CN107981178A - A kind of preparation method for the straight rice-flour noodles that ferment - Google Patents
A kind of preparation method for the straight rice-flour noodles that ferment Download PDFInfo
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Abstract
The present invention seeks to provide a kind of preparation method for the straight rice-flour noodles that ferment, using early rice as raw material, produced using fermentation process, including by the early rice after cleaning up it is soaking, ferment, drain, defibrination, squeezing, dehydration, flour, crowded group, the group of boiling, squeeze powder, boil powder, stoving process, its described fermentation is that the early rice after cleaning and fermenting microbe liquid are placed in installation for fermenting and are fermented, and it is 1 to control early rice and water quality ratio：1.4 1.6,1.5 2.5Wt% that fermenting microbe liquid addition is early rice quality are controlled, when fermentation time is 130 160 small, fermentation temperature is 23 28 DEG C, and the fermenting microbe liquid is the mixing of lactobacillus suspension and/or yeast liquid.By controlling zymocyte liquid and using hanging basket furnace drying method, it can be achieved that the industrialized production of fermentation straight rice-flour noodles.Rice flour production efficiency is greatly improved, reduces labor intensity, volume increase is increased income for peasant household and enterprise.
Description
Technical field：
The invention belongs to food rice field of deep, is related to a kind of method of Rice producing rice flour, is sent out more particularly to one kind
The preparation method of ferment straight rice-flour noodles.
Background technology：
Rice flour refers to starch and cure molding a kind of starch gel food through crushing, wire squeeze or stand with rice, is south China
A kind of tradition rice food.And traditional rice flour or life side's process of fermentation rice-flour noodles are to pass through fresh rice after soak at room temperature
Cleaning, defibrination, stand slurry curing, wire squeeze shaping, silk boiling, steaming, cooling, dry as finished product dry rice flour.Traditional zymotic rice flour is given birth to
With a long history, chewy in taste is produced, unique flavor, is a kind of one of favorite food of our people, is indispensable on dining table
A kind of cuisines.Its annual output of the grown place of the fermentation rice-flour noodles in three area of counties and cities of part of our province is just up to 1500 tons or so at present.China
Southern area just have the custom of edible traditional zymotic rice flour since ancient times, be the consumption great Qu of fermentation rice-flour noodles.According to the tune in market
Table look-up bright, many consumers compare worry to the quality and sanitary condition of the product, because the traditional zymotic technique of the product makes
The peculiar smell that product has fermentation once in a while is obtained, it is believed that toxin or other dangerous components are contained in the inside；And the product is by leaching
Strip-breaking rate is high after swollen, and stir-fry gets up to manage it, and boiling is not all right；Further, since the defects of traditional processing technology, drying process must the sun
Dry, cause winter to produce, main cause is that the sun sunshine-duration in winter is short, and temperature is low, and dry difficulty is big.Always
It, traditional rice flour noodles sterilization process labor intensity is big, low production efficiency, and unstable product quality, cause the production of traditional rice flour by
Gradually atrophy, the substantially not fermented mechanism rice flour that can commercially see.
As Chinese Patent Application No. is 2015103295343《A kind of production method for the rice meal that ferments》, it is to adopt
Be raw material with common pure white early rice, by the use of in fermentation rice-flour noodles manufacturing process the zymotic fluid of spontaneous fermentation as fermenation raw liquid, and
Prepared in zymotic fluid stoste using the Mixed Microbes including lactobacillus fermenti, Lactobacillus salivarius, lactobacillus plantarum and yeast
Into zymocyte liquid, ferment at constant temperature is carried out using above-mentioned mixed fermentation bacterium solution after pure white early rice warm water is soaked, and in constant temperature
Filtered successively after the completion of the process of fermentation, centrifugal drying, grinding, drying process, i.e., manufacture obtain fermentation rice meal.
Another patent of invention notification number is CN101248852A's《The processing method of lactic acid bacteria fermentation rice-flour noodles》, it is to select
Amylose content is more than 20% rice or Broken rice as its raw material, and lactic acid bacteria is added before defibrination process or after defibrination process
Ferment at constant temperature is carried out, it is 10 to control lactic acid bacteria number6-1011Cfu/ml, explanation：Cfu/g units refer to：What every gram of sample contained has
Imitate bacterium unit.Fermentation temperature 30-50 degree, when fermentation time 8-18 is small.
But the fermentation rice-flour noodles that above two invented technology method is manufactured are most importantly there are mouthfeel degree deficiency
It is difficult to the production to form industrialized straight rice-flour noodles, this is because, it is necessary to straight rice-flour noodles during straight rice-flour noodles are prepared
Carry out drying dry and multiple extruding, boiling processing, its fermentation rice-flour noodles produced easily are broken, particularly into drying
Cheng Zhong, since the rice stick after boiling powder is usually after being sticked together, to be dried when being dried especially with hanging basket
It is that the rice stick that will be sticked together carries out combing loose processing using broach, it is necessary to carry out loose wire processing to rice stick during method,
So that rice stick is loosened, during the step loose wire, i.e. easily fracture is difficult to loose wire to rice stick.Therefore, using above-mentioned two
The inventive method of kind, it is difficult to the production of fermentation straight rice-flour noodles, and its taste flavor and toughness are also insufficient.
To improve traditional zymotic quality of rice noodles, strengthen the traditional zymotic rice flour market competitiveness, in above-mentioned preparation method and
After having carried out in-depth investigation and research to traditional zymotic rice flour technique, by modified technique, using early rice as raw material, excellent species are used
Zymotic fluid forced fermentation early rice, compared with traditional handicraft, substantially reduces fermentation time, reduces product peculiar smell；It is right at the same time
Prepare each processing step during fermentation rice-flour noodles to be improved, and using basket-hanging low temperature segmentation drying equipment, improve rice
Powder production efficiency, reduces labor intensity, the production cycle of rice flour is limited from weather, promotes traditional rice flour by giving birth to by hand
Produce the transformation to large-scale production.Also substantially increase the added value of early rice, for rice flour production and processing provide one it is fine
New road, promotes the further development of rice secondary industry, has driven increasing income for peasant household and enterprise.
The content of the invention：
The present invention seeks to provide a kind of preparation method for the straight rice-flour noodles that ferment, using early rice as raw material, using zymotechnique side
Method produces, including by the early rice after cleaning up it is soaking, ferment, drain, defibrination, squeezing, dehydration, flour, crowded group, boil
Group, squeeze powder, boil the techniques such as powder, drying, by controlling zymocyte liquid and using hanging basket furnace drying method, it can be achieved that fermentation straight rice-flour noodles
Industrialized production.Rice flour production efficiency is greatly improved, reduces labor intensity, for increasing income for peasant household and enterprise
Production.
The present invention discloses a kind of preparation method for the straight rice-flour noodles that ferment, and using early rice as raw material, is produced using fermentation process,
Including by the early rice after cleaning up it is soaking, ferment, drain, defibrination, squeezing, dehydration, flour, crowded group, the group of boiling, squeeze powder,
Powder, stoving process are boiled, its described fermentation is that the early rice after cleaning and fermenting microbe liquid are placed in installation for fermenting and are fermented,
It is 1 to control early rice and water quality ratio：1.4-1.6, controls the 1.5-2.5Wt% that fermenting microbe liquid addition is early rice quality,
When fermentation time is 130-160 small, fermentation temperature is 23-28 DEG C, and the fermenting microbe liquid is lactobacillus suspension and/or yeast liquid
Mixing.
Fermenting microbe liquid of the present invention is that lactobacillus suspension and yeast liquid are 2-3 in mass ratio：1 mixing.
Preferably described lactobacillus suspension and yeast liquid expand culture, seeding tank fermentation through inclined-plane culture, seed respectively
Culture is prepared；
Each quality group of the slant medium of the lactobacillus suspension is grouped into tomato juice 40-60mL, Yeast mannan 3-7g, meat
Cream 8-12g, lactose 18-22g, glucose 1-3g, K2HPO41-3g, tween 70-90g, sodium acetate 3-6g, agar 10-20g,
Water adds to 1000mL, controls pH6.6-7.0；The culture medium that seed expands culture is to refer to expand training for the seed of lactobacillus suspension
Foster culture medium rice washing water 4-6kg；Seeding tank fermentation medium is rice washing water 15-25kg, is similarly the seeding tank of lactobacillus suspension
Fermentation medium；The rice washing water is water：Early rice=1.5：1, filtrate after washing by rubbing with the hands repeatedly is through 121 DEG C, time 15-20min
Sterilization treatment is prepared；
Each quality group of the slant medium of the yeast liquid is grouped into brewer's wort 120-180mL, agar 1-5g, natural pH
It it is 121 DEG C in temperature, the time is to be down flat plate culture after 15-20min sterilizes for 6.2-6.6；
It is bean sprouts medium 3-8kg that seed, which expands culture medium, and the seed for being yeast liquid expands culture medium, seeding tank fermentation
Culture medium is bean sprouts medium 15-25kg, is similarly the seeding tank fermentation medium of yeast liquid.
Preferably, it is that to control zymotic fluid total acidity in the fermentation process be 0.6-1.05 ° of T.
A kind of preparation method of straight rice-flour noodles that ferment of the present invention, drains described in it, defibrination is that control is fermented complete
Into early rice through draining to without obvious drip when carry out defibrination process, control the size of fiberizer sieve sieve aperture in 0.180-
0.150mm。
It by press dewatering is carried out with plate and frame filter press through the good early rice slurry of defibrination is rice that squeezing of the present invention, dehydration, which are,
Powder agglomates, pressure when controlling squeezing is 7.4-7.8 megapascal, controls the water content 40-44Wt% of rice flour block.
Preferably, it is that the flour, crowded group are will to be broken into uniform small powder agglomates, control with crusher through dewatered rice flour block
Starch block size processed is within 5cm × 5cm × 5cm；Small powder agglomates is squeezed into a diameter of 8-12cm with crowded group device again, length is
The cylindric strip powder ball of 15-25 cm.
Further, it is that the group of boiling is strip powder ball will to be made through flour, crowded group, be placed in the group's of boiling device, continuous steaming
Time 25-40min is boiled to boil cooking starch；It is described squeezing powder be will boil cooking starch continuously squeezed through the bitubular powder device carry out squeeze powder be shaping powder
Bar, control squeeze the powder mirror diameter of powder device in 0.8-1.2mm.
It is described boil powder, drying be by the vermicelli after shaping be placed in continuous Machine for boiling vermicelli made from bean starch carry out further boil at powder curing
Reason, it is 85-95 DEG C to control coolant-temperature gage when boiling powder maturation process, and time 25-35 second is curing vermicelli；By curing vermicelli through draining
After be immediately placed in cold water that to rinse be boiling vermicelli for several times；The drying is using basket-hanging segmentation low temperature drying by boiling vermicelli
And circulation-type hot-air drying, between control dry drying temperature be 35 DEG C -38 DEG C, vermicelli water content is preparation for 13.0-1.8Wt%
Obtain fermentation straight rice-flour noodles.
Further, it by bean sprouts and water is bean sprouts in mass ratio that the cultural method for being the bean sprouts medium, which is,：Water=
1:1.5 ratios mix, and after heating, boiling 25-35 minute, obtain filtrate, then plus 0.5-0.7Wt% peptone and 1.5-2.5 Wt
The glucose of %, last sterilizing, thus obtaining the product.
The raw materials used rice of the present invention is preferably mature and plump, the early rice of aged 1 year.Using pure-blood ferment, control hair
The total acidity of zymotic fluid is 0.842 ° of T, in terms of g lactic acid/100ml.
It is further preferably, controlling the viable count of the fermenting microbe liquid, control in lactic acid bacteria number be 104-105cfu/
g。
A kind of preparation method of straight rice-flour noodles that ferment disclosed by the invention, it is using early rice as raw material, using lactic acid bacteria
Fermenting and producing is carried out with saccharomycete mixed bacteria liquid, ensure that safety and sanitation and the product quality of fermentation rice-flour noodles, using constant temperature and often
Warm technological condition for fermentation, reduces the energy consumption of fermentation rice-flour noodles, the fermentation rice-flour noodles good toughness produced, and dry and boiling, is fried
Make non-friable easily broken.Second, the fermentation rice-flour noodles mouthfeel for producing preparation is more preferably, there is frankincense fragrant, and do not add any add
Add agent and preservative.Third, achievable industrialization, standardized production greatly reduce the production time limit and cycle of straight rice-flour noodles, together
The production cost of rice flour can be reduced, and reduces the labor intensity of worker.
Embodiment：
The method of the present invention is further described in detail with reference to embodiment.Following embodiment cfu/g are mono-
Position refers to：Effective viable bacteria unit that every gram of sample contains.Rice washing water described in specification and claims refers to prepare fermentation
The filtrate obtained during straight rice-flour noodles using early rice progress washing and filtering is rice washing water.Rice flour described in specification each means hair
Ferment straight rice-flour noodles.Fermentation straight rice-flour noodles product quality indicator produced by the invention reaches《DB/T222-1998 rice flour is done》It is required that.
A kind of preparation method for the straight rice-flour noodles that ferment of the present invention, is using early rice as raw material, is given birth to using fermentation process
Production, including by the early rice after cleaning up it is soaking, ferment, drain, defibrination, squeezing, dehydration, flour, crowded group, the group of boiling, squeeze
Powder, boil powder, drying, and the fermentation is that the early rice after cleaning and fermenting microbe liquid are placed in installation for fermenting and are fermented, and is controlled
Early rice processed and water quality ratio are 1：1.4-1.6, controls the 1.5-2.5Wt% that fermenting microbe liquid addition is early rice quality, hair
When the ferment time is 130-160 small, fermentation temperature is 23-28 DEG C, and the fermenting microbe liquid is pressed for lactobacillus suspension and/or yeast liquid
Mass ratio is 2-3：1 mixing.
Lactobacillus suspension of the present invention and yeast liquid expand culture, seeding tank fermentation training through inclined-plane culture, seed respectively
Support and be prepared；
Each quality group of the slant medium of the lactobacillus suspension is grouped into tomato juice 40-60mL, Yeast mannan 3-7g, meat
Cream 8-12g, lactose 18-22g, glucose 1-3g, K2HPO41-3g, tween 70-90g, sodium acetate 3-6g, agar 10-20g,
Water adds to 1000mL, controls pH6.6-7.0；The culture medium that the seed expands culture is rice washing water 4-6kg, and seeding tank ferments
Culture medium is rice washing water 15-25kg；The rice washing water is water：Early rice=1.5：1, the filtrate after washing by rubbing with the hands repeatedly through 121 DEG C, when
Between 15-20min sterilization treatments be prepared；
Each quality group of the slant medium of the yeast liquid is grouped into brewer's wort 120-180mL, agar 1-5g, natural pH
It it is 121 DEG C in temperature, the time is to be down flat plate culture after 15-20min sterilizes for 6.2-6.6；
It is bean sprouts medium 3-8kg that seed, which expands culture medium, and seeding tank fermentation medium is bean sprouts medium 15-25kg.
It is 0.6-1.05 ° of T to control zymotic fluid total acidity in the fermentation process.Preferably control zymotic fluid total acidity be for
During 0.842 ° of T, the flavor for the fermentation straight rice-flour noodles prepared is optimal.
It is of the present invention dry using basket-hanging segmentation low temperature drying method.
The present invention fermentation straight rice-flour noodles produce technical process be：Wash rice → pure-blood ferment → drain → defibrination →
Press dewatering → flour → crowded group → the group of boiling → squeezing powder → boils powder → hanging basket drying → packaging.
Example below is to keep the traditional properties and characteristic of rice flour, industrial scale Influence of production significantly being sent out
Ferment, drying, definite main optimal processing step and technological parameter.
Rice each means early rice, quality or mass ratio described in the following embodiments of embodiment
1st, rice is washed
Rice is poured into device for washing rice, chooses except macroscopic large granular impurity, with tap water jet wash, dirty water is filtered dry
Only, repeat to wash meter number 3 times, until without the obvious miscellaneous material that can visually take a favourable turn in drainage.
2nd, soaking fermentation
Clean rice is placed in rice fermentation pond, according to rice：Water=1：The ratio of 1.5 or so mass ratio adds originally
Water, by controlling yeast liquid and lactobacillus suspension adding proportion, additive amount, fermentation time, fermentation temperature etc., reaches fermentation rice-flour noodles
It is as follows to optimal quality, specific implementation situation.
The preparation of fermentation raw material
For trying strain：Lactic acid bacteria and saccharomycete are by research institute of Jiangxi Province isolation and selection
Early rice：Mature and plump, is aged 1 year；
Instrument：Constant incubator, vacuum anaerobic jar, electronic balance, aseptic operating platform, autoclave, microscope, eggplant bottle, seed
Tank（5L、15L）, temperature controlled fermentation cylinder etc..
Culture medium：Table 1
Explanation：Rice washing water described in table 1 is cleaning early rice filtering gained aqueous.
Rice fermentation method
Dispensing：
The present embodiment is prepared by fermentation with the scale that rice is 500kg, and it is 1.5 to control water rice mass ratio:1, jar fermenter
I.e. the volume of installation for fermenting is the semi-enclosed ceramic cylinder of 2.2m3 or so, and the ratio of inoculation fermentation strain liquid is lactic acid bacteria：Yeast
Bacterium is 3:1st, control the addition i.e. inoculum concentration of fermenting microbe liquid it is few greatly 2%, fermentation temperature is 25 DEG C and fermentation time is 6 days
On the basis of carry out.In preparation process of fermenting, the jar fermenter of insulating layer is added using outside, water flowing in interlayer, keeps at the same time
Fermentation temperature is basically stable in the range of the fermentation temperature of needs.
Single factor test, which tests rice fermentation, to be influenced
Pure-blood ferment is carried out to rice by certain inoculative proportion, inoculum concentration, fermentation temperature and fermentation time, after the completion of fermentation
Total acidity ° T（In terms of g lactic acid/100ml）Optimal fermentation condition is determined with sensory evaluation scores.
Optimizing manufacture is tested
On the basis of single factor experiment, on the main condition for influencing ferment effect, using L9（34）Orthogonal design is to early rice
Fermentation condition optimizes, and Optimizing manufacture factor level is shown in Table 2.
2 L9 of table（34）The factor and level of orthogonal test
Titration of total acidity and subjective appreciation.
Zymotic fluid total acidity ° T：Titrated with standard NaOH solution, using phenolphthalein as indicator（In terms of g lactic acid/100ml）.
Subjective appreciation：The subjective appreciation group being made of 10 people scores, and wherein color and luster 20 divides, and smell 20 divides, flavour
30 points, tissue morphology 30 divides, and amounts to 100 points, specific standards of grading see the table below shown.
3 fermentation rice-flour noodles sensory evaluation standard of table
As a result with analysis.
The fermentation condition of the present invention determines
Inoculating proportion determines：
Fermentation time is controlled at 6 days, inoculum concentration 2%, under the conditions of 25 DEG C of fermentation temperature, measures and match somebody with somebody in lactic acid bacteria and saccharomycete difference
The physics and chemistry of fermentation rice-flour noodles and organoleptic indicator than under the conditions of.It is as shown in table 4 below, through it was found that, work as lactic acid bacteria：The ratio of saccharomycete
For 3:1, when zymotic fluid total acidity is 0.842 ° of T, the flavor of fermentation rice-flour noodles is optimal.
Influence of 4 inoculating proportion of table to ferment effect
Illustrate, when total acidity is in 0.842 ° of T, sensory evaluation scores are up to 85 points.Sensory evaluation scores highest.
Inoculum concentration determines
In lactic acid bacteria：Saccharomycete proportioning is 3：1, fermentation time 6 days, under the conditions of fermentation temperature is 25 DEG C, measure different strain connects
Rice flour physics and chemistry and organoleptic indicator under the conditions of kind amount.It is as shown in table 5 below, through it was found that, when strain inoculum concentration be 2%, zymotic fluid is total
When acidity is 0.834 ° of T, the flavor of fermentation rice-flour noodles is optimal.
Influence of the 5 strain inoculum concentration of table to ferment effect
Illustrate, when the addition of fermenting microbe liquid is 2%, sensory evaluation scores are up to 84 points；Sensory evaluation scores highest.
Fermentation temperature determines：
In lactic acid bacteria：Saccharomycete proportioning is 3：1, inoculum concentration 2%, fermentation time measures different fermentations temperature strip under the conditions of 6 days
Rice flour physics and chemistry and organoleptic indicator under part.It is as shown in table 6 below, through it was found that, when fermentation temperature is 25 DEG C, zymotic fluid total acidity is
During 0.867 ° of T, the flavor of fermentation rice-flour noodles is optimal.
Influence of 6 fermentation temperature of table to ferment effect
Illustrate, when fermentation temperature is controlled at 25 DEG C, sensory evaluation scores are up to 86 points.Sensory evaluation scores highest.
Fermentation time determines
In lactic acid bacteria：Saccharomycete proportioning is 3：1, inoculum concentration 2%, under the conditions of fermentation temperature is 25 DEG C, measures the different fermentations time
Under the conditions of rice flour physics and chemistry and organoleptic indicator.It is as shown in table 7 below, through it was found that, when fermenting between be 6 days, zymotic fluid total acidity
For 0.876 ° of T when, the flavor of fermentation rice-flour noodles is optimal.
Influence of 7 fermentation time of table to ferment effect
Illustrate, when fermenting between control 6 days i.e. 144 hours when, sensory evaluation scores are up to 87 points.Sensory evaluation scores highest.
Working condition optimizes
From the differential R in table 8 below, the secondary factors order for influencing rice flour final product quality is：A ＞ D ＞ B ＞ C, that is, be inoculated with ratio
Example ＞ fermentation temperature ＞ fermentation time ＞ inoculum concentrations.Zymotic fluid lactic acid bacteria and saccharomycete with the qualitative effects for comparing rice flour product
Maximum, this is because the leading fragrance of fermentation rice-flour noodles is that have lactic acid bacteria and the lactic acid of saccharomycetes to make fermentation generation to synthesize breast with alcohol
Acetoacetic ester, in addition, both bacterium also generate other fragrance matters respectively, makes the fragrance of rice flour more abundant.
8 scale up test optimum results of table
Explanation：As shown in Table 8, the optimal conditions of fermentation of pure-blood ferment early rice production fermentation straight rice-flour noodles is：A2B1C2D2, i.e.,
Inoculative proportion lactic acid bacteria：Saccharomycete=3:1, fermentation time 5d, inoculum concentration 2%, fermentation temperature are 25 DEG C, zymotic fluid total acidity
For 0.875 ° of T, finished product aromatic flavour is smooth tasty, and sensory evaluation scores reach 88 points.
Illustrating to the process substep respectively walked of the invention below.
Drain, defibrination,
Defibrination process is carried out when the rice that fermentation is completed is through draining to without obvious drip, the thickness of rice serous granule is to rice flour
Over dry yield and quality have a major impact, after different sieve defibrinations, compare the over dry yield and quality of rice flour, obtain
The result gone out is as shown in table 9 below.
Influence of the different sieve defibrinations of table 9 to rice flour over dry yield and quality
| Sequence number | Screen size（mm） | Over dry yield（%） | Strip-breaking rate（%） | Mouthfeel |
| 1 | 0.425 | 65.25 | 6.2 | Mouthfeel is not glued after cooked, slightly gritty |
| 2 | 0.250 | 63.51 | 4.4 | Mouthfeel is not glued after cooked, not gritty |
| 3 | 0.180 | 60.90 | 1.5 | Mouthfeel is not glued after cooked, not gritty |
| 4 | 0.150 | 57.42 | 1.2 | Mouthfeel is not glued after cooked, not gritty |
| 5 | 0.125 | 55.68 | 1.0 | Mouthfeel is slightly sticky after cooked, not gritty |
Illustrate, can be drawn by upper table 9, when the size of fiberizer sieve sieve aperture（0.425mm）When larger, the rice flour of production obtains
Rate is high, but product strip-breaking rate is also high, and there are gritty phenomenon；When the size of fiberizer sieve sieve aperture is smaller（0.125）When, it is raw
The rice flour strip-breaking rate of production is low, but product yield is also low, and there is the phenomenon to stick to one's teeth；When the size of fiberizer sieve sieve aperture exists
During 0.180-0.150mm, comparatively yield is higher for the rice flour of production, and product quality is also preferable；Integrated comparative, to make the present invention
The rice flour yield and quality of production are all preferable, and the size of fiberizer sieve sieve aperture should be in 0.180-0.150mm, i.e. 80 to 100 mesh
Between.
Squeezing, dehydration,
The early rice slurry plate and frame filter press dehydration of milled is rice flour block or is Rice ＆ peanut milk powder agglomates, the water content of control rice flour block exists
42% or so, the number of moisture can be by controlling the pressure on flame filter press to grasp.Control is shown as 6 megapascal when pressure
When, water content 55%, during 7.6 megapascal, water content about 42%.When moisture is higher than 42%, powder ball is too soft, not enough compacts, and squeezes out
The inadequate toughness of vermicelli, easy broken strip.When moisture is less than 42%, powder ball is difficult to be molded, and is unfavorable for crowded group.
Flour, crowded group,
By the rice flour block after press dewatering or Rice ＆ peanut milk powder agglomates is made to be broken into uniform small powder agglomates with crusher, the control of starch block size exists
Rice flour block within 5cm × 5cm × 5cm；By the small powder agglomates crushed with crowded group machine by step powder agglomates be squeezed into about 10 centimeters of diameter,
The cylindric strip powder ball of about 20 centimeters of length, is as used for the strip powder ball for the group of boiling.
The group of boiling,
The powder ball of the gained of upper step is placed in powder ball continuous cooking machine, boiling about 30min, to boil cooking starch.To boil cooking starch into
Ripe degree control：It is to be cut to boil cooking starch, ripe about 3 centimeters of powder thickness with knife；After cooking boil powder ball should give birth to it is ripe be adapted to；It is overdone, easily
Cause to bond when squeezing vermicelli, easily paste rotten when boiling bar, and vermicelli retrogradation is slow, is not easy to dry.Cross it is raw, be easy to cause vermicelli into
Type is poor, easy fracture, vermicelli lacking toughness.It is well-done boil powder ball mixer and will boil powder ball smash mixing, stir four times repeatedly, directly
Mixed completely to raw clinker in powder ball is boiled.
Squeeze powder,
The cooking starch that boils prepared using the continuous powder press of the bitubular to upper step carries out squeezing powder, is as molded vermicelli, and control squeezes powder device and is
The powder mirror diameter control of the continuous powder press of the bitubular is in 1mm or so.
Boil powder,
By the shaping vermicelli after squeezing powder shaping, it is fed into continuous Machine for boiling vermicelli made from bean starch and carries out further boiling powder curing；Condition is control
System is boiling 90 DEG C of powder water temperature, boils the powder time 30 seconds；Well-done powder is transferred to rapidly in cold water after draining and rinses 3 times or so.Boiling
Degree, is easy to cause and pastes rotten and bring back to life slow；Cold water rinses purpose to make rice flour retrogradation not bond.
It is dry, low temperature drying method is segmented using basket-hanging,
The fermentation straight rice-flour noodles of the present invention are heat source using saturated vapor, are used thermocouple using basket-hanging segmentation low-temperature drier
The tunnel type drying equipment automatically controlled with steam autocontrol valve to hot blast temperature；It is dry using circulation-type hot-air, control
Ball temperature and wet-bulb temperature, while control and be equipped with multiple movable moisture exhausting ports and two temperature controlled regions, specifically for the rice of high-moisture
Powder powder agglomates is dried, and is equipped with turn-over workbench, can ensure the drying requirement of rice flour.
In order to keep the flavour of the product quality stabilization of present invention fermentation straight rice-flour noodles and traditional zymotic rice flour, pass through
The pilot batches experiment of different drying temperatures, drying rate and drying time, it is determined that the design parameter of dryer, it is specific as follows
Shown in table 10：
Influence of the different drying parameters of table 10 to rice flour quality
Explanation：Pass through the experiment of different batches it can be seen from upper table 10, the final qualification of rice flour product is tested number 9,11 and
12, since 9 and 12 drying time of tested number is longer, it is contemplated that production cost, Selection experiment number 11 are used as optimal drying condition.I.e.
Specific drying temperature should automatically control between 35 DEG C -38 DEG C, and hot wind is uniform, and drying rate is rotating speed 9.0Hz.Control drying at the same time
Time be two benches carry out, the first stage, control drying time for 3 it is small when, drying temperature be 38 DEG C；The rice flour water content is controlled to be
30Wt%；Second stage be control drying time for 3 it is small when, drying temperature is 34 DEG C, while controls second stage rice flour aqueous
Measure as 13.2 Wt%.Reach requirement of the national food product moisture below 14%, and product quality is stablized, and is not cracked, strip-breaking rate
It is low, there is the flavour of traditional zymotic rice flour.
Conclusion
The present invention using above-mentioned preparation method prepare rice flour water content about 13.2%, reach national food product moisture 14% with
Under requirement.Rice flour organoleptic evaluation points reach 90 points at the same time, and finished product uniform color, surface is smooth, and aromatic flavour, there is chewy texture,
Product quality sanitary index can reach《DB/T 222-1998 rice flour is done》It is required that.Rice flour described above is as of the present invention
Ferment straight rice-flour noodles.
Basket-hanging of the present invention is segmented low-temperature drier, and it is more than 2.5 tons of dry rice flours every batch of to control day drying capacity
When drying time about 6 is small, dry 2 batches uninterrupted daily, every batch of about 1250 jin of dry rice flour of drying.Hung using stainless steel inside
Basket structure, ventilation water flowing is good, and situations such as being not in deformation in drying process and chap, product and technical standard reach
Domestically leading level.The present invention in drying and is decocted using fermentation straight rice-flour noodles prepared by above-mentioned fermentation and preparation process at the same time
During not easily broken and broken, good toughness.
Claims (10)
1. a kind of preparation method for the straight rice-flour noodles that ferment, using early rice as raw material, is produced using fermentation process, including will be clear
Early rice after wash clean is soaking, ferment, drain, defibrination, squeezing, dehydration, flour, crowded group, the group of boiling, squeezes powder, boils powder, drying
Technique, it is characterized in that the fermentation is that the early rice after cleaning and fermenting microbe liquid are placed in installation for fermenting and are fermented, is controlled
Early rice processed and water quality ratio are 1：1.4-1.6, controls the 1.5-2.5Wt% that fermenting microbe liquid addition is early rice quality, hair
When the ferment time is 130-160 small, fermentation temperature is 23-28 DEG C, and the fermenting microbe liquid is lactobacillus suspension and/or yeast liquid
Mixing.
A kind of 2. preparation method of straight rice-flour noodles that ferment according to claim 1, it is characterized in that the fermenting microbe liquid is
Lactobacillus suspension and yeast liquid are 2-3 in mass ratio：1 mixing.
3. it is according to claim 1 or 2 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that the lactobacillus suspension and
Yeast liquid is respectively through inclined-plane culture, seed expand culture, seeding tank fermented and cultured is prepared；
Each quality group of the slant medium of the lactobacillus suspension is grouped into tomato juice 40-60mL, Yeast mannan 3-7g, meat
Cream 8-12g, lactose 18-22g, glucose 1-3g, K2HPO41-3g, tween 70-90g, sodium acetate 3-6g, agar 10-20g,
Water adds to 1000mL, controls pH6.6-7.0；The culture medium that seed expands culture is rice washing water 4-6kg；Seeding tank fermented and cultured
Base is rice washing water 15-25kg；The rice washing water is water：Early rice=1.5：1, filtrate after washing by rubbing with the hands repeatedly is through 121 DEG C, the time
15-20min sterilization treatments are prepared；
Each quality group of the slant medium of the yeast liquid is grouped into brewer's wort 120-180mL, agar 1-5g, natural pH
It it is 121 DEG C in temperature, the time is to be down flat plate culture after 15-20min sterilizes for 6.2-6.6；
It is bean sprouts medium 3-8kg that seed, which expands culture medium, and seeding tank fermentation medium is bean sprouts medium 15-25kg.
A kind of 4. preparation method of straight rice-flour noodles that ferment according to claim 1, it is characterized in that controlling the fermentation process
Middle zymotic fluid total acidity is 0.6-1.05 ° of T.
5. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that it is described drain, defibrination be control
Defibrination process is carried out when making the early rice of fermented completion through draining to without obvious drip, controls the size of fiberizer sieve sieve aperture
In 0.180-0.150mm.
6. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that it is described squeezing, dehydration be by
It is rice flour block to carry out press dewatering with plate and frame filter press through the good early rice slurry of defibrination, and pressure when controlling squeezing is 7.4-7.8
Megapascal, controls the water content 40-44Wt% of rice flour block.
7. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that the flour, crowded group be by
Uniform small powder agglomates is broken into crusher through dewatered rice flour block, it is within 5cm × 5cm × 5cm to control starch block size；Again
Small powder agglomates is squeezed into a diameter of 8-12cm with crowded group device, the cylindric strip powder ball that length is 15-25 cm.
A kind of 8. preparation method of straight rice-flour noodles that ferment according to claim 1, it is characterized in that the group of boiling is by through broken
Strip powder ball is made in powder, crowded group, is placed in the group's of boiling device, and continuously cooking time 25-40min is to boil cooking starch；It is described squeezing powder be by
It is shaping vermicelli to boil cooking starch and continuously squeeze powder device through the bitubular to carry out squeezing powder, and control squeezes the powder mirror diameter of powder device in 0.8-1.2mm.
9. it is according to claim 1 it is a kind of ferment straight rice-flour noodles preparation method, it is characterized in that it is described boil powder, drying be by
Vermicelli after shaping, which are placed in continuous Machine for boiling vermicelli made from bean starch, carries out the further water temperature boiled powder maturation process, control when boiling powder maturation process
Spend for 85-95 DEG C, time 25-35 second is curing vermicelli；Curing vermicelli are immediately placed in rinse in cold water after draining and are for several times
Boiling vermicelli；The drying is that boiling vermicelli are controlled drying using basket-hanging segmentation low temperature drying and circulation-type hot-air drying
Between drying temperature is 35 DEG C -38 DEG C, fermentation straight rice-flour noodles are prepared for 13.0-1.8Wt% in vermicelli water content.
A kind of 10. preparation method of straight rice-flour noodles that ferment according to claim 3, it is characterized in that the bean sprouts medium
Cultural method be by bean sprouts and water be bean sprouts in mass ratio：Water=1:1.5 ratios mix, and after heating, boiling 25-35 minutes, obtain
Filtrate, then add the peptone of 0.5-0.7Wt% and the glucose of 1.5-2.5 Wt %, last sterilizing, thus obtaining the product.
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| CN110140869A (en) * | 2019-05-10 | 2019-08-20 | 李松翰 | A kind of freeze-drying rice flour manufacturing method |
| CN111000128A (en) * | 2019-12-11 | 2020-04-14 | 湖南裕湘食品有限公司 | Fermented brown rice powder and preparation method thereof |
| CN111743084A (en) * | 2020-06-19 | 2020-10-09 | 黄文功 | Method for making raw pressed rice noodles |
| CN112674267A (en) * | 2020-12-07 | 2021-04-20 | 无锡新禾创工食品科技有限公司 | Preparation method of freshly squeezed rice noodles |
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