Unlock instant, AI-driven research and patent intelligence for your innovation.

Processing technology of convenient cereal products

A processing technology and grain technology, which is applied in the field of processing technology of instant grain products, can solve the problems of low quality instant rice and high lumbar burst rate of rice, and achieve the effects of reducing sudden microwave heating and drying time.

Inactive Publication Date: 2020-10-13
上海新成食品有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned existing technical solutions have the following defects: air blast drying is used to dry the outer surface of the rice, but there will be a problem that when the outer surface of the rice has been air-dried, the inner surface of the rice will be dried The core still contains water. When the water content of the rice reaches 6-8%, the rice will have a higher bursting rate at this time, making the quality of instant rice lower.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing technology of convenient cereal products
  • Processing technology of convenient cereal products
  • Processing technology of convenient cereal products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Step 1: Pretreatment: select and remove miscellaneous materials for rice raw materials and miscellaneous grain raw materials;

[0049] Step 2: Grinding: Grinding 10g of dried sweet potato, 5g of brown rice, 5g of millet, and 100g of rice to 80μm-150μm to obtain the main ingredient;

[0050] Step 3: Sieve: sieve the main material, and sieve out materials larger than 150 μm;

[0051] Step 4: Mixing: 80% of the main ingredients, 15% of water, and the balance is inosinic acid for mixing to obtain the mixture;

[0052] Step 5: extrusion molding: extruding the mixture to obtain cereal products;

[0053] Step 6: Vibrating sieve: Vibrating the grain products;

[0054] Step 7: microwave drying: carry out microwave heating on the grain product, the effective power of the microwave is 950W, the temperature of the microwave heating is 75°C, and the time is 5 minutes, and the water content inside the grain product is measured to reach 15%;

[0055] Step 8: Hot air drying: Dry the...

Embodiment 2

[0061] Step 1: Pretreatment: select and remove miscellaneous materials for rice raw materials and miscellaneous grain raw materials;

[0062] Step 2: Grinding: Grinding 10g of dried sweet potato, 5g of brown rice, 5g of millet, and 100g of rice to 80μm-150μm to obtain the main ingredient;

[0063] Step 3: Sieve: sieve the main material, and sieve out materials larger than 150 μm;

[0064] Step 4: Mixing: 85% of the main material, 12% of water, and the balance is inosinic acid for mixing to obtain the mixture;

[0065] Step 5: extrusion molding: extruding the mixture to obtain cereal products;

[0066] Step 6: Vibrating sieve: Vibrating the grain products;

[0067] Step 7: Microwave drying and hot air drying: Dry the grain products at a microwave effective power of 950W and a hot air drying temperature of 70°C until the moisture content of the grain products is measured at 9%, and meet the requirements. waist rate;

[0068] Step 8: Packing: packing the cereal product into a...

Embodiment 3

[0073] Step 1: Pretreatment: select and remove miscellaneous materials for rice raw materials and miscellaneous grain raw materials;

[0074] Step 2: Grinding: Grinding 10g of dried sweet potato, 5g of brown rice, 5g of millet, and 100g of rice to 80μm-150μm to obtain the main ingredient;

[0075] Step 3: Sieve: sieve the main material, and sieve out materials larger than 150 μm;

[0076] Step 4: Mixing: 85% of the main material, 12% of water, and the balance is inosinic acid for mixing to obtain the mixture;

[0077] Step 5: extrusion molding: extruding the mixture to obtain cereal products;

[0078] Step 6: Vibrating sieve: Vibrating the grain products;

[0079] Step 7: Microwave drying: Microwave heating is carried out on the grain products, the effective power of the microwave is 950W, and the microwave heating is 180S;

[0080] Step 8: Hot air drying: Dry the grain products after heating in step 7 with hot air at a temperature of 75°C, a room temperature of 20°C, and a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a processing technology of convenient cereal products. The processing technology specifically comprises the following steps of step 1, performing pretreatment; step 2, crushing: crushing the raw material to obtain a main material; step 4, mixing: mixing 80%-85% of main materials, 15%-20% of water and the balance of inosinic acid to obtain a mixture; step 5, extrusion molding: mixing the materials to obtain a cereal product; step 6, vibrating the screen; 7, performing microwave drying, specifically, carrying out microwave heating on the cereal product, the effective microwave power is 400-950 W, the microwave heating temperature is 75-85 DEG C, and the microwave heating time is 5-8 min; step 8, hot air drying: carrying out hot air drying on the cereal product heatedin the step 7 at the hot air drying temperature of 70-100 DEG C, measuring the water content of the cereal product to be 9-13%, and discharging the cereal product when the water content meets the requirement; the method has the advantage that the quality of cereal products is high. When the cereal product is steamed, the cereal product is of a porous structure, so that the contact area between thecereal product and water is large, and the water absorption capacity of the cereal product is good.

Description

technical field [0001] The invention relates to the technical field of cereal product processing, in particular to a processing technology for convenient cereal products. Background technique [0002] At present, instant rice refers to the staple food that is produced on a large scale by industrialization. Before eating, it only needs to be cooked briefly or is directly edible, and its flavor, mouthfeel, and appearance are consistent with ordinary rice. It is resistant to storage, has good palatability, and has the characteristics of natural rice aroma. [0003] The existing Chinese invention patent with the notification number CN109864255A discloses a cheese-flavored instant rice, comprising the following steps, step 1, soaking: soaking the northeast long-grain fragrant rice in water at 60°C to 70°C for a soaking time of For 40-50 minutes, make the Northeast long-grain fragrant rice absorb water and swell; Step 2, Cooking: Drain the Northeast long-grain fragrant rice after...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/10A23L5/10
CPCA23L7/143A23L19/105A23L5/15A23L5/10A23V2002/00A23V2300/10
Inventor 章燕海张顺君
Owner 上海新成食品有限公司