CN102028156A - Instant rice compounding oat with rice and making method thereof - Google Patents
Instant rice compounding oat with rice and making method thereof Download PDFInfo
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- CN102028156A CN102028156A CN2010105952563A CN201010595256A CN102028156A CN 102028156 A CN102028156 A CN 102028156A CN 2010105952563 A CN2010105952563 A CN 2010105952563A CN 201010595256 A CN201010595256 A CN 201010595256A CN 102028156 A CN102028156 A CN 102028156A
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- oat
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- monoglyceride
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Abstract
The invention discloses instant rice compounding oat with rice and a making method thereof. The making method comprises the following steps of: mixing 1 part of oat and 2 parts of polished round-grained rice, soaking for 30min at 35 DEG C, and adding sucrose ester and monoglyceride accounting for 0.3 percent of uncooked rice and beta-cyclodextrin accounting for 0.10 percent of uncooked rice, wherein the proportion of the sucrose ester to the monoglyceride is 1: 1; and cooking for 8min at the cooking pressure of 0.05MPa, and then drying by adopting a microwave-hot air combined drying process to obtain the finished product. During taking, the instant rice is rehydrated for 5min by adding three times of boiling water. The oat has the functions of lowering blood sugar level and blood fat, auxiliarily treating diabetes, preventing cardiovascular disease, and the like. The instant oat rice made by compounding the oat and the common polished round-grained rice not only accords with modern fast-paced life, but also increases the nutritional and health-care functions, is a good assistant of work fast food and household fast food for busy people and a good portable product in outdoor activities of travel, mountaineering, and the like and has wide market prospect.
Description
Technical field
The present invention relates to the instant food processing technique field, relate in particular to the composite rice of a kind of oat instant-rice and preparation method thereof.
Background technology
Rice is one of traditional staple food of China people, and nutritive value is had a greatly reduced quality but rice is because its machining accuracy is more and more higher.Oat is the health food of the medicine-food two-purpose of generally acknowledging at present, has effects such as hypotensive, hypoglycemic, prevention and treatment diabetes.Adopting grains of oats and common polished rice is raw material, through suitable proportioning, soaks through certain hour, and boiling, dipping are discrete, dry, adopt rehydration to handle the oat instant-rice that can form as fresh rice mouthfeel again.
Existing instant-rice process technology is just produced at a kind of raw material of rice or several coarse cereals hybrid process, only at the single not enough balance of product nutritional labeling of a kind of raw material of rice, does not have health care.The product that several coarse cereals hybrid process are produced, the insufficient fragrance of oat because the restriction grains of oats proportion of ratio is little, the functional component of oat can not be brought into play fully.
The instant-rice of prior art exists rehydration time long, the shortcoming that reconstitution rate is low.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of instant food based on coarse cereals at the deficiencies in the prior art, is specially a kind of oat coarse cereals convenient rice and preparation method thereof.
The present invention is by the following technical solutions:
The preparation method of the composite rice of a kind of oat instant-rice, 1 part of grains of oats, 2 parts of polished rices.Rice material mixes back 35 ℃ and soaks 30min, the sucrose ester of the living Mi Chongliang 0.3% of adding and monoglyceride, 0.10% beta-schardinger dextrin-, and wherein sucrose ester and monoglyceride ratio are 1: 1; Boiling then, cooking pressure are 0.05MPa, and digestion time 8min adopts microwave-hot air combined drying process to be drying to obtain finished product.
The preparation method of the composite rice of described oat instant-rice, in described microwave-hot air combined drying process, 480W microwave drying 8min, 80 ℃ of heated-air drying 70min.
The composite rice of a kind of oat instant-rice adopts above-mentioned preparation method to make.
Functions such as that oat has is hypoglycemic, reducing blood lipid, adjuvant therapy of diabetes, angiocardiopathy preventing.Produce the oat instant-rice with grains of oats and the cooperation of common polished rice, both met modern allegro life, nutrition, health care have been increased again, be work fast food, the good assistant of fast food at home of the crowd of being busy with one's work, also be the good merchantable brand that outdoor activities such as tourism, mountain-climbing are convenient for carrying, produce market has a extensive future.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
Get 10 kilograms in the naked oats rice cleaned out, after 20 kilograms of polished rices mix, soak 30min down in 35 ℃, in digesting technoloy, add the sucrose ester of giving birth to Mi Chongliang 0.3% and monoglyceride (ratio is 1: 1), 0.10% beta-schardinger dextrin-.Cooking pressure is 0.05MPa, and digestion time 8min adopts microwave-hot air combined drying process, i.e. microwave drying 8min (480W)+heated-air drying 70min (80 ℃).Packing gets product.
The boiling water that adds 3 times of amounts when edible soaks 5min and gets final product.Produce the oat instant-rice with grains of oats and the cooperation of common polished rice, both met modern allegro life, nutrition, health care have been increased again, be work fast food, the good assistant of fast food at home of the crowd of being busy with one's work, also be the good merchantable brand that outdoor activities such as tourism, mountain-climbing are convenient for carrying, produce market has a extensive future.
Should be understood that, for those of ordinary skills, can be improved according to the above description or conversion, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (3)
1. the preparation method of the composite rice of an oat instant-rice is characterized in that 1 part of grains of oats, 2 parts of polished rices.Rice material mixes back 35 ℃ and soaks 30min, the sucrose ester of the living Mi Chongliang 0.3% of adding and monoglyceride, 0.10% beta-schardinger dextrin-, and wherein sucrose ester and monoglyceride ratio are 1: 1; Boiling then, cooking pressure are 0.05MPa, and digestion time 8min adopts microwave-hot air combined drying process to be drying to obtain finished product.
2. the preparation method of the composite rice of oat according to claim 1 instant-rice is characterized in that, in described microwave-hot air combined drying process, and 480W microwave drying 8min, 80 ℃ of heated-air drying 70min.
3. the composite rice of an oat instant-rice adopts claim 1 or 2 described preparation methods to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105952563A CN102028156A (en) | 2010-12-20 | 2010-12-20 | Instant rice compounding oat with rice and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105952563A CN102028156A (en) | 2010-12-20 | 2010-12-20 | Instant rice compounding oat with rice and making method thereof |
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| Publication Number | Publication Date |
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| CN102028156A true CN102028156A (en) | 2011-04-27 |
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| CN2010105952563A Pending CN102028156A (en) | 2010-12-20 | 2010-12-20 | Instant rice compounding oat with rice and making method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300280A (en) * | 2013-05-06 | 2013-09-18 | 华北水利水电学院 | Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice |
| CN103504212A (en) * | 2013-09-30 | 2014-01-15 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
| CN103549291A (en) * | 2013-11-21 | 2014-02-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of nutritional instant rice |
| CN104489520A (en) * | 2014-12-29 | 2015-04-08 | 福建农林大学 | Germinated black rice instant porridge rich in anthocyanin and processing method of porridge |
| CN104719781A (en) * | 2015-03-17 | 2015-06-24 | 吉林农业大学 | Processing method of kidney beans boiled and cooked together with rice |
| CN108013352A (en) * | 2017-12-26 | 2018-05-11 | 天津北洋百川生物技术有限公司 | A kind of production method of the good instant-rice of rehydration performance |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101057639A (en) * | 2007-05-20 | 2007-10-24 | 山西金绿禾燕麦研究所 | Oat coarse cereals convenient rice |
| CN101461498A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Convenient cornmeal meal and method for making the same |
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2010
- 2010-12-20 CN CN2010105952563A patent/CN102028156A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057639A (en) * | 2007-05-20 | 2007-10-24 | 山西金绿禾燕麦研究所 | Oat coarse cereals convenient rice |
| CN101461498A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Convenient cornmeal meal and method for making the same |
Non-Patent Citations (2)
| Title |
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| 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 20101115 刘韫瑜 裸燕麦复配米方便米饭加工工艺的研究 B024-36页 1-3 , 第11期 * |
| 《食品工业科技》 20081231 李瑾等 alpha-方便米饭加工工艺及产品品质研究 第305-308页 1-3 第29卷, 第11期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300280A (en) * | 2013-05-06 | 2013-09-18 | 华北水利水电学院 | Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice |
| CN103504212A (en) * | 2013-09-30 | 2014-01-15 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
| CN103504212B (en) * | 2013-09-30 | 2015-03-11 | 中国农业大学 | Gelatinized millets with fast rehydration property and preparation method thereof |
| CN103549291A (en) * | 2013-11-21 | 2014-02-05 | 江苏省江大绿康生物工程技术研究有限公司 | Preparation method of nutritional instant rice |
| CN104489520A (en) * | 2014-12-29 | 2015-04-08 | 福建农林大学 | Germinated black rice instant porridge rich in anthocyanin and processing method of porridge |
| CN104719781A (en) * | 2015-03-17 | 2015-06-24 | 吉林农业大学 | Processing method of kidney beans boiled and cooked together with rice |
| CN108013352A (en) * | 2017-12-26 | 2018-05-11 | 天津北洋百川生物技术有限公司 | A kind of production method of the good instant-rice of rehydration performance |
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Application publication date: 20110427 |