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A kind of FD convenient oat compound rice and preparation method thereof

A production method and technology of oatmeal, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of nutrient loss, long rehydration time, low rehydration rate, etc., and achieve rich nutrition, good taste, and safety high effect

Active Publication Date: 2017-07-14
ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The instant rice of the prior art has disadvantages such as long rehydration time, low rehydration rate, serious nutritional loss, etc.

Method used

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  • A kind of FD convenient oat compound rice and preparation method thereof
  • A kind of FD convenient oat compound rice and preparation method thereof
  • A kind of FD convenient oat compound rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Take 400g of naked oats after cleaning and removing impurities, and conduct a high-temperature instant enzyme inactivation at 130°C for 10s. After the oats are cooled, they will be balanced to the initial moisture content. Add water to moisten the oats for 3 hours, so that the moisture content after moistening is 9%, and then use the configuration The oat peeling machine with 60# grinding wheel rubs and peels the oats for 15 seconds. At this time, the peeling rate is 9%, and the rice yield is 77%. The crumbs are removed to obtain peeled oatmeal.

[0044] Weigh 300g of peeled oatmeal, mix it with 700g of japonica rice, soak it in 0.5% baking powder solution for 40min at 25°C, pour off the baking powder solution, add water (2000g) twice the weight of raw rice, and put it in a pressure cooker Cook for 15 minutes at a cooking temperature of 120°C. After cooling, disperse for 30 seconds in clear water twice the mass of raw rice. Filter out the clear water and blot the rema...

Embodiment 2

[0046] Take 400g of peeled oats after cleaning and removing impurities, and conduct a high-temperature instant enzyme inactivation at 135°C for 8s. After the oats are cooled, they will be balanced to the initial moisture content. Add water to moisten the oats for 3 hours, so that the moisture content after moistening is 10%, and then use the configuration The oat peeling machine with 60# grinding wheel rubs and peels the oats for 15 seconds. At this time, the peeling rate is 9.5%, and the rice yield is 76%. The crumbs are removed to obtain peeled oatmeal.

[0047]Weigh 300g of peeled oatmeal, mix it with 700g of japonica rice, soak it in 0.6% baking powder solution for 40min at 27°C, pour off the baking powder solution, add water (2000g) twice the weight of raw rice, and put it in a pressure cooker Cook for 15 minutes at a cooking temperature of 120°C. After cooling, disperse for 30 seconds in clear water twice the mass of raw rice. Filter out the clear water and blot the re...

Embodiment 3

[0049] Take 400g of peeled oats after cleaning and removing impurities, and conduct a high-temperature instant enzyme inactivation at 140°C for 6s. After the oats are cooled, they will be balanced to the initial moisture content. Add water to moisten the oats for 3 hours, so that the moisture content after moistening is 11%, and then use the configuration The oat peeling machine with 60# grinding wheel rubs and peels the oats for 15 seconds. At this time, the peeling rate is 10%, and the rice yield is 75%. The crumbs are removed to obtain peeled oatmeal.

[0050] Weigh 300g of peeled oatmeal, mix it with 700g of japonica rice, soak it in 0.7% baking powder solution for 40min at 29°C, pour off the baking powder solution, add water (2000g) twice the weight of raw rice, and put it in a pressure cooker Cook for 15 minutes at a cooking temperature of 120°C. After cooling, disperse for 30 seconds in clear water twice the mass of raw rice. Filter out the clear water and blot the re...

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Abstract

The invention discloses an FD (Freeze-Drying) convenient mixed oat rice and a making method of the rice, and belongs to the technical fields of convenient health food processing. The FD convenient mixed oat rice comprises the following raw materials in parts by weight: 3 parts of peeled oats and 7 parts of japonica rice. The peeling rate of the peeled oats is 9-11%. The making method comprises the following steps: mixing the oats subjected to peeling by an oat peeling machine with japonica rice, soaking the peeled oats and the japonica rice in a 0.5% baking powder solution, filtering the baking powder solution, adding into water, cooking in a 120 DEG C pressure cooker, cooling, and performing dispersion in water, discharging clear water, drying remaining water on the surface of rice, performing slow pre-freezing, and freeze-drying by a vacuum freeze-drying process to obtain the finished product. The FD convenient mixed oat rice is suitable for high blood pressure, high cholesterol and high blood sugar groups and physical weak people, is the best choice for fast food of busy people and home fast food, is a delicious food in outdoor activities such as travel and outdoor adventure, and has a wide market prospect.

Description

technical field [0001] The invention relates to the technical field of convenient health food processing, in particular to an FD instant oatmeal compound rice and a preparation method thereof. Background technique [0002] Rice is one of the traditional staple foods of our country. It is easy to make, has a good taste and strong aroma. It has been used as the most ideal raw material for making instant rice. However, because people are now pursuing better taste and more delicate appearance, the rice as staple food is becoming more and more refined, which greatly reduces the nutrient content in rice. As a recognized nutritional and health food, oatmeal has various functions such as lowering blood fat, lowering blood sugar, enhancing immunity, anti-aging and probiotics. Compared with simple rice instant rice, FD instant rice made of oats and rice is convenient to eat, has a good taste, and has balanced nutrition, which can improve people's dietary structure unconsciously. [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/117A23L33/00A23L7/139
CPCA23L7/117A23L33/00A23V2002/00A23V2200/328A23V2200/3262A23V2200/324
Inventor 申瑞玲董吉林相启森李红李林周素梅
Owner ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY
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