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Various grains composite rice with steady quality and preparation method thereof

A technology for compounding rice and miscellaneous grains, applied in the food field, can solve the problems of poor thermal stability and poor sensory performance, and achieve the effects of enhanced thermal stability, denser rice grain structure and smooth taste.

Inactive Publication Date: 2009-02-18
奥生平 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the finished product of compound rice produced by this extruding and puffing process has been matured or half-cooked, its thermal stability is poor, and when it is boiled in boiling water, the rice grains are soaked and deformed quickly, and the starch oozes out quickly to form a paste soup, and the sensory performance is not good. Therefore, it is usually eaten as quick-cooked rice, that is, it is suitable for cooking with less water such as steaming and stewing, and it is not suitable for cooking porridge with a large amount of water for a long time. The eating method has certain limitations.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Take 100 kilograms of the finished product of multigrain compound rice of corn alfalfa flavor as an example, follow the steps below:

[0037] 1. Raw material pretreatment:

[0038] ① Flour making: make corn, rice and millet into 140-mesh fine powder with a water content of 10%-14%. The rest of the raw materials can be purchased.

[0039] ②. Alfalfa flour milling: Fresh alfalfa is dried at room temperature to make 140 fine powder.

[0040] The above cereal and vegetable flour milling techniques are well known to those skilled in the art, so details will not be repeated here.

[0041] 2. Ingredients: corn flour 50kg, rice flour 18kg, millet flour 8kg, deodorized defatted soybean flour 6kg, cornstarch 2kg, gluten 6kg, wheat flour 10kg, alfalfa flour 2kg , 0.6 kg of monoglyceride, 0.15 kg of konjac fine powder, add 32 kg of 30 ℃ warm water, mix and stir evenly.

[0042] Wheat gluten, monoglyceride and konjac powder are auxiliary materials added to improve product qualit...

Embodiment 2

[0054] Take 100 kilograms of multigrain compound rice finished products of buckwheat flavor as an example, follow the steps below:

[0055] 1. Raw material pretreatment: make buckwheat, corn, and rice into 130-mesh refined powder with a water content of 10%-14%.

[0056] 2. Ingredients: buckwheat powder 38 kg, corn powder 16 kg, rice powder 18 kg, soybean protein isolate powder 5 kg, potato starch 5 kg, gluten powder 8 kg, wheat flour 10 kg, monoglyceride 0.8 kg, Konjac powder 0.2 kg. Add 28 kg of warm water at 34°C, mix and stir evenly.

[0057] 3. Aging and granulation: adopt the process of "twice extrusion, moderate aging, midway feeding, cooling and granulation":

[0058] The first extrusion: 90% of the total weight of the mixed raw materials is first put into the first food extruder for expansion, and the control temperature of the extruder is 80°C. The second extrusion: Add the semi-finished raw materials that have been extruded for the first time into the second food...

Embodiment 3

[0062] Take 100 kilograms of finished product of miscellaneous grain compound rice of oatmeal flavor as an example, follow the steps below:

[0063] 1. Raw material pretreatment: make oats, rice, and white lentils into 100-mesh fine powder with a water content of 10%-14%.

[0064] 2. Ingredients: 25 kg of oatmeal powder, 29 kg of rice flour, 8 kg of white lentil powder, 10 kg of sweet potato starch, 2 kg of soybean protein isolate powder, 15 kg of gluten powder, 8 kg of wheat flour, 0.3 kg of monoglyceride, Konjac powder 0.1 kg. Add 25 kg of warm water at 36°C, mix and stir evenly.

[0065] 3. Aging and granulation: adopt the process of "twice extrusion, moderate aging, midway feeding, cooling and granulation":

[0066] Extrusion for the first time: 70% of the total weight of the mixed raw materials is first put into the first food extruder for expansion, and the control temperature of the extruder is 90°C. The second extrusion: Add the semi-finished raw materials that have...

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Abstract

The invention relates to food, in particular to minor cereal composite rice with steady quality and a production method thereof. The minor cereal composite rice is characterized in that the minor cereal composite rice is produced through the following steps: five cereals are taken as main raw materials, cucurbits, vegetables and potatoes are added (or are not added), and processes such as raw material pretreatment, mixing and stirring, pelletized molding by adopting a process of 'secondary extrusion, moderate cooking, intermediate supplement, and temperature reduction pelletization', drying, polishing and so on, are performed. The minor cereal composite rice takes the five cereals as the main raw materials, has the appearance and characteristics of rice except that the nutrient component is different from that of the rice, has the advantages of good palatability, smooth surface, compact structure, steady quality, good eating performance, balanced nutrition, strong health care function, washing-free convenience, long storage period, and good thermal stability during the cooking, and can be eaten as staple food like ordinary rice.

Description

technical field [0001] The invention relates to a food, in particular to a multigrain composite rice with stable quality and a preparation method thereof. Background technique [0002] Eating more miscellaneous grains is good for health, which is the consensus reached by the food science and nutrition circles. Regular consumption of coarse grains and miscellaneous grains is an effective means to balance the diet, prevent and treat hypertension, hyperlipidemia, hyperglycemia, intestinal diseases, obesity and other modern "wealthy diseases". However, the disadvantages of poor taste, unpalatable and difficult to make miscellaneous grains restrict the consumption of miscellaneous grains. It has become an urgent demand in the market to provide popular multigrain staple food with good taste, convenient eating, balanced nutrition and strong health care effect. Multigrain compound rice is exactly the novel multigrain food that meets this demand. [0003] Multigrain compound rice,...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L1/212A23L1/20A23L1/2165A23L7/10A23L11/00A23L19/00A23L19/15A23L33/00
Inventor 奥生平刘书元
Owner 奥生平
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