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Manufacture method of extrusion germ food

A production method and germ technology, applied in food preparation, food science, tea substitutes, etc., can solve the problems of insufficient depth of processing and utilization, rigid product design, limited nutrients, etc., to improve tissue structure and facilitate absorption , The effect of overall improvement in nutrition

Inactive Publication Date: 2009-09-02
金寅协
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the small variety of these products, the depth of processing and utilization is not enough, and after a period of storage, the quality of these products will decline significantly, so it cannot better meet the market demand at present.
Because the brown rice or germ rice in the existing processed food appears as a complete ingredient, this will not only cause the product design to appear rigid, but also the nutritional ingredients in the product are very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] The preparation method of product puffed germ tea of ​​the present invention is:

[0016] Selected pure brown rice is used as raw material, put it into a graded whitening rice mill, and in the first whitening process, most of the pericarp of the brown rice is separated according to the standard of germ rice, leaving 80% of the embryo, and the separated peel, and adjust the moisture to 14-15%, then mix in 10% crushed corn slag and mix well, use a coarse grain extruder at 140°C, and the pressure is 200Kg / cm 2 Under the conditions of puffing, then use a drum type frying machine, stir fry at 150°C for 10 minutes, until the product is slightly burnt yellow, it can be cooled and bagged.

example 2

[0018] The preparation method of the product puffed germ powder of the present invention is: use the germ rice obtained in Example 1 as raw material, in the following whitening process, according to the standard of polished rice, the pericarp, seed coat, embryo, aleurone of the remaining part in the brown rice The layers are separated synchronously, and then the moisture of the separated matter is adjusted to 15%, and the coarse grain puffing machine is used at 140°C and the pressure is 200Kg / cm 2 Under conditions of puffing, add 5Kg of corn flour to 1Kg of the above-mentioned puffed product, and grind them together to 100 mesh to make puffed germ powder.

example 3

[0020] The preparation method of product puffed germ granular rice of the present invention is:

[0021] Add 5% water to the above-mentioned puffed germ powder, knead it and put it into a beef tendon noodle machine, also known as a Korean cold noodle machine, at a temperature of 120°C and a pressure of 180Kg / cm 2 Mature and gelatinize under certain process conditions, and extrude into 2--3mm cured horny gluten silk, air-dry the water content to 15%, cut into 3--4mm granules with a cutting machine, and cut them into 3--4mm granules at a temperature of 90°C. Its moisture is dried to 8-9%, vacuum packed after weighing.

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Abstract

The invention discloses a manufacture method of an extrusion germ food which comprises extrusion germ tea, extrusion germ powder, extrusion germ particle rice and extrusion germ combined rice. The invention has the advantages that brown rice hulls containing relatively rich nutrition are solely extracted and independently designed and utilized so as to greatly increase the utilization flexibility. The invention adopts a layered extraction mode according to the distribution situation of the nutrient content in brown rice, firstly extracts the hulls with relatively rich nutrition to be processed into the extrusion germ tea, and the rest peel, seed coat, embryos and an aleurone layer which are subsequently separated and obtained are extruded to improve the tissue structure so as to be beneficial to absorption. The extrusion germ particle rice and the extrusion germ combined rice are the other characteristic of the design, enable the combined rice amount to be flexibly increased or decreased and enable the cooked rice to have extremely stable ideal color, smell, taste and mouthfeel.

Description

technical field [0001] The invention relates to a method for making puffed germ food. The puffed germ food includes puffed germ tea, puffed germ powder, puffed germ granule rice and puffed germ combined rice. Background technique [0002] Most of the trace elements, amino acids and dietary fiber in rice are mostly concentrated in the germ and the cortex after removing the glume. The main varieties of processed rice containing germ are brown rice and germ rice. Brown rice is composed of pericarp, seed coat, aleurone layer, endosperm and embryo. It is not only rich in sugar, protein and fat nutrients, but also rich in B vitamins and minerals such as iron, calcium and zinc. Germ rice not only contains crude protein, crude fat, dietary fiber, phosphorus, potassium, magnesium, calcium and other minerals, vitamin B 6 , Vitamin B 12 , vitamin E, unsaturated fatty acids, and also contain biologically active substances such as inositol, choline, oryzanol, and phytic acid. Long-ter...

Claims

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Application Information

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IPC IPC(8): A23L1/18A23F3/34A23L1/172A23L7/165A23L7/178
Inventor 金寅协
Owner 金寅协
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