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A kind of semi-dry rice flour and preparation method thereof

A dry rice flour and a technology for rice flour, applied in the field of semi-dry rice flour and its preparation, can solve the problems of affecting the process of rice flour industrialization, affecting farmers' enthusiasm for growing grain, turbid and opaque color, etc., and achieves reduction of existing risks, excellent taste, and shelf life. long effect

Active Publication Date: 2021-01-26
GAEA GEM RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing semi-dry rice noodles have shortcomings such as short shelf life, turbid and opaque color, and even need to add some flavor enhancers to have a suitable fragrance.
According to researchers' estimates, the existing rice flour processing technology is already in a technical bottleneck period, which will greatly affect the process of industrialization of rice flour, and thus affect farmers' enthusiasm for growing grain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Rice fermentation: Weigh 10Kg of indica rice, take 12Kg of tap water, the water temperature is 25°C, and the mass percentage of tap water is 0.8%, that is, 96g of the fermentation broth fermented for 24 hours in the previous batch, add it to tap water, stir evenly, and then add rice. The mixture was fermented at 37°C for 48 hours, then washed and desanded until there were no adherents on the surface, and centrifuged for 3 minutes;

[0042] (2) Grind the filtered rice through a pulverizer, put it into a mixing bucket, and weigh 1 kg of mixed starch (60 parts of lotus root starch, 25 parts of potato starch, and 15 parts of pregelatinized starch) into the mixing bucket;

[0043] (3) Mixing of materials: Mix the materials in the above step (2) evenly, test the water content of the mixture, add water according to the water content of 29%, and continue stirring until the mixture has no obvious lumps and is in the shape of bean dregs;

[0044] (4) Screw extrusion: Put the...

Embodiment 2

[0052] (1) Fermentation of rice: Weigh 10Kg of indica rice, take 12Kg of tap water, the water temperature is 35°C, and the mass percentage of tap water is 3%, that is, 360g of the fermentation broth fermented for 18 hours in the previous batch is added to the tap water, stirred evenly, and then added to the rice . The mixture was fermented at 32°C for 28 hours, then washed and desanded until there were no adherents on the surface, and centrifuged for 3 minutes;

[0053] (2) Grind the filtered rice through a pulverizer, put it into a mixing bucket, and weigh 2kg of mixed starch (30 parts of lotus root starch, 60 parts of potato starch, and 10 parts of pregelatinized starch) into the mixing bucket;

[0054] (3) Mixing of materials: Mix the materials in the above step (2) evenly, test the water content of the mixture, add water according to the water content of 30%, and continue stirring until the mixture has no obvious lumps and is in the shape of bean dregs;

[0055] (4) Screw...

Embodiment 3

[0063] Proceed in the same manner as in Example 1, except that after (2) the materials are added to the mixing tank, 300g of fresh corn puree and 50g of pumpkin powder are added. Wherein the preparation of corn mud is to wash the fresh corn and grind it into mud through colloid mill. The water content of the prepared fresh corn mud is about 70%.

[0064] Testing of key indicators of finished products: the broken bar rate is 2.8%, and the cooking loss rate is 4.5%.

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Abstract

The invention discloses a semi-dry rice flour and a preparation method thereof. The raw material is rice, starch mixture, fresh fruit and vegetable puree mixture, fruit and vegetable powder mixture, rice fermentation and pretreatment, material mixing, twin-screw extrusion molding, aging and re-steaming , powder washing and cutting, metering and packaging, post-sterilization, cooling and other production steps. The semi-dry rice noodles prepared by the invention have the advantages of smooth and translucent, strong gluten, good elasticity and toughness, natural fragrance, long shelf life, and no turbidity in the finished soup, and can control the breaking rate within 2% and the cooking loss rate within 4% Within %. The present invention also solves the problem of single nutrition of the existing rice noodles, and adds components rich in protein and vitamins to the formula to make the product nutritionally comprehensive without adding any preservatives, whitening agents and thickeners. According to the method of the present invention The prepared product has excellent taste and is nutritious and healthy.

Description

technical field [0001] The invention relates to the technical field of rice deep processing, in particular to a semi-dry rice flour and a preparation method thereof. Background technique [0002] The experience of effective full utilization and deep processing of rice in developed countries in the world shows that the output value ratio of rice before and after processing can be increased from 1:1.2 to 1:4, and the value increase is nearly 4 times. The production areas of rice staple food products are mainly concentrated in Japan, China and some countries in Southeast Asia. There are more than 100 kinds of deep-processed products, and the annual international trade volume of rice and its processed products reaches 50 billion US dollars. In recent years, rice products have been favored by more and more consumers due to the fact that there are few allergic people and their amino acid composition is similar to that of the human body. [0003] The existing rice noodle processin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L7/104A23L19/00A23L33/00
CPCA23V2002/00A23V2200/14
Inventor 肖勋伟刘也嘉张琼张兴泉
Owner GAEA GEM RICE
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