Method for preparing nutrition convenient rice by bi-screw secondary compression

A secondary extrusion and instant rice technology, applied in food preparation, application, food science, etc., can solve the problems of poor rehydration, serious nutrient loss, powder dumping, etc., achieve good rehydration, rich nutrition, and improve production efficiency Effect

Inactive Publication Date: 2008-05-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, through washing, soaking, cooking, drying and other processes, the instant rice produced in traditional industrialization not only suffers from serious nutritional loss and poor rehydration, but also lacks proper viscoelasticity after rehydration due to the loss of soluble components.
The patent "A Preparation Method for Compound Instant Rice" (Patent No.: 2004100141105.9) involves the combination of single-screw extruder extrusion technology and traditional technology to prepare nutritious instant rice, but the process parameters of single-screw extruder are relatively Difficult to control, prone to powder dumping, and the machine is not easy to clean, but the twin-screw extruder can avoid these problems, and is more suitable for industrial production

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0028] One-time extrusion material formula: rice flour 40kg, flour 4.7kg, potato flour 3kg, salt 1kg, soybean protein powder 0.5kg. After mixing evenly, add water to adjust the moisture content of the material to 36%. Extrude on a DS32-II twin-screw extruder at a temperature of 127°C to obtain a mature material; crush the mature material and then compound 200g of lecithin and 200g of β-cyclodextrin , 210g of potassium hydrogen tartrate, 90g of sodium bicarbonate and 100g of micronutrients, extruded for the second time on the same extruder at a temperature of 55°C, cut into rice grains with a thickness of 1mm, first dried at 120°C for 10min, and then Dry at 95°C for 20 minutes, cool and pack.

[0029] The index of gained product is: product gelatinization degree 98.7%, moisture content 7.9%, product can obtain the instant rice of delicious taste through soaking in 95 ℃ of hot water 5min, and the texture parameter measured by physical property meter is hardness 146.43, viscosity...

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Abstract

The invention relates to a twin-screw double extrusion preparation method for nutrition-fortification instant rice, belonging to the broken rice deep processing field. The invention primarily makes use of broken rice as the raw material together with the accessory materials, such as cereal, food additive, micronutrient and salt, all of which are conditioning compounded with water added, followed by a high temperature extrusion, a second low temperature extrusion, cutting and shaping, drying, cooling, and packing process. The invention is characterized in that the innovation of applying the twin-screw double extrusion preparation process not only overcomes the disadvantages of the traditional process or that combined with the single screw process, but also significantly promotes the production efficiency of the instant rice with good rehydration characteristics and rich nutrition. After adding an appropriate portion of hot water of 90 to 100 degrees centigrade, the nutrition-fortification instant rice can be rehydrated within 3 to 5 minutes, providing a similar composition and appearance with the nature rice.

Description

technical field [0001] A twin-screw secondary extrusion preparation method for nutritious instant rice belongs to the deep development field of broken rice. The invention relates to a twin-screw secondary extrusion preparation method of compound nutritional instant rice, which uses low-cost broken rice as the main raw material, supplemented with other grain powder, food additives, micronutrients, salt, etc. as auxiliary materials. Background technique [0002] Rice is one of the staple foods worldwide, especially in Asian countries. In southern my country, 40% of the daily energy intake per capita is provided by rice. With the continuous improvement of people's living standards, the requirements for the convenience, nutrition and delicious attributes of staple foods will become higher and higher. Nutritious instant rice is a kind that can not only meet the needs of people's lives, but also meet the traditional eating habits of our people. Convenience food has a huge market...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/15A23L33/155A23L33/16
Inventor 金征宇焦爱权邓力徐学明谢正军赵建伟
Owner JIANGNAN UNIV
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