Making method of fermentation rice flour

Abstract

The invention relates to a making method of fermentation rice flour. Common whitening long-grain rice is adopted as a raw material, fermentation broth produced from natural fermentation in the making process of the fermentation rice flour is used as a fermentation stock solution, and mixed liquid containing Lactobacillus fermentium, lactobacillus salivarius, lactobacillus plantarum and yeast is utilized in the fermentation stock solution to formulate mixed fermentation liquid. The fermentation rice flour is prepared by soaking the common whitening long-grain rice with warm water, fermenting the soaked rice with the mixed fermentation liquid at constant temperature, and subjecting the fermented rice after constant-temperature fermentation to filtering, centrifuge draining, grinding and drying in sequence. The rice flour processed in the invention contains low cadmium, has a fragrant flavor, and can be used for processing products such as rice noodles, rice cakes with better quality.

Description

Technical field [0001] The invention relates to the technical field of deep processing of rice, in particular to a method for preparing fermented rice flour. Background technique [0002] With the improvement of people’s quality of life and the popularization of the concept of healthy diet, deep-processed rice products (such as rice noodles, rice cakes, glutinous rice balls, etc.) have the characteristics of easy digestion, good taste, diversified eating, and less allergies, which are becoming more and more popular. . [0003] At present, the rice products on the market (except glutinous rice balls) are mainly processed directly from rice, which have the following disadvantages: [0004] 1. Large differences in raw materials, such as different origins and varieties, large fluctuations in the quality of rice products, resulting in large differences in product quality; [0005] 2. The production method that directly uses rice as raw material has a long production cycle and high energy ...

AI Technical Summary

Problems solved by technology

[0004] 1. There are large differences in raw materials, such as different origins and varieties, and the quality of raw materials for rice products fluctuates greatly, resulting in large differences in product quality;

[0005] 2. The production method of directly using rice as raw material has a long production cycle and high energy consumption. Especially fermented rice products, such as fermented rice noodles, have a long production cycle, sometimes even as long as 3 to 5 days, and high energy consumption. Disadvantages such as large amount of wastewater treatment;

[0006] 3. The lack of unified raw material standards and finished product standards for the same product, the difference in taste and taste of different batches of products makes it difficult for consumers to choose, thus limiting the further expansion of the rice product market;

[0007] 4. Because the specificity of the raw materials is not strong, there are few rice varieties suitable for processing or breeding, and at the same time, there are few technical researches on the deep processing of rice, which leads to a low processing level of rice products, which further limits the use of rice products as a staple food the speed of development;

[0008] 5. Affected by heavy metal pollution in rice in the south, a large amount of rice cannot be processed and used normally, resulting in a backlog and waste of grain, seriously affecting farmers' enthusiasm for growing grain, and resulting in a shortage of raw material supply

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