CN107518267A - The preparation method of purple perilla seed nutrition dry rice flour - Google Patents
The preparation method of purple perilla seed nutrition dry rice flour Download PDFInfo
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- CN107518267A CN107518267A CN201710748291.6A CN201710748291A CN107518267A CN 107518267 A CN107518267 A CN 107518267A CN 201710748291 A CN201710748291 A CN 201710748291A CN 107518267 A CN107518267 A CN 107518267A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 188
- 235000009566 rice Nutrition 0.000 title claims abstract description 188
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 60
- 235000013312 flour Nutrition 0.000 title claims abstract description 51
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 26
- 230000035764 nutrition Effects 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000124853 Perilla frutescens Species 0.000 title description 48
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 188
- 239000000843 powder Substances 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 36
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
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- 241001465251 Ephedra sinica Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
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- 229930003451 Vitamin B1 Natural products 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to a kind of preparation method of purple perilla seed nutrition dry rice flour, this method include purple perilla seed powder it is standby select rice rice washing immersion defibrination steam slurry drying stand cooling cut the steps such as powder packaging and storage.Purple perilla seed powder after frying is used to prepare ground rice by the present invention, can not only increase the nutritive value and health-care effect of obtained ground rice, and obtained ground rice is in good taste, deeply welcomed by the people.The obtained ground rice of present invention production can also effectively preventing constipation, the digestion designed for old people for being advantageous to the elderly, purification blood, clearing liver kidney-nourishing, the effect such as enhance metabolism.The nutritional ingredient and flavor characteristics of rice can be effectively retained by making purple perilla seed nutrition dry rice flour using the method for the present invention, and nutritive value is high, and the obtained ground rice of production chewiness when cooked is tasty and refreshing, does not stick to one's teeth, there is bite, in good taste, have good health-care effect.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of purple perilla seed nutrition dry rice flour.
Background technology
Ground rice, refer to using rice as raw material, strip, thread rice made products made of the process such as soaking, boiling, press strip, and
Be not understand on the meaning of a word using rice as raw material to grind manufactured granular material.Ground rice quality is flexible, fine and smooth, is equipped with and respectively plants vegetables
Code or soup stock carry out soup and boil or do stir-fry, smooth tasty, deep by consumers in general（Especially southern consumer）Like.People are in length
In the production practices of phase, abundant practical experience is have accumulated, has derived various different process, is manufactured that many local characteristics
Ground rice.Ground rice kind is numerous, by processing type, there is round powder（Squeeze ground rice）, flat powder（Cut powder）, by packaging point, there is row's ground rice, side
Block ground rice, ripple ground rice, dried thin rice stick；By moisture, there are wet rice flour noodles, dry rice flour etc..Their production technology is similar, is all
Then defibrination after rice in steep is put into pallet cook taking-up section（Wire squeeze）, you can spice is eaten, the rice that will can also be cooked
Powder makes dry rice flour after chopping cools down and dries, and image planes bar is equally packed.
As the improvement of people's living standards, the increasingly quickening with work rhythm, the diet structure of people is also huge in generation
Big conversion, the style of food constantly increase, and high-quality dry rice flour is pure white sparkling and crystal-clear, and tough, sliding, tender, thin, delicate fragrance and famous state
Inside and outside, because of its easy to use, delicious flavour, food method is various (can fry, soup, steaming, cold and dressed with sauce), and wins people for dry rice flour, bean vermicelli
Hobby.But traditional dry rice flour be by rice through select rice, immersion, crush, carry into powder ball, boiling, compacting wire squeeze, cooling,
Drying is made, and dry rice flour made of this method lacks rice fragrance, and toughness is also bad, boils easily paste soup, fries easily
It is disconnected.And also have many document reports in terms of the improvement production of dry rice flour, such as:In Application No. CN200910204729.X
State's patent discloses a kind of processing method of instant fresh-keeping and healthcare rice flour, this method include rice impurity elimination cleaning, immersion, defibrination,
Rice ＆ peanut milk passes through and is just steamed into bean sheet jelly, bean sheet jelly is squeezed into wire ground rice, again through steaming again, cutting off weigh packing, packaging, sterilizing, refrigerating work procedure,
Weighed in cut-out and be provided with Preservation Treatment process between packing process and packaging process；Above-mentioned cleaning, immersion, defibrination, just steam, squeeze
Pressure, the multiple water for steaming, cutting off, being used in Preservation Treatment process are using through activated water made of EM-X ceramics processing；Immersion, defibrination
With in Preservation Treatment process added with EM-X concentrates.And add rice weight 2%-5% chitin in defibrination process.Compared to biography
This production equipment of system method fully achieves automation and the pure natural no chemicals addition of safety and sanitation.Processed with the processing method
Quality of rice noodles is good, soak time is longer, product is with health role.And for example, the China of Application No. 201410326221.8
Patent discloses a kind of dry rice flour and preparation method thereof, including select rice, immersion, defibrination, press filtration, crushing, add auxiliary material, carry into powder
Group, compacting wire squeeze, aging, loose, baking operation, also contain defibrination, screening the pulp dehydration, press filtration, broken unlike the prior art
Quick short steps are rapid, and first dehydration adds auxiliary material to the present invention, and the dry rice flour produced is compared with traditional dry rice flour, the pure white light of appearance, matter
Ground is flexible, and soup is not pasted in boiling, and dry stir-fry is not easily broken, is compared with fresh-cut lettuce, quality is fine and smooth, rice thick flavor, in good taste.With antibacterial machine
Can, and the time soaked used in rice is shorter than traditional approach, can also improve out ground rice rate.Above-mentioned document, which produces, to be done
Although ground rice, than the quality better of dry rice flour that traditional approach makes to obtain, its manufacture craft is complex, and in nutrition
It is all more single.
With the continuous improvement of the living standard of people, people not only require to have enough, eaten, and start pursuit and eat
Essence, health.So exquisite, healthy consumption is turning into the main flow of people's consumption.
The content of the invention
The invention aims to overcome the deficiencies in the prior art, and provide a kind of making of purple perilla seed nutrition dry rice flour
Method, this method technique is simple, and the nutrition that purple perilla seed powder adds ground rice is added during ground rice is made
Value, the purple perilla seed nutrition dry rice flour for producing to obtain is in good taste, and quality is flexible, and soup is not pasted in chewiness, high resilience, boiling,
Dry stir-fry is not easily broken, nutritious.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of purple perilla seed nutrition dry rice flour, comprises the following steps：
（1）Purple perilla seed is standby：Purple perilla seed is cleaned to dry and is subsequently placed in pot, is fried with slow fire to an aromatic or detonans degree of being,
Taking-up cools, and is ground into standby after purple perilla seed powder more than 100 mesh；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soaked in rice after elutriation, 5-7 hours are soaked under normal temperature, the rice after immersion picks up and uses clear water
One more flushing is stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Purple perilla seed powder and plus wheat flour be well mixed, the addition of purple perilla seed powder is the 0.5%-1.5% of Raw Materials Rice dry weight weight；Wheat
The addition of powder is the 3%-5% of Raw Materials Rice dry weight weight；Then place into and secondary pulping is carried out in driven stone grinding machine, in stone mill
The process of defibrination adds clinker, and described clinker is cooked rice or the ground rice leftover pieces that are cut out after cooked, addition
Clinker accounts for the 5-8% of input rice gross weight, and it is 35%-38% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water to adjust；
The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, the inlet temperature of drying oven is 190-210 DEG C, and outlet temperature is 95-105 DEG C；Using the side of heated-air drying
Formula, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, cooling 8-10 is stood under normal temperature
Hour makes the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
In the present invention, purple perilla seed is perilla seed, is labiate purple perilla Perilla frutescens（L.）
Britt. dry mature fruit, a large amount of greases are contained in purple perilla seed, and oil yield is up to 45% or so, contains leukotrienes in oil
62.73%th, linoleic acid 15.43%, oleic acid 12.01%.Protein content accounts for 25% in seed, includes 18 kinds of amino acid, wherein relying peace
Acid, the content of methionine are above high-protein plant Grain Production of Amaranthus.In addition with oryzanol, vitamin E, vitamin B1, black alcohol,
Phosphatide etc..Perilla seed is a kind of food not being widely known by the people, is the fruit of the drying of purple perilla, and there have for human body to be many good
Place, it is not only able to treat cold, cough nausea, moreover it is possible to allow people to make various nutritious, the vegetable of delicious flavour.Fry purple
Perillaseed is used for anemofrigid cold, cough and asthma, the vomiting of pregnancy, fetal irritability.Fish and crab poisoning can be solved again, and roasted perilla fruit can mainly drop
Gas dissolving phlegm, relievings asthma, ease constipation.For phlegm stops up the circulation of vital energy in the wrong direction, cough and asthma, dry constipation of intestines.Relieving exterior syndrome and dispelling cold, relieving QI stagnancy in the stomach.Each discussion：
《Property of medicine solution》Perillaseed acrid-sweet flavor, it is warm-natured, it is nontoxic, enter lung, spleen two passes through.Leaf energy Pulvis Diaphoreticus table, warm stomach and in, except headache the arthrodynia of extremeties,
Two-sided purple person is good, dare not use Chinese ephedra person, and with this instead of, stalk can be pleasant antiabortive, and son can open Yu Xiaqi, Dingchuan dissolving phlegm, press：It is pungent walk
Lung, it is sweet walk spleen, pungent scattered agent, lower gas is most prompt, and deficiency of vital energy person uses it less.《Bencao Jingshu》：Perillaseed, taste pungent-warm and non-toxic.Main lower gas, is removed
Cold middle benefit gas.Zhen Quan is to inverse, moisture in cold air, and waist pin of controlling upper gas cough, wind knot gas, grinds juice and cooks congee often feeding, and it is fragrant to make us fertile not holding any government official post,
It can stop cholera to solar corona meaning, and vomiting gastric disorder causing nausea, disappear five diaphragms, and dissolving phlegm is only coughed, embellish lung, and Kou Zongshi is anxious to control lung qi asthma, all pungent
The work(of warm energy dissipating bind and simultaneous mild laxation.
Beneficial effects of the present invention are：
1st, the present invention adds wheat flour during purple perilla seed nutrition dry rice flour is made, and there is wheat flour invigorating the spleen to support spleen, enrich blood
The effects such as blood-nourishing, coordinating intestines and stomach, enhancing memory, the nutrition that wheat flour can not only increase the ground rice of making is added in Rice ＆ peanut milk
Composition and add wheat flour, can make ground rice can more chewiness, high resilience, resistant to cook, resistance to bubble, not mixed soup, unbroken noodles.
2nd, purple perilla seed has the effect of sending down abnormally ascending dissolving phlegm, relieving cough and asthma, ease constipation, and it is inverse to control cough, asthma due to excessive phlegm, the stagnation of the circulation of vital energy, the effect of constipation, with
Purple perilla seed often is decocted into water toward people to take for moistening the lung and relieve the cough, there are no for preparing ground rice, the present invention is by after frying
Purple perilla seed powder is used to prepare ground rice, can not only increase the nutritive value and health-care effect of obtained ground rice, and obtained ground rice
It is in good taste, it is deeply welcomed by the people.The obtained ground rice of present invention production can also effectively preventing constipation, it is designed for old people to be advantageous to
The digestion of the elderly, purification blood, clearing liver kidney-nourishing, the effect such as enhance metabolism.
3rd, the preparation method processing step of purple perilla seed nutrition dry rice flour of the present invention is simple, and the process-cycle is short, products obtained therefrom food
With convenient, in good taste.Using the present invention method make purple perilla seed nutrition dry rice flour can be effectively retained rice nutritional ingredient and
Flavor characteristics, nutritive value are high, and the obtained ground rice of production chewiness when cooked is tasty and refreshing, does not stick to one's teeth, there is bite, in good taste,
With good health-care effect.
Applicant states first：We are the enterprises of a production and sales ground rice Related product, are in the past few years being studied always
Many products are made that with exploitation ground rice, while have developed for different crowd and different nutritional needs different types of
Ourishing rice flour, the product having at present have already passed through experiment and examined, and market has been put into some, and some will put goods on the market, on the same day
The Patents of application are all our own scientific achievements, such as《The production method of the elderly's nutritious instant dry rice flour》With《Rely
The production method of propylhomoserin student nutrition ground rice》、《The production method of selenium-rich nutritive dry rice flour》、《Tea flavor nutritious lotus seed ground rice
Preparation method》、《The production method of ginkgo nut nutrition dry rice flour》、《The production method of mixed grain-rice nutrient ground rice》And《Ginkgo
The production method of fruit nutrition dry rice flour》Deng some technique has similarity, but is all different products and is all us
Series of products, the purpose applied for a patent are in order to which patent strategy is laid out, and protect our series of products, are not configured to other mesh
's.
Embodiment
Embodiment 1
A kind of preparation method of purple perilla seed nutrition dry rice flour, comprises the following steps：
（1）Purple perilla seed is standby：Purple perilla seed is cleaned to dry and is subsequently placed in pot, is fried with slow fire to an aromatic or detonans degree of being,
Taking-up cools, and is ground into standby after purple perilla seed powder more than 100 mesh；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year makees raw material, and meter Jin Hang is eluriated, removed
Impurity；
（3）Immersion：Soak in rice after elutriation, soaked 5 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Purple perilla seed powder and plus wheat flour be well mixed, the addition of purple perilla seed powder is the 0.5% of Raw Materials Rice dry weight weight；Wheat flour
Addition is the 3% of Raw Materials Rice dry weight weight；Then place into and secondary pulping is carried out in driven stone grinding machine, in stone mill defibrination
Process adds clinker, and described clinker is cooked rice, and the clinker of addition accounts for the 5% of input rice gross weight, control slurry of sizing mixing
It is 35% to expect water content, by adding Rice ＆ peanut milk to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110 DEG C of steameds 3 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, the inlet temperature of drying oven is 190 DEG C, and outlet temperature is 95 DEG C；By the way of heated-air drying, bean sheet jelly is dried,
Weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 8 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
Embodiment 2
A kind of preparation method of purple perilla seed nutrition dry rice flour, comprises the following steps：
（1）Purple perilla seed is standby：Purple perilla seed is cleaned to dry and is subsequently placed in pot, is fried with slow fire to an aromatic or detonans degree of being,
Taking-up cools, and is ground into standby after purple perilla seed powder more than 100 mesh；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year half makees raw material, and meter Jin Hang is eluriated, gone
The removal of impurity；
（3）Immersion：Soak in rice after elutriation, soaked 6 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Purple perilla seed powder and plus wheat flour be well mixed, the addition of purple perilla seed powder is the 1% of Raw Materials Rice dry weight weight；Wheat flour adds
Enter amount is Raw Materials Rice dry weight weight 4%；Then place into and secondary pulping is carried out in driven stone grinding machine, in the mistake of stone mill defibrination
Journey adds clinker, and described clinker is the cooked ground rice leftover pieces cut out later, and the clinker of addition accounts for input rice gross weight
6%, it is 36% to size mixing and control slurry water content, by adding water to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reach 100 mesh with
On；
（5）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 115 DEG C of steameds 3 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, the inlet temperature of drying oven is 200 DEG C, and outlet temperature is 100 DEG C；By the way of heated-air drying, bean sheet jelly is dried,
Weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 9 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
Embodiment 3
A kind of preparation method of purple perilla seed nutrition dry rice flour, comprises the following steps：
（1）Purple perilla seed is standby：Purple perilla seed is cleaned to dry and is subsequently placed in pot, is fried with slow fire to an aromatic or detonans degree of being,
Taking-up cools, and is ground into standby after purple perilla seed powder more than 100 mesh；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soak in rice after elutriation, soaked 7 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Purple perilla seed powder and plus wheat flour be well mixed, the addition of purple perilla seed powder is the 1.5% of Raw Materials Rice dry weight weight；Wheat flour
Addition is the 5% of Raw Materials Rice dry weight weight；Then place into and secondary pulping is carried out in driven stone grinding machine, in stone mill defibrination
Process adds clinker, and described clinker is cooked rice, and the clinker of addition accounts for the 8% of input rice gross weight, control slurry of sizing mixing
It is 38% to expect water content, by adding water to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 120 DEG C of steameds 2 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, the inlet temperature of drying oven is 210 DEG C, and outlet temperature is 105 DEG C；By the way of heated-air drying, bean sheet jelly is dried,
Weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 10 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
Embodiment 4
A kind of preparation method of purple perilla seed nutrition dry rice flour, comprises the following steps：
（1）Purple perilla seed is standby：Purple perilla seed is cleaned to dry and is subsequently placed in pot, is fried with slow fire to an aromatic or detonans degree of being,
Taking-up cools, and is ground into standby after purple perilla seed powder more than 100 mesh；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soak in rice after elutriation, soaked 7 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Purple perilla seed powder and plus wheat flour be well mixed, the addition of purple perilla seed powder is the 0.8% of Raw Materials Rice dry weight weight；Wheat flour
Addition is the 4% of Raw Materials Rice dry weight weight；Then place into and secondary pulping is carried out in driven stone grinding machine, in stone mill defibrination
Process adds clinker, and described clinker is the cooked ground rice leftover pieces cut out later, and the clinker of addition accounts for input rice gross weight
7%, size mixing control slurry weight water content be 38%, by adding Rice ＆ peanut milk to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches
To more than 100 mesh；
（5）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, the inlet temperature of drying oven is 190-210 DEG C, and outlet temperature is 95-105 DEG C；Using the side of heated-air drying
Formula, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 9 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
Claims (3)
1. a kind of preparation method of purple perilla seed nutrition dry rice flour, it is characterised in that comprise the following steps：
（1）Purple perilla seed is standby：Purple perilla seed is cleaned to dry and is subsequently placed in pot, is fried with slow fire to an aromatic or detonans degree of being,
Taking-up cools, and is ground into standby after purple perilla seed powder more than 100 mesh；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soaked in rice after elutriation, 5-7 hours are soaked under normal temperature, the rice after immersion picks up and uses clear water
One more flushing is stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Purple perilla seed powder and plus wheat flour be well mixed, then place into and secondary pulping carried out in driven stone grinding machine, in the mistake of stone mill defibrination
Journey adds clinker, and described clinker is cooked rice or the ground rice leftover pieces that are cut out after cooked, the clinker of addition account for throwing
Enter the 5-8% of rice gross weight, it is 35%-38% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water to adjust；Secondary pulping
The fineness of the Rice ＆ peanut milk obtained afterwards reaches more than 100 mesh；
（5）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（6）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, cooling 8-10 is stood under normal temperature
Hour makes the internal and external temperature of bean sheet jelly uniform；
（7）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（8）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
2. the preparation method of purple perilla seed nutrition dry rice flour according to claim 1, it is characterised in that step（4）Middle purple perilla
The addition of seed powder is the 0.5%-1.5% of Raw Materials Rice dry weight weight；The addition of wheat flour is Raw Materials Rice dry weight weight
3%-5%。
3. the preparation method of purple perilla seed nutrition dry rice flour according to claim 1, it is characterised in that step（5）Middle drying
The inlet temperature of stove is 190-210 DEG C, and outlet temperature is 95-105 DEG C.
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| CN201710748291.6A CN107518267A (en) | 2017-08-28 | 2017-08-28 | The preparation method of purple perilla seed nutrition dry rice flour |
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ID=60682579
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617223A (en) * | 2022-04-13 | 2022-06-14 | 浙江省柑橘研究所 | Instant dried bean curd and preparation method thereof |
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| CN106261554A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Facilitate dry rice flour and production method thereof |
| CN106261562A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Radix puerariae dry rice flour and production method thereof |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1176067A (en) * | 1996-09-12 | 1998-03-18 | 浙江省诸暨市大地绿色食品有限公司 | Silvery instant rice vermicelli and its production process |
| CN104187389A (en) * | 2013-09-29 | 2014-12-10 | 桂林全州米兰香食品有限公司 | Dry rice noodle and manufacturing method thereof |
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| CN106261554A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Facilitate dry rice flour and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617223A (en) * | 2022-04-13 | 2022-06-14 | 浙江省柑橘研究所 | Instant dried bean curd and preparation method thereof |
| CN114617223B (en) * | 2022-04-13 | 2022-09-13 | 浙江省柑橘研究所 | Instant dried bean curd and preparation method thereof |
| WO2023197878A1 (en) * | 2022-04-13 | 2023-10-19 | 浙江省柑橘研究所 | Convenient dried rice noodles and preparation method therefor |
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