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Production method of nutritive rice flour

A nutritional rice flour and production method technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of inability to produce smooth and uniform flakes, brewing without agglomeration, etc., and achieve easy digestion and absorption, and reasonable and balanced nutrition , strong rehydration effect

Active Publication Date: 2008-03-12
广东金祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limitation of traditional production process, technology and production equipment, domestic enterprises are still unable to produce smooth and uniform flakes, which are not agglomerated after brewing, do not get angry after eating, and add a variety of full-priced vegetables, fruits and other nutritional supplements. Instant rice noodle products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Prepare the following raw materials first, including: rice: 97kg, sugar: 16.5kg, compound nutrients: 1.5kg, water: 100kg.

[0027] Wash, soak, air-dry and grind the rice into rice powder A for later use; put the compound nutrients into 7.5kg of production hot water at 70-80°C, stir while putting them in, until they are completely dissolved, then add 22.5kg of water, stir evenly, and get The special material B is set aside; pour the rice powder A and sugar into the jacketed pot, mix evenly according to the equal dilution method, start the stirring for dry mixing, and the mixing time is 10 minutes. Turn on the hot water pump, add 75kg of 80°C hot water while stirring, continue stirring for 20 minutes, then add special material B, and continue stirring for 20 minutes to make the materials mix into a uniform slurry. Pour the mixed material into the gelatinization pot and keep at 80°C to continue gelatinization until the roller dryer is ready. When the batching section is i...

Embodiment 2

[0030] Prepare the following raw materials first, including: rice: 89.0kg, sugar: 16.5kg, protein powder: 1.6kg, whole milk powder: 3kg, vegetable juice: 2.75kg, compound nutrients: 1.8kg, water: 100kg.

[0031] Wash, soak, air-dry, and grind the rice into rice powder A for later use; put 7.5kg of compound nutrients into production hot water at 70-80°C, stir while putting in, until completely dissolved, then add 22.5kg of water, stir evenly, and get Special material B is set aside; pour rice powder A, white sugar, protein powder, whole milk powder, vegetable juice, etc. into the sandwich pot, mix evenly according to the equal dilution method, start stirring for dry mixing, and the mixing time is 10 minutes. Turn on the hot water pump, add 75kg of hot water at 70°C while stirring, continue stirring for 10 minutes, then add special material B, and continue stirring for 10 minutes to make the materials mix into a uniform slurry. Pour the mixed material into the gelatinization pot...

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PUM

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Abstract

A nutritive rich flour is prepared from rice and composite nutrient through pretreating rice, dissolving the composite in hot water while stirring, adding water, stirring, proportionally mixing it with pretreated rice, pregelatinizing, gelatinizing and drying by drum.

Description

technical field [0001] The invention relates to a production method of nutritious rice flour. Background technique [0002] With the rapid development of social economy, the improvement of people's living standards and the acceleration of the pace of life, people's consumption patterns and consumption habits of rice products are changing, and they have great advantages in terms of safety, flavor, nutrition, hygiene, appearance, eating and portability. Therefore, as the main variety of rice products, the rice noodle industry is gestating a huge room for development. [0003] Instant rice flour is the main solid food for feeding infants and young children, and it is also an important semi-liquid supplementary food necessary for many patients and the elderly. After more than ten years of market cultivation, the market demand for instant rice noodles in my country has reached 30,000 tons, more than 120 million bags (boxes), and the market for instant rice noodles has formed a p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/168A23L7/10
Inventor 郑佩君
Owner 广东金祥食品有限公司
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