阅读说明：本技术 一种大米粉的制备方法 (Preparation method of rice flour ) 是由 闫佳 闫鼎海 于 2020-06-17 设计创作，主要内容包括：本发明公开了一种大米粉的制备方法,属于米粉加工技术领域。所述大米粉的制备方法,包括如下步骤：步骤1：配米；步骤2：浸润；步骤3：滤干；步骤4：一次粉碎；步骤5：烘干；步骤6：二次粉碎；步骤7：包装。本发明制备得到的大米粉,类似于面粉,不仅可以作为湿米粉、干米粉和河粉等各类米粉的生产原料,还可以作为年糕、糍粑和米果等各类米制品的生产原料,不仅能提高各类米粉和米制品的产品性能,还能提高生产效率,减少污水排放,推动与大米相关的食品加工行业的发展。(The invention discloses a preparation method of rice flour, and belongs to the technical field of rice flour processing. The preparation method of the rice flour comprises the following steps: step 1: mixing rice; step 2: soaking; and step 3: filtering to dry; and 4, step 4: primary crushing; and 5: drying; step 6: secondary crushing; and 7: and (6) packaging. The rice flour prepared by the invention is similar to flour, can be used as a production raw material for various rice flours such as wet rice flour, dry rice flour, rice noodles and the like, and also can be used as a production raw material for various rice products such as rice cakes, glutinous rice cakes, rice crackers and the like, so that the product performance of various rice flours and rice products can be improved, the production efficiency can be improved, the sewage discharge can be reduced, and the development of the food processing industry related to rice can be promoted.)

1. A preparation method of rice flour is characterized by comprising the following steps:

step 1: rice blending

Weighing the following raw materials in percentage by weight: 55-65% of new rice in the current year and 35-45% of old rice;

step 2: infiltration of

Mixing the raw materials weighed in the step 1, and soaking the mixture with water until the water content is 60-65 wt% to obtain a soaked material;

and step 3: filtering to dry

Draining the soaked material obtained in the step (2) for 8-10 min until the water content is 45-50 wt% to obtain a drained material;

and 4, step 4: pulverizing at one time

3, crushing the filtered and dried material obtained in the step 3 to obtain a material with the particle size of 20-40 meshes under the condition that the temperature is less than or equal to 15 ℃, and obtaining the material after primary crushing;

and 5: drying by baking

Drying the once-crushed material obtained in the step (4) until the water content is 18-20 wt% to obtain a dried material;

step 6: second crushing

Crushing the dried material obtained in the step 5 to obtain a material with a particle size of 80-140 meshes, and obtaining a material subjected to secondary crushing;

and 7: package (I)

And (6) packaging the material obtained in the step (6) after the secondary crushing to obtain the rice flour.

2. The method for preparing rice flour according to claim 1, wherein in step 1, the new rice of the current year and the old rice are both early indica rice or late indica rice.

3. The method for preparing rice flour according to claim 1, wherein in step 5, the drying conditions are as follows: the air inlet temperature is 50-60 ℃, and the air outlet temperature is 30-35 ℃.

Technical Field

The invention relates to a preparation method of rice flour, and belongs to the technical field of rice flour processing.

Background

The rice flour refers to a flat and wide or strip rice product which is produced and processed by processes such as washing, grinding or crushing rice and the like. In China, rice flour has many classifications and names, and there are hundreds of rice flour products named regionally. According to the moisture content of the final product, the method can be divided into two types: firstly, the wet rice flour, the water content of which is generally more than 30 percent and even up to 60 percent, is prepared by taking rice as a raw material through the production procedures of grinding, pasting, forming, cooling and the like, and the wet rice flour which is not dried is divided into flat flour and round flour according to the appearance of the product, such as Guilin rice flour, Changde rice flour, rice noodle for crossing the bridge, Shahe flour and the like. The second is dry rice flour with water content below 14%, which can be stored for a long time after dehydration and drying, and is cooked with boiled water when eating, such as straight rice flour.

The wet rice flour and the dry rice flour respectively have advantages and disadvantages, and specifically comprise: the wet rice flour has the advantages of quick rehydration, convenient cooking and smooth mouthfeel, but has the defects of easy aging and retrogradation, easy deterioration and short shelf life. The dry rice noodles have the advantages of long storage period and convenient transportation, but the dry rice noodles are soaked for rehydration for several hours before eating, are soaked for 2-3 hours at the room temperature of 25 ℃, even soaked for more than 10 hours at the low temperature in winter, have poor mouthfeel and toughness after rehydration, and are easy to paste.

In addition, the traditional rice noodle production needs to add more than 4 times of water by weight of the rice raw material for soaking, so that nutrient substances are discharged from the soaking water, the environment is polluted, the process is complex, the cost is high, the efficiency is low, the labor intensity is high, and the processing noise is high. In view of the above, there is a need to provide a new product that can replace the traditional rice flour to solve the deficiencies of the prior art.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a preparation method of rice flour. The rice flour prepared by the invention is similar to flour, can be used as a production raw material for various rice flours such as wet rice flour, dry rice flour, rice noodles and the like, and also can be used as a production raw material for various rice products such as rice cakes, glutinous rice cakes, rice crackers and the like, so that the product performance of various rice flours and rice products can be improved, the production efficiency can be improved, the sewage discharge can be reduced, and the development of the food processing industry related to rice can be promoted.

The technical scheme for solving the technical problems is as follows: a preparation method of rice flour comprises the following steps:

step 1: rice blending

Weighing the following raw materials in percentage by weight: 55-65% of new rice in the current year and 35-45% of old rice;

step 2: infiltration of

Mixing the raw materials weighed in the step 1, and soaking the mixture with water until the water content is 60-65 wt% to obtain a soaked material;

and step 3: filtering to dry

Draining the soaked material obtained in the step (2) to 8min-10min until the water content is 45 wt% -50 wt%, so as to obtain a drained material;

and 4, step 4: pulverizing at one time

3, crushing the filtered and dried material obtained in the step 3 to obtain a material with the particle size of 20-40 meshes under the condition that the temperature is less than or equal to 15 ℃, and obtaining the material after primary crushing;

and 5: drying by baking

Drying the once-crushed material obtained in the step (4) until the water content is 18-20 wt% to obtain a dried material;

step 6: second crushing

Crushing the dried material obtained in the step 5 to obtain a material with a particle size of 80-140 meshes, and obtaining a material subjected to secondary crushing;

and 7: package (I)

And (6) packaging the material obtained in the step (6) after the secondary crushing to obtain the rice flour.

The principle of the invention is as follows:

firstly, in the step 1 of the invention, the new rice produced in the current year and the aged rice placed for 2-3 years are used as raw materials, the amylose content in the raw materials is about 18%, and the amylose content in the rice flour produced subsequently can be ensured to reach more than 20%.

Secondly, in the step 2 of the invention, the dust in the rice can be washed away by adopting an infiltration mode. In the traditional rice noodle processing process, rice is soaked in water, and the water content is 100 wt%. The disadvantage of soaking is that the amylose in the rice is destroyed.

Thirdly, in the step 4 and the step 6 of the invention, the primary crushing and the secondary crushing are respectively carried out to respectively obtain the materials with the grain diameter of 20 meshes to 40 meshes and the grain diameter of 60 meshes to 100 meshes. During traditional rice flour processing, all only smash once, the shortcoming is: if the final grain size is 60-100 meshes, long-time crushing is needed, so that the breakage rate of rice is high, rice flour is easy to form lumps, and the taste is poor. In addition, in the primary crushing process in the step 4, the limited temperature is less than or equal to 15 ℃, so that the problem that the viscosity of the rice flour is damaged due to overhigh temperature is solved.

The rice flour prepared by the invention is similar to flour, the content of amylose reaches more than 20%, and the rice flour can be used as a production raw material of various rice flour and rice products, can be supplied to various rice product processing factories, and can be sold to common consumers. The rice flour prepared by the method can be used as a production raw material for subsequently preparing wet rice flour and dry rice flour, can meet the requirement on amylose content in the processing process of the wet rice flour and the dry rice flour, can produce the wet rice flour and the dry rice flour which are chewy in taste, soft and smooth, and are not broken and agglomerated, and can reduce the production links of the wet rice flour and the dry rice flour, reduce sewage discharge and reduce microorganism propagation.

The rice flour prepared by the invention can be stored for 6 months at normal temperature and in a shade place.

The preparation method of the rice flour has the beneficial effects that:

1. the rice flour prepared by the invention is similar to flour, can be used as a production raw material for various rice flours such as wet rice flour, dry rice flour, rice noodles and the like, and also can be used as a production raw material for various rice products such as rice cakes, glutinous rice cakes, rice crackers and the like, so that the product performance of various rice flours and rice products can be improved, the production efficiency can be improved, the sewage discharge can be reduced, and the development of the food processing industry related to rice can be promoted.

2. The preparation method of the rice flour is simple to operate, low in cost, wide in market prospect and suitable for large-scale popularization and application.

On the basis of the technical scheme, the invention can be further improved as follows.

Further, in step 1, the new rice of the current year and the old rice are both early indica rice or late indica rice.

The adoption of the further beneficial effects is as follows: the rice of the variety is suitable for preparing the rice flour of the invention, and the taste is better. Generally, the rice and the aged rice in the current year are required to have uniform sensory color, normal taste, no mildew, no odor and no other visible impurities.

Further, in step 5, the drying conditions are as follows: the air inlet temperature is 50-60 ℃, and the air outlet temperature is 30-35 ℃.

The adoption of the further beneficial effects is as follows: by adopting the parameters, the moisture content required by drying can be met, and the molecular structure in the rice can not be damaged.

Detailed Description

The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.