CN105146341A - Processing method of rice with fermented crisp and glutinous corn - Google Patents
Processing method of rice with fermented crisp and glutinous corn Download PDFInfo
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- CN105146341A CN105146341A CN201510678684.5A CN201510678684A CN105146341A CN 105146341 A CN105146341 A CN 105146341A CN 201510678684 A CN201510678684 A CN 201510678684A CN 105146341 A CN105146341 A CN 105146341A
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Abstract
The invention discloses a processing method of rice with fermented crisp and glutinous corn. The method mainly comprises the following steps: raw material selecting, purifying, grading, soaking, fermenting, cooking, ripening, discrete treating, packaging and storing. The glutinous corn is processed into the cooked corn which can be eaten by slightly cooking, so that the cooked rice with the crisp and glutinous corn can be prepared into fermented corn rice, which has a plurality of advantages, is capable of saving a lot of time, and is especially good in palatability in a few minutes. The rice with the fermented crisp and glutinous corn can be processed into a plurality of staple foods and non-staple foods according to different requirements. According to the cooked rice with the fermented crisp and glutinous corn, the corn rice can be turned into good palatability from relatively poor palatability; the nutritive value is greatly improved; the cooked rice with the fermented crisp and glutinous corn can be matched with high-quality rice; particularly, the yellow crisp and glutinous corn contains a lot of antioxidants such as lutein and zeaxanthine; and the health value is high, so that the processing method has a good application prospect.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of processing method of the ripe rice of crisp waxy corn that ferments.
Background technology
Usual Noodles grain is all make food again by fermentation, as bread, and steamed bun, steamed sponge cake, leavened pancake etc.As everyone knows, fermented food can improve nutrient utilization, is conducive to absorbing, and can synthesize some B family vitamins, improves the content of protein, promotes the activity of enzyme element, changes quality, promotes local flavor.Thus, fermented food is in the life of people, and be absolutely necessary food.But rice grain pattern everfermentation is cooked into rice again and but has no report, from ordinary meaning, Noodles can ferment and make the staple food of people, rice also can ferment, the rice of fermentation also has the advantage of above-mentioned fermentation, but face can be fermented complete in 0.5-1 hour, can complete in kitchen completely.Fermentation rice due to the grain of rice large, need the time of several days, this has been difficult in kitchen.This is also the major reason of rice of not fermenting.After rice made by corn, the rice that in rice, particle is maximum, the time of fermentation is longer, this large grain rice is not only that fermentation time is long, the time of cooking is also long especially, and general boiled corn gruel needs four to five hours, is cooked into cooked rice except the time is long, bad especially grasp again, as easy as rolling off a logly boils the half-cooked or burnt end and alters cigarette by corn meal.So the corn cooked rice of large grain be can not see in daily life at all, such one is called as the corn rice of " gold food ", like this away from the life of people.
Summary of the invention
For the problems referred to above, the invention provides a kind of processing method of the ripe rice of crisp waxy corn that ferments.
The technical scheme that the present invention adopts for its technical problem of solution is:
To ferment the processing method of the ripe rice of crisp waxy corn, it is characterized in that comprising following preparation steps:
Step one: raw material are selected, and select crisp waxy corn as raw material;
Step 2: purification and classification, purify to remove impurity to the crisp waxy corn raw material in step one, and carry out classification according to granular size;
Step 3: soaking fermentation, carry out soaking fermentation respectively to the crisp waxy corn in step 2 after purification and classification, obtain corn rice, wherein, the granular size of different stage determines different fermentation times;
Step 4: boiling slaking, heat-treats the corn rice in step 3 after soaking fermentation, and wherein, the granular size of different stage determines the different curing times;
Step 5: discrete processes, carries out cooling washing, to make it discrete to the corn rice in step 4 after boiling slaking;
Step 6: packaging is preserved.
Further, in step 2, carry out classification according to crisp waxy corn granular size, be specifically divided into six ranks, wherein, one-level is more than 1.0mm, and secondary is 0.8-1.0mm, and three grades is 0.6-0.8mm, level Four is 0.4-0.6mm, and Pyatyi is 0.35-0.4mm, and six grades is 0.2-0.35mm.
Further, in step 3, according to the difference of rank, the time of soaking fermentation is different, and first add 0.6%-0.8% cerevisin by raw material weight, cerevisin first activates 20min with in 20% syrup of cerevisin weight 50 times, while adding water to maize raw material, the saccharomycete of activation is added wherein, amount of water presses raw material and water 1:1.8 prepares, and remains that water exceeds 20cm than rice and flour, is placed in 19-20 DEG C of condition bottom fermentation 20-30h.
Further, determine according to the rank of variable grain size the time that fermentation is soaked, wherein, one-level is 30h, and secondary is 27h, and three grades is 24h, and level Four is 22h, and Pyatyi and six grades are 20h.
Further, in step 5, carry out cooling washing to the crisp waxy corn rice after boiling slaking, adopt cold water cooling washing 1-2min, the starch of removing stripping is to reach discrete object.
Further, in step 6, manner of packing is for freezing storage quick-frozen packaging, after ripe rice discrete processes up to standard for boiling, with low-temperature resistant plastic bag be packaged into 0.25,0.5,1.0, the finished product of 1.5kg tetra-kinds of specifications, deliver to quick-frozen in instant freezer immediately after packaging, move to after quick-frozen terminates in-18 DEG C of freezers and freeze storage.
Further, in step 6, manner of packing is storage at normal temperature vacuum packaging, adopt resistant to elevated temperatures plastic packaging bag to pack, by the half-mature rice after discrete processes, vacuum packing machine be packaged into 0.25,0.5,1.0, the semi-finished product of 1.5kg tetra-kinds of specifications, semi-finished product after packaging are delivered to sterilization in pressure cooker, temperature 121 degrees Celsius, time 15min, after cooling, normal temperature is preserved.
Further, in step 4, crisp waxy corn is heat-treated, make it under water and hot effect, absorb a certain amount of moisture, require that steamed corn meal moisture is at 60%-65%, boiling temperature is at 95-100 DEG C, according to the difference of the granular size of corn rice, rank and packing of product banking system, the time of boiling is different, wherein, manner of packing is for freezing storage quick-frozen packaging, then one-level is 320min, and secondary is 260min, and three grades is 190min, level Four is 110min, and Pyatyi and six grades are 35min.
In addition, in step 4, crisp waxy corn is heat-treated, make it under water and hot effect, absorb a certain amount of moisture, require that steamed corn meal moisture is at 60%-65%, boiling temperature is at 95-100 DEG C, according to the difference of the granular size of corn rice, rank and packing of product banking system, the time of boiling is different, wherein, manner of packing is storage at normal temperature vacuum packaging, then one-level is 200min, and secondary is 140minh, and three grades is 90min, level Four is 50min, and Pyatyi and six grades are 15min.
The invention has the beneficial effects as follows: the present invention, as a kind of processing method of the ripe rice of crisp waxy corn that ferments, mainly comprises the step that raw material selection, purification and classification, soaking fermentation, boiling slaking, discrete processes and packaging are preserved.The present invention be exactly by the waxy corn being difficult to carry out in family kitchen fermentation and for a long time process of cooking complete in the factory, waxy corn rice is processed into the just edible ripe rice that can boil a little, ripe for the crisp waxy corn metric system just can be become have the many benefits after fermentation by us within a few minutes like this, in turn save the plenty of time, the particularly preferred corn rice of palatability.Need be processed into multiple staple food and non-staple foodstuff again according to difference.The ripe rice of crisp waxy corn that ferments can make corn meal become good palatability from palatability is poor, and nutritive value increases substantially, and can match in excellence or beauty with the rice of high-quality.Do not need time edible to wash in a pan, wash, boil, cook staple food only need simple stifling after i.e. edible, cook non-staple foodstuff one fry, one fried, one to stew.Especially yellow crisp waxy corn contains the antioxidants such as a large amount of lutein and luteole, and health value is high.Can make China's wide geographic area so that all over the world not the area of edible corn meal accept corn rice, the use value of corn in grain can be improved, promote corn transformation increment development.Corn so just can be allowed to become staple food grain as rice, fine flour.Therefore good application prospect is possessed.
Detailed description of the invention
Be further detailed below by the processing method of detailed description of the invention to the ripe rice of the crisp waxy corn of fermentation of the present invention:
In corn extended familys, there is conventional corn, corn, common waxy corn and pop corn.Crisp waxy corn is the new resources that we found in common waxy corn in 2010, cultivates 3 crisp crossbreeded glutiuous maizes of beautiful jade series through selection cross.The discovery of crisp waxy corn improves the edible quality of corn, is freed by corn rice from coarse food grain, becomes high-quality flour and rice.Crisp waxy corn has following excellent specific property: 1, the waxy starch (amylopectin) of crisp waxy corn and common waxy corn is different, crisp waxy corn contains the amylopectin of 100%, starch is not aging, recycled LDPE 3%-5%, and common waxy corn contains the amylopectin of 97-98.5%, boiling rear 2-3 hour is aging bringing back to life, and can't bear edible, recycled LDPE 41%-62%.Conventional corn due to amylose content high, recycled LDPE more than 80%.2, the thick flavor of crisp waxy corn and unique, has scented rice as THAI Fragrant rice and red scented rice etc. in rice.Crisp waxy corn can be referred to as the scented rice in corn, is not also called as the corn rice of scented rice in current corn, and crisp waxy corn rice is the corn rice scented rice of our Late Cambrian.3, the well-done rear good palatability of crisp waxy corn boiling, the crisp glutinous and giving off a strong fragrance of mouthfeel, has a kind of sensation of just melt in the mouth, does not have slag sense.And the glutinous soft slag sense that has of common waxy corn mouthfeel, crisp waxy corn is suitable with high-quality northeast rice palatability.Crisp waxy corn is also referred to as high-grade maize rice by us.
The purification of crisp waxy corn and classification, crisp waxy corn particle is large, and general grain of rice diameter is all at 0.9-1.3 centimetre, be the rice that in rice, particle is maximum, in processing rice milling process, the part grain of rice produces broken, cause the grain of rice not of uniform size, so corn will be carried out evolution classification, purification.Metal, sandstone, foreign material are selected in purification, and the object of classification is convenient to classification processing, and classification uses, and reasonably combined, specific requirement is divided into six ranks:
| Rank | Rice footpath size (centimetre) |
| One-level | 1.0 more than |
| Secondary | 0.8-1.0 |
| Three grades | 0.6-0.8 |
| Level Four | 0.4-0.6 |
| Pyatyi | 0.35-0.4 |
| Six grades | 0.2-0.35 |
Soaking fermentation, purification divided the crisp waxy corn rice of level according to different stage soaking fermentation respectively, due to the difference of rank, the time of soaking is different, first 0.6%-0.8% cerevisin is added by raw material weight, cerevisin is first with activation in 20% syrup of cerevisin weight 50 times 20 minutes, while adding water to maize raw material, the saccharomycete of activation is added wherein, amount of water presses raw material and water 1:1.8, remain that water exceeds 20 centimetres than rice and flour, be placed in 19-20 degrees celsius bottom fermentation 20-30 hour.The time that fermentation is soaked, table specific as follows is determined according to the rank of the different grain of rice:
| Rank | The soaking fermentation time (hour h) |
| One-level | About 30 |
| Secondary | About 27 |
| Three grades | About 24 |
| Level Four | About 22 |
| Five-six grades | About 20 |
The corn rice hand fermented is pinched grain of rice powdering, without hard core, without tart flavour, by clean water twice after fermentation, is drained for subsequent use.
Corn rice boiling slaking, namely boiling is utilize various thermal source to heat-treat corn rice, and make it under water and hot effect, absorb a certain amount of moisture, soluble nutritious components internally shifts, and making cornstarch produce gelation (gelatinization), starch can α-change completely.Digestion time and amount of water have a significant impact end product quality, and require that steamed corn meal moisture is at 60%-65%, boiling temperature is at 95-100 degree, according to the particle diameter of corn rice and the difference of rank, with the difference of packing of product banking system, the time of boiling is different, table specific as follows:
Freezing storage quick-frozen technology of the package is the boiling of crisp waxy corn rice is become 89.5% ripe, normal-temperature vacuum technology of the package be crisp waxy corn rice is cooked into 60% ripe.
Discrete processes, crisp waxy corn rice is grain of rice surface gelatinization after boiling, and usually one-tenth block adhered to one another between the grain of rice, causes finished product restoration poor.So cool with cold water after boiling and wash 1-2 minute, the starch of removing stripping can reach discrete object.
Two kinds of package processing techniques of the ripe rice of crisp waxy corn: 1, freeze storage quick freezing process technology of the package, freezing storage quick-frozen packaging is exactly by after ripe rice discrete processes up to standard for boiling, with low-temperature resistant plastic bag be packaged into 0.25,0.5,1.0, the finished product of 1.5kg tetra-kinds of specifications, deliver to quick-frozen in instant freezer immediately after packaging, move to after quick-frozen terminates-18 degree freezers in freeze storage for sale.Can micropore be produced in the corn grain of rice after the ripe rice quick-frozen of crisp waxy corn, be used for cooking non-staple foodstuff juice taste and can enter in the grain of rice.2, storage at normal temperature vacuum packaging process, storage at normal temperature vacuum packaging will adopt resistant to elevated temperatures plastic packaging bag to pack, by the half-mature rice after discrete processes, vacuum packing machine is packaged into 0.25,0.5,1.0, the semi-finished product of 1.5kg tetra-kinds of specifications, semi-finished product after packaging are delivered to sterilization in pressure cooker, temperature 121 degrees Celsius, 15 minutes time.After cooling, normal temperature is preserved for sale.
To ferment the edible of crisp waxy corn: crisp waxy corn is through ripe its ripe degree about 89.5% of rice of fermentation, and the eating method after quick-frozen or vacuum packaging is as follows:
Grain of deciding is used: the staple food that the people of China more than 2/3rds eat is rice, and corn rice is only edible in north collocation, through the ripe rice of crisp waxy corn of the ripe rice of fermentation processing, due to good palatability, be of high nutritive value, there is good health care, can eat as staple food grain.Vacuum-packed and quick-frozen cold storage, can make through heating after thawing: 1, make separately corn cooked rice; 2, corn gruel is made separately; Mixed the taking such as 3 and rice makes two meters of cooked rice or gruel; 4, put into face by different proportion and make Corn bread or steamed bun; 5, corn mixed congee is processed into; 6, Tamale.
Cook non-staple foodstuff eat: current global staple food grain kind, grain use of only deciding, and ferment the ripe rice of crisp waxy corn except decide grain with except, also can cook non-staple foodstuff eat, can make at present: 1 and meat, egg, dish collocation make fried rice of Yangzhou style; 2 and seafood collocation, make squid corn, peeled shrimp corn, dried scallop corn etc.; 3 and pinenut collocation, make Sautéed Sweet Corn with Pine Nuts; 4, add certain starch, corn can be decocted into and iron, corn pizza; 5 and Pig spareribs collocation, make corn beef rib soup; 6, add water and break into pasty state, make cornmeal mush beverage; 7, corn qibuliang is made; 8, corn bean jelly is made; 9, corn sushi is made.
Above better enforcement of the present invention is illustrated; certainly; the present invention can also adopt form different from the embodiment described above; and close field; these do not form any restriction to present embodiment; the equivalent conversion that those of ordinary skill in the art do under the prerequisite without prejudice to spirit of the present invention or change accordingly, all should belong in protection scope of the present invention.
Claims (9)
1. a processing method for the ripe rice of the crisp waxy corn of fermentation, is characterized in that comprising following preparation steps:
Step one: raw material are selected, and select crisp waxy corn as raw material;
Step 2: purification and classification, purify to remove impurity to the crisp waxy corn raw material in step one, and carry out classification according to granular size;
Step 3: soaking fermentation, carry out soaking fermentation respectively to the crisp waxy corn in step 2 after purification and classification, obtain corn rice, wherein, the granular size of different stage determines different fermentation times;
Step 4: boiling slaking, heat-treats the corn rice in step 3 after soaking fermentation, and wherein, the granular size of different stage determines the different curing times;
Step 5: discrete processes, carries out cooling washing, to make it discrete to the corn rice in step 4 after boiling slaking;
Step 6: packaging is preserved.
2. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 1, it is characterized in that: in step 2, carry out classification according to crisp waxy corn granular size, be specifically divided into six ranks, wherein, one-level is more than 1.0mm, secondary is 0.8-1.0mm, and three grades is 0.6-0.8mm, and level Four is 0.4-0.6mm, Pyatyi is 0.35-0.4mm, and six grades is 0.2-0.35mm.
3. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 1 and 2, it is characterized in that: in step 3, according to the difference of rank, the time of soaking fermentation is different, first 0.6%-0.8% cerevisin is added by raw material weight, cerevisin first activates 20min with in 20% syrup of cerevisin weight 50 times, while adding water to maize raw material, the saccharomycete of activation is added wherein, amount of water presses raw material and water 1:1.8 prepares, remain that water exceeds 20cm than rice and flour, be placed in 19-20 DEG C of condition bottom fermentation 20-30h.
4. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 3, is characterized in that: determine according to the rank of variable grain size the time that fermentation is soaked, wherein, one-level is 30h, and secondary is 27h, and three grades is 24h, level Four is 22h, and Pyatyi and six grades are 20h.
5. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 1, it is characterized in that: in step 5, carry out cooling washing to the crisp waxy corn rice after boiling slaking, adopt cold water cooling washing 1-2min, the starch of removing stripping is to reach discrete object.
6. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 1, it is characterized in that: in step 6, manner of packing is for freezing storage quick-frozen packaging, after ripe rice discrete processes up to standard for boiling, with low-temperature resistant plastic bag be packaged into 0.25,0.5,1.0, the finished product of 1.5kg tetra-kinds of specifications, deliver to quick-frozen in instant freezer immediately after packaging, move to after quick-frozen terminates in-18 DEG C of freezers and freeze storage.
7. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 1, it is characterized in that: in step 6, manner of packing is storage at normal temperature vacuum packaging, adopt resistant to elevated temperatures plastic packaging bag to pack, by the half-mature rice after discrete processes, vacuum packing machine be packaged into 0.25,0.5,1.0, the semi-finished product of 1.5kg tetra-kinds of specifications, semi-finished product after packaging are delivered to sterilization in pressure cooker, temperature 121 degrees Celsius, time 15min, after cooling, normal temperature is preserved.
8. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 6, it is characterized in that: in step 4, crisp waxy corn is heat-treated, make it under water and hot effect, absorb a certain amount of moisture, require that steamed corn meal moisture is at 60%-65%, boiling temperature is at 95-100 DEG C, according to the granular size of corn rice, the difference of rank and packing of product banking system, the time of boiling is different, wherein, manner of packing is for freezing storage quick-frozen packaging, then one-level is 320min, secondary is 260min, three grades is 190min, level Four is 110min, Pyatyi and six grades are 35min.
9. the processing method of a kind of ripe rice of crisp waxy corn that ferments according to claim 7, it is characterized in that: in step 4, crisp waxy corn is heat-treated, make it under water and hot effect, absorb a certain amount of moisture, require that steamed corn meal moisture is at 60%-65%, boiling temperature is at 95-100 DEG C, according to the granular size of corn rice, the difference of rank and packing of product banking system, the time of boiling is different, wherein, manner of packing is storage at normal temperature vacuum packaging, then one-level is 200min, secondary is 140minh, three grades is 90min, level Four is 50min, Pyatyi and six grades are 15min.
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