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Chinese yam rice and preparation method thereof

A technology of yam rice and yam, which is applied in food preparation, food heat treatment, and the function of food ingredients, etc., can solve the problems of fresh yam, such as unsuitable storage, trouble, season and production area, etc., and achieve good rice texture, outstanding flavor, and edible convenient effect

Inactive Publication Date: 2014-10-22
WUXUE WANXING SURFACE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is more troublesome to make and eat now, and fresh yams are not suitable for storage, which cannot meet the needs of consumers due to the influence of seasons and places of origin.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Recipe: yam powder 30Kg, rice flour 70Kg

[0037] ①Put 30Kg of yam powder through a 60-mesh sieve and 70Kg of rice flour through a 60-mesh sieve into a blender and stir until evenly mixed.

[0038] ②Transfer the uniformly mixed material to the conditioning machine, add 28Kg of tap water, stir while adding, and stir for 10 minutes at room temperature.

[0039] ③Transfer the conditioned material to the feeder.

[0040] ④ Extrude, ripen and granulate in a twin-screw extruder to obtain the initial yam rice. The mixed material runs in the extruder in three stages, the first stage is preheating, feeding through the feeder, the temperature is controlled at 50°C, the second stage is extrusion, through twin-screw extrusion, and adjusting the twin-screw extruder The speed and temperature are controlled at 100°C. The third stage is ripening. The material is conveyed in the twin-screw extruder, compressed and sheared for ripening, and cut into rice grains at the end die of the ex...

Embodiment 2

[0046] Recipe: yam powder 10Kg, rice flour 90Kg

[0047] ①Put 10Kg of yam powder passed through 80 mesh sieve and 90Kg of rice flour passed through 80 mesh sieve into the mixer and mix well.

[0048] ②Transfer the mixed material to the conditioning machine, add 30Kg of water, stir while adding, and stir for 10 minutes at room temperature.

[0049] ③Transfer the conditioned material to the feeder.

[0050] ④ Extrude, ripen and granulate in a twin-screw extruder to obtain the initial yam rice. The mixed material runs in the extruder in three stages. The first stage is preheating, feeding through the feeder, and the temperature is controlled at 60 ° C. The second stage is extrusion, through twin-screw extrusion, adjusting the twin-screw extrusion The speed of the press is controlled at 120°C. The third stage is ripening. The material is conveyed in the twin-screw machine, compressed and sheared for ripening, and is cut into rice grains at the terminal die of the extruder. The t...

Embodiment 3

[0056] Recipe: yam powder 50Kg, rice flour 50Kg

[0057]Weigh 50Kg of 60-mesh yam powder and 50Kg of 80-mesh rice flour respectively, add them into a blender and mix evenly. Refer to Embodiment 2 for other detailed operation steps.

[0058] After testing, the moisture content of the yam rice is 13%, and the active polysaccharide content of the yam is 4.0%.

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Abstract

The invention relates to a Chinese yam rice and a preparation method thereof. Rice and Chinese yam are adopted as the raw materials to be processed into Chinese yam rice by twin-screw extrusion and tissue reconstruction. The technical key points lie in that the Chinese yam rice comprises, by mass, 5.0-99.9 parts of rice and 0.1-50.0 parts of Chinese yam powder. The preparation method includes: subjecting the raw materials to crushing, sieving, mixing and conditioning, then carrying out extrusion, granulation and drying, and performing packaging to obtain the finished product. The Chinese yam rice prepared by the method not only has rich nutrition and the functions of invigorating spleen and harmonizing stomach, strengthening physical fitness, and enhancing the body immunity, but also has the cooking characteristics of high quality natural rice. The cooked rice has good texture, and the chewiness and viscoelasticity conform to the consumption preferences in rice diet.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to the productization and industrialization preparation technology of health-care medicinal food, more specifically, a kind of yam rice and a preparation method thereof. technical background [0002] Yam is the tuber of the perennial vine plant Dioscorea in the Dioscoreaceae family. Yam is flat in nature and sweet in taste, and enters the spleen, lung and kidney meridians. It has the functions of invigorating the spleen and stomach, nourishing the lungs and promoting body fluid, strengthening the kidney and nourishing the essence, and is mainly used to treat diarrhea due to spleen deficiency, dysentery, cough and asthma due to lung deficiency, enuresis due to kidney deficiency, frequent urination, nocturnal emission, leukorrhagia, and diabetes embolism. [0003] Yam mainly contains active ingredients such as diosgenin, allantoin, choline, mucus, glycoprotein, and yam active p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/214A23L1/10A23L33/00A23L7/10A23L19/10
CPCA23L19/10A23L7/10A23L33/00A23P30/20A23V2002/00A23V2200/30A23V2300/16A23V2300/24
Inventor 陈运中
Owner WUXUE WANXING SURFACE IND CO LTD
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