CN1717182A - 生产米粉的方法及其应用 - Google Patents
生产米粉的方法及其应用 Download PDFInfo
- Publication number
- CN1717182A CN1717182A CNA200380104074XA CN200380104074A CN1717182A CN 1717182 A CN1717182 A CN 1717182A CN A200380104074X A CNA200380104074X A CN A200380104074XA CN 200380104074 A CN200380104074 A CN 200380104074A CN 1717182 A CN1717182 A CN 1717182A
- Authority
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- Prior art keywords
- rice
- grain
- ground
- ground rice
- trehalose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 410
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- 238000000034 method Methods 0.000 title claims abstract description 94
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- 240000007594 Oryza sativa Species 0.000 title 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 80
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- 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 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
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- ODIGIKRIUKFKHP-UHFFFAOYSA-N (n-propan-2-yloxycarbonylanilino) acetate Chemical compound CC(C)OC(=O)N(OC(C)=O)C1=CC=CC=C1 ODIGIKRIUKFKHP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
Description
方法 | 方法1 | 方法2 | 方法3 | 方法4 | 方法5 |
浸泡在水中 | 有 | 有 | 有 | 有 | 有 |
压裂 | ND* | 有 | ND | 有 | 有 |
糖质浸透 | ND | ND | 有 | 有 | 有 |
不完全干燥 | 有 | 有 | 有 | 有 | 有 |
粉碎 | 有 | 有 | 有 | 有 | 有 |
米粉的最终水分含量(%) | 8-16 | 8-16 | 8-16 | 少于8 | 8-16 |
评价 | URF*1 | URF2 | URF3 | URF4 | URF5 | |
米粉的数据分析 | APS**(μm) | 52 | 56 | 55 | 51 | 54 |
MC***(%) | 9.6 | 10.1 | 10.3 | 6.7 | 12.4 | |
SRB**** | C | C | H | H | H | |
焙烤食品的性质 | 膨松性(cm) | 9.1 | 9.3 | 9.0 | 10.5 | 11.8 |
口味 | 不好 | 不好 | 不好 | 好 | 好 | |
全面评价 | 不好 | 不好 | 不好 | 好 | 更好 |
评价 | PRF*1 | PRF2 | PRF3 | PRF4 | PRF5 | |
米粉的数据分析 | APS**(μm) | 40 | 38 | 35 | 45 | 48 |
MC***(%) | 10.5 | 9.8 | 9.3 | 6.3 | 12.8 | |
SRB**** | S | S | H | H | H | |
焙烤食品的性质 | 体积(cm) | 9.0 | 9.2 | 10.5 | 11.0 | 12.5 |
口味 | 不好 | 不好 | 好 | 好 | 好 | |
全面评价 | 不好 | 不好 | 好 | 好 | 更好 |
评价 | URF*1 | URF2 | URF3 | URF4 | URF5 | |
米粉的数据分析 | APS**(μm) | 42 | 46 | 55 | 53 | 51 |
MC***(%) | 10.4 | 11.1 | 10.3 | 6.1 | 13.2 | |
SRB**** | C | C | H | H | H | |
焙烤食品的性质 | 膨松性(cm) | 9.0 | 9.2 | 9.0 | 10.5 | 12.0 |
口味 | 不好 | 不好 | 不好 | 好 | 好 | |
全面评价 | 不好 | 不好 | 不好 | 好 | 更好 |
评价 | PRF*1 | PRF2 | PRF3 | PRF4 | PRF5 | |
米粉的数据分析 | APS**(μm) | 39 | 35 | 38 | 45 | 43 |
MC***(%) | 10.5 | 9.8 | 9.3 | 5.9 | 12.8 | |
SRB**** | S | S | H | H | H | |
焙烤食品的性质 | 膨松性(cm) | 10.3 | 10.1 | 10.5 | 11.0 | 11.2 |
口味 | 不好 | 不好 | 好 | 好 | 好 | |
全面评价 | 不好 | 不好 | 好 | 好 | 更好 |
Claims (11)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002341389 | 2002-11-25 | ||
JP341389/2002 | 2002-11-25 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1717182A true CN1717182A (zh) | 2006-01-04 |
CN1319469C CN1319469C (zh) | 2007-06-06 |
Family
ID=32375855
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB200380104074XA Expired - Fee Related CN1319469C (zh) | 2002-11-25 | 2003-11-25 | 生产米粉的方法及其应用 |
Country Status (9)
Country | Link |
---|---|
US (1) | US7534458B2 (zh) |
EP (1) | EP1568284B1 (zh) |
JP (1) | JP4393385B2 (zh) |
KR (1) | KR101050052B1 (zh) |
CN (1) | CN1319469C (zh) |
AU (1) | AU2003302376B2 (zh) |
DE (1) | DE60312551D1 (zh) |
TW (1) | TW200421986A (zh) |
WO (1) | WO2004047561A1 (zh) |
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CN101199346B (zh) * | 2007-11-16 | 2011-03-16 | 江南大学 | 一种淀粉酶解制备淀粉质能量胶的方法 |
CN102387716A (zh) * | 2009-04-10 | 2012-03-21 | 三洋电机株式会社 | 加热烹调食品生面制作方法及生面制作装置 |
CN102387708A (zh) * | 2009-04-10 | 2012-03-21 | 三洋电机株式会社 | 加热烹调食品生面制作方法及生面制作装置 |
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CN103025176A (zh) * | 2010-08-11 | 2013-04-03 | 株式会社佐竹 | 米粉的制造方法以及由该方法得到的米粉 |
CN104722355A (zh) * | 2015-03-23 | 2015-06-24 | 长沙市雪皇粮油有限公司 | 水磨米粉加工***及工艺方法 |
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CN105767169A (zh) * | 2016-03-10 | 2016-07-20 | 东北农业大学 | 一种超高压协同海藻糖渗入抑制大米陈化的方法 |
CN105767170A (zh) * | 2016-03-10 | 2016-07-20 | 东北农业大学 | 一种超高压协同海藻糖渗入抑制糙米陈化的方法 |
CN105767171A (zh) * | 2016-03-10 | 2016-07-20 | 东北农业大学 | 一种添加海藻糖及真空包装抑制大米陈化的方法 |
CN105767899A (zh) * | 2016-03-10 | 2016-07-20 | 东北农业大学 | 一种抑制方便米饭回生的方法 |
CN106819850A (zh) * | 2016-11-23 | 2017-06-13 | 长沙理工大学 | 一种富硒发芽发酵米粉的制备方法 |
CN110447810A (zh) * | 2019-08-07 | 2019-11-15 | 上海交通大学 | 一种高黏度米粉的制备方法 |
CN112137012A (zh) * | 2020-09-10 | 2020-12-29 | 五河县顺鹏农副产品有限公司 | 一种改善面粉拉伸特性的方法 |
Families Citing this family (19)
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- 2003-11-25 AU AU2003302376A patent/AU2003302376B2/en not_active Ceased
- 2003-11-25 KR KR1020057009166A patent/KR101050052B1/ko active IP Right Grant
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- 2003-11-25 JP JP2004555032A patent/JP4393385B2/ja not_active Expired - Fee Related
- 2003-11-25 US US10/535,255 patent/US7534458B2/en not_active Expired - Fee Related
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Also Published As
Publication number | Publication date |
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AU2003302376A1 (en) | 2004-06-18 |
JPWO2004047561A1 (ja) | 2006-04-13 |
EP1568284A1 (en) | 2005-08-31 |
KR20050085083A (ko) | 2005-08-29 |
EP1568284A4 (en) | 2005-12-28 |
US20060198933A1 (en) | 2006-09-07 |
TW200421986A (en) | 2004-11-01 |
KR101050052B1 (ko) | 2011-07-19 |
AU2003302376B2 (en) | 2008-05-08 |
JP4393385B2 (ja) | 2010-01-06 |
WO2004047561A1 (ja) | 2004-06-10 |
DE60312551D1 (de) | 2007-04-26 |
US7534458B2 (en) | 2009-05-19 |
TWI324910B (zh) | 2010-05-21 |
CN1319469C (zh) | 2007-06-06 |
EP1568284B1 (en) | 2007-03-14 |
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