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Processing technique of freeze-dried instant porridge

A processing technology and a technology for instant porridge, which is applied in the processing technology field of freeze-dried instant porridge, can solve the problems of hard taste, poor rehydration, poor chewing feeling, etc., and achieve the effects of moderate taste, keeping rice grains, and good chewing feeling.

Inactive Publication Date: 2016-06-15
FUJIAN MINZHONG ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a processing technology of freeze-dried instant porridge to solve the problem that the instant porridge prepared by the existing method has either good rehydration property but soft and rotten rice quality and poor chewing feeling, or strong rice grain feeling but easy taste. Problems with hardness and poor rehydration

Method used

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  • Processing technique of freeze-dried instant porridge
  • Processing technique of freeze-dried instant porridge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Cleaning: put japonica rice (pearl rice) into drinking water twice its volume, stir and wash for 1 min; repeat the washing;

[0023] (2) Drain: Pour the cleaned japonica rice with a thickness of no more than 10cm on a stainless steel screen to drain for 3 minutes, mix well, and put it in a frame. The thickness is controlled at 18-20cm;

[0024] (3) Freezing: place the framed japonica rice in a -15°C freezer and freeze for 6 hours;

[0025] (4) Cooking: Weigh the frozen japonica rice and water according to the mass ratio of 1:11, mix them evenly, start cooking, count the time after the water boils, and cook for 30 minutes to get a semi-finished product;

[0026] (5) Packing: evenly pour the cooked semi-finished product into the mold;

[0027] (6) Cooling: Cool the semi-finished product at room temperature to room temperature after loading;

[0028] (7) Vacuum freeze-drying: Send the frozen semi-finished product into a freeze-drying furnace. The freeze-drying parame...

Embodiment 2

[0030] (1) Cleaning: Put japonica rice (pearl rice) into drinking water 2.5 times its volume, stir and wash for 1 min; repeat the washing once;

[0031] (2) Drain: Pour the cleaned japonica rice with a thickness of no more than 10cm on a stainless steel screen to drain for 3 minutes, mix well, and put it in a frame. The thickness is controlled at 20-21cm;

[0032] (3) Freezing: place the framed japonica rice in a freezer at -18°C for 8 hours;

[0033] (4) Cooking: Weigh the frozen japonica rice and water according to the mass ratio of 1:11, mix them evenly, start cooking, count the time after the water boils, and cook for 30 minutes to get a semi-finished product;

[0034] (5) Packing: evenly pour the cooked semi-finished product into the mold;

[0035] (6) Cooling: Cool the semi-finished product at room temperature to room temperature after loading;

[0036] (7) Vacuum freeze-drying: Send the frozen semi-finished product into a freeze-drying furnace. The freeze-drying param...

Embodiment 3

[0038] (1) Cleaning: put japonica rice (pearl rice) into drinking water twice its volume, stir and wash for 1 min; repeat the washing;

[0039] (2) Drain: Pour the cleaned japonica rice with a thickness of no more than 10cm on a stainless steel screen to drain for 3 minutes, mix well, and put it in a frame. The thickness is controlled at 18-20cm;

[0040](3) Freezing: place the framed japonica rice in a -15°C freezer and freeze for 6 hours;

[0041] (4) Cooking: Weigh the frozen japonica rice and water according to the mass ratio of 1:11, mix them evenly, and add 0.03% vitamin E of the total mass of the frozen japonica rice and water, start cooking, and boil with water After the timing, the cooking time is 30 minutes, and the semi-finished product is obtained;

[0042] (5) Packing: evenly pour the cooked semi-finished product into the mold;

[0043] (6) Cooling: Cool the semi-finished product at room temperature to room temperature after loading;

[0044] (7) Slow freezing ...

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Abstract

The invention discloses a processing technique of freeze-dried instant porridge.The processing technique includes: cleaning, draining, freezing, boiling, dishing and freeze-drying raw material rice, and particularly includes: cleaning, draining and framing the raw material rice, controlling thickness to 18-22 cm, and placing at minus 15-minus 20 DEG C for freezing for 6-8 h; mixing the raw material rice after being frozen with water proportionally, adding vitamin E, and boiling for 30-35 min to obtain a semi-finished product; cooling; slowly freezing, quickly freezing, and freeze-drying to obtain the freeze-dried instant porridge.The freeze-fried instant porridge prepared by the processing technique is high in rehydration capability, rice-shaped and good in chewability, can present natural viscosity of rice porridge without softness and mushiness and is moderate in taste, boiling and processing time is shortened, retrogradation of the instant porridge can be well inhibited, rice-water separation can be prevented, and good quality can be maintained during a quality guarantee period.The freeze-dried instant porridge is healthy food which is convenient, nutrient and suitable for people of all ages, and is suitable for processing, production, popularization and eating.

Description

technical field [0001] The invention relates to the field of deep processing of food porridge, in particular to a processing technology of freeze-dried instant porridge. Background technique [0002] With the development of the economy and the improvement of living standards, people's pace of life is constantly accelerating, and their diet concepts have also undergone significant changes. People pay more and more attention to the convenience, nutrition and functionality of food. As a kind of food, porridge has a history of thousands of years in my country, and occupies an important position in traditional nutrition. In recent years, with the acceleration of people's life rhythm, in order to realize the convenience, quickness and nutrition of porridge, instant porridge has appeared on the market, that is, pretreatment of japonica rice by physical and chemical methods, and the treated rice is powdery or still This kind of food in the shape of rice grains is packaged in a plas...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/15A23L3/36A23L3/44
CPCA23L3/36A23L3/44A23V2002/00A23V2200/02A23V2200/30A23V2250/712
Inventor 林剑阳
Owner FUJIAN MINZHONG ORGANIC FOOD
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