Instant curing rice with enriched nutrient and preparation method thereof

A nutritionally enhanced and cooked rice technology, applied in food preparation, food science, application, etc., can solve problems such as difficulty in controlling raw or gelatinized powder, unfavorable human health, poor taste, etc., to achieve easy rehydration and convenient consumption , good taste effect

Active Publication Date: 2013-07-24
日照市莒县金穗工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of this instant rice still relies on auxiliary materials such as hydrophilic colloid and expansion agent, which not only increases the cost, but also is not conducive to human health
[0007] The instant rice currently on the market is all made of rice. Through conventional processes such as ripening, dehydration, and rehydration, it is difficult to control raw or gelatinized powder, resulting in poor taste and difficult to promote. The market urgently needs a food that is more convenient than instant noodles and tastes better. Instant rice that is more similar to rice and more nutritious

Method used

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  • Instant curing rice with enriched nutrient and preparation method thereof
  • Instant curing rice with enriched nutrient and preparation method thereof
  • Instant curing rice with enriched nutrient and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] The preparation method of described ready-to-eat cooked rice comprises the following steps:

[0073] 1) Crush the rice to make rice noodles, and grind it with a grinder to make rice noodles with more than 40 mesh.

[0074] 2) Then add water to the rice noodles and add 0.30kg of water per kilogram of rice noodles; stir, the stirring speed is 180rad / min; Electric heating is used in the twin-screw machine, and the temperature is 100°C.

[0075] 3) The prepared granules are heated by microwave, and the temperature of microwave heating is 90°C; microwave heating is used to quickly dry and form a channel from the inside to the outside, so that the rice grains expand, and the expansion coefficient is 35%; and then sterilized by microwave. The temperature is 140°C; on the conveyor belt, the temperature is cooled by wind cooling, and the rice is packaged to become mature rice.

[0076] The diameter of the rice grains of the cooked rice is about 1.3 mm, and the length is about ...

Embodiment 2

[0079] The preparation method of described ready-to-eat cooked rice comprises the following steps:

[0080] 1) Crush the rice to make rice noodles, and grind it with a grinder to make rice noodles with more than 40 mesh.

[0081] 2) Then add water to the rice flour and add 0.08kg of water per kilogram of rice flour; stir, the stirring speed is 200rad / min; Electric heating is used in the twin-screw machine, and the temperature is 110°C.

[0082] 3) The prepared granules are heated by microwave, and the temperature of microwave heating is 80°C; microwave heating is used to quickly dry and form channels from the inside to the outside, so that the rice grains expand, and the expansion coefficient is 30%; and then sterilized by microwave. The temperature is 150°C; the temperature is cooled by wind on the conveyor belt, and the rice is packaged to become mature rice.

[0083] The rapid drying adopts microwave mode, and the temperature of microwave drying is 80-150°C.

[0084] The...

Embodiment 3

[0087] The preparation method of described ready-to-eat cooked rice comprises the following steps:

[0088] 1) Crush the rice to make rice noodles, and grind it with a grinder to make rice noodles with more than 40 mesh.

[0089] 2) Then add water to the rice noodles and add 0.45kg of water per kilogram of rice noodles; stir, the stirring speed is 150rad / min; Electric heating is used in the twin-screw machine, and the temperature is 90°C.

[0090] 3) The prepared granules are heated by microwave, and the temperature of microwave heating is 100°C; microwave heating is used to quickly dry and form a channel from the inside to the outside, so that the rice grains expand, and the expansion coefficient is 40%; and then sterilized by microwave. The temperature is 130°C; the temperature is cooled by wind on the conveyor belt, and the rice is packaged to become mature rice.

[0091] The rapid drying adopts microwave mode, and the temperature of microwave drying is 80-150°C.

[0092...

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Abstract

The invention relates to instant curing rice with enriched nutrient and a technological process and a method, wherein the instant curing rice is formed by processing rice and adding nutrient substances; the rice added with the nutrient substances is processed into rice flour, and then the rice flour is converted into rice grains by adding water, stirring, heating, gluing and curing. The curing rice has the main characteristic of being instant, and simultaneously the product keeps the original nutrient of rice.

Description

[0001] This case is a divisional application with application number: 201210049769.3. technical field [0002] The invention belongs to the field of food processing, and relates to instant rice and a preparation method thereof. Background technique [0003] With the quickening pace of work and life in modern society, the consumption of instant food is increasing, especially instant noodles and instant rice. The instant rice currently in circulation mainly includes: dehydrated and dried type, frozen type (low-temperature frozen rice), canned type (tinplate or soft-packed canned rice), etc. for example: [0004] CN101273768 discloses a preparation process of instant rice, which is characterized in that the rice is washed, steamed, frozen, vacuum-dried, shaped, and packed with seasoning. The invention can be produced industrially, because the preparation process is carried out at a lower temperature and vacuum drying is adopted, the nutritional components of the rice are pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 刘润书董双俊
Owner 日照市莒县金穗工贸有限公司
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