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Preparation method of carrot reprocessed rice

A production method and rice reprocessing technology, which is applied in food preparation, the function of food ingredients, food ingredients as color, etc., can solve the problems of rice manufacturing enterprises such as losses, and achieve the effect of comprehensive nutrition, easy digestion and absorption by the human body, and beautiful appearance

Inactive Publication Date: 2015-02-18
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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0010] Specific implementation method: take by weighing 800g of crushed and sieved rice of 120 mesh, add 160g of glutinous millet, 40g of carrot powder, 24g of peanut meal powder, 1.2g of sucrose ester, 0.16g of konjac powder through crushing and sieve of 150 mesh, and mix well , add 240mL of water, stir evenly, first carry out twin-screw extrusion pre-gelatinization under the conditions of rotating speed 180r / min, feed temperature 30°C, feed speed 55g / min, and discharge temperature 100°C, and then perform twin-screw extrusion pregelatinization at a speed of 195r / min Min, feed temperature 40°C, feed speed 40g / min, discharge temperature 55°C for twin-screw extrusion granulation, trimming rice grains, drying at 75°C, wind speed 0.3m / s for 7min, 100°C, wind speed 0.6m / s s drying for 15 minutes, drying at 70°C and a wind speed of 0.4m / s for 8 minutes, polishing, and grain selection to obtain carrots and then rice.

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Abstract

The invention discloses a preparation method of carrot reprocessed rice. The preparation method comprises steps as follows: broken rice is ground and sieved by a screen with 120 meshes, 20% of glutinous millet which are ground and sieved by a screen with 150 meshes, 5% of carrot meal, 3% of peanut meal, 0.15% of sucrose ester and 0.02% of konjaku flour are added and uniformly mixed, 30% of water is added, the mixture is uniformly blended and subjected to extrusion and pregelatinization by double screws and subjected to extrusion and granulation by the double screws, and rice is trimmed, dried at the temperature of 75 DEG C at the wind speed of 0.3 m / s for 7 minutes, dried at the temperature of 100 DEG C at the wind speed of 0.6 m / s for 15 minutes, dried at the temperature of 70 DEG C at the wind speed of 0.4 m / s for 8 minutes, polished and selected, and the carrot reprocessed rice is obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing rice processed from carrots. 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): A23L1/10A23L1/30A23L33/10A23L33/105
CPCA23L33/00A23L7/143A23V2002/00A23V2200/30A23V2200/04
Inventor 赵依娜
Owner HAERBIN AIBOYA FOOD TECH DEV