Method for solving the problem of sticky and poor elasticity of rice flour made by dry method
By treating dry rice flour with neutral protease to prepare rice slurry and then steaming it into rice sheets, the problems of high viscosity, poor extensibility, and insufficient elasticity in rice sheets made from dry rice flour are solved. This achieves low-cost and environmentally friendly rice sheet production, with product quality similar to that of water-milled rice sheets, while preserving the flavor of rice.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- WILMAR SHANGHAI BIOTECH RES & DEV CENT
- Filing Date
- 2025-01-15
- Publication Date
- 2026-07-17
AI Technical Summary
Dry-processed rice flour has problems such as high viscosity, poor extensibility, and insufficient elasticity in the process of preparing rice sheets, and the traditional water milling process has the risks of high energy consumption and microbial contamination.
Dry rice flour was treated with neutral protease to prepare rice slurry, which was then steamed to make rice sheets. The rice flour composition contained indica rice flour and japonica rice flour, with a particle size D90 of 120-180 μm. Starch and water were added for enzymatic hydrolysis, and the moisture and starch content were controlled to improve the texture of the rice sheets.
This method solves the problems of high viscosity, poor extensibility, and insufficient elasticity in the preparation of rice skin from dry-processed rice flour. It reduces water consumption, is simple to operate, and produces products with quality similar to those made using water milling, while preserving the original flavor of the rice.
Smart Images
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