Method for preparing ready-to-eat rice based on twin-screw extruder

A twin-screw extruder and twin-screw extrusion technology, applied in food science and other directions, can solve the problems of low technical threshold, difficult to open metal cans, pollution, etc., and achieve the effect of high technical threshold, storage resistance, and convenience in eating.

Inactive Publication Date: 2019-01-15
华俊杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the technical threshold is low, and black workshops without safety production qualifications can quickly imitate production, thereby disrupting the food safety market
Moreover, the instant rice produced by the traditional process has a high water content. In order to avoid bacterial contamination, the metal can has a strong airtightness. When opening the metal can, once the pull ring is accidentally broken, the metal can will be difficult to open

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A method for preparing instant rice based on twin-screw extruder, its concrete steps are as follows:

[0042] S1. Raw material processing: Put the first-screened brown rice, soybean, oat, corn and sweet potatoes cut into granules or blocks into the grinding equipment as raw materials for grinding treatment, and retain 80-mesh powdery raw materials through the sieve for later use. Mix the powdered raw materials in equal volumes, add selenium-containing drinking water and 0.2% food additives such as artemisia gum or konjac gum, and stir into a paste. During this process, control the water supply to ensure that the water content of the pasty raw materials is 18 %;

[0043] S2. Extrusion aging: Put the prepared pasty raw materials into the input end of the twin-screw extruder, and then pass through the four-stage extrusion section of the twin-screw extruder in turn, perform extrusion aging and extrusion non-expansion treatment, and re-extrude Granulating to form rice grain...

Embodiment 2

[0049] A method for preparing instant rice based on twin-screw extruder, its concrete steps are as follows:

[0050] S1. Raw material processing: Put the first-screened brown rice, soybean, oat, corn, and sweet potatoes cut into granules or blocks into the grinding equipment for grinding treatment, and keep 50 mesh powdery raw materials through the sieve for later use. Mix equal volumes of powdered raw materials, add selenium-containing drinking water and 0.08% food additives such as artemisia gum or konjac gum, and stir into a paste. In this process, water supply is controlled to ensure that the water content of the pasty raw materials is 21 %;

[0051] S2. Extrusion aging: Put the prepared pasty raw materials into the input end of the twin-screw extruder, and then pass through the four-stage extrusion section of the twin-screw extruder in turn, perform extrusion aging and extrusion non-expansion treatment, and re-extrude Granulating to form rice grain-like porridge rice gra...

Embodiment 3

[0057] A method for preparing instant rice based on twin-screw extruder, its concrete steps are as follows:

[0058] S1. Raw material processing: Put the first-screened brown rice, soybean, oat, corn, and sweet potatoes cut into granules or blocks into the grinding equipment for grinding treatment, and keep 60-mesh powdery raw materials through the sieve for later use. Mix the powdery raw materials in equal volumes, add selenium-containing drinking water and 0.12% food additives such as artemisia gum or konjac gum, and stir into a paste. In this process, the water content of the pasty raw materials is ensured to be 23 %;

[0059] S2. Extrusion aging: Put the prepared pasty raw materials into the input end of the twin-screw extruder, and then pass through the four-stage extrusion section of the twin-screw extruder in turn, perform extrusion aging and extrusion non-expansion treatment, and re-extrude Granulating to form rice grain-like porridge rice grains;

[0060] S3. Low-te...

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PUM

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Abstract

The invention discloses a method for preparing ready-to-eat rice based on a twin-screw extruder. The method comprises the specific steps of treating raw materials, performing extrusion and curing, performing low temperature drying on porridge rice, preparing auxiliary materials, mixing raw materials and performing aseptic packaging. Through grinding, re-combination and granulation of five-cereal raw materials, the porridge rice of which the appearance is similar with that of rice granules is produced; and besides, rice flour after gelatinizing treatment is used as a thickening auxiliary material of the ready-to-eat rice, so that the formed ready-to-eat rice finished products are ready-to-eat rice finished products which are dried and resistant to store and can dissolve quickly. When beingeaten, the ready-to-eat rice finished products only need to be put in tableware, and boiled water of 50-100 DEG C is added for brewing the ready-to-eat rice finished products; and besides, the brewedready-to-eat rice has favorable appearance and mouth feel. In addition, compared with a traditional ready-to-eat rice production technology, the method disclosed by the invention has a higher technique doorsill, and imitation by an illegal workshop being deficient in technique level can be avoided.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a method for preparing instant rice based on a twin-screw extruder. Background technique [0002] The "Huangdi Neijing" records the dietary principle of "five grains for nourishment, five animals for benefit, five fruits for help, and five vegetables for filling", and believes that five grains are the foundation of health preservation. [0003] Coarse grains are relative to the fine grains such as polished rice and white noodles that we usually eat, mainly including brown rice, corn, millet, purple rice, sorghum, oats, buckwheat, grain germ and various dry beans, such as soybeans, rice beans, Chickpeas, mung beans, etc. [0004] Most coarse grains are not only rich in essential amino acids and high-quality protein, but also minerals and vitamins such as calcium and phosphorus. Compared with rice and white flour, coarse grains have lower carbohydrate content and higher dietary fibe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00
Inventor 华俊杰施华京
Owner 华俊杰
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