阅读说明：本技术 干法生产糯米粉的方法 (Method for producing glutinous rice flour by dry method ) 是由 张世平 于 2020-06-17 设计创作，主要内容包括：本发明提供一种干法生产糯米粉的方法,涉及大米加工技术领域。所述包括以下步骤：负压条件通水蒸气处理糯米；增加气压至大气压,使水蒸气冷凝成液态；负压条件下静置；超高压处理；干燥与粉碎；负压下静置后糯米的含水率为30％-40％。本发明在负压条件通入水蒸气,水蒸气形成高温处理,使得糯米结构被破坏产生裂纹,能够使得水快速进入糯米胚乳中,在负压条件下能够相对降低温度,同时形成很多的水蒸气包裹糯米,进而既能实现对糯米结构的破坏,同时也避免温度过高破坏糯米中营养物质。调整压力,降温使得水蒸气包裹在糯米的表面,在负压条件,促进水分快速通过裂纹进入糯米胚乳中,避免长时间水的浸泡,减少水的使用,同避免水带走营养物质。(The invention provides a method for producing glutinous rice flour by a dry method, and relates to the technical field of rice processing. The method comprises the following steps: introducing water vapor under the condition of negative pressure to treat the sticky rice; increasing the air pressure to atmospheric pressure to condense the water vapor into liquid state; standing under the negative pressure condition; ultrahigh pressure treatment; drying and crushing; the water content of the sticky rice after standing under negative pressure is 30-40%. According to the invention, steam is introduced under the negative pressure condition, the steam forms high-temperature treatment, so that the glutinous rice structure is damaged to generate cracks, water can quickly enter the glutinous rice endosperm, the temperature can be relatively reduced under the negative pressure condition, and a lot of steam is formed to wrap the glutinous rice, so that the glutinous rice structure can be damaged, and the nutrient substances in the glutinous rice are prevented from being damaged due to overhigh temperature. The pressure is adjusted, the temperature is reduced, so that the steam is wrapped on the surface of the glutinous rice, under the negative pressure condition, the moisture is promoted to rapidly enter the glutinous rice endosperm through cracks, the long-time soaking of water is avoided, the use of water is reduced, and meanwhile, the water is prevented from carrying away nutrient substances.)

1. A method for producing glutinous rice flour by a dry process, comprising the steps of:

introducing water vapor under the condition of negative pressure to treat the sticky rice;

increasing the air pressure to atmospheric pressure to condense the water vapor into liquid state;

standing under the condition of negative pressure;

ultrahigh pressure treatment;

drying and crushing;

wherein the water content of the sticky rice after standing under the negative pressure is 30-40%.

2. The dry process for producing glutinous rice flour according to claim 1, wherein the steam treatment time is 100 to 160 seconds.

3. The dry-process glutinous rice flour production method according to claim 1, wherein the conditions for standing under negative pressure are: the standing time is 1.2h-2h, and the negative pressure is-0.05 Mpa to-0.03 Mpa.

4. The dry-process glutinous rice flour according to claim 1, wherein the ultrahigh-pressure treatment is carried out under conditions of: placing the glutinous rice with the water content of 30-40% in a vacuum environment, and carrying out super-static pressure treatment;

the pressure of the super static pressure treatment is 100-200 Mpa, the pressure maintaining time is 60min, and the temperature is 20-30 ℃.

5. The dry-process glutinous rice flour according to claim 4, wherein,

after the pressure maintaining time is reached, the pressure is released to normal atmospheric pressure at the speed of 50 Mpa/s.

6. The dry-process glutinous rice flour according to claim 1, wherein the drying is carried out by superheated steam drying, and the moisture content after drying is 10 to 14%.

7. The dry-process glutinous rice flour according to claim, wherein the superheated steam treatment is carried out under the following conditions:

the temperature is 150-160 ℃;

the time is 25 seconds to 40 seconds.

8. The dry-process glutinous rice flour according to claim 1, wherein the pulverization is carried out by a jet mill.

9. Glutinous rice flour produced by the process according to any one of claims 1 to 8.

Technical Field

The invention relates to the technical field of glutinous rice processing, in particular to a method for producing glutinous rice flour by a dry method.

Background

The glutinous rice flour is obtained by pulverizing glutinous rice and is used for making glutinous rice products such as rice dumplings and sweet dumplings. The glutinous rice flour is prepared by soaking and grinding glutinous rice into a powdery material, so that water fully enters rice grains, the input of energy and heat in the grinding process is reduced, the integrity of starch granules is maintained, and high-quality glutinous rice flour with low damaged starch content is obtained.

However, in the conventional water milling powder preparation method, a large amount of wastewater is generated in the soaking and water milling processes, and if the wastewater is directly discharged, the environment is polluted. The soaking is easy to cause microbial pollution, the risk of high background microbial content of the glutinous rice flour is brought, and part of water-soluble protein is carried away by the wastewater.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a method for producing glutinous rice flour by a dry method, which solves at least one technical problem pointed out in the background technology.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme:

in one aspect, there is provided a method for dry-producing glutinous rice flour, comprising the steps of:

introducing water vapor under the condition of negative pressure to treat the sticky rice;

increasing the air pressure to atmospheric pressure to condense the water vapor into liquid state;

standing under the condition of negative pressure;

ultrahigh pressure treatment;

drying and crushing;

wherein the water content of the sticky rice after standing under the negative pressure is 30-40%.

Preferably, the water vapor treatment time is 100s to 160 s.

Preferably, the conditions of standing under the negative pressure condition are as follows: the standing time is 1.2h-2h, and the negative pressure is-0.05 Mpa to-0.03 Mpa.

Preferably, the conditions of the ultrahigh pressure treatment are as follows: placing the glutinous rice with the water content of 30-40% in a vacuum environment, and carrying out super-static pressure treatment;

the pressure of the super static pressure treatment is 100-200 Mpa, the pressure maintaining time is 60min, and the temperature is 20-30 ℃.

Preferably, after the pressure holding time is reached, the pressure is released to normal atmospheric pressure at a rate of 50 MPa/s.

Preferably, the drying is carried out by superheated steam, and the moisture content after drying is 10-14%.

Preferably, the superheated steam treatment conditions are as follows:

the temperature is 150-160 ℃;

the time is 25 seconds to 40 seconds.

Preferably, the pulverization is carried out by a jet mill.

In another aspect, the glutinous rice flour prepared by any one of the above methods is also provided.

(III) advantageous effects

The invention provides bean dreg rice flour and a preparation method thereof. Compared with the prior art, the method has the following beneficial effects:

according to the invention, steam is introduced to treat glutinous rice under a negative pressure condition, the steam forms high-temperature treatment, so that the glutinous rice structure is damaged to generate cracks, water can quickly enter the glutinous rice endosperm, the temperature can be relatively reduced under the negative pressure condition, and a large amount of steam is formed to wrap the glutinous rice, so that the glutinous rice structure can be damaged, and the nutrient substances in the glutinous rice are prevented from being damaged due to overhigh temperature. Furthermore, the surface of the glutinous rice is wrapped by the steam through adjusting the pressure and reducing the temperature, and then under the negative pressure condition, the moisture is promoted to quickly enter the glutinous rice endosperm through cracks, so that the long-time soaking of water is not needed, the use of water is reduced, and the situation that the nutrient substances are taken away by the water in the soaking process is avoided.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In one aspect, there is provided a method for dry-producing glutinous rice flour, comprising the steps of:

introducing water vapor under the condition of negative pressure to treat the sticky rice;

increasing the air pressure to atmospheric pressure to condense the water vapor into liquid, and wrapping the water vapor on the surface of the glutinous rice after condensing the water vapor into liquid;

standing under the negative pressure condition, carrying out negative pressure treatment on the glutinous rice, utilizing the vacuum principle under the negative pressure, quickly balancing the interior of various materials under the condition that low vacuum is concentrated, enhancing the intermolecular affinity of the materials, enabling water molecules in the glutinous rice to be relatively uniform, easily realizing the balance among the materials, rapidly distributing the water wrapped on the surface of the glutinous rice in the endosperm of the rice, accelerating the entry of the water, avoiding the soaking by adopting a large amount of water, avoiding the loss of nutrient components of the materials caused by the soaking, and being beneficial to saving time and saving resources.

The ultrahigh pressure treatment is carried out on the glutinous rice, so that the weak interaction between the starch and the protein is opened, namely, the non-covalent bond is broken, and the protein and the starch can be better separated, so that the nutrient substance is higher, and the nutrition required by a human body is better met.

Drying and crushing; specifically, the drying can be realized by superheated steam, the moisture content after drying is 10-14%, and the superheated steam treatment conditions are as follows: the temperature is 150-160 ℃; the time is 25 seconds to 40 seconds. And crushing by using a jet mill. The invention adopts the jet mill for crushing after drying, which can save water resource, prevent water eutrophication and reduce the production cost of enterprises. Compared with the grinding method of a colloid mill and the like, the colloid mill method can use a large amount of water when grinding, can cause waste of water resources, and can also bring about the eutrophication of a large amount of discharged wastewater, thereby increasing the burden of ecological environment and the cost of enterprises. Compared with a hammer type cyclone mill, the content of the produced broken starch is reduced, and the integrity of the starch can be better maintained.

Wherein the water content of the sticky rice after standing under the negative pressure is 30-40%.

According to the invention, steam is introduced to treat glutinous rice under a negative pressure condition, the steam forms high-temperature treatment, so that the glutinous rice structure is damaged to generate cracks, water can quickly enter the glutinous rice endosperm, the temperature can be relatively reduced under the negative pressure condition, and a large amount of steam is formed to wrap the glutinous rice, so that the glutinous rice structure can be damaged, and the nutrient substances in the glutinous rice are prevented from being damaged due to overhigh temperature. Furthermore, the surface of the glutinous rice is wrapped by the steam through adjusting the pressure and reducing the temperature, and then under the negative pressure condition, the moisture is promoted to quickly enter the glutinous rice endosperm through cracks, so that the long-time soaking of water is not needed, the use of water is reduced, and the situation that the nutrient substances are taken away by the water in the soaking process is avoided.

Specifically, the water content of the sticky rice after standing under the negative pressure needs to be controlled to be 30% -40%, and if the water vapor is circularly led in and the negative pressure is controlled, the situation that the temperature does not influence the damage of the nutritional ingredients of the sticky rice is ensured. Thus, enough water is improved and wrapped on the surface of the glutinous rice flour, and the water content is further ensured to be 30% -40%.

In one embodiment, the water vapor treatment time is 100-160 s, and the treatment time is reasonably controlled to avoid overheating and damage to nutritional ingredients in the glutinous rice.

In one embodiment, the conditions of standing under the negative pressure condition are as follows: the standing time is 1.2h-2h, and the negative pressure is-0.05 Mpa to-0.03 Mpa.

In one embodiment, the conditions of the ultra-high pressure treatment are as follows: placing the glutinous rice with the water content of 30-40% in a vacuum environment, and carrying out super-static pressure treatment;

the pressure of the super static pressure treatment is 100-200 Mpa, the pressure maintaining time is 60min, and the temperature is 20-30 ℃.

In one embodiment, after the dwell time is reached, the pressure is released at 50MPa/s to normal atmospheric pressure.

Specifically, in the embodiment of the present invention, the time for standing and drying under the negative pressure condition is finally determined by the water content, and the treatment time is controlled based on reaching the target water content.

On the other hand, the glutinous rice flour prepared by any one of the methods is provided, and the glutinous rice flour prepared by any one of the methods is sieved according to needs to obtain the glutinous rice flour with a required mesh.

The following detailed description is made with reference to specific embodiments: