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Recovery sorghum rice and preparation method thereof

A technology for sorghum rice and rice, applied in the field of nutrient-enhanced reconstituted sorghum rice and its preparation, reconstituted sorghum rice and its preparation, can solve the problems of easy breakage, soft products, and inability to heat the mixture, so as to reduce the scrap rate and avoid Deformed or Broken Effects

Inactive Publication Date: 2010-09-08
SHANGHAI YI CHEN INFORMATION TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this preheating process cannot heat the mixture sufficiently and uniformly, and the resulting product is soft and easily broken

Method used

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  • Recovery sorghum rice and preparation method thereof
  • Recovery sorghum rice and preparation method thereof
  • Recovery sorghum rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] according to figure 2 :

[0044] Process 1. Pre-screen the sorghum rice to remove impurities, then use electrostatic dust removal and high-pressure dust removal to remove dust from the above raw materials, and then perform multi-stage crushing to obtain raw material powders of 60 to 160 meshes. Use the inspection sieve to recycle the unqualified particles for multi-stage crushing. Process 2. The rice is pre-screened to remove impurities, and then the rice is dedusted and then multi-stage crushed to obtain rice flour of 60-160 mesh. Use the inspection sieve to recycle the unqualified particles for multi-stage crushing.

[0045] according to image 3 :

[0046] Process 3. Take 18-42 parts by weight of raw material powder, 12-26 parts by weight of water and 1-2 parts by weight of emulsifier, heat the obtained mixture to 70-90°C, and add 90-100°C high-temperature steam and 70-80°C low-temperature steam to adjust the temperature of the mixture to 80-90°C, and perform p...

Embodiment 2

[0073] Using the preparation process 1-11 as described in Example 1, the nutrient-enhanced reconstituted sorghum rice was prepared with the following technical parameters:

[0074] 1. In process 3, 20 parts by weight of 60-mesh raw material powder, 13 parts by weight of water and 1 part by weight of emulsifier were pre-mixed at a mixing temperature of 80°C for 1.0 hour to obtain a pre-mixture.

[0075] The composition of matter of the emulsifier and its weight ratio range, the experimental data of the preferred weight ratio are as follows:

[0076]

[0077] 2. In process 4, 20 parts by weight of 60-mesh rice flour, 10 parts by weight of water, 1 part by weight of cellulose, 1 part by weight of heat stabilizer, 1 part by weight of nutrients and 1 part by weight of cross-linking agent are used at a mixing temperature of 70 ° C, The mixture was obtained by mixing under the condition of a mixing time of 6 hours.

[0078] The composition of matter of the heat stabilizer and its...

Embodiment 3

[0094] Using the preparation process 1-11 as described in Example 1, the nutrient-enhanced reconstituted sorghum rice was prepared with the following technical parameters:

[0095] 1. In process 3, 20 parts by weight of 70-mesh raw material powder, 13 parts by weight of water and 1.5 parts by weight of emulsifier were pre-mixed at a mixing temperature of 81°C for 0.8 hours to obtain a pre-mixture.

[0096] The composition of matter of the emulsifier and its weight ratio range, the experimental data of the preferred weight ratio are as follows:

[0097]

[0098]

[0099] 2. In process 4, 30 parts by weight of 70-mesh rice flour, 10 parts by weight of water, 1.5 parts by weight of cellulose, 1.5 parts by weight of heat stabilizer, 1.5 parts by weight of nutrients and 1.5 parts by weight of cross-linking agent are used at a mixing temperature of 71°C 1. Mix under the conditions of mixing time 6 hours to obtain a mixture.

[0100] The composition of matter of the heat stabi...

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Abstract

The invention relates to recovery sorghum rice and a preparation method thereof, in particular to nutrition-fortification recovery sorghum rice and a preparation method thereof. In the method, processes such as prescreening, electrostatic dust collection, high pressure dust collection, multistage pulverization, check screening and particle recovery are sequentially carried out on seeds of Job's tears as raw materials and natural rice respectively to obtain raw material powder and rice flour. The raw material power, water and an emulsifier are premixed and are mixed with the rice flour, water, cellulose, a heat stabilizer, nutrients and cross-linking agents at a certain temperature. The obtained mixture is poured into an extruding press to be extruded for forming and is cut for preparing particles. The outer surfaces of the obtained particles are covered with a layer of eatable substances of an oil and fat class. Then predrying, high temperature drying and low temperature drying are sequentially carried out on the particles, and the outer surfaces of the dried particles are covered with a layer of edible substances of an oil and fat class. Cooling at constant temperature and constant humidity is finally performed, and then the recovery sorghum rice is obtained. The preparation method has the advantages of simplicity and high yield. The obtained recovery sorghum rice has higher nutrient content and similar shape and cooking time with rice and sorghum rice.

Description

technical field [0001] The invention relates to a reconstituted sorghum rice and a preparation method thereof, in particular to a nutrient-enhanced reconstituted sorghum rice and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Residents in Asia, the Middle East, and Latin America, which account for more than 2 / 3 of the world's population, use grains as the staple food in their daily lives to meet their daily calorie intake and nutrient intake. However, only a small portion of vitamins and other nutrients contained in grains can be retained after milling, while most of the vitamins and other nutrients are removed along with the shell and endosperm during the milling process. [0003] Therefore, adding reasonable vitamins, trace elements, essential amino acids and other nutrients to the grains that have lost a lot of nutrients can comprehensively improve the edible nutritional value of the grains, and meet the needs of vit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/10A23L33/15A23L33/16
Inventor 刘英
Owner SHANGHAI YI CHEN INFORMATION TECH DEV