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Fast-food whole cereal product and processing method thereof

A processing method and whole grain technology are applied in the field of instant whole grain products and their processing, which can solve the problems of difficult cooking (general cooking time needs more than 2 hours, poor taste, restricting the application of whole grains, etc.) Cooking characteristics and gelatinization characteristics, uniformity of texture, effect of shortening cooking time

Active Publication Date: 2018-11-02
SCI RES INST OF NAT FOOD & STRATEGIC RESERVES ADMINISTATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of whole grains, only the husks outside the seeds are removed. The seed coats are thick and tightly wrapped. When steaming rice or porridge, they are difficult to cook (the general cooking time takes more than 2 hours) and the taste is poor. and other problems restrict the application of whole grains

Method used

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  • Fast-food whole cereal product and processing method thereof
  • Fast-food whole cereal product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 instant brown rice product

[0031] A processing method for instant brown rice products, comprising the steps of:

[0032] 1) The rice is cleaned, stone-removed, impurity-removed, magnetic-separated, air-selected, husked, and paddy-hull separated, and clean brown rice is obtained through air-selected;

[0033] 2) Brown rice (moisture content is 5%) is fed into the low-temperature plasma treatment device in a continuous vibration state, and the ionization mode of glow discharge is adopted, and nitrogen is used as the ionization gas to perform low-temperature plasma treatment. The low-temperature plasma The conditions of bulk treatment are: glow distance 1cm, ion energy 100eV, ionized gas concentration 50sccm, glow time 15min.

[0034] 3) After the plasma-treated brown rice passes through a 1.5mm sieve, it is cleaned through a vertical air suction channel to remove debris produced by etching holes, and then packed to obtain instant brown rice products with m...

Embodiment 2

[0036] Embodiment 2 instant brown rice product

[0037] A processing method for instant brown rice products, comprising the steps of:

[0038] 1) The rice is cleaned, stone-removed, impurity-removed, magnetic-separated, air-selected, husked, and paddy-hull separated, and clean brown rice is obtained through air-selected;

[0039] 2) Brown rice (moisture content is 5%) is fed into the low-temperature plasma treatment device in a continuous vibration state, and the ionization mode of glow discharge is adopted, and nitrogen is used as the ionization gas to perform low-temperature plasma treatment. The low-temperature plasma The conditions of bulk treatment are: glow distance 20cm, ion energy 100eV, ionized gas concentration 30sccm, glow time 10min.

[0040] 3) After the plasma-treated brown rice passes through a 1.5mm sieve, it is cleaned through a vertical air suction channel to remove debris generated by etching holes, and then packed to obtain an instant brown rice product wi...

Embodiment 3

[0042] Embodiment 3 instant whole grain product

[0043] A processing method for instant whole grain products, comprising the steps of:

[0044] 1) Whole wheat grains are cleaned, stone-removed, impurities removed, magnetically separated, winnowed, softly polished, and clean whole wheat grains are obtained through winnowing;

[0045] 2) Whole wheat grains (moisture content is 10%) are fed into the low-temperature plasma treatment device in a continuous vibration state, and the ionization method of glow discharge is adopted, and oxygen is used as the ionization gas to perform low-temperature plasma treatment. The conditions of low temperature plasma treatment are: glow distance 20cm, ion energy 2000eV, ionized gas concentration 100sccm, glow time 5min.

[0046] 3) After the plasma-treated whole wheat grains pass through a 2.5mm sieve, they are cleaned through a vertical air suction channel to remove debris generated by etching holes, and then packaged to obtain instant whole whe...

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Abstract

The invention discloses a fast-food whole cereal product and a processing method thereof. The surface of the fast-food whole cereal product is provided with micro holes obtained through treatment by low temperature plasma. The processing method of the fast-food whole cereal product comprises the step of treating cereal raw materials through the low temperature plasma. The fast-food whole cereal product has better boiling characteristics and better gelatinizing characteristics, the time for cooking rice over a slow fire and cooking porridge by using the fast-food whole cereal product is far shorter than that by using untreated whole cereals, and is close to that by using polished rice; the appearance of the fast-food whole cereal product is the same as that of the untreated whole cereals, due natural color is reserved, and the fast-food whole cereal product is uniform and consistent in natural color, glossy, free from scorched color, smooth and free from visible cracks by eyes on surfaces, compact in internal structure and uniform in texture. Through adoption of the processing method disclosed by the invention, a high-energy-consumption drying and processing working procedure in a wet method for treating whole cereals is effectively avoided, the waste of energy resources and discharge of waste water are reduced, and the processing method is a green pollution-free whole cereal processing method.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, it relates to an instant whole grain product and a processing method thereof. Background technique [0002] At present, China is in a period of rapid changes and transitions in the dietary structure of residents, and it is also a stage of high incidence of many nutrition-related diseases. The incidence of obesity, hypertension, hyperlipidemia, cardiovascular and cerebrovascular diseases, diabetes, osteoporosis, fatty liver, gout, kidney disease, etc. caused by nutritional deficiencies, imbalances, and excesses is increasing year by year, and the age of onset is constantly advancing . Studies by domestic and foreign scholars have shown that the intake of whole grains has a positive effect on the prevention of affluence diseases such as type II diabetes, colon cancer, obesity, and hyperlipidemia. Advocating the scientific principles of "whole grain food", "balanced diet" and "coo...

Claims

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Application Information

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IPC IPC(8): A23L7/143
CPCA23L7/143
Inventor 刘明谭斌刘艳香田晓红汪丽萍吴娜娜翟小童高琨
Owner SCI RES INST OF NAT FOOD & STRATEGIC RESERVES ADMINISTATION
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