Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF7 Cites 38 Cited by
  • 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 nutritional content of the original whole grain, but also overcomes the disadvantage of inconvenient eating of the whole grain, and improves the storage time. Easy to eat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for whole grain instant porridge, comprising the following steps:

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

[0028] (2) Feed brown rice flour into a twin-screw extruder with a length-to-diameter ratio of 24, recombine and granulate using the principle of extrusion without puffing, set the extrusion conditions as the motor speed 190r / min, and the temperature as the first-stage screw push zone 60°C, material mixing zone 60°C, secondary screw pushing zone 120°C, high temperature and high pressure zone 150°C, shearing zone 90°C, cooling pressure relief zone 70°C, cutting at the die head, cutting knife speed 2500r / min, preparation Brown rice congee rice having the shape of rice grains;

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

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

Embodiment 2

[0033] A processing method for whole grain instant porridge, comprising 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 an aspect ratio of 20, and recombine and granulate by using the principle of extrusion without puffing. ℃, material mixing zone 60 ℃, secondary screw pushing zone 120 ℃, high temperature and high pressure zone 150 ℃, shearing zone 90 ℃, cooling pressure relief zone 75 ℃, cutting at the die head, cutting knife speed is 2200r / min, the preparation has Whole grain porridge rice in the shape of rice grains;

[0036] (3) Dry the whole wheat porridge in a blast drying oven at a low temperature at 50°C for 15 minutes;

[0037] (4) The product after low-temperature drying is subjected to microwave high-temperature secondary α-gelation, and the conditions are 2.45GHz, 200°C, 3min, and the product is obtained;

[0038] T...

Embodiment 3

[0040] A processing method for whole grain instant porridge, comprising 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 an aspect ratio of 32, and use the principle of extrusion without expansion to recombine and granulate. The extrusion conditions are set at a motor speed of 200r / min, and the temperature is 50°C in the first-stage screw push zone. , the material mixing zone is 60°C, the secondary screw pushing zone is 120°C, the high temperature and high pressure zone is 150°C, the shearing zone is 90°C, the cooling and pressure relief zone is 70°C, the cutting is at the die head, the cutting speed is 2800r / min, and rice grains are prepared shaped porridge;

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

[0044] (4) The low-temperature dried prod...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com