Pretreatment method and application of semi-dry method rice flour special-purpose flour for improving hydration effect

Abstract

The invention is suitable for the technical field of rice processing, and provides a semi-dry method rice noodle special-purpose flour pretreatment method for improving hydration effect and application, the method comprises the following steps: raw material hot air pretreatment, soaking, grinding and drying, and preparation of rice noodle special-purpose flour dry powder, the dry powder is applied in fresh wet rice noodle production; according to hot air drying, rapid drying of a sample is achieved through circulation of hot air, so that cracks are generated on the surfaces of rice grains, the cracks naturally formed by outward migration of water do not damage the integrity of starch grains, the water absorption of rice is improved in the semi-dry method milling process, meanwhile, the milling efficiency is improved, and the quality of the rice is improved. And the content of damaged starch is also reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of rice processing, and particularly relates to a pretreatment method and application of a special powder for semi-dry rice noodles for improving the hydration effect. Background Art

[0002] As one of the three major staple food crops in the world, the production and processing technology of rice plays a key role in ensuring food security and promoting the development of the food industry. According to the latest statistical data of the Food and Agriculture Organization of the United Nations (FAO), the annual global rice production has exceeded the 500 million-ton mark, and it is expected to reach a historical peak of 539 million tons in 2025. This continuous growth trend highlights the strategic position of rice in the global food system. With the rapid development of the food industry, as the core raw material of traditional rice-based foods such as rice noodles, rice cakes, and rice sponges, as well as new rice-based foods, the processing quality of rice flour directly affects the physicochemical properties and sensory quality of the final products. The current mainstream flour-making processes are mainly divided into three major systems: wet method, dry method, and semi-dry method. The traditional wet flour-making process requires long-term soaking for 8 - 12 hours followed by wet grinding. Although it can obtain good starch gel properties, there are bottleneck problems such as large water resource consumption (water consumption per ton of flour reaches 3 - 5 cubic meters), high wastewater treatment cost, and significant risk of microbial contamination (total colony count can reach 10 4 -10 5 CFU / g). The dry flour-making process is simple and water-saving and environmentally friendly, but the local high temperature generated by high-speed mechanical friction will cause the mechanical damage rate of the starch granule surface to exceed 25%, resulting in quality defects such as easy breakage and paste soup after the rice noodles are rehydrated. Although the semi-dry flour-making technology that has emerged in recent years has partially solved the problem of wastewater discharge by controlling the moisture content, the soaking time still needs to be maintained for 4 - 6 hours in the pretreatment stage, and the insufficient hydration uniformity leads to a fluctuation of up to 15 - 20% in the amylose dissolution rate of the finished powder. Aiming at the above technical pain points, the present invention focuses on the rice grain hydration kinetics mechanism and innovatively develops a short-time and high-efficiency hydration pretreatment process. Through the synergistic effect of multi-modal moisture migration regulation and cell wall softening, the soaking period is shortened to less than half an hour, and at the same time, the moisture penetration efficiency is increased by more than 50%, providing a theoretical basis and technical support for building an environmentally friendly and high-quality rice flour industrial production system. Summary of the Invention

[0003] The present invention provides a pretreatment method and application of a special powder for semi-dry rice noodles for improving the hydration effect to solve the technical problems mentioned in the background art.

[0004] A pretreatment method of a special powder for semi-dry rice noodles for improving the hydration effect, the method comprising the following steps: S1. Raw material pretreatment: Select rice without impurities and mildew, and perform hot air treatment on it; S2, Grinding: The rice after hot air treatment is soaked and then ground and sieved. S3, Drying: The ground rice flour is dried. S4, Finished product: The dried rice powder is packaged to obtain the finished product.

[0005] As a further technical solution of the present invention, in step S1, the conditions of the hot air treatment are 60 - 90°C and drying for 15 - 30 minutes under the condition that the wind speed is 3 - 11 m / s.

[0006] As a further technical solution of the present invention, in step S1, the conditions of the hot air treatment are 60°C and drying for 30 minutes under the condition that the wind speed is 7 m / s.

[0007] As a further technical solution of the present invention, in step S2, the rice is soaked for 10 - 60 minutes.

[0008] As a further technical solution of the present invention, in step S2, the rice flour is sieved through an 80 - mesh sieve.

[0009] As a further technical solution of the present invention, in step S3, the drying temperature is drying in a constant temperature oven at 30 - 50°C.

[0010] Another object of the present invention is to provide an application of a special powder for semi - dry rice noodles prepared by a pre - treatment method for improving the hydration effect, and the special powder for semi - dry rice noodles is applied to the production of fresh wet rice noodles.

[0011] The beneficial effects achieved by the present invention: (1) Breakthrough in shortening the pretreatment time Compared with the traditional wet process which requires 8 - 12 hours of soaking and the semi - dry process which requires 4 - 6 hours of soaking, this technology shortens the time for the rice grains to absorb water to saturation to within 30 minutes through hot air pre - treatment (60 - 90°C), and the time efficiency is increased by more than 80%. This not only effectively reduces the risk of microbial contamination, but also accelerates the water penetration through thermal drive, solving the technical bottleneck of insufficient hydration in the semi - dry process.

[0012] (2) Significantly improve the structural integrity of starch Through the regulation of hot air parameters, the rice grains achieve the dual effects of structural bursting and starch granule protection in the pre - treatment stage. Experimental data shows that the content of damaged starch in the hot air treatment group is reduced by 50% compared with the dry process, and the decline range of the peak viscosity and final viscosity of the gelatinization characteristics is controlled within 5%. This structural advantage is directly transformed into an increase in the gelatinization temperature and an enhancement of the enthalpy value of the rice noodle products, providing better gel network stability for the products.

[0013] (3) Comprehensively optimize the quality of fresh wet rice noodles For the key quality indicators of fresh wet rice noodles, the hot air pretreatment technology achieves multi-dimensional improvements: (1) Whiteness improvement: The L* value of the 60°C hot air treatment group is significantly higher than that of the control group; (2) Texture improvement: The hardness and chewiness of fresh wet rice noodles are increased by about 15%, giving the product better chewing toughness and a smooth taste; (3) Enhanced process adaptability: Through flexible regulation of the wind speed-time combination parameters (11 m / s×15 min or 7 m / s×30 min), the texture requirements of different rice noodle categories (such as instant or cooking types) can be matched.

[0014] (4) Environmental friendliness and energy-saving benefits This technology does not require the discharge of soaking wastewater in the wet process throughout the whole process, and the energy consumption of hot air treatment is reduced by 30-40% compared with the traditional drying process. At the same time, due to the reduction of starch damage, the finished product rate of rice noodles is increased by 20%, further reducing raw material losses.

[0015] (5) Potential for industrial application The hot air pretreatment system can be seamlessly connected to the existing rice noodle production line, realizing continuous production through modular temperature control-air supply units, and the digital control of process parameters provides a technical interface for intelligent production, meeting the needs of food upgrading.

[0016] In summary, through the coordinated regulation of thermodynamics and mass transfer processes, the present invention solves the triangular contradiction of the traditional powder-making technology of "long soaking time - heavy water pollution - poor product quality", and at the same time provides an innovative solution with the advantages of high efficiency, environmental protection and quality for the rice product industry. Brief description of the drawings

[0017] Figure 1 It is the water absorption of the examples and comparative examples in the present invention.

[0018] Figure 2 It is the surface structure of the rice in the examples and comparative examples of the present invention. Detailed description of the specific implementation

[0019] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. Therefore, the detailed description of the embodiments of the present invention provided in the drawings below is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the scope of protection of the present invention.

[0020] In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and cannot be construed as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present invention, "a plurality of" means two or more unless otherwise specifically defined. Example 1

[0021] Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice and perform hot air drying in a hot air drying device for 30 min under the conditions of a drying temperature of 60 °C and a wind speed of 3 m / s. After soaking the rice grains after hot air treatment for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is Example 1. Part of the processed rice flour is used for analysis of physical and chemical properties, etc., and the other part is used for the production of rice noodles. After adjusting the slurry of the rice flour, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles. Example 2

[0022] Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice and perform hot air drying in a hot air drying oven for 30 min under the conditions of a drying temperature of 60 °C and a wind speed of 7 m / s. After soaking the rice grains after hot air treatment for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is Example 2. Part of the processed rice flour is used for analysis of physical and chemical properties, etc., and the other part is used for the production of rice noodles. After adjusting the slurry of the rice flour, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles. Example 3

[0023] Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice and perform hot air drying in a hot air drying oven for 30 min under the conditions of a drying temperature of 60 °C and a wind speed of 11 m / s. After soaking the rice grains after hot air treatment for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is Example 3. Part of the processed rice flour is used for analysis of physical and chemical properties, etc., and the other part is used for the production of rice noodles. After adjusting the slurry of the rice flour, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles. Example 4

[0024] Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice and conduct hot air drying in a hot air drying oven for 30 min under the conditions of a drying temperature of 90 °C and a wind speed of 3 m / s. After soaking the rice grains treated with hot air for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is Example 4. Use a part of the processed rice flour for analysis of physical and chemical properties, etc., and use the other part for the production of rice noodles. After adjusting the rice flour into a slurry, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles. Example 5

[0025] Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice and conduct hot air drying in a hot air drying oven for 30 min under the conditions of a drying temperature of 90 °C and a wind speed of 7 m / s. After soaking the rice grains treated with hot air for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is Example 5. Use a part of the processed rice flour for analysis of physical and chemical properties, etc., and use the other part for the production of rice noodles. After adjusting the rice flour into a slurry, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles. Example 6

[0026] Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice and conduct hot air drying in a hot air drying oven for 30 min under the conditions of a drying temperature of 90 °C and a wind speed of 11 m / s. After soaking the rice grains treated with hot air for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is Example 6. Use a part of the processed rice flour for analysis of physical and chemical properties, etc., and use the other part for the production of rice noodles. After adjusting the rice flour into a slurry, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles.

[0027] Control Select early indica rice for cleaning and impurity removal, then weigh a certain amount of rice, soak it for 30 min, drain the surface moisture of the sample, then grind the rice with a pulverizer, and place the obtained rice flour in a constant temperature drying oven at 40 °C for drying treatment, which is the control. Use a part of the processed rice flour for analysis of physical and chemical properties, etc., and use the other part for the production of rice noodles. After adjusting the rice flour into a slurry, pour it into a rice noodle machine for extrusion molding, and place it in a constant temperature and humidity box for aging for 6 h to obtain fresh wet rice noodles.

[0028] Measure the following indexes for the above examples and the control.

[0029] I. Measurement of rice water absorption Accurately weigh 20 g of hot-air-treated rice for soaking. After soaking, wipe off the surface moisture with gauze and weigh again. Calculate the water absorption rate based on the mass difference before and after soaking. The water absorption rate is calculated according to the following formula: Water absorption rate (%) = × 100 (1) where m0 is the mass of the taken rice (g), and m t is the mass of the soaked rice after wiping off the surface moisture (g).

[0030] The water absorption rates of the treated rice in the examples and comparative examples are as Figure 1 shown.

[0031] As Figure 1 can be seen, compared with the comparative examples, the water absorption rates of the rice in the examples have been significantly improved. The saturated water absorption rate of the comparative example is only 28%, while the saturated water absorption rate in the examples can be increased to 46% - 56% at most, indicating that the water absorption ability of the rice in the examples has been significantly enhanced and the hydration efficiency of the rice grains has been significantly improved.

[0032] II. Surface Microscopic Morphology Fix the hot-air-treated rice grains to the stage with double-sided tape, sputter gold for 90 s using an ion sputtering instrument, and observe the crack morphology of the rice surface structure under a scanning electron microscope with an acceleration voltage of 3 kV and a magnification of 50 times. Use a super-depth-of-field three-dimensional microscope to observe the overall apparent morphology of the hot-air-treated rice grains, as Figure 2 shown, Figure 2 in which (A): the surface morphology of the rice under a scanning electron microscope (50× magnification), (B): the surface structure of the rice under a three-dimensional stereomicroscope.

[0033] As Figure 2 can be seen, compared with the comparative examples, cracks appear on the surface of the rice in the examples. As the hot-air temperature and wind speed increase, the surface cracks of the rice grains become more obvious. The crack morphology on the surface of the rice grains in Examples 4 - 6 tends to be scaly cracks. High-intensity hot-air treatment can cause rapid migration of internal moisture in the rice grains in a short time, thus forming numerous and densely cracked moisture channels.

[0034] III. Determination of Damaged Starch Measure the obtained rice flour using a Megazyme damaged starch kit, and record the obtained damaged starch values as shown in Table 1.

[0035] Table 1 Damaged Starch of Examples and Comparative Examples Sample Damaged starch (%) Comparative example <![CDATA[3.62±0.11 a > Example 1 <![CDATA[1.92±0.06 bc > Example 2 <![CDATA[1.65±0.22 c > Example 3 <![CDATA[1.61±0.06 c > Example 4 <![CDATA[1.89±0.11b c > Example 5 <![CDATA[1.57±0.11 c <!-- 4 -->]]> Example 6 <![CDATA[1.61±0.17 c > Note: Different lowercase letters indicate significant data differences (P < 0.05). As can be seen from Table 1, compared with the comparative examples, the content of damaged starch in the examples is significantly reduced, and there is no significant difference among the examples, indicating that the hot air treatment forms a micro-crack structure on the surface of the rice grains, enhancing the water absorption capacity; the higher water content effectively reduces the hardness of the rice grains during the grinding process, and at the same time reduces the accumulation of energy (including mechanical energy and heat energy) generated by mechanical friction in the processing system, thereby forming a more perfect protection mechanism for rice starch granules.

[0036] IV. Determination of Gelatinization Characteristics of Rice Flour The gelatinization characteristics of rice flour were determined using a rapid viscosity analyzer, referring to "Method for Determining Gelatinization Characteristics of Rice and Rice Flour by Rapid Viscometer" GB / T 24852-2010. First, 25.0 ± 0.1 ml of water (corrected according to 12% wet basis) was measured and transferred into the sample cylinder, and then 3.00 ± 0.01 g of rice flour (corrected according to 12% wet basis) was accurately weighed and transferred into the sample cylinder, and stirred up and down quickly 10 times before testing. The results are shown in Table 2.

[0037] Table 2 Gelatinization Characteristics of Examples and Comparative Examples Sample Peak viscosity (cP) Minimum viscosity (cP) Attenuation value (cP) Final viscosity (cP) Retrogradation value (cP) Gelatinization temperature (°C) Comparative example <![CDATA[3512±29 a > <![CDATA[2862±9 bc > <![CDATA[650±8 a > <![CDATA[4713±51 a > <![CDATA[1851±43 a > <![CDATA[86.05±0.14 e > Example 1 <![CDATA[3196±8 f > <![CDATA[2756±16 fgh > <![CDATA[441±8 bcd > <![CDATA[4411±24 d > <![CDATA[1656±40 bc > <![CDATA[89.20±0.07 cd > Example 2 <![CDATA[3292±10 cd > <![CDATA[2815±48 def > <![CDATA[477±33 b > <![CDATA[4341±57 de > <![CDATA[1526±37 e > <![CDATA[88.95±0.35 d > Example 3 <![CDATA[3196±17 f > <![CDATA[2771±21 efg > <![CDATA[425±4 bcd > <![CDATA[4348±26 de > <![CDATA[1577±5 cde > <![CDATA[89.10±0.07 cd > Example 4 <![CDATA[3272±18 de > <![CDATA[2834±47 cde > <![CDATA[438±29 bcd > <![CDATA[4524±58 c > <![CDATA[1690±11 b > <![CDATA[89.58±0.39 bc > Example 5 <![CDATA[3378±13 b > <![CDATA[2985±14 a > <![CDATA[393±1 d > <![CDATA[4625±42 b > <![CDATA[1640±28 bcd > <![CDATA[89.48±0.18 bc > Example 6 <![CDATA[3341±42 bc > <![CDATA[2914±56 ab > <![CDATA[427±14 bcd > <![CDATA[4597±35 b > <![CDATA[1683±21 b > <![CDATA[90.35±0.57 a > Note: Different lowercase letters indicate significant data differences (P<0.05). As shown in Table 2, under the same processing conditions, the gelatinization temperature of the example samples is significantly higher than that of the control group, and the gelatinization temperature of Example 6 reaches the peak. This phenomenon is due to the increase in the number of cracks on the surface of the rice grains induced by high-intensity hot air treatment, which significantly improves the starch water absorption capacity, thereby enhancing the swelling resistance of the granules and increasing the gelatinization temperature. The analysis of RVA characteristic parameters shows that compared with the comparative examples, the peak viscosity, breakdown value and setback value of the examples show a significant downward trend, and the viscosity reduction is negatively correlated with the treatment temperature (the lower the temperature, the greater the reduction). Although the hot air treatment causes changes in gelatinization characteristics, the overall change range is small, mainly because under the water absorption saturation state, the plasticizing effect of water on the starch structure buffers the influence of thermal effects on the rearrangement of molecular chains.

[0038] V. Thermodynamic Characteristics of Rice Flour Take 3-4 mg of the sample in a crucible, add 6-8 μL of deionized water, seal and equilibrate at room temperature for 12 h, and then measure using a differential scanning calorimeter. The test conditions are: using an empty crucible as a reference, the heating range is 20-110 °C, and the heating rate is 10 °C / min. The results are shown in Table 3.

[0039] Table 3 Thermodynamic Characteristics of Examples and Comparative Examples Sample <![CDATA[T0 (°C)]]> <![CDATA[T P (℃)]]> <![CDATA[T C (℃)]]> ΔH (J / g) Comparative example <![CDATA[71.57±0.08 b > <![CDATA[75.90±0.03 b > <![CDATA[80.62±0.07 cd > <![CDATA[8.19±0.13 g > Example 1 <![CDATA[71.71±0.03 a > <![CDATA[76.05±0.02 a > <![CDATA[81.13±0.14 a > <![CDATA[10.83±0.15 d > Example 2 <![CDATA[71.57±0.04 b > <![CDATA[75.77±0.04 bc > <![CDATA[80.82±0.04 bc > <![CDATA[10.70±0.21 de > Example 3 <![CDATA[71.42±0.05 bc > <![CDATA[75.62±0.02 cd > <![CDATA[80.42±0.08 ef > <![CDATA[10.33±0.08 f > Example 4 <![CDATA[71.11±0.04 d > <![CDATA[75.40±0.06 e > <![CDATA[80.52±0.06 de > <![CDATA[13.21±0.09 a > Example 5 <![CDATA[70.61±0.07 f > <![CDATA[75.06±0.10 g > <![CDATA[80.50±0.03 de > <![CDATA[12.33±0.17 b <!-- 5 -->]]> Example 6 <![CDATA[70.84±0.09 e > <![CDATA[75.34±0.02 ef > <![CDATA[80.31±0.02 g > <![CDATA[11.49±0.07 c > Note: Different lowercase letters indicate significant data differences (P<0.05). As can be seen from Table 3, compared with the control group, there were no significant differences in the initial temperature, peak temperature, and end temperature of the rice flour in the examples. However, the gelatinization enthalpy value increased significantly, indicating that hot air treatment improved the stability of the starch crystal structure and more energy was required to complete the gelatinization process. With the increase of hot air temperature, the gelatinization enthalpy value showed an upward trend, indicating that high-intensity hot air treatment significantly enhanced the water absorption capacity of rice grains, promoted the rearrangement of hydrogen bonds between starch molecules, and formed a denser crystal network structure, thus requiring higher energy to destroy its ordered arrangement, ultimately resulting in an increase in the gelatinization enthalpy value.

[0040] VI. Whiteness of Fresh Wet Rice Noodles Arrange the fresh wet rice noodles neatly and place them at the light aperture of the color difference meter for measurement. Record the values of L* (brightness), a* (red-green value), and b* (yellow-blue value). The whiteness value of the sample is calculated according to the following formula: Whiteness = 100 - [(100 - L*) 2 + a* 2 + b* 2 1 / 2 (2) The whiteness values of the fresh wet rice noodles obtained in the examples and comparative examples are shown in Table 4 below.

[0041] Table 4 Whiteness Values of Examples and Comparative Examples Sample Whiteness value Comparative example <![CDATA[75.13±0.14 c > Example 1 <![CDATA[78.92±0.28 a > Example 2 <![CDATA[78.86±0.08 ab > Example 3 <![CDATA[78.57±0.17 b > Example 4 <![CDATA[75.32±0.28 c > Example 5 <![CDATA[74.12±0.25 d > Example 6 <![CDATA[74.06±0.10 d > Note: Different lowercase letters indicate significant data differences (P < 0.05). As can be seen from Table 4, different hot air drying temperatures in the examples had a significant impact on the whiteness values of fresh wet rice noodles, and the hot air velocity had a smaller impact on the whiteness values compared to the temperature. The whiteness values of the fresh wet rice noodles in Examples 1, 2, 3, and 4 were significantly higher than those in the comparative example, while the whiteness values of the fresh wet rice noodles in Examples 5 and 6 were lower than those in the comparative example. The whiteness value at a hot air temperature of 60°C was significantly higher than that at 90°C, which was the result of Maillard non-enzymatic browning caused by high-temperature and long-time treatment of rice, indicating that hot air treatment at 60°C and a wind speed in the range of 3 m / s - 11 m / s was helpful for improving the whiteness value of rice noodles.

[0042] VII. Texture of Fresh Wet Rice Noodles Use a TA-XT Plus type texture analyzer for measurement. Select the P / 36R probe to perform a full texture analysis on the sample. The pre-test speed is 2.0 mm / s, the in-test speed is 1.0 mm / s, the post-test speed is 2.0 m / s, the compression ratio is 50%, and the trigger force is 5.0 g. Each group of samples is tested in parallel three times and the average value is taken. The results are shown in Table 5.

[0043] Table 5 Texture Characteristics of Examples and Comparative Examples Drying temperature Hardness / g Chewiness / g Resilience Comparative example <![CDATA[1056±35 e > <![CDATA[839±30 e > <![CDATA[0.46±0.01 d > Example 1 <![CDATA[1330±48 c > <![CDATA[1072±72 c > <![CDATA[0.52±0.01 a > Example 2 <![CDATA[1496±36 a > <![CDATA[1187±31 a > <![CDATA[0.51±0.01 ab > Example 3 <![CDATA[1519±84 a > <![CDATA[1153±68 a > <![CDATA[0.52±0.01 a > Example 4 <![CDATA[1255±13 d > <![CDATA[1009±55 d > <![CDATA[0.48±0.02 c > Example 5 <![CDATA[1428±63 b > <![CDATA[1084±43 c > <![CDATA[0.50±0.02 b <!-- 6 -->]]> Example 6 <![CDATA[1448±19 b > <![CDATA[1116±34 ab > <![CDATA[0.51±0.01 ab > ​Note: Different lowercase letters indicate significant differences in data (P<0.05). As can be seen from Table 5, compared with the comparative examples, the hardness, chewiness and resilience of the examples are all improved, indicating that the gel network structure after the gelatinization of rice starch in the examples is enhanced; in the examples, the hardness and chewiness of the rice flour are directly proportional to the wind speed, because the samples with high wind speed have strong water absorption capacity, resulting in a good gel structure after gelatinization, indicating that the hot air pretreatment of rice grains can improve the edible quality of fresh wet rice flour.

[0044] It should be noted that in this text, the term "including" or any other variant thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or elements inherent to such process, method, article or device. Without further limitation, an element defined by the statement "including a..." does not exclude the presence of additional identical elements in the process, method, article or device including that element.

[0045] The above are only the preferred embodiments of the present invention, and do not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by using the content of the specification and drawings of the present invention, or directly or indirectly applied in other related technical fields, shall be included in the patent protection scope of the present invention by the same token.

Claims

1. A pretreatment method for special powder of semi-dry rice noodles to improve the hydration effect, characterized in that, The method includes the following steps: S1. Raw material pretreatment: Select rice without impurities and mildew, and conduct hot air treatment on it. S2. Grinding: Soak the rice after hot air treatment, and then crush and sieve it. S3. Drying: Conduct drying treatment on the crushed rice powder. S4. Finished product: Package the dried rice powder to obtain the finished product.

2. The pretreatment method for special powder of semi-dry rice noodles to improve the hydration effect according to claim 1, wherein, In step S1, the conditions for hot air treatment are drying at 60 - 90°C for 15 - 30 minutes under the condition of a wind speed of 3 - 11 m / s.

3. The pretreatment method for special powder of semi-dry rice noodles for improving the hydration effect according to claim 2, wherein, In step S1, the conditions for hot air treatment are drying at 60°C for 30 minutes under the condition of a wind speed of 7 m / s.

4. A pretreatment method for a special powder of semi-dry rice noodles to improve the hydration effect according to claim 1, characterized in that, In step S2, the rice is soaked for 10 - 60 minutes.

5. A pretreatment method for special powder of semi-dry rice noodles to improve the hydration effect according to claim 1, characterized in that, In step S2, the rice powder is sieved through an 80 - mesh sieve.

6. A pretreatment method for a special powder of semi-dry rice noodles for improving the hydration effect according to claim 1, characterized in that, In step S3, the drying temperature is drying in an incubator at a constant temperature of 30 - 50°C.

7. Use of a special powder for rice noodles prepared by a semi-dry pretreatment method for improving the hydration effect as described in any one of claims 1-6, characterized in that, The semi - dry rice flour special powder is applied to the production of fresh wet rice noodles.

Images