Preparation method of nutrition coarse rice powder
A technology of brown rice flour and nutrition, which is applied in the field of preparation of nutritious brown rice flour, can solve problems such as hard to swallow, rough brown rice, and bran smell, and achieve the effects of fast rehydration, rich nutrition, and improved intestinal function
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Embodiment 1
[0015] The preparation method of active yeast is as follows: add 0.1 kg of glucose to 8 kg of warm water at 30°C, stir evenly, then add 1 kg of dry yeast, stir well, keep it warm for 30 minutes, and then get active yeast.
[0016] The formula used: brown rice flour 100 kg, salt 2 kg, sodium alginate 0.5 kg, monoglyceride 0.5 kg.
[0017] Processing conditions: Brown rice is crushed and passed through a 80-mesh sieve. Screw feeding, the feeding speed is 120 rpm, the moisture content of the material is 19%, the extrusion temperature is 150°C, and the extruder speed is 120 rpm. The puffed raw materials are crushed again, added with water to make a slurry, the ratio of material to water is 1 : 1.8, and then cellulase (1.2 %) and active yeast (2.5 %) are added to enzymatically hydrolyze 60 min. Then add 2 kg of salt, 0.5 kg of sodium alginate, and 0.5 kg of monoglyceride, and mix well; then cook at 110°C and 0.35 MPa for 5 to 10 minutes. Use double-drum drying, first drying temp...
Embodiment 2
[0020] The preparation method of active yeast is: add 0.1 kg of glucose to 8 kg of warm water at 30°C, stir evenly, then add 1 kg of dry yeast, stir well, keep it warm for 35 minutes, and then get active yeast.
[0021] The formula used: brown rice flour 100 kg, salt 1.5 kg, sodium alginate 1.0 kg, monoglyceride 0.5 kg.
[0022] Processing conditions: Brown rice is crushed and passed through a 80-mesh sieve. Screw feeding, feeding frequency 100rpm, material moisture 15%. The extrusion temperature is 170° C., and the rotation speed of the extruder is 150 rpm. The puffed raw material is crushed again, and water is added to make a slurry. The ratio of material to water is 1 : 2.0, and then cellulase (1.0 %) and active yeast (3.0 %) are added to enzymatically hydrolyze 75 min. Then add salt, sodium alginate, and monoglyceride, and mix thoroughly; then cook at 110°C and 0.3MPa for 5 minutes. Use double-drum drying, firstly dry at 110°C for 8 minutes, then dry at 90°C for 15 min...
Embodiment 3
[0025] The preparation method of active yeast is: add 0.1 kg of glucose to 8 kg of warm water at 30°C, stir evenly, then add 1 kg of dry yeast, stir well, keep it warm for 40 minutes, and then get active yeast.
[0026] The formula used: brown rice flour 100 kg, salt 1.5 kg, sodium alginate 0.2 kg, monoglyceride 1.5 kg.
[0027] Processing conditions: Brown rice is crushed and passed through a 80-mesh sieve. Screw feeding, feeding frequency 120 rpm, material moisture content 17%. The extrusion temperature is 160° C., and the rotation speed of the extruder is 150 rpm. The puffed raw materials are crushed again, added with water to make a slurry, the ratio of material to water is 1 : 2.0, then cellulase (1.5 %) and active yeast (2 %) are added, and enzymolysis is carried out at pH 5.0 and temperature 40°C 60 min. Then, add salt, sodium alginate, and monoglyceride, and mix thoroughly; then cook at 120°C and 0.4MPa for 5 minutes. Use double-drum drying, firstly dry at 130°C fo...
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