CN101438828B - Method for preparing nourishing convenient black rice - Google Patents
Method for preparing nourishing convenient black rice Download PDFInfo
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- CN101438828B CN101438828B CN2008102440509A CN200810244050A CN101438828B CN 101438828 B CN101438828 B CN 101438828B CN 2008102440509 A CN2008102440509 A CN 2008102440509A CN 200810244050 A CN200810244050 A CN 200810244050A CN 101438828 B CN101438828 B CN 101438828B
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Abstract
The invention provides a method for preparing nutritional and instant black rice, and belongs to the field of food nutrition healthcare and deep development of broken rice. The method uses mesona blume gum as the key material, rice flour as the main material, and powdered fat, expansive agent, emulsifier, and salt as auxiliary materials; through watering, quenching and tempering, and blending, the mixed materials are extruded by a twin-screw extruder to be cured, and then the mixed materials are cut into rice-shaped extrusion; and through the processes of drying, cooling and packing, the black rice is acquired. The manufactured black rice is steeped in right amount hot water at the temperature of 90 to 100 DEG C, and can be reconstituted in 5 to 8 minutes; or the manufactured black rice is put in hot water, then heated by a microwave oven, and can be reconstituted in 3 to 5 minutes; and the manufactured black rice can realize similar structure and appearance with natural black rice. The nutritional and instant black rice which uses blancmange grass polysaccharide as nutritional factors and is acquired by the extrusion technology, has the characteristics of safety, convenience, effectivity, high yield and low cost, and can greatly enrich the international nutritive rice market, effectively improve people's life, and powerfully promote the development in military, travel, sports, scientific research and economy or the like field.
Description
Technical field
The present invention relates to be with bean jelly plastic grass as key component, the powder of cracking rice is aided with a small amount of food additives, utilizes the twin-screw extrusion to produce artificial nourishing convenient black rice, the deep development field that relates to food nutrition health care and crack rice.
Background technology
Along with the enforcement of the opening of China's Qinghai-Tibet Railway, strategy to develop western regions and the rise of highland tour's heat, plateau military affairs often, tourism, physical culture, scientific research, medical science and economic vital area have a large amount of crowds to live throughout the year and work.Yet, also increase because anoxic produces the number of altitude sickness thereupon.This part crowd can produce a series of physiological reactions, like headache, dizzy, insomnia, twitch, feel sick, acute high altitude reaction symptom such as vomiting.Anoxia tolerance function property development of food seems and becomes more and more important.
Chinese mesona herb is claimed celestial grass (Mesona Blumes) again, is distributed in most of provinces and regions, south China of China, and also there are distribution in India, Indonesia, Malaysia.Chinese mesona herb polysaccharide (Mesona Blumes gum; Be abbreviated as MBG) be a kind of functional components of economically valuable in the Chinese mesona herb; The polysaccharide glue that MBG is made up of a kind of neutral polysaccharide (NMBG) and a kind of acidic polysaccharose (AMBG); Not only have significant lipoid peroxidization resistant, and have good anti-anoxic performance and powerful water absorbing capacity.
Extrusion technique is widely used in numerous areas such as instant breakfast food, Nutritive Rice, leisure food, textured vegetable protein, macaroni, biscuit, chemical materials.Extrusion technique (Extrusion Technology) has advantages such as polytropy, low cost, high efficiency, product pattern are many, high product quality, efficiency of energy utilization height, new product development property height, no discarded object.
Adopt Twin-Screw Extrusion Technology to produce the nourishing convenient black rice of anti-the anoxic, technology is simple, and output is high, does not have common extruding Nutritive Rice high temperature to be difficult for the difficult problem of cutting.And ground rice and the various additive and the anti-anoxic factor---the Chinese mesona herb polysaccharide can effectively fully mix; Therefore fast, the delicate mouthfeel of the extrusion process nutritious black rice rehydration speed of producing, unique flavor; And its cost of this kind " nutritive instant rice of anti-the anoxic " will be far below present anoxia-resistant food on the market; As staple food, it will have more vast market prospect.
Summary of the invention
Main purpose of the present invention is to utilize extrusion technique to invent a kind of cost-effective artificial nourishing convenient black rice; The nourishing convenient black rice of preparation not only is easy to extrude, and output is high, and has the health care of anti-the anoxic; But also within a short period of time rehydration, reach matter structure and the outward appearance similar with fresh rice.The present invention is in the hope of improving China's people's lives, the development in the military affairs of promotion highlands, tourism, physical culture, scientific research, economic dispatch field.
Technical scheme of the present invention: a kind of preparation method of nourishing convenient black rice, the composition of raw materials mass percent is:
Ground rice: 70%-95%,
Bean jelly plastic grass: 0.2%-10%,
Powder fat: 3%-10%,
Swelling agent: 1%-3%,
Emulsifying agent: 0-2%,
Salt: 1.5%-8%;
Described powder fat is spray drying fat: dried whole-egg or yolk powder;
Described swelling agent is the mixture of sodium tartrate and sodium acid carbonate, and mixed proportion is sodium tartrate by weight: sodium acid carbonate is 7: 3;
Described emulsifying agent is powder lecithin, monoglyceride or stearoyl lactate;
With ground rice, bean jelly plastic grass, powder fat, swelling agent, emulsifying agent and salt, through adding the modified mixing of water, amount of water is the 16%-32% of composition of raw materials gross weight by prescription; Through extrusion temperature is the extrudate that cuts into grain of rice shape behind 88-105 ℃ the twin (double) screw extruder squeezing, maturing, makes the product nourishing convenient black rice through drying, cooling, packaging process again.
Bean jelly plastic grass is the bean jelly plastic grass powder, and the bean jelly plastic grass moisture is lower than 10%.
Described ground rice can comprise part gelatinized rice powder in advance.
The extrusion mould-outlet of extruder is a slotted eye, and the long 4-8mm of major axis, minor axis are 1-3mm, and the grain of rice thickness of cutting is 1-2.5mm.The cutting blade of extruder can be coated synthetic polymer: commercially available Teflon, and effectively avoid artificial rice kernels in cutting process, to stick together, thereby improve output.
Adopt the conventional drying method: fluid bed heated-air drying or microwave drying.
Described heated-air drying temperature is 80-150 ℃, and control product final moisture content is 5%～10%.
With the Chinese mesona herb polysaccharide is trophic factors, is primary raw material with ground rice, composite food additives; Utilize extrusion technique to produce the nourishing convenient black rice of anti-the oxygen-starved; Its cost will be far below the anoxia-resistant food of present listing, and as a kind of nutritious instant ground rice, its market prospects also will more be expected.
Only need in common every 100g rice to add about Chinese mesona herb polysaccharide 0.5g, both can well absorb water, can play again and suppress the rice starch effect of bringing back to life well, and not have in the production process because high temperature is difficult for the problem of cutting.
Granularity requirements particle diameter≤the 0.25mm that cracks rice and pulverize, the product that such particle diameter makes have more well, the matter structure of homogeneous.
Must regulate moisture after ground rice is composite and reach 26%～40%, it is easy excessively expanded that moisture is crossed low production, is unfavorable for moulding, and the too high then product viscosity of moisture is excessive, is unfavorable for that cutting disperses.
Extrusion temperature is 88-105 ℃, and actual temp is looked actual conditions and decided, and purpose is to make the abundant gelatinization of material, and gelatinization degree reaches 85%-99%, in order to instant edible.
Swelling agent can use alkali-metal tartrate and bicarbonate (about 7: 3 of ratio), and purpose is in order to promote the fast rehydrating of product.
Use spray drying fat and powder emulsifying agent, salt, not only can effectively improve the matter structure of product, promote extruding smoothly of material, and can significantly improve the rehydration quality of product.
Excision forming is meant that the mixed material of certain moisture extruded by special nib through high temperature, high pressure, shear action in machine barrel; Nib be shaped as ellipse; The long 4-8mm of major axis, minor axis are 1-3mm, the rotating speed of adjustment cutting knife, and the grain of rice thickness of control cutting is 1-2.5mm.
Dry purpose is to make product arrive safe moisture, is beneficial to keeping-freshness storage.
Beneficial effect of the present invention: the present invention is a trophic factors with the Chinese mesona herb polysaccharide; Utilize that extrusion technique is creationary has invented a kind of nourishing convenient black rice easily and effectively; Its safety, convenient, effectively, high yield, characteristics will greatly be enriched international nutrition rice market field cheaply; Effectively improve the people's livelihood, the development in the military affairs of force urges China, tourism, physical culture, scientific research, economic dispatch field is arranged.
The specific embodiment
Embodiment 1
Composition of raw materials: powder bean jelly plastic grass 5g, ground rice 350g, preparatory gelatinized rice powder 150g, dried whole-egg 22g, lecithin 8g, salt 10g, sodium tartrate and sodium acid carbonate mixture (7: 3) 10g.Processing technology: raw material fully mixes, and adds 145g water, mixes, and places in the sealing bag; 4 ℃ of one nights of balance, to push with PTW24/25D type twin (double) screw extruder after taking out Da Changwen, terminal temperature is set to 90 ± 2 ℃, is automatically cut into the thick grain of rice of about 1.5mm; Fluidized bed drying then, 130 ℃ of dry 10min, 95 ℃ of dry 20min; Control product final moisture content is 5%～10%, and cooling is packed.
The index of products obtained therefrom is: product gelatinization degree 97.6%, moisture 8.2%, product add an amount of 90～100 ℃ hot water, through heating using microwave 3min, obtain the nutritious black rice meal of unique flavor.It is hardness 156.40 that the rerum natura appearance is measured matter structure parameter, viscosity-0.66, elasticity 0.69, chewability 53.28.
Embodiment 2
Composition of raw materials: powder bean jelly plastic grass 12g, ground rice 500g, yolk powder 20g, lecithin 6g, salt 12g, sodium tartrate and sodium acid carbonate mixture (7: 3) 10g.Processing technology: raw material fully mixes, and adds 150g water, mixes, and places in the sealing bag; 4 ℃ of one nights of balance, to push with PTW24/25D type twin (double) screw extruder after taking out Da Changwen, terminal temperature is set to 99 ± 2 ℃, is automatically cut into the thick grain of rice of about 1.5mm; Fluidized bed drying then, 130 ℃ of dry 10min, 95 ℃ of dry 20min; Control product final moisture content is 5%～10%, and cooling is packed.
The index of products obtained therefrom is: product gelatinization degree 89.4%, moisture 9.1%, product add an amount of 90～100 ℃ hot water, through heating using microwave 4min, obtain the nutritious black rice meal of unique flavor.It is hardness 168.66 that the rerum natura appearance is measured matter structure parameter, viscosity-0.69, elasticity 0.78, chewability 58.72.
Claims (7)
1. the preparation method of a nourishing convenient black rice is characterized in that the composition of raw materials mass percent is:
Ground rice: 70%-95%,
Bean jelly plastic grass: 0.2%-10%,
Powder fat: 3%-10%,
Swelling agent: 1%-3%,
Emulsifying agent: 0-2%,
Salt: 1.5%-8%;
Described powder fat is spray drying fat: dried whole-egg or yolk powder;
Described swelling agent is the mixture of sodium tartrate and sodium acid carbonate; Mixed proportion is sodium tartrate by weight: sodium acid carbonate is 7: 3;
Described emulsifying agent is powder lecithin, monoglyceride or stearoyl lactate;
With ground rice, bean jelly plastic grass, powder fat, swelling agent, emulsifying agent and salt, through adding the modified mixing of water, amount of water is the 16%-32% of composition of raw materials gross weight by prescription; Through extrusion temperature is the extrudate that cuts into grain of rice shape behind 88-105 ℃ the twin (double) screw extruder squeezing, maturing, makes the product nourishing convenient black rice through drying, cooling, packaging process again.
2. the preparation method of nourishing convenient black rice according to claim 1 is characterized in that bean jelly plastic grass is the bean jelly plastic grass powder, and the bean jelly plastic grass moisture is lower than 10%.
3. the preparation method of nourishing convenient black rice according to claim 1 is characterized in that described ground rice comprises part gelatinized rice powder in advance.
4. the preparation method of nourishing convenient black rice according to claim 1, the extrusion mould-outlet that it is characterized in that extruder is a slotted eye, and the long 4-8mm of major axis, minor axis are 1-3mm, and the grain of rice thickness of cutting is 1-2.5mm.
5. the preparation method of nourishing convenient black rice according to claim 1 is characterized in that the cutting blade of extruder is coated synthetic polymer: commercially available Teflon, and effectively avoid artificial rice kernels in cutting process, to stick together, thereby improve output.
6. the preparation method of nourishing convenient black rice according to claim 1 is characterized in that adopting the conventional drying method: fluid bed heated-air drying or microwave drying.
7. the preparation method of nourishing convenient black rice according to claim 6 is characterized in that described heated-air drying temperature is 80-150 ℃, and control product final moisture content is 5%～10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102440509A CN101438828B (en) | 2008-12-19 | 2008-12-19 | Method for preparing nourishing convenient black rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008102440509A CN101438828B (en) | 2008-12-19 | 2008-12-19 | Method for preparing nourishing convenient black rice |
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| Publication Number | Publication Date |
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| CN101438828A CN101438828A (en) | 2009-05-27 |
| CN101438828B true CN101438828B (en) | 2012-01-25 |
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| CN2008102440509A Expired - Fee Related CN101438828B (en) | 2008-12-19 | 2008-12-19 | Method for preparing nourishing convenient black rice |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803701A (en) * | 2010-04-28 | 2010-08-18 | 江南大学 | Preparation method of fastfood nutritional egg instant rice |
| CN102090577B (en) * | 2010-12-20 | 2012-11-21 | 上海应用技术学院 | Mesona puffed snack food composition and preparation method thereof |
| CN102894289A (en) * | 2012-09-04 | 2013-01-30 | 南昌大学 | Preparation method for cooking-resistant high resistance starch texturized rice |
| CN106256231A (en) * | 2015-06-16 | 2016-12-28 | 周亚刚 | A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof |
| CN111955664A (en) * | 2020-08-27 | 2020-11-20 | 吉林农业大学 | Nutritious instant pearl rice and production method thereof |
| CN112790333B (en) * | 2021-01-15 | 2023-10-03 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
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