CN109619378B - Method for preventing rice flour from adhering - Google Patents
Method for preventing rice flour from adhering Download PDFInfo
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- CN109619378B CN109619378B CN201910127964.5A CN201910127964A CN109619378B CN 109619378 B CN109619378 B CN 109619378B CN 201910127964 A CN201910127964 A CN 201910127964A CN 109619378 B CN109619378 B CN 109619378B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
The invention discloses a method for preventing rice flour from being adhered, which has the beneficial effects that: according to the method, a particle swelling inhibitor such as sodium citrate or sodium sulfate is added into the water boiling liquid, so that starch particles in the rice flour can be effectively prevented from swelling and being damaged, and the drawing rate of the rice flour is effectively reduced, so that the problem of adhesion of the rice flour after being extruded and boiled in water is efficiently solved, the integrity and the product quality of the rice flour in the production process are ensured, and the production efficiency is improved; the additives used in the method are all safe and green food-grade additives, the operation is simple and convenient, the dependence on mechanical energy and the workload of workers in the rice flour production are effectively reduced, and the method has great application value.
Description
Technical Field
The invention belongs to the technical field of rice flour production and processing, and particularly relates to a method for preventing rice flour from being adhered.
Background
In southern areas of China, rice flour refers to a product prepared from non-glutinous rice through processes of grinding, cooking, forming, cooling and the like, and is generally in a strip shape. In northern areas, the noodle is called rice noodle because it is shaped like a noodle. As an important rice processing food, the rice flour becomes an important component of catering industry in southern areas of China and Hongkong and Australia Taiwan areas due to the characteristics of convenience, rapidness, reasonable nutrition, rich taste and the like, and the rice flour with different flavors can be tasted in many areas of the world.
The rice flour is slightly different in production and processing according to the style of each place, but the traditional production process flow is basically consistent. Mainly comprises the following steps: rice proportioning → rice washing → soaking → dewatering → crushing → grinding into pulp → pressing tablet → silk extrusion → re-boiling. Wherein grind the operation of extruding the filamentation after the thick liquid with rice, get into crowded silk flow (single crowded silk flow or two crowded silk flows), because can take place the adhesion between the ground rice in the crowded silk back in production process, lead to taking place the drawing phenomenon between the ground rice to difficult re-separation becomes complete ground rice, causes drawing rate and disconnected strip rate to increase, influences the product quality of ground rice, has reduced production efficiency, causes unfavorable influence to production.
Disclosure of Invention
The invention aims to provide a method for preventing rice noodles from being adhered, and the method is used for solving the problems that the rice noodles are adhered after being extruded, so that the phenomenon of drawing is caused, the rice noodles are not easy to be separated into complete rice noodles, the drawing rate and the broken rate are increased, the product quality of the rice noodles is influenced, the production efficiency is reduced, and the production is adversely influenced.
The invention mainly aims to prevent the rice flour from being adhered in the production process of the rice flour, and the method is characterized in that after the rice flour is extruded in the production process of the rice flour, a particle swelling inhibitor, namely sodium citrate or sodium sulfate with the concentration of 0.5-1M is added into a water boiling liquid for water boiling of the rice flour, the particle inhibitor is added into the water boiling liquid, so that the damage of starch particles in the rice flour and the adhesion among the rice flour can be effectively inhibited, the rice flour doubling rate can be effectively reduced, and the production efficiency and the product quality of the rice flour are improved.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preventing rice flour from being adhered comprises the following steps:
the method comprises the following steps: preparing a sodium citrate solution with a certain concentration: accurately weighing a certain mass of sodium citrate, adding distilled water to 200ml, stirring and fully dissolving to prepare two parts of same solution for later use;
step two: preparing a sodium sulfate solution with a certain concentration: accurately weighing a certain mass of sodium sulfate, adding distilled water to 200ml, stirring and fully dissolving to prepare two parts of same solution for later use;
step three: accurately weighing 50g of rice, soaking the rice in 200ml of distilled water for cleaning, then dehydrating and drying the rice, crushing the rice in a crusher, pulping the crushed rice by a pulping device, processing the obtained rice pulp into pieces by a sheet extruding machine, and then processing the pieces by a silk extruding machine to obtain preliminary rice vermicelli for later use;
step four: selecting 25g of the obtained rice vermicelli, drying and grinding the rice vermicelli into powder, weighing 20g of the ground sample, adding the weighed sample into sodium citrate or sodium sulfate solution with certain concentration, mixing and stirring, heating the mixed solution in a boiling water bath for 20-30min, then immediately sampling, and observing by using a polarized light microscope;
step five: adding ethanol into the heated mixed solution for precipitation for 40min, then using 7000g of water for centrifugal washing for 10min, drying the obtained centrifugal precipitate in a drying oven at 40 ℃, and removing water to obtain corresponding powder;
step six: adding the rest rice vermicelli into sodium citrate or sodium sulfate solution with certain concentration, mixing and stirring, heating the mixed solution in boiling water bath for 20-30min, taking out the rice vermicelli in the water decoction, and calculating the drawing rate of the rice noodles.
As a preferable technical scheme of the invention, the concentrations of the sodium citrate solution and the sodium sulfate solution in the first step and the second step are both 0.5M-1M.
As a preferred technical scheme of the invention, the powder in the step five is subjected to property determination, 3g of the powder is accurately weighed in a small aluminum tank, 25ml of distilled water is added, and a Rapid Viscosity Analyzer (RVA) is used for determination and analysis to study the viscosity characteristics of the powder; and adding a sample obtained from the end of the rapid viscosity analyzer to a measuring platform of a rheometer, setting the temperature to be 25 ℃ for measurement, and measuring the rheological property of the sample.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the method, a particle swelling inhibitor such as sodium citrate or sodium sulfate is added into the water boiling liquid, so that starch particles in the rice flour can be effectively prevented from swelling and being damaged, and the drawing rate of the rice flour is effectively reduced, so that the problem of adhesion of the rice flour after being extruded and boiled in water is efficiently solved, the integrity and the product quality of the rice flour in the production process are ensured, and the production efficiency is improved;
(2) the additives used in the method are all safe and green food-grade additives, the operation is simple and convenient, the dependence on mechanical energy and the workload of workers in the rice flour production are effectively reduced, and the method has great application value.
Drawings
FIG. 1 is a schematic diagram of the structure of an optical observation image in sodium citrate decoction with different concentrations according to the invention;
FIG. 2 is a schematic diagram of the structure of an optical observation image in sodium sulfate water cooking liquor with different concentrations according to the invention;
FIG. 3 is a table of the effect of different particle inhibitors of the present invention on the draw rate of rice flour;
FIG. 4 is a structural schematic of the infrared results of various particulate inhibitors of the present invention after treatment;
FIG. 5 is a schematic RVA structure of a rice flour starch treated with different granulation inhibitors of the present invention;
fig. 6 is a structural schematic diagram of the rheological properties of rice flour starch after treatment of a poaching liquid with added particle inhibitors according to the present invention.
Detailed Description
A method for preventing rice flour from being adhered comprises the following steps:
the method comprises the following steps: preparing 0.5M-1M sodium citrate solution: accurately weighing 0.5M-1M sodium citrate, adding distilled water to 200ml, stirring and fully dissolving to prepare two identical solutions for later use;
step two: preparing 0.5M-1M sodium sulfate solution: accurately weighing 0.5M-1M sodium sulfate, adding distilled water to 200ml, stirring to dissolve completely, and preparing two identical solutions for later use;
step three: accurately weighing 50g of rice, soaking the rice in 200ml of distilled water for cleaning, then dehydrating and drying the rice, crushing the rice in a crusher, pulping the crushed rice by a pulping device, processing the obtained rice pulp into pieces by a sheet extruding machine, and then processing the pieces by a silk extruding machine to obtain preliminary rice vermicelli for later use;
step four: selecting 25g of the obtained rice vermicelli, drying and grinding the rice vermicelli into powder, weighing 20g of the ground sample, adding the weighed sample into sodium citrate or sodium sulfate solution with certain concentration, mixing and stirring, heating the mixed solution in a boiling water bath for 20-30min, then immediately sampling, and observing by using a polarized light microscope;
step five: adding ethanol into the heated mixed solution for precipitation for 40min, then using 7000g of water for centrifugal washing for 10min, drying the obtained centrifugal precipitate in a drying oven at 40 ℃, and removing water to obtain corresponding powder; measuring the properties of the powder, accurately weighing 3g of the powder in a small aluminum pot, adding 25ml of distilled water, measuring and analyzing by using a Rapid Viscometry (RVA) to research the viscosity characteristic of the powder; adding a sample obtained after the rapid viscosity analyzer is finished into a measuring platform of a rheometer, setting the temperature to be 25 ℃, and measuring the rheological property of the sample;
step six: adding the rest rice vermicelli into 0.5-1M sodium citrate or 0.5-1M sodium sulfate solution, mixing, stirring, heating the mixed solution in boiling water bath for 20-30min, taking out the rice vermicelli in the water decoction, and calculating the drawing rate of the rice noodles.
In the attached figure 1 of the specification, A-E are microscopic images of rice flour starch in sodium citrate water boiling liquid with the concentrations of 0.5M,0.6M,0.7M,0.8M,0.9M and 1M respectively, and the images clearly show that sodium citrate can play a role in effectively inhibiting the swelling of starch granules in rice flour at low concentration, so that the complete appearance of the starch granules in rice flour is maintained, and the inhibition effect is not obvious along with the increase of the concentration of sodium citrate.
In the attached figure 2 of the specification, A and B respectively represent microscopic images of rice flour starch in 0.5M and 0.8M sodium sulfate water cooking liquor, and it can be clearly seen from the images that sodium sulfate can play a role in inhibiting swelling of rice flour starch granules when the concentration of sodium sulfate is 0.8M.
In the attached figure 3 of the specification, the drawing rate of an untreated rice flour sample in the table is 15%, the drawing rate of a cooking liquor added with sodium sulfate is 1.5%, the drawing rate of a cooking liquor added with sodium citrate is 0.5%, and the table sufficiently shows that after the rice flour is soaked in the cooking liquor added with a particle swelling inhibitor such as sodium citrate or sodium sulfate, the drawing rate is far lower than that of the untreated rice flour sample, and the effect of adding sodium citrate is more obvious than that of the cooking liquor added with sodium sulfate.
In the attached figure 4 of the specification, the concentrations of A, B and C are 0.5M, 0.8M and 1M of rice flour starch treated by sodium citrate water boiling liquid, and the concentrations of D and E are 0.5M and 0.8M of rice flour starch sample treated by sodium sulfate water boiling liquid, so that the infrared of the starch granules treated by sodium citrate or sodium sulfate is kept consistent, and the basic appearance of the rice flour starch granules is not changed.
Description of the drawings in the attached figure 5, which compares the RVA of the treated and untreated samples with the aqueous cooking solution with sodium citrate, the treated rice flour starch sample has much higher viscosity than the untreated sample, which shows that the rice flour starch has swelling behavior after treatment but no breakage of the rice flour starch granules, so the viscosity of the RVA of the treated starch granule sample can reach 854, which is much higher than the 173 viscosity of the untreated sample.
In the attached figure 6 of the specification, A and B are the rheological properties of starch samples after different particle swelling inhibitors sodium citrate and sodium sulfate treatment, respectively, and it can be seen that the sodium citrate has better rheological effect than the sodium sulfate.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A method for preventing rice flour from adhering is characterized in that: the method comprises the following steps:
the method comprises the following steps: preparing a sodium citrate solution with a certain concentration: accurately weighing a certain mass of sodium citrate, adding distilled water to 200ml, stirring and fully dissolving to prepare two parts of same solution for later use;
step two: preparing a sodium sulfate solution with a certain concentration: accurately weighing a certain mass of sodium sulfate, adding distilled water to 200ml, stirring and fully dissolving to prepare two parts of same solution for later use;
step three: accurately weighing 50g of rice, soaking the rice in 200ml of distilled water for cleaning, then dehydrating and drying the rice, crushing the rice in a crusher, pulping the crushed rice by a pulping device, processing the obtained rice pulp into pieces by a sheet extruding machine, and then processing the pieces by a silk extruding machine to obtain preliminary rice vermicelli for later use;
step four: selecting 25g of the obtained rice vermicelli, drying and grinding the rice vermicelli into powder, weighing 20g of the ground sample, adding the weighed sample into sodium citrate or sodium sulfate solution with certain concentration, mixing and stirring, heating the mixed solution in a boiling water bath for 20-30min, then immediately sampling, and observing by using a polarized light microscope;
step five: adding ethanol into the heated mixed solution for precipitation for 40min, then using 7000g of water for centrifugal washing for 10min, drying the obtained centrifugal precipitate in a drying oven at 40 ℃, and removing water to obtain corresponding powder;
step six: adding the rest rice vermicelli into sodium citrate or sodium sulfate solution with certain concentration, mixing and stirring, heating the mixed solution in boiling water bath for 20-30min, taking out the rice vermicelli in the water decoction, and calculating the drawing rate of the rice noodles.
2. The method for preventing the adhesion of rice noodles as claimed in claim 1, wherein: the concentrations of the sodium citrate solution and the sodium sulfate solution in the first step and the second step are both 0.5M-1M.
3. The method for preventing the adhesion of rice noodles as claimed in claim 1, wherein: measuring the properties of the powder in the fifth step, accurately weighing 3g of the powder in a small aluminum tank, adding 25ml of distilled water, measuring and analyzing by using a Rapid Viscometry (RVA) and researching the viscosity characteristics of the powder; and adding a sample obtained from the end of the rapid viscosity analyzer to a measuring platform of a rheometer, setting the temperature to be 25 ℃ for measurement, and measuring the rheological property of the sample.
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| CN201910127964.5A CN109619378B (en) | 2019-02-21 | 2019-02-21 | Method for preventing rice flour from adhering |
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Citations (6)
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| CN101405302A (en) * | 2006-03-21 | 2009-04-08 | 罗盖特公司 | Method for cooking a starchy material with a high solids content for the preparation of an adhesive composition |
| CN101864094A (en) * | 2010-02-03 | 2010-10-20 | 内蒙古奈伦农业科技股份有限公司 | Potato modified starch and preparation method and application thereof |
| CN102919758A (en) * | 2012-11-06 | 2013-02-13 | 广西农垦明阳生化集团股份有限公司 | Alum-free pure sweet potato starch vermicelli and preparation method thereof |
| CN102948655A (en) * | 2012-11-09 | 2013-03-06 | 沈阳工业大学 | Alum-free bean vermicelli strengthening composition |
| CN104686892A (en) * | 2015-03-12 | 2015-06-10 | 苏州金记食品有限公司 | Alum-free sheet jelly and preparation method thereof |
| CN106420657A (en) * | 2016-08-29 | 2017-02-22 | 浙江大学 | Production method and product of rice starch hollow capsule |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4830861A (en) * | 1988-07-14 | 1989-05-16 | Bristol-Myers Company | Low manganese high protein rice flour |
| US5932017A (en) * | 1993-07-30 | 1999-08-03 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
| JP4459356B2 (en) * | 1999-01-25 | 2010-04-28 | 日本コーンスターチ株式会社 | Modified starch for food |
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2019
- 2019-02-21 CN CN201910127964.5A patent/CN109619378B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101405302A (en) * | 2006-03-21 | 2009-04-08 | 罗盖特公司 | Method for cooking a starchy material with a high solids content for the preparation of an adhesive composition |
| CN101864094A (en) * | 2010-02-03 | 2010-10-20 | 内蒙古奈伦农业科技股份有限公司 | Potato modified starch and preparation method and application thereof |
| CN102919758A (en) * | 2012-11-06 | 2013-02-13 | 广西农垦明阳生化集团股份有限公司 | Alum-free pure sweet potato starch vermicelli and preparation method thereof |
| CN102948655A (en) * | 2012-11-09 | 2013-03-06 | 沈阳工业大学 | Alum-free bean vermicelli strengthening composition |
| CN104686892A (en) * | 2015-03-12 | 2015-06-10 | 苏州金记食品有限公司 | Alum-free sheet jelly and preparation method thereof |
| CN106420657A (en) * | 2016-08-29 | 2017-02-22 | 浙江大学 | Production method and product of rice starch hollow capsule |
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