CN101984851A - Processing technique of microbial high-protein rice flour - Google Patents
Processing technique of microbial high-protein rice flour Download PDFInfo
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- CN101984851A CN101984851A CN2010105539354A CN201010553935A CN101984851A CN 101984851 A CN101984851 A CN 101984851A CN 2010105539354 A CN2010105539354 A CN 2010105539354A CN 201010553935 A CN201010553935 A CN 201010553935A CN 101984851 A CN101984851 A CN 101984851A
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- rice
- fermentation
- temperature
- rice flour
- processing technique
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title abstract description 16
- 235000013312 flour Nutrition 0.000 title abstract description 7
- 230000000813 microbial effect Effects 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 235000020265 peanut milk Nutrition 0.000 claims description 23
- 238000005516 engineering process Methods 0.000 claims description 10
- 244000005700 microbiome Species 0.000 claims description 6
- 238000004064 recycling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 6
- 239000008103 glucose Substances 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 241000235342 Saccharomycetes Species 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 235000020195 rice milk Nutrition 0.000 abstract 2
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 241001052560 Thallis Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010002660 Anoxia Diseases 0.000 description 1
- 241000976983 Anoxia Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000007953 anoxia Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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- Fodder In General (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a processing technique of microbial high-protein rice flour. In the processing technique, a fermentation procedure is added to the processing procedures of the traditional rice flour process. The processing technique comprises the following steps: adding 5-8g of dried yeast powder viable bacteria to each 50kg of rice milk while fermenting in a pool for the first time without adding any additive; carrying out mass reproduction by saccharomycetes (part of successfully fermented rice milk can be remained and recycled as a strain for next fermentation without adding dried yeast powder); and steaming so that thalli are died and decomposed to finally obtain nutrients such as microbial protein, glucose, amino acid and the like. In the fermentation procedure, the fermentation time is 48-56h at the temperature of 25-30 DEG C; the fermentation time is 86-110h at the temperature of 10-20 DEG C; and the fermentation time is 40-45h at the temperature of 32-36h. By adopting the processing technique, nutrient ingredients of the rice flour are increased, thus the rice flour which is sweet and delicious and is rich in nutrition such as the microbial protein, the glucose, the amino acid and the like is obtained; and the obtained rice flour is especially suitable for crowds with hyperlipidemia and hypertension.
Description
Technical field
The present invention relates to a kind of ourishing rice flour, relate in particular to a kind of processing technology uniqueness, nutritious albumen ground rice.
Background technology
Its process of existing ground rice just changes the edible shape of rice, promptly grinds i.e. filtration, rubbing, cooks and press silk, and no color and luster changes, the composition that do not have additional nutrients, just change of shape.
Summary of the invention
The objective of the invention is to: increase the nutrition of ground rice, obtain fresh and sweet good to eat, contain the ground rice that nutrition such as microprotein, glucose, amino acid, particularly suitable high fat of blood, hypertension two-supremes crowd eat.
The present invention is in the manufacturing procedure of traditional ground rice technology, increase fermentation procedure, Rice ﹠ peanut milk is poured into the operation of carrying out rubbing again after the fermentation fully in the pond, add 5-8 gram dried yeast powder first during pit entry fermentation in the slurry of per hundred jin of rice, thereafter, only stay the fermentation parent, breed in a large number by saccharomycete, cook then and make the dead disintegration of thalline, thereby obtain nutrients such as microprotein, glucose and amino acid.
Fermentation procedure temperature of the present invention is 48-56 hour at 25-30 degree centigrade of fermentation time.Temperature is 86-110 hour at 10-20 degree centigrade of fermentation time.Temperature is at 32-36 degree centigrade, and fermentation time is 40-45 hour.
When fermentation procedure of the present invention ferments once more, in the Rice ﹠ peanut milk of per hundred jin of rice, add the successful Rice ﹠ peanut milk 3-4 jin of fermentation last time, ferment at same temperature with in the same time, and recycling.
The present invention has increased the nutrition of ground rice by manufacture craft, obtains fresh and sweet good to eat, the ground rice that contains nutrition such as microprotein, glucose, amino acid.Particularly suitable high fat of blood, hypertension two-supremes crowd eat.
The specific embodiment
Technology of the present invention is selected polished rice-cleaning-immersion-defibrination-go into pond bacteriumization-filtration-rubbing-cook-group of rammer-press for extracting juice silk-corrugation-oven dry (drying)-metering packing-storage.Its characteristics are: Rice ﹠ peanut milk is gone into the pond and is added 5-8 gram saccharomycete powder, ferments under anoxia condition, breeds in a large number by saccharomycete, cooks then and makes the dead disintegration of thalline, thereby obtain nutrients such as microprotein, glucose and amino acid.Second batch of Rice ﹠ peanut milk fermentation only needs to add the 3-4 jin Rice ﹠ peanut milk of sending out ferment and gets final product.
The present invention is described in detail below in conjunction with embodiment.
Embodiment 1:
1, the defibrination of selecting materials: select high quality white rice, clean 2-3 time, soaked 12-16 hour, wear into Rice ﹠ peanut milk.
2, fermentation: Rice ﹠ peanut milk is dropped into fermentation vat, added 5 gram viable bacteria dried yeast powder bacteriumization 86-110 hour at temperature 15-20 degree centigrade when per hundred jin of Rice ﹠ peanut milks are initial, temperature 32-37 degree centigrade bacteriumization 40-45 hour, or temperature 25-30 degree centigrade bacteriumization 48-56 hour, stay later on Rice ﹠ peanut milk that capacity fermented as the parent that ferments next time at every turn, recycling according to this.After the fermentation, Rice ﹠ peanut milk contains hundreds of millions yeast thalline, and the upper strata, pond presents the little yellow film that floats and formed by mycelia, and the Rice ﹠ peanut milk ratio is more pure white shinny when going into the pond, promptly ferments successfully.
3, steam powder: the Rice ﹠ peanut milk that will ferment filters, rubbing, cook.Compare with the steaming powder of traditional ground rice, the powder particle diameter of fermentation rice-flour noodles after steaming powder should be bigger, and surperficial glossy transparent feel is broken into two with one's hands with hand, and about maturity is answered basically identical.
4, ram group: the purpose of the group of rammer is to make and solidifies group and become closely and flexible repeatedly, and discharges the micro-air of powder ball inside, evenly feeds powder when being convenient to press silk, and flexible, has chewed chewiness, and product perception by force.
5, press silk: the ground rice through the group of rammer squeezes into silk, and purpose is to obtain the thinner rice silk of diameter, and makes its institutional framework more closely knit, and unlikely fracture of wire increases mouthfeel.
6, ripple becomes silk: bean vermicelli flows out from the press for extracting juice head that presses the silk machine, falls on the foraminous conveyer.Suitably adjust the spacing of pressing head and foraminous conveyer, control the ratio of wire vent speed and foraminous conveyer speed simultaneously, ground rice promptly bends to corrugated.Cooled off by the pressure of cold wind, surperficial hardening, shape is fixed.
7, oven dry (drying), metering packing, storage.
Second batch of Rice ﹠ peanut milk fermentation only needs to add the 3-4 jin Rice ﹠ peanut milk of sending out ferment and gets final product.
Embodiment 2:
Per hundred jin of Rice ﹠ peanut milks adding 8 gram viable bacteria dried yeast powders are 15-20 degree centigrade of following bacteriumization 86-110 hour in temperature in fermentation procedure, and other operation is identical with embodiment 1.
Embodiment 3:
To add the female powder of 7 gram viable bacterias be 25-30 degree centigrade of following bacteriumization 48-56 hour in temperature for per hundred jin of Rice ﹠ peanut milks in fermentation procedure, and other operation is with to execute case 1 identical.
Embodiment 4:
In fermentation procedure, per hundred jin of Rice ﹠ peanut milks added 6 gram viable bacteria dried yeast powders at temperature 32-37 degree centigrade of following bacteriumization 40-45 hour, and other operation is identical with case study on implementation 1.
Embodiment 5:
Stay the Rice ﹠ peanut milk of 3-4 jin fermentation, join per 100 jin of new mill Rice ﹠ peanut milks and smash evenly in oozing, at temperature 25-30 degree centigrade, by 48-56 hour, the same fermentation of succeeing, recycling, all very effective.Other operation is identical with case study on implementation 1.
Claims (5)
1. high microorganism albumen ground rice processing technology, comprise the rice of selecting materials, cleaning, immersion, defibrination, go into pond sealing fermentation, filtration, rubbing, cook, the group of rammer, press silk, corrugation, oven dry, metering packing operation, it is characterized in that: pour in the pond Rice ﹠ peanut milk into carry out rubbing again after the fermentation fully operation, add 5-8 gram dryness dusty yeast in the slurry of per hundred jin of rice during pit entry fermentation first.
2. high microorganism albumen ground rice processing technology according to claim 1, it is characterized in that: temperature is 48-56 hour at 25-30 degree centigrade of fermentation time.
3. high microorganism albumen ground rice processing technology according to claim 1, it is characterized in that: temperature is 86-110 hour at 10-20 degree centigrade of fermentation time.
4. high microorganism albumen ground rice processing technology according to claim 1 is characterized in that: temperature is at 32-36 degree centigrade, and fermentation time is 40-45 hour.
5. according to claim 1 or 2 or 3 described high microorganism albumen ground rice processing technologys, it is characterized in that: when fermenting once more, in the Rice ﹠ peanut milk of per hundred jin of rice, add the successful Rice ﹠ peanut milk 3-4 jin of fermentation last time, ferment at same temperature with in the same time, and recycling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105539354A CN101984851A (en) | 2010-11-23 | 2010-11-23 | Processing technique of microbial high-protein rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105539354A CN101984851A (en) | 2010-11-23 | 2010-11-23 | Processing technique of microbial high-protein rice flour |
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| Publication Number | Publication Date |
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| CN101984851A true CN101984851A (en) | 2011-03-16 |
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| CN2010105539354A Pending CN101984851A (en) | 2010-11-23 | 2010-11-23 | Processing technique of microbial high-protein rice flour |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124419A (en) * | 2015-07-08 | 2015-12-09 | 常州市诚天电子有限公司 | Potato hot-and-dry noodle helpful for digesting and reducing weight, and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062645A (en) * | 1991-11-07 | 1992-07-15 | 阮玉德 | The production method of instant-rice |
| CN101396088A (en) * | 2007-09-29 | 2009-04-01 | 陈菽媛 | Processing method of corn instant noodles |
-
2010
- 2010-11-23 CN CN2010105539354A patent/CN101984851A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062645A (en) * | 1991-11-07 | 1992-07-15 | 阮玉德 | The production method of instant-rice |
| CN101396088A (en) * | 2007-09-29 | 2009-04-01 | 陈菽媛 | Processing method of corn instant noodles |
Non-Patent Citations (2)
| Title |
|---|
| 《科技成果》 20040101 武汉工业学院 快餐米粉制取工艺技术 , * |
| 《食品科技》 19911231 吴鹰 即食米粉丝生产工艺 , 第6期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124419A (en) * | 2015-07-08 | 2015-12-09 | 常州市诚天电子有限公司 | Potato hot-and-dry noodle helpful for digesting and reducing weight, and production method thereof |
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Application publication date: 20110316 |