Polynary mixed instant rice and processing method of polynary mixed instant rice

An instant rice and multi-component technology, which is applied in the field of grain food, multi-component mixed instant rice and processing, can solve the problems of lack of viscoelasticity, single raw material, single nutrition, etc., to avoid the loss of nutrients, improve rehydration performance, and rehydration short time effect

Active Publication Date: 2014-02-12
湖北华大江声科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art instant rice all uses rice as a raw material and is produced by traditional techniques. Because of its single raw material, its nutrition is single, and its local flavor and mouthfeel are also single. Poor water resistance, lack of proper viscoelasticity after rehydration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Mix 50kg of 100-mesh rice flour, 30kg of wheat flour, 10kg of millet flour and corn flour in a dough mixer, and then add 12kg of drinking water for conditioning to obtain loose and uniform powdery wet granules. The mixed and tempered material is sent to the twin-screw extruder through the feeding device for extrusion and granulation. Freeze the molding material in a -50°C ultra-low temperature refrigerator for 3 hours, then move it into a freeze dryer for vacuum freeze drying, and dry it at -40°C, 120Pa for 15 hours. After drying, soak the material in 35°C demineralized water for 25 minutes, and then separate it by centrifugation The moisture on the surface is removed by a device, and then it is dried by microwave, and the moisture content of the material at the microwave outlet is controlled at 8-14%, and then cooled, graded, and finally packaged into a finished product.

Embodiment 2

[0027] Mix 58kg of 100-mesh rice flour, 27kg of wheat flour, 7.5kg of millet flour and soybean flour in a dough mixer, then add 15kg of drinking water for conditioning to obtain loose, uniform powdery wet granules. The mixed and tempered material is sent to the twin-screw extruder through the feeding device for extrusion and granulation. Freeze the molding material in a -50°C ultra-low temperature refrigerator for 3.5 hours, then transfer it to a freeze dryer for vacuum freeze-drying, and dry at -40°C and 120Pa for 16 hours. After drying, soak the material in demineralized water at 42°C for 31 minutes, then remove the moisture on the surface with a centrifugal separator, and then dry it by microwave, control the moisture content of the material at the microwave outlet to 8-14%, then cool and classify, and finally Packaged into a finished product.

Embodiment 3

[0029] Mix 65 kg of 100-mesh rice flour, 24 kg of wheat flour, 6 kg of millet flour, and 5 kg of buckwheat flour in a noodle mixer, then add 18 kg of drinking water for conditioning to obtain loose and uniform powdery wet granules. The mixed and tempered material is sent to the twin-screw extruder through the feeding device for extrusion and granulation. The molded material was frozen in a -50°C ultra-low temperature refrigerator for 4 hours, then moved into a freeze dryer for vacuum freeze drying, and dried at -40°C and 120Pa for 18 hours. After drying, soak the material in demineralized water at 50°C for 38 minutes, then use a centrifugal separator to remove the moisture on the surface, and then dry it with microwaves, control the moisture content of the material at the microwave outlet to 8-14%, then cool and classify, and finally Packaged into a finished product.

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PUM

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Abstract

The invention provides polynary mixed instant rice and a processing method of the polynary mixed instant rice, and belongs to the field of food processing. According to the method, rice flour is used as major ingredients, wheat flour and coarse cereal flour are used as auxiliary ingredients, the major ingredients and the auxiliary ingredients are proportionally mixed, the water with the proportion quantity is added for uniform tempering according to the mass ratio of total quantity of major and auxiliary ingredients to water being 100: (10-30), then, the extrusion granulation forming and the subsequent vacuum free drying treatment are carried out, and the polynary mixed instant rice is obtained. The rice flour is used as the major ingredients, the wheat flour and the coarse cereal flour are used as the auxiliary ingredients, and a recipe comprises the following ingredients in percentage by weight: 50 to 75 percent of rice flour, 20 to 30 percent of wheat flour and 5 to 20 percent of coarse cereal flour. The rice flour is adopted as the major ingredients, the wheat flour and the coarse cereal flour are adopted as the auxiliary ingredients, the polynary grain carbohydrate and dietary fiber nutrients can be obtained, in addition, the vacuum freeze drying technology is adopted, the nutrition ingredient loss of the instant rice is avoided, the rehydration performance of the product is obviously improved, and the rice with the corresponding flavor and with rich elastic mouth feeling can be obtained according to the major and auxiliary ingredient mixing and the auxiliary ingredient combination.

Description

technical field [0001] The invention discloses a multi-component mixed instant rice and a processing method thereof, which belong to the technical field of food processing, and specifically relate to grain food and the method. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, the requirements for the convenience, nutrition, delicacy and delicious attributes of staple foods will become higher and higher. A convenience food for dietary habits. The prior art instant rice all takes rice as raw material, and adopts traditional technique to produce and manufacture, because its raw material is single, so its nutrition is single, local flavor and mouthfeel are also single, and, because of the loss of soluble component in the prior art processing, instant rice is recombined. Poor water resistance, lack of proper viscoelasticity after rehydration. For this reason, the problem of making diversity instant rice is widel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/29A23L7/10A23L11/00A23L33/00
Inventor 周坚李江其王涛彭振
Owner 湖北华大江声科技有限公司
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