Nutrient-enriched instant colored rice porridge

A technology for eutrophication and color rice porridge, applied in the field of food processing, can solve the problems of unhealthy non-dairy creamer pigment, poor brewing performance and high degree of puffing, and achieve the effect of avoiding puffing and product aging.

Inactive Publication Date: 2018-11-16
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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  • Nutrient-enriched instant colored rice porridge
  • Nutrient-enriched instant colored rice porridge
  • Nutrient-enriched instant colored rice porridge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 5.5kg of red rice, 1.5kg of sorghum, 2kg of purple rice and 1kg of buckwheat, use atomization equipment to atomize 1.3kg of aqueous solution and spray evenly on the outer layer of raw materials; the spraying time is 8 minutes, and the droplets after atomization of aqueous solution The average particle size is 8 μm. Superheated steam expansion treatment, the temperature is 185°C, the pressure is 2.8MPa, the treatment is 2min, and then the pressure is released to normal pressure within 0.8s. The above raw materials were crushed through a 60-mesh sieve to obtain material A, then 8g of Angel dry yeast and 2g of salt were weighed, dissolved in 2kg of drinking water, and evenly added to material A, gently stirred and mixed, and then placed in 36 Ferment at ℃ for 30 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 30 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusi...

Embodiment 2

[0020] Weigh 5.5kg of red rice, 1.5kg of sorghum, 2kg of purple rice and 1kg of buckwheat, and spray 1.3kg of ethanol aqueous solution on the outer layer of raw materials evenly after atomizing with an atomizing device; wherein, the mass ratio of ethanol to water is 1:8 , the spraying time is 8 minutes, and the average particle size of the droplets after atomization of the ethanol aqueous solution is 8 μm. The above raw materials were crushed through a 60-mesh sieve to obtain material A, then 8g of Angel dry yeast and 2g of salt were weighed, dissolved in 2kg of drinking water, and evenly added to material A, gently stirred and mixed, and then placed in 36 Ferment at ℃ for 30 minutes; after fermentation, use ultrasonic wave for 3 minutes, ultrasonic frequency 32KHz, temperature 30 ℃. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature setting is: 65°C in the first zone, 115°C in the second zone, and 80°C in the t...

Embodiment 3

[0022] Weigh 5.5kg of red rice, 1.5kg of sorghum, 2kg of purple rice and 1kg of buckwheat, and spray 1.3kg of ethanol solution evenly on the outer layer of the raw materials using atomization equipment; wherein the mass ratio of ethanol to water is 1:8 , the spraying time is 8 minutes, and the average particle size of the droplets after atomization of the ethanol aqueous solution is 8 μm. Superheated steam heating pre-expansion treatment, the temperature is 185°C, the pressure is 2.8MPa, 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 2g 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: 65°C in the first zone, 115°C in the second zone, and 80°C in t...

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Abstract

The invention relates to nutrient-enriched instant colored rice porridge, and belongs to the field of food processing. Based on the synergistic reaction of a superheated steam puffing treatment technique, a yeast light fermentation technique, an extrusion ageing technique and a microwave-hot wind tunnel type drying technique, the brewed type colored rice porridge is made. A method of the nutrient-enriched instant colored rice porridge comprises main steps of pretreating raw materials, pre-puffing the pretreated materials, performing crushing, adding yeast, performing conditioning, performing extrusion, performing cutting for shaping, performing drying and performing packaging. According to the nutrient-enriched instant colored rice porridge disclosed by the invention, superheated steam isused for performing pre-puffing on cereals, an ideal fluffy degree is achieved through the yeast light fermentation technique, materials are cured and shaped through the extrusion technique, product ageing is delayed through the microwave-hot wind tunnel type drying technique, through the combined action of the superheated steam puffing treatment technique, the yeast light fermentation technique,the extrusion ageing technique and the microwave-hot wind tunnel type drying technique, the prepared coarse cereal rice granules can be eaten after being brewed with boiling water for 4-5min, originalstrong fragrance and granule integrity of the cereals are basically reserved, the nutrient-enriched instant colored rice porridge has better chewiness and is free from essence and pigment, and the sense organ and the mouth feel of the nutrient-enriched instant colored rice porridge are similar to those of porridge cooked at home.

Description

technical field [0001] The invention relates to an eutrophic quick-fried colored rice porridge, which involves the application of superheated steam puffing treatment, mild yeast fermentation technology, extrusion ripening technology and microwave-hot air tunnel drying technology in food processing, and belongs to the field of food processing. Background technique [0002] Porridge has become a good product for health preservation because of its softness and delicateness, rich in nutrition, easy to digest and can produce body fluid. With the development of history, cooking porridge has become the main way of eating in people's daily life, and various health-preserving porridges are also widely spread among the people. However, the traditional way of cooking porridge still stays at the level of daily diet, which is time-consuming and laborious, and it is difficult to realize industrialized production, and cannot meet the needs of today's fast-paced social life. Therefore, pre...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/143A23L5/30A23L5/10
CPCA23L7/104A23L5/13A23L5/34A23L7/143A23V2002/00A23V2300/24
Inventor 钟业俊
Owner NANCHANG UNIV
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