Making process of instantly brewed instant rice

Abstract

The invention provides a making process of instantly brewed instant rice. The making process comprises the following steps of: screening cereal raw materials, crushing the cereal raw materials, mixingand stirring, extruding and curing, cutting and granulating, and then, drying, cooling and packaging rice grains. Mixed powder is fed into an extruder; the extruder comprises an extrusion screw and an extrusion cavity arranged outside the extrusion screw in a sleeving mode; according to the conveying direction, the extrusion cavity sequentially comprises a first area, a second area, a third area,a fourth area and a fifth area; the temperature of the first area is normal temperature; the temperature range of the third area is higher than the temperature ranges of the other areas; furthermore,the temperature of the third area is kept between 80 DEG C and 110 DEG C; the temperature of the fifth area is lower than the temperature of the second area and the temperature of the fourth area; and furthermore, the temperature of the fifth area is kept between 60 DEG C and 90 DEG C. The curing degree, colour and appearance of the rice are guaranteed; the instant rice made by the process in theinvention has good rehydration property while being instantly brewed; and the rice grains are full, high in density, chewy and good in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a process for preparing brewed instant rice. Background technique [0002] With the quickening pace of life, the consumption of convenience food is increasing, especially instant rice. [0003] Traditional instant rice is mostly made of rice. It is difficult to control the problem of rawness through conventional processes such as ripening, dehydration, and rehydration, and it is also difficult to control the gelatinization process. The existing instant rice on the market mainly includes: dehydrated and dried type, low-temperature frozen type, canned type, etc. The above types of instant rice are not suitable for instant brewing. For example, the dehydrated and dry type is affected by the addition of water by customers. If there is too much water, the rice will be too soft, and if there is too little water, it will be hard and the taste cannot be controlled. [0004] Though CN1012...

AI Technical Summary

Problems solved by technology

The above types of instant rice are not suitable for instant brewing. For example, the dehydrated and dry type is affected by the addition of water by customers. If there is too much water, the rice will be too soft, and if there is too little water, it will be hard and the taste cannot be controlled.

[0004] Although CN101273768 discloses the preparation method and technology of frozen instant rice, because the transportation cost of frozen instant rice is relatively high, reheating requires a microwave oven, and it is not convenient for instant rice

The canned version is more expensive and inconvenient to eat

[0005] CN101803701A is a preparation method of instant nutritious egg instant rice, which discloses the process of making instant rice by using broken rice flour as the main raw material. After the powder raw material is evenly prepared, it is extruded by a twin-screw extruder and cut into rice grains. The extruded product is obtained by drying, cooling and packaging. Although the instant rice tastes good, the processing process relies on auxiliary materials such as hydrophilic colloid and expansion agent, which not only increases the cost, but also is not conducive to human health.

[0006] CN103564344A No. 1 Medium Miscellaneous Grain Instant Rice and Its Preparation Method Discloses a Method for Making Miscellaneous Grain Rice Using Powdered Raw Materials, In which the raw rice is also crushed into powder, then extruded and matured to cut into granules, also using twin-screw extrusion It is made by drying and puffing after extruded by a machine. Although the rehydration property of the extruded rice grains is improved after further puffing treatment, the internal structure and shape of the rice grains are changed due to the puffing process, which not only increases the production cost, but also improves the taste. also very different

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