipment is used to control the underflow pressure and overflow pressure in the cyclone separation operation, the adjustment range is 0.1~0.8 MPa, and the reacted rice slurry is separated into two types of deep-processing products: glutinous rice starch and protein modified glutinous rice flour. The protein dry basis content in glutinous rice starch and protei...

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Abstract

The invention relates to a preparation method of glutinous rice flour. The preparation method comprises the following steps: selecting glutinous rice as a raw material, and performing the processes ofsoaking, crushing, protease hydrolysis, separation, recombination, modification, drying and the like. According to the method, no external chemical reagent is introduced, and the chemical compositionand structural properties of the glutinous rice flour are changed by only adopting physical and biological means; a glutinous rice product prepared from the glutinous rice flour obtained by the process disclosed by the invention has the advantages of reduced cooking loss, improved sensory quality, and reduced tooth sticking feeling and oral residue rate in a chewing process; and the comprehensivereflection shows that the overall quality of the glutinous rice product prepared from the glutinous rice flour is obviously improved.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method of glutinous rice flour. Background technique [0002] As one of the main food crops in my country, glutinous rice is often processed into glutinous rice flour as the main raw material and widely used in various traditional foods, such as glutinous rice balls, rice cakes, and zongzi, in addition to direct consumption. In recent years, the rapid development of leisure food and the popularization of quick-frozen food such as quick-frozen glutinous rice balls have opened up the market for the application of glutinous rice flour. In addition, various glutinous rice leisure products have appeared, such as glutinous rice cakes, puffed foods, frozen glutinous rice foods, etc. However, due to the inherent chemical composition and structural characteristics of glutinous rice products, there are problems such as high viscosity and easy collapse. This text...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L29/212A23L5/30
CPCA23L7/104A23L29/212A23L5/32
Inventor 李珍妮黎宁余怡风黄浩翼夏心蕾施雯怡王锐
Owner JIANGSU UNIV OF SCI & TECH
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