Production method of instant rice soup

A production method and technology of instant rice, applied in the direction of food drying, food science, etc., can solve the problems of unsatisfactory sensory and taste, unhealthy non-dairy pigment, poor brewing performance, etc., to avoid puffing, ideal bulkiness, Good brewing performance

Inactive Publication Date: 2018-10-19
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are all kinds of instant oatmeal, instant powder and other products on the market. However, most of these products are added with unhealthy non-dairy creamer, flavors, pigments, etc., and the products have a relatively high degree of puffing and brewing performance. Poor, sensory and taste can not meet people's needs

Method used

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  • Production method of instant rice soup
  • Production method of instant rice soup
  • Production method of instant rice soup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 7kg of rice, 1kg of oats, 1kg of corn, 0.5kg of millet and 0.5kg of barley, and spray 1.2kg of aqueous solution on the outer layer of raw materials evenly after atomization by atomization equipment; the spraying time is 10 minutes, and the liquid after atomization of aqueous solution The droplet average particle size is 10 μm. Superheated steam expansion treatment, the temperature is 175°C, the pressure is 2.6MPa, the treatment is 2min, and then the pressure is released to normal pressure within 0.8s. Grind the above raw materials through a 60-mesh sieve to obtain material A, then weigh 10g of Angel dry yeast and 3g of salt, dissolve them in 2kg of drinking water, add them evenly to material A, stir gently, and then place them in 40 Ferment at ℃ for 40 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 40 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The...

Embodiment 2

[0022] Weigh 7kg rice, 1kg oats, 1kg corn, 0.5kg millet and 0.5kg barley, and spray 1.2 kilograms of ethanol aqueous solution on the raw material outer layer evenly after atomizing by atomization equipment; wherein, the mass ratio of ethanol and water is 1: 10. The spraying time is 10 minutes, and the average particle size of the droplets after atomization of the ethanol aqueous solution is 10 μm. Grind the above raw materials through a 60-mesh sieve to obtain material A, then weigh 10g of Angel dry yeast and 3g of salt, dissolve them in 2kg of drinking water, add them evenly to material A, stir and mix them gently, and then place them in 40 Ferment at ℃ for 40 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 40 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature setting is: 70°C in the first zone, 120°C in the second zone, and 85°C in the third zone. Unde...

Embodiment 3

[0024] Weigh 7kg of rice, 1kg of oats, 1kg of corn, 0.5kg of millet and 0.5kg of barley, and spray 1.2 kilograms of ethanol aqueous solution evenly on the outer layer of the raw material after atomizing by atomization equipment; wherein, the mass ratio of ethanol to water is 1: 10. The spraying time is 10 minutes, and the average particle size of the droplets after the ethanol aqueous solution is atomized is 10 μm. Superheated steam heating and puffing treatment, the temperature is 175°C, the pressure is 2.6MPa, the treatment is 2min, and then the pressure is released to normal pressure within 0.8s. Crush the above raw materials through a 60-mesh sieve to obtain material A, then weigh 3g of table salt, dissolve it in 2kg of drinking water, add it evenly to material A, stir gently, and then pour the material into the twin-screw extruder at a uniform speed Extrusion is carried out in the barrel of the machine, and the temperature is set to: 70°C in the first zone, 120°C in the s...

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Abstract

The invention provides a production method of instant rice soup and belongs to the field of food processing. The instant rice soup is prepared based on a cooperative effect of overheated steam puffingtreatment, a yeast light fermentation technology, an extruding and curing technology and a microwave-hot air tunnel type drying technology. The production method comprises the following main steps: pre-treating raw materials; pre-puffin the raw materials; crushing; adding a yeast and homogenizing; extruding and cutting molding; drying; carrying out secondary crushing; packaging. According to theproduction method, grains are puffed through overheated steam and the yeast light fermentation technology is used to reach ideal bulkiness; the extruding technology is used for curing molding the materials; the microwave-hot air tunnel type drying technology is used for delaying the ageing of a product; the four technologies have a common effect so that a prepared product can be drunk after beingbrewed with boiling water for 1 to 2 min; the rice soup has a soft, fine and smooth mouthfeel and basically keeps an original rich aroma of the grains; essence and pigments are not added and the appearance and the mouthfeel are similar with those of rice soup which is boiled at home.

Description

technical field [0001] A method for making instant rice soup relates to the application of superheated steam puffing treatment, mild yeast fermentation technology, extrusion technology and microwave-hot air tunnel drying technology in food processing, and belongs to the field of food processing. Background technique [0002] As an accessory product of rice, rice soup is a layer of thick porridge oil condensed on the surface when rice is boiled into porridge or dry rice, which has high nutritional value. China has always had the habit of using rice soup as a beverage, but with the development of modern technology, it has been gradually replaced by various convenient and delicious beverages. But along with the raising of living standard, people's health consciousness also improves progressively. Modern people pay more attention to health, and natural and nutritious rice soup is gradually being praised. However, the traditional way of making rice soup still stays at the daily...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/104A23L7/143A23L7/174
CPCA23L7/104A23L5/10A23L7/143A23L7/174A23V2002/00A23V2300/10
Inventor 刘成梅罗舜菁张芳陈军钟业俊胡秀婷刘伟吴建永
Owner NANCHANG UNIV
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