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Preparation method of shiitake reproduced rice

A production method and technology for reproducing rice, applied in the field of food processing, can solve problems such as loss of rice-making enterprises, and achieve the effects of comprehensive nutrition, easy digestion and absorption of human body, and beneficial digestion and absorption of human body.

Inactive Publication Date: 2015-01-07
HAERBIN AIBOYA FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the improvement of people's living standards and rice processing precision, the strengthening of product classification and the reclassification of rice quality grades in the latest national standards, the amount of broken rice produced during rice production and processing is still increasing year by year. Deep processing of broken rice in order to increase the added value of broken rice will directly lead to the loss of low-profit rice-making enterprises

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 2

[0011] Specific implementation method: take by weighing 1000g of crushed and sieved rice of 120 mesh, add peeled, germ removed, superfine grinding, 250g of waxy corn, 30g of peanut meal powder, 1.5g of sucrose ester, 0.2g of konjac powder , mixed, and then add 250mL of mushroom juice, and mix evenly, first carry out twin-screw extrusion pregelatinization under the conditions of rotation speed 180r / min, feed temperature 30°C, feed speed 55g / min, discharge temperature 100°C, and then Twin-screw extrusion granulation was carried out at a speed of 195r / min, a feed temperature of 40°C, a feed speed of 40g / min, and a discharge temperature of 55°C, and rice grains were trimmed, dried at 75°C and a wind speed of 0.3m / s for 7 minutes, and then dried at 100°C, Dry at a wind speed of 0.6m / s for 15 minutes, then dry at 70°C for 8 minutes at a wind speed of 0.4m / s, polish, and select grains to obtain shiitake mushrooms and rice.

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Abstract

The invention provides a preparation method of shiitake reproduced rice. The preparation method comprises the following steps: smashing broken rice and sieving with a 120-mesh screen, adding 25% of waxy corn which is peeled, de-embryonated performed superfine grinding and filtered with a 150-mesh screen, 3% of peanut meal powder, 0.15% of sucrose ester, and 0.02% of konjac flour, mixing, and adding 25% of shiitake juice, mixing uniformly, performing double-screw extrusion pregelatinization, performing double-screw extrusion granulation to trim rice grains, drying for 7 min under the conditions that the temperature is 75 DEG C and the wind speed is 0.3 m / s, drying for 15 min under the conditions that the temperature is 100 DEG C and the wind speed is 0.6 m / s, drying for 8 min under the conditions that the temperature is 70DEG C and the wind speed is 0.4 m / s, polishing and classifying so as to obtain the shiitake reproduced rice.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing rice from shiitake mushrooms. Background technique [0002] The process of processing rice into rice will produce 10%-15% broken rice. In terms of composition and nutrition, there is no obvious difference between broken rice and whole rice, but the price of broken rice is 30-40% lower than that of rice. In recent years, with the improvement of people's living standards and rice processing precision, the strengthening of product classification and the reclassification of rice quality grades in the latest national standards, the amount of broken rice produced during rice production and processing is still increasing year by year. Deep processing of broken rice to increase the added value of broken rice will directly lead to the loss of low-profit rice-making enterprises. [0003] Using broken rice as raw material to produce reprocessed rice is one of the ways to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L33/10
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV