Fine processing method of rice mooncake raw materials

Abstract

The invention provides a fine processing method of rice moon cake raw materials, and belongs to the technical field of moon cake production processes. Carrying out ultra-fine grinding; performing intelligent stir-frying; precisely curing; and packaging. Through cooperation of the system and the detection mechanism, processing details of all raw materials in the processing process are precisely controlled, and it is guaranteed that the produced rice mooncakes have the advantages of being good in taste, high in quality and the like.

Description

Technical Field

[0001] The present invention relates to the technical field of mooncake production technology, and particularly relates to a method for fine processing of rice mooncake raw materials. Background Art

[0002] Traditional processing methods for rice mooncake raw materials have problems such as rough raw material treatment, inaccurate control of processing parameters, and unstable product quality, resulting in poor taste and short shelf life of rice mooncakes, making it difficult to meet consumers' demands for high-quality food. Therefore, a fine processing method is urgently needed to improve the quality of rice mooncake raw materials. Summary of the Invention

[0003] The purpose of the present invention is to provide a method for fine processing of rice mooncake raw materials.

[0004] To solve the above technical problems, the purpose of the present invention is achieved as follows:

[0005] A method for fine processing of rice mooncake raw materials includes the following steps:

[0006] S1. Raw material screening and pretreatment: Analyze the content of amylose and amylopectin in rice, and screen out rice with an amylose content of 18 - 22% and an amylopectin content of 78 - 82% as raw materials for rice mooncakes;

[0007] Put the screened raw materials for rice mooncakes and jasmine tea into an immersion container according to a mass ratio of 10 - 12:1, add magnetized water for immersion, and the material - liquid ratio is 1:2; Use ultrasonic treatment of the immersion liquid for assisted immersion, the ultrasonic frequency is 25 - 30 kHz, and the immersion time is 1.5 hours; During the immersion process, stir once every 15 minutes, and the stirring speed is 50 - 55 r / min; After immersion, drain and rinse twice with deionized water;

[0008] S2. Ultra - fine pulverization: including low - temperature precooling, primary pulverization, and secondary pulverization;

[0009] The low - temperature precooling is as follows: Put the steamed and cooled rice into liquid nitrogen for precooling, the temperature of liquid nitrogen is - 196 °C, and the precooling time is 3 minutes to make the rice brittle;

[0010] The primary pulverization is as follows: Use an ultrafine pulverizer to perform primary pulverization on the precooled rice, the pulverization speed is 3000 r / min, the pulverization time is 2 - 4 minutes, and the particle size of the pulverized rice flour is 190 - 200 mesh;

[0011] The secondary pulverization is as follows: Feed the preliminarily pulverized rice flour into a jet mill, using compressed air as the power, with a compressed air pressure of 0.8 MPa, an air flow velocity of 200 m / s, and a classifier wheel rotation speed of 3500 r / min. Stop pulverization when the particle size of the rice flour obtained by secondary pulverization is 900 - 100 mesh and the coefficient of variation (CV) value of particle size uniformity is less than 5%. During the secondary pulverization process, use a laser particle size analyzer to monitor the particle size distribution in real time;

[0012] S3. Intelligent frying: The frying equipment is a vacuum frying equipment. Set the internal vacuum degree of the pot to 0.085 MPa, adopt electromagnetic heating method, and initially set the heating power to 3 kW. Feed the pulverized rice flour into the internal part of the vacuum frying equipment to start frying, and use a near-infrared spectroscopy on-line analyzer to monitor the moisture, sugar, and starch gelatinization degree in the rice paste in real time. When the moisture content reaches 19.5 - 20.5% and the starch gelatinization degree reaches 89 - 90%, adjust the heating power to 1 kW, and at the same time add 0.8% of resistant dextrin and 0.3% of γ-aminobutyric acid, with an addition speed of 5 g / min. Continue frying for 5 minutes and then stop heating;

[0013] S4. Precision ripening; The first-stage ripening: Put the formed rice dough into a constant temperature and humidity box, set the temperature to 35°C and the humidity to 80%, and place it for 6 hours. Real-time monitor the environmental parameters through the temperature and humidity sensors in the box. When the temperature and humidity deviate from the set value by ±2°C or ±5%, automatically adjust the equipment operation to ensure environmental stability;

[0014] The second-stage ripening: Raise the temperature to 45°C and adjust the humidity to 70%, and continue for 8 hours. In this stage, monitor the carbon dioxide and oxygen concentrations in the box through a gas composition sensor, and maintain the carbon dioxide concentration at 0.5% - 1% and the oxygen concentration at 18% - 20% to ensure the smooth progress of the Maillard reaction;

[0015] The third-stage ripening: Lower the temperature to 30°C and lower the humidity to 60%, and ripen for 10 hours;

[0016] S5. Packaging.

[0017] On the basis of the above solution and as a preferred solution of the above solution, the step S1 further includes: Adopt hyperspectral imaging for sorting the quality of rice, and eliminate the mildewed and insect-eaten grains to ensure the quality of rice.

[0018] On the basis of the above solution and as a preferred solution of the above solution, the temperature of the magnetized water in the step S1 is 25°C, the magnetization intensity is 1500 Gs, and 0.05% of cellulase is added to the soaking solution for auxiliary treatment.

[0019] Based on the above solution and as a preferred solution of the above solution, the ultrasonic wave in step S1 is pulsed ultrasonic wave, which works for 2 seconds and intervals for 1 second, and the power density is 0.5W / cm 3 , and the soaking water temperature is monitored in real time to keep the soaking water temperature less than or equal to 30°C.

[0020] Based on the above solution and as a preferred solution of the above solution, 0.1% of nano-scale silica flow aid is added during the crushing in step S2 to prevent particle agglomeration.

[0021] Based on the above solution and as a preferred solution of the above solution, the packaging material used in step S5 is a nano-composite packaging material; the nano-composite packaging material includes two layers, the inner layer is a nano-silica coating, and the outer layer is a nano-silver antibacterial layer; the thickness of the nano-silica coating is 0.5μm. The oxygen transmission rate is 0.008cm 3 / (m 2 ·24h·0.1MPa); the particle size of the silver particles in the nano-silver antibacterial layer is 20 nanometers, and the antibacterial rate against Escherichia coli and Staphylococcus aureus reaches 99.5%.

[0022] The beneficial effects of the present invention are:

[0023] 1. By analyzing and screening the rice with amylose and amylopectin in the most reasonable range, the present invention can ensure that the rice mooncakes made from the rice have excellent taste.

[0024] 2. By soaking with magnetized water in cooperation with ultrasonic waves, the soaking effect can be greatly improved.

[0025] 3. When the present invention crushes, the rice is pre-cooled first, then undergoes preliminary crushing and secondary crushing. During the secondary crushing process, a laser particle size analyzer is used to monitor the particle size distribution in real time, which has a good crushing effect, and the particle size consistency of the obtained rice flour is better, and the quality of the produced rice mooncakes is better.

[0026] 4. By realizing intelligent frying through real-time monitoring with a near-infrared spectroscopy on-line analyzer, it can ensure that the moisture, sugar and starch gelatinization degree in the fried rice paste are all within the set range, making the produced rice mooncakes have good taste and high quality.

[0027] 5. By precisely controlling the temperature and humidity of the system, the present invention ensures that both the temperature and humidity during the ripening process are maintained within the most suitable range, ensuring the stability and efficiency of the ripening process of the rice mooncakes, and making the rice mooncakes have a unique flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a process flow schematic diagram of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0029] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0030] A method for fine processing of rice mooncake raw materials includes the following steps: S1, raw material screening and pretreatment; S2, ultra-fine pulverization; S3, intelligent frying; S4, precise ripening; S5, packaging.

[0031] Among them, step S1 raw material screening and pretreatment includes:

[0032] Preliminary screening: Hyperspectral imaging is used for sorting the quality of rice, and mildewed and insect-eaten grains are removed to ensure the quality of rice.

[0033] Raw material screening: A near-infrared spectroscopy analyzer is used to analyze the composition of rice and determine the contents of amylose and amylopectin in the rice. According to the optimal taste ratio required for rice mooncakes, that is, the amylose content is 18%-22% and the amylopectin content is 78%-82%, the most suitable rice is selected as the raw material for rice mooncakes.

[0034] Soaking treatment: The selected rice and jasmine tea are put into a soaking container according to a mass ratio of 10-12:1, and magnetized water is added for soaking, and the material-liquid ratio is 1:2. The magnetized water is prepared by a magnetized water generator with a magnetization intensity of 1500 Gs. At the same time, ensure that the temperature of the magnetized water is 25°C. The ultrasonic-assisted soaking technology is adopted, and the soaking container is placed in an ultrasonic generator, and the ultrasonic frequency is set to 25-30 kHz, the power is 400 W, and the soaking time is 1.5 hours. During the soaking process, stir once every 15 minutes, and the stirring speed is 50-55 r / min to ensure uniform soaking of the rice. After soaking, drain and rinse twice with deionized water.

[0035] During the soaking process, 0.05% of cellulase is added to the soaking solution for auxiliary treatment to shorten the soaking time and improve production efficiency. The ultrasonic wave is preferably pulsed-mode ultrasonic wave, which works for 2 seconds and stops for 1 second in a cycle, and the power density is 0.5 W / cm 3 , and the soaking water temperature is monitored in real time to keep the soaking water temperature less than or equal to 30°C to ensure the soaking effect and.

[0036] Step S2 ultra-fine pulverization includes:

[0037] Low-temperature precooling: The steamed and cooled rice is put into liquid nitrogen for precooling, the temperature of the liquid nitrogen is -196°C, and the precooling time is 3 minutes to make the rice brittle instantly.

[0038] Initial pulverization: An ultra-fine pulverizer is used to initially pulverize the precooled rice, the pulverization rotation speed is 3000 r / min, the pulverization time is 2-4 minutes, and the particle size of the pulverized rice powder is 190-200 mesh.

[0039] Secondary pulverization: Feed the preliminarily pulverized rice flour into a jet mill, using compressed air as the power, with a compressed air pressure of 0.8 MPa, the air flow velocity controlled at 200 m / s, and the rotational speed of the classification wheel set at 3500 r / min. And use a laser particle size analyzer to monitor the particle size distribution in real time. When the particle size of the rice flour reaches 800 - 1000 mesh and the coefficient of variation (CV) value of the particle size uniformity is less than 5%, stop pulverization. Fill the pulverization chamber with carbon dioxide gas at a gas flow rate of 5 m 3 / h to prevent the oxidation of the rice flour.

[0040] Add 0.1% of nano - silica flow aid during the pulverization process to prevent particle agglomeration.

[0041] Step S3 intelligent frying includes:

[0042] Equipment and parameters: Use a vacuum frying equipment with an on - line component detection system, set the vacuum degree in the pot to 0.085 MPa, adopt electromagnetic heating method, and the initial heating power is set at 3 kW.

[0043] Frying process: Pour the pulverized rice flour into the frying equipment and start the equipment. Real - time monitor key indicators such as moisture, sugar, and starch gelatinization degree in the rice paste through a near - infrared spectroscopy on - line analyzer. When the moisture content reaches 19.5 - 20.5% and the starch gelatinization degree reaches 89 - 90%, the system automatically adjusts the heating power to 1 kW, and at the same time, use a metering feeder to add 0.8% of resistant dextrin and 0.3% of γ - aminobutyric acid at an addition speed of 5 g / min. Continue frying for 5 minutes and then stop heating. The entire frying process takes 12 minutes in total.

[0044] Step S4 precise ripening includes:

[0045] First - stage ripening: Put the formed rice dough into a constant temperature and humidity box, set the temperature at 35°C and the humidity at 80%, and place it for 6 hours. Real - time monitor the environmental parameters through the temperature and humidity sensors in the box. When the temperature and humidity deviate from the set value by ±2°C or ±5%, the PLC control system automatically adjusts the operation of the equipment to ensure environmental stability.

[0046] Second - stage ripening: Raise the temperature to 45°C and adjust the humidity to 70%, and continue for 8 hours. In this stage, monitor the carbon dioxide and oxygen concentrations in the box through a gas component sensor, maintain the carbon dioxide concentration at 0.5% - 1% and the oxygen concentration at 18% - 20% to ensure the smooth progress of the Maillard reaction.

[0047] Third - stage ripening: Lower the temperature to 30°C and reduce the humidity to 60%, and ripen for 10 hours to stabilize the product quality.

[0048] Step S5 packaging includes:

[0049] Packaging material: A nano-composite packaging material is used. The inner layer is a nano-silica coating with a coating thickness of 0.5 μm and an oxygen transmission rate of 0.008 cm 3 / (m 2 ·24h·0.1MPa); the outer layer is a nano-silver antibacterial layer with silver particle size of 20 nm, and the antibacterial rate against Escherichia coli and Staphylococcus aureus reaches 99.5%.

[0050] Packaging process: A vacuum nitrogen-filling packaging machine is used for packaging. First, vacuum is pumped to -0.09 MPa, and then a mixed gas of nitrogen, carbon dioxide and oxygen is filled. The gas ratio is 80% nitrogen, 15% carbon dioxide and 5% oxygen.

[0051] Example 1:

[0052] Raw material preparation: Select 50 kg of rice with 20% amylose content and 80% amylopectin content, 5 kg of jasmine tea, and 300 L of magnetized water; soak, crush, fry, ripen and package according to the above specific implementation manner. Product detection: After detection, the particle size of the obtained rice mooncake raw materials is 850 mesh, and the CV value of particle size uniformity is 4.8%; the moisture content is 18.5%, and the starch gelatinization degree is 87%; the finished rice mooncake has a delicate and smooth taste, rich rice and tea fragrance, and the shelf life can reach more than 6 months at room temperature.

[0053] Example 2:

[0054] Raw material preparation: Select 50 kg of rice with 18% amylose content and 82% amylopectin content, 5 kg of jasmine tea, and 350 L of magnetized water, and operate in the same way as the specific implementation manner. Product detection: The particle size of the rice mooncake raw materials is 900 mesh, and the CV value of particle size uniformity is 4.5%; the moisture content is 19.2%, and the starch gelatinization degree is 89%; the finished product has an excellent taste, rich nutritional components, and the microbial indicators meet the national standards. The shelf life can be extended to 8 months under refrigeration conditions.

[0055] The preferred specific embodiments of the present invention have been described in detail above. It should be understood that those of ordinary skill in the art can make many modifications and variations based on the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by those skilled in the art in the technical field according to the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the protection scope determined by the claims.

Claims

1. A refined processing method for raw materials of rice mooncakes, characterized in that, It includes the following steps: S1. Raw material screening and pretreatment: Analyze the amylose and amylopectin contents in rice, and screen out rice with an amylose content of 18 - 22% and an amylopectin content of 78 - 82% as the raw material for rice mooncakes; Put the screened raw material for rice mooncakes and jasmine tea into an immersion container at a mass ratio of 10 - 12:1, add magnetized water for immersion, and the material - liquid ratio is 1:2; Use ultrasonic treatment of the immersion liquid for auxiliary immersion, the ultrasonic frequency is 25 - 30 kHz, and the immersion time is 1.5 hours; During the immersion process, stir once every 15 minutes, and the stirring speed is 50 - 55 r / min; After immersion, drain and rinse twice with deionized water; S2. Ultra - fine pulverization: It includes low - temperature precooling, primary pulverization, and secondary pulverization; The low - temperature precooling is: Put the steamed and cooled rice into liquid nitrogen for precooling, the temperature of liquid nitrogen is - 196 °C, and the precooling time is 3 minutes to make the rice brittle; The primary pulverization is: Use a super - fine pulverizer to perform primary pulverization on the precooled rice, the pulverization rotation speed is 3000 r / min, the pulverization time is 2 - 4 minutes, and the particle size of the pulverized rice flour is 190 - 200 mesh; The secondary pulverization is: Feed the primarily pulverized rice flour into a jet mill, use compressed air as the power, the compressed air pressure is 0.8 MPa, the air flow speed is 200 m / s, the rotation speed of the classification wheel is 3500 r / min, and stop pulverization when the particle size of the rice flour obtained by secondary pulverization is 900 - 100 mesh and the coefficient of variation (CV) value of particle size uniformity is less than 5%; During the secondary pulverization process, use a laser particle size analyzer to monitor the particle size distribution in real - time; S3. Intelligent frying: The frying equipment is a vacuum frying equipment, set the vacuum degree in the pot to 0.085 MPa, adopt electromagnetic heating, and the initial heating power is set to 3 kW; Feed the pulverized rice flour into the internal part of the vacuum frying equipment to start frying, and use a near - infrared spectroscopy online analyzer to monitor the moisture, sugar, and starch gelatinization degree in the rice paste in real - time; When the moisture content reaches 19.5 - 20.5% and the starch gelatinization degree reaches 89 - 90%, adjust the heating power to 1 kW, and at the same time add 0.8% of resistant dextrin and 0.3% of γ - aminobutyric acid, and the addition speed is 5 g / min; Continue frying for 5 minutes and then stop heating; S4. Precision ripening; The first - stage ripening: Put the formed rice dough into a constant - temperature and constant - humidity box, set the temperature to 35 °C and the humidity to 80%, and place it for 6 hours; Real - time monitor the environmental parameters through the temperature and humidity sensors in the box, and when the temperature and humidity deviate from the set value by ±2 °C or ±5%, automatically adjust the equipment operation to ensure environmental stability; The second - stage ripening: Raise the temperature to 45 °C and adjust the humidity to 70%, and continue for 8 hours; In this stage, monitor the carbon dioxide and oxygen concentrations in the box through a gas composition sensor, maintain the carbon dioxide concentration at 0.5% - 1% and the oxygen concentration at 18% - 20% to ensure the smooth progress of the Maillard reaction; The third - stage ripening: Lower the temperature to 30 °C and lower the humidity to 60%, and ripen for 10 hours; S5. Packaging.

2. The refined processing method of rice mooncake raw materials according to claim 1, characterized in that The step S1 further includes: performing rice quality sorting by hyperspectral imaging to remove mildewed and insect-infested grains to ensure rice quality.

3. The refined processing method of the raw materials for rice mooncakes according to claim 1, characterized in that In the step S1, the temperature of the magnetized water is 25°C, the magnetization intensity is 1500 Gs, and 0.05% of cellulase is added to the soaking solution for auxiliary treatment.

4. A method for fine processing of raw materials for rice mooncakes according to claim 1, characterized in that, In the step S1, the ultrasonic wave is a pulsed-mode ultrasonic wave, which works for 2 seconds and then pauses for 1 second, and the power density is 0.5 W / cm 3 , and the water temperature during soaking is monitored in real time to keep the water temperature during soaking less than or equal to 30°C.

5. A refined processing method for the raw materials of rice mooncakes according to claim 1, characterized in that, When pulverizing in the step S2, 0.1% of nanoscale silica flow aid is added to prevent particle agglomeration.

6. A method for fine processing of rice mooncake raw materials according to claim 1, characterized in that, The packaging material used in step S5 is a nano-composite packaging material; the nano-composite packaging material includes two layers, the inner layer is a nano-silica coating, and the outer layer is a nano-silver antibacterial layer; the thickness of the nano-silica coating is 0.5 μm; the oxygen transmission rate is 0.008 cm 3 / (m 2 ·24 h·0.1 MPa); the particle size of the silver particles in the nano-silver antibacterial layer is 20 nanometers, and the antibacterial rate against Escherichia coli and Staphylococcus aureus reaches 99.5%.

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