Coarse cereal instant rice and preparation method thereof

A technology for instant rice and miscellaneous grains, applied in the field of food processing, can solve the problems of poor rehydration of products, and achieve the effects of low loss of nutrients, bulky tissue state, and short processing time

Active Publication Date: 2014-02-12
王金玺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional drying method only removes the moisture or solvent in some raw materials, semi-finished products and finished products, so as to facilitate processing, use, transportation and storage, etc., but cannot change the dense internal structure of the material, so that the product has extremely poor rehydration. Can not meet the needs of modern people's fast-paced living habits
[0007] At present, there is no nutritious and balanced instant rice with good rehydration that only uses corn flour, rice and other miscellaneous grains as raw materials, and is processed by twin-screw extrusion and curing technology and baking and puffing technology. and scientific properties

Method used

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  • Coarse cereal instant rice and preparation method thereof
  • Coarse cereal instant rice and preparation method thereof
  • Coarse cereal instant rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 89 parts of corn flour, 10 parts of starch, and 1 part of solid vegetable oil are fully mixed, and 25 kg of mixed raw materials are sent to the solid feeder at a speed of 100 kg / h. Then it is sent to the twin-screw extruder, and the temperature in each temperature zone is adjusted to 60°C for zone II, 100°C for zone III, 110°C for zone IV, 70°C for zone V, and 50°C for zone VI, with the screw speed It is 220r / min, and the amount of water added is 30%. The temperature of the die head is 80°C. The mature material is cut and transported to a fluidized bed at 80°C for drying, so that the moisture reaches 8%. Finally, it is sieved and packaged after cooling.

[0035] Conclusion: The grains of instant rice with miscellaneous grains obtained from the above tests are compact and have no puffing phenomenon inside (see figure 1 ), the rehydration property was very poor, and the rehydration time was as long as 30 minutes.

Embodiment 2

[0037] 89 parts of corn flour, 10 parts of starch, and 1 part of solid vegetable oil are fully mixed, and 25 kg of mixed raw materials are sent to the solid feeder at a speed of 100 kg / h. Then it is sent to the twin-screw extruder, and the temperature in each temperature zone is adjusted to 60°C for zone II, 100°C for zone III, 110°C for zone IV, 70°C for zone V, and 50°C for zone VI, with the screw speed It is 220r / min, and the amount of water added is 30%. The temperature of the die head is 80°C, the cured material is cut, transported to a fluidized bed at 80°C for drying, so that the moisture reaches 15%, and then baked at a high temperature of 150°C for 1-2 minutes, so that the moisture reaches 8%. Finally, carry out sub-sieving treatment, and pack after cooling.

[0038] Conclusion: The rice grains of instant rice with miscellaneous grains obtained from the above experiments are dense in texture, with only a few small air bubbles inside, which are not uniform, and the re...

Embodiment 3

[0040] 89 parts of corn flour, 10 parts of starch, and 1 part of solid vegetable oil are fully mixed, and 25 kg of mixed raw materials are sent to the solid feeder at a speed of 100 kg / h. Then it is sent to the twin-screw extruder, and the temperature in each temperature zone is adjusted to 60°C for zone II, 100°C for zone III, 110°C for zone IV, 70°C for zone V, and 50°C for zone VI, with the screw speed It is 220r / min, and the amount of water added is 30%. The temperature of the die head is 80°C, the cured material is cut, transported to a fluidized bed at 80°C for drying, so that the moisture content reaches 12%, and then baked at a high temperature of 190°C for 1-2 minutes, so that the moisture content reaches 8%. Finally, carry out sub-sieving treatment, and pack after cooling.

[0041] Conclusion: the texture state of rice grains of instant rice obtained from the above tests is more bulky and the surface is smooth (see figure 2 ), there are uniform air bubbles inside,...

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Abstract

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a miscellaneous grain instant rice and a preparation method thereof. Background technique [0002] Entering the 21st century, the industrialization of staple food has become the development direction of the food industry. With the continuous development of our country's economy, especially the continuous acceleration of the pace of life, people have changed their traditional way of life, and they are less and less willing to spend more time in the kitchen. The new generation of consumer groups is constantly growing. Traditional Staple food can no longer satisfy the purchase needs of consumers, making convenience staple food more and more popular among consumers. Moreover, the traditional staple food rice has a dense tissue state and needs to be washed and cooked before it can be eaten. And in the process of elutriation and cooking, some nutrients will be lost. This t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/20A23L1/29A23L7/17
CPCA23L7/161A23L11/00A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 阎仲黎
Owner 王金玺
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