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Crystalline self-cooked rice and preparation method thereof

A crystalline, self-cooking technology, used in food ingredients as a fluffing agent, food drying, food science, etc., can solve problems such as loss of nutrients, and achieve the effect of retaining flavor, reducing rehydration time, and shortening the time.

Pending Publication Date: 2021-05-14
XINXIANG YATELAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The first object of the present invention is to provide a method for preparing crystalline self-cooked rice, which solves the problem of loss of nutrients caused by traditional cooking methods;

Method used

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  • Crystalline self-cooked rice and preparation method thereof
  • Crystalline self-cooked rice and preparation method thereof
  • Crystalline self-cooked rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] S11. Extrude 60 parts of compound raw rice, 20 parts of cornstarch, 15 parts of water, 0.1 part of monoglyceride and 0.1 part of calcium dihydrogen phosphate, and respectively control the temperature of the second zone in the extruder to 50°C , The temperature in the third zone is 88°C, the temperature in the fourth zone is 128°C, the temperature in the fifth zone is 123°C, the temperature in the sixth zone is 108°C, the temperature in the seventh zone is 92°C, and the extrusion process is controlled to be completed within 60s , get prefabricated rice;

[0042] S12, using a fluidized bed dryer to perform primary drying of the prefabricated rice at 70° C., so that the prefabricated rice is completely dispersed;

[0043] S13. The prefabricated rice after the primary drying treatment is subjected to secondary drying at 55°C in a drying box with a dehumidification device, and the moisture content of the product is controlled below 16%;

[0044] S14. Cool the prefabricated ...

Embodiment 2

[0046] S21. Extrude 80 parts of rice, 40 parts of cornstarch, 30 parts of water, 1 part of difatty acid glyceride and 1 part of calcium dihydrogen phosphate for compound raw materials, and respectively control the temperature of the second zone in the extruder to 70°C , The temperature of the third zone is 92°C, the temperature of the fourth zone is 128°C, the temperature of the fifth zone is 127°C, the temperature of the sixth zone is 112°C, the temperature of the seventh zone is 92°C, and the extrusion process is controlled to be completed within 30s , get prefabricated rice;

[0047] S22, using a fluidized bed dryer to perform primary drying of the prefabricated rice at 90°C;

[0048] S23. The prefabricated rice after the primary drying treatment is subjected to secondary drying at 45°C in a drying oven with a dehumidification device, and the moisture content of the product is controlled below 16%;

[0049] S24. Cool the prefabricated rice after the secondary drying treatm...

Embodiment 3

[0051] S31. Extruding 70 parts of compound raw rice, 30 parts of cornstarch, 22 parts of water, 0.5 part of mono- and di-fatty acid glycerides and 0.5 part of calcium dihydrogen phosphate, respectively controlling the temperature of the second zone in the extruder to 60 ℃, the temperature of the third zone is 90 ℃, the temperature of the fourth zone is 130 ℃, the temperature of the fifth zone is 125 ℃, the temperature of the sixth zone is 110 ℃, the temperature of the seventh zone is 90 ℃, and the extrusion process is controlled within 50s Finished, get prefabricated rice;

[0052] S32, using a fluidized bed dryer to perform primary drying of the prefabricated rice at 80°C;

[0053] S33. The prefabricated rice after the primary drying treatment is subjected to secondary drying at 50° C. in a drying box with a dehumidification device, and the moisture content of the product is controlled below 16%;

[0054] S34. Cool the prefabricated rice after the secondary drying treatment ...

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Abstract

The invention relates to the technical field of food processing, in particular to crystalline self-cooked rice and a preparation method thereof. The crystalline self-cooked rice is obtained by sequentially extruding, primary drying, secondary drying and cooling compound raw materials; wherein the compound raw materials comprise 60-80 parts of rice, 20-40 parts of corn starch, 15-30 parts of purified water, 0.1-1 part of a water retention agent and 0.1-1 part of a swelling agent. The compound raw materials are gradually compacted due to the resistance of the machine barrel in the extrusion process, meanwhile, the compound raw materials are heated from the outside of the machine barrel and are intensely stirred, mixed, sheared and the like in the screw rod and the machine barrel, the compound raw materials are melted, and meanwhile, starch in the compound raw materials is gelatinized, protein is denaturated, enzyme is inactivated andmicroorganisms such as bacteria are reduced. Therefore, the influence of the method on food digestibility, instant food property, enzyme deactivation property and the like tends to the greatest extent, the influence on food browning, nutrient damage and the like tends to the minimum, only a small amount of boiled water needs to be added before the prepared rice is eaten, and the fragrance of natural rice is greatly reserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a crystalline self-cooked rice and a preparation method thereof. Background technique [0002] Rice is the main grain variety of our people's daily consumption, and more than 60% of the population in the country takes rice as a staple food. With the change of people's lifestyle and the quickening pace of life, outdoor adventure and tourism projects are on the rise, the market demand for all kinds of convenience foods is increasing, and various industrially produced convenience staple foods continue to appear. [0003] Self-cooked instant rice produced from rice is a convenient food with good taste. It can be used as a convenient staple food, and is also suitable for primary and middle school students, the elderly, and patients. It is also an ideal breakfast, light meal and emergency food. In addition, my country is a large agricultural country. As a kind of convenience f...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23L29/00A23L29/30
CPCA23L7/143A23L29/015A23L29/30A23L29/37A23V2002/00A23V2200/234A23V2250/192A23V2250/5118A23V2300/10A23V2250/6416
Inventor 杜宣刘佩
Owner XINXIANG YATELAN FOOD
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