Method for preparing seasoning by using rice flour with low grain breakage rate

Abstract

The invention discloses a method for preparing seasoning by using rice flour with low grain breakage rate. The rice starch grains are crushed into powder through a soaking and rubbing method, and the prepared rice flour is further used for preparing seasonings. The 100-mesh sieving rate of the rice starch grains prepared by the method disclosed by the invention reaches 99.8% or above, and meanwhile, the breakage rate of the starch grains is stabilized to be less than 5% or below. When the starch is used for seasoning production, due to complete starch molecular structure and low breakage rate, gelatinization and caking caused by high breakage rate in the traditional process are avoided, the dissolution uniformity is improved by 40%, the thickening stability is improved by 25%, and the dependency degree of food additives is reduced. And the method can more completely reserve the original flavor of the rice, promotes the seasoning to form a multi-layer composite flavor, and reduces 15% of nutrition loss compared with the traditional process. The rice flour prepared by the method disclosed by the invention has an ultrafine particle size, the dissolving speed is increased by 30%, and liquid / powder seasoning can be quickly and uniformly dissolved.

Description

Technical Field

[0001] The invention relates to a method for preparing seasoning by utilizing rice flour with low grain breakage rate, and belongs to the technical field of food processing. Background Art

[0002] With the increasing adoption of healthy eating concepts, developing seasonings that combine nutritional fortification with clean labeling has become a key trend in the food industry. Rice flour, as a carbohydrate, has a complex structure that serves as a stable carrier for nutrients such as vitamins and minerals, enhancing the utilization of fat-soluble nutrients. Furthermore, rice protein contains very low levels of allergens, meeting infant food standards. Furthermore, rice flour is easier to digest. In vitro simulated digestion tests show that its starch hydrolysis index reaches 92%, significantly higher than that of wheat flour. Due to its hypoallergenic nature, easy digestibility, and neutral flavor, rice flour is increasingly being used as a carrier for solid seasonings.

[0003] There are many reports in the prior art about adding rice flour to seasonings. For example, CN119236779A discloses a method for preparing a seasoning, which discloses a method for adding rice powder prepared by crushing and screening rice to a seasoning. CN118923831A discloses a granular prefabricated broth, a preparation method thereof, and an application thereof, which utilize rice flour as an excipient. After reasonable combination, the prefabricated broth granules are ensured to have a relatively strong bridge particle structure, so that the granules will not disintegrate or stick together even when absorbing moisture in the air, thereby having good moisture absorption resistance. At the same time, the internal structure of the granules can be made relatively loose, ensuring relatively rapid dissolution when used for brewing or cooking.

[0004] However, existing technologies still have significant drawbacks: On the one hand, the rice flour used in most processes has a large particle size distribution, which affects the stability of product quality and causes the seasoning to clump and collapse. Furthermore, the rice flour prepared by existing technologies has a high rate of starch granule damage, which leads to slow dissolution of the prepared seasoning and asynchronous flavor release. Existing technologies also modify the structure of rice flour before adding it to seasonings, but this structural modification may lead to nutritional deficiencies, food safety issues, and increased costs. Therefore, it is of great value to develop a rice flour-based seasoning with a more delicate and uniform taste, rich flavor layers, both nutritional retention and functional properties, stable and efficient production, low overall cost, and superior sensory and physicochemical indicators to traditional processes.

[0005] Currently common flour making processes include: dry grinding and flour making: the process is to directly grind and flour the raw grains through claw grinders, hammer grinders, air flow grinders and other equipment. Although this method has a simple process, the original caryopsis grains do not absorb an appropriate amount of water and the starch microcrystal bundles of the grain aggregates are in a tightly bound state. Under the action of external forces, the starch breakage rate is too high, which makes it easy for the material production process to stick together and the product texture does not meet the quality standards.

[0006] Semi-dry milling: Although the quality of semi-dry milling is better than that of dry milling, and its starch damage rate is reduced, the milling mechanism does not fully match the molecular cluster crystal properties formed by the caryopsis seed complex, resulting in unstable starch powder quality and high production costs. For example, in patent CN107080156A, a semi-dry milling method for preparing glutinous rice flour is used. After hot steam treatment, glutinous rice grains with cracks on the surface and transverse cracks extending deep into the rice grains are obtained; the moisture content of the glutinous rice grains is increased, and then the glutinous rice flour is obtained by grinding and drying. The two-step hot steam treatment in this method is costly, and the 100-mesh screening rate of the prepared product is 70%, and the quality needs to be further improved.

[0007] Wet grinding: The process includes moderate soaking of raw grains, coarse grinding, standing, fine grinding, filter pressing and hot air drying. It is a process commonly used in the current rice product production and processing industry. This method uses stone mills or diamond grinding equipment. The advantages are that the particle size of the caryopsis seeds is relatively fine, the starch breakage rate is low, and the 100-mesh screening rate can reach more than 92%. The product quality can basically meet the requirements of seasonings for rice flour; however, wet grinding has the problems of high energy consumption and high cost, and the amount of wastewater generated is large, which will also bring environmental sanitation problems. In addition, if wet grinding uses stone mills for grinding, impurities such as stones and sand are easily produced during the grinding process and brought into the product.

[0008] The current milling process cannot meet the needs of industrial production of rice flour-based condiments. There is an urgent need to develop a method for preparing rice flour with stable quality and further improved texture to prepare condiments. Summary of the Invention

[0009] In order to overcome the deficiencies of the prior art, the present invention grinds rice starch grains into flour using a "soaking and rubbing method" and determines the product preparation process according to the properties of the rice raw material and its molecular structure.

[0010] The present invention is achieved through the following technical solutions:

[0011] The first object of the present invention is to provide a method for preparing a seasoning using rice flour with a low grain breakage rate, comprising the steps of:

[0012] S1, washing the rice, adding water, inoculating Lactobacillus plantarum and Saccharomyces cerevisiae, adding calcium lactate, and draining the water after natural fermentation;

[0013] S2, performing gradient centrifugal dehydration on the fermented rice grains using a filter centrifuge;

[0014] S3, the dehydrated rice grains are squeezed and rubbed using a two-roller machine;

[0015] S4, the rice powder after squeezing and rubbing is added into the air flow superfine grinding machine for superfine grinding;

[0016] S5, the rice flour after ultrafine grinding is dried to obtain the rice flour pre-made powder with low grain breakage rate;

[0017] S6. Fully mixing the rice flour with mushroom powder, fruit and vegetable powder, spices, and flavoring agent to prepare rice flour seasoning.

[0018] In one embodiment of the present invention, the amount of water added in step S1 is 1 to 2 times the amount of rice.

[0019] In one embodiment of the present invention, the inoculation amount of cerevisiae yeast and lactic acid bacteria in step S1 is 1% to 10%, wherein the ratio of Lactobacillus plantarum to cerevisiae yeast is 1 to 3:1.

[0020] In one embodiment of the present invention, the amount of calcium lactate added in step S1 is 0.1% to 0.5% of the total mass.

[0021] In one embodiment of the present invention, the natural fermentation conditions in step S1 are 28° C. to 32° C. and the natural fermentation is 10 h to 30 h.

[0022] In one embodiment of the present invention, in step S1, the water is drained for 5 to 25 minutes after fermentation.

[0023] In one embodiment of the present invention, the gradient centrifugation in step S2 is first centrifuged at 500 rpm to 1000 rpm for 2 min to 6 min, and then centrifuged at 1000 rpm to 1500 rpm for 2 min to 5 min.

[0024] In one embodiment of the present invention, in step S3, when the two-roller machine squeezes and rubs, the angle between the rollers is 3° to 7°, the rotation speed of the first-level roller is set to 40rpm to 700rpm, and the rotation speed of the second-level roller is set to 400rpm to 1200rpm.

[0025] In one embodiment of the present invention, in step S3, during the squeezing and kneading process of the two-roller machine, a cold air flow is provided between the primary roller and the secondary roller to reduce the temperature. Furthermore, the cold air flow is 10°C to 20°C and the wind speed is 1m / s to 3m / s.

[0026] In one embodiment of the present invention, in step S4, the parameters of ultrafine grinding are air flow pressure: 0.6MPa-1.0MPa, classifying wheel speed 2000rpm-3000rpm, and feed rate 40kg / h-60kg / h.

[0027] In one embodiment of the present invention, in step S5, the drying is performed using a hot air flow drying device, the drying temperature is 50° C. to 70° C., and the drying time is 1 hour to 5 hours.

[0028] In one embodiment of the present invention, in step S6, 100 to 300 parts of rice flour are used; mushroom powder includes 20 to 60 parts each of oyster mushroom powder, hericium erinaceus powder, shiitake mushroom powder, black mushroom powder, and ganoderma lucidum spore powder; fruit and vegetable powder includes 25 to 75 parts each of turnip, ginseng, dendrobium, and wolfberry; spices include 20 to 60 parts each of cloves, rosemary, sage, pepper, and fennel; and flavor enhancers include 1 to 2 parts each of ethyl malt powder and sodium glutamate.

[0029] The second object of the present invention is to provide seasoning prepared by the method.

[0030] Beneficial effects of the present invention:

[0031] The rice starch grains of the present invention are pulverized and powdered by the "soaking and rubbing method", and the prepared rice flour is further used to prepare seasonings. This production process system is integrated, fully combining the quality standards and related properties of rice flour products, meeting the characteristics of raw materials and molecular structure, and determining the technical indicators of the product industrial production process and the equipment and production capacity related to pulverization and powdering. The rice flour product quality is stable, and its grain size 100 mesh screening rate reaches more than 99.8%. At the same time, the granular starch breakage rate is stable at less than 5%. When the rice flour prepared by this method is used in seasoning production, due to the complete starch molecular structure and low breakage rate, the gelatinization and agglomeration caused by the high breakage rate of traditional processes are avoided, and the ingredients are evenly combined, the dissolution uniformity is improved by 40%, the thickening stability is improved by 25%, and the dependence on food additives is reduced. In addition, the method of the present invention can more completely retain the original flavor of rice, promote the formation of multi-layered complex flavors in seasonings, and reduce 15% of nutrient loss compared with traditional processes. The rice flour prepared by the method of the present invention has an ultrafine particle size, which increases the dissolution speed by 30%, and enables liquid / powder seasonings to be quickly and evenly dissolved. DETAILED DESCRIPTION

[0032] The present invention is further described below in conjunction with specific examples. These implementation cases are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, after reading the content taught by the present invention, those skilled in the art may make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the claims appended hereto.

[0033] Source of raw materials

[0034] The rice used in this application is Northeast japonica rice, purchased from COFCO Group, with a moisture content of 12% to 14% and an amylose content of 18% to 25%; Lactobacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae) were purchased from Shaanxi Baichuan Biotechnology Co., Ltd.; mushroom powders including oyster mushroom powder, hericium erinaceus powder, and shiitake mushroom powder were purchased from Shanxi Fenzhou Biotechnology Co., Ltd.; black mushroom powder and Ganoderma lucidum spore powder were purchased from Shanxi Dingchang Agricultural Technology Co., Ltd.; fruit and vegetable powders including turnip (Corn) were purchased from Yanyaotang flagship store and ginseng was purchased from Fusong County Guibao Ginseng and Deer Antler Specialty Co., Ltd.; dendrobium was purchased from Huoshan Baihuchun Biotechnology Co., Ltd.; wolfberry was purchased from Zhongning County Qi Fuyuan Trading Co., Ltd.; spices including clove powder, rosemary powder, and pepper powder were purchased from Bozhou Hongxitang Pharmaceutical Co., Ltd.; sage powder and fennel powder were purchased from Anhui Sanbaimu Biotechnology Co., Ltd.; flavor enhancers including ethyl maltol and sodium glutamate were purchased from Anhui Weimao Biotechnology Co., Ltd.

[0035] Test method:

[0036] (1) Determination of starch damage rate:

[0037] Amperemetry: Instrument: Chopin SDmatic analyzer (with 35°C constant temperature reaction system, 1200 rpm stirrer) and 1 / 10,000 balance. Detailed steps are as follows: Weigh 1g of sample and add 50mL of buffer. Mix with 1mL of 0.01mol / L iodine solution at 35°C for 10 minutes. Terminate with 8mL of 0.2% sulfuric acid. The instrument automatically detects the change in current and calculates the damaged starch value. Key parameters: temperature 35°C, stirring speed 1200 rpm, reaction time 10 minutes.

[0038] (2) Determination of water absorption:

[0039] Steps: ① Weigh the dry sample (20g or 100mg) and record the initial mass (m1); ② Soak according to the standard (such as 20 minutes) or boil in boiling water (2-5 minutes), drain and remove surface water; ③ Reweigh the mass after water absorption (m2); ④ Calculate the water absorption rate: (m2-m1) / m1×(1-W)×100%, where W is the moisture content.

[0040] (3) Determination of viscosity:

[0041] The sample was passed through a 0.42 mm sieve and the moisture content was determined according to GB / T 5497. Subsequently, 3.00 g of the sample was weighed and 25 mL of distilled water was added to the RVA sample cylinder for pre-dispersion. The sample was then pre-sheared at 50°C (960 rpm, 10 s) → heated to 95°C (6°C / min, 160 rpm) → maintained at 95°C → cooled to 50°C → recorded the curve, and finally analyzed and recorded the viscosity value.

[0042] (4) Solubility test:

[0043] Accurately weigh 5 g of 80-mesh seasoning (accurate to 0.01 g) and set aside. Add 100 mL of deionized water and stir continuously with a magnetic stirrer at 25°C for 30 min (without interruption) to simulate natural dissolution conditions. Centrifuge at 3000 × g for 15 min to separate the soluble matter and the precipitate. Take the supernatant and dry it at 105°C to constant weight. Weigh the mass of soluble solids (m2) and calculate the solubility according to the formula: solubility (%) = (m2 / 5) × 100%.

[0044] (5) Solution uniformity test:

[0045] Accurately weigh 5 g of 80-mesh seasoning (accurate to 0.01 g) and set aside. Add 100 mL of deionized water and stir continuously with a magnetic stirrer at 25°C for 30 min (without interruption) to simulate natural mixing conditions. Use a conductivity meter to measure more than 10 points at different positions of the solution (top / middle / bottom, edge / center) to calculate the relative standard deviation (RSD): RSD ≤ 2% is considered uniform.

[0046] (6) Liquidity test:

[0047] Using the rotational viscometer method (GB / T 10247-2008), maintain the sample temperature at 25°C ± 0.5°C, allow to stand for defoaming, and read the viscosity (mPa·s) at 30 rpm using an adapted rotor (e.g., LV-3). The relative standard deviation (RSD) of three measurements must be ≤ 3%. Alternatively, use the effluent cup method (ISO 2431) to measure the effluent time (seconds) using a 4 mm pore flow cup. Calculate the dynamic viscosity using the formula n = px(t-6.5) (p is the density).

[0048] (7) Color value test:

[0049] According to the CIE Lab color space method (GB / T 3979-2008), use a colorimeter (such as the HunterLab) with a 10mm quartz cuvette, zeroed with distilled water, and directly measure the lightness (L), a (redness / greenness), b (yellowness / blueness), and ΔE (total color difference) of the liquid sample. Typical reference values ​​for soy sauce are L ≥ 18.5 and a* ≥ 1.8.

[0050] (8) Amino acid nitrogen test

[0051] According to the formaldehyde titration method specified in GB 5009.235-2016, 5.0 g of sample was weighed and diluted to 100 mL. 10 mL of the test solution was added to pH 8.2 buffer solution, and the solution was titrated with 0.05 mol / L NaOH standard solution to pH 9.2 (consumed volume V1). Then, 10 mL of formaldehyde solution was added and titrated to pH 9.2 (V2). The content of amino acid nitrogen was calculated according to the formula: Amino acid nitrogen (g / 100 mL) = (V2 - V1) × c × 0.014 × 100 / m (c is the NaOH concentration, and m is the sample mass).

[0052] (9) Umami nucleotide test:

[0053] According to GB 5009.277-2016 high performance liquid chromatography (HPLC), the sample was filtered through a 0.22 μm filter membrane and separated on a C18 column (4.6 × 250 mm, 5 μm). The mobile phase was 0.05 mol / L potassium dihydrogen phosphate (pH 4.5)-methanol (99:1) at a flow rate of 1.0 mL / min. The detection wavelength was 254 nm. The external standard method was used for quantification, and the detection limit was 0.1 mg / kg.

[0054] (10) Nutrient detection: as shown in Table 1.

[0055] Table 1 Nutritional component detection methods

[0056]

[0057] In the present application, the inventors utilized the properties of rice raw materials and the microporous structure of the ridges in starch crystals, that is, the channels and pores from the core cavity inside the starch granules to the surface of the granules, which can provide channels for water and enzymes. By adding plant lactobacillus and brewer's yeast for mixed fermentation and adding calcium lactate, the inventors fermented the rice with microorganisms, allowing the grain starch granules to fully absorb water and soften, while the natural polysaccharide polycrystalline system composed of alternating amorphous layers and crystalline layers of the cell structure of the caryopsis starch granules is more fully unraveled, creating process conditions for subsequent crushing and fine grinding processes.

[0058] In this application, the inventors used a centrifuge to remove some of the free water from the surface of the grain and between the pores of the grains, which helps reduce the risk of adhesion or flaking on the roller surface of the "roller equipment" and also reduces the moisture content during the drying process. In actual operation, the rice after soaking and swelling has a relatively loose structure, which makes it very easy for centrifuges to clog the filter, resulting in the inability to operate continuously and making it difficult to reduce the moisture content to around 30%. After extensive experimentation, the inventors used the step-by-step centrifugation method of the present invention to centrifuge wet rice, successfully reducing the rice moisture content to around 30%. The equipment also has low energy consumption and can be operated continuously. In contrast, if drying is used for dehydration, although theoretically the moisture content can be reduced to 30%, there are the following problems: high energy consumption: hot air drying requires a long time (2-3 hours) to maintain a temperature of 60-80°C, and the energy consumption is 3-5 times that of centrifugal dehydration; risk of material denaturation: high temperature may cause gelatinization on the surface of starch granules, forming a hard shell layer, affecting the subsequent crushing effect; low efficiency: the drying process requires intermittent operation, which cannot achieve continuous production, and the moisture control accuracy is poor (±5%). Therefore, the present invention not only avoids the defects of the drying process, but also greatly improves production efficiency and product quality, providing an ideal moisture control solution for subsequent crushing and fine grinding.

[0059] In the present application, because the rice caryopsis grain aggregate has a “clustered” branching structure of ring lines, it is basically composed of linear starch chains alternating crystalline and amorphous thin layers, and there are annular fine lines unit cells with gaps and their structures. After microbial treatment and water absorption expansion, its dense structure is evacuated and disintegrated along the pore annular fine lines. Then, by adjusting the gap between the rollers, the caryopsis grains are subjected to extrusion, rubbing and tearing stress, and disintegrated and broken into grains of different sizes (30 mesh 0.60mm-60 mesh 0.25mm). This operation is very consistent with the pathway structural mechanism of caryopsis grain formation; it is beneficial to reduce breakage when separating starch granules, and it also avoids the number of collisions between the rotor and stator placed in the inner cavity of the airflow superfine grinder after the caryopsis grains are disintegrated and broken, which helps to greatly reduce the degree of starch damage during airflow superfine grinding. In addition, it is also beneficial to reduce the energy consumption of the airflow mill operating power.

[0060] The technical solutions of the present invention are described in detail below with reference to specific embodiments. In the following embodiments, unless otherwise specified, the reagents, materials and equipment used can be purchased from commercial sources, or prepared by conventional methods, or are commonly used in the industry.

[0061] Example 1:

[0062] The preparation steps of rice flour are as follows:

[0063] (1) After washing the raw rice, add 1.5 times the weight of rice water, inoculate Lactobacillus plantarum: Saccharomyces cerevisiae in a ratio of 3:1 according to an inoculum amount of 5% of the total weight, and add 0.3% of the total weight of calcium lactate. Ferment at 30°C for 16 hours. At this time, the moisture content of the rice grains is measured to be about 70%;

[0064] (2) The fermented rice grains were dehydrated using a filter centrifuge, first centrifuged at 800 rpm for 3 minutes to remove surface water, and then centrifuged at 1200 rpm for 4 minutes. After centrifugation, the moisture content of the rice grains was measured to be about 30%;

[0065] (3) The rice grains after centrifugation were squeezed and rubbed using a two-roller machine, wherein the speed of the first roller was set to 400 rpm, the speed of the second roller was set to 1000 rpm, the gap between the rollers was 0.5 mm, the deflection angle of the two roller axes was 3°, the cold air speed was 2 m / s, and the temperature was 20°C.

[0066] (4) The rice powder after squeezing and rubbing was added into an air flow superfine grinder for superfine grinding. The parameters of the air flow superfine grinder were set to a grinding pressure of 0.7 MPa, a classifying wheel speed of 2500 rpm, and a feed rate of 50 kg / h;

[0067] (5) The rice flour after the ultrafine grinding is dried using a hot air flow drying device at a drying temperature of 65° C. and a drying time of 15 min until the rice flour with a moisture content of about 30% is dried to below 14%.

[0068] The rice flour prepared in this example was prepared into a seasoning by uniformly mixing the following ingredients: 300 parts of rice flour; 60 parts each of mushroom powder, including oyster mushroom powder, hericium erinaceus powder, shiitake mushroom powder, black mushroom powder, and ganoderma lucidum spore powder; 75 parts each of fruit and vegetable powder, including turnip, ginseng, dendrobium, and wolfberry; 60 parts each of spices, including cloves, rosemary, sage, Sichuan pepper, and fennel; and 2 parts each of ethyl malt powder and sodium glutamate as a flavoring agent.

[0069] Example 2:

[0070] The seasoning prepared based on rice flour is specifically prepared by the following steps:

[0071] (1) After washing the raw rice, add 1.8 times the weight of the rice into water, inoculate Lactobacillus plantarum: Saccharomyces cerevisiae in a ratio of 3:1 according to an inoculum amount of 5% of the total weight, and add 0.3% of the total weight of calcium lactate. Ferment at 30°C for 20 hours. At this time, the moisture content of the rice grains is measured to be about 70%;

[0072] (2) The fermented rice grains were dehydrated using a filter centrifuge, first centrifuged at 900 rpm for 3 min to remove surface water, and then centrifuged at 1500 rpm for 3 min. After centrifugation, the moisture content of the rice grains was measured to be about 28%;

[0073] (3) The rice grains after centrifugation were squeezed and rubbed using a two-roller machine, wherein the speed of the first roller was set to 300 rpm, the speed of the second roller was set to 1100 rpm, the gap between the rollers was 0.3 mm, the deflection angle of the two roller axes was 5°, the cold air speed was 2 m / s, and the temperature was 20°C.

[0074] (4) The rice powder after squeezing and rubbing was added to an air flow superfine grinder for superfine grinding. The parameters of the air flow superfine grinder were set to a grinding pressure of 0.8 MPa, a classifying wheel speed of 3000 rpm, and a feed rate of 50 kg / h;

[0075] (5) The rice flour after the ultrafine grinding is dried using a hot air flow drying device at a drying temperature of 65° C. and a drying time of 15 min until the rice flour with a moisture content of about 30% is dried to below 14%.

[0076] The rice flour prepared in this example was prepared into a seasoning according to the steps in Example 1.

[0077] Example 3:

[0078] The specific method of rice flour is to adopt the following steps:

[0079] (1) After washing the raw rice, add water twice the weight of the rice, inoculate Lactobacillus plantarum: Saccharomyces cerevisiae in a ratio of 3:1 according to an inoculum amount of 5% of the total weight, and add 0.3% of calcium lactate to the total weight. Ferment at 30°C for 12 hours. At this time, the moisture content of the rice grains is measured to be about 70%;

[0080] (2) The fermented rice grains were dehydrated using a filter centrifuge, first centrifuged at 600 rpm for 5 min to remove surface water, and then centrifuged at 1000 rpm for 5 min. After centrifugation, the moisture content of the rice grains was measured to be about 35%;

[0081] (3) The rice grains after centrifugation were squeezed and rubbed using a two-roller machine, wherein the speed of the first roller was set to 400 rpm, the speed of the second roller was set to 1200 rpm, the gap between the rollers was 0.3 mm, the deflection angle of the two roller axes was 5°, the cold air speed was 2 m / s, and the temperature was 20°C.

[0082] (4) The rice powder after squeezing and rubbing was added to an air flow superfine grinder for superfine grinding. The parameters of the air flow superfine grinder were set to a grinding pressure of 0.6 MPa, a classifying wheel speed of 2000 rpm, and a feed rate of 50 kg / h;

[0083] (5) The rice flour after the ultrafine grinding is dried using a hot air flow drying device at a drying temperature of 65° C. and a drying time of 15 min until the rice flour with a moisture content of about 30% is dried to below 14%.

[0084] The rice flour prepared in this example was prepared into a seasoning according to the steps in Example 1.

[0085] Comparative Example 1:

[0086] The step (1) of Example 1, "adding 0.3% of the total weight of calcium lactate" was omitted, and the other steps and parameters were consistent with those of Example 1.

[0087] Comparative Example 2:

[0088] The step (1) of Example 1 "inoculating Lactobacillus plantarum: Saccharomyces cerevisiae at an inoculation rate of 5% of the total weight at a ratio of 3:1" was omitted, and the other steps and parameters were consistent with those of Example 1.

[0089] Comparative Example 3:

[0090] The roller grinding step (3) of Example 1 was removed, and ultrafine grinding was directly performed after centrifugal dehydration. The other steps and parameters were consistent with Example 1.

[0091] Comparative Example 4:

[0092] The parameters of the airflow superfine pulverizer in step (4) of Example 1 were set to 1.0 MPa and the rotating speed of the classifying wheel was 5000 rpm. The other steps and parameters were kept consistent with those in Example 1.

[0093] Comparative Example 5:

[0094] Steps (1), (2), and (3) of Example 1 were removed, and the rice was crushed by a grinder to obtain rice coarse powder, and then crushed by a ball mill for 10 minutes to obtain rice flour prepared by a traditional method. The other steps and parameters were consistent with those of Example 1.

[0095] Result test example:

[0096] The rice flour prepared in Examples 1 to 3 and Comparative Examples 1 to 5 was subjected to performance tests, and the results are shown in Table 2:

[0097] Table 2 Rice flour related properties

[0098]

[0099]

[0100] The results showed that the damage rate of rice starch prepared by the method of the present invention was 4.2% to 4.5%, which was significantly lower than that of the comparative example. The water absorption and viscosity of the examples were significantly improved, and the rice flour had a good texture and strong uniformity, which played a positive role in the subsequent seasoning processing.

[0101] The rice flour seasonings prepared in Examples 1 to 3 and Comparative Examples 1 to 5 were subjected to performance tests, and the results were as follows:

[0102] Table 3 Related properties of rice seasoning powder

[0103]

[0104] Table 4 Flavor detection of seasoning

[0105] Group Amino acid nitrogen (g / 100g) Umami nucleotides (mg / g) Example 1 0.160±0.012 2.90±0.25 Example 2 0.165±0.015 3.50±0.30 Example 3 0.158±0.010 2.50±0.22 Comparative Example 1 0.140±0.018 1.70±0.28 Comparative Example 2 0.120±0.020 1.80±0.26 Comparative Example 3 0.130±0.012 1.90±0.25 Comparative Example 4 0.120±0.012 1.90±0.25 Comparative Example 5 0.120±0.020 1.80±0.26

[0106] Table 5 Nutritional composition of seasonings

[0107]

[0108] The results show that: Table 3 shows that the solubility, solution uniformity, fluidity, and color value of the seasoning prepared by the method of the embodiment of the present invention are significantly improved. This shows that the seasoning in the embodiment has a better texture, and its uniformity and solubility are stronger than those of commercial products.

[0109] The results in Table 4 show that the amino acid nitrogen and umami nucleotides of the seasoning prepared by the method of the embodiment of the present invention are significantly increased compared with the control example, indicating that the rice seasoning prepared by this method has a better flavor and improves the sensory experience.

[0110] The results in Table 5 show that the protein, fat, vitamins, and dietary fiber in the seasoning prepared by the method of the embodiment of the present invention are significantly increased compared with those in the comparative example, while the carbohydrates, minerals, and water content are similar to those in the comparative example, indicating that the seasoning prepared by the present method has a stronger nutritional value.

[0111] The embodiments provided above are not intended to limit the scope of the present invention, nor are the steps described to limit their execution order. Any obvious improvements to the present invention made by those skilled in the art in combination with existing common knowledge shall fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing seasoning using rice flour with low grain breakage rate, characterized in that: The steps include: S1, washing the rice, adding water, inoculating Lactobacillus plantarum and Saccharomyces cerevisiae, adding calcium lactate, and draining the water after natural fermentation; S2, performing gradient centrifugal dehydration on the fermented rice grains using a filter centrifuge; S3, the dehydrated rice grains are squeezed and rubbed using a two-roller machine; S4, the rice powder after squeezing and rubbing is added into the air flow superfine grinding machine for superfine grinding; S5, the rice flour after ultrafine grinding is dried to obtain the rice flour pre-made powder with low grain breakage rate; S6. Fully mixing the rice flour with mushroom powder, fruit and vegetable powder, spices, and flavoring agent to prepare rice flour seasoning.

2. The method according to claim 1, characterized in that In step S1, the inoculation amount of brewer's yeast and lactic acid bacteria is 1% to 10%, wherein the ratio of Lactobacillus plantarum to brewer's yeast is 1 to 3:

1.

3. The method according to claim 1, characterized in that The amount of calcium lactate added in step S1 is 0.1% to 0.5%.

4. The method according to claim 1, wherein In step S2, the gradient centrifugation is first performed at 500 rpm to 1000 rpm for 2 min to 6 min, and then at 1000 rpm to 1500 rpm for 2 min to 5 min.

5. The method according to claim 1, wherein In step S3, when the two-roller machine is squeezing and rubbing, the angle between the rollers is 3° to 7°, the rotation speed of the first-level roller is set to 40rpm to 700rpm, and the rotation speed of the second-level roller is set to 400rpm to 1200rpm.

6. The method according to claim 1, wherein In step S3, when the two-roller machine is squeezing and kneading, a cold air flow is set between the first roller and the second roller to reduce the temperature.

7. The method according to claim 1, characterized in that In step S4, the parameters of ultrafine grinding are air flow pressure: 0.6MPa-1.0MPa, classifying wheel speed 2000rpm-3000rpm, and feed rate 40kg / h-60kg / h.

8. The method according to claim 1, characterized in that In step S5, the drying is performed using a hot air flow drying device, the drying temperature is 50° C. to 70° C., and the drying time is 1 hour to 5 hours.

9. The method according to claim 1, characterized in that In step S6, 100 to 300 parts of rice flour are used; 20 to 60 parts each of mushroom powder, hericium erinaceus powder, shiitake mushroom powder, black mushroom powder, and ganoderma lucidum spore powder are used; 25 to 75 parts each of fruit and vegetable powder, turnip, ginseng, dendrobium, and wolfberry are used; 20 to 60 parts each of spices, cloves, rosemary, sage, Sichuan pepper, and fennel are used; and 1 to 2 parts each of flavoring agents, ethyl malt powder, and sodium glutamate are used.

10. A seasoning prepared by the method according to any one of claims 1 to 9.

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