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Making method of instant brown rice porridge

A production method, the technology of brown rice porridge, which is applied in the field of food processing, can solve the problems of unhealthy non-dairy creamer pigment, poor brewing performance, unsatisfactory sensory and taste, 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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  • Making method of instant brown rice porridge
  • Making method of instant brown rice porridge
  • Making method of instant brown rice porridge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 6kg rice and 4kg brown rice, and spray the 1.2 aqueous solution evenly on the raw material outer layer after atomizing by atomization equipment; the spraying time is 10 minutes, and the average particle size of the droplets after the atomization of the aqueous solution is 10 μm. Superheated steam expansion treatment, the temperature is 178°C, the pressure is 2.7MPa, the treatment is 3min, and then the pressure is released to normal pressure within 0.6s. 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 the fermentation is completed, use ultrasonic wave for 3 minutes, the ultrasonic frequency is 32KHz, and the temperature is 30°C. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion....

Embodiment 2

[0022] Weigh 6kg of rice and 4kg of brown rice, and spray 1.2kg of ethanol aqueous solution on the outer layer of the raw material evenly after atomization by atomization equipment; wherein, the mass ratio of ethanol to water is 1:9, and the spraying time is 10 minutes, and the ethanol aqueous solution mist The average particle size of the liquid droplets after melting is 10 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 the fermentation is completed, use ultrasonic wave for 3 minutes, the ultrasonic frequency is 32KHz, and the temperature is 30°C. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature is set as: 70°C in the first zone, 120°C in the second zone, and 85°C in...

Embodiment 3

[0024] Weigh 6kg of rice and 4kg of brown rice, and spray 1.2kg of ethanol aqueous solution on the outer layer of the raw material evenly after atomization by atomization equipment; wherein, the mass ratio of ethanol to water is 1:9, and the spraying time is 10 minutes, and the ethanol aqueous solution mist The average particle size of the liquid droplets after melting is 10 μm. Superheated steam expansion treatment, the temperature is 178°C, the pressure is 2.7MPa, the treatment is 3min, and then the pressure is released to normal pressure within 0.6s. Grind 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 and mix evenly. Then pour the material into the barrel of the twin-screw extruder at a constant speed for extrusion. The temperature is set as: 70°C in the first zone, 120°C in the second zone, and 85°C in the third zone. Under the extrusion temperature ...

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Abstract

The invention relates to instant brown rice porridge made by a light fermentation method, and belongs to the field of food processing. Through synergistic reaction of a superheated steam puffing treatment technique, a yeast light fermentation technique, an extruding and curing technique and a microwave-hot blast tunnel type drying technique, the instant brown rice porridge is made. The instant brown rice porridge is mainly made through the main steps of pretreating raw materials, performing raw material pre-puffing, performing crushing, adding yeast, performing conditioning, performing extruding, performing cutting for shaping, performing drying and performing packing. Superheated steam is adopted for pre-puffing grains, the yeast light fermentation technique is used for achieving ideal looseness, the extruding technique is used for curing and shaping materials, the microwave-hot blast tunnel type drying technique is used for delaying product ageing, and through combined action of fourtechniques, the made coarse cereal rice grains can be eaten after being soaked for 4-5min with boiling water, and original strong fragrance and granule integrity of the grains are basically reserved.The ready-to-eat coarse food grain porridge has good chewiness, and is free from addition of essence and pigment, and the sense organ and the mouth feel of the instant brown rice porridge are similarto those of brown rice porridge boiled in families.

Description

technical field [0001] A method for making instant brown rice porridge relates to 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. The brown rice porridge made from brown rice retains the nutrients that are removed from ordinary rice, that is, the nutrients on the germ and endothelium, such as higher water-soluble protein, free amino acids, crude fiber, crude fat, ash, Ca, P, K, Mg, Si, Mn, Fe and Zn and other mineral nutrients and multivitamins. 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 w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L7/104A23L7/165A23L5/10
CPCA23L7/143A23L5/13A23L5/15A23L5/17A23L7/104A23L7/165
Inventor 刘成梅罗舜菁张芳陈军钟业俊胡秀婷
Owner NANCHANG UNIV
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