阅读说明：本技术 发酵豆渣米粉及其制备方法 (Fermented bean dreg rice flour and preparation method thereof ) 是由 方蕾 于 2020-06-23 设计创作，主要内容包括：本发明提供一种发酵豆渣米粉及其制备方法,涉及大米加工技术领域。所述发酵豆渣米粉包括米粉、玉米淀粉、发酵豆渣粉。本发明在米粉中加入了豆渣粉,进一步开发了豆渣粉的利用率。采用米曲霉发酵后的发酵豆渣粉,显著的降低豆渣的豆腥味,发酵后的发酵豆渣粉中的水溶性蛋白、氨基酸总量、小肽和还原糖有了不同程度的提高,提高了豆渣粉的营养功能性,而总糖含量有所下降；发酵后的豆渣颗粒直径也会显著的降低,进而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；加入直链淀粉含量高的玉米淀粉,促进凝胶,便于米粉成型,如此确保米粉凝胶成型,提高产品的质量。(The invention provides fermented bean dreg rice flour and a preparation method thereof, and relates to the technical field of rice processing. The fermented bean dreg rice flour comprises rice flour, corn starch and fermented bean dreg powder. The bean dreg powder is added into the rice flour, so that the utilization rate of the bean dreg powder is further developed. The fermented bean dreg powder fermented by aspergillus oryzae is adopted, the beany flavor of the bean dreg is obviously reduced, the total amount of water-soluble protein, amino acid, small peptide and reducing sugar in the fermented bean dreg powder are improved to different degrees, the nutritional functionality of the bean dreg powder is improved, and the total sugar content is reduced to some extent; the particle diameter of the fermented bean dregs can be obviously reduced, so that gaps are reserved on the rice flour while the gel of the rice flour is not influenced, the seasonings can be conveniently absorbed during rehydration, and the bean dregs are quick to taste, good to taste and more excellent in mouthfeel; the corn starch with high amylose content is added to promote gelation and facilitate rice flour molding, thus ensuring rice flour gel molding and improving product quality.)

1. A fermented bean dreg rice flour is characterized in that the fermented bean dreg rice flour comprises rice flour, corn starch and fermented bean dreg powder;

the fermented bean dreg powder is obtained by fermenting bean dregs through aspergillus oryzae.

2. The fermented bean dreg rice flour as claimed in claim 1, wherein the aspergillus oryzae has the following fermentation process parameters: 70-80% of water, 5-10% of inoculation amount, 26-30 ℃ of temperature and 18-24 h of time.

3. The fermented okara rice flour of claim 1, wherein the fermented okara flour has a particle diameter of less than 5 um.

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

5. The fermented okara rice flour of claim 2, comprising the following raw materials in percentage by weight: 40-50% of rice flour, 15-20% of corn starch, 30-40% of fermented bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent.

6. The preparation method of the fermented bean dreg rice flour as claimed in any one of claims 1 to 5, which comprises the following steps:

soaking rice and grinding to obtain rice flour;

fermenting bean dregs by aspergillus oryzae to obtain fermented bean dreg powder;

mixing rice flour, corn starch and fermented 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.

7. The method for preparing fermented bean dregs rice flour as claimed in claim 6, wherein the water content in the mixed material is 38-40%.

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

9. The method for preparing fermented okara rice flour as claimed in claim 6, wherein the fermented okara flour is subjected to micronization, homogenized and spray-dried to obtain fermented okara flour with a particle diameter of less than 5 um.

Technical Field

The invention relates to the technical field of rice processing, in particular to fermented 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 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.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides fermented bean dreg rice flour and a preparation method thereof, and solves at least one problem in the background art.

(II) technical scheme

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

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

the fermented bean dreg powder is obtained by fermenting bean dregs through aspergillus oryzae.

Preferably, the aspergillus oryzae fermentation process parameters are as follows: 70-80% of water, 5-10% of inoculation amount, 26-30 ℃ of temperature and 18-24 h of time.

Preferably, the particle diameter of the fermented bean dregs powder is less than 5 um.

Preferably, the fermented bean dregs rice flour also comprises sodium bicarbonate.

Preferably, the fermented bean dreg rice flour comprises the following raw materials in percentage by weight: 40-50% of rice flour, 15-20% of corn starch, 30-40% of fermented 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 fermented bean dreg rice flour comprises the following steps:

soaking rice and grinding to obtain rice flour;

fermenting bean dregs by aspergillus oryzae to obtain fermented bean dreg powder;

mixing rice flour, corn starch and fermented 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.

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

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

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

(III) advantageous effects

The invention provides fermented 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 adopting the fermented bean dreg powder fermented by aspergillus oryzae, on one hand, the beany flavor of the bean dreg can be obviously reduced after fermentation, and meanwhile, the total amount of water-soluble protein, amino acid, small peptide and reducing sugar in the fermented bean dreg powder is improved to different degrees, so that the nutritional functionality of the bean dreg powder is improved, and the total sugar content is reduced to some extent; moreover, the particle diameter of the fermented bean dregs can be obviously reduced, so that gaps are left in the rice flour while the gel of the rice flour is not influenced, seasonings are conveniently absorbed during rehydration, and the bean dregs are quick to taste, good to taste and good in 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.

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 existing rice flour has compact molecular structure and gel-like structure, 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. The embodiment of the application provides fermented bean dreg 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 dreg products, and enriches daily diet of people.

In a first aspect, a fermented bean dreg rice flour is provided, which comprises rice flour, corn starch and fermented bean dreg powder;

the fermented bean dreg powder is obtained by fermenting bean dregs through aspergillus oryzae.

The bean dreg powder is added into the rice flour, so that the utilization rate of the bean dreg powder is further developed. By adopting the fermented bean dreg powder fermented by aspergillus oryzae, on one hand, the beany flavor of the bean dreg can be obviously reduced after fermentation, and meanwhile, the total amount of water-soluble protein, amino acid, small peptide and reducing sugar in the fermented bean dreg powder is improved to different degrees, so that the nutritional functionality of the bean dreg powder is improved, and the total sugar content is reduced to some extent; moreover, the particle diameter of the fermented bean dregs can be obviously reduced, so that gaps are left in the rice flour while the gel of the rice flour is not influenced, seasonings are conveniently absorbed during rehydration, and the bean dregs are quick to taste, good to taste and good in 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 aspergillus oryzae fermentation process parameters are as follows: 70-80% of water, 5-10% of inoculation amount, 26-30 ℃ of temperature and 18-24 h of time. By controlling the fermentation process, the performance of the bean dreg powder is modified to the maximum extent, and the processability and the digestibility of the bean dreg powder are improved.

In one embodiment, the fermented okara powder has a particle diameter of less than 5 um. By controlling the particle diameter of the bean dreg powder, the rice flour is enabled to leave a gap while the gel of the rice flour is not influenced, so that the seasoning is convenient to absorb during rehydration, and the bean dreg powder is quick to taste, good to taste and better in mouthfeel.

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

In one embodiment, the fermented bean dreg rice flour comprises the following raw materials in percentage by weight: 40-50% of rice flour, 15-20% of corn starch, 30-40% of fermented bean dreg powder and 0.5-1% of sodium bicarbonate, wherein the sum of the components is one hundred percent. The fermented bean dreg powder is adopted, the beany flavor is obviously reduced, the functional performance of the bean dreg is improved, and the utilization rate of the bean dreg is obviously improved.

In a second aspect, a preparation method of the fermented bean dregs rice flour is also provided, and the preparation method 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.

Fermenting bean dregs by aspergillus oryzae to obtain fermented bean dreg powder;

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

gelatinizing the mixed powder by adopting a screw self-cooked extruder, and extruding into filaments, wherein the initial temperature of the screw self-cooked 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 in the mixed powder 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: