CN101715917B - Product of rice grains formed by processing wheat flour and processing method thereof - Google Patents
Product of rice grains formed by processing wheat flour and processing method thereof Download PDFInfo
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- CN101715917B CN101715917B CN2009102729072A CN200910272907A CN101715917B CN 101715917 B CN101715917 B CN 101715917B CN 2009102729072 A CN2009102729072 A CN 2009102729072A CN 200910272907 A CN200910272907 A CN 200910272907A CN 101715917 B CN101715917 B CN 101715917B
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- wheat flour
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- mixed powder
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- 235000013312 flour Nutrition 0.000 title claims abstract description 49
- 241000209140 Triticum Species 0.000 title claims abstract description 43
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 43
- 235000013339 cereals Nutrition 0.000 title claims abstract description 40
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 28
- 235000009566 rice Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 58
- 241000209094 Oryza Species 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 26
- 108010068370 Glutens Proteins 0.000 claims abstract description 19
- 235000021312 gluten Nutrition 0.000 claims abstract description 19
- 229920002261 Corn starch Polymers 0.000 claims abstract description 17
- 239000008120 corn starch Substances 0.000 claims abstract description 17
- 239000011812 mixed powder Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940099112 cornstarch Drugs 0.000 claims description 15
- 238000001125 extrusion Methods 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 6
- 238000007906 compression Methods 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 238000003754 machining Methods 0.000 claims description 2
- 238000005496 tempering Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 9
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 1
- 241000894007 species Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 238000007885 magnetic separation Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000007605 air drying Methods 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 4
- 235000020188 drinking water Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention relates to a product of rice grains formed by processing wheat flour and a processing method thereof, in particular to a method for processing a product of wheat flour, belonging to the field of grain processing. The method comprises the following steps: adding water to mixed powder taking wheat flour as the main material and wheat gluten and corn starch as the auxiliary materials; blending and mechanically processing-forming the materials to obtain the product of rice grains, wherein the weight ratio of the mixed powder to the water is 100:15-30; the mixed powder comprises the following components by weight percentage: 60% to 90% of wheat flour, 5% to 35% of corn starch and 5% to 15% of wheat gluten; and the blended materials of the mixed powder and the water are processed by a twin-screw extruder in which the materials are subjected to three stages of preheating, extruding and curing to obtain the product of plump rice grains. The product of rice grains of the invention creatively provides the product family of wheat flour with the novel species of rice grains which are formed by processing wheat flour and have the advantages of bright surface, plump grain, rice-like appearance, flexible and smooth endoplasm, great convenience of stewing and cooking and good palatability.
Description
Technical field
Wheat flour machine-shaping grain of rice product of the present invention and processing method thereof belong to the grain processing field, are specifically related to wheat flour processing products method.
Background technology
Flour is as one of staple food raw material of China, and industry has the history in more than 3000 year, and edible form is main with the boiling mode; Mainly contain two big types of Flour product of steamed bun and noodles, also have traditional wheat flour goods such as steamed stuffed bun, dumpling, deep-fried twisted dough sticks, oil cake in addition, along with the development of society; Food has all over the world been broken the region restriction, and the based food that cures in west also rises in China gradually, and flour-made food is accepted by more consumers; But development along with society; Accelerating of rhythm of life, convenience and agility become the direction of food development, and what run counter to it is; The manufacture craft of wheaten foods is relatively loaded down with trivial details, need through and face, prolong pressure, proof, links such as fermentation, moulding, boiling.With the corresponding another kind of staple food raw material-rice of flour, it is simple relatively that its eating method just seems, is edible as long as add that certain proportion water boils.Though the eating method of food such as the vermicelli on the market, instant noodles is also fairly simple now, has a problem, promptly digestion time is long, and the placement certain hour has the paste face and gets phenomenon after perhaps boiling.
Both instant not also in the market, and through boil, anti-Flour product of putting.If can flour be made the form of rice, can when not changing consumer's eating habit, solve the instant property of flour-made food.
Summary of the invention
The purpose of this invention is to provide a kind of wheat flour machine-shaping grain of rice product and processing method thereof; With the wheat flour is that major ingredient obtains any surface finish through processing; Full grains; Like the wheat flour grain of rice type product of rice particle, for wheat flour goods family provides a kind of boiling convenient, the innovation kind that palatability is good
The objective of the invention is to realize through following technical scheme:
A kind of wheat flour machine-shaping of the present invention grain of rice product; It is the mixed powder of forming with wheat flour major ingredient and Gluten, cornstarch auxiliary material; Temper after the grain of rice product of machining moulding; The weight ratio of this mixed powder and water is 100: 15～30, and this mixed powder is filled a prescription as follows by weight percentage:
Wheat flour: 60～90%
Cornstarch: 5～35%
Gluten: 5～15%.
The processing method of wheat flour machine-shaping grain of rice product of the present invention; It is the mixed powder that wheat flour major ingredient and Gluten, cornstarch auxiliary material are formed; Material after tempering adopts twin (double) screw extruder processing, control extruder screw rotating speed 110～140r/min; Rate of feeding is at 3kg～4kg/min, and material three process segments through different temperatures successively in extrusion process: the phase I is 50～70 ℃ a material warm-up phase; Second stage is 100～120 ℃ a material compression stage, phase III 60～100 ℃ material maturation stage, and after material was accomplished maturation stage, satisfying extrusion modling was full grain of rice type product.
The concrete processing technology of wheat flour machine-shaping grain of rice product of the present invention is following:
A kind of wheat flour machine-shaping grain of rice product is provided to the invention property, is wheat flour goods family boiling convenience, the innovation kind that palatability is good.
One, science of the present invention has been selected wheat flour major ingredient and Gluten, cornstarch auxiliary material and proportioning thereof; Established the material formula basis for obtaining innovative product of the present invention: the present invention has added Gluten, cornstarch auxiliary material in the wheat flour major ingredient; Gluten also claims wheat active gluten; Be a kind of natural flour quality improver, can compensate the gluten quantity of different wheat flour major ingredients and the difference of quality, help moulding in extrusion process; The gelatinization reaction can take place in starch in extruder, and gelatinization degree can directly influence the organoleptic quality of product, and the gelatinization characteristic of different starch is different; Amylopectin starch is main in the wheat flour; And amylose content is higher in the cornstarch, adds cornstarch and can improve the gelatinization characteristic of product in extrusion process, therefore; The present invention adopts the wheat flour major ingredient; Through the mixed powder that interpolation Gluten, cornstarch auxiliary material are formed, optimized the gelatinization characteristic of the gluten quality and the starch of wheat flour, thus but comprehensive grade quality of improving the processing forming and the grain of rice product that have promoted wheat flour.
Two, the present invention is on the main materials and auxiliary materials prescription basis of science; Selected scientific and reasonable process route; Particularly selected the optimal adaptation temperature of different phase in the extrusion process; Because the temperature of control extrusion process different phase is the key problem in technology of the full grain of rice type product of extruded granule of the present invention, it directly influences the gelatinization degree and the extrusion molding effect of product, and the invention solves this important technology key in the material extrusion process; Confirmed the preference temperature of material different phase in extrusion process; Three phases in extruding carries out temperature adjusting with heating or water-cooled mode, satisfies the particular requirement of extrusion process, thereby has kept the stable of grain of rice type product quality and grade comprehensively.
The specific embodiment
How combine instantiation to further specify the present invention implements at present:
According to above-mentioned mixed powder prescription of the present invention, water addition ratio example, carry out materials allocating, implement grain of rice moulding extrusion process.
1, sieve: material extrusion modling process in extruder is a short time high temperature, high shear fusion gelatinization process; If the granularity of material is bigger; Can directly influence mixture homogeneity, gelatinization and final products apparent of material; Reduce the quality of product, the present invention crosses 80 mesh sieves with all main auxiliary materials.
2, mix: the main ingredient that will cross 80 mesh sieves takes by weighing in following ratio: wheat flour 60～90%, and cornstarch 5～35%, Gluten 5～15% is put into dough mixing machine after weighing up, and mixes 3～5min.
3 and face: according to the different formulations material, add 15～30% drinking water, in dough mixing machine, stir, material is fully mixed with water, process loose particles, the wet grain of flour uniformly, in order to extruding.
4, extruder grain moulding: material divides the three phases operation in extruder, at first be the phase I feeding, and rate of feeding is controlled at 3kg～4kg/min, should at first carry out preheating to material in the feeding procedure, and temperature is 50～70 ℃; The 2nd stage was extruding, adopted the twin-screw extruding, and the twin-screw rotating speed is controlled at 110～140r/min, and temperature is 100～120 ℃; The 3rd stage was slaking, and material is squeezed out the extruding grinding tool, and it is cut, and formed grain of rice shape material, and this phase temperature is 60～100 ℃.
For the temperature in each stage, its influence factor is bigger, except that receiving property of raw material and recipe-imposed; Also receive the temperature of environment; The temperature of factor affecting such as humidity, particularly the last stage is a maturation stage; Also be the stage of final products moisture Control, its temperature range needs to finely tune according to concrete production environment.
5, drying: the wheat flour of the moulding processing grain of rice is carried out heated-air drying, with reference to wheat flour standard GB 1355 and vermicelli industry standard LS/T3212, material moisture is controlled at≤and 14.0%.
6, classification: after drying, material is carried out classification, remove the imperfect grain in the manufacture process, guarantee that products obtained therefrom grain type is complete, even.
7, magnetic separation: before packing, material is carried out magnetic separation, guaranteeing does not have metal impurities in the product.
8, packing.
Embodiment 1:
It is following to take by weighing the main auxiliary material amount of crossing 80 mesh sieves respectively: wheat flour 70kg, cornstarch 20kg, Gluten 10kg; Put it into and mix 3～5min in the dough mixing machine, add the 20kg drinking water then, in dough mixing machine, fully stir and face; Material is fully mixed with water, process loose particles, the uniform wet grain of flour, send into extruder through the drawing-in device grain that will wet then; Before material gets into the extruding grinding tool, material is carried out preheating; Temperature is 50～70 ℃, and compression stage, temperature are 100～120 ℃; Maturation stage, temperature are 60～100 ℃.Material passes through extruding, and after slaking section excision forming, it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 2:
It is following to take by weighing the main auxiliary material amount of crossing 80 mesh sieves respectively: wheat flour 80kg, cornstarch 13kg, Gluten 7kg; Put it into and mix 3～5min in the dough mixing machine, add the 26kg drinking water then, in dough mixing machine, fully stir and face; Material is fully mixed with water, process loose particles, the uniform wet grain of flour, send into extruder through the drawing-in device grain that will wet then; Before material gets into the extruding grinding tool, material is carried out preheating; Temperature is 50～70 ℃, and extruded segment, temperature are 100～120 ℃; Slaking section, temperature are 60～100 ℃.Material passes through extruding, and after slaking section excision forming, it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Embodiment 3:
It is following to take by weighing the main auxiliary material amount of crossing 80 mesh sieves respectively: wheat flour 85kg, cornstarch 10kg, Gluten 5kg; Put it into and mix 3～5min in the dough mixing machine, add the 28kg drinking water then, in dough mixing machine, fully stir and face; Material is fully mixed with water, process loose particles, the uniform wet grain of flour, send into extruder through the drawing-in device grain that will wet then; Before material gets into the extruding grinding tool, material is carried out preheating; Temperature is 50～70 ℃, and extruded segment, temperature are 100～120 ℃; Slaking section, temperature are 60～100 ℃.Material passes through extruding, and after slaking section excision forming, it is carried out heated-air drying, and control moisture passes through classification, magnetic separation then≤14.0%, last packed products.
Claims (1)
1. wheat flour machine-shaping grain of rice product; It is the mixed powder of forming with wheat flour major ingredient and Gluten, cornstarch auxiliary material; Temper after the grain of rice product of machining moulding; The weight ratio of this mixed powder and water is 100: 15～30, and this mixed powder is filled a prescription by weight percentage and is: wheat flour is 60～90%, cornstarch is 5～35%, Gluten is 5～15%; The processing method of its machine-shaping grain of rice product is: the mixed powder that wheat flour major ingredient and Gluten, cornstarch auxiliary material are formed; Material after tempering; The processing of employing twin (double) screw extruder; Control extruder screw rotating speed 110～140r/min, rate of feeding be at 3kg～4kg/min, and material three process segments through different temperatures successively in extrusion process: the phase I is 50～70 ℃ a material warm-up phase; Second stage is 100～120 ℃ a material compression stage, phase III 60～100 ℃ material maturation stage, and after material was accomplished maturation stage, satisfying extrusion modling was full grain of rice type product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102729072A CN101715917B (en) | 2009-11-24 | 2009-11-24 | Product of rice grains formed by processing wheat flour and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102729072A CN101715917B (en) | 2009-11-24 | 2009-11-24 | Product of rice grains formed by processing wheat flour and processing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN101715917A CN101715917A (en) | 2010-06-02 |
| CN101715917B true CN101715917B (en) | 2012-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009102729072A Expired - Fee Related CN101715917B (en) | 2009-11-24 | 2009-11-24 | Product of rice grains formed by processing wheat flour and processing method thereof |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008040B (en) * | 2010-11-08 | 2012-11-21 | 张天娇 | Granular food grain comprehensive utilization method and production device |
| CN102652552B (en) * | 2012-04-23 | 2014-04-02 | 安徽劲宇食品有限公司 | Compound brown rice capable of reducing blood lipid |
| CN102652553B (en) * | 2012-04-23 | 2014-04-02 | 安徽劲宇食品有限公司 | Compound brown rice capable of maintaining beauty and keeping young |
| CN103222575A (en) * | 2012-07-21 | 2013-07-31 | 武汉市江声科技有限公司 | Kudzu root rice and processing method |
| CN103005279B (en) * | 2012-12-27 | 2014-01-22 | 武汉市江声科技有限公司 | Convenient porridge composition with coarse cereal composite rice |
| CN103190690B (en) * | 2013-04-19 | 2016-03-02 | 重庆浩田食品有限公司 | The processing technology of vegetables coarse cereal formula rice |
| CN103229932A (en) * | 2013-04-19 | 2013-08-07 | 重庆浩田食品有限公司 | Production process of collagen coarse cereal rice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
| CN1586282A (en) * | 2004-08-11 | 2005-03-02 | 大连轻工业学院 | Functional instant millet gruel |
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
-
2009
- 2009-11-24 CN CN2009102729072A patent/CN101715917B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
| CN1586282A (en) * | 2004-08-11 | 2005-03-02 | 大连轻工业学院 | Functional instant millet gruel |
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
Non-Patent Citations (1)
| Title |
|---|
| 金增辉.人造米及其加工工艺.《粮食与饲料工业》.1993,(第06期),第5页第2节、第2.3节,第7页第3.3节. * |
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| CN101715917A (en) | 2010-06-02 |
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