CN1023056C - Preparation of natural engineering instant rice flake - Google Patents

Preparation of natural engineering instant rice flake Download PDF

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Publication number
CN1023056C
CN1023056C CN90104046A CN90104046A CN1023056C CN 1023056 C CN1023056 C CN 1023056C CN 90104046 A CN90104046 A CN 90104046A CN 90104046 A CN90104046 A CN 90104046A CN 1023056 C CN1023056 C CN 1023056C
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China
Prior art keywords
extruder
instant
instant rice
full
expanded
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Expired - Fee Related
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CN90104046A
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CN1056990A (en
Inventor
宋启文
朱鸿明
冷艺学
童明鑫
李健东
关晓品
王宝林
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CHANGCHUN ENGINEERING FOOD RESEARCH INST
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CHANGCHUN ENGINEERING FOOD RESEARCH INST
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Priority to CN90104046A priority Critical patent/CN1023056C/en
Publication of CN1056990A publication Critical patent/CN1056990A/en
Application granted granted Critical
Publication of CN1023056C publication Critical patent/CN1023056C/en
Anticipated expiration legal-status Critical
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Abstract

The present invention relates to a preparation method of natural engineering instant rice flakes. The present invention relates to the research of a preparation method of instant foods by using grains as main raw materials and soybean flour, vegetable juice, etc. as auxiliary materials. The present invention does not adopt the original water immersion, steaming or alkali-acid treatment method, but directly adopts the technological methods of mixing, stirring, extruding, swelling, rolling and forming to obtain an instant product with natural property, good flavor and taste and high nutritive value. The present invention has the advantages of scientific and simple processing method and short productive time and can be suitable for processing various instant products.

Description

Preparation of natural engineering instant rice flake
Introduction of the present invention is major ingredient with the grain dust, is the preparation method of the instant rice flake (extrusion molding crispy rice) of auxiliary material with soy meal, vegetable juice etc.
Fast food fast food goods, occupy very big proportion at present in field of food, its kind pattern is also more, as: convenient rice, instant noodles or convenient rice (face) sheet etc., yet the instant product of many kinds is on processing and fabricating, be to adopt water retting mostly, technologies such as boiling, dehydration, extrusion, in addition, what have also will carry out alkali-acid treatment earlier, put into hot water then and flood, again through rolling, technologies such as extruding make.Be not difficult to find out that from the above adopting the problem of these process processing instant products is complex process, the production of articles time is long, generally also needs about 10 hours, and efficient is lower; In addition, owing to adopt water retting, particularly alkali-acid treatment, make the local flavor of goods, it is bad that sense of food becomes easily, and also diversified typical local food is made in inconvenience simultaneously.
Based on the problems referred to above, the present inventor is devoted to study the process of new processing instant product, be intended to adopt simple, scientific process method, produce the instant rice flake that diversified local flavor, sense of food are all good and be of high nutritive value without any chemical method processing.
The present invention is different with the manufacture craft of in the past instant food, and it does not promptly adopt water retting, boiling, also need not carry out alkali-acid treatment, but directly adopts extrusion, is equipped with rolling and forming technology again, thereby has guaranteed the pure natural attribute of goods.
Adopt the present invention to process instant rice flake, used major ingredient is the cereals powder, as: rice meal, corn flour, wheat flour etc., used auxiliary material is fortification substances such as full-fat extruded soybean powder, vegetable juice or medical stone aqua, and the condiment of allocating into has: its method for makings such as soda, monosodium glutamate, salt and green onion juice can roughly be divided into three process, promptly mix stirring-extrusion-rolling and forming.Specifically be elder generation's one or more (as: corn flour 1, rice meals with the major ingredient grain dust, corn flour 1, rice meal 1, wheat flour) with the auxiliary material full-fat extruded soybean powder that added, vegetable juice or medical stone aqua etc. and an amount of condiment three allocate mixing and stirring, then with grease and light salt brine spraying, being about to mixed material mixes with vaporific grease and light salt brine, add suitable quantity of water, its said suitable quantity of water generally is meant the amount of water grasp at about 5% of weight of material, and the humidity of compound is limited between the 15-20% to good; Send in the extruder, this moment, mixed material was to loosing the vaporific extruder of sending into thereupon, and mixed with vaporific grease and light salt brine in sending into the process of extruder.Material is that the inner set screw rod of extruder rotates the pressure that produced and produces the action of high temperature that heat reaches by extruder external heat, material mutual shear action in extruder under pressure and action of high temperature in extruder.Make its die hole by the extruder outlet place, be expressed into normal pressure space and expanded, the shape of its described die hole can be according to need, is designed to circular hole, flush joint, single hole or porous type.
Material after expanded is by roll milling apparatus, and this device inside is provided with the counterrotating roller of a pair of constant speed, makes material be subjected to traction, stretch promptly and the rolling compacting.It is used for can being carved with reticulate pattern on the roller surfaces of rolling, so that can extrude the reticulate pattern shape on the surface of goods, the goods after the rolling after the roller cutter cuts off, add flavor, dry, are finished product again.
In the present invention, the main reinforcement auxiliary material-full-fat extruded soybean powder that is added in the goods be with single soybean be raw material, after impurity elimination, peeling are handled, pulverize, generally to wear into powdery more than 80 orders for well, add an amount of water, so-called suitable quantity of water then, be to be controlled between 15-20% to good with raw material humidity, concrete ratio can be: the per kilogram soybean adds water 0.05-0.08 kilogram.After adding water, raw material is stirred, send in the extruder again, by pressure and action of high temperature, (source of this pressure and high temperature with aforementioned compound extrusion time the same) makes it extrude extruder outlet and fully expanded, and the material after expanded is drying again, again pulverize promptly obtains required full-fat extruded soybean powder at last.
In the present invention, the extrusion of the extrusion of described compound and soybean powder, its extrusion principle unanimity, general heating-up temperature is to be controlled at about 135-150 ℃, and the rotating speed of extruder is advisable with 35-40 rev/min, and compression ratio is about 1: 30.Adopt the good effect and the distinct advantages of the inventive method processing instant rice flake to be mainly reflected in following three aspects:
One, according to the nutrition complement principle, added the lysine that lacks most in the cereal products, promptly added the full-fat extruded soybean powder that contains 35% left and right sides soybean protein, it not only goes raw meat thorough, and make again that oxious component such as existing trypsase inhibin is destroyed in the soybean, and kept the full nutrition of soybean.Two, adopt roll milling technology, improved Products Quality, eliminated the bubble space of goods, it is even to make it porosity, the product attenuation, and intensity is strengthened; Not yielding, after smoking, promptly crisp and don't cracked.Three, in the method, do not adopt any chemical treatment in the whole technical process, do not add any chemicals, so not only prevent the intrusion of chemical contamination, also guaranteed the pure natural attribute of goods simultaneously, become pure natural instant rice flake worthy of the name, moreover: adopted bulking process in this method, also make goods be easy to digestion, in a word, all these is that other technologies institute is inaccessible.
In addition, adopt preparation method of the present invention,, can process variety classes according to selected different material, differently flavoured various goods, as: strengthen the saline taste instant rice flake, the fragrant and sweet fast food cornflakes of suckling, child's milk instant rice flake etc.
Embodiment 1:
Select materials: each 30 kilograms of corn flour, wheat flour, 30 kilograms of soybean, 5 kilograms of shortenings, 0.5 kilogram in sodium bicarbonate, 1.2 kilograms of salt, green onion juice is an amount of, 0.16 kilogram of monosodium glutamate, the medical stone aqua a little.
Earlier with the soybean impurity elimination, choose stone, rotten beans are used machine barking, wear into the powdery about 80 orders then, add 3 kg of water, then by mixer it being stirred, is 20% through surveying raw material humidity, sends into one then and stops inner having in the poor extruder of axial ditch, the screw rod of its extruder is that coarse pitch does not wait deep structure, and material pressure in the process of advancing strengthens gradually.By storeroom shear action in external electric and the extruder, make to produce high temperature in the cylindrical shell, make material be expressed into normal pressure space and expanded.After expanded after drying baker oven dry half an hour, by pulverizing, utilizing the selection by winnowing classification, obtain taking off the full-fat extruded soybean powder of raw meat again.
30 kilograms of corn flour and 30 kilograms of wheat flours and resulting full-fat extruded soybean powder are mixed, 0.5 kilogram of Xiao Su reaches in addition, 0.16 kilogram of monosodium glutamate, an amount of green onion juice and medical stone aqua, stir then, after waiting to stir, the vaporific material that will loose is sent in the extruder by conveyer belt, in sending into process, with diluting good light salt brine and grease,, make it mutual mixing to material spray by compression pump or spray of negative pressure device, the water that adds 6 kilograms in addition again to material, material sends constantly in the extruder and under pressure and action of high temperature, by 1.2 millimeters thick of being left on the extruder outlet mould, two narrow slits of 50 mm wides are extruded expanded.The outside pre-heating temperature of extruder this moment is 130 ℃, the heat that material self shear action produces in this cylindrical shell in addition, and temperature is up to 145 ℃ in the cylindrical shell.
After expanded, goods are sent into one and are provided with a pair of constant speed, relatively be carved with on rotation and the surface in the roller mill of roller of reticulate pattern, after the rolling, goods have further obtained stretching, compacting and extruded the reticulate pattern shape on product surfaces, cut off, dry through the roller cutter immediately, be the reinforcement saline taste instant rice flake of being processed.
Embodiment 2:
The fragrant and sweet fast food cornflakes of suckling:
10 kilograms of corn flour, 1 kilogram of lard, sodium bicarbonate 50 gram milk powder 500 grams, stevioside 2 grams.
Corn flour and milk powder are stirred, sodium bicarbonate, salt, stevioside are called in the water, the lard heating is melted by proportioning.
After corn flour, milk powder stir, in sending into the extruder process, lard and the good modifier of blending that melts sprayed in the powder, send constantly in the extruder, extrude expanded product by aforementioned technology utilization roll milling apparatus stretch, rolling, cut-out, oven dry, promptly obtain finished product.These goods have milk fragrance, can eat separately, also can steep in the congee edible.

Claims (3)

1, a kind of is that the method for making of the instant rice flake of major ingredient is that one or more of major ingredient grain dust that will form the instant rice flake goods mix with the reinforcement auxiliary material that is added with the grain dust, and an amount of condiment stirs in addition, then with grease and light salt brine spraying, send in the extruder thereupon, extrude expanded back roll-in, cut-out, oven dry is finished product, it is characterized in that added reinforcement auxiliary material contains full-fat extruded soybean powder and vegetable juice and medical stone aqua.
2, the method for making of instant rice flake as claimed in claim 1, the concrete method for making of full-fat extruded soybean powder that is wherein added is: with soybean material impurity elimination, peeling, pulverize, add suitable quantity of water then, after stirring, send in the extruder, it is expanded by the pressurization of heating material to be extruded in the extruder, then the material after expanded is dried again, pulverize promptly obtains required full-fat extruded soybean powder again.
3, manufacturing in the extruding-puffing technique that is adopted of the method for making of instant rice flake as claimed in claim 1 or 2 and full-fat extruded soybean powder, its extrusion temperature can be: 135-150 ℃.
CN90104046A 1990-06-01 1990-06-01 Preparation of natural engineering instant rice flake Expired - Fee Related CN1023056C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN90104046A CN1023056C (en) 1990-06-01 1990-06-01 Preparation of natural engineering instant rice flake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN90104046A CN1023056C (en) 1990-06-01 1990-06-01 Preparation of natural engineering instant rice flake

Publications (2)

Publication Number Publication Date
CN1056990A CN1056990A (en) 1991-12-18
CN1023056C true CN1023056C (en) 1993-12-15

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Application Number Title Priority Date Filing Date
CN90104046A Expired - Fee Related CN1023056C (en) 1990-06-01 1990-06-01 Preparation of natural engineering instant rice flake

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Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7297357B2 (en) * 2001-03-27 2007-11-20 Meiji Seika Kaisha, Ltd. Process for producing puffed snack and production apparatus therefor
US6770233B2 (en) * 2001-09-10 2004-08-03 Frito-Lay North America, Inc. Flapper assembly for producing a curly puff extrudate
CN101690563B (en) * 2009-10-15 2012-08-29 王雪 Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof
CN102488144B (en) * 2011-11-30 2013-08-14 石河子市天晟食品有限责任公司 Corn instant porridge granular powder and preparation method thereof
CN102578186B (en) * 2012-02-10 2013-09-18 天津市伴伴豆制品厂 Soybean rice crust
CN103082209B (en) * 2013-01-31 2014-07-16 陈仕龙 Puffed food production process
CN103478781B (en) * 2013-08-28 2015-10-07 乌鲁木齐市丰园天业农业科技有限公司 A kind of production method of protecting the excellent sheet almond breakfast food of fragility

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