CN110101000A - A method of improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing - Google Patents
A method of improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing Download PDFInfo
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- CN110101000A CN110101000A CN201910413471.8A CN201910413471A CN110101000A CN 110101000 A CN110101000 A CN 110101000A CN 201910413471 A CN201910413471 A CN 201910413471A CN 110101000 A CN110101000 A CN 110101000A
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- rice
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- alkali
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 290
- 235000009566 rice Nutrition 0.000 title claims abstract description 290
- 235000013312 flour Nutrition 0.000 title claims abstract description 125
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000012545 processing Methods 0.000 title claims abstract description 30
- 239000003513 alkali Substances 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 290
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 108
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 87
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 14
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical compound CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229940117958 vinyl acetate Drugs 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims description 34
- 239000002002 slurry Substances 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 27
- 235000013339 cereals Nutrition 0.000 claims description 26
- 239000012065 filter cake Substances 0.000 claims description 26
- 229920002472 Starch Polymers 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000007598 dipping method Methods 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 7
- 229910052742 iron Inorganic materials 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 3
- FALRKNHUBBKYCC-UHFFFAOYSA-N 2-(chloromethyl)pyridine-3-carbonitrile Chemical compound ClCC1=NC=CC=C1C#N FALRKNHUBBKYCC-UHFFFAOYSA-N 0.000 claims description 2
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 229940014800 succinic anhydride Drugs 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 15
- 108090000623 proteins and genes Proteins 0.000 abstract description 15
- 238000007654 immersion Methods 0.000 abstract description 8
- 235000015243 ice cream Nutrition 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000009467 reduction Effects 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000009471 action Effects 0.000 abstract description 2
- 239000003643 water by type Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 238000004519 manufacturing process Methods 0.000 description 12
- 239000008187 granular material Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 238000000227 grinding Methods 0.000 description 5
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 5
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 5
- 230000000630 rising effect Effects 0.000 description 5
- 230000008961 swelling Effects 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000008065 acid anhydrides Chemical class 0.000 description 3
- 125000003275 alpha amino acid group Chemical group 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- -1 stirring Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000574138 Ozothamnus diosmifolius Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000003752 hydrotrope Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- QUCDWLYKDRVKMI-UHFFFAOYSA-M sodium;3,4-dimethylbenzenesulfonate Chemical compound [Na+].CC1=CC=C(S([O-])(=O)=O)C=C1C QUCDWLYKDRVKMI-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of method for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing.This method uses the sig waters such as food grade sodium hydroxide, the potassium hydroxide that concentration is 1 ~ 2 mg/mL, action of soaking rice 1.0 ~ 2.0 hours at room temperature or 20.0 DEG C ~ 30.0 DEG C, first remove a small amount of protein therein, acetic anhydride, the vinylacetate of 1.0% ~ 3.0% pair of rice quality etc. esterifying agent are added after dealkalize liquid, under room temperature or 20.0 DEG C ~ 30.0 DEG C and alkaline condition, it by immersion, defibrination and is stirred to react, esterifying agent is promoted to act on rice flour particle.Combined processing in this way changes the pasting viscosity characteristic of water mill rice flour, is allowed to gelatinization point reduction, and peak viscosity increases, the application being suitble in the freezing quick-frozen food preparation such as the rice dumpling, ice cream.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of to improve rice flour pasting viscosity spy with alkali and esterifying agent combined processing
The method of property.
Background technique
Paddy is the most important cereal crops of southern china, and rice can be processed by shelling and is directly eaten, also be used to make
It is deep to make the traditional foods such as wine vinegar, cake, maltose, water mill rice flour and vermicelli from rice starch and rice flour (paste), beer, monosodium glutamate, citric acid etc.
The food product of processing.
Water mill rice flour is rice by rice steeping, defibrination, dehydration and dry powdery product obtained, is the deep processing of rice
Product, main dry substance ingredient are starch and protein.Water mill rice flour be production white turnip cake, rice cake, steamed sponge cake, fiber crops Rice-cakes, meter Pi and
The important source material of the tradition cuisines such as fried rice noodles, is also widely used for food industry, such as made quick-frozen dumpling, cake and dilated food.It is glutinous
Rice flour is also applied in the quick-frozen foods such as ice cream and Expanting ice cream as a kind of stabilizer best in quality, thickener.
Convenient and quick-frozen food rapid development, market are continuously increased the demand of water mill rice flour, the shallow lake in glutinous rice flour
Powder almost all is amylopectin, has many advantages, such as that gelatinization point is low, peak viscosity is high, retrogradation is weak and freeze-thaw stability is good,
In being most widely used for quick-frozen food, the continuous development of glutinous rice flour processing enterprise is driven, water mill rice flour is processed into Henan
The specialty industries of Huangchuan County, with becoming the important supply of powder material of the well-known quick-frozen food enterprises such as three complete, miss and Erie.
The quality of water-milling glutinous rice flour has relevant standard, such as " LS/T 3240-2012 rice dumpling water mill glutinous rice powder " industry
Standard, using gelatinization point and peak viscosity as the physical and chemical quality indexes of product, gelatinization point≤65 DEG C, peak viscosity >=
600BU is level-one glutinous rice flour, and >=400BU is second level glutinous rice flour；Gelatinization point≤66 DEG C, peak viscosity >=200BU are that three-level is glutinous
The index of the peak viscosity of water mill glutinous rice powder is set to >=300BU by rice flour, Henan Province's provincial standard, it is seen that gelatinization point and peak
Value viscosity is to evaluate the important indicator of rice flour Effect On Gelatinization Characteristics and quality.
The water mill rice flour that gelatinization point is low, peak viscosity is high is preferable in the frozen food application effect such as rice dumpling, product mouthfeel
Good, raw materials requirement amount is big.It is well known that natural ative starch does not dissolve in cold water, gelatinized corn starch under low temperature such as there are many properties deficiencies
Easy retrogradation aging etc. is often modified ative starch, makes it have more excellent property for the needs for meeting modern food industry.It is logical
Chemical modification etherificate obtained or esterification starch are crossed, there are the spies such as gelatinization point is lower, paste liquid transparency is good, freeze-thaw stability is strong
Point is suitable to facilitate to use in the rice products such as face, quick-freezing boiled dumplings, long-life noodles.
Rice has glutinous rice, long-grained nonglutinous rice and a polished rice three classes, chain starch, protein content, viscosity, aging and the characteristics phase such as edible
Difference is very big.By rice by impregnating, being ground up, sieved, being dehydrated and drying resulting water mill rice flour, in addition to the loss of a small amount of hydrotrope,
Wherein protein is not soluble in water, the hydroxyl on the amino or hydroxyl and starch molecule dehydrated glucose unit of Amino Acid Unit
Still combined with cardohydrata-peptide linkage, therefore water mill rice flour is in addition to starch ingredients, also containing with protein similar in rice raw material content, it is existing
Levigation method prepare the technical process of rice flour and substantially belong to the process of physics.In normal production, final rice flour product
The characteristics such as characteristic, especially viscosity, water absorbing force, except process can be obtained centainly by controlling the different fineness that is ground up, sieved
Change improve it is outer, it is main or influenced by rice raw material property.The water mill rice flour that highly viscous rice raw material is produced produces
Product viscosity is higher；The product viscosity that the raw material of low viscosity is produced is lower, can not produce the high rice flour product of viscosity.If
Manufacturing condition control is improper, for example corruption occurs and turn sour, and high viscosity rice raw material can also produce the lower water mill of viscosity
Rice flour product.For the needs for meeting market, current water mill rice flour manufacturing enterprise is mainly by mixing various viscosity Effect On Gelatinization Characteristics
Rice raw material, to manufacture the water mill rice flour produts of different pasting viscosity characteristics, especially gelatinization point is lower, peak for production
It is worth the higher water mill rice flour product of viscosity, production equipment and its technology are not present big problem, are mainly confined to rice former material
Material.
Protein in rice is not soluble in water, wherein the amino or hydroxyl on Amino Acid Unit, is dehydrated Portugal with starch molecule
Hydroxyl on grape sugar unit is combined with cardohydrata-peptide linkage, these protein are mainly distributed on the table of the starch granules inside rice endosperm
Bonding wherein starch granules is played the role of in face, also " fetters " the water swelling swelling of starch granules.The present invention is abundant
On the basis of the scientific theory for solving rice flour particle granule above-mentioned component distribution situation and its design feature, is produced and looked forward to water mill rice flour
It is starting point that the performance of industry product, market, which need the practical problem of applicable cases etc., using alkaline process under suitable action condition,
That a part in rice flour granule is removed in the protein of its water swelling of rice starch granule dissimulated electricity, then under alkalinity
Continue starch and protein molecule that rice flour mash intragranular is acted on esterifying agents such as acetic anhydride, to change the original physics and chemistry of rice flour
Characteristic reduces the gelatinization point of rice flour product, improves its peak viscosity, to use with the rice of the more secondary low viscosity such as early rice
For raw material, development and production are opened suitable for the low gelatinization point of frozen food, the water mill rice flour produts of the high-quality of peak value viscosity
A new method is warded off.The present invention can also make the extension of water mill rice flour manufacturing enterprise reduce current year to the selectivity of rice raw material
Dependence of this season to high viscosity rice raw material has preferable market application prospect.
Summary of the invention
In order to overcome conventional levigation method production rice flour product, pasting viscosity characteristic is influenced limitation not by rice raw material
Foot acts on rice by dipping by lye the object of the present invention is to provide a kind of, then under alkaline condition, in conjunction with esterifying agent
The method that processing changes rice pasting viscosity characteristic.
The purpose of the present invention is realized at least through one of following technical solution.
The present invention provides a kind of methods for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, including such as
Lower step:
(1) clean, wash rice, rice steeping: weigh the raw materials used rice of rice flour, drifting dust, except iron, be transported to and wash a meter soaking container,
Add water not have rice layer, impregnate, then pass to compressed air, so that the grain of rice is rolled and is mutually rubbed in water, rinse and be adsorbed in rice
The impurity on grain surface, and drifted out from overflow port, water in which rice has been washed is released after rinsing, repeats and washes meter Yi Ci, obtains clean rice；
(2) lye that concentration is 1~2mg/ml, the lye dipping by lye: are added into the container for filling clean rice
Rice and flour of the height in a reservoir relative to clean rice in a reservoir are higher by 5~6 centimetres and are preferred, at 20.0 DEG C~30.0 DEG C
Or impregnated 1.0~2.0 hours under conditions of room temperature, it is passed through compressed air in soaking process, the grain of rice is made to roll in lye, increases
The effect of partially protein in aqueous alkali removal dissolution removing rice.If room temperature is more than 30.0 DEG C, with regard to being impregnated at room temperature；
Protein in rice is mainly distributed on the surface of rice starch granule, rice flour particle or granule, protein point
Between the dehydrated glucose unit in Amino Acid Unit and starch molecule at more than one in son, connected in the form of cardohydrata-peptide linkage,
Play the role of bonding and " constraint " wherein starch granules water swelling swelling etc., remove a small amount of protein in this part, general
Make rice flour plays the reduction of paste temperature, peak viscosity raising.The protein of " constraint " a small amount of in rice wherein starch granules is removed,
It is the main purpose of this unit operation.
(3) dealkalize liquid, tune PH plus esterifying agent: removing lye for the rice in step (2), deionized water be then added,
Compressed air is passed through under conditions of 20.0 DEG C~30.0 DEG C or room temperature to be stirred, and makes the pH 10.0~10.4 of soaking water, so
It is empty to be passed through compression for 1.0%~3.0% esterifying agent of stream plus rice quality under conditions of 20.0 DEG C~30.0 DEG C or room temperature afterwards
Gas is stirred 0.5~1.0 hour.
Esterifying agent and rice act on or itself hydrolysis, and the pH that will lead to system is reduced, and the pH of initial soaking water is kept slightly
High 10.0~10.4, with the progress of the esterifying agent effect of esterifying agent addition, rice defibrination and slurry stirring, the pH meeting of system
Gradually decrease down suitable pH value in reaction 9.0~9.8.
(4) defibrination, be stirred to react, neutralize: under conditions of 20.0 DEG C~30.0 DEG C or room temperature, by step (3) processing after
Rice wear into slurries, the concentration of gained slurries is 25%~45% (w/w), the pH value of the slurries be maintained at 9.0~9.8 it
Between, it stirs 0.5~1.0 hour；It then is that 3.0%~5.0% (v/v) hydrochloric acid or sulfuric acid solution are neutralized to slurries with volume fraction
PH be 6.0~7.0；
Section after the reaction can no longer add lye, allow the pH value of system to decline naturally with the progress of esterification, can drop
The dosage of acid solution needed for low subsequent neutralization operation.
Esterifying agent is not singly impregnating rice and is becoming the stage of rice flower milk below, with the hydroxyl in starch and protein molecule
Esterification occurs, and during defibrination (shearing and stirring that are equivalent to reinforcing), can also promote simultaneously esterifying agent with
The effect of starch and protein.This is one of new meaning of the invention.
(5) it filters, be dehydrated washing: the slurries that pH is 6.0~7.0 being filtered, rice flour filter cake is obtained；Rice is washed with deionized
Powder filter cake 2~3 times, until the conductivity of the water after washing is less than 200 μ s/cm；By the rice flour cake dewatering after washing, until moisture contains
Amount is less than 40.0%.
(6) it crushes, is dry, sieving and packaging: by step (5) treated rice flour filter cake after broken, carrying out air-flow
It is dry, make rice flour moisture content less than 14.0%, obtain the rice flour of drying, the rice flour of drying is cooled to room temperature through delivery chute, so
100 mesh are crossed afterwards, are packed.
The rice includes long-grained nonglutinous rice, the lower polished rice of viscosity or glutinous rice.Preferably, the rice is long-grained nonglutinous rice, especially
The poor early rice of edible quality and the lower polished rice of viscosity and glutinous rice.
Preferably, the lye is the mixed alkali liquor of the sodium hydroxide lye of food-grade, potassium hydroxide lye or both.
Preferably, the esterifying agent is acetic anhydride, succinic anhydride or the vinylacetate for being allowed for being denaturalized food starch.
Preferably, before esterifying agent being added in the step (3), it is passed through compressed air stirring, pH is controlled 10.0~10.4.
Preferably, the quantity of esterifying agent is added in the step (3), is the 1.0%~3.0% of rice raw material quality, leads to
Enter compressed air to be stirred 1.0 hours.
Compared to the prior art, the present invention has the following advantages and beneficial effects:
Alkali and esterifying agent combined processing provided by the invention improve the method for rice flour pasting viscosity characteristic from cleaning, wash
Rice, immersion, defibrination, filter, be dewatered to pneumatic conveying drying, packaging etc. processing step, the production institute with traditional water mill rice flour
Equipment is essentially identical, only need to add several storage tanks on original existing water mill rice flour noodle production line, improve operating just
Benefit；
The pasting viscosity characteristic for changing water mill rice flour by combined processing is allowed to gelatinization point reduction, and peak viscosity increases,
The application being suitble in the freezing quick-frozen food preparation such as the rice dumpling, ice cream.
Specific embodiment
Specific implementation of the invention is described further below in conjunction with example, if it is noted that having below not especially
The process or parameter of detailed description are that those skilled in the art can refer to prior art understanding or realize, individual parameters relate to
And range, expression may be implemented in the range or parameter allowed to have certain fluctuation.
Embodiment 1
1, it cleans, wash rice, rice steeping: weighing the long-grained nonglutinous rice raw material of 100 parts by weight, drifting dust and wash rice except being transported to after iron and impregnate
Tank makes in the tank that discharges water water immersion flood rice layer, then passes to compressed air, and the grain of rice is made roll and mutually rub in water,
It rinses and is adsorbed in the impurity such as the thin dirt on grain of rice surface, and drifted out from overflow port, water in which rice has been washed is released after rinsing, washes rice repeatedly
It is secondary, the grain of rice is cleaned, wash water is emptied, obtains clean rice.
2, dipping by lye: with the sodium hydroxide solution of 1mg/mL concentration, rice and flour is submerged, 5~6 centimetres are higher by, in room temperature
It is impregnated 2.0 hours under (24.0~28.0 DEG C), is passed through compressed air frequently, the grain of rice is made to roll in lye.
3, dealkalize liquid plus water tune pH plus esterifying agent: removing lye, to reuse.Add water, be passed through compressed air and be stirred,
At room temperature, so that the pH of soaking water is maintained at 10.0~10.2, then stream adds 1.0% vinyl acetate of clean rice quality
Ester, added complete in 0.5 hour stream, is also passed through compressed air stirring always, is stirred for 0.25 hour, promotes esterifying agent effect big
Rice.
4, defibrination, be stirred to react, neutralize: at room temperature, flow while falling rice plus suitable water, entered with grinding wheel mill defibrination
To slurry tank, the slurries (w/w) of dry substance concentration 40% are obtained, are stirred, slurry pH value is equally maintained between 9.0~9.4, stirs
Reaction 0.5 hour is mixed, being then neutralized to pH with 5.0% (v/v) hydrochloric acid solution is 6.0.
5, it filters, be dehydrated washing: the pH slurries for being 6.0 being filtered dehydration by scraper centrifugal filter, obtain rice
Powder filter cake, water washing rice flour filter cake 2 times, until the conductivity of washing water is 180 μ s/cm, washing water reuse is in washing rice.Rice flour filter cake
Moisture content is 39.6%.
6, pneumatic conveying drying, crushing, sieving and packaging: rice flour filter cake is filled after auger is broken using variable speed feeding
Control inlet amount is set, pneumatic conveying drying is carried out, obtains rice flour, make rice flour moisture 13.2%, the water mill rice flour of drying is obtained, by drying
Water mill rice flour is cooled to room temperature through delivery chute, then crosses 100 mesh, packaging.
Before and after the processing through this method, rising for water mill rice flour pastes temperature, peak viscosity respectively from 61.6 DEG C and 769BU (Bradley
Class's moral unit) become 59.5 DEG C and 896BU.
Embodiment 2
1, it cleans, wash rice, rice steeping: weighing the long-grained nonglutinous rice raw material of 100 parts by weight, drifting dust and wash rice except being transported to after iron and impregnate
Tank makes in the tank that discharges water water immersion flood rice layer, then passes to compressed air, and the grain of rice is made roll and mutually rub in water,
It rinses and is adsorbed in the impurity such as the thin dirt on grain of rice surface, and drifted out from overflow port, water in which rice has been washed is released after rinsing, washes rice repeatedly
It is secondary, the grain of rice is cleaned, wash water is emptied, obtains completely big name.
2, dipping by lye: with the sodium hydroxide solution of concentration 2mg/mL, submerging rice and flour, be higher by 5~6 centimetres, 24.0~
28.0 DEG C of immersion at room temperature 1.0 hours, is passed through compressed air frequently, the grain of rice is made to roll in lye.
3, dealkalize liquid plus water tune pH plus esterifying agent: removing lye, to reuse.Add water, be passed through compressed air and be stirred,
At room temperature, so that the pH of soaking water is maintained between 10.2~10.4, then stream adds the acetic acid of clean rice quality 3.0%
Acid anhydride, added in 1.0 hours stream it is complete, be also passed through always compressed air stirring, promote esterifying agent act on rice.
4, defibrination, be stirred to react, neutralize: at room temperature, flow while falling rice plus suitable water, entered with grinding wheel mill defibrination
To slurry tank, the slurries (w/w) of dry substance concentration 30% are obtained, are stirred, plasm PH value is equally maintained between 9.5~9.8, stirs
Reaction 1 hour is mixed, being then neutralized to pH with 3.0% (v/v) hydrochloric acid solution is 7.0.
5, it filters, be dehydrated washing: the pH slurries for being 7.0 being filtered dehydration by scraper centrifugal filter, obtain rice
Powder filter cake, water washing rice flour filter cake 3 times, until the conductivity of washing water is 152 μ s/cm, washing water reuse is in washing rice.Rice flour filter cake
Moisture content is 40%.
6, pneumatic conveying drying, crushing, sieving and packaging: rice flour filter cake is filled after auger is broken using variable speed feeding
Control inlet amount is set, pneumatic conveying drying is carried out, obtains rice flour, make rice flour moisture 12.9%, the water mill rice flour of drying is obtained, by drying
Water mill rice flour is cooled to room temperature through delivery chute, then crosses 100 mesh, packaging.
Before and after the processing through this method, rising for water mill rice flour pastes temperature, peak viscosity respectively from 61.6 DEG C and 769BU (Bradley
Class's moral unit) become 56.4 DEG C and 1035BU.
Embodiment 3
1, it cleans, wash rice, rice steeping: weighing the glutinous rice raw material of 100 parts by weight, drifting dust and wash rice except being transported to after iron and impregnate
Tank makes in the tank that discharges water water immersion flood rice layer, then passes to compressed air, and the grain of rice is made roll and mutually rub in water,
It rinses and is adsorbed in the impurity such as the thin dirt on grain of rice surface, and drifted out from overflow port, water in which rice has been washed is released after rinsing, washes rice repeatedly
It is secondary, the grain of rice is cleaned, wash water is emptied, obtains clean rice.
2, dipping by lye: submerging rice and flour with the sodium hydroxide solution of concentration 1mg/mL, be higher by 5~6 centimetres, 20.0~
It is impregnated 2.0 hours at 22.0 DEG C, is passed through compressed air frequently, the grain of rice is made to roll in lye.
3, dealkalize liquid plus water tune pH plus esterifying agent: removing lye, to reuse.Add water, be passed through compressed air and be stirred,
At room temperature, so that the pH of soaking water is maintained between 10.1~10.3, then stream adds the acetic acid of clean rice quality 1.0%
Acid anhydride, added in 0.5 hour stream it is complete, be also passed through always compressed air stirring, promote esterifying agent act on rice.
4, defibrination, be stirred to react, neutralize: at 20.0~22.0 DEG C, flowed while falling rice plus suitable water, use grinding wheel
Mill defibrination enter to obtain to slurry tank concentration be 35% (w/w) slurries, stirring, slurry pH value be equally maintained at 9.4~9.6 it
Between, it is stirred to react 0.5 hour, being then neutralized to pH with 5.0% (v/v) hydrochloric acid solution is 6.5.
5, it filters, be dehydrated washing: the PH slurries for being 6.5 being filtered washing by plate and frame filter press, obtain rice flour filter cake,
Washing rice flour filter cake 2 times, until the conductivity of washing water is 195 μ s/cm, washing water reuse is in washing rice, rice flour filter cake moisture content
It is 38.4%.
6, pneumatic conveying drying, crushing, sieving and packaging: rice flour filter cake is filled after auger is broken using variable speed feeding
Control inlet amount is set, pneumatic conveying drying is carried out, obtains rice flour, make rice flour moisture 13.3%, the water mill rice flour of drying is obtained, by drying
Water mill rice flour is cooled to room temperature through delivery chute, then crosses 100 mesh, packaging.
Before and after the processing through this method, rising for water-milling glutinous rice flour pastes temperature, peak viscosity respectively from 64.3 DEG C and 357BU (cloth
La Bande unit) become 61.5 DEG C and 742BU.
Embodiment 4
1, it cleans, wash rice, rice steeping: weighing the glutinous rice raw material of 100 parts by weight, drifting dust and wash rice except being transported to after iron and impregnate
Tank makes in the tank that discharges water water immersion flood rice layer, then passes to compressed air, and the grain of rice is made roll and mutually rub in water,
It rinses and is adsorbed in the impurity such as the thin dirt on grain of rice surface, and drifted out from overflow port, water in which rice has been washed is released after rinsing, washes rice repeatedly
It is secondary, the grain of rice is cleaned, wash water is emptied, obtains clean rice.
2, dipping by lye: using concentration 1mg/mL sodium hydroxide solution, submerges rice and flour, is higher by 5~6 centimetres, 28.0~
It is impregnated 1.0 hours at 30.0 DEG C, is passed through compressed air frequently, the grain of rice is made to roll in lye.
3, dealkalize liquid plus water tune pH plus esterifying agent: removing lye, to reuse.Add water, be passed through compressed air and be stirred,
At room temperature, so that the PH of soaking water is maintained between 10.1~10.3, then stream adds clean rice quality 2.0% (w/w)
Acetic anhydride, added in 0.75 hour stream it is complete, be also passed through always compressed air stirring, promote esterifying agent act on rice.
4, defibrination, be stirred to react, neutralize: at 28.0~30.0 DEG C, flowed while falling rice plus suitable water, use grinding wheel
Mill defibrination enters to obtain the slurries that concentration is 35% (w/w), stirring to slurry tank, and the pH value of slurries is equally maintained at 9.4~9.6
Between, it is stirred to react 0.8 hour, being then neutralized to PH with 5.0% (v/v) hydrochloric acid solution is 6.5.
5, it filters, be dehydrated washing: the PH slurries for being 6.5 being filtered washing by plate and frame filter press, obtain rice flour filter cake,
Washing rice flour filter cake 3 times, until the conductivity of washing water is 166 μ s/cm, washing water reuse is in washing rice.Rice flour filter cake moisture content
It is 38.8%.
6, pneumatic conveying drying, crushing, sieving and packaging: rice flour filter cake is filled after auger is broken using variable speed feeding
Control inlet amount is set, pneumatic conveying drying is carried out, obtains rice flour, make rice flour moisture 12.9%, the water mill rice flour of drying is obtained, by drying
Water mill rice flour is cooled to room temperature through delivery chute, then crosses 100 mesh, packaging.
Before and after the processing through this method, rising for water mill rice flour pastes temperature, peak viscosity respectively from 64.3 DEG C and 357BU (Bradley
Class's moral unit) become 59.2 DEG C and 986BU.
Embodiment 5
1, it cleans, wash rice, rice steeping: weighing the glutinous rice raw material of 100 parts by weight, drifting dust and wash rice except being transported to after iron and impregnate
Tank makes in the tank that discharges water water immersion flood rice layer, then passes to compressed air, and the grain of rice is made roll and mutually rub in water,
It rinses and is adsorbed in the impurity such as the thin dirt on grain of rice surface, and drifted out from overflow port, water in which rice has been washed is released after rinsing, washes rice repeatedly
It is secondary, the grain of rice is cleaned, wash water is emptied.
2, sig water impregnates: with the potassium hydroxide solution of concentration 1mg/mL, submerging rice and flour, 5~6 centimetres is higher by, 28.0
It is impregnated 1.5 hours at~30.0 DEG C, is passed through compressed air frequently, the grain of rice is made to roll in lye.
3, dealkalize liquid plus water tune pH plus esterifying agent: removing lye, to reuse.Add water, be passed through compressed air and be stirred,
At 28.0~30.0 DEG C, so that the pH of soaking water is maintained at 10.1~10.3, then stream adds the succinic acid of rice quality 2.0%
Acid anhydride, added complete in 0.75 hour stream, is also passed through compressed air stirring always, is stirred for 0.25 hour, promotes esterifying agent effect big
Rice.
4, defibrination, be stirred to react, neutralize: at 28.0~30.0 DEG C, flowed while falling rice plus suitable water, use grinding wheel
Mill defibrination enters to slurry tank, and obtaining concentration is 32% (w/w) slurries, is stirred, and slurry pH value is equally maintained between 9.4~9.6,
It is stirred to react 1.0 hours, being then neutralized to PH with 5.0% (v/v) hydrochloric acid solution is 6.5.
5, it filters, be dehydrated washing: the pH slurries for being 6.5 being filtered washing by plate and frame filter press, obtain rice flour filter cake,
Washing rice flour filter cake 3 times, until the conductivity of washing water is 158 μ s/cm, washing water reuse is in washing rice.Rice flour filter cake moisture content
It is 39.5%.
6, pneumatic conveying drying, crushing, sieving and packaging: rice flour filter cake is filled after auger is broken using variable speed feeding
Control inlet amount is set, pneumatic conveying drying is carried out, obtains rice flour, make rice flour moisture 13.0%, the water mill rice flour of drying is obtained, by drying
Water mill rice flour is cooled to room temperature through delivery chute, then crosses 100 mesh, packaging.
Before and after the processing through this method, rising for water mill rice flour pastes temperature, peak viscosity respectively from 64.3 DEG C and 357BU (Bradley
Class's moral unit) become 57.8 DEG C and 984BU.
The method processing provided through the invention changes the pasting viscosity characteristic of water mill rice flour, is allowed to gelatinization point reduction,
Peak viscosity increases, the application being more suitable in the freezing quick-frozen food preparation such as the rice dumpling, ice cream.
Above-mentioned example is the preferable embodiment of the present invention, but embodiments of the present invention are not by the limit of above-described embodiment
System, other any changes made without departing from the spirit and principles of the present invention, modification, substitution, combination or simplified,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of method for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, which is characterized in that including as follows
Step:
(1) clean, wash rice, rice steeping: weigh the raw materials used rice of rice flour, drifting dust, except iron, be transported to and wash a meter soaking container, add water
Rice layer is not crossed, compressed air is then passed to, so that the grain of rice is rolled and is mutually rubbed in water, rinses and be adsorbed in the miscellaneous of grain of rice surface
Matter, and drifted out from overflow port, water in which rice has been washed is released after rinsing, repeats and washes meter Yi Ci, obtains clean rice；
(2) dipping by lye: being added lye into the container for filling clean rice, under conditions of 20.0 DEG C~30.0 DEG C or room temperature
It impregnates, compressed air is passed through in soaking process；
(3) dealkalize liquid, tune pH plus esterifying agent: the clean rice in step (2) is removed into lye, deionized water is then added, obtains
Soaking water is passed through compressed air under conditions of 20.0 DEG C~30.0 DEG C or room temperature and is stirred, make the pH 10.0 of soaking water ~
10.4, then stream plus esterifying agent under conditions of 20.0 DEG C~30.0 DEG C or room temperature, are passed through compressed air and are stirred 0.5~1
Hour；
(4) defibrination, be stirred to react, neutralize: under conditions of 20.0 DEG C~30.0 DEG C or room temperature, by step (3), that treated is dry
Net rice wears into slurries, and the pH value of the slurries is maintained between 9.0 ~ 9.8, stirs 0.5 ~ 1.0 hour；Then hydrochloric acid or sulfuric acid
The pH that solution is neutralized to slurries is 6.0 ~ 7.0；
(5) it filters, be dehydrated washing: the slurries that pH is 6.0 ~ 7.0 being filtered, rice flour filter cake is obtained；Rice flour filter is washed with deionized
Cake 2~3 times, until the conductivity of the water after washing is less than 200 μ s/cm；By the rice flour cake dewatering after washing, until rice flour filter cake
Moisture content less than 40%；
(6) crush, be dry, sieving and packaging: step (5) treated rice flour filter cake after broken rice flour, then carry out gas
Drying is flowed, makes the moisture content of rice flour less than 14%, obtains the water mill rice flour of drying, the water mill rice flour of drying is cooling through delivery chute
To room temperature, 100 mesh, packaging are then crossed.
2. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that the rice includes long-grained nonglutinous rice, glutinous rice, polished rice.
3. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that step (2) lye is the mixed alkali liquor of the sodium hydroxide lye of food-grade, potassium hydroxide lye or both.
4. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that the concentration of step (2) described lye is 1 ~ 2 mg/mL, height of the lye in the container for filling clean rice
It is 5 ~ 6cm higher than the rice and flour height of clean rice in a reservoir.
5. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that the time that clean rice impregnates in the lye in step (2) is 1.0~2.0 hours.
6. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that step (3) described esterifying agent is acetic anhydride, succinic anhydride or the vinylacetate for being allowed for being denaturalized food starch.
7. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that the addition quality of step (3) esterifying agent is the 1.0% ~ 3.0% of clean rice quality.
8. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that the concentration of slurries obtained by step (4) is 25%~45w/w%.
9. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that the volume fraction of step (4) hydrochloric acid or sulfuric acid solution is 3.0% ~ 5.0%.
10. the method according to claim 1 for improving rice flour pasting viscosity characteristic with alkali and esterifying agent combined processing, special
Sign is that reaction temperature is 20.0 DEG C~25.0 DEG C when stirring in step (4), and pH is controlled 9.4 ~ 9.8；Reaction temperature when stirring
It is 25.0 DEG C~30.0 DEG C, pH is controlled 9.0 ~ 9.4.
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