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Special flour for pure rice steamed vermicelli roll and preparation method of special flour

A technology of special powder and intestine powder, which is applied in the field of pure rice intestine powder special powder and its preparation, to achieve the effect of convenient use, reduction of production process, and expansion of the audience

Active Publication Date: 2021-07-13
湖南聚宝金昊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in terms of ingredients, there are differences between the two. Handcraft workshops mostly use different types of rice for blending, while most of the commercially available special rice rolls are mixed with wheat starch for compounding, and only a small amount of rice flour is kept in it.

Method used

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  • Special flour for pure rice steamed vermicelli roll and preparation method of special flour
  • Special flour for pure rice steamed vermicelli roll and preparation method of special flour
  • Special flour for pure rice steamed vermicelli roll and preparation method of special flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Soaking rice and refining: Weigh 450g of early indica rice and 50g of late indica rice, add 1500mL of deionized water, soak at room temperature for 2h, and pass through colloidal grinding for 3min to obtain rice milk;

[0028] (2) Enzymolysis and toughening: adjust the pH of the rice milk obtained in step (1) to 5, put the rice milk at 50°C for 30 minutes, add 2.5g protein glutaminase, and keep it warm for 16 hours to carry out enzymatic hydrolysis-toughening Synchronous processing;

[0029] (3) Dehydration and drying: the rice milk obtained in step (2) is vacuum filtered and dehydrated, and the filter cake is dried overnight in an oven at 45° C. After drying, it is pulverized and passed through an 80-mesh sieve to obtain pure rice intestine powder special powder.

Embodiment 2

[0031] (1) Soaking rice and refining: Weigh 475g of early indica rice and 25g of glutinous rice, add 2000mL of deionized water, soak at room temperature for 2h, and pass through colloidal grinding for 3min to obtain rice milk;

[0032] (2) Enzymolysis and toughening: Adjust the pH of the rice milk obtained in step (1) to 6, place the rice milk at 65°C for 30 minutes, add 1.5g of protein glutaminase, and keep it warm for 20 hours to carry out enzymatic hydrolysis-toughening Synchronous processing;

[0033] (3) Dehydration and drying: the rice milk obtained in step (2) was centrifugally dehydrated, and the precipitate was dried overnight in an oven at 50° C., and after drying, it was crushed through an 80-mesh sieve to obtain pure rice intestine powder special powder.

Embodiment 3

[0035] (1) Soaking rice and refining: Weigh 450g of early indica rice and 50g of japonica rice, add 2500mL of deionized water, soak at room temperature for 2h, pass colloidal grinding and refining for 3min, and obtain rice milk;

[0036] (2) Enzymolysis and toughening: adjust the pH of the rice milk obtained in step (1) to 8, place the rice milk at 60°C for 30 minutes, add 2.5g protein glutaminase, and keep it warm for 18 hours to carry out enzymatic hydrolysis-toughening Synchronous processing;

[0037] (3) Dehydration and drying: the rice milk obtained in step (2) was centrifugally dehydrated, and the precipitate was dried overnight in an oven at 55° C. After drying, it was crushed through a 100-mesh sieve to obtain pure rice intestine powder special powder.

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Abstract

The invention relates to special flour for pure rice steamed vermicelli roll and a preparation method of the special flour. The special flour is prepared by carrying out enzymolysis and toughening synchronous treatment on rice milk prepared from rice by using protein glutaminase. The pure rice steamed vermicelli roll provided by the invention does not contain gluten in the formula, so that the eating hidden danger caused by gluten is eliminated, and the acceptance range of the product is expanded. The high-quality enzymolysis rice noodles are obtained through enzymolysis-toughening synchronous combined treatment, and the taste of the prepared pure rice steamed vermicelli roll is superior to that of untreated pure rice steamed vermicelli roll and is similar to that of commercially available steamed vermicelli roll added with wheat starch. The special flour for the steamed vermicelli roll is convenient to use, can be steamed in a pot after being blended into rice milk by adding water in proportion, greatly reduces production procedures, is stable in product quality, can be packaged and produced according to different sizes, and well meets various consumption scenes such as catering, families and the like.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a special powder for pure rice intestine powder and a preparation method thereof. Background technique [0002] Intestine powder is a characteristic snack in Guangdong. It has a springy and smooth taste and a white color. It is deeply loved by consumers. In order to meet the general trend of consumer self-made convenience, more and more rice roll special powder (or called rice roll pre-mixed powder, rice roll pre-mixed powder, etc.) products appear on the market. Compared with making sausage rolls by soaking and grinding rice in manual workshops, commercially available special powders greatly reduce the cumbersome process, and the product quality is stable, bringing convenience to consumers. But in terms of ingredients, there are differences between the two. Handcraft workshops mostly use different types of rice for blending, while most of the commercially a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/00
CPCA23L7/107A23L5/00
Inventor 朱伟刘莉冯伟王韧王涛张昊倪双双李克强
Owner 湖南聚宝金昊生物科技有限公司
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