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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

Active Publication Date: 2015-03-25
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on the factors and solutions that affect the quality of miscellaneous grains, and there is no effective technical solution to solve the above problems

Method used

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  • Preparation method and application of fast cooked anti-aging instant food grain rice
  • Preparation method and application of fast cooked anti-aging instant food grain rice
  • Preparation method and application of fast cooked anti-aging instant food grain rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a method for producing instant rice (patent publication number 103844202A), which belongs to the technical field of food processing. Ordinary rice is selected as raw material, after soaking and steaming, adding ethanol aqueous solution to separate it, after filtering, continuing to stew the rice, tempering, and using infrared and ultrasonic synergistic drying, the prepared instant rice has low water activity, good rehydration performance and storage property . The main process steps are as follows, rice screening and elutriation: choose rice without sand impurities as raw material, and wash it with tap water 2-3 times to remove dust and rice bran and other sundries; soak rice and add 1.2-1.4 Double the amount of tap water, soak at 35-45°C for 20-30 minutes; steam and disperse the rice: cook the soaked rice for 20-25 minutes until it is completely gelatinized, add 2 times the amount of ethanol aqueous solution to disperse, filter and stew the ric...

Embodiment 2

[0036] The making of embodiment 2 instant barley soybean meal

[0037] The pretreated japonica rice is obtained after cleaning and elutriating the japonica rice. Then barley and soybean are pretreated under the following conditions:

[0038] The selected soaking solution is a mixture of 5% trehalose and 0.3% lecithin, the weight ratio of the mixed grains to the soaking liquid is 1:3, the soaking temperature is 25°C, and the soaking time is 6 hours; after soaking, put the grains into the steamer After adding 1.2 times the mass of water, cook for 15 minutes; then carry out microwave drying, the condition is that the microwave power is 300W, and the drying time is 20 minutes. The pretreated miscellaneous grains were obtained after microwave drying.

[0039] Put the pretreated stem rice, barley and soybeans (70% of stem rice, 25% of barley, and 5% of soybean) into the soaking liquid together, and the composition of the soaking liquid is trehalose 5%, lecithin 0.3%, rice The weigh...

Embodiment 3

[0040] The making of embodiment 3 instant oatmeal red bean rice

[0041] The pretreated japonica rice is obtained after cleaning and elutriating the japonica rice. Then oats and red beans are pretreated under the following conditions:

[0042] The selected soaking solution is a mixture of 7% trehalose and 0.1% lecithin, the weight ratio of the mixed grains to the soaking liquid is 1:2, the soaking temperature is 20°C, and the soaking time is 1h; after soaking, put the grains into the steamer After adding 1.5 times the mass of water, cook for 30 minutes; then carry out microwave drying, the condition is that the microwave power is 500W, and the drying time is 10 minutes. The pretreated miscellaneous grains were obtained after microwave drying.

[0043] Put the cleaned and washed stem rice and pretreated oats and red beans (70% of stem rice, 25% of oats, and 5% of red beans) into the soaking liquid together, and the composition of the soaking liquid is 7% trehalose , lecithin...

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Abstract

The invention discloses a preparation method and application of fast cooked anti-aging instant grain rice, and belongs to the technical field of food processing. The method provided by the invention comprises the following steps: soaking, steaming food grains and carrying out microwave drying treatment on the food grains by taking pretreated polished round-grained rice as a raw material and food grains as an auxiliary material, carrying out auxiliary soaking treatment by utilizing ultrasonic waves, steaming after treatment, dispersing by utilizing a dispersing liquid after steaming, filling quantitatively after dispersing, and finally carrying out steaming sterilization so as to obtain a finished product. The method provided by the invention can be used for solving the problems of dry and hardened rice and the like due to food grain starch aging and preventing the problem of decreasing of the quality of food grains in the sales and storage processes, and the fast cooked anti-aging instant grain rice is prepared and is suitable for industrial popularization and application.

Description

technical field [0001] The invention relates to a preparation method and application of quick-cooking anti-aging and retrogradation ready-to-eat miscellaneous grain rice, which belongs to the technical field of food processing. Background technique [0002] With the improvement of living standards and the acceleration of the pace of work, the demand for convenience food is increasing day by day. In recent years, instant rice has been favored by consumers for its convenience and sanitation, safety and storability, good palatability, and compliance with traditional Chinese eating habits. Cereals are known as a treasure house of nutrition, rich in protein, vitamins and dietary fiber, and rich in biologically active substances such as phenols and ketones. How to make full use of the active ingredients in miscellaneous grains so that they can adjust the dietary structure and balance nutrition in the process of eating is also the focus of people's attention. However, due to the ...

Claims

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Application Information

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IPC IPC(8): A23L1/182A23L7/196
CPCA23V2002/00A23V2300/48A23V2300/24
Inventor 宋大巍刁静静王立东孙大庆张丽萍
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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