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Instant konjac rice and a production method thereof

A production method and technology of instant rice, which are applied in the fields of food science, food ingredients, functions of food ingredients, etc., can solve the problems of different contents and methods, different technical effects, etc., and achieve the elimination of intestinal toxins and good taste. , the effect of rich dietary fiber content

Inactive Publication Date: 2018-11-06
黄治平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] Konjac rice and its production method are mentioned in the above-mentioned patent documents, but their contents and methods are different, so the technical effects brought are also not the same

Method used

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Experimental program
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Embodiment Construction

[0021] A kind of konjac (konjac) instant rice and its production method, including konjac (konjac) planted with quantum fertilizer, 20% of konjac purified powder planted with quantum fertilizer, 30% of corn starch, 30% of broken rice flour, and 10% of bean powder %, potato starch 10%;

[0022] Its production method:

[0023] Mixing and stirring of raw materials→extrusion molding→cooking→high temperature drying and sterilization→packaging;

[0024] 1. Mixing and stirring of raw materials: Put the raw materials into the mixer and stir them thoroughly, add warm boiled water and 0.2% salt, and stir them into dough, the moisture content of the dough is 35-37%;

[0025] 2. Extrusion forming rice granules: use a roller type noodle machine to press the dough into a wide band, and send it to a granulator with a rice grain-shaped die. The long diameter of the rice granule die of the roller granulator is 0.8 cm , the short diameter is 0.3 cm. After the dough is extruded, it is extruded...

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Abstract

The invention relates to instant konjac rice and a production method thereof. The instant konjac rice comprises konjac cultivated by a quantum fertilizer, and consists of 20 percent of quantum purified konjac flour, 30 percent of corn starch, 30 percent of broken rice flour, 10 percent of bean powder and 10 percent of potato starch. The production method comprises the following steps: raw materialmixing and stirring, extruding and forming, boiling, and high-temperature stoving sterilization and packaging. Each liter of the instant konjac rice weigh 1428-1432g, and the hardness is 6.0, and theinstant konjac rice is similar to natural rice in color, flavor and aroma. The instant konjac rice is convenient and fast to produce, energy-saving, environmentally friendly, and attractive in priceand quality, has the efficacy of filling the stomach, caring skins, expelling toxins, reducing weight, preventing cancers and reducing three-highs, and belongs to a delicacy with crude fibers and lowfat.

Description

technical field [0001] The invention relates to an instant food-grade processing method, in particular to konjac (konjac) instant rice and a production method thereof. Background technique [0002] Instant rice has been sold on the market, but the nutrition is monotonous; therefore, konjac (konjac) instant rice grains appeared. , anti-cancer, lowering the three highs, through diet, preventing diseases, improving people's health and quality of life. [0003] Wherein the application publication number is CN 106072159 A, a method for preparing konjac rice with soy sauce-flavored dietary fiber; [0004] Application publication number CN 105192627 A Konjac rice and its production method; [0005] The application publication number is: Konjac rice and its preparation method announced by CN106387756 A; [0006] The authorized announcement number is: CN 10186984 B oligosaccharide konjac rice and its preparation method. [0007] Konjac rice and its production method are mentioned...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L11/00A23L19/10A23L29/30A23L33/22
CPCA23L7/143A23L11/05A23L19/115A23L29/30A23L33/22A23V2002/00A23V2200/30A23V2200/318A23V2200/332A23V2200/308A23V2200/326A23V2200/14
Inventor 黄治平黄靖
Owner 黄治平
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