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Preparation method for recombined coarse cereal food

A technology for miscellaneous grains and food, applied in the field of food processing, can solve the problems of rough taste of miscellaneous grain products, failure to be used as main food, low-value utilization, etc., and achieve the effects of saving preparation cost, improving value and convenient operation.

Active Publication Date: 2013-12-18
湖北钟祥金源食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, the coarse grain products processed in my country have a rough taste, and most of them are limited to low-value utilization, and have not been developed as staple food

Method used

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  • Preparation method for recombined coarse cereal food
  • Preparation method for recombined coarse cereal food
  • Preparation method for recombined coarse cereal food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1 cereals recombined rice

[0022] (1) Wash corn, buckwheat, black rice, black beans, bran, barley, mung beans and yam respectively, dry, crush, and pass through an 80-mesh sieve;

[0023] (2) According to 41% corn flour, 22% buckwheat flour, 14% black rice flour, 12% black bean flour, 4% bran flour, 3.4% barley flour, 2.2% mung bean flour and 1.4% yam flour, weigh various raw materials ,well mixed;

[0024] (3) Put the evenly mixed formula powder into the conditioner, and add water with a mass percentage of 20% at the same time for conditioning;

[0025] (4) Put the quenched and tempered material into the single-screw extruder, set the extrusion screw speed of the single-screw extruder to 45rpm, control the temperature of the three-stage barrel at 108°C~115°C~125°C, and the discharge end machine The barrel temperature is 95°C, the cutting machine speed is 1000rpm, and the template is a 32-hole oval-hole template for extrusion and cuttin...

Embodiment 2

[0028] Example 2 Sensory Evaluation Research of Cereals Reconstituted Rice

[0029] Select 10 reviewers to form a review team, and arrange them in a spacious, bright, and quiet room, one for each person, without interfering with each other. The evaluation time is set at 2 hours before the meal. Before the tasting, the reviewers are not allowed to smoke or eat sugar, and rinse their mouths with warm water to remove the residues in the mouth. Divide the prepared mixed-grain rice-type nutritional fortifier rice samples evenly on each white porcelain plate, and evaluate one plate per person, and do not explain the situation of the samples to the evaluation personnel. The results of the judging are recorded on the scoring sheet.

[0030] The content of the evaluation is: the color, aroma, taste, appearance, palatability (including viscosity, elasticity, hardness) and taste of the rice. When tasting, first identify the smell of the rice while it is hot, then observe the color, app...

Embodiment 3

[0040] Example 3 Research on Texture Properties of Cereals Reconstituted Rice of the Present Invention

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Abstract

The invention discloses a preparation method for recombined coarse cereal food. The preparation method comprises the steps of washing raw material, drying, crushing and screening raw materials by a sieve with 80 meshes; weighing the raw materials according specific proportion, evenly blending and tempering the raw materials, adding the raw materials into a single-screw extruder for extrusion, and cutting and drying the raw materials to obtain the recombined coarse cereal food. According to the preparation method, coarse cereals are deeply developed, and the smell, color, taste and other sensory indexes of the product reach or exceed the effect of common steamed rice, having coarse cereal food in a refined way and coarse and refine matching of staple food can be achieved, and the value of agricultural products such as coarse cereals is improved.

Description

technical field [0001] The invention relates to a method for preparing recombined cereal food, in particular to a method for preparing recombined cereal food by screw extrusion technology, which belongs to the technical field of food processing. Background technique [0002] Miscellaneous grains refer to grains other than rice and wheat, and are the general term for small varieties of grains, small varieties of beans and potatoes. There are mainly buckwheat, oats, barley, millet, millet, millet, corn, waxy corn, broad beans, peas, mung beans, black beans, kidney beans, red beans and so on. my country is a large agricultural country with abundant miscellaneous grain resources, and it is the largest "Miscellaneous Grain Kingdom" in the world. The cultivation of miscellaneous grains has a long history, various varieties and wide distribution. According to statistics, in 2002, the area and output of buckwheat and millet in my country ranked second in the world. , The main prod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/29A23P1/12A23L7/10A23L33/00A23P30/20
Inventor 不公告发明人
Owner 湖北钟祥金源食品股份有限公司
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