CN103211171A - Instant curing rice with enriched nutrient and preparation method thereof - Google Patents

Instant curing rice with enriched nutrient and preparation method thereof Download PDF

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Publication number
CN103211171A
CN103211171A CN2013101592755A CN201310159275A CN103211171A CN 103211171 A CN103211171 A CN 103211171A CN 2013101592755 A CN2013101592755 A CN 2013101592755A CN 201310159275 A CN201310159275 A CN 201310159275A CN 103211171 A CN103211171 A CN 103211171A
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rice
slaking
instant
fortification
heating
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CN103211171B (en
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刘润书
董双俊
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Rizhao Lv County Jinsui Industry & Trade Co Ltd
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Rizhao Lv County Jinsui Industry & Trade Co Ltd
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Abstract

The invention relates to instant curing rice with enriched nutrient and a technological process and a method, wherein the instant curing rice is formed by processing rice and adding nutrient substances; the rice added with the nutrient substances is processed into rice flour, and then the rice flour is converted into rice grains by adding water, stirring, heating, gluing and curing. The curing rice has the main characteristic of being instant, and simultaneously the product keeps the original nutrient of rice.

Description

Slaking rice of a kind of fortification instant and preparation method thereof
This case is an application number: 201210049769.3 divide an application.
Technical field
The invention belongs to food processing field, relate to a kind of instant-rice and preparation method thereof.
Background technology
Along with the quickening of the work rhythm of life of modern society, the consumption figure of instant food is increasing, especially instant noodles and instant-rice.The instant-rice of circulation mainly contains now: dehydrate type, frozen type (low temperature cold storage rice), can type (tinplate or flexible package canned rice) etc.Such as:
CN101273768 discloses a kind of preparation technology of instant-rice, is characterized in rice is eluriated, and cooks, and is freezing, vacuum drying, and moulding is allocated condiment into and is packed and get.This invention can suitability for industrialized production, because its preparation process is carried out for lower temperature and taked vacuum drying way, the nutritional labeling of preserving rice to greatest extent makes the instant-rice rehydration good again, no hard-core, the intrinsic local flavor of reservation rice, but xerophagia also.The product of producing can be controlled the content of moisture, packs and can preserve more than three months.
Re-heat is edible fast to dehydrate the type instant-rice, but only pass through a few minutes infusion, it is poor to combine between water and rice, belong to bubble meal form, widely different with the rice mouthfeel of moisture boiling maturation, water adds and has lacked meal and will harden, even anti-life can occur, water has been added meal will be soft excessively, and both of these case all can influence the mouthfeel of rice.The production of frozen type instant-rice, transportation, preservation are sold and all need be carried out at low temperatures, and convenience is limited by cryogenic conditions, the heating of thawing in direct micro-wave oven or the steamer when re-heat mode is edible, and convenience is limited by the re-heat requirement.Can type instant-rice cost height is difficult for edible.
The preparation method of a CN101803701A fastfood nutritional egg instant rice, it is characterized in that with crack rice powder and yolk powder or dried whole-egg as primary raw material, be aided with hydrophilic colloid, swelling agent, salt, after adding the modified mixing of water, through cutting into the extrudate of grain of rice shape after the twin (double) screw extruder extrusion cooking, drying, cooling, packaging process and make again; The raw material mass percent is: yolk powder/dried whole-egg: 5%-20%, ground rice: 70%-90%, hydrophilic colloid: 0.5%-3%, swelling agent: 1%-3%, salt: 1.5%-8%; Or used ground rice comprises the pre-gelatinized rice powder of part, and pre-gelatinized rice powder accounts for the 20%-50% of ground rice mixture total weight; Described hydrophilic colloid selects for use in alginate, carragheen, guar gum, locust bean gum, Arabic gum, xanthans, carboxylic first class cellulose, converted starch, the konjaku flour one or more composite; Described swelling agent is the mixture of sodium tartrate or potassium hydrogen tartrate and sodium acid carbonate, sodium tartrate or potassium hydrogen tartrate: the mass ratio of sodium acid carbonate is 7: 3; After adding the modified mixing of water, the mixture moisture is 21%-28%; The twin (double) screw extruder extrusion temperature is 88-110 ℃, and extruding nib is 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 edge and the bridge width of cutter sweep are remained on 0.05-0.5mm, and the cutting edge rotary speed is 150-500rpm; The described dry conventional drying method that adopts: fluidized bed drying, forced air drying or microwave drying, control product final moisture content is 5%～10%.This convenience rice product is balanced nutritious and instant rice palatability, adds 90～100 ℃ hot-water soak of proper ratio, can be in 6～10 minutes rehydration; Or adopt the micro-wave oven heating behind the adding hot water, can be in 3～5 minutes rehydration, after rehydration, reach matter structure and the outward appearance similar to natural rice.The process of this convenience rice still depends on auxiliary materials such as hydrophilic colloid and swelling agent, has not only increased cost, and has been unfavorable for health.
Instant-rice in the market all adopts rice to make, by common process such as slaking, dehydration, rehydrations, be difficult to control half-cooked or the gelatinization mealiness, cause not good being difficult to of mouthfeel to promote, a kind of edible, mouthfeel to rice more similar, nutrition abundanter instant-rice more more convenient of market in urgent need than instant noodles.
Summary of the invention
Instant-rice on the present market, or be that well-done rice is made rice by post bake; Be that similar dilated food one dashes the mouthfeel that the rice that is broken or makes does not have rice at all.The objective of the invention is at the deficiencies in the prior art, a kind of slaking rice of instant of delicious food, environmental protection of instant is provided.People are travelled outdoors have dinner to provide how a kind of food are selected.
Another object of the present invention is to adopt brand-new technological process and method to produce the slaking rice of a kind of taste near the instant of cooking rice.Make the consumer can have the instant-rice of delicious health.
A kind of slaking rice of instant mainly adds nutriment with rice meal and processes, and it is characterized in that: the diameter of the grain of rice of described slaking rice is at 0.5～3mm, and length is at 2～10mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is 455～650 grams per liters; The moisture 10%-13% of described slaking rice, weight ratio.Grain of rice surface and cross section are distributed with pore, porosity 30～40%.
Preferably, described slaking rice is based on rice meal, comprises that also in soyabean protein powder, collagen protein powder, albumen powder, the corn flour one or more are mixed and processed according to a certain percentage.
Preferably, the nutriment in the described slaking rice comprises one or more in bitter buckwheat, linseed, highland barley, buckwheat, the dietary fiber.
Preferably, the nutriment in the described slaking rice is seven to add an enhanced nutrient.Described seven add in the enhanced nutrient, and " seven " are basic components, comprise iron, calcium, zinc, vitamin B1, vitamin B2, folic acid, niacin; " one " is suggested formula, is vitamin A.
Porosity (P) refers to that the material internal pore volume accounts for the percentage of its cumulative volume.The application mesopore rate (P) is meant that the slaking rice interior pore volume of instant of the present invention accounts for the percentage of its cumulative volume.
With the surface and the cross section of 50 times and the 125 times magnifying glass observation grain of rices, can see obvious pore (seeing Figure of description).Color and luster is similar to the northeast polished rice.
Preferably, in the slaking rice of described instant, content of starch 70～80%, protein content 6～9%, content of cellulose 1～3%, fat content 0.5～1%, moisture 10～13%; Other are other nutritional labelings such as mineral matter, vitamin; Described percentage is weight ratio.The gelatinization degree 95～100% of the slaking rice of described instant.
Need to prove that because the food composition more complicated, we only need to measure the content of main component.Other compositions that also exist in the slaking rice as mineral matter, vitamin etc., comprise calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, methionine, valine, leucine, isoleucine, threonine, phenylalanine, look ammonia, lysine etc.Because also there are these compositions in the slaking rice, so the summation less than 100% of above-mentioned percentage.
Preferably, the diameter of the grain of rice of described slaking rice is 1.5mm, length 4～6mm.The unit weight that described particle appropriateness expands is 500～600 grams per liters.
Preferably, described slaking rice is processed by rice meal and soyabean protein powder.
The preparation method of the slaking rice of described instant comprises the following steps:
1) raw material pulverizing is made rice meal, raw material is a rice, preferred rinsing-free rice.Then in ground rice and soyabean protein powder, collagen protein powder, albumen powder, corn flour, buckwheat, the dietary fiber one or more are mixed according to a certain percentage, make ground rice; Those skilled in the art can select the ratio of mixing according to the content that need add nutrient.
2) then ground rice is added water, stirring, heating, slaking, is squeezed into rice grain of rice shape particle,
3) particle of making becomes slaking rice by heating, expansion, sterilization, cooling, packing.
Pulverizing described in the step 1) is meant that the pulverizer pulverizing grinds to form the above ground rice of 40 orders.Preferred 40～100 orders.
Step 2) the described water that adds is meant to add 0.05～0.5 kg of water in the per kilogram ground rice.
Step 2) described stirring is a mechanical agitation, and mixing speed is 150～200rad/min.
Step 2) described heating is ground rice to be made in the process of slaking rice by heating the particle appropriateness is expanded, rapid draing, thereby make particle itself form inside and outside the passage of intercommunication; Be beneficial to the rapid soaking of dried particle in water and become congee, meal.Described heating-up temperature is 50～150 ℃, the described thermal recovery microwave mode that adds; Preferably, the temperature of heating using microwave is 80～130 ℃.
Step 2) described slaking is that to use electrical heating, temperature in the dual-screw-stem machine be 90～110 ℃.
Step 2) described extruding is that dual-screw-stem machine pushes automatically.
Step 3) is described to be heated to be employing heating using microwave, and the temperature of heating using microwave is 80～100 ℃.
Described being expanded to of step 3) adopts the rapid drying of heating using microwave to form passage from inside to outside, makes the grain of rice expand the coefficient of expansion 30～40%.
The described sterilization of step 3) is for adopting microwave sterilization.Temperature is 130～150 ℃.
Described being cooled on conveyer belt of step 3) lowered the temperature with air cooling.
Preferably,
A kind of slaking rice product is characterized in that the slaking rice of described instant forms through packing; Congee bag 70～90g/ bag, rice bag 120～140g/ bag.Be packaged as packed, bowl dress or tubbiness.Preferably, the rice of production is packed to contain with Paper bowl, paper made lunch box, plastic bowl, plastic lunch box and is used.Can also become packed with plastic bag packaging.
A kind of instant-rice is characterized in that, can make rice or congee after the adding hot-water soak in the described slaking rice.
Preferably, make the Mi Shui of congee than being 1:4～1:5, weight ratio; Hot-water soak can be made after 3～5 minutes.The Mi Shui that makes rice is than being 1:1.4～1:1.6, weight ratio; Hot-water soak can be made after 5～10 minutes.Winter, soak time was long slightly, and summer, soak time was short slightly.
Preferably, a kind of instant-rice of seasoning is characterized in that with the liquid, aqueous infiltration slaking rice that the seasoning effect is arranged.The liquid, aqueous finger of seasoning effect has the liquid of flavouring, and flavouring comprises savory agent, acid, sweetener, tasty agents and hot pastil etc., comprises salt, soy sauce, vinegar, monosodium glutamate, sugar, anise, fennel, Chinese prickly ash, mustard etc.
Preferably, a kind of reinforcement instant-rice is characterized in that the liquid, aqueous infiltration slaking rice of the nutritious invigoration effect of apparatus.China (1998) at present stipulates that clearly the nutrition that can be used as reinforcement have 31 kinds (totally 97 kinds of compounds), and wherein amino acid and nitrogen-containing compound are 2 kinds, 17 kinds of vitamins, trace element 10 kinds and 2 kinds of aliphatic acid.These fortification elements all can add.
Preferably, one or more in flavor product, AD dish or the FD dish piece goods that interpolation is done in the rice of production.
The AD dish is the AD vegetables, AD(arid drying) vegetables, have another name called the oven dry vegetables.The dehydrated vegetables that uses drying and dewatering mechanism to make is referred to as the AD vegetables.Claim the heated-air drying dehydration again.
FD dish piece is the block that the FD vegetables are made, FD(frozen drying) vegetables, have another name called refrigerated vegetables.The dehydrated vegetables that uses lyophilization mechanism to make is referred to as the FD vegetables.
Preferably, it is edible that the congee of production can add sweets such as sugar, jujube, also can not add, directly edible.
Concrete technological process of the present invention and preparation method thereof:
1, with after the rice process removal of impurities screening, pulverizes the ground rice that grinds to form more than 40 orders by pulverizer.
2, pour ground rice into mixer, add an amount of water, high-speed stirred is even, be sent in the rice polisher, rice polisher by heating, gel, extrude, cool off, produce the grain of rice.
3, grain of rice shape particle makes epidermis dry and hard by air cooling conveyer belt cool to room temperature.
Thereby the rice grain of rice shape particle of cooling is carried out post cure, sterilization, expansion by heating make the rice grain of rice that appropriateness expands.The unit weight that the particle appropriateness expands is the 450-650 grams per liter; Optimum range is the 500-600 grams per liter.The moisture 10%～13% of described particle.Observe grain of rice cross section with 40 times of magnifying glasses, can see obvious pore.Color and luster is similar to the northeast polished rice.
4, be packaged as into the rice finished product bag behind the high-temperature sterilization.Congee bag 70～90g/ bag, rice bag 120～140g/ bag.
5, packing is with paper bowl, paper bucket, plastic bowl, carton, plastic casing, the packed packing.To be placed in the packing after rice bag and the sterilization of FD vegetables bag.
For the rice nutritive value that makes production is higher, can in the process of the rice grain of rice shape particle of making, add soybean protein, collagen, albumen
Figure BDA00003136386700061
Corn flour etc.Can produce variety classes, taste like this, the reinforced nutritious rice that Different Nutrition is worth.
The grain of rice specification of producing gained is as follows:
Grain of rice diameter is at 0.5-3mm, and length is at 2～10mm.
Optimum size is diameter 1.5mm, length 4～6mm.
Eating method:
1, makes congee.
Add boiling water in water rice than the ratio of 1:4～1:5 and promptly can be made into congee after 1～5 minute.Add FD dish piece or lime-preserved egg lean meat particle and make nutrition congee.
2, make rice.Adding boiling water in water rice than the ratio of 1:1.4～1:1.6 soaks and promptly can be made into rice after 1～10 minute.Then FD dish piece is soaked into the vegetables of various tastes.Can vegetables after soaking and rice are separately edible separately, also can be stirred in edible together.
Advantage of the present invention:
1, without any additive.Safer, healthy.
2, adopt high quality white rice production, rice kernel shape, color and luster more approach actual rice, and the rice mouthfeel of making is good; Can add protein, be of high nutritive value.
3, instant, rehydration is good, instant.
4, this to make things convenient for rice to can be used as staple food edible, other non-staple foodstuff of also can arranging in pairs or groups are formed the instant-rice of different tastes.
The present invention utilizes pure rice meal (can add soyabean protein powder, collagen protein powder etc. for increasing product nutrition) production and processing to form, and does not add other additives, has guaranteed the safety and the nutrition of food.By technical finesse, make the passage that is interlinked to the outside in the inner formation of the grain of rice, make the easier rehydration of product, edible more convenient.
Description of drawings
Fig. 1 is the instant rice surface microscope picture of the embodiment of the invention 1,50 times of multiplication factors
Fig. 2 is the instant rice surface microscope picture of the embodiment of the invention 1,125 times of multiplication factors
Fig. 3 is the instant rice cross section microscope picture of the embodiment of the invention 1,50 times of multiplication factors
Fig. 4 is the instant rice cross section microscope picture of the embodiment of the invention 1,50 times of multiplication factors
Fig. 5 is the instant rice cross section microscope picture of the embodiment of the invention 2,50 times of multiplication factors
The specific embodiment
Following examples are to further specify of the present invention, but the present invention is not limited thereto.
Embodiment 1
The preparation method of the slaking rice of described instant comprises the following steps:
1) ground rice is made in the rice pulverizing, pulverizer is pulverized and is ground to form the above ground rice of 40 orders.
2) then ground rice is added adding 0.30 kg of water in the water per kilogram ground rice; Stir, mixing speed is 180rad/min; Heating, heating-up temperature is 100 ℃; Slaking, dual-screw-stem machine are squeezed into rice grain of rice shape particle automatically, and described slaking is that to use electrical heating, temperature in the dual-screw-stem machine be 100 ℃.
3) particle of making adopts heating using microwave, and the temperature of heating using microwave is 90 ℃; Adopt the rapid drying of heating using microwave to form passage from inside to outside, make the grain of rice expand the coefficient of expansion 35%; Adopt microwave sterilization then.Temperature is 140 ℃; On conveyer belt with air cooling cooling cooling, pack and become slaking rice.
The diameter of the grain of rice of described slaking rice is about 1.3mm, and length is about 6mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is 550 grams per liters; The moisture about 12% of described slaking rice, weight ratio.Grain of rice cross section is distributed with pore, porosity about 35%.
In the slaking rice of described instant, content of starch about 75%, protein content about 7%, content of cellulose about 2%, fat content about 0.6%, moisture about 12%; Other are mineral matter, vitamin etc.The gelatinization degree about 99% of the slaking rice of described instant.
Embodiment 2
The preparation method of the slaking rice of described instant comprises the following steps:
1) ground rice is made in the rice pulverizing, pulverizer is pulverized and is ground to form the above ground rice of 40 orders.
2) then ground rice is added adding 0.08 kg of water in the water per kilogram ground rice; Stir, mixing speed is 200rad/min; Heating, heating-up temperature is 130 ℃; Slaking, dual-screw-stem machine are squeezed into rice grain of rice shape particle automatically, and described slaking is that to use electrical heating, temperature in the dual-screw-stem machine be 110 ℃.
3) particle of making adopts heating using microwave, and the temperature of heating using microwave is 80 ℃; Adopt the rapid drying of heating using microwave to form passage from inside to outside, make the grain of rice expand the coefficient of expansion 30%; Adopt microwave sterilization then.Temperature is 150 ℃; On conveyer belt with air cooling cooling cooling, pack and become slaking rice.
Microwave mode is adopted in described rapid draing, and the temperature of microwave drying is 80～150 ℃.
The diameter of the grain of rice of described slaking rice is at 2.4mm, and length is at 4mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is 455 grams per liters; The moisture 10% of described slaking rice, weight ratio.Grain of rice cross section is distributed with pore, porosity 30%.
Preferably, in the slaking rice of described instant, content of starch 70%, protein content 6%, content of cellulose 3%, fat content 0.5%, moisture 10%; Other are mineral matter, vitamin etc.The gelatinization degree 96% of the slaking rice of described instant.
Embodiment 3
The preparation method of the slaking rice of described instant comprises the following steps:
1) ground rice is made in the rice pulverizing, pulverizer is pulverized and is ground to form the above ground rice of 40 orders.
2) then ground rice is added adding 0.45 kg of water in the water per kilogram ground rice; Stir, mixing speed is 150rad/min; Heating, heating-up temperature is 50 ℃; Slaking, dual-screw-stem machine are squeezed into rice grain of rice shape particle automatically, and described slaking is that to use electrical heating, temperature in the dual-screw-stem machine be 90 ℃.
3) particle of making adopts heating using microwave, and the temperature of heating using microwave is 100 ℃; Adopt the rapid drying of heating using microwave to form passage from inside to outside, make the grain of rice expand the coefficient of expansion 40%; Adopt microwave sterilization then.Temperature is 130 ℃; On conveyer belt with air cooling cooling cooling, pack and become slaking rice.
Microwave mode is adopted in described rapid draing, and the temperature of microwave drying is 80～150 ℃.
The diameter of the grain of rice of described slaking rice is at 0.8mm, and length is at 2.4mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is 650 grams per liters; The moisture 13% of described slaking rice, weight ratio.Grain of rice cross section is distributed with pore, porosity 40%.
Preferably, in the slaking rice of described instant, content of starch 80%, protein content 9%, content of cellulose 1%, fat content 1%, moisture 13%; Other are mineral matter, vitamin etc.The gelatinization degree 98% of the slaking rice of described instant.
Embodiment 4
With the rice is primary raw material, adds bitter buckwheat, linseed, highland barley etc. and makes nourishing healthy slaking rice.Be applicable to hypertension, people with hyperlipidemia.
The diameter of the grain of rice of described slaking rice is about 1.3mm, and length is about 6mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is the 550-600 grams per liter; The moisture of described slaking rice＜13%.Grain of rice cross section is distributed with pore, porosity about 30%.
In the slaking rice of described instant, content of starch about 78%, protein content about 6%, content of cellulose about 3%, fat content about 1%, moisture＜12%; Other are mineral matter, vitamin etc.The gelatinization degree about 99% of the slaking rice of described instant.
Embodiment 5
Make nourishing healthy slaking rice with rice, buckwheat, dietary fiber etc.Be applicable to hyperglycaemia, obese people.
Preparation process is with embodiment 1, and difference is, also comprises in the step 1) ground rice is mixed according to a certain percentage with buckwheat, dietary fiber etc.; Those skilled in the art can select the ratio of mixing according to the content that need add buckwheat, dietary fiber etc.
The diameter of the grain of rice of described slaking rice is about 1.3mm, and length is about 6mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is the 550-600 grams per liter; The moisture of described slaking rice＜13%.Grain of rice cross section is distributed with pore, porosity about 30%.
In the slaking rice of described instant, content of starch about 70%, protein content about 5.5%, content of cellulose about 6%, fat content about 0.5%, moisture＜13%; Other are mineral matter, vitamin etc.The gelatinization degree 99% of the slaking rice of described instant.
Embodiment 6
With the rice is primary raw material, can add seven and add an enhanced nutrient (wherein " 7 " comprise iron, calcium, zinc, vitamin B1, vitamin B2, folic acid, niacin for basic components, and " 1 " is suggested formula, i.e. vitamin A) and make enriched nutritive slaking rice.Can replenish paddy and be reprocessed into the loss of the micronutrient element in meter process.
The preparation method is with embodiment 1, and difference is, comprises also in the step 1) that ground rice seven is added an enhanced nutrient to be mixed according to a certain percentage; Those skilled in the art can select the ratio of mixing according to the content that need add nutrient.
The diameter of the grain of rice of described slaking rice is about 1.3mm, and length is about 6mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is 550 grams per liters; The moisture of described slaking rice＜13%.Grain of rice cross section is distributed with pore, porosity about 30%.
In the slaking rice of described instant, content of starch about 75%, protein content about 6%, content of cellulose about 2%, fat content about 0.5%, moisture＜13%; Other are mineral matter, vitamin etc.The gelatinization degree about 99% of the slaking rice of described instant.

Claims (15)

1. the slaking rice of a fortification instant adds nutriment with rice meal and processes, and it is characterized in that: the diameter of the grain of rice of described slaking rice is at 0.5～3mm, and length is at 2～10mm; Be shaped as the rice shape under the nature; The unit weight that described particle appropriateness expands is 455～650 grams per liters; The moisture 10%-13% of described slaking rice, weight ratio.Grain of rice surface and cross section are distributed with pore, porosity 30～40%; In the slaking rice of described instant, content of starch 70～80%, protein content 6～9%, content of cellulose 1～3%, fat content 0.5～1%, moisture 10～13%; Described percentage is weight ratio; The gelatinization degree 95～100% of the slaking rice of described instant.
2. the slaking rice of fortification instant as claimed in claim 1, it is characterized in that, described slaking rice is based on rice meal, comprises that also in soyabean protein powder, collagen protein powder, albumen powder, the corn flour one or more are mixed and processed according to a certain percentage.
3. the slaking rice of fortification instant as claimed in claim 1 is characterized in that, the nutriment in the described slaking rice comprises one or more in bitter buckwheat, linseed, highland barley, buckwheat, the dietary fiber.
4. the slaking rice of fortification instant as claimed in claim 1 is characterized in that, the nutriment in the described slaking rice is seven to add an enhanced nutrient.Described seven add in the enhanced nutrient, and " seven " are basic components, comprise iron, calcium, zinc, vitamin B1, vitamin B2, folic acid, niacin; " one " is suggested formula, is vitamin A.
5. as the slaking rice of each described fortification instant of claim 1～4, it is characterized in that the diameter of the grain of rice of described slaking rice is 1.5mm, length 4～6mm; The unit weight that described particle appropriateness expands is 500～600 grams per liters.
6. the preparation method of the slaking rice of fortification instant according to claim 1 comprises the following steps:
1) rice is pulverized made rice meal, then in ground rice and soyabean protein powder, collagen protein powder, albumen powder, corn flour, buckwheat, the dietary fiber one or more are mixed according to a certain percentage, make ground rice;
2) then ground rice is added water, stirring, heating, slaking, is squeezed into rice grain of rice shape particle,
3) particle of making becomes slaking rice by heating, expansion, sterilization, cooling, packing.
7. as the preparation method of the slaking rice of fortification instant as described in the claim 6, it is characterized in that the pulverizing described in the step 1) is meant that pulverizer is pulverized and grinds to form the above ground rice of 40 orders; Preferred 40～100 orders;
Step 2) the described water that adds is meant to add 0.05～0.5 kg of water in the per kilogram ground rice;
Step 2) described stirring is a mechanical agitation, and mixing speed is 150～200rad/min;
Step 2) described heating-up temperature is 50～150 ℃, the described thermal recovery microwave mode that adds; Preferably, the temperature of heating using microwave is 80～130 ℃;
Step 2) described slaking is that to use electrical heating, temperature in the dual-screw-stem machine be 90～110 ℃;
Step 2) described extruding is that dual-screw-stem machine pushes automatically;
Step 3) is described to be heated to be employing heating using microwave, and the temperature of heating using microwave is 80～100 ℃;
Described being expanded to of step 3) adopts the rapid drying of heating using microwave to form passage from inside to outside, makes the grain of rice expand the coefficient of expansion 30～40%;
The described sterilization of step 3) is for adopting microwave sterilization; Temperature is 130～150 ℃;
Described being cooled on conveyer belt of step 3) lowered the temperature with air cooling.
8. a fortification slaking rice product is characterized in that the slaking rice of each described instant of claim 1～4 forms through packing; Congee bag 70～90g/ bag, rice bag 120～140g/ bag; Be packaged as packed, bowl dress or tubbiness.
9. a fortification instant-rice is characterized in that, makes rice after the adding hot-water soak in claim 1 or the 8 described slaking rice.
10. a fortification instant gruel is characterized in that, makes congee after the adding hot-water soak in claim 1 or the 8 described slaking rice.
11. fortification instant-rice as claimed in claim 9 is characterized in that, the Mi Shui that makes rice is than being 1:1.4～1:1.6, weight ratio; Hot-water soak can be made after 5～10 minutes.
12. fortification instant gruel as claimed in claim 10 is characterized in that, the Mi Shui that makes congee is than being 1:4～1:5, weight ratio; Hot-water soak was made after 3～5 minutes.
13. the fortification instant-rice of a seasoning is characterized in that with the described slaking rice of liquid, aqueous infiltration claim 1 that the seasoning effect is arranged.
14. instant-rice is strengthened in a fortification, it is characterized in that the liquid, aqueous infiltration claim 1 slaking rice of the nutritious invigoration effect of apparatus.
15., it is characterized in that one or more in interpolation is done in the rice of production flavouring, AD dish or the FD dish piece goods as each described product of claim 8～14.
CN201310159275.5A 2012-02-29 2012-02-29 Instant curing rice with enriched nutrient and preparation method thereof Active CN103211171B (en)

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CN104605252A (en) * 2015-02-09 2015-05-13 陆开云 Wheat bran, dried scallop and fresh bamboo leaf heat-clearing instant rice flour and preparation method thereof
CN104605254A (en) * 2015-02-09 2015-05-13 陆开云 Yoghourt, bean curd sheet and fresh bamboo leaf heat-clearing instant rice flour and preparation method thereof
CN104621449A (en) * 2015-02-09 2015-05-20 陆开云 Instant heat-clearing rice flour with gypsum, mung bean and fresh bamboo leaves and preparation method of instant heat-clearing rice flour
CN105285552A (en) * 2014-07-24 2016-02-03 王建明 Preparation method of instant rice crust porridge
CN106579232A (en) * 2016-12-15 2017-04-26 大庆粥家庄食品有限公司 Instant chicken soup rice and fried rice and making methods thereof
CN106858612A (en) * 2017-03-09 2017-06-20 海门市旺英农产品有限公司 A kind of collagen reconstitutes powder
CN107173676A (en) * 2017-06-05 2017-09-19 刘松景 A kind of decompression, hypoglycemic, nutrient slim facilitate rice and preparation method thereof
CN107348343A (en) * 2017-09-10 2017-11-17 湖南裕湘食品有限公司 A kind of ourishing rice flour and preparation method thereof
CN107581485A (en) * 2017-09-10 2018-01-16 湖南裕湘食品有限公司 A kind of characteristic ground rice and preparation method thereof
CN107581484A (en) * 2017-09-10 2018-01-16 湖南裕湘食品有限公司 A kind of ground rice and preparation method thereof
CN107927579A (en) * 2017-12-22 2018-04-20 兴业县众旺种植专业合作社 A kind of miscellaneous bacteria diet nutritional rice and preparation method thereof
CN110771796A (en) * 2019-11-05 2020-02-11 东北农业大学 Processing method of instant millet congee
CN112690403A (en) * 2019-10-23 2021-04-23 济南大亿膨化机械有限公司 Preparation method and preparation equipment of instant nutritional rice
CN114794409A (en) * 2022-04-26 2022-07-29 彭宗政 Industrial cooked food and dish integrated diet with balanced nutrition and preparation method thereof
CN115500459A (en) * 2022-09-01 2022-12-23 中国人民解放军陆军勤务学院 Instant rice suitable for plateau instant brewing

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CN101869243A (en) * 2010-06-08 2010-10-27 河南九易食品有限公司 Grain boiled rice and edible method thereof
CN101965955A (en) * 2010-10-27 2011-02-09 江南大学 Compound nutrient grain food of beans and grains for breakfast and preparation method thereof

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CN101869243A (en) * 2010-06-08 2010-10-27 河南九易食品有限公司 Grain boiled rice and edible method thereof
CN101965955A (en) * 2010-10-27 2011-02-09 江南大学 Compound nutrient grain food of beans and grains for breakfast and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN105285552A (en) * 2014-07-24 2016-02-03 王建明 Preparation method of instant rice crust porridge
CN104605252A (en) * 2015-02-09 2015-05-13 陆开云 Wheat bran, dried scallop and fresh bamboo leaf heat-clearing instant rice flour and preparation method thereof
CN104605254A (en) * 2015-02-09 2015-05-13 陆开云 Yoghourt, bean curd sheet and fresh bamboo leaf heat-clearing instant rice flour and preparation method thereof
CN104621449A (en) * 2015-02-09 2015-05-20 陆开云 Instant heat-clearing rice flour with gypsum, mung bean and fresh bamboo leaves and preparation method of instant heat-clearing rice flour
CN106579232A (en) * 2016-12-15 2017-04-26 大庆粥家庄食品有限公司 Instant chicken soup rice and fried rice and making methods thereof
CN106858612A (en) * 2017-03-09 2017-06-20 海门市旺英农产品有限公司 A kind of collagen reconstitutes powder
CN107173676A (en) * 2017-06-05 2017-09-19 刘松景 A kind of decompression, hypoglycemic, nutrient slim facilitate rice and preparation method thereof
CN107581485A (en) * 2017-09-10 2018-01-16 湖南裕湘食品有限公司 A kind of characteristic ground rice and preparation method thereof
CN107348343A (en) * 2017-09-10 2017-11-17 湖南裕湘食品有限公司 A kind of ourishing rice flour and preparation method thereof
CN107581484A (en) * 2017-09-10 2018-01-16 湖南裕湘食品有限公司 A kind of ground rice and preparation method thereof
CN107348343B (en) * 2017-09-10 2021-01-12 湖南裕湘食品有限公司 Nutritional rice flour and preparation method thereof
CN107927579A (en) * 2017-12-22 2018-04-20 兴业县众旺种植专业合作社 A kind of miscellaneous bacteria diet nutritional rice and preparation method thereof
CN112690403A (en) * 2019-10-23 2021-04-23 济南大亿膨化机械有限公司 Preparation method and preparation equipment of instant nutritional rice
CN110771796A (en) * 2019-11-05 2020-02-11 东北农业大学 Processing method of instant millet congee
CN114794409A (en) * 2022-04-26 2022-07-29 彭宗政 Industrial cooked food and dish integrated diet with balanced nutrition and preparation method thereof
CN115500459A (en) * 2022-09-01 2022-12-23 中国人民解放军陆军勤务学院 Instant rice suitable for plateau instant brewing
CN115500459B (en) * 2022-09-01 2024-02-02 中国人民解放军陆军勤务学院 Instant rice suitable for instant brewing on plateau

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