Instant composite instant rice cloth

Abstract

The instant composite instant rice cloth comprises the following components in percentage by mass: 30-40% of gelatinized rice flour, 20-30% of skim milk powder, 10-15% of waxy corn flour, 5-11% of glutinous rice flour, 5-10% of chenopodium quinoa flour, 3-6% of L-arabinose, 5-8% of maltodextrin and 1-2% of pectin. The instant composite instant rice cloth prepared by the method disclosed by the invention has the advantages of high dissolution speed and difficulty in caking, has fine and smooth mouth feel, is rich in milk fragrance, natural in color and mellow in taste, integrates the smoothness of rice flour and the softness of coarse cereals, melts in the mouth and has no granular sensation. In addition, the rice cloth is quick to dissolve and not easy to cake, and can quickly form uniform paste after being brewed, so that the instant requirement of consumers on instant eating is met.

Description

Technical Field

[0001] The invention relates to an instant composite instant rice cloth and belongs to the technical field of food processing. Background Art

[0002] Rice cloth is a unique dessert snack in Yunnan. It cleverly combines traditional rice cloth with fresh milk to form a unique flavor. As a traditional food, the cooking steps of fresh milk are cumbersome. With the development of society and the accelerated pace of people's lives, cooking fresh milk rice cloth has become a difficult task, or even a luxury. Therefore, convenient, fast, diverse ingredients, and nutritious instant milk rice cloth came into being, and the market has developed rapidly. Instant fresh milk rice cloth is a pre-packaged food that uses physical and chemical methods to pre-treat rice and other ingredients, and then encapsulates the mixed raw and auxiliary materials after treatment into food packaging materials. It does not need to be cooked or only needs simple cooking when eaten, and has a long shelf life.

[0003] Traditional rice cloth is made mainly from rice, and is made manually through a series of processes such as soaking, grinding, and steaming. The production process is not only time-consuming and labor-intensive, but also requires precise control of the temperature and time to ensure the perfect presentation of taste and quality. However, this traditional process has high requirements for time and technology, is not easy to standardize, and is difficult to meet the needs of modern fast-paced life. Most of the rice cloth products on the market are just a mixture of raw materials, which still need to be heated and cannot be eaten immediately after being brewed with hot water. At the same time, there is serious caking, and the nutritional taste is monotonous and the flavor is poor.

[0004] Therefore, how to provide a rice cloth with good taste, comprehensive nutrition and high convenience has become a technical problem to be solved urgently by those skilled in the art. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides an instant composite instant rice cloth, which solves the problem that the existing rice cloth products need to be heated at high temperature when the drinker brews and eats them, are prone to agglomeration, and cannot be brewed and eaten quickly.

[0006] The instant composite instant rice flour of the invention comprises the following components and mass percentages: 30-40% of gelatinized rice flour, 20-30% of skimmed milk powder, 10-15% of glutinous corn flour, 5-11% of glutinous rice flour, 5-10% of white quinoa flour, 3-6% of L-arabinose, 5-8% of maltodextrin and 1-2% of pectin.

[0007] The preparation of the instant composite instant rice flour is as follows: 1. The gelatinized rice flour is prepared by washing the rice, soaking it in water for 60-90 minutes, taking out the soaked rice and adding it into a twin-screw extruder, setting the feeding zone temperature at 70-90°C, the transition zone temperature at 90-120°C, the current limiting zone temperature at 120-130°C, and the screw speed at 120-150r / min, performing an extrusion process, collecting the extruded material, grinding the extruded material to a particle size of less than 50μm, and drying it to obtain the gelatinized rice flour with a moisture content of ≤6%; 2. Bake the white quinoa at 150-180°C for 10-15 minutes, and then grind the white quinoa into particles larger than 120 meshes to obtain white quinoa powder; 3. Bake the glutinous rice at 130-155° C. for 10-20 min, and then grind the glutinous rice into a particle size larger than 120 meshes to obtain glutinous rice flour; 4. Bake the glutinous corn at 170-190° C. for 15-20 minutes, and then grind the glutinous corn into particles larger than 120 meshes to obtain glutinous corn flour; 5. Evenly mix 30-40% gelatinized rice flour, 20-30% skimmed milk powder, 10-15% glutinous corn flour, 5-11% glutinous rice flour, 5-10% white quinoa flour, 3-6% L-arabinose, 6-8% maltodextrin, and 1-2% pectin, dry to a moisture content of ≤4%, and package to obtain instant composite instant rice cloth.

[0008] The advantages of the present invention compared with the prior art are: 1. The present invention uses twin-screw extrusion and multi-zone temperature control to process rice, which plays a role of puffing, improves the looseness of rice flour, and improves the rehydration performance and solubility of rice flour; 2. The instant rice cloth prepared by the present invention uses rice, glutinous corn, white quinoa and glutinous rice as main raw materials and is convenient to eat; after being prepared and rehydrated, the taste is close to that of freshly prepared fresh milk rice cloth, and has the flavor and nutrition of milk and various cereals such as rice. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 This is a schematic diagram of the state of brewing instant compound convenient rice cloth. DETAILED DESCRIPTION

[0010] The present invention is further described in detail below in conjunction with the accompanying drawings and examples, but the contents described should not be regarded as limiting the present invention. In the present embodiments, the methods are operated according to conventional methods unless otherwise specified, and the reagents used are conventional reagents or reagents prepared according to conventional methods unless otherwise specified; Example 1: The composition and mass percentage of the instant composite instant rice cloth of this embodiment are 40% gelatinized rice flour, 30% skimmed milk powder, 10% glutinous corn flour, 5% glutinous rice flour, 5% quinoa flour, 5% L-arabinose, 8% maltodextrin, and 1% pectin.

[0011] The preparation of the instant composite instant rice cloth is as follows: 1. After washing the rice, put it into a soaking container, add food-grade purified water, and leave it to soak for 60 minutes at room temperature. Then take the rice out of the soaking container, evenly add the soaked rice into a twin-screw extruder, control the feed zone temperature to 70°C, the transition zone temperature to 95°C, the current limiting zone temperature to 120°C, and the screw speed to 120r / min, perform extrusion treatment, and collect the extruded material; grind the extruded material with a colloid mill to a particle size lower than 50μm, and dry it to a water content of 5% to obtain gelatinized rice powder; 2. Bake the white quinoa at 150° C. for 15 min, and then grind the white quinoa into particles larger than 120 meshes to obtain white quinoa powder; 3. After baking the glutinous rice at 140° C. for 20 min, the glutinous rice was crushed to a particle size greater than 120 meshes to obtain glutinous rice flour; 4. After baking the glutinous corn at 170° C. for 20 min, crush the glutinous corn to a particle size greater than 120 mesh to obtain glutinous corn flour; 5. Add gelatinized rice flour, skimmed milk powder, glutinous corn flour, glutinous rice flour, white quinoa flour, L-arabinose, maltodextrin and pectin into a mixer and mix for 20 minutes. Dry the mixture to a moisture content of 3%. After packaging, the instant composite instant rice cloth is obtained.

[0012] Example 2: The composition and mass percentage of the instant composite instant rice cloth of this example are 30% gelatinized rice flour, 30% skimmed milk powder, 12% glutinous corn flour, 10% glutinous rice flour, 7% white quinoa flour, 3% L-arabinose, 6% maltodextrin, and 2% pectin; The preparation of the instant composite instant rice cloth is as follows: 1. After washing the rice, put it into a soaking container, add food-grade purified water, and leave it to soak for 70 minutes at room temperature. Then take the rice out of the soaking container, evenly add the soaked rice into a twin-screw extruder, control the feed zone temperature to 80°C, the transition zone temperature to 110°C, the current limiting zone temperature to 130°C, and the screw speed to 150r / min, perform extrusion treatment, and collect the extruded material; grind the extruded material with a colloid mill to a particle size lower than 50μm, and dry it to a water content of 4% to obtain gelatinized rice powder; 2. Bake the white quinoa at 170° C. for 10 min, and then grind the white quinoa into particles larger than 120 meshes to obtain white quinoa powder; 3. After baking the glutinous rice at 150° C. for 10 min, the glutinous rice was crushed to a particle size greater than 120 meshes to obtain glutinous rice flour; 4. Bake the glutinous corn at 180°C for 15 minutes, and then grind the glutinous corn into particles larger than 120 meshes to obtain glutinous corn flour; 5. Add gelatinized rice flour, skimmed milk powder, glutinous corn flour, glutinous rice flour, white quinoa flour, L-arabinose, maltodextrin and pectin into a mixer and mix for 20 minutes. Dry the mixture to a moisture content of 2%. After packaging, the instant composite instant rice cloth is obtained.

[0013] Example 3: The composition and mass percentage of the instant composite instant rice cloth of this example are 35% gelatinized rice flour, 25% skimmed milk powder, 15% glutinous corn flour, 7% glutinous rice flour, 9% white quinoa flour, 3% L-arabinose, 5% maltodextrin, and 1% pectin; The preparation of the instant composite instant rice cloth is as follows: 1. After washing the rice, put it into a soaking container, add food-grade purified water, leave it to soak for 90 minutes at room temperature, then take the rice out of the soaking container, evenly add the soaked rice into a twin-screw extruder, control the feed zone temperature at 90°C, the transition zone temperature at 95°C, the current limiting zone temperature at 125°C, and the screw speed at 130r / min, perform extrusion treatment, and collect the extruded material; grind the extruded material with a colloid mill to a particle size lower than 50μm, and dry it to a water content of 5% to obtain gelatinized rice powder; 2. Bake the white quinoa at 160° C. for 15 min, and then grind the white quinoa into particles larger than 120 meshes to obtain white quinoa powder; 3. After baking the glutinous rice at 130° C. for 20 min, the glutinous rice was crushed to a particle size greater than 120 meshes to obtain glutinous rice flour; 4. After baking the glutinous corn at 170° C. for 20 min, crush the glutinous corn to a particle size greater than 120 mesh to obtain glutinous corn flour; 5. Add gelatinized rice flour, skimmed milk powder, glutinous corn flour, glutinous rice flour, white quinoa flour, L-arabinose, maltodextrin and pectin into a mixer and mix for 20 minutes. Dry the mixture to a moisture content of 2%. After packaging, the instant composite instant rice cloth is obtained.

[0014] Example 4: The instant composite instant rice cloth in Examples 1-3 was brewed with 95°C water, with a mass ratio of water to the instant composite instant rice cloth being 3:1. The composite instant rice cloth in the cup was stirred during and after the brewing process, and the rice cloth in the cup was observed to see if there was any agglomeration, and the dissolution time was recorded. The rice cloth in the cup was subjected to sensory evaluation, and the evaluation criteria were shown in Table 1; Table 1 Sensory scoring criteria

[0015] Table 2

[0016] The observation and evaluation results are shown in Table 2. Figure 1It can be seen from the table that the instant composite instant rice flour of Examples 1-3 of the present invention has a relatively fast dissolution speed, good solubility, is not easy to clump when brewing, and can form a uniform rice paste in about 30 seconds. The instant composite instant rice flour prepared by the present invention has a uniform color, natural milky white or light beige appearance, exudes a rich aroma of rice and fresh milk, and has a pure flavor without odor; the rice flour formed after brewing is delicate and smooth, melts in the mouth, has no granularity, is soft, glutinous, smooth, dense and light, and is endlessly memorable. At the same time, the product is easy to use, and has both the convenience and high quality of traditional flavors and modern foods.

[0017] The instant rice cloth of the present invention solves the problems that the preparation of traditional rice cloth is time-consuming and labor-intensive, and the existing rice cloth products need to be heated at high temperature and are prone to agglomeration when the drinker brews and eats them. The instant rice cloth of the present invention can be applied to multiple fields such as infant supplementary food, nutritional supplementation for the middle-aged and elderly, and physical recovery of athletes, and meets the needs of different groups of people for nutritional supplementation. In addition, the preparation method of the present invention is simple, easy to operate, and has low production cost. It has broad market prospects and application potential, and is expected to bring new development opportunities to the nutritional supplement market.

Claims

1. An instant composite instant rice cloth, characterized in that: The composition and mass percentage are 30-40% gelatinized rice flour, 20-30% skimmed milk powder, 10-15% glutinous corn flour, 5-11% glutinous rice flour, 5-10% white quinoa flour, 3-6% L-arabinose, 5-8% maltodextrin and 1-2% pectin.

2. The instant composite instant rice flour according to claim 1, characterized in that: The gelatinized rice flour is prepared by washing rice, soaking it in water for 60-90 minutes, taking out the soaked rice and adding it into a twin-screw extruder, setting the temperature of the feed zone at 70-90°C, the temperature of the transition zone at 90-120°C, the temperature of the current limiting zone at 120-130°C, and the screw speed at 120-150r / min, performing extrusion treatment, collecting the extruded material, grinding the extruded material to a particle size of less than 50μm, and drying it.

3. The instant composite instant rice flour according to claim 1, characterized in that: The white quinoa powder is prepared by baking the white quinoa at 150-180°C for 10-15 minutes and then crushing the white quinoa to a particle size larger than 120 meshes.

4. The instant composite instant rice flour according to claim 1, characterized in that: Glutinous rice flour is prepared by baking glutinous rice at 130-155°C for 10-20 minutes and then crushing the glutinous rice into particles larger than 120 mesh.

5. The instant composite instant rice flour according to claim 1, characterized in that: Waxy corn flour is prepared by baking glutinous corn at 170-190°C for 15-20 minutes and then crushing the glutinous corn into particles larger than 120 mesh.

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