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Nutrition-balanced instant health-preserving rice and preparation method thereof

A technology for maintaining rice and nutrition, applied in the field of food processing, can solve the problems of the taste of whole grains, different crushing fineness of ingredients, and drying speed of flakes. Effect

Inactive Publication Date: 2016-07-20
GUANGZHOU HUAYUAN FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The production method of miscellaneous grain rice and convenient instant porridge is a lot at present, but also has more shortcoming: as: publication number is that the patent application of CN86107962A discloses the production method of instant porridge, and its processing technology has three obvious weak points: a. Steamed b. Flaky c. Slow drying
The patent application with the publication number CN101473914A discloses a five-grain instant rice porridge and its preparation method, which mainly adopts the method of microwave treatment. Although various grains can also be mixed together to achieve nutritional balance, the method Complicated and not fast
It also doesn't solve the bad taste problem of whole grains
[0006] The invention patent CN103815299A, which was previously applied by the applicant of this patent and Changsha Fumake Food Engineering Technology Co., Ltd., is a method of whole grain instant nutritional porridge, but it is different from the type and proportion of food materials in the present invention, and the grinding fineness of food materials is different. The extruding granulation temperature of the twin-screw extruder, the speed parameters of the cutting machine are different, and the baking temperature is different, which leads to different eating effects of the product - this product is more in line with the health preservation requirements of traditional Chinese medicine. After brewing, it is more like rice porridge with chewy and delicate texture. Lubricity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Grinding of raw materials: Grinding dried rice, millet, soybean, corn, yam, barley, wheat, Hericium erinaceus, carrot, cassava, Gorgon, kudzu root, Poria cocos, walnut kernel and tangerine peel into 80-mesh fine particles respectively to obtain raw materials powder; the raw materials are all fresh and mildew-free, and have been pretreated by sorting, removing stones, and removing iron;

[0027] (2) Raw material ratio, mixing and tempering: In terms of mass percentage, weigh the above raw material powders respectively: rice 20%, millet 6%, soybean 6%, corn 6%, yam 5%, barley 5%, wheat 5% %, Hericium erinaceus 5%, carrot 5%, cassava 5%, Euryale 4%, Pueraria 3%, Poria cocos 2%, walnut kernel 2%, dried orange peel 1%, then mix, add the water of 20% by mass at the same time to adjust quality;

[0028] (3) Extrusion granulation: Extrusion granulation with a twin-screw extruder controlled by five sections and six temperatures. The six temperatures are 80°C, 150°C, 160°C, ...

Embodiment 2

[0032](1) Grinding of raw materials: Grinding dried rice, millet, soybean, corn, yam, barley, wheat, Hericium erinaceus, carrot, cassava, Gorgon, kudzu root, Poria cocos, walnut kernel and tangerine peel into 80-mesh fine particles respectively to obtain raw materials powder; the raw materials are all fresh and mildew-free, and have been pretreated by sorting, removing stones, and removing iron;

[0033] (2) Raw material ratio, mixing and tempering: In terms of mass percentage, weigh the above raw material powders respectively: rice 24%, millet 3%, soybean 3%, corn 5%, yam 5%, barley 5%, wheat 5% %, Hericium erinaceus 5%, carrot 5%, cassava 5%, Gorgon fruit 4%, kudzu root 3%, poria cocos 2%, walnut kernel 2%, tangerine peel 1%, then mix, add the water of mass percentage 23% simultaneously to adjust quality;

[0034] (3) Extrusion granulation: Extrusion granulation with a twin-screw extruder controlled by five sections and six temperatures. The six temperatures are 80°C, 150°C...

Embodiment 3

[0038] (1) Grinding of raw materials: Grinding dried rice, millet, soybean, corn, yam, barley, wheat, Hericium erinaceus, carrot, cassava, Gorgon, kudzu root, Poria cocos, walnut kernel and tangerine peel into 80-mesh fine particles respectively to obtain raw materials powder; the raw materials are all fresh and mildew-free, and have been pretreated by sorting, removing stones, and removing iron;

[0039] (2) Raw material ratio, mixing and tempering: In terms of mass percentage, weigh the above raw material powders respectively: rice 20%, millet 8%, soybean 4%, corn 5%, yam 5%, barley 5%, wheat 5%, Hericium Hericium 5%, Carrot 5%, Cassava 5%, Gorgon 4%, Pueraria 3%, Poria 2%, Walnut 2%, Tangerine Peel 1%, then mix, add 20% water at the same time Tempering;

[0040] (3) Extrusion granulation: Extrusion granulation with a twin-screw extruder controlled by five sections and six temperatures. The six temperatures are 80°C, 150°C, 160°C, 50°C, 40°C, and 80°C; Machine speed is 130...

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Abstract

The invention belongs to the technical field of food processing and discloses nutrition-balanced instant health-preserving rice and a preparation method thereof. The health-preserving rice is prepared from the following raw materials in percentage by mass: 20-25% of rice, 3-8% of millets, 3-8% of soybeans, 5-8% of corn grains, 5% of Chinese yams, 5% of coix seeds, 5% of wheat, 5% of bearded tooth mushroom, 5% of carrots, 5% of cassava, 4% of euryale ferox seeds, 3% of kudzuvine roots, 2% of poria cocos, 2% of walnut kernels, 1% of dried orange peels and 20-23% of water. The preparation method of the nutrition-balanced instant health-preserving rice comprises the following steps: crushing the raw materials; mixing the crushed materials and conditioning the mixed materials; carrying out extruding so as to granulate the conditioned material; carrying out baking so as to shape the granules; and cooling the shaped granules and packaging the cooled granules. The health-preserving rice satisfies the basic requirements of 'diversified foods on basis of cereals' in the Dietary Guidelines for Chinese Residents, and is free of addition of any chemical additives. The health-preserving rice can be eaten after being brewed with hot water of which the temperature is 80 DEG C or above for three minutes; and the brewed health-preserving rice is similar to a rice porridge, and is golden in color and luster, refreshing in taste and mutually complementary in nutrients. The nutrition-balanced instant health-preserving rice is a meal-replacement food suitable for modern sub-healthy populations, and has wide market prospects and promotion values.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a compound rice and a preparation method thereof, in particular to a balanced nutritional instant health-preserving rice containing more than ten kinds of grains, beans, vegetables and fruits and a preparation method thereof. Background technique [0002] The "Dietary Guidelines for Chinese Residents" clearly pointed out the requirements of "variety of foods, mainly grains" and "eat more fruits and vegetables". , and the lack of physical exercise caused by the accelerated pace of work, the above factors have caused a large number of urban population, white-collar workers and mental workers to be in a sub-health state. With the improvement of people's living standards and the change of food culture, concepts such as "natural health care" and "balanced nutrition" have gradually penetrated into people's daily diet. [0003] The porridge culture in my country has a long histor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L11/00A23L19/00A23L19/10A23L25/00A23L31/00A23L33/00A23P30/25
CPCA23V2002/00A23V2200/32
Inventor 吴晖虞忠明赖富饶晏文会
Owner GUANGZHOU HUAYUAN FOOD SCI & TECH
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