Preparation method of instant porridge rice

A technology for instant porridge and black rice flour, applied in the field of food processing, can solve problems such as loose texture and loss of nutrients

Pending Publication Date: 2022-07-26
黑龙江省农业科学院食品加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the cooking process of rice, a large amount of nutrients are lost, and the texture is loose after rehydration

Method used

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  • Preparation method of instant porridge rice
  • Preparation method of instant porridge rice
  • Preparation method of instant porridge rice

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preparation example Construction

[0026] The invention provides a preparation method of instant rice, comprising the following steps:

[0027] 1) twin-screw extrusion granulation is performed on the raw material powder of instant porridge to obtain raw material granules;

[0028] 2) drying the raw material grains to a moisture content of 5% to 15% to obtain instant porridge rice.

[0029] In the present invention, the raw material powder of instant porridge is firstly subjected to twin-screw extrusion granulation to obtain raw material granules. In the present invention, the raw material powder is preferably obtained by pulverizing the raw material of instant porridge rice. In the present invention, the particle size of the raw material powder is preferably 80-100 mesh; the water content of the raw material powder is preferably 20%-45%, more preferably 25%-40%, most preferably 30%-35% %.

[0030] In the present invention, the raw material powder preferably includes one or more of brown rice flour, millet fl...

Embodiment 1

[0042] 1) Crush brown rice into raw powder, pass through an 80-mesh sieve, add water and mix well, and adjust the water content to 30%.

[0043] 2) Utilize a kind of twin-screw extruder (application number: 201510689079.8) for producing miscellaneous grains reconstituted rice, the raw material powder described in step 1) is matured at a die temperature of 70° C. and a screw speed of 200 rpm, and sheared. into rice grains.

[0044] 3) The granular material described in step 2) is made into instant brown rice with a water content of 5% and a rehydration rate of 415% under the conditions of 160° C. and a drying time of 80 minutes using a tunnel-type hot air dryer, see figure 1 .

[0045] 4) When in use, add 450 mL of hot water at a temperature of 95° C. to 100 g of instant multigrain nutritious rice porridge, soak for 5 minutes to prepare brown rice instant rice porridge with grain aroma, see figure 2 .

Embodiment 2

[0047] 1) Pulverize brown rice and black rice as the main raw materials into powder, pass through a 100-mesh sieve, mix in a ratio of 1:1, add water and mix well, and adjust the water content to 35%.

[0048]2) Utilize a kind of twin-screw extruder (application number: 201510689079.8) for producing miscellaneous grains reconstituted rice, the raw material powder described in step 1) is matured at a die temperature of 70° C. and a screw speed of 225 rpm, and sheared. into rice grains.

[0049] 3) Use the tunnel type hot air dryer to make the granular material described in step 2) under the conditions of 180° C. and drying time of 60min to make instant grain rice with a water content of 8% and a water absorption rate of 420%, see image 3 .

[0050] 4) When in use, add 500 mL of hot water at a temperature of 100° C. to 100 g of instant multigrain nutritious rice porridge, soak for 6 minutes to prepare a rice porridge-like instant rice porridge with grain aroma, see Figure 4 ....

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Abstract

The invention provides a preparation method of instant porridge rice, and belongs to the technical field of grain processing.The preparation method comprises the steps that raw material powder of the instant porridge rice is sieved, the water content is adjusted, twin-screw extrusion granulation is conducted, raw material rice grains are obtained, then the raw material rice grains are dried till the water content is 5%-15%, and the instant porridge rice is obtained. The instant porridge rice prepared by the method is compact in texture after being rehydrated, and the hardness, chewiness and restorability of the instant porridge rice are higher than those of common instant rice after porridge grains are completely brewed through detection of a texture analyzer. The content of protein, amylose and resistant starch of the instant porridge rice prepared by the method is higher than that of common instant rice; therefore, the nutrition and satiety are better. In addition, various cereals can be added into the raw materials of the instant porridge rice as required to meet the requirements of different people. The instant porridge provided by the invention is like rice grains, is provided with micropores, is ready to eat after being brewed, is excellent in taste, can expand by 1-2 times in volume after being in hot water for 5-10 minutes, is in a rice porridge shape, and has grain fragrance.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a preparation method of instant porridge rice. Background technique [0002] With the development of society, fast-food meals can meet people's requirements for ready-to-eat, and are more and more popular among the public. Instant porridge rice is a major instant meal. At present, instant porridge rice is generally prepared from rice, which is steamed and dried or freeze-dried. For example, Chinese patent CN101273768A discloses a process for preparing instant rice, the process of which is to wash and steam the rice, and then dehydrate it by freeze-drying to prepare it. Because this instant rice is freeze-dried at low temperature, it can protect the nutrients of the rice better than drying. However, during the cooking process of rice, a large amount of nutrients are lost, and the texture is loose after rehydration. SUMMARY OF THE INVENTION [0003] In vi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/143A23L19/10A23L19/00A23L31/00
CPCA23L7/143A23L19/105A23L19/09A23L31/00A23V2002/00A23V2300/10
Inventor 王崑仑管立军高扬李家磊闫松季妮娜周野李波卢淑雯
Owner 黑龙江省农业科学院食品加工研究所
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