Processing technology of cereal composite glutinous rice flour

Abstract

The invention discloses a processing technology of cereal composite glutinous rice flour, and relates to the technical field of food processing. The processing technology comprises the following steps: step 1: taking glutinous rice as a raw material, washing and soaking the glutinous rice for 2.5-3 h through soaking equipment, and performing stir frying on quinoa, barley and oat for 1.5-2 h; step 2, grinding and crushing the glutinous rice, the quinoa, the barley and the oat, adding water to prepare slurry, and sieving with a 60-mesh sieve; step 3, carrying out filter pressing and dehydration on the various raw material slurries in the step 2 to obtain a filter cake, and processing the filter cake into 4*4*4 small raw materials; and 4, drying the small raw materials by using an airflow dryer, and sieving the dried mixed raw materials by using a 70-mesh sieve. The glutinous rice flour in the invention is formed by mixing and processing multiple cereals; the nutritional ingredients are higher; furthermore, the taste is better; mixing is completed in the airflow dryer during processing; the mixing quality is relatively high; and meanwhile, the soaking equipment used during soaking in the invention is relatively high in mechanization and automation degree.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of grain compound glutinous rice flour. Background technique [0002] Rice is divided into two types: indica glutinous rice and japonica glutinous rice. Glutinous rice is the husked rice of glutinous rice. It is called glutinous rice in southern China, but it is often called Jiangmi in the north. Glutinous rice, also known as glutinous rice, is thin in shape and is one of the grains that are often eaten at home. Because of its fragrant, glutinous and sticky taste, it is often used to make flavored snacks, such as rice cakes, yuanxiao, zongzi, etc. Glutinous rice is warm in nature and sweet in taste, which can warm the spleen and stomach and nourish the middle qi. Glutinous rice also contains rich nutrients such as protein, calcium, phosphorus, iron, niacin, etc., and can be called a warming and strong food. In addition to being eaten directly, ...

AI Technical Summary

Problems solved by technology

[0004] The composition of the existing glutinous rice ratio is relatively single, and most of the soaking steps in the processing steps are artificial, resulting in high work intensity

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