Preparation method of instant cured compound sorghum rice
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A technology for compounding rice and sorghum, applied in food science, food ingredients as taste improvers, etc., can solve problems such as time-consuming and laborious, and achieve the effect of eliminating bitterness, better taste, and increasing nutritional and health care value.
Inactive Publication Date: 2016-07-27
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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[0004] Rice is one of the staple foods that Chinese residents love, and the consumption is huge. However, the production of traditional rice needs to go through steps such as rice washing, cleaning, and steaming, which is time-consuming and laborious.
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Embodiment 1
[0028] A preparation method of instant cooked sorghum compound rice. The raw materials are: 42 parts of whole sorghum powder, 17 parts of whole superfine potato powder, 48 parts of superfine mixed rice flour, 0.1 part of monoglyceride, 0.2 part of xanthan gum, 0.5 parts of sodium alginate;
[0029] Include the following steps:
[0030] (1)) Whole sorghum powder: Sorghum rice is cleaned, washed, and dried at 60°C for 24 hours, then crushed to 200 mesh, added with water until the water content of the powder is 16%, and then added carboxymethyl fiber accounting for 0.1% of the mass of sorghum powder Vegetables are prepared into balls with a diameter of 0.5-1cm, then put into tea seed oil and fry for 60 seconds, remove and cool, then fry for 20 seconds, remove, control the oil and cool, then pulverize to 400-500 mesh to obtain whole powder of sorghum;
[0031] (2) Potato powder: The potato powder is ultrafinely pulverized to 300-400 mesh to obtain superfine potato powder;
[003...
Embodiment 2
[0040] A method for preparing instant cooked sorghum compound rice. The raw materials are: 30 parts of sorghum whole powder, 20 parts of superfine potato whole powder, 30 parts of superfine mixed rice flour, 0.1 part of monoglyceride, 0.3 part of xanthan gum, 0.6 parts of sodium alginate.
[0041] Concrete steps are with embodiment 1.
Embodiment 3
[0043] A method for preparing instant cooked sorghum compound rice. The raw materials are: 50 parts of whole sorghum flour, 10 parts of whole superfine potato flour, 60 parts of superfine mixed rice flour, 0.3 part of monoglyceride, 0.1 part of xanthan gum, 0.4 parts of sodium alginate.
[0044] Concrete steps are with embodiment 1.
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Abstract
The invention relates to a preparation method of instant cured compound sorghum rice, and belongs to the field of agricultural product processing.The method is achieved through the following steps that sorghum is deep-fried with tea seed soil, whole sorghum powder and superfine whole potato powder are superfinely mixed with rice powder, other food additives are added, the materials are stirred to be uniform and then fermented, double-screw extrusion puffing and drying are performed, and then the instant cured compound sorghum rice is obtained.The instant cured compound sorghum rice prepared through the method can make up the nutritional defects of sorghum, and the prepared compound rice is better in mouthfeel; by appropriately adding the rice powder, the instant cured compound sorghum rice is better in taste and mouthfeel and suitable for being eaten by consumers in the southern and northern; by utilizing a tea seed soil re-frying technology, the bitter taste of the sorghum is eliminated, and meanwhile the nutritional and healthcare value of the compound rice is increased.
Description
technical field [0001] The invention relates to a preparation method of instant cooked sorghum compound rice, which belongs to the field of agricultural product processing. Background technique [0002] Sorghum【 Sorghumbicolor (L.) Moench 】Also known as sorghum, the Gramineae Sorghum genus has the high reputation of "the essence of the five grains" and "the length of a hundred grains" since ancient times. Sorghum is a nutritious and health-care dual-purpose resource. It is rich in resistant starch, polyphenols, dietary fiber and other active ingredients, which are very beneficial to human health. Modern clinical medical observations show that sorghum and its products have the functions of lowering blood sugar, lowering blood lipids, and protecting cardiovascular and cerebrovascular diseases, and have adjuvant therapeutic effects on patients with diabetes, hypertension, hyperlipidemia, and obesity. Although sorghum has high nutritional value and good processing performance,...
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L19/15
CPCA23V2002/00A23V2200/14
Inventor 杜方岭宗爱珍寇兴凯徐同成邱斌刘玮贾敏刘丽娜刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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