Processing method of whole-grain instant porridge

A processing method and whole grain technology are applied in the processing field of whole grain instant porridge, which can solve the problems of inconvenience in eating whole grains, and achieve the effects of reducing moisture content, increasing alpha degree and high degree of continuity.

Active Publication Date: 2013-05-01
SCI RES INST OF NAT FOOD & STRATEGIC RESERVES ADMINISTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a processing method of whole grain instant porridge, which not only maintains the nutr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] A processing method of whole grain instant porridge includes the following steps:

[0027] (1) Stir the 60 mesh brown rice flour evenly and adjust it with water to make the water content 23%;

[0028] (2) Feed the brown rice flour into a twin-screw extruder with a length-to-diameter ratio of 24, and adopt the principle of extruding non-expansion to reorganize and granulate. Set the extrusion conditions as the motor speed 190r / min, and the temperature as the first-level screw pushing zone. 60°C, material mixing zone 60°C, secondary screw pushing zone 120°C, high temperature and high pressure zone 150°C, shear zone 90°C, cooling pressure relief zone 70°C, cutting at the die, cutting speed 2500r / min, preparation Brown rice porridge rice in the shape of rice grains;

[0029] (3) Dry the brown rice porridge in a fluidized bed at low temperature at 50°C for 15 minutes;

[0030] (4) Put the low-temperature-dried product into the oven at 220°C, keep it for 2 minutes,...

Example Embodiment

[0032] Example 2

[0033] A processing method of whole grain instant porridge includes the following steps:

[0034] (1) Stir the 80-mesh whole wheat flour evenly and adjust the water content to 26% with water;

[0035] (2) Feed the whole wheat flour into a twin-screw extruder with a length-to-diameter ratio of 20, and use the principle of extruding without puffing to reorganize the pellets. Set the extrusion conditions as the motor speed 190r / min and the temperature as the first-level screw pushing zone 55 ℃, material mixing zone 60℃, secondary screw pushing zone 120℃, high temperature and high pressure zone 150℃, shear zone 90℃, cooling pressure relief zone 75℃, cutting at the die, cutting speed 2200r / min, preparation with Whole wheat porridge rice in the shape of rice grains;

[0036] (3) Pass the whole-wheat porridge and rice into a blast drying box for low-temperature drying at 50°C for 15 minutes;

[0037] (4) The product after low-temperature drying is subjected to microwave hi...

Example Embodiment

[0039] Example 3

[0040] A processing method of whole grain instant porridge includes the following steps:

[0041] (1) Mix 60 mesh brown rice flour and whole oat flour in a ratio of 1:1, stir evenly, and adjust the water content to 26% with water;

[0042] (2) Feed the material into a twin-screw extruder with a length-to-diameter ratio of 32, and adopt the principle of extruding without expansion to reorganize and pelletize. Set the extrusion conditions as the motor speed 200r / min and the temperature at the first-level screw pushing zone 50℃ , Material mixing zone 60°C, secondary screw pushing zone 120°C, high temperature and high pressure zone 150°C, shear zone 90°C, cooling pressure relief zone 70°C, cutting at the die, cutting speed of 2800r / min, preparing rice grains Shaped porridge rice;

[0043] (3) Dry the porridge and rice in a fluidized bed at low temperature at 50°C for 15 minutes;

[0044] (4) The low-temperature dried product is subjected to high-temperature secondary al...

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PUM

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Abstract

The invention discloses a processing method of whole-grain instant porridge. According to the method, whole-grain flour is subjected to pretreatment, and the whole-grain instant porridge can be prepared through extrusion forming primary Alpha treatment, low-temperature drying and high-temperature secondary Alpha treatment. The instant porridge prepared by the method has the moisture content being lower than 10 percent and the Alpha degree being high than 95 percent. The processing method disclosed by the invention is simple, convenient and feasible, the continuous degree of the processing process is high, the prepared whole-grain instant porridge has good rehydration effect and can be rehydrated within 3 to 4 minutes through being immersed by hot water, various kinds of nutritional ingredients of the original whole grain are maintained, the mouth feeling is excellent, the eating by customers is convenient, and the storage time of products is prolonged.

Description

technical field [0001] The invention relates to a processing method of whole grain instant porridge. Background technique [0002] Whole grains are whole, ground, broken, or flaked caryopses whose basic components include starchy endosperm, germ, and bran in the same relative proportions as whole caryopses. Whole grain flour includes brown rice flour, whole wheat flour, whole barley flour, whole tartary buckwheat flour, whole sweet buckwheat flour, whole oat flour, whole millet flour, whole corn flour, whole sorghum flour, whole coix flour, whole barley flour, etc. [0003] Since the 1980s, developed countries have conducted a lot of research on the nutrition and health of whole grains. Studies in recent years have shown that the synergistic effect of the "whole grain nutrition package" composed of most of the nutritional components in whole grains is more beneficial to human health than the accumulation of individual nutrients. Although there is still a lack of support fr...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/305A23L1/304A23L1/302A23L33/15
Inventor 谭斌刘明汪丽萍田晓红吴娜娜
Owner SCI RES INST OF NAT FOOD & STRATEGIC RESERVES ADMINISTATION
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