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Production process of grain boiled rice

A production process and grain technology, which is applied in the production process of high-fidelity grain cooked rice and the production process of grain cooked rice, can solve the problems of cumbersome eating process, poor simulation degree of rice grain, and difficulty in rehydration, etc. Achieve the effects of advanced methods, simple eating process and unique craftsmanship

Inactive Publication Date: 2010-10-27
HENAN JIUYI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The grain cooked rice made by the present invention solves the problems of cumbersome eating process or difficult rehydration of existing instant rice, poor taste after rehydration, and poor imitation degree of rice grains, and makes up for the deficiencies of the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0021] Mix 1000 kg of corn flour with particle size 97% less than 750 microns and 50% greater than 85 microns, 20 kg of white granulated sugar, 3-6 kg of emulsifier, 5-15 kg of edible salt, and 500-1000 grams of appropriate nutrients. A twin-screw extruder with a length-to-diameter ratio of 24D is used, the solid feed rate is 240kg / h, the liquid feed rate is 60kg / h, the screw speed is adjusted to 150rpm, the temperature of each zone of the extruder is controlled appropriately, and the mold temperature is finally maintained at 90°C , the extrusion pressure is 2.8Mpa, the cutter speed is controlled at 500rpm, and high-simulation rice grains are extruded. The fluidized bed drying system is adopted, the drying temperature is 95°C, and the drying time is 30 Mins; the special roasting system is adopted, the roasting temperature is 220°C, the roasting time is 3 Mins, and the finished grain cooked rice is obtained by air cooling at room temperature. Take 120 grams of cooked rice with ...

example 2

[0023] Mix 1000 kg of rice flour with particle size 97% less than 750 microns and 50% greater than 85 microns, 20 kg of white granulated sugar, 3-6 kg of emulsifier, 5-15 kg of edible salt, and 500-1000 grams of appropriate nutrients. A twin-screw extruder with a length-to-diameter ratio of 24D is used, the solid feed rate is 240kg / h, the liquid feed rate is 60kg / h, the screw speed is adjusted to 150rpm, the temperature of each zone of the extruder is controlled appropriately, and the mold temperature is finally maintained at 90°C , the extrusion pressure is 2.8Mpa, the cutter speed is controlled at 500rpm, and high-simulation rice grains are extruded. The fluidized bed drying system is adopted, the drying temperature is 95°C, and the drying time is 30 Mins; the special roasting system is adopted, the roasting temperature is 220°C, the roasting time is 3 Mins, and the finished grain cooked rice is obtained by air cooling at room temperature. Take 120 grams of cooked rice with ...

example 3

[0025]Mix 1000 kg of pure potato starch with particle size 97% less than 750 microns and 50% greater than 85 microns, 20 kg of white granulated sugar, 3-6 kg of emulsifier, 5-15 kg of edible salt, and 500-1000 grams of appropriate nutrients. A twin-screw extruder with a length-to-diameter ratio of 24D is used, the solid feed rate is 240kg / h, the liquid feed rate is 60kg / h, the screw speed is adjusted to 150rpm, the temperature of each zone of the extruder is controlled appropriately, and the mold temperature is finally maintained at 90°C , the extrusion pressure is 2.8Mpa, the cutter speed is controlled at 500rpm, and high-simulation rice grains are extruded. The fluidized bed drying system is adopted, the drying temperature is 95°C, and the drying time is 30 Mins; the special roasting system is adopted, the roasting temperature is 220°C, the roasting time is 3 Mins, and the finished grain cooked rice is obtained by air cooling at room temperature. Take 120 grams of cooked ric...

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Abstract

The invention discloses a production process of grain boiled rice, in particular to a production process of high-biofidelity grain boiled rice. The grain boiled rice can be prepared by mixing, extruding, forming, drying, baking and cooling a raw material, wherein the raw material is at least one grain or grain flour and comprises 49-100 percent of starch, 0-16 percent of protein, 0-12 percent of cellulose, 0-9 percent of grease and 0-14 percent of water. The drying adopts fluidized bed drying or hot air drying and is carried at 60-120DEG C for 10-60min, so that the water content of the formed rice grains by extruding is tempered to be 8-15 percent from 25-30 percent after extruded; and the baking is carried by using an oven at 180-270DEG C for 2-5min and aims at secondarily curing the tempered rice grains, enabling the gelatinization degree of the rice grains to be more than 92 percent and simultaneously forming a porous structure. The grain boiled rice solves the problems of troublesome edible process or difficult rehydration, poor mouthfeeling after rehydration and poor biofidelity of the rice grains existing in traditional convenient rice and makes up the defects of the prior art.

Description

technical field [0001] The invention relates to a production process of cooked rice with grains, in particular to a production process of cooked rice with high simulation degree grains, and belongs to the technical field of food deep processing. Background technique [0002] Rice is the staple food of more than half of the people in Asia, and the development of instant rice that can be eaten without steaming is of great significance to reforming traditional diets, reducing people's cooking labor, and improving people's quality of life. The instant rice produced in traditional industrialization, through cleaning, soaking, cooking, drying and other processes, not only suffers serious nutritional loss and poor rehydration, but also lacks suitable viscoelasticity after rehydration due to the loss of soluble components. In addition, in order to improve product quality, some adopt secondary soaking, secondary cooking process, and add food additives in the soaking liquid, although ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/182A23L1/20A23L1/302A23L1/304A23L33/16
Inventor 李新文李志伟
Owner HENAN JIUYI FOODS
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