Ready-to-eat reconstituted bamboo shoot rice after being heated as well as making method and eating method thereof

Abstract

The present invention discloses a heated instant reconstituted bamboo shoot rice, and relates to the technical field of food processing, and the heated instant reconstituted bamboo shoot rice comprises the following components in parts by weight: 42-46 parts of coarse rice powder, 38-42 parts of rice powder, 14-16 parts of bamboo shoot powder, 33-36 parts of fresh bamboo shoot sauce, and 0.6-0.7 part of monostearin. The preparation method comprises the following steps: respectively removing impurities from the dried bamboo shoots, the crushed brown rice and the crushed rice, crushing and sieving to obtain bamboo shoot powder, brown rice powder and rice powder; preparing fresh bamboo shoot sauce; weighing the brown rice flour, the rice flour, the bamboo shoot powder, the fresh bamboo shoot sauce and the monostearin according to the proportion, and uniformly stirring and mixing to obtain a loose and wet powdery mixed material; putting the mixed material into a nine-section twin-screw extruder, and extruding and curing step by step; extruding the cured mixed material into rice grains from a die hole by adjusting the rotating speed of a rotary cutter of an extruding machine; and drying the formed rice grains to obtain the regenerated bamboo shoot rice product. The prepared instant heated reconstituted bamboo shoot rice integrates the nutritional ingredients of the brown rice, the rice and the bamboo shoots, the cost performance is high, and the utilization rate and the additional value of the bamboo shoot raw materials, the brown rice and the crushed rice are increased.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a kind of instant-heated reconstituted bamboo shoot rice and a preparation method and a edible method thereof. Background Art

[0002] my country is the main production area of ​​bamboo shoots, especially the hilly areas south of the Yangtze River, which are rich in high-quality bamboo shoots. Bamboo shoots are rich in dietary fiber, and contain more than 20 kinds of amino acids and a variety of trace nutrients necessary for the human body. Dietary fiber is supplemented and recognized by the nutrition community as the seventh type of nutrient. It helps promote intestinal peristalsis, prevent constipation and intestinal diseases, and improve intestinal function. The dietary fiber in bamboo shoots can absorb water and swell to enhance satiety, which helps control weight. At the same time, bamboo shoots are rich in mineral elements, such as K, Ca, and Mg, which have positive effects on bone health, the nervous system, and helping to reduce high blood pressure. In addition, bamboo shoots are also rich in flavonoids, which can effectively remove oxygen free radicals in the body and play an anti-cancer and anti-tumor role.

[0003] With the improvement of living standards, highly refined rice leads to loss of rice nutrients and reduced nutritional value. The common recombinant rice products on the market have a single nutrient composition and only have a basic satiety effect. Therefore, recombinant rice made by extruding and maturation after starch crops are supplemented with coarse grains and nutritional supplements in proportion has a wide range of development and application prospects. At present, there are no relevant reports on the preparation of reconstructed bamboo shoot rice with bamboo shoots. The present invention mainly processes and produces reconstructed bamboo shoot rice with forest vegetable bamboo shoot raw materials and coarse grain brown rice, so that residents can achieve the purpose of health care and supplementing daily nutrients by taking staple food in their daily diet. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a reconstructed bamboo shoot rice which is ready to eat after heating, has balanced nutrition, good taste and low cost, and a production method thereof, so that residents can achieve the purpose of health care and nutritional supplementation by taking staple food in their daily diet, while improving the development and utilization level of brown rice and bamboo shoot raw materials.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] The invention discloses a reconstituted bamboo shoot rice which can be eaten immediately after heating, comprising the following components by weight: 42-46 parts of brown rice flour, 38-42 parts of rice flour, 14-16 parts of bamboo shoot powder, 33-36 parts of fresh bamboo shoot sauce and 0.6-0.7 parts of monoglyceride.

[0007] The method for preparing the instant-heated bamboo shoot rice comprises the following steps:

[0008] S1: raw material pretreatment: remove impurities from dried bamboo shoots, brown rice and rice, respectively, grind and sieve to obtain bamboo shoot powder, brown rice powder and rice powder;

[0009] S2: Preparation of fresh bamboo shoot sauce

[0010] Preparation of sulfur-free preservative liquid: Mix the following components in parts by weight: 100 parts of purified water, 0.01-1 parts of sodium citrate, 0.02-0.5 parts of polylysine salt, 0.1-1 parts of R polysaccharide, 0.1-0.6 parts of D-isoascorbic acid, and 0.02-0.3 parts of EDTA-2 sodium;

[0011] Fresh bamboo shoots and non-sulfurized fresh-keeping liquid are ground into a colloid mill in a weight ratio of 7:3 until there is no obvious fiber, so as to prepare a homogeneous fresh bamboo shoot sauce;

[0012] S3: weighing brown rice flour, rice flour, bamboo shoot powder, fresh bamboo shoot sauce, and monoglyceride according to a proportion, and stirring and mixing them into a loose and moist powdery mixture;

[0013] S4: putting the mixed material evenly stirred into a nine-stage twin-screw extruder, extruding and ripening the mixed material step by step; and extruding the ripened mixed material into rice grains from a die hole by adjusting the rotary cutter speed of the nine-stage twin-screw extruder;

[0014] S5: Drying the formed rice grains to obtain the reconstituted bamboo shoot rice product.

[0015] Furthermore, in step S1, the bamboo shoot powder is sieved through a 100-mesh sieve, and the brown rice powder and the rice powder are sieved through a 20-mesh sieve.

[0016] Furthermore, in step S2, the fresh bamboo shoots are soaked in clean water to preserve them.

[0017] Furthermore, when the nine-stage twin-screw extruder in step S4 is working, the feeding rate is 18-22kg / h, the screw speed is 150-200r / min, the rotary cutter speed is 450-500r / min, the 1st stage is fed at room temperature, the 2nd stage temperature is 38-42°C, the 3rd stage is 85-95°C, the 4th stage is 100-115°C, the 5th stage is 115-125°C, the 6th stage is 135-145°C, the 7th stage is 115-125°C, the 8th stage is 88-92°C, and the 9th stage is 78-82°C.

[0018] Furthermore, step S5 comprises the following steps:

[0019] S51: passing the formed rice grains through a vibrating screen for primary cooling and dispersion, so that the surface of the rice grains is quickly dried and free of adhesion;

[0020] S52: conveying the surface dried rice grains to a five-layer belt low-temperature drying line for further drying at a drying temperature of 60-70°C;

[0021] S53: The dried rice grains are packaged according to certain weight specifications to obtain the reconstituted bamboo shoot rice product.

[0022] The method for eating the instant-heated bamboo shoot rice prepared in any one of the above items comprises:

[0023] (1) Brew with boiling water for 12-13 minutes;

[0024] (2) Heat and brew for 7-8 minutes;

[0025] (3) Steam and cook rice as usual.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] (1) The instant bamboo shoot rice prepared by the present invention uses brown rice, rice and bamboo shoots as raw materials, combines the nutritional components of brown rice, rice and bamboo shoots, and has a high cost performance. Bamboo shoots contain functional ingredients such as polysaccharides, organic acids, dietary fiber, mineral elements, flavonoids, etc., which have the effects of promoting intestinal peristalsis, enhancing satiety, controlling body weight, anti-oxidation, and preventing cancer tumors. The combination of bamboo shoots and rice and brown rice can meet the human body's needs for vitamins, minerals and dietary fiber without the need for additional nutritional enhancers when eaten daily, thereby reducing the cost of reconstituted rice.

[0028] (2) The present invention combines bamboo shoot resources with texture reconstruction technology to prepare reconstructed bamboo shoot rice, which fills the gap in similar products on the market; it improves the utilization rate and added value of bamboo shoot raw materials and brown rice and rice scraps.

[0029] (3) After testing, the reconstructed bamboo shoot rice prepared by the present invention has the same delicate and soft taste as ordinary polished rice, and has the unique flavor of bamboo shoots. The flavonoids in the bamboo shoots not only give the bamboo shoots a beige luster, but also have health functionality.

[0030] (4) The bamboo shoot rice prepared by the present invention can be eaten by the following three methods: brewing with boiling water for 12-13 minutes; heating and brewing for 7-8 minutes; and eating by steaming and cooking according to conventional rice. The reconstructed bamboo shoot rice is easy to cook and digest, and the cooking time is greatly shortened, making the reconstructed bamboo shoot rice simple and convenient to eat. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The invention discloses a process for producing reconstituted bamboo shoot rice;

[0032] Figure 2 The invention discloses the reconstructed bamboo shoot rice. DETAILED DESCRIPTION

[0033] The present invention is further described below in conjunction with the accompanying drawings and embodiments. The embodiments of the present invention include but are not limited to the following embodiments.

[0034] like Figure 1As shown, this embodiment provides a reconstituted bamboo shoot rice that is ready to eat upon heating, comprising the following components by weight: 45 parts of brown rice flour, 40 parts of rice flour, 15 parts of bamboo shoot powder, 35 parts of fresh bamboo shoot sauce, and 0.675 parts of monoglyceride.

[0035] The method for preparing the instant bamboo shoot rice by using the above raw materials is as follows:

[0036] (1) Raw material pretreatment: remove impurities from dried bamboo shoots, brown rice and rice, respectively, and grind them into bamboo shoot powder, brown rice powder and rice powder. Sieve the bamboo shoot powder through a 100-mesh sieve, and sieve the brown rice powder and rice powder through a 20-mesh sieve.

[0037] (2) Pretreatment of fresh bamboo shoot sauce: soak fresh bamboo shoots in clean water to preserve them;

[0038] Preparation of sulfur-free preservative liquid: Mix the following components in parts by weight: 100 parts of purified water, 0.05 parts of sodium citrate, 0.02 parts of polylysine salt, 0.5 parts of R polysaccharide, 0.2 parts of D-isoascorbic acid, and 0.1 parts of EDTA-2 sodium;

[0039] The fresh bamboo shoots and the sulfur-free preservative liquid are ground into a colloid mill in a weight ratio of 7:3 until there is no obvious fiber, so as to prepare a homogeneous fresh bamboo shoot sauce.

[0040] (3) brown rice flour, rice flour, bamboo shoot powder, fresh bamboo shoot sauce, and monoglyceride are weighed according to a proportion, and stirred and mixed to form a loose, moist powdery mixture.

[0041] (4) The uniformly stirred mixture is fed into a nine-stage twin-screw extruder, and the mixture is extruded and matured step by step; the matured mixture is extruded from the die hole into a rice grain shape by adjusting the rotary cutter speed of the nine-stage twin-screw extruder. The model of the nine-stage twin-screw extruder used in this embodiment is: FT75 twin-screw extruder. When the twin-screw extruder is working, the feeding rate is 20kg / h, the screw speed is 200r / min, the rotary cutter speed is 500r / min, the first stage is fed at room temperature, the second stage temperature is 40°C, the third stage is 90°C, the fourth stage is 110°C, the fifth stage is 120°C, the sixth stage is 140°C, the seventh stage is 120°C, the eighth stage is 90°C, and the ninth stage is 80°C.

[0042] (5) The formed rice grains are initially cooled and dispersed through a vibrating screen to make their surface dry quickly and without adhesion.

[0043] (6) The surface-dried rice grains are transported to a five-layer belt-type low-temperature drying line for further drying at a drying temperature of 60-70°C.

[0044] (7) The dried rice grains are packaged according to certain weight specifications to obtain the reconstituted bamboo shoot rice product. Figure 2 shown.

[0045] The bamboo shoot rice prepared in this embodiment is easy to cook and digest, and the cooking time is greatly shortened, so that the reconstituted bamboo shoot rice is simple and convenient to eat, and can be eaten after being brewed with boiling water for 12 minutes.

[0046] The nutrients in the reconstructed bamboo shoot rice prepared in this embodiment were tested, and the test results are shown in Table 1. This embodiment also collected the nutritional composition table of existing rice, as shown in Table 2.

[0047] Table 1 Test report of each component of reconstituted bamboo shoot rice

[0048]

[0049]

[0050] Table 2 Nutritional composition of rice available on the market

[0051]

[0052] It can be seen from the test report that the heated and ready-to-eat reconstituted bamboo shoot rice prepared in this embodiment contains a variety of nutrients required by the human body, has a high cost-effectiveness ratio, and can meet the human body's needs for vitamins, minerals and dietary fiber without the need for additional nutritional enhancers when consumed daily, thereby reducing the cost of reconstituted rice.

[0053] The test report of Table 1 includes seven nutrients required by the human body (minerals, lipids, proteins, water, vitamins, carbohydrates, dietary fiber). The fat in rice is mainly unsaturated fatty acids, including linoleic acid and linolenic acid, etc. These fatty acids have certain benefits to the human body. The fat content of bamboo shoots rice provided in this embodiment reaches 1.6g / 100g, while the highest of rice currently available on the market is only 0.8g / 100g. The carbohydrate content of bamboo shoots rice provided in this embodiment is 55.1g / 100g, which is lower than 70.0~80.1g / 100g of existing rice. The lower carbon water content in rice is more conducive to controlling blood sugar and body weight, and is conducive to healthy eating. The content of total dietary fiber reaches 15.2g / 100g in the reconstructed bamboo shoot rice. By querying data, the dietary fiber of existing rice is only 0.3~0.8g / 100g. Dietary fiber can promote the peristalsis of intestinal tract, increase feces volume, reduce the generation of constipation, and it can also reduce cholesterol, prevent cardiovascular disease, so often eat the bamboo shoot rice prepared by the present embodiment, can increase the peristalsis of intestinal tract, and reduce the risk of suffering from cardiovascular disease. GI is the glycemic index, is the index reflecting the degree of blood sugar elevation caused by food in human body, low GI food (GI value≤55%) has less effect on postprandial blood sugar, is conducive to blood sugar control, can also reduce the storage of fat, reaches the purpose of weight control, the reconstructed bamboo shoot rice GI value provided by the present embodiment is 49.57%, is a kind of low GI food, and hyperglycemic patients can also control blood sugar when reaching the purpose of satiety when eating. In addition, the protein content in the reconstructed bamboo shoot rice made in the present embodiment is equal to the protein content in the rice circulated on the market. In addition, the reconstructed bamboo shoot rice is also rich in rich B vitamins and mineral elements. B vitamins include vitamin B1, B2, pantothenic acid and folic acid, wherein the main functions of vitamin B1 and B2 are to maintain circulation, digestion, nerve and normal intramuscular function, and adjust the function of the gastrointestinal tract; pantothenic acid can help cells synthesize nucleic acid substances such as DNA and RNA, participate in protein metabolism, and promote the health of tissues such as skin and mucous membranes; folic acid can prevent anemia in pregnant women, congenital malformations in infants, promote placental development, prevent Alzheimer's disease, prevent hypertension, etc. Minerals include potassium, calcium, magnesium, iron, zinc, manganese, and selenium, wherein zinc and manganese are trace elements, and mineral elements can constitute important tissues of the human body, lack of calcium, magnesium, iron, and manganese can easily cause loosening of bones and teeth, lack of potassium element can cause symptoms such as general fatigue, arrhythmia, and mental depression in the human body, lack of zinc element can affect intellectual development and reduce immunity, and selenium element can resist free radicals, enhance disease resistance, and protect vision. The reconstructed bamboo shoot rice provided in this embodiment is rich in potassium, calcium, magnesium, iron, zinc, manganese and selenium, which can fully meet the daily needs of the human body for mineral elements.

[0054] Embodiment 2:

[0055] The present embodiment provides a reconstituted bamboo shoot rice that is ready to eat upon heating, comprising the following components by weight: 46 parts of brown rice flour, 38 parts of rice flour, 14 parts of bamboo shoot powder, 33 parts of fresh bamboo shoot sauce, and 0.7 parts of monoglyceride.

[0056] The method for preparing the instant bamboo shoot rice by using the above raw materials is as follows:

[0057] (1) Raw material pretreatment: remove impurities from dried bamboo shoots, brown rice and rice, respectively, and grind them into bamboo shoot powder, brown rice powder and rice powder. Sieve the bamboo shoot powder through a 100-mesh sieve, and sieve the brown rice powder and rice powder through a 20-mesh sieve.

[0058] (2) Pretreatment of fresh bamboo shoot sauce: soak fresh bamboo shoots in clean water to preserve them;

[0059] Preparation of sulfur-free preservative liquid: Mix the following components in parts by weight: 100 parts of purified water, 0.7 parts of sodium citrate, 0.02 parts of polylysine salt, 0.3 parts of R polysaccharide, 0.4 parts of D-isoascorbic acid, and 0.2 parts of EDTA-2 sodium;

[0060] The fresh bamboo shoots and the sulfur-free preservative liquid are ground into a colloid mill in a weight ratio of 7:3 until there is no obvious fiber, so as to prepare a homogeneous fresh bamboo shoot sauce.

[0061] (3) brown rice flour, rice flour, bamboo shoot powder, fresh bamboo shoot sauce, and monoglyceride are weighed according to a proportion, and stirred and mixed to form a loose, moist powdery mixture.

[0062] (4) The uniformly stirred mixture is put into a nine-stage twin-screw extruder, and the mixture is extruded and matured step by step; and the matured mixture is extruded from a die hole into a rice grain shape by adjusting the rotation speed of a rotary cutter of the nine-stage twin-screw extruder.

[0063] The model of the nine-stage twin-screw extruder used in this embodiment is: FT75 twin-screw extruder. When the twin-screw extruder is working, the feeding rate is 22kg / h, the screw speed is 180r / min, the rotary cutter speed is 480r / min, the first stage is fed at room temperature, the second stage temperature is 42°C, the third stage is 95°C, the fourth stage is 100°C, the fifth stage is 115°C, the sixth stage is 142°C, the seventh stage is 122°C, the eighth stage is 88°C, and the ninth stage is 82°C.

[0064] (5) The formed rice grains are initially cooled and dispersed through a vibrating screen to make their surface dry quickly and without adhesion.

[0065] (6) The surface-dried rice grains are transported to a five-layer belt-type low-temperature drying line for further drying at a drying temperature of 60-70°C.

[0066] (7) The dried rice grains are packaged according to certain weight specifications to obtain the reconstituted bamboo shoot rice product.

[0067] The reconstructed bamboo shoot rice prepared above can be eaten after being heated and brewed for 8 minutes.

[0068] The above embodiment is only one of the preferred implementation modes of the present invention and should not be used to limit the protection scope of the present invention. Any changes or modifications that are made to the main design concept and spirit of the present invention and have no substantive significance, and the technical problems they solve are still consistent with the present invention, should be included in the protection scope of the present invention.

Claims

1. A ready-to-eat bamboo shoot rice, characterized in that: The invention comprises the following components by weight: 42-46 parts of brown rice flour, 38-42 parts of rice flour, 14-16 parts of bamboo shoot powder, 33-36 parts of fresh bamboo shoot sauce and 0.6-0.7 parts of monoglyceride.

2. The method for preparing the instant-heated bamboo shoot rice as claimed in claim 1, characterized in that: The steps include: S1: Raw material pretreatment: remove impurities from dried bamboo shoots, brown rice and rice, crush them and sieve them to obtain bamboo shoot powder, brown rice powder and rice powder; S2: Preparation of fresh bamboo shoot sauce Preparation of sulfur-free preservative liquid: Mix the following components in parts by weight: 100 parts of purified water, 0.01-1 parts of sodium citrate, 0.02-0.5 parts of polylysine salt, 0.1-1 parts of R polysaccharide, 0.1-0.6 parts of D-isoascorbic acid, and 0.02-0.3 parts of EDTA-2 sodium; Fresh bamboo shoots and non-sulfurized fresh-keeping liquid are ground into a colloid mill in a weight ratio of 7:3 until there is no obvious fiber, so as to prepare a homogeneous fresh bamboo shoot sauce; S3: weighing brown rice flour, rice flour, bamboo shoot powder, fresh bamboo shoot sauce, and monoglyceride according to a proportion, and stirring and mixing them into a loose and moist powdery mixture; S4: putting the mixed material evenly stirred into a nine-stage twin-screw extruder, extruding and ripening the mixed material step by step; and extruding the ripened mixed material into rice grains from a die hole by adjusting the rotary cutter speed of the nine-stage twin-screw extruder; S5: Drying the formed rice grains to obtain the reconstituted bamboo shoot rice product.

3. The method for making instant bamboo shoot rice according to claim 2, characterized in that: In step S1, the bamboo shoot powder is sieved through a 100-mesh sieve, and the brown rice powder and the rice powder are sieved through a 20-mesh sieve.

4. The method for making instant bamboo shoot rice according to claim 2, characterized in that: In step S2, the fresh bamboo shoots are soaked in clean water to preserve them.

5. The method for making instant bamboo shoot rice according to claim 2, characterized in that: When the nine-stage twin-screw extruder in step S4 is working, the feeding rate is 18-22kg / h, the screw speed is 150-200r / min, the rotary cutter speed is 450-500r / min, the first stage is fed at room temperature, the temperature of the second stage is 38-42°C, the third stage is 85-95°C, the fourth stage is 100-115°C, the fifth stage is 115-125°C, the sixth stage is 135-145°C, the seventh stage is 115-125°C, the eighth stage is 88-92°C, and the ninth stage is 78-82°C.

6. The method for preparing instant bamboo shoot rice according to claim 2, characterized in that: The step S5 comprises the following steps: S51: passing the formed rice grains through a vibrating screen for primary cooling and dispersion, so that the surface of the rice grains is quickly dried and free of adhesion; S52: conveying the surface dried rice grains to a five-layer belt low-temperature drying line for further drying at a drying temperature of 60-70°C; S53: The dried rice grains are packaged according to certain weight specifications to obtain the reconstituted bamboo shoot rice product.

7. The method for consuming the heated and ready-to-eat reconstituted bamboo shoot rice prepared as claimed in any one of claims 2 to 6, characterized in that: include: (1) Brew with boiling water for 12-13 minutes; (2) Heat and brew for 7-8 minutes; (3) Steam and cook rice as usual.

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