阅读说明：本技术 豆渣米粉及其制备方法 (Bean dreg rice flour and preparation method thereof ) 是由 张世平 于 2020-06-17 设计创作，主要内容包括：本发明提供一种豆渣米粉及其制备方法,涉及大米加工技术领域。所述豆渣米粉包括米粉、玉米淀粉、纳米豆渣粉,所述纳米豆渣粉的颗粒直径小于5um。通过控制豆渣粉的颗粒直径,在不影响米粉凝胶的同时使得米粉留有间隙,便于复水时吸收调味料,入味快、入味好、口感更加优良；同时加入直链淀粉含量高的玉米淀粉,促进凝胶,如此确保米粉凝胶成型,提高产品的质量。(The invention provides bean dreg rice flour and a preparation method thereof, and relates to the technical field of rice processing. The bean dreg rice flour comprises rice flour, corn starch and nano bean dreg powder, and the particle diameter of the nano bean dreg powder is smaller than 5 um. By controlling the particle diameter of the bean dreg powder, the rice flour is kept with a gap while the gel of the rice flour is not influenced, so that the seasoning can be conveniently absorbed during rehydration, and the bean dreg powder has the advantages of quick taste, good taste and better mouthfeel; meanwhile, corn starch with high amylose content is added to promote gelation, so that rice flour gel forming is ensured, and the product quality is improved.)

1. The bean dreg rice flour is characterized by comprising rice flour, corn starch and nano bean dreg powder;

the particle diameter of the nano bean dreg powder is less than 5 um.

2. The okara rice flour of claim 1, further comprising sodium bicarbonate.

3. The okara rice flour as claimed in claim 2, which comprises the following raw materials in percentage by weight: 55-65% of rice flour, 20-25% of corn starch, 10-20% of nano bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent.

4. The preparation method of the bean dreg rice flour as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:

soaking rice and grinding to obtain rice flour;

mixing rice flour, corn starch and nano bean dreg powder in proportion, and adding water to obtain a mixed material;

gelatinizing the mixed material by adopting a screw self-cooking extruder, and extruding into filaments;

cutting into threads, sealing and standing for 5-12 h at room temperature, and rubbing in water;

boiling in water;

wherein the initial temperature of the screw self-ripening extruder is 65-75 ℃, the temperature of the middle section is 80-95 ℃, and then the temperature is 100-180 ℃; the pressure is 2-5 MPa.

5. The method for preparing bean dregs rice flour as claimed in claim 4, wherein the water content in the mixed material is 38-40%.

6. The preparation method of the bean dreg rice flour as claimed in claim 4, wherein the water boiling temperature is 90-95 ℃ and the time is 10-15 min.

7. The method for preparing okara rice flour as claimed in claim 4, wherein the okara powder is subjected to micronization, homogenized and spray-dried to obtain a nano okara powder having a particle diameter of less than 5 μm.

Technical Field

The invention relates to the technical field of rice processing, in particular to bean dreg rice flour and a preparation method thereof.

Background

Rice flour, a special snack in China, is a very popular food in southern China. The rice flour is a strip-shaped or filiform rice product prepared by soaking, cooking, layering and other processes with rice as a raw material, and is not a powdery material prepared by grinding the rice as the raw material, which is understood in terms of meaning. The rice flour is flexible in texture and rich in elasticity, does not stick to soup when being boiled in water, is not easy to break when being dried and fried, is matched with various dish codes or soup bases to be boiled or dried and fried, is smooth and tasty, and is deeply popular with consumers (particularly consumers in the south).

The rice flour has various varieties, and can be divided into rice noodle, square rice noodle, corrugated rice noodle, silver wire rice noodle, wet rice noodle, dry rice noodle, etc. Their production processes are largely the same and slightly different, and generally: rice-elutriating-soaking-grinding-steaming powder-tabletting (extruding), re-steaming-cooling-drying-packaging and obtaining the finished product.

However, the existing rice flour has a compact molecular structure and is in a gel state, the molecular structure is more compact after drying and dehydration, and after rehydration, the rice flour absorbs water and swells, so that the invasion of seasonings is prevented.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides bean dreg rice flour and a preparation method thereof, and solves the technical problem that the existing rice flour seasoning is difficult to enter.

(II) technical scheme

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

on one hand, the bean dreg rice flour is provided and comprises rice flour, corn starch and nano bean dreg powder;

the particle diameter of the nano bean dreg powder is less than 5 um.

Preferably, the bean dregs rice flour further comprises sodium bicarbonate.

Preferably, the bean dreg rice flour comprises the following raw materials in percentage by weight: 55-65% of rice flour, 20-25% of corn starch, 10-20% of nano bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent.

On the other hand, the preparation method of the bean dregs rice flour comprises the following steps:

soaking rice and grinding to obtain rice flour;

mixing rice flour, corn starch, nano bean dreg powder and water in proportion to obtain a mixed material;

gelatinizing the mixed material by adopting a screw self-cooking extruder, and extruding into filaments;

cutting into threads, sealing and standing for 5-12 h at room temperature, and rubbing in water;

boiling in water;

wherein the initial temperature of the screw self-ripening extruder is 65-75 ℃, the temperature of the middle section is 80-95 ℃, and then the temperature is 100-180 ℃; the pressure is 2-5 MPa.

Preferably, the water content in the mixed material is 38-40%.

Preferably, the boiling temperature is 90-95 ℃ and the time is 10-15 min.

Preferably, the bean dreg powder is homogenized after being subjected to superfine grinding and spray-dried to obtain the nano bean dreg powder with the particle diameter smaller than 5 um.

(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:

the bean dreg powder is added into the rice flour, so that the utilization rate of the bean dreg powder is further developed. By controlling the particle diameter of the bean dreg powder, the rice flour is kept with a gap while the gel of the rice flour is not influenced, so that the seasoning can be conveniently absorbed during rehydration, and the bean dreg powder has the advantages of quick taste, good taste and better mouthfeel; meanwhile, corn starch with high amylose content is added to promote gelation, so that rice flour gel forming is ensured, and the product quality is improved.

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.

The bean dregs are byproducts in the process of producing soymilk or bean curd, and are rich in resources in actual production and life, and contain a plurality of nutrient substances, dietary fibers, proteins and the like. However, the utilization rate of the bean dregs is not high at present, and the bean dregs are generally used as feed, so that how to improve the utilization of the bean dregs, prepare bean dregs products and enrich daily diet of people is a problem to be solved urgently.

The embodiment of the application provides bean dregs rice flour and a preparation method thereof, solves the technical problem that the existing rice flour seasoning is difficult to enter, improves the utilization rate of bean dregs, prepares bean dregs products and enriches daily diet of people.

In a first aspect, the embodiment of the invention provides bean dregs rice flour, which comprises rice flour, corn starch and nano bean dregs powder;

the particle diameter of the nano bean dreg powder is less than 5 um.

The bean dreg powder is added into the rice flour, so that the utilization rate of the bean dreg powder is further developed. By controlling the particle diameter of the bean dreg powder, the rice flour is kept with a gap while the gel of the rice flour is not influenced, so that the seasoning can be conveniently absorbed during rehydration, and the bean dreg powder has the advantages of quick taste, good taste and better mouthfeel; meanwhile, corn starch with high amylose content is added to promote gelation and facilitate rice flour molding, so that rice flour gel molding is ensured, and the product quality is improved.

In one embodiment, the okara rice flour further comprises sodium bicarbonate, and gelatinization of the rice flour is promoted by adding the sodium bicarbonate.

In one embodiment, the bean dreg rice flour comprises the following raw materials in percentage by weight: 55-65% of rice flour, 20-25% of corn starch, 10-20% of nano bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent. The addition of the bean dreg powder is reasonably controlled, if the content of the bean dreg powder is too high, the strip breaking rate is high, and even the gel forming cannot be carried out.

In a second aspect, the embodiment of the invention also provides a preparation method of the okara rice flour, which comprises the following steps:

the rice is soaked and then ground to obtain rice flour, specifically, soaking can be controlled to be 2-3 h, and the ground rice flour passes through a 60-mesh sieve.

Mixing rice flour, corn starch, nano bean dreg powder and water in proportion to obtain a mixed material;

gelatinizing the mixed material by adopting a screw self-ripening extruder, and extruding into filaments, wherein the initial temperature of the screw self-ripening extruder is 65-75 ℃, the temperature of the middle section is 80-95 ℃, and then the temperature is 100-180 ℃; the pressure is 2-5 MPa, specifically, the screw self-cooking extruder is independently heated in three sections, the initial temperature is controlled to be 65-75 ℃, the temperature of the middle section is controlled to be 80-95 ℃, the temperature is controlled to be 100-180 ℃, and the pressure is controlled to be 2-5 MPa in the whole process. The temperature is slowly increased at 75-85 ℃ in the initial stage, so that the volatilization of water is improved, and the gelatinization is facilitated; on the other hand, adverse reactions (uneven internal and external temperature, paste on the outside and low temperature on the inside) caused by sudden temperature rise are avoided, and gelatinization is promoted.

And (4) after the cut filaments are cut off, the filaments are sealed and kept stand for 5-12 hours at room temperature, and the specific summer time is longer and the winter time is shorter. The toughness of the rice flour is increased, and the rubbing in water is further promoted;

and (3) water boiling, specifically, the water boiling aims at further gelatinizing the rice flour, and the water boiling temperature is 90-95 ℃ and the time is 10-15 min.

In one embodiment, the water content of the mixed material is 38-40%.

In one embodiment, the boiling temperature is 90-95 ℃ and the time is 10-15 min.

In one embodiment, the okara powder is homogenized after being subjected to superfine grinding and spray-dried to obtain the nano okara powder with the particle diameter of less than 5 um.

The following detailed description is given with reference to specific examples: