Instant-brewed self-heated rice, preparation method therefor and application of instant-brewed self-heated rice

A technology for self-heating rice and brewing, which is applied in the fields of self-heating rice and its preparation and food, can solve the problems such as unsolved rapid rehydration, and achieve the effects of shortening rehydration time, good curing effect and high degree of curing.

Pending Publication Date: 2021-04-13
日照尚健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when the instant rice made with this formula is used to brew rice, the problem of rapid rehydration has not been solved, and the rehydration time of the instant rice still needs 10-20 minutes

Method used

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  • Instant-brewed self-heated rice, preparation method therefor and application of instant-brewed self-heated rice
  • Instant-brewed self-heated rice, preparation method therefor and application of instant-brewed self-heated rice
  • Instant-brewed self-heated rice, preparation method therefor and application of instant-brewed self-heated rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Grind the raw rice into powder with a pulverizer, pass through an 80-mesh sieve, then mix 85 parts of rice flour, 0.5 part of monoglyceride fatty acid ester, 0.05 part of calcium dihydrogen phosphate, and 24 parts of water, and take the well-mixed Add 50kg of raw materials into the twin-screw vacuum extruder for extrusion and aging. The working temperature of each section in the twin-screw vacuum extruder cavity is: no heating in zone I, 80°C in zone II, 110°C in zone III, and 110°C in zone IV ℃, zone V is 110°C, zone VI is 90°C, zone VII is 80°C, and the cutting machine speed is 1000r / min. The prepared rice grains had a length of 8 mm and a width of 2.5 mm. The extruded and ripened instant rice is first transported to 100°C for drying in a microwave to make its moisture content reach 15%; 12%. Air-cooling to cool down, the wind speed of the cold wind is 4m / s, the temperature of the cold wind is 25°C, and the cooling time is 40min. Put the cooled rice grains into the ...

Embodiment 2

[0037] Grind the raw rice into powder with a pulverizer, pass through a 80-mesh sieve, mix 85 parts of rice flour, 0.5 part of monoglyceride fatty acid ester, 0.05 part of calcium dihydrogen phosphate, 24 parts of water, and 5 parts of modified starch. Take 50kg of uniformly mixed raw materials and add them to the vacuum extruder for extrusion and aging. The working temperature of each section in the cavity of the twin-screw vacuum extruder is: no heating in zone I, 80°C in zone II, 110°C in zone III, and 110°C in zone IV. Zone 110°C, Zone V 110°C, Zone VI 90°C, Zone VII 80°C, cutting machine speed 1000r / min. The prepared rice grains had a length of 8 mm and a width of 2.5 mm. The extruded and ripened instant rice is first transported to 100°C for drying in a microwave to make its moisture content reach 15%; 12%. Air-cooling to cool down, the wind speed of the cold wind is 4m / s, the temperature of the cold wind is 25°C, and the cooling time is 40min. Put the cooled rice grai...

Embodiment 3

[0040] Grind the raw rice into powder with a pulverizer, pass through an 80-mesh sieve, mix 85 parts of rice flour, 0.5 part of monoglyceride fatty acid ester, 0.05 part of calcium dihydrogen phosphate, 24 parts of water, and 10 parts of modified starch. Take 50kg of uniformly mixed raw materials and add them to the vacuum extruder for extrusion and aging. The working temperature of each section in the cavity of the twin-screw vacuum extruder is: no heating in zone I, 80°C in zone II, 110°C in zone III, and 110°C in zone IV. Zone 110°C, Zone V 110°C, Zone VI 90°C, Zone VII 80°C, cutting machine speed 1000r / min. The prepared rice grains had a length of 8 mm and a width of 2.5 mm. The extruded and ripened instant rice is first transported to 100°C for drying in a microwave to make its moisture content reach 15%; 12%. Air-cooling to cool down, the wind speed of the cold wind is 4m / s, the temperature of the cold wind is 25°C, and the cooling time is 40min. Put the cooled rice gr...

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Abstract

The invention provides instant-brewed self-heated rice and a preparation method therefor. The self-heated rice is prepared through pulverizing raw material rice and/or whole grains such as millet, then, stirring and mixing the powder with food additives, and carrying out extruded aging, cutting granulating, re-aging, and drying and sterilizing. The self-heated rice comprises the ingredients in parts by weight: 80-100 parts of raw material rice meal, 0-20 parts of whole-grains powder, 20-30 parts of water and 5-20 parts of food additives. According to the instant-brewed self-heated rice and the preparation method therefor, through mixing the food additives of a specific ratio with the water and the rice meal, the rapid rehydration of the rice subjected to grinding, extruded aging and cutting shaping during brewing is improved, the rice rapidly imbibes to swell in case of heating, and rehydrated rice grains are full, are uniform and glossy in color, moderate in softness and complete in grain and are not half-cooked. During production of instant-brewed rice or porridge, the instant-brewed self-heated rice can be rapidly heated with a heating bag and can also be rapidly brewed with hot water. According to the method provided by the invention, powder ground from the rice is mixed with a proper amount of food additives and a proper volume of water, and thus, nutrients and mouth feel of the rice are reserved excellently.

Description

technical field [0001] The invention relates to instant brewed self-heating rice and a preparation method thereof. The prepared self-heating rice is edible and belongs to the field of food technology. Background technique [0002] It is often said that "time is money". Therefore, modern people are living more and more tense in the busy work of constant pursuit of high efficiency. Many people eat breakfast in the car on the way to work, and eat standing work meals in the office or workshop at noon, such as sandwiches and individually packaged ketchup. , seasonings in plastic boxes, ready-mixed salads and beverages in plastic bottles. The current food development trend is convenience and health. [0003] Convenience food refers to food that is produced industrially and can be eaten directly or immediately after simple cooking. Instant rice is the rice food with the longest and most successful research history among industrialized foods. It first appeared during World War II...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L29/30A23P30/25
CPCA23L7/196A23L29/30A23P30/25A23V2002/00
Inventor 刘森宫玮董双俊林德财徐以龙
Owner 日照尚健食品有限公司
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