Preparation method and application of fast cooked anti-aging instant food grain rice
An anti-aging and miscellaneous grain technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as no effective technical solutions, achieve good taste and quality, avoid quality decline, and prevent aging effects
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[0034] Example 1
[0035] This embodiment provides a method for producing instant rice (Patent Publication No. 103844202A), which belongs to the technical field of food processing. Select ordinary rice as the raw material, add ethanol aqueous solution after soaking and cooking, and then continue to stew the rice after filtration, temper, and use infrared and ultrasonic to dry together. The instant rice prepared has low water activity, good rehydration performance and storage ability. . The main process steps are as follows, rice screening and washing: select rice without sand impurities as raw materials, wash 2-3 times with tap water to remove dust and rice bran and other impurities; add 1.2-1.4 to the washed rice after soaking the rice Double the amount of tap water, soak at 35-45°C for 20-30min; rice cooking and dispersion: steam the soaked rice for 20-25min until it is completely gelatinized, add 2 times the amount of ethanol aqueous solution for dispersion, filter and simmer...
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[0036] Example 2 Preparation of instant barley and soybean rice
[0037] After washing and panning the japonica rice, the pretreated japonica rice is obtained. Then barley and soybeans were pretreated under the following conditions:
[0038] The selected soaking liquid is a mixture of 5% trehalose and 0.3% lecithin, the weight ratio of the mixed grains and the soaking liquid is 1:3, the soaking temperature is 25℃, and the soaking time is 6h; after soaking, put the grains into the steamer After adding 1.2 times the mass of water, cooking for 15 minutes; then microwave drying, the condition is that the microwave power is 300W, and the drying time is 20 minutes. After microwave drying, pre-treated grains are obtained.
[0039] Put the pretreated stalk rice, barley and soybeans (70% of stalk rice, 25% barley, and 5% soybeans) into the soaking solution. The composition of the soaking solution is 5% trehalose, 0.3% lecithin, and rice. The weight ratio of total bean weight to soaking liq...
Example Embodiment
[0040] Example 3 Preparation of instant oatmeal and red bean rice
[0041] After washing and panning the japonica rice, the pretreated japonica rice is obtained. Then the oats and red beans were pretreated under the following conditions:
[0042] The selected soaking liquid is a mixture of 7% trehalose and 0.1% lecithin, the weight ratio of the mixed grains and the soaking liquid is 1:2, the soaking temperature is 20℃, and the soaking time is 1h; after soaking, put the grains into the steamer After adding 1.5 times the mass of water, cooking for 30 minutes; then microwave drying, the condition is that the microwave power is 500W, and the drying time is 10 minutes. After microwave drying, pre-treated grains are obtained.
[0043] Put the cleaned and washed stalked rice together with the pretreated oats and red beans (70% of stalked rice, 25% of oats, and 5% of red beans) into the soaking liquid. The composition of the soaking liquid is 7% trehalose , Lecithin 0.1%, the weight ratio...
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