Recombined cereal

A grain and cereal technology, applied in the field of recombined multi-grain rice, can solve the problems of complicated processing, inconvenient, and limited nutrition, and achieve the effect of overcoming the inconvenience of eating

Inactive Publication Date: 2007-12-05
FOOD IND RES & DEV INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the method of eating quick-boiled rice is to treat it with boiling water or hot water for 5 to 10 minutes. The process of this quick-boiled rice is too complicated. For example, there are three times of heating (including heating during drying), and even special equipment is required, such as vacuum. Devices, etc., are inconvenient for general manufacturers; and their ingredients are only rice flour and rice grains, which can provide limited nutrition

Method used

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  • Recombined cereal

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Effect test

Embodiment 1

[0025] Embodiment 1 Preparation of recombinant multi-grain of the present invention

[0026] 25% of indica rice flour, 17.5% of barley flour, 17.5% of oat flour, 17.5% of buckwheat flour, 17.5% of red barley powder and 5% of brown rice bran powder are uniformly mixed, and directly put into the barrel of the extruder for later use . With the JSW extruder, the extruding conditions are set as follows: feeding material 30rpm, water inlet 20rpm (16-24%), with 3-5 groups of kneading configuration, with screw shaft speed 80rpm and sleeve temperature 50- 110°C, the die mouth is connected with an 8-hole rice-shaped mold, and a 6-piece cutter is used at a speed of 500-1500rpm to cut and granulate, and then dry after collection. The conditions are: 45-50°C for 3-4hr (AW< 0.6), packaged after cooling to obtain the recombined multi-grain as shown in Figure 1.

Embodiment 2

[0027] Embodiment 2: the edible condition of recombinant multi-grain of the present invention

[0028] After mixing reconstituted rice and polished white rice at a ratio of 1:1, add the same amount of water as the rice, and cook directly in an electric rice cooker or electric cooker before serving.

[0029] The cooking procedure of the recombined multi-grains of the present invention is exactly the same as the cooking procedure of an electric rice cooker or an electronic cooker in general households, so consumers can cook it with or without soaking according to their wishes. And although the recombined multi-grain contains many kinds of grains and beans, its cooking speed is the same as that of white rice, and the taste is very similar to that of white rice, so that consumers can enjoy this multi-grain rice freely. In addition, nutritional fortification or addition of various health ingredients from different sources can also be used to make the recombinant multigrain of the p...

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Abstract

A non-instant restructured multiple corn prepared by grinding a plurality of raw material into powder and recombination, wherein the raw material is selected from the family comprising cereal and beans, with different condition of boiling before grinding.

Description

field of invention [0001] The invention relates to recombined multi-grain rice, in particular to recombined multi-grain rice obtained by recombining grain or bean raw materials which are ground into powder. Background of the invention [0002] Since ancient times, humans have been able to maintain good health by eating whole grains, and they are not affected by the diseases of modern civilization. In recent years, the discovery of many functional properties of grains and beans has made consumers pay more attention to grains and beans, and because of their health demands, some people replace white rice with five-grain rice for dinner. Because the physical and chemical properties of different grains and beans are very different, the water absorption characteristics are different, and it takes a long time or even overnight soaking before cooking. And because the cooking conditions of various grains and beans are different, the quality of five-grain rice is not consistent, the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P1/02A23L1/10A23L7/10A23P10/25
Inventor 吴景阳曾琳祥王怡晶张钦宏黄宝鸿
Owner FOOD IND RES & DEV INST
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