CN107568569A - The processing method of buckwheat konjak ground rice - Google Patents
The processing method of buckwheat konjak ground rice Download PDFInfo
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Abstract
The present invention relates to food processing technology field, and in particular to a kind of processing method of buckwheat konjak ground rice, this method include buckwheat standby, the adlay immersion that is milled and select rice immersion defibrination to add konjaku dextrin to steam slurry drying and stand cooling to cut the steps such as powder packaging and storage.Using the processing method of buckwheat konjak ground rice of the present invention, process the dietary fiber that obtained ground rice is rich in needed by human body, gastrointestinal peristalsis can be promoted, relax bowel, prevent constipation and reduce absorption of the intestines to fat, keep digestive system health, the effective generation for strengthening immune system, prevention of cardiovascular disease, cancer, diabetes and Other diseases, the buckwheat konjak ground rice that present invention processing obtains can be effectively promoted the metabolism of human body, it is particularly suitable for the crowds such as poor appetite, diet be not fragrant, stomach is stagnant to eat, it is deep to be welcome by consumer.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of processing method of buckwheat konjak ground rice.
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 the invention, which is first dehydrated, adds auxiliary material, 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 processing side of buckwheat konjak ground rice
Method, this method technique is simple, and the nutritive value that buckwheat, konjaku etc. add ground rice is added during ground rice is made, is processed
The buckwheat konjak ground rice arrived is in good taste, and quality is flexible, and chewiness, high resilience, boiling are not pasted
Soup, dry stir-fry is not easily broken, nutritious, is especially suitable for the crowds such as poor appetite, diet be not fragrant, stomach is stagnant and eats.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of processing method of buckwheat konjak ground rice, comprises the following steps：
（1）Buckwheat grinds, it is standby；Adlay is placed in water 10-12 hour of immersion, picks up and is rinsed again once with clear water
It is stand-by；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, 6-8 hours are soaked under normal temperature, the rice after immersion is picked up and rinsed again with clear water
It is once stand-by；
（3）Defibrination：Adlay after immersion and rice are mixed, adlay and rice mixed proportion are to compare adlay according to dry weight weight:
Rice is 0.1-0.3:10 ratio mixing；It is then placed in beater be beaten for the first time and is slightly starched, it is thick what is obtained
Add buckwheat and wheat flour in slurry to be well mixed, the addition of buckwheat is the 5%-8% of Raw Materials Rice dry weight weight, wheat flour
Addition be Raw Materials Rice dry weight weight 2%-3%；Then place into and secondary pulping is carried out in driven stone grinding machine, ground in stone mill
The process of slurry adds clinker, and described clinker is cooked rice or the ground rice leftover pieces that are cut out after cooked, addition it is ripe
Material accounts for the 3-8% of input rice gross weight, and it is 45%-50% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water to adjust, two
The fineness of the Rice ＆ peanut milk obtained after secondary defibrination reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 5-7% of Raw Materials Rice dry weight weight；
(5) slurry drying is steamed：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：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, it is small that cooling 6-8 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 or vacuum packaging, storage is to be shipped, that is, buckwheat konjak ground rice is made.
The processing method of above-mentioned buckwheat konjak ground rice, the preparation method of described konjaku dextrin are：According to konjaku powder:
Water is 1:Konjaku powder is added gradually in 75-80 DEG C of water by 65 ratio, is stirred when pouring into, until konjaku powder and water
Pasty state is fully melt into, continues stirring 25 minutes, you can obtain konjaku dextrin.
In the present invention, buckwheat, Classification system Fagopyrum esculentum Moench, buckwheat sugariness is cool, there is appetizing
Wide intestines, lower gas disperse accumulations, control dry cholera, and stomach stagnates, the effect of chronic diarrhea；The nutritional ingredient of buckwheat is mainly abundant albumen
Matter；B family vitamin；Rutin class strengthens angiogenic substance；Mineral nutrient；Abundant plant cellulose etc..Bitter buckwheat contains 10-15%
Protein and phytomelin, containing 19 kinds of amino acid, needed by human 8 kinds of amino acid are neat and abundant, also contain to children growth
Develop the histidine and arginine to play an important role.Bitter buckwheat is also abundant containing abundant vitamin B1, B2, B6, C, P and choline
Inorganic elements phosphorus, magnesium, iron, potassium, calcium, sodium.Because the nutrition content of buckwheat enriches, therefore it has great guarantor to human body
Many diseases are had obvious prevention effect by strong effect.Contain rutin in buckwheat, it, which can be played, reduces human body blood fat and courage is consolidated
Alcohol, softening blood vessel, protection eyesight and the effect for preventing cerebrovascular hemorrhage.Flavone component in buckwheat, it have antibacterial, anti-inflammatory,
Cough-relieving, relieving asthma, the effect of eliminating the phlegm, contain chromium in buckwheat, it can play a part of reducing blood glucose, the nicotinic acid contained in buckwheat
Composition, it has extraordinary to promotion human metabolism, expansion thin vessels, enhancing detoxification ability, reduction blood cholesterol levels
Effect, long-term consumption buckwheat can also be effectively promoted the metabolism of human body.
Adlay, i.e. Semen Coicis, Latin literary fame:Coix chinensis Tod, it is the benevolence of grass Job's tears, also known as Job's tears
Benevolence, the seed of jog's tears, myotonin, coixlacrymajobi rice, jobstears etc..The nutritive value of Semen Coicis is very high, the protein that contains in Semen Coicis, fat, dimension
Raw plain B1 content is significantly larger than rice, and adlay main component is that protein, vitamin B1, B2 have and make skin smooth, reduces wrinkle
Line, eliminate pigment spot the effect of, drink for a long time, foxiness, freckle, pimples can be treated, make spot disappear and Glycerin.And
It can promote the metabolism of internal blood and moisture, play the role of diuresis, consumer edema, be also taken as articles for use of going on a diet, there is whitening
The effect of.Semen Coicis slightly sweet flavor is slightly cold, and has inducing diuresis for removing edema, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus and other effects, for what is commonly used
Damp-clearing drug；And one of food resource of Chinese tradition, congee, meal, various wheaten food can be made and eaten for people.Adlay whole body
It is precious, each position can all be used as medicine.Seed of jog's tears oil, can the excited contraction breathe, make Pulmonary Vascular significantly expand, reducing muscle and nerve ending
Contracting and paralysis;Seed of jog's tears ester, there is tonic effect, but also be a kind of anticancer, ehrlich ascites cell can be suppressed, for treating
Stomach cancer and cervix cancer；Coixol, there is antipyretic, analgesic activity;Jobstears root, have nourishing, anticancer, decompression, antipyretic, diuresis,
The function of expelling parasite, suitable for diseases such as hypertension, lithangiuria, urinary tract infections, roundworm disease;Jobstears leaf, can simmer tea drink, and its taste is clear
Perfume (or spice), drink can be with diuresis.
Konjaku, for the general term of Araeceae konjaku platymiscium, Classification system：Amorphophallus rivieri, also known as：
Amorphophalus rivieri taro, Thunder God rifle, Kun Betel, bewitching Yu, Amorphophalus rivieris, terrible taro.Konjaku contains a large amount of mannose acid anhydrides, vitamin, string and certain
The mucus albumen of amount, there is peculiar health-care effect and medical effect, be described as " magic power food " by people.Konjaku underground stem tuber is flat
Circle, just like big size water chestnut, nutrition very abundant.Konjaku institute heat content is relatively low, carbohydrate, calcium, phosphorus, potassium, selenium etc.
Mineral element content is higher.The SKGM also wanted containing necessary for human, and with low in calories, low fat and high-cellulose
Feature.Konjaku cures mainly the diseases such as scrofula subcutaneous nodule, the damage stasis of blood swollen, constipation stomachache, abscess of throat, swelling and aching of gum.In addition, konjaku also has
Replenish the calcium, balance the effect such as salinity, clean stomach, whole intestines, toxin expelling.Konjaku can improve the immunity of body, and contained mannose acid anhydride is to cancer
Cell metabolism has interference effect, and contained good diet fiber can stimulate body, produces a kind of material for killing cancer cell.Susceptibility
Experiment is sensitive to cardia cancer, colon cancer cell, can be dissipated swollen removing toxic substances with resolving phlegm and softening hard masses, cured mainly the diseases such as lump, subcutaneous nodule, scrofula, can
Prevent and treat carcinoma；Fiber in konjaku can promote gastrointestinal peristalsis, relax bowel, and prevent constipation and reduce absorption of the intestines to fat, have
Beneficial to the treatment of enteric disorders, and the accumulation of internal cholesterol can be reduced, have important meaning to preventing and treating hypertension, coronary sclerosis
Justice.Nicotinic acid, injection Vitamin B_6 contained by konjaku etc. can reduce the accumulation of internal cholesterol, prevention of arterial hardening and preventing and treating heart and brain blood
Pipe disease.
Beneficial effects of the present invention are：
1st, the processing method processing step of buckwheat konjak ground rice of the present invention is simple, and the process-cycle is short, products obtained therefrom instant, mouth
Feel.
2nd, adlay has an inducing diuresis for removing edema, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus and other effects, wheat flour have invigorating the spleen support spleen,
The effects such as coordinating intestines and stomach, enhancing memory, the present invention adds adlay and wheat flour during ground rice is made to be increased
Add the nutritional ingredient of the ground rice of work and also add wheat flour can make ground rice can more chewiness, high resilience, resistant to cook, it is resistance to bubble, no
Mixed soup, unbroken noodles.
3rd, konjaku contains abundant dietary fiber, and dietary fiber can strengthen intestines peristalsis in enteron aisle, promotes defecation, shortens
Residence time of the food in enteron aisle, prevention and reduction intestinal tract disease lesion incidence, long-term consumption konjaku powder product is not
It is only advantageous for overweight people.It is equally beneficial for constipation, high fat of blood and wants prevention stomach, the crowd of intestinal cancer.Konjaku has horizontal drop
Blood glucose, reducing blood lipid, decompression, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is multi-functional.The present invention is making the process of ground rice
It is middle addition konjaku dextrin, can increase made from ground rice mouthfeel, elasticity and extensibility, the nutritive value of ground rice made from increase with
Health-care effect.
4th, the processing method of buckwheat konjak ground rice of the present invention, this method technique is simple, is added during ground rice is produced
Buckwheat, konjaku powder and adlay etc. are rich in the material of amino acid, dietary fiber and mineral matter, not only increase the battalion of ground rice
Value is supported, and improves the mouthfeel for the ground rice that production obtains, the ground rice quality for producing to obtain is flexible, chewiness, high resilience, water
Boil and do not paste soup, do fry it is not easily broken, it is nutritious, easy to digest and with the effect of relaxing bowel etc..Processed using the inventive method
The ground rice arrived is rich in the dietary fiber of needed by human body, can promote gastrointestinal peristalsis, relax bowel, and prevents constipation and reduces intestines to fat
Absorption, keep digestive system health, effectively strengthen immune system, prevention of cardiovascular disease, cancer, diabetes and its
The generation of its disease, the buckwheat konjak ground rice that present invention processing obtains can be effectively promoted the metabolism of human body, especially suitable
The crowds such as poor appetite, diet be not fragrant, stomach is stagnant are closed to eat, it is deep to be welcome by consumer.
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 mixed grain-rice nutrient ground rice》And《The preparation method of purple perilla seed nutrition dry rice flour》Deng having
Technique has similarity, but is all different products and is all our series of products, the purpose applied for a patent be in order to
Patent strategy is laid out, and is protected our series of products, is not configured to other purposes.
Embodiment
Embodiment 1
A kind of processing method of buckwheat konjak ground rice, comprises the following steps：
（1）Buckwheat grinds, it is standby；Adlay is placed in water 10 hours of immersion, picks up and is rinsed again with clear water and once treated
With；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year makees raw material, and rice is eluriated, gone
The removal of impurity, then soak, soaked 6 hours under normal temperature, the rice after immersion is picked up and rinsed again once with clear water stand-by；
（3）Defibrination：Adlay after immersion and rice are mixed, adlay and rice mixed proportion are to compare adlay according to dry weight weight:
Rice is 0.1:10 ratio mixing；It is then placed in beater be beaten for the first time and is slightly starched, in obtained thick slurry
Add buckwheat and wheat flour is well mixed, the addition of buckwheat is the 5% of Raw Materials Rice dry weight weight, the addition of wheat flour
Amount 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 the process of stone mill defibrination
Clinker is added, described clinker is cooked rice, and the clinker of addition accounts for the 3% of input rice gross weight, and control slurry of sizing mixing contains
Water is 45%, and by adding Rice ＆ peanut milk to adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 5% of Raw Materials Rice dry weight weight, and the preparation method of described konjaku dextrin is：According to konjaku powder:Water is 1:65
Ratio konjaku powder is added gradually in 75-80 DEG C of water, stirred when pouring into, until konjaku powder fully melts with water
Into pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：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：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 6 hours are stood under normal temperature
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 is to be shipped, that is, buckwheat konjak ground rice is made.
Embodiment 2
A kind of processing method of buckwheat konjak ground rice, comprises the following steps：
（1）Buckwheat grinds, it is standby；Adlay is placed in water 11 hours of immersion, picks up and is rinsed again with clear water and once treated
With；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year half makees raw material, and rice is eluriated,
The removal of impurity is gone, is then soaked, is soaked 7 hours under normal temperature, the rice after immersion is picked up and rinsed again with clear water and once treated
With；
（3）Defibrination：Adlay after immersion and rice are mixed, adlay and rice mixed proportion are to compare adlay according to dry weight weight:
Rice is 0.2:10 ratio mixing；It is then placed in beater be beaten for the first time and is slightly starched, in obtained thick slurry
Add buckwheat and wheat flour is well mixed, the addition of buckwheat is the 6% of Raw Materials Rice dry weight weight, the addition of wheat flour
Amount is the 2.5% of Raw Materials Rice dry weight weight；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
4%, it is 47% 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；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 6% of Raw Materials Rice dry weight weight, and the preparation method of described konjaku dextrin is：According to konjaku powder:Water is 1:65
Ratio konjaku powder is added gradually in 75-80 DEG C of water, stirred when pouring into, until konjaku powder fully melts with water
Into pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：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：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 7 hours are stood under normal temperature
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 vacuum packing, storage is to be shipped, that is, buckwheat konjak ground rice is made.
Embodiment 3
A kind of processing method of buckwheat konjak ground rice, comprises the following steps：
（1）Buckwheat grinds, it is standby；Adlay is placed in water 12 hours of immersion, picks up and is rinsed again once with clear water stand-by；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, soaked 8 hours under normal temperature, the rice after immersion picks up and rinses one again with clear water
It is secondary stand-by；
（3）Defibrination：Adlay after immersion and rice are mixed, adlay and rice mixed proportion are to compare adlay according to dry weight weight:
Rice is 0.3:10 ratio mixing；It is then placed in beater be beaten for the first time and is slightly starched, in obtained thick slurry
Add buckwheat and wheat flour is well mixed, the addition of buckwheat is the 8% of Raw Materials Rice dry weight weight, the addition of wheat flour
Amount is the 2% of Raw Materials Rice dry weight weight；Then place into and secondary pulping is carried out in driven stone grinding machine, in the process of stone mill defibrination
Clinker is added, described clinker is cooked rice, and the clinker of addition accounts for the 6% of input rice gross weight, and control slurry of sizing mixing contains
Water is 50%, and by adding water to adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 7% of Raw Materials Rice dry weight weight, and the preparation method of described konjaku dextrin is：According to konjaku powder:Water is 1:65
Ratio konjaku powder is added gradually in 75-80 DEG C of water, stirred when pouring into, until konjaku powder fully melts with water
Into pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：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：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 8 hours are stood under normal temperature
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 vacuum packing, storage is to be shipped, that is, buckwheat konjak ground rice is made.
Embodiment 4
A kind of processing method of buckwheat konjak ground rice, comprises the following steps：
（1）Buckwheat grinds, it is standby；Adlay is placed in water 11 hours of immersion, picks up and is rinsed again with clear water and once treated
With；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, soaked 8 hours under normal temperature, the rice after immersion picks up and rinses one again with clear water
It is secondary stand-by；
（3）Defibrination：Adlay after immersion and rice are mixed, adlay and rice mixed proportion are to compare adlay according to dry weight weight:
Rice is 0.2:10 ratio mixing；It is then placed in beater be beaten for the first time and is slightly starched, in obtained thick slurry
Add buckwheat and wheat flour is well mixed, the addition of buckwheat is the 7% of Raw Materials Rice dry weight weight, the addition of wheat flour
Amount is the 2% of Raw Materials Rice dry weight weight；Then place into and secondary pulping is carried out in driven stone grinding machine, in the process of stone mill defibrination
Clinker, the ground rice leftover pieces cut out after the described clinker person of being is cooked are added, the clinker of addition accounts for input rice gross weight
7%, it is 50% to size mixing and control slurry weight water content, and by adding Rice ＆ peanut milk to adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches
It is more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；Konjaku dextrin
Addition is the 5% of Raw Materials Rice dry weight weight, and the preparation method of described konjaku dextrin is：According to konjaku powder:Water is 1:65
Ratio konjaku powder is added gradually in 75-80 DEG C of water, stirred when pouring into, until konjaku powder fully melts with water
Into pasty state, continue stirring 25 minutes, you can obtain konjaku dextrin；
(5) slurry drying is steamed：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：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, cooling 8 hours are stood under normal temperature
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 is to be shipped, that is, buckwheat konjak ground rice is made.
Claims (4)
1. a kind of processing method of buckwheat konjak ground rice, it is characterised in that comprise the following steps：
（1）Buckwheat grinds, it is standby；Adlay is placed in water 10-12 hour of immersion, picks up and is rinsed again once with clear water
It is stand-by；
（2）Rice is selected to soak：Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and rice is carried out
Eluriate, go the removal of impurity, then soak, 6-8 hours are soaked under normal temperature, the rice after immersion is picked up and rinsed again with clear water
It is once stand-by；
（3）Defibrination：Adlay after immersion and rice are mixed, is then placed in beater be beaten for the first time and is slightly starched,
Buckwheat is added in obtained thick slurry and wheat flour is well mixed, and then places into and secondary pulping is carried out in driven stone grinding machine,
Clinker is added in the process of stone mill defibrination, described clinker is cooked rice or the ground rice leftover pieces that are cut out after cooked,
The clinker of addition accounts for the 3-8% of input rice gross weight, and it is 45%-50% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water
Adjust, the fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（4）Add konjaku dextrin：In step（3）Konjaku dextrin is added in the Rice ＆ peanut milk obtained afterwards, is stirred；
(5) slurry drying is steamed：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：Bean sheet jelly after drying is stacked up, tightly sealed with film bag, it is small that cooling 6-8 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 or vacuum packaging, storage is to be shipped, that is, buckwheat konjak ground rice is made.
2. the processing method of buckwheat konjak ground rice according to claim 1, it is characterised in that step（3）Middle adlay and big
Rice mixing, adlay and rice mixed proportion are to compare adlay according to dry weight weight:Rice is 0.1-0.3:10 ratio mixing；Step
（3）The addition of middle buckwheat is the 5%-8% of Raw Materials Rice dry weight weight, and the addition of wheat flour is Raw Materials Rice dry weight weight
2%-3%.
3. the processing method of buckwheat konjak ground rice according to claim 1, it is characterised in that step（4）Middle konjaku dextrin
Addition be Raw Materials Rice dry weight weight 5-7%, the preparation method of described konjaku dextrin is：According to konjaku powder:Water is
1:Konjaku powder is added gradually in 75-80 DEG C of water by 65 ratio, is stirred when pouring into, until konjaku powder is abundant with water
Pasty state is melt into, continues stirring 25 minutes, you can obtain konjaku dextrin.
4. the processing method of buckwheat konjak ground rice according to claim 1, it is characterised in that step（5）Middle drying oven
Inlet temperature is 190-210 DEG C, and outlet temperature is 95-105 DEG C.
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| CN108991354A (en) * | 2018-06-29 | 2018-12-14 | 望谟天旺农业科技有限公司 | A kind of konjak (Moyu) rice skin and its processing method |
| CN110786447A (en) * | 2019-11-11 | 2020-02-14 | 成桢宏 | Instant rice noodles and preparation method thereof |
| CN112641035A (en) * | 2020-09-25 | 2021-04-13 | 湖南康洁食品科技发展有限公司 | Method for producing rice noodles by rice noodle production line equipment |
| CN112741286A (en) * | 2020-12-30 | 2021-05-04 | 成都希福生物科技有限公司 | Integrated production equipment and production method of konjac flour |
| CN113424914A (en) * | 2021-05-10 | 2021-09-24 | 黄容海 | Preparation method of colorful nutritional multi-flavor rice flour |
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| CN108991354A (en) * | 2018-06-29 | 2018-12-14 | 望谟天旺农业科技有限公司 | A kind of konjak (Moyu) rice skin and its processing method |
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| CN113424914A (en) * | 2021-05-10 | 2021-09-24 | 黄容海 | Preparation method of colorful nutritional multi-flavor rice flour |
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