Preparation method of moisturizing instant rice

A technology of instant rice and production methods, which is applied in food preparation, food shaping, multi-step food processing, etc. It can solve the problems of loose extrusion products, affecting appearance and texture, poor stability of single-screw extrusion, etc., and achieve moderate Hardness and chewiness, improved texture and appearance, improved adaptability

Active Publication Date: 2015-04-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The patent of application number CN2004100141105.9 "a preparation method of compound instant rice" discloses a processing method of instant rice that is first extruded by a single-screw extruder and then steamed. Adding water and mixing→extruding and curing→forming→cooking→drying→cooling→finished product, but in actual operation, single-screw extrusion has poor stability and is prone to powder pouring, and the extruded product is prone to loosening during cooking, which affects its Appearance and Texture
The patent of application number CN200710191263.5 " the twin-screw secondary extrusion preparation method of nutritious instant rice " discloses the technique that twin-screw secondary extrusion method produces dehydrated instant rice, and this technique is through secondary extrusion, secondary crushing, increases Increased the complexity of the process, high production energy consumption and cost
Both of the above two methods need to be tempered by adding water before entering the extruder. Because the moisture distribution is not uniform, it often leads to agglomeration of rice flour, which affects the quality of extruded rice and the stability of transportation.

Method used

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  • Preparation method of moisturizing instant rice

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Experimental program
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Effect test

Embodiment 1

[0022] Embodiment 1 The preparation steps of the present embodiment moisturizing type instant rice are as follows:

[0023] (1) Pre-cooking of raw materials: Add 300g of drinking water to 300g of broken rice (japonica rice), and cook for 2.5min in a rice cooker with a rated power of 700W to make the degree of gelatinization 40%;

[0024] (2) Drying: Filter out the excess water after pre-cooking, and then dry the material in a drying oven at 60°C to control its moisture content to 22%;

[0025] (3) Pulverization: pulverize the dried material to a particle size of 0.425mm with a pulverizer;

[0026] (4) Extrusion and cutting molding: Put the pulverized material into the feeder and enter it into the twin-screw extruder for extrusion. The parameters of the extruder are set as: screw speed 90r / min, the sleeve from the feed port The four-stage temperature of the outlet is 30°C, 40°C, 50°C, and 70°C in sequence; the extruded material is extruded through the rice grain-shaped...

Embodiment 2

[0029] The preparation steps of the moisturizing type instant rice of the present embodiment are as follows:

[0030] (1) Pre-cooking of raw materials: Add 300g of drinking water to 300g of broken rice (japonica rice), and cook for 2.5min in a rice cooker with a rated power of 700W to make the degree of gelatinization 50%;

[0031] (2) Drying: Filter out the excess water after pre-cooking, and then dry the material in a drying oven at 60°C to control its moisture content to 23%;

[0032] (3) Pulverization: pulverize the dried material to a particle size of 0.425mm with a pulverizer;

[0033] (4) Extrusion and cutting molding: Put the pulverized material into the feeder and enter it into the twin-screw extruder for extrusion. The parameters of the extruder are set as: screw speed 100r / min, the sleeve from the feed port The four-stage temperature of the outlet is 33°C, 43°C, 53°C, and 73°C in sequence; the extruded material is extruded through the rice grain-shaped die hole...

Embodiment 3

[0036] The preparation steps of the moisturizing type instant rice of the present embodiment are as follows:

[0037] (1) Pre-cooking of raw materials: Add 300g of drinking water to 300g of broken rice (japonica rice), and cook for 2.5min in a rice cooker with a rated power of 700W to make the gelatinization degree 60%;

[0038] (2) Drying: Filter out the excess water after pre-cooking, and then dry the material in a drying oven at 60°C to control its moisture content to 24%;

[0039] (3) Pulverization: pulverize the dried material to a particle size of 0.425mm with a pulverizer;

[0040] (4) Extrusion and cutting molding: Put the pulverized material into the feeder and enter it into the twin-screw extruder for extrusion. The parameters of the extruder are set as: screw speed 120r / min, the sleeve from the feed port The four-stage temperature of the outlet is 35°C, 45°C, 55°C, and 75°C in sequence; the extruded material is extruded through the rice grain-shaped die hole, a...

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PUM

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Abstract

The invention discloses a preparation method of moisturizing instant rice. By taking broken rice as a raw material, the moisturizing instant rice is prepared by the following steps: pre-cooking; drying; crushing; carrying out twin-screw extrusion; cutting and moulding; packaging; sealing; and sterilizing. In the pre-cooking step, the degree of gelatinization is controlled at 40-60%. In the drying step, the water content is controlled at 20-25%. According to the invention, the moisturizing instant rice is processed and prepared by adopting pre-cooking step combined with twin-screw extrusion, so that the moisturizing instant rice prepared is full in particle, glittering and translucent in color and luster, appropriate in hardness and chewiness and durable in storage, and the quality of the moisturizing instant rice is close to that of natural rice.

Description

technical field [0001] The invention relates to a method for making extruded instant rice, in particular to a method for making instant rice by precooking and twin-screw extrusion processing, and belongs to the technical field of food processing. Background technique [0002] Along with the quickening of rhythm of life and the raising of living standard, instant rice is subjected to people's favor day by day. [0003] At present, most of the instant rice sold on the market in my country is produced by traditional techniques, and its eating convenience is not good (rehydration time is 8-12 minutes or it needs to be heated by microwave or stove), and its eating quality is not good. [0004] Extrusion technology, which originated in the 1940s, is widely used in the production of various foods as an economical and practical new processing method. In the 1980s, American Harrow first used a single-screw extruder to make instant rice. Production. In extrusion processing, the fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23P1/12A23L7/10A23P30/20
CPCA23L7/122A23L7/126A23P10/40A23V2002/00A23V2300/24A23V2300/38
Inventor 金征宇曹晶赵建伟田耀旗谢正军焦爱权周星王金鹏杨哪徐学明
Owner JIANGNAN UNIV
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