A dried rice powder prepared with new rice and a method of preparing the same

Abstract

The application discloses a method for preparing dry rice powder from new rice, and belongs to the technical field of agricultural product processing. The preparation of the dry rice powder is specifically as follows: taking new rice as raw material, soaking and crushing, preparing rice powder powder with a water content of 28-35% by using a fatty acid solution, then extruding, curing and forming the rice powder powder, aging, loosening, drying and cutting, so that the dry rice powder is obtained; compared with the prior art, the dry rice powder prepared by the method has the advantages of low cost, smooth taste, non-sticky teeth, no tooth staining, soft and glutinous taste, low broken rice rate and strong elasticity.

Description

TECHNICAL FIELD

[0001] The present application relates to a method for preparing dry rice powder from fresh rice, belonging to the technical field of agricultural product processing. BACKGROUND

[0002] Rice powder is a popular traditional snack and is widely loved by consumers. In recent years, with the increasing attention to gluten-free food, rice powder has also been increasingly welcomed by traditional non-rice-based consumer groups. Rice powder mainly uses indica rice as the main raw material, and the main process includes cleaning, soaking, crushing, curing, shaping, aging, drying, etc. From the raw materials used, rice powder can be divided into pure rice rice powder and modified rice powder. The main raw material for preparing rice powder is indica rice. Taking the production of straight dry rice powder by self-curing type extruding machine as an example, if fresh indica rice is used as raw material, the rice powder is prone to phenomena such as extrusion hole blockage, rice powder puffing, and uneven extrusion. When making rice powder, it cannot be well shaped, is prone to broken strips, and when cooking rice powder, the soup is serious and the rice powder is prone to broken strips. During the aging process of rice, under the action of endogenous enzymes, amylopectin will be hydrolyzed into amylose, fat decomposition and protein oxidation will hinder starch gelatinization. These changes reduce the gelatinization viscosity of aged rice, make the extrusion uniform during production, and make the rice powder easy to shape, increase the hardness of the rice powder, and the rice powder is not prone to broken strips. When cooking, the soup rate is low and it has toughness. Modified rice powder is prepared by adding other starches with high amylose content and easy gelatinization, such as corn starch. However, the addition of starch from other sources will introduce gluten into the rice powder, making the rice powder lose the advantage of being gluten-free.

[0003] At present, indica rice that has been aged for about one year is most suitable for rice powder production. However, in actual production, in order to reduce production costs, many manufacturers even use indica rice that has been aged for two to three years or even longer. During long-term storage, rice may become moldy due to improper storage, produce aflatoxins, especially in high-temperature and high-humidity climate areas such as southern China and Southeast Asia, which are the main producing areas of rice powder. Even if proper storage measures are taken, the fat and protein in rice that has been aged for more than one year will oxidize and decompose, producing pyridine, pentanal, hexanal, and hydrogen sulfide. From the perspectives of nutrition and health, indica rice that has been aged for too long is not an ideal raw material for making rice powder. SUMMARY

[0004] In view of the defects and deficiencies of the prior art, the present application provides a method for preparing dry rice powder from fresh rice. The dry rice powder prepared by the method has a smooth taste, is not sticky, has no tooth stains, has a soft and glutinous taste, has a low broken strip rate, and has strong elasticity and toughness, compared with the prior art.

[0005] The purpose of the present application is to provide a method for preparing dry rice powder from fresh rice, which comprises the following steps:

[0006] (1) raw material pretreatment: taking indica rice, washing, soaking, draining, crushing, and obtaining rice powder; the indica rice is harvested and stored for less than 3 months;

[0007] (2) modulation: configuring a fatty acid solution with a mass fraction of 0.5-1.5% (based on the dry weight of indica rice); using the mixed solution to adjust the moisture content of the rice powder prepared in step (1) to 28-35%, and preparing water-absorbing rice powder;

[0008] (3) extrusion: extruding and curing the water-absorbing rice powder prepared in step (2) to form a shaped rice powder;

[0009] (4) aging and loosening: aging and loosening the shaped rice powder obtained in step (3);

[0010] (5) drying: drying the loosened rice powder in step (4) by segment drying, the first segment drying temperature is 40-45℃, the humidity is 85-90%, and the time is 0.5-1h; the second segment drying temperature is 37-40℃, the humidity is 80-85%, and the time is 0.5-1h; the third segment drying temperature is 33-37℃, the humidity is 70-75%, and the time is 1.5-2h;

[0011] (6) cutting: cutting the dried rice powder in step (5) to obtain dry rice powder.

[0012] In one embodiment, the crushing in step (1) has a mesh size of 80-100 mesh.

[0013] In one embodiment, the soaking time in step (1) is 4-6 hours.

[0014] In one embodiment, the fatty acid in step (2) includes one or more of palmitic acid, myristic acid, and lauric acid.

[0015] In one embodiment, the amount of fatty acid added in step (2) is 1.0-1.5% based on the dry weight of indica rice.

[0016] In one embodiment, the specific preparation process of the fatty acid solution in step (2) is: dissolving the fatty acid with a small amount of edible alcohol, and then dispersing it in water to prepare.

[0017] In one embodiment, the extrusion and curing in step (3) is performed using a self-curing rice extruder, with an extrusion temperature of 85-95℃ and a screw speed of 180-200 rpm.

[0018] In one embodiment, the aging in step (4) is performed at 40-45℃ and 80-90% relative humidity for 6-8h.

[0019] In an embodiment, the loosening of the silk in step (4) is specifically aging the rice powder, so that the parallel rice powder is dispersed, and the rice powder which is not easy to be loosened can be dispersed by water.

[0020] In an embodiment, the cutting in step (6) is cutting into a suitable size according to the packaging requirement.

[0021] A second object of the present application is to provide a dry rice powder prepared by the above method.

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

[0023] The present application can effectively reduce the paste viscosity of starch by adding specific fatty acids to the new rice, so that the new rice for preparing rice powder will not cause the extruder to be blocked due to high viscosity, or cannot be dispersed during aging, etc. Compared with other lipids, the fatty acids will not excessively affect the aging effect of starch, thereby ensuring the effect of aging and forming of the rice powder. In addition, the starch-lipid complex formed by the added fatty acids and starch increases the hydrophobicity of the rice powder, which improves the drying efficiency of the rice powder. At the same time, the dissolution of starch during cooking of the rice powder is reduced, the cooking performance of the rice powder is improved, the slurry rate and broken strand rate of the rice powder are reduced, and the cooking performance is improved. The dry rice powder prepared has a smooth and non-sticky taste, no tooth staining, a soft and glutinous taste, a low broken strand rate, and a strong elasticity. DETAILED DESCRIPTION

[0024] The present application will be further described below in combination with specific embodiments.

[0025] The determination method involved in the present application

[0026] 1. The paste properties of the raw material in the processing process are determined by using a rapid viscosity analyzer, and the determination method is as follows:

[0027] The moisture content of the raw material before extrusion is determined by using a rapid moisture analyzer;

[0028] The raw material is adjusted into a suspension liquid with a total weight of 25 g and a solid content of 6%, and the paste curve of the raw material is determined according to the following procedure: initial temperature: 30℃, maintaining for 5 min; temperature rising stage: from 30℃ to 95℃ within 15 min; holding stage 1: 95℃, maintaining for 50 min; temperature falling stage: from 95℃ to 50℃ within 10 min; holding stage 2: 50℃, maintaining for 5 min, the stirring speed is 160 rpm throughout the process; the peak viscosity, peak-trough viscosity, final viscosity, the difference between the peak viscosity and the peak-trough viscosity, and the difference between the final viscosity and the peak-trough viscosity are obtained.

[0029] 2. The broken rice rate, slurry rate, cooking property, and moisture content of the dry rice flour are determined according to the method specified in the group standard T / CCOA 4-2019 Dry Rice Flour;

[0030] The fresh indica rice involved in the embodiments of the application is new rice harvested within 3 months;

[0031] Embodiment 1

[0032] A method for preparing dry rice flour from new rice, the method comprising the following steps:

[0033] (1) Raw material pretreatment: 1 kg of fresh indica rice is cleaned, soaked for 6 hours, drained, and pulverized to 100 mesh to obtain water-absorbed rice powder;

[0034] (2) Conditioning: 15 g of fatty acid (palmitic acid) is dissolved in a small amount of edible alcohol, and then dispersed in 50 ml of water; the water content of the water-absorbed rice powder obtained in step (1) is adjusted to 35% (the insufficient water is supplemented with pure water) using this mixed solution, and the mixture is mixed uniformly to form a mixture;

[0035] (3) Extrusion: the mixture obtained in step (2) is cured and formed by a self-curing rice flour extruder, the extrusion temperature is 90-95℃, the screw rotation speed is 200 rpm, and the formed rice flour is obtained;

[0036] (4) Aging: the formed rice flour obtained in step (3) is aged at 45℃ and 90% relative humidity for 8 hours;

[0037] (5) Loosening: the aged rice flour in step (4) is loosened to disperse the parallel rice flour, and the rice flour that is not easy to loosen can be combed with water;

[0038] (6) Drying: the loosened rice flour in step (5) is dried by a segmented drying method, the first segment drying temperature is 45℃, the humidity is 90%, the time is 0.5h; the second segment drying temperature is 40℃, the humidity is 85%, the time is 0.5h; the third segment drying temperature is 37℃, the humidity is 75%, the time is 2h; and the dry rice flour is obtained.

[0039] Embodiment 2

[0040] A method for preparing dry rice flour from new rice, the method comprising the following steps:

[0041] (1) Raw material pretreatment: 1 kg of fresh indica rice is cleaned, soaked for 6 hours, drained, and pulverized to 100 mesh to obtain water-absorbed rice powder;

[0042] (2) Conditioning: Take fatty acid (myristic acid) 12 g, add a small amount of alcohol to dissolve, then disperse in 50 ml water; use this mixed solution to adjust the moisture content of the rice powder obtained in step (1) to 32% (insufficient water is supplemented with pure water), mix thoroughly to form a mixture;

[0043] (3) Extrusion: The mixture obtained in step (2) is cured and formed by a self-curing rice powder extruder, the extrusion temperature is 90-95℃, the screw speed is 200 rpm, and the formed rice powder is obtained;

[0044] (4) Aging: The formed rice powder obtained in step (3) is aged at 45℃ and 90% relative humidity for 8h;

[0045] (5) Loosen the silk: The rice powder aged in step (4) is treated by loosening the silk, and the rice powder which is not easy to loosen can be combed with water;

[0046] (6) Drying: The rice powder after loosening the silk in step (5) is dried by segment drying, the first segment drying temperature is 40℃, the humidity is 85%, the time is 1h; the second segment drying temperature is 37℃, the humidity is 80%, the time is 1h; the third segment drying temperature is 35℃, the humidity is 70%, the time is 1.5h; the dry rice powder is obtained.

[0047] Example 3

[0048] A method for preparing dry rice powder from new rice, the method comprising the following steps:

[0049] (1) Raw material pretreatment: Fresh indica rice 1 kg is washed, soaked for 6h, drained, and crushed to 100 mesh to obtain water-absorbed rice powder;

[0050] (2) Conditioning: Take fatty acid (myristic acid) 12 g, add a small amount of alcohol to dissolve, then disperse in 50 ml water; use this mixed solution to adjust the moisture content of the rice powder to 32% (insufficient water is supplemented with pure water), mix thoroughly to form a mixture;

[0051] (3) Extrusion: The mixture obtained in step (2) is cured and formed by a self-curing rice powder extruder, the extrusion temperature is 90-95℃, the screw speed is 200 rpm, and the formed rice powder is obtained;

[0052] (4) Aging: The formed rice powder obtained in step (3) is aged at 45℃ and 90% relative humidity for 8h;

[0053] (5) Loosen the silk: The rice powder aged in step (4) is treated by loosening the silk, and the rice powder which is not easy to loosen can be combed with water;

[0054] (6) Drying: the rice powder after step (5) is dried by adopting the way of segment drying, the first segment drying temperature is 42℃, the humidity is 87%, the time is 0.5h; the second segment drying temperature is 38℃, the humidity is 83%, the time is 0.7h, the third segment drying temperature is 35℃, the humidity is 72%, the time is 1.7h; the dry rice powder is obtained.

[0055] Comparative Example 1

[0056] (1) Raw material pretreatment: 1kg of aged indica rice is cleaned, soaked for 6h, drained, and crushed to 100 meshes to obtain water-absorbed rice powder;

[0057] (2) Modulation: the water content of the rice powder obtained in step (1) is adjusted to 35% by adding water, and the rice powder material is obtained;

[0058] (3) Extrusion: the rice powder material obtained in step (2) is cured and formed by using a self-curing rice powder extruder, the extrusion temperature is 90-95℃, the screw speed is 200rpm, and the formed rice powder is obtained;

[0059] (4) Aging: the formed rice powder obtained in step (3) is aged at 45℃ and 90% relative humidity for 8h;

[0060] (5) Loosening: the aged rice powder in step (4) is loosened to disperse the parallel rice powder, and the rice powder which is not easy to loosen can be combed with water;

[0061] (6) Drying: the rice powder after step (5) is dried by adopting the way of segment drying, the first segment drying temperature is 45℃, the humidity is 90%, the time is 0.5h; the second segment drying temperature is 40℃, the humidity is 85%, the time is 0.5h; the third segment drying temperature is 37℃, the humidity is 75%, the time is 2h; the dry rice powder is obtained.

[0062] Comparative Example 2

[0063] (1) Raw material pretreatment: 1kg of fresh indica rice is cleaned, soaked for 6h, drained, and crushed to 100 meshes to obtain water-absorbed rice powder;

[0064] (2) Modulation: the water content of the rice powder obtained in step (1) is adjusted to 35% by adding water, and the rice powder material is obtained;

[0065] (3) Extrusion: the rice powder material obtained in step (2) is cured and formed by using a self-curing rice powder extruder, the extrusion temperature is 90-95℃, the screw speed is 200rpm, and the formed rice powder is obtained;

[0066] (4) Aging: the formed rice powder obtained in step (3) is aged at 45℃ and 90% relative humidity for 8h;

[0067] (5) Loosen the silk: the aged rice flour in step (4) is treated with silk loosening, and the rice flour that is not easy to loosen is combed with water;

[0068] (6) Drying: the rice flour after silk loosening in step (5) is dried in a segmented drying manner, the first segment drying temperature is 45℃, the humidity is 90%, the time is 0.5h; the second segment drying temperature is 40℃, the humidity is 85%, the time is 0.5h; the third segment drying temperature is 37℃, the humidity is 75%, the time is 2h; the dry rice flour is obtained.

[0069] Comparative Example 3

[0070] The dry rice flour is prepared according to the method described in CN 111631345A, which specifically includes the following steps:

[0071] (1) The rice harvested for 3 months (Indica rice) is laid on the material conveying belt, and the thickness of the rice layer is not more than 2cm;

[0072] (2) The rice is conveyed to the vibration device, the vibration frequency of the vibration device is 960r / min, the amplitude is 10mm, and the time is 30 minutes. During the vibration process, the rice is treated with intermittent infrared rays, the wavelength of the infrared rays is 450 microns, the power is 140W, the infrared treatment time is 20 seconds each time, and the interval time is 30 seconds. After the pretreatment of the rice, the rice is dehulled and milled to obtain the rice;

[0073] (3) The rice is soaked in 36℃ water for 3h after washing, and then the water is filtered and dried. The rice is crushed with a 60-mesh hammer screen pulverizer, and the rice powder is passed through an 80-mesh screen. Then, drinking water is added, and the rice powder is mixed uniformly with a powder mixer. The moisture content of the rice powder is adjusted to 35%, the rotation speed of the powder mixer is 1500r / min, and the powder mixing time is 10min;

[0074] (4) The mixed material is extruded through a double screw extruder to make rice powder. The extruded rice powder is placed in an environment with a humidity of 85% and a temperature of 34℃ for aging for 6h, and then the rice powder is sent into a steaming cabinet for 2min. The re-steamed rice powder is sent into an environment with a temperature of 50℃ for aging for 6h. After the aging of the rice powder, the rice powder is soaked in a water pool for 20min to remove the residual slurry on the rice powder, and then the rice powder is combed. Then, the rice powder is dried, cut, and packaged.

[0075] Comparative Example 4 (changing the type of fatty acid)

[0076] (1) Raw material pretreatment: 1kg of fresh Indica rice is washed, soaked for 6h, drained, and crushed to 100 mesh to obtain water-absorbing rice powder;

[0077] (2) Modulation: Take fatty acid (oleic acid) 15 g, add a small amount of edible alcohol to dissolve, and then disperse in 50 ml of water; use this mixed solution to adjust the moisture content of the rice powder to 35% (insufficient water is supplemented with pure water), mix thoroughly, and obtain a mixture;

[0078] (3) Extrusion: The mixture obtained in step (2) is matured and formed by a self-matured rice powder extruder, with an extrusion temperature of 90-95°C and a screw rotation speed of 200 rpm, to obtain formed rice powder;

[0079] (4) Aging: The formed rice powder obtained in step (3) is aged at 45°C and 90% relative humidity for 8 hours;

[0080] (5) Loosen the silk: The rice powder after aging in step (4) is treated by loosening the silk, and the rice powder which is not easy to loosen can be combed with water;

[0081] (6) Drying: The rice powder after loosening the silk in step (5) is dried by segment drying, with the first segment drying temperature being 45°C, the humidity being 90%, the time being 0.5h; the second segment drying temperature being 40°C, the humidity being 85%, the time being 0.5h; the third segment drying temperature being 37°C, the humidity being 75%, the time being 2h; and the dry rice powder is obtained.

[0082] Comparative Example 5 (changing the type of fatty acid)

[0083] (1) Raw material pretreatment: Fresh indica rice 1 kg is washed, soaked for 6 hours, drained, and ground to 100 mesh to obtain water-absorbing rice powder;

[0084] (2) Modulation: Take fatty acid (stearic acid) 15 g, add a small amount of edible alcohol to dissolve, and then disperse in 50 ml of water; use this mixed solution to adjust the moisture content of the rice powder to 35% (insufficient water is supplemented with pure water), mix thoroughly, and form a mixture;

[0085] (3) Extrusion: The mixture obtained in step (2) is matured and formed by a self-matured rice powder extruder, with an extrusion temperature of 90-95°C and a screw rotation speed of 200 rpm, to obtain formed rice powder;

[0086] (4) Aging: The formed rice powder obtained in step (3) is aged at 45°C and 90% relative humidity for 8 hours;

[0087] (5) Loosen the silk: The rice powder after aging in step (4) is treated by loosening the silk, and the rice powder which is not easy to loosen can be combed with water;

[0088] (6) drying: the rice powder after step (5) is dried by adopting the way of segment drying, the first segment drying temperature is 45°C, the humidity is 90%, the time is 0.5h; the second segment drying temperature is 40°C, the humidity is 85%, the time is 0.5h; the third segment drying temperature is 37°C, the humidity is 75%, the time is 2h; the dry rice powder is obtained.

[0089] Comparative example 6 (changing the adding amount of fatty acid)

[0090] (1) raw material pretreatment: fresh indica rice 1kg is cleaned, soaked for 6h, drained, and crushed to 100 mesh to obtain water-absorbed rice powder;

[0091] (2) conditioning: take fatty acid (palmitic acid) 20g, add a small amount of edible alcohol to dissolve, then disperse in 50ml water; use this mixed solution to adjust the moisture content of the rice powder to 35% (the insufficient water is supplemented with pure water), mix well to form a mixture;

[0092] (3) extrusion: the mixture obtained in step (2) is cured and formed by using a self-curing rice powder extrusion machine, the extrusion temperature is 90-95°C, the screw speed is 200rpm, and the formed rice powder is obtained;

[0093] (4) aging: the formed rice powder obtained in step (3) is aged at 45°C and 90% relative humidity for 8h;

[0094] (5) loosening: the rice powder after aging in step (4) is loosened to disperse the parallel rice powder, and the rice powder which is not easy to loosen can be combed with water;

[0095] (6) drying: the rice powder after step (5) is dried by adopting the way of segment drying, the first segment drying temperature is 45°C, the humidity is 90%, the time is 0.5h; the second segment drying temperature is 40°C, the humidity is 85%, the time is 0.5h; the third segment drying temperature is 37°C, the humidity is 75%, the time is 2h; the dry rice powder is obtained.

[0096] Results determination

[0097] 1. The performance indicators during the preparation of the rice powder of examples 1-3 and comparative examples 1-6 are determined, and the results are shown in table 1:

[0098] Table 1, RVA detection viscosity data

[0099]

[0100] The peak viscosity corresponds to the maximum viscosity that the indica rice raw material can reach in the extruding machine during the production of rice flour, the final viscosity corresponds to the viscosity of the rice flour during the aging process, and the retrogradation value reflects the difficulty of the aging of the rice flour, the smaller the retrogradation value, the more difficult the aging, that is, the more obvious the anti-aging effect, but the aging process of the rice flour needs the aging of the starch to form a gel to give the rice flour enough elasticity and toughness, so the decrease of the viscosity cannot excessively affect the aging of the rice flour.

[0101] It can be known from the results in Table 1 that the peak viscosity of the aged rice in Comparative Examples 1 and 2 is significantly lower than that of the fresh indica rice, the aged rice can be smoothly extruded during the extrusion of the rice flour, while the fresh rice will cause the blockage of the extrusion opening of the rice flour machine due to the too large viscosity, and the broken rice or the puffing of the rice flour will occur, which is not conducive to the production and quality of the rice flour. In Examples 1-3, the peak viscosity of the rice flour is lower than that of the fresh rice and close to that of the aged rice, and the rice flour can be uniformly extruded. The peak viscosity of Comparative Examples 3 and 4 is lower than that of the fresh rice, but is still significantly higher than that of the aged rice, and the peak viscosity of Comparative Examples 5 and 6 is higher than that of the fresh rice, which is due to the fact that the added fatty acid has too long carbon chain, the ability of forming starch-lipid complex with amylose is decreased, or the added amount of the fatty acid is too high, the water solubility of the fatty acid is poor, the system tends to self-aggregation, and the viscosity of the system is larger.

[0102] The disintegration value reflects the shear resistance of the starch paste under high temperature conditions and the stability of the hot starch paste, the smaller the disintegration value, the higher the shear resistance and the higher the stability of the starch paste. The broken rice rate of the rice flour during the extrusion is low in the examples with the disintegration value close to that of the aged rice. The retrogradation value indicates the viscosity increase value caused by the re-aggregation between the starch molecules, especially the amylose molecules, when the starch paste is gradually cooled, the larger the retrogradation value, the easier the aging. The rice flour is more easily aged during the aging process in the examples with the retrogradation value close to that of the aged rice, which is more conducive to the molding of the rice flour.

[0103] The added fatty acid in the preparation method of the dry rice flour can form starch-lipid complex with the amylose in the fresh rice, and can reduce the gelatinization viscosity of the starch, the added fatty acid is one or more of palmitic acid, myristic acid and lauric acid, when the starch-lipid complex is formed, the hydrophobic part of the fatty acid enters the hydrophobic helical structure inside the amylose, the chain length and unsaturation of the fatty acid will affect the formation of the complex, the added amount of the fatty acid is 0.5-1.5%, if it is less than 0.5%, the content of the formed complex is too low, and if it is more than 1.5%, the fatty acid tends to self-aggregation due to the poor solubility, which is not conducive to the formation of the complex. Therefore, the effects of the comparative examples of adding stearic acid and oleic acid and the comparative examples exceeding the addition range are not as good as those of the examples of the present application.

[0104] 2. The moisture content of the rice flour at the end of the three stages of drying of Example 1 and Comparative Examples 1, 2, 4, 5, and 6 was measured, and the results are shown in Table 2.

[0105] Table 2. Moisture content at different stages of drying

[0106] Sample Initial / % First stage / % Second stage / % Third stage / % Example 1 32.4 23.7 18.2 13.6 Comparative Example 1 32.1 24.1 18.7 14.3 Comparative Example 2 32.5 24.6 19.1 14.7 Comparative Example 4 32.5 24.9 20.5 15.7 Comparative Example 5 32.6 24.0 18.5 14.2 Comparative Example 6 32.3 25.2 19.7 15.4

[0107] As can be seen from the data in Table 2, the same drying procedure was used for the examples and the comparative examples, and the drying rate of Example 1 was the fastest. At the end of the drying process, the moisture content of the product was below the safe moisture content, while the drying rate of the comparative examples decreased whether the rice was old or new, or whether different fatty acids were added and in what amounts. Under the same drying conditions, the moisture content of the product could not be reduced to below the safe moisture content.

[0108] 3. The quality of the dried rice flour prepared in the examples and the comparative examples was measured, and the results are shown in Table 3.

[0109] Table 3. Measurement of the quality of the rice flour of different samples

[0110] Sample Breaking / % Pasting / % Cooking Example 1 5.0 7.8 Smooth mouth feel, no stickiness, no tooth coating, soft and glutinous mouth feel Example 2 5.0 8.0 Smooth mouth feel, no stickiness, no tooth coating, soft and glutinous mouth feel Example 3 0 7.3 Smooth mouth feel, no stickiness, no tooth coating, soft and glutinous mouth feel Comparative Example 1 10 8.8 Smooth mouth feel, no stickiness, no tooth coating, slightly hard mouth feel Comparative Example 2 60 20.4 Not smooth mouth feel, tooth coating Comparative Example 3 10 14.7 Smooth mouth feel, no stickiness, no tooth coating, slightly hard mouth feel Comparative Example 4 25 17.5 Not smooth mouth feel, tooth coating Comparative Example 5 30 18.4 Not smooth mouth feel, tooth coating Comparative Example 6 20 17.0 Not smooth mouth feel, tooth coating

[0111] As can be seen from the results in Table 3, the fatty acids and the amounts added in Examples 1-3 preferentially form starch-fat complexes, which can effectively bind starch molecules, and the slurry rate is low, the product is tough, the breakage rate is low, the product has a smooth and non-sticky taste, and the taste is softer and more glutinous than the taste of the product of Comparative Example 1 using rice that has been aged for one year, and all of the products can achieve the purpose of using new rice to replace old rice to produce rice flour. However, only the products of Comparative Examples 1 and 3 can meet the relevant index requirements of T / CCOA4-2019 “Dried Rice Flour”, and the other examples cannot meet the corresponding index requirements, and new rice cannot replace old rice.

[0112] The examples provided above are not intended to limit the scope encompassed by the present application, and the described steps are not intended to limit the order of their execution. Those skilled in the art can make obvious improvements to the present application in combination with existing common knowledge, and such improvements also fall within the protection scope defined by the claims of the present application.

Claims

1. A method of reducing the breakage and spew rate of dried rice flour prepared from new rice, characterized by, The method comprises the following steps: (1) raw material pretreatment: taking indica rice, washing, soaking, draining, crushing, and obtaining rice powder; the indica rice is harvested and stored for less than 3 months; (2) conditioning: configuring a fatty acid solution, the addition amount of the fatty acid is 0.5-1.5% based on the dry weight of the indica rice; using the fatty acid solution to adjust the moisture content of the rice powder prepared in step (1) to 28-35%, and preparing water-absorbing rice powder; the fatty acid is one or more of palmitic acid, myristic acid, and lauric acid; (3) extruding: extruding and curing the water-absorbing rice powder prepared in step (2) to form a shaped rice powder; (4) aging and loosening: aging and loosening the shaped rice powder obtained in step (3); (5) drying: drying the loosened rice powder in step (4) by subsection drying, the first subsection drying temperature is 40-45℃, the humidity is 85-90%, and the time is 0.5-1h; the second subsection drying temperature is 37-40℃, the humidity is 80-85%, and the time is 0.5-1h; the third subsection drying temperature is 33-37℃, the humidity is 70-75%, and the time is 1.5-2h; (6) cutting: cutting the dried rice powder in step (5), and obtaining dry rice powder.

2. The method of claim 1, wherein, The crushing in step (1) has a mesh size of 80-100.

3. The method of claim 1, wherein, The soaking time in step (1) is 4-6 hours.

4. The method of claim 1, wherein, The specific preparation process of the fatty acid solution in step (2) is: dissolving the fatty acid with a small amount of edible alcohol, and then dispersing in water to prepare.

5. The method of claim 1, wherein, The addition amount of the fatty acid in step (2) is 1.0-1.5% based on the dry weight of the indica rice.

6. The method of claim 1, wherein, The extruding and curing in step (3) is performed by using a self-curing rice powder extruding machine, the extruding temperature is 85-95℃, and the screw rotation speed is 180-200rpm.

7. The method of claim 1, wherein, The aging in step (4) is performed at 40-45℃ and a relative humidity of 80-90% for 6-8h.

8. The method of claim 1, wherein, The loosening in step (4) is performed on the aged rice powder to disperse the parallel rice powder and to comb the rice powder with water.

9. The method of claim 1, wherein, The cutting in step (6) is performed according to the packaging requirements to obtain a suitable size.

10. A dry rice flour, characterized by, Obtained by the method in any one of claims 1-9.

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