Rice wine lees compound extruded rice and preparation method thereof

A technology of rice wine and rice distiller's grains, which is applied in the field of extruded food processing, can solve the problems of extruded rice not forming and easy blockage of equipment, and achieve the effects of high resistant starch content, pollution reduction, and high protein content

Inactive Publication Date: 2020-02-18
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, it solves the problems that the equipment is easy to block and the extruded rice is not formed due to reasons such as high temperature and too little water in the extrusion production process.

Method used

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  • Rice wine lees compound extruded rice and preparation method thereof
  • Rice wine lees compound extruded rice and preparation method thereof
  • Rice wine lees compound extruded rice and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0031] This embodiment provides a compound extruded rice in a rice wine tank, which consists of the following components: 26 wt% of distiller's grains, 60 wt% of rice flour, and 14 wt% of water.

[0032] Preparation methods include:

[0033] 1) Pulverization: remove the impurities produced in the production process through screening and magnetic separation, and then pulverize the rice distiller's grains through a pulverizer, so that the particle size of the pulverized rice distiller's grains is ≤ 100 mesh, and obtain 26 parts by weight of rice distiller's grains;

[0034] 2) Mixing and tempering: mixing the pulverized rice distiller's grains with 60 parts by weight of rice flour, adding water while mixing during the mixing process, the total amount of water added is 30 parts by weight;

[0035] 3) Extrusion and cutting: feed the mixed and tempered mixture into the twin-screw extruder through the automatic feeding hopper (the feeding speed is 7.5kg / h), and through the extrusion...

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Abstract

The present invention discloses rice wine lees compound extruded rice and a preparation method thereof. The rice wine lees compound extruded rice is prepared from the following components: 24-28 wt% of rice wine lees, 57-63 wt% of rice flour and 12-16 wt% of water. The rice wine lees are used as a raw material, a double-screw extrusion technology is used to trial-produce the rice wine lees compound extruded rice which is high in nutrient content, good in eating quality, high in protein content and high in resistant starch content, and the preparation method improves utilization rate of the rice wine lees, meanwhile can reduce pollution caused by discarding the wine lees, and improves production profits of a rice winery.

Description

technical field [0001] The invention belongs to the technical field of extruded food processing, and more specifically relates to a compound extruded rice in a rice wine tank and a preparation method thereof. Background technique [0002] The traditional rice extrusion process only processes the broken rice produced in the rice production project, and the content of protein and resistant starch is low. At the same time, there are extrusion problems caused by different blending ratios and unreasonable equipment technical parameters during the extrusion process. Problems such as pressed rice are not formed, also exist the problem of the by-product waste that produces in rice wine processing. Contents of the invention [0003] The purpose of the present invention is to solve the above problems, to produce a rice distiller's grain compound extruded rice with high nutritional content, good eating quality, high protein content and high resistant starch content, so as to improve ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143
CPCA23L7/143
Inventor 刘刚陈澄胡中泽秦新光吕庆云
Owner WUHAN POLYTECHNIC UNIVERSITY
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