Production method of brewing type instant rice

Abstract

The invention discloses a production method of brewing type instant rice. The production method comprises the following steps: S1, preparing materials; S2, mixing; S3, curing and granulating; the instant rice has the advantages that the instant rice is prepared by taking the oat grains as the raw material, the density of the prepared instant rice grains is high, the integrity rate of the rehydrated rice grains reaches 98% or above, and the six areas of the double-screw granulator are set to be heated step by step, so that the oat grains are gradually cured and formed; performing drying and high-temperature puffing on the first rice grains output by the granulator in a manner of firstly performing high temperature and then performing low temperature; then continuously performing low-temperature drying and secondary puffing at a certain temperature, and simultaneously realizing a sterilization effect; and finally, color sorting is adopted to remove crushed materials and over-cured granules, instant rice products with complete rice grains and consistent color are obtained, and the rehydrated instant rice is still complete, smooth in surface, moderate in looseness, not prone to adhesion after rehydration, good in elasticity and good in palatability.

Description

Technical Field

[0001] The invention relates to the technical field of brewing instant rice production, in particular to a production method of brewing instant rice. Background Art

[0002] As an emerging convenience food, instant rice has developed rapidly in recent years under the trend of fast-paced lifestyle and consumption upgrading.

[0003] Currently, there are two main production processes for instant rice. The first is to soak, steam, dry, and cool the rice grains to obtain cooked instant rice; the second is to prepare the rice grains into powder, then use an extruder to cook and granulate them, and then dry them to obtain instant rice. Among them, the first method requires a long soaking and steaming process, which has low production efficiency and consumes a large amount of water and electricity during the process, resulting in high production costs. Compared with the first method, the second method has the characteristics of high production efficiency and low cost. However, the structure of the rice grains undergoes reorganization after milling, cooking and granulation, and the texture of the instant rice grains becomes fluffy. After rehydration, the integrity of the rice grains is reduced, and they are easy to stick together and have poor elasticity, which affects the taste. In addition, existing instant rice mainly uses rice as the main raw material, which cannot meet the edible needs of people with hypertension, hyperlipidemia, or those who focus on weight management. Summary of the Invention

[0004] The object of the present invention is to provide a method for producing instant rice to solve the problems existing in the prior art.

[0005] The present invention is implemented by the following technical solution: a method for producing instant rice, comprising the following steps: S1 Preparation Select 80-120 mesh powdered raw materials; S2 Hybrid The powdered raw material of S1 is added with water and stirred to obtain a mixed material, wherein the mass ratio of the powdered raw material to water is 100:18-30; S3 aging and granulation The mixture obtained in S2 is added to a twin-screw granulator for aging and granulation to obtain first rice grains; S4 Drying Drying the first rice grains obtained in S3 at a temperature of 110-160° C. for 20-30 minutes to obtain second rice grains; S5 slow drying Slowly drying the second rice grains obtained in S4 to control the moisture content of the rice grains to be less than 12%, thereby obtaining third rice grains; S6 color sorting The third rice grains obtained in S5 are naturally cooled to room temperature and then color-sorted to screen out impurities, over-ripened grains and broken grains to obtain instant rice.

[0006] Furthermore, the powdered raw material is oat flour.

[0007] Furthermore, in S3, the temperature of the heating jacket of the twin-screw granulator is 160-260°C, the feeding rate is 130-150 kg / h, the aging time is 9-12 s, the main shaft speed is 20-25 Hz, the rotary cutting speed is 31 Hz, and the temperature of the cutting die of the twin-screw granulator is 210-260°C.

[0008] Furthermore, in S3, the heating jacket of the twin-screw granulator is divided into 6 separate heating zones, and the temperatures of the 6 heating zones from the inlet to the outlet of the twin-screw granulator are 160-180°C, 170-190°C, 180-200°C, 190-210°C, 200-230°C, and 210-260°C, respectively.

[0009] Furthermore, in S4, the drying process is as follows: S4-1: drying the first rice grains obtained in S3 in a drying oven at 140-160° C. for 8-12 minutes to obtain intermediate rice grains; S4-2: Dry the intermediate rice grains obtained in S4-1 in a drying oven at 110-130° C. for 12-18 minutes to obtain second rice grains.

[0010] Furthermore, in S5, the temperature of the slow drying is 55-65°C.

[0011] Furthermore, in S3, the particle size of the first rice grains is 2-3.5 mm.

[0012] Furthermore, before S4, the first rice grains obtained in S3 are subjected to an anti-sticking treatment. Specifically, the first rice grains obtained in S3 are vibrated and separated by a vibrator, and blown by a fan at the same time.

[0013] The advantages of the present invention are as follows: the instant rice prepared by using oatmeal as raw material has high density of rice grains, and the integrity rate of rice grains after rehydration reaches more than 98%. The six zones of the twin-screw granulator are set to gradually increase the temperature so that the oats are gradually matured and formed; then, the first rice grains output by the granulator are dried and puffed at high temperature in a manner of first high temperature and then low temperature; then, low-temperature drying and secondary puffing are continued at a certain temperature to achieve a sterilization effect at the same time; finally, color sorting is used to remove broken materials and over-matured particles, so as to obtain an instant rice product with complete rice grains and uniform color, and the instant rice after rehydration is still relatively complete, smooth in surface, and loose in moderation, and is not easy to stick together after rehydration, has good elasticity, and good palatability. That is, the instant rice obtained by the method has good comprehensive performance before and after rehydration, is more popular among the public, and is conducive to promotion and sales. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a comparison chart of the instant rice obtained in Example 3 before and after rehydration.

[0015] Figure 2 This is a comparison chart of the instant rice obtained in Comparative Example 1 before and after rehydration.

[0016] Figure 3 This is a comparison chart of the instant rice obtained in Comparative Example 2 before and after rehydration.

[0017] Figure 4 This is a comparison chart of the instant rice obtained in Comparative Example 3 before and after rehydration. DETAILED DESCRIPTION

[0018] The following will provide a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0019] Example 1: A method for producing instant rice, comprising the following steps: S1 Preparation A 120-mesh powdered raw material is selected, and the powdered raw material is oat flour.

[0020] S2 Hybrid The powdered raw material of S1 is added with water and stirred to obtain a mixed material, wherein the mass ratio of the powdered raw material to water is 100:30; S3 aging and granulation The mixture obtained in S2 is added to a twin-screw granulator for aging and granulation to obtain first rice grains with a particle size of 2-3.5 mm; The twin-screw pelletizer's heating jacket has a temperature of 160-280°C. Specifically, the jacket is divided into six separate heating zones. The temperatures of the six zones from the inlet to the outlet are 160°C, 170°C, 180°C, 190°C, 200°C, and 210°C, respectively. The six zones are heated gradually, allowing the oats to mature and form. The twin-screw pelletizer's feed rate is 150kg / h, the maturation time is 12s, the spindle speed is 25Hz, the rotary cutting speed is 31Hz, and the cutting die temperature is 210°C. At this temperature, the cutting die is just right for forming the rice grains. Lower temperatures result in angular, unsmooth grains, while higher temperatures can cause the first grains to over-puff and bubble, affecting product quality.

[0021] S4 Drying Before S4, the first rice grains obtained in S3 are subjected to an anti-sticking treatment. Specifically, the first rice grains obtained in S3 are vibrated and separated by a vibrator, and blown by a fan at the same time.

[0022] The first rice grains obtained in S3 are then dried at 130-160° C. for 20 min to obtain second rice grains. The specific drying process is as follows: S4-1: drying the first rice grains obtained in S3 in a drying oven at 160° C. for 8 minutes to obtain intermediate rice grains; S4-2: Dry the intermediate rice grains obtained in S4-1 in a drying oven at 130° C. for 12 minutes to obtain second rice grains.

[0023] The first rice grains obtained after S3 aging and granulation have a large amount of moisture. In the S4 drying process, the first rice grains are dried at high temperature first and then at low temperature to achieve the purpose of gradually reducing the moisture content of the first rice grains and high-temperature puffing, so that the rice grains can better absorb moisture in the final brewing process.

[0024] S5 slow drying The second rice grains obtained in S4 are slowly dried at a temperature of 65° C. to obtain third rice grains. The second rice grains obtained in S4 are slowly dried at a low temperature to achieve secondary expansion, low-temperature drying and sterilization.

[0025] S6 color sorting The third rice grains obtained in S5 are naturally cooled to room temperature and then color-sorted to screen out impurities, over-ripened grains and broken grains to obtain instant rice.

[0026] Example 2: A method for producing instant rice, comprising the following steps: S1 Preparation A powdery raw material of 80 mesh is selected, and the powdery raw material is oat flour.

[0027] S2 Hybrid The powdered raw material of S1 was added with water and stirred to obtain a mixed material, wherein the mass ratio of the powdered raw material to water was 100:18; S3 aging and granulation The mixture obtained in S2 is added to a twin-screw granulator for aging and granulation to obtain first rice grains with a particle size of 2-3.5 mm; In this embodiment, the temperature of the heating jacket of the twin-screw granulator is 180-210°C. Specifically, the heating jacket of the twin-screw granulator is divided into 6 separate heating zones, and the temperatures of the 6 heating zones from the inlet to the outlet of the twin-screw granulator are 180°C, 190°C, 200°C, 210°C, 230°C, and 260°C, respectively; the feeding rate of the twin-screw granulator is 140kg / h, the aging time is 9s, the spindle speed is 20HZ, the rotary cutting speed is 31HZ, and the temperature of the cutting die of the twin-screw granulator is 260°C.

[0028] S4 Drying Before S4, the first rice grains obtained in S3 are subjected to an anti-sticking treatment. Specifically, the first rice grains obtained in S3 are vibrated and separated by a vibrator, and blown by a fan at the same time.

[0029] The first rice grains obtained in S3 are then dried at 110-140° C. for 30 min to obtain second rice grains. The specific drying process is as follows: S4-1: drying the first rice grains obtained in S3 in a drying oven at 140° C. for 12 minutes to obtain intermediate rice grains; S4-2: Dry the intermediate rice grains obtained in S4-1 in a drying oven at 110° C. for 18 minutes to obtain second rice grains.

[0030] S5 slow drying The second rice grains obtained in S4 are slowly dried at a temperature of 55° C. to obtain third rice grains. The second rice grains obtained in S4 are slowly dried at a low temperature to achieve secondary expansion, low-temperature drying and sterilization.

[0031] S6 color sorting The third rice grains obtained in S5 are naturally cooled to room temperature and then color-sorted to screen out impurities, over-ripened grains and broken grains to obtain instant rice, thereby improving product quality.

[0032] Example 3: A method for producing instant rice, comprising the following steps: S1 Preparation A 100-mesh powdery raw material is selected, and the powdery raw material is oat flour.

[0033] S2 Hybrid The powdered raw material of S1 is added with water and stirred to obtain a mixed material, wherein the mass ratio of the powdered raw material to water is 100:20; S3 aging and granulation The mixture obtained in S2 is added to a twin-screw pelletizer for aging and pelletizing to obtain first rice grains with a particle size of 2-3.5 mm; the temperature of the heating jacket of the twin-screw pelletizer is 170-230°C, the feeding rate is 140 kg / h, the aging time is 10 seconds, the main shaft speed is 23 Hz, the rotary cutting speed is 31 Hz, and the temperature of the cutting die of the twin-screw pelletizer is 240°C. Specifically, the heating jacket of the twin-screw pelletizer is divided into six separate heating zones, and the temperatures of the six heating zones from the inlet to the outlet of the twin-screw pelletizer are 170°C, 180°C, 190°C, 200°C, 210°C, and 230°C, respectively.

[0034] S4 Drying Before S4, the first rice grains obtained in S3 are subjected to an anti-sticking treatment. Specifically, the first rice grains obtained in S3 are vibrated and separated by a vibrator, and blown by a fan at the same time.

[0035] The first rice grains obtained in S3 are then dried at 120-150° C. for 25 min to obtain second rice grains. The specific drying process is as follows: S4-1: drying the first rice grains obtained in S3 in a drying oven at 150° C. for 10 minutes to obtain intermediate rice grains; S4-2: Dry the intermediate rice grains obtained in S4-1 in a drying oven at 120° C. for 15 minutes to obtain second rice grains.

[0036] S5 slow drying Slowly drying the second rice grains obtained in S4 at a temperature of 60° C. to obtain third rice grains; S6 color sorting The third rice grains obtained in S5 are naturally cooled to room temperature and then color-sorted to screen out impurities, over-ripened grains and broken grains to obtain instant rice.

[0037] Comparative Example 1 is the same as Example 3 in its entirety, except that the specific drying process of S4 is to dry the first rice grains obtained in S3 at 150° C. for 25 minutes to obtain second rice grains.

[0038] Comparative Example 2: It is the same as Example 3 as a whole, except that the heating jacket of the twin-screw granulator is divided into 6 separate heating zones, and the temperatures of the 6 heating zones from the inlet to the outlet of the twin-screw granulator are 170°C, 180°C, 190°C, 180°C, 170°C, and 180°C, respectively.

[0039] Comparative Example 3 is the same as Example 3 in its entirety, except that after the aging and granulation in S3, the granules are first cooled to room temperature, and then the drying treatment in S4 is performed.

[0040] The instant rice obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was tested for appearance, smell, palatability, moisture, etc. The comparative results are shown in the following table:

[0041] The results of the instant rice obtained in Examples 1 to 3 before and after rehydration are basically the same. The photos of Example 3 before and after rehydration are as follows: Figure 1 As shown, the instant rice obtained in Example 3 before rehydration is as follows Figure 1 As shown in (a), the rice grains are complete and uniform in color, without any particularly dark (burnt) or light (raw) rice grains; and Figure 1 (b) It can be seen that after rehydration, the rice grains are still relatively complete, with a smooth surface and moderate looseness. After tasting, they have a smooth taste, are not sticky to the teeth, and have a moderate hardness.

[0042] Comparative Example 1 Photos before and after rehydration Figure 2 As shown, the instant rice obtained in Comparative Example 1 before rehydration is as follows Figure 1 As shown in (a), although the color is relatively uniform, the rice grains are larger and flatter; Figure 2 (b) As can be seen, the rice grains are extremely sticky and have a rough surface after rehydration, making them sticky and soft when eaten. However, if the rehydration time is shortened, for example to 9 minutes, the center of the instant rice in Comparative Example 1 becomes hard, indicating inadequate rehydration. This is primarily due to the high drying temperature and prolonged drying time, which causes the rice grains to over-puff.

[0043] Comparative Example 2 Photos before and after rehydration Figure 3 As shown, the instant rice obtained in Comparative Example 3 was as follows before rehydration: Figure 3 As shown in (a), its color is dark and not beautiful; and Figure 3 (b) As can be seen, the rice grains are very sticky after rehydration, sticking to the teeth and having a poor taste. This indicates that the temperature of the twin-screw pelletizer is not high enough, and the rice grains coming out of the pelletizer are raw and not cooked.

[0044] Comparative Example 3 Photos before and after rehydration Figure 4 As shown, the instant rice obtained in Comparative Example 3 was as follows before rehydration: Figure 4 As shown in (a), the color is inconsistent, there are burnt and raw phenomena, and the color difference is large; and from Figure 4 (b) It can be seen that after rehydration, the rice grains are highly sticky and have inconsistent water absorption rates. After tasting, they are soft and hard, with inconsistent tastes. This indicates that after cooling after coming out of the pellet mill and then drying at high temperature, the rice grains have less moisture, become harder, and are not fully puffed.

[0045] The advantages of Examples 1 to 3 over Comparative Examples 1 to 3 are that the six zones of the twin-screw granulator are set to gradually increase the temperature so that the oats are gradually matured and formed; then, the first rice grains output by the granulator are dried and puffed at high temperature in a high-temperature followed by low-temperature manner; then, low-temperature drying and secondary puffing are continued at a certain temperature to achieve sterilization at the same time; finally, color sorting is used to remove broken materials and over-matured pellets to obtain an instant rice product with complete rice grains and uniform color, and the instant rice after rehydration is still relatively complete, smooth in surface, and loose in moderation. After tasting, it has a smooth taste, does not stick to teeth, and has moderate hardness and softness. That is, the instant rice obtained by this method has better comprehensive performance before and after rehydration and is more popular with the public.

[0046] In the description of the present invention, it should be noted that the terms "center", "up", "down", "front", "back", "top", "bottom", "left", "right", "vertical", "horizontal", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention.

Claims

1. A method for producing instant rice, characterized in that: It includes the following steps: S1 Preparation Select 80-120 mesh powdered raw materials; S2 Hybrid The powdered raw material of S1 is added with water and stirred to obtain a mixed material, wherein the mass ratio of the powdered raw material to water is 100:18-30; S3 aging and granulation The mixture obtained in S2 is added to a twin-screw granulator for aging and granulation to obtain first rice grains; S4 Drying Drying the first rice grains obtained in S3 at a temperature of 110-160° C. for 20-30 minutes to obtain second rice grains; S5 slow drying Slowly drying the second rice grains obtained in S4 to control the moisture content of the rice grains to be less than 12%, thereby obtaining third rice grains; S6 color sorting The third rice grains obtained in S5 are naturally cooled to room temperature and then color-sorted to screen out impurities, over-ripened grains and broken grains to obtain instant rice.

2. The method for producing instant rice according to claim 1, wherein: The powdery raw material is oat flour.

3. The method for producing instant rice according to claim 1, wherein: In the S3, the temperature of the heating jacket of the twin-screw granulator is 160-260°C, the feeding rate is 130-150 kg / h, the aging time is 9-12 s, the main shaft speed is 20-25 Hz, the rotary cutting speed is 31 Hz, and the temperature of the cutting die of the twin-screw granulator is 210-260°C.

4. The method for producing instant rice according to claim 1, wherein: In the S3, the heating jacket of the twin-screw granulator is divided into 6 separate heating zones, and the temperatures of the 6 heating zones from the inlet to the outlet of the twin-screw granulator are 160-180°C, 170-190°C, 180-200°C, 190-210°C, 200-230°C, and 210-260°C, respectively.

5. The method for producing instant rice according to claim 1, wherein: In said S4, the drying process is: S4-1: drying the first rice grains obtained in S3 in a drying oven at 140-160° C. for 8-12 minutes to obtain intermediate rice grains; S4-2: Dry the intermediate rice grains obtained in S4-1 in a drying oven at 110-130° C. for 12-18 minutes to obtain second rice grains.

6. The method for producing instant rice according to claim 1, wherein: In S5, the temperature of the slow drying is 55-65°C.

7. The method for producing instant rice according to claim 1, wherein: In S3, the particle size of the first rice grains is 2-3.5 mm.

8. The method for producing instant rice according to claim 1, wherein: Before S4, the first rice grains obtained in S3 are subjected to an anti-sticking treatment. Specifically, the first rice grains obtained in S3 are vibrated and separated by a vibrator, and blown by a fan at the same time.

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