CN103211171B - Instant curing rice with enriched nutrient and preparation method thereof - Google Patents
Instant curing rice with enriched nutrient and preparation method thereof Download PDFInfo
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- CN103211171B CN103211171B CN201310159275.5A CN201310159275A CN103211171B CN 103211171 B CN103211171 B CN 103211171B CN 201310159275 A CN201310159275 A CN 201310159275A CN 103211171 B CN103211171 B CN 103211171B
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Landscapes
- Cereal-Derived Products (AREA)
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
This case is application number: the divisional application of 201210049769.3.
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 Working Life rhythm of modern society, the consumption figure of instant food is increasing, especially instant noodles and instant-rice.The instant-rice of present circulation mainly contains: 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 to eluriate, and cooks, freezing, and vacuum drying is shaping, allocates condiment packaging into and obtains.This invention energy suitability for industrialized production, because its preparation process is that lower temperature is carried out and takes vacuum drying way, preserves the nutritional labeling of rice to greatest extent, makes again instant-rice rehydration good, without hard-core, retains the intrinsic local flavor of rice, also can xerophagia.The product produced, can control the content of moisture, packs and can preserve more than three months.
Dehydrate type instant-rice can re-heat eat fast, but it is brewed merely through a few minutes, 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, and even there will be anti-life, water has added meal will be excessively soft, and both of these case all can affect the mouthfeel of rice.The production of frozen type instant-rice, transport, preservation are sold and are all needed to carry out at low temperatures, and convenience limits by cryogenic conditions, and re-heat mode is heating of thawing in direct micro-wave oven time edible or steamer, and convenience requires restriction by re-heat.Can type instant-rice cost is high, not easily eats.
The preparation method of a CN101803701A fastfood nutritional egg instant rice, it is characterized in that cracking rice powder and yolk powder or dried whole-egg as primary raw material, be aided with hydrophilic colloid, swelling agent, salt, after the modified mixing that adds water, after twin (double) screw extruder extrusion cooking, cut into the extrudate of grain of rice shape, then drying, cooling, packaging process and obtaining; Material quality percentage 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 ground rice used comprises part pregelatinized rice flour, pregelatinized rice flour accounts for the 20%-50% of ground rice mixture total weight; Described hydrophilic colloid selects one or more in alginate, carragheen, guar gum, locust bean gum, Arabic gum, xanthans, carboxylic first class cellulose, converted starch, konjaku flour 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; Add water after modified mixing, mixture moisture is 21%-28%; Twin (double) screw extruder extrusion temperature is 88-110 DEG C, and extruding nib is slotted eye, the long 4-8mm of major axis, and minor axis is 1-3mm, and the grain of rice thickness of cutting is 1-2.5mm; The cutting edge of cutter sweep and bridge width are remained on 0.05-0.5mm, and cutting edge rotary speed is 150-500rpm; Described drying adopts conventional drying methods: fluidized bed drying, forced air drying or microwave drying, controls product final moisture content 5% ~ 10%.This facilitates rice product to be balanced nutritious and instant rice that is palatability, adds the hot-water soak of 90 ~ 100 DEG C of proper ratio, can in 6 ~ 10 minutes rehydration; Or adopt microwave-oven-heating after adding hot water, can in 3 ~ 5 minutes rehydration, after rehydration, reach the matter structure similar to natural rice and outward appearance.This facilitates the process of rice still to depend on the auxiliary material such as hydrophilic colloid and swelling agent, not only adds cost, and is 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 gelatinization mealiness, cause mouthfeel not good being difficult to promote, market in urgent need is a kind of eats the instant-rice more more convenient than instant noodles, mouthfeel is more similar to rice, nutrition is abundanter.
Summary of the invention
Now instant-rice commercially, or be that well-done rice makes rice by post bake; It is the mouthfeel that the punching of similar dilated food one and rice that is broken or that make do not have rice at all.The object of the invention is for the deficiencies in the prior art, the slaking rice of a kind of delicious food of instant, the instant of environmental protection is provided.People are travelled outdoors have dinner to provide how a kind of Food choice.
Another object of the present invention adopts brand-new technological process and method to produce the slaking rice of a kind of taste close to the instant of cooking rice.Consumer is enable to have the instant-rice of delicious health.
A slaking rice for instant, mainly adds nutriment with rice meal and processes, 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; Shape is the rice shape under 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, and one or more also comprising in soyabean protein powder, collagen protein powder, albumen powder, corn flour are mixed and processed according to a certain percentage.
Preferably, the nutriment in described slaking rice comprises one or more in bitter buckwheat, linseed, highland barley, buckwheat, dietary fiber.
Preferably, the nutriment in described slaking rice is seven add an enhanced nutrient.Described seven add in an enhanced nutrient, fill a prescription, comprise iron, calcium, zinc, vitamin B1, vitamin B2, folic acid, niacin based on " seven "; " one " is suggested formula, is vitamin A.
Porosity (P) refers to that material internal pore volume accounts for the percentage of its cumulative volume.The application mesopore rate (P) refers to that the slaking rice interior pore volume of instant of the present invention accounts for the percentage of its cumulative volume.
With surface and the cross section of 50 times and the 125 times magnifying glass observation grain of rices, obvious pore (see Figure of description) can be seen.Color and luster is similar to 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.
It should be noted that, due to food composition more complicated, we only need the content measuring main component.Other compositions also existed in 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 slaking rice, so the summation of above-mentioned percentage is less than 100%.
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) rice meal is made in raw material pulverizing, raw material is rice, preferred rinsing-free rice.Then ground rice is mixed according to a certain percentage with one or more in soyabean protein powder, collagen protein powder, albumen powder, corn flour, buckwheat, dietary fiber, make ground rice; Those skilled in the art can select the ratio mixed according to the content that need add nutrient.
2) then ground rice added water, stir, heat, slaking, be squeezed into grains of rice shape particle,
3) particle made becomes slaking rice by heating, expansion, sterilizing, cooling, packaging.
Pulverizing described in step 1) refers to that the ground rice grinding to form more than 40 orders pulverized by pulverizer.Preferably 40 ~ 100 orders.
Step 2) described in add water, refer in per kilogram ground rice and add 0.05 ~ 0.5 kg of water.
Step 2) described in stirring be mechanical agitation, mixing speed is 150 ~ 200rad/min.
Step 2) described in heating be by heating, particle appropriateness is expanded in process ground rice being made into slaking rice, rapid draing, thus make particle itself formed 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 DEG C, and described heating adopts microwave mode; Preferably, the temperature of heating using microwave is 80 ~ 130 DEG C.
Step 2) described in slaking be the interior electrical heating of dual-screw-stem machine, temperature is 90 ~ 110 DEG C.
Step 2) described in extruding be that dual-screw-stem machine extrudes automatically.
Be heated to be employing heating using microwave described in step 3), the temperature of heating using microwave is 80 ~ 100 DEG C.
Being expanded to described in step 3) adopts the rapid drying of heating using microwave to form passage from inside to outside, the grain of rice is expanded, the coefficient of expansion 30 ~ 40%.
Sterilizing described in step 3) is for adopting microwave sterilization.Temperature is 130 ~ 150 DEG C.
Being cooled to described in step 3) is lowered the temperature by air cooling on a moving belt.
Preferably,
A kind of slaking rice product, is characterized in that, the slaking rice of described instant forms through packaging; Congee bag 70 ~ 90g/ wraps, and rice bag 120 ~ 140g/ wraps.Be packaged as packed, bowl dress or tubbiness.Preferably, the rice Paper bowl of production, paper made lunch box, plastic bowl, plastic lunch box are packed to contain and are used.Can also become packed with plastic bag packaging.
A kind of instant-rice, is characterized in that, can make rice or congee after adding hot-water soak in described slaking rice.
Preferably, the meter Shui of congee is made than being 1:4 ~ 1:5, weight ratio; Hot-water soak can be made after 3 ~ 5 minutes.Make the meter Shui of rice than being 1:1.4 ~ 1:1.6, weight ratio; Hot-water soak can be made after 5 ~ 10 minutes.Winter, soak time was slightly long, and summer, soak time was slightly short.
Preferably, a kind of instant-rice of seasoning, is characterized in that the liquid, aqueous infiltration slaking rice with there being seasoning effect.The liquid, aqueous finger of seasoning effect is with the liquid of flavouring, and flavouring comprises savory agent, acid, sweetener, tasty agents and pungent pastil etc., comprises salt, soy sauce, vinegar, monosodium glutamate, sugar, anise, fennel, Chinese prickly ash, mustard etc.
Preferably, a kind of strengthening instant-rice, is characterized in that the liquid, aqueous infiltration slaking rice of the nutritious invigoration effect of apparatus.The nutrition that current (1998) clear stipulaties of China can be used as strengthening have 31 kinds (97 kinds of compounds) totally, wherein amino acid and nitrogen-containing compound 2 kinds, vitamin 17 kinds, trace element 10 kinds and 2 kinds of aliphatic acid.These food enrichments all can add.
Preferably, one or more in dry taste product, AD dish or FD dish block goods are added in the rice of production.
AD dish and AD vegetables, AD(arid drying) vegetables, have another name called and dry vegetables.The dehydrated vegetables using drying and dewatering mechanism to make is referred to as AD vegetables.Dewater also known as heated-air drying.
The block that FD dish block and FD vegetables make, FD(frozen drying) vegetables, have another name called refrigerated vegetables.The dehydrated vegetables using lyophilization mechanism to make is referred to as FD vegetables.
Preferably, the congee of production can add the sweets such as sugar, jujube and eat, and also can not add, directly eat.
Concrete technology flow process of the present invention and preparation method thereof:
1, by rice after removal of impurities screening, pulverized by pulverizer and grind to form the ground rice of more than 40 orders.
2, pour ground rice into mixer, add appropriate water, high-speed stirred is even, is sent in rice polisher, and rice polisher passes through heating, gel, extrudes, cools, and produces the grain of rice.
3, rice granular solid matter is by air cooling conveyer belt cool to room temperature, makes epidermis dry and hard.
By the grains of rice shape particle of cooling by heating carry out post cure, sterilizing, expansion thus make appropriateness expand grains of rice.The unit weight that particle appropriateness expands is 450-650 grams per liter; Optimum range is 500-600 grams per liter.The moisture 10% ~ 13% of described particle.Observe grain of rice cross section with 40 times of magnifying glasses, obvious pore can be seen.Color and luster is similar to northeast polished rice.
4, rice finished product bag is packaged as into after high-temperature sterilization.Congee bag 70 ~ 90g/ wraps, and rice bag 120 ~ 140g/ wraps.
5, pack, paper using bowl, fiber drum, plastic bowl, carton, plastic casing, packed packaging.Be placed on after rice bag and the sterilizing of FD vegetables bag in packaging.
Higher in order to make the rice nutrition of production be worth, soybean protein, collagen, albumen, corn flour etc. can be added in the process of the grains of rice shape particle made.Variety classes, taste can be produced 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, congee is made.
Add boiling water in water rice than the ratio of 1:4 ~ 1:5 and namely can be made into congee after 1 ~ 5 minute.Add FD dish block or lime-preserved egg lean meat particle makes nutrition porridge.
2, rice is made.Add boiling water immersion in water rice than the ratio of 1:1.4 ~ 1:1.6 and namely can be made into rice after 1 ~ 10 minute.Then FD dish block is soaked into the vegetables of various taste.Vegetables after immersion and rice separately can be eaten separately, also can be stirred in and eat together.
Advantage of the present invention:
1, without any additive.Safer, healthy.
2, adopt high quality white rice to produce, rice kernel shape, color and luster are closer to actual rice, and the rice mouthfeel made is good; Can protein be added, be of high nutritive value.
3, instant, rehydration is good, instant.
4, this instant-rice can eat as staple food, the instant-rice of other non-staple foodstuff composition different taste of also can arranging in pairs or groups.
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, do not add other additives, ensure that safety and the nutrition of food.By technical finesse, make the passage be interlinked to the outside in the formation of grain of rice inside, make the easier rehydration of product, edible more convenient.
Accompanying drawing explanation
Fig. 1 is the instant rice surface microscope photograph of the embodiment of the present invention 1, multiplication factor 50 times
Fig. 2 is the instant rice surface microscope photograph of the embodiment of the present invention 1, multiplication factor 125 times
Fig. 3 is the instant rice cross-sectional microscopy picture of the embodiment of the present invention 1, multiplication factor 50 times
Fig. 4 is the instant rice cross-sectional microscopy picture of the embodiment of the present invention 1, multiplication factor 50 times
Fig. 5 is the instant rice cross-sectional microscopy picture of the embodiment of the present invention 2, multiplication factor 50 times
Detailed description of the invention
Following examples further illustrate 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 rice pulverizing, the ground rice grinding to form more than 40 orders pulverized by pulverizer.
2) then ground rice is added water in per kilogram ground rice and add 0.30 kg of water; Stir, mixing speed is 180rad/min; Heating, heating-up temperature is 100 DEG C; Slaking, dual-screw-stem machine are squeezed into grains of rice shape particle automatically, and described slaking is the interior electrical heating of dual-screw-stem machine, and temperature is 100 DEG C.
3) particle made adopts heating using microwave, and the temperature of heating using microwave is 90 DEG C; Adopt the rapid drying of heating using microwave to form passage from inside to outside, the grain of rice is expanded, the coefficient of expansion 35%; Then microwave sterilization is adopted.Temperature is 140 DEG C; On a moving belt by air cooling cooling down, pack and become slaking rice.
The diameter of the grain of rice of described slaking rice is at about 1.3mm, and length is at about 6mm; Shape is the rice shape under 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 rice pulverizing, the ground rice grinding to form more than 40 orders pulverized by pulverizer.
2) then ground rice is added water in per kilogram ground rice and add 0.08 kg of water; Stir, mixing speed is 200rad/min; Heating, heating-up temperature is 130 DEG C; Slaking, dual-screw-stem machine are squeezed into grains of rice shape particle automatically, and described slaking is the interior electrical heating of dual-screw-stem machine, and temperature is 110 DEG C.
3) particle made adopts heating using microwave, and the temperature of heating using microwave is 80 DEG C; Adopt the rapid drying of heating using microwave to form passage from inside to outside, the grain of rice is expanded, the coefficient of expansion 30%; Then microwave sterilization is adopted.Temperature is 150 DEG C; On a moving belt by air cooling cooling down, pack and become slaking rice.
Described rapid draing adopts microwave mode, and the temperature of microwave drying is 80 ~ 150 DEG C.
The diameter of the grain of rice of described slaking rice is at 2.4mm, and length is at 4mm; Shape is the rice shape under 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 rice pulverizing, the ground rice grinding to form more than 40 orders pulverized by pulverizer.
2) then ground rice is added water in per kilogram ground rice and add 0.45 kg of water; Stir, mixing speed is 150rad/min; Heating, heating-up temperature is 50 DEG C; Slaking, dual-screw-stem machine are squeezed into grains of rice shape particle automatically, and described slaking is the interior electrical heating of dual-screw-stem machine, and temperature is 90 DEG C.
3) particle made adopts heating using microwave, and the temperature of heating using microwave is 100 DEG C; Adopt the rapid drying of heating using microwave to form passage from inside to outside, the grain of rice is expanded, the coefficient of expansion 40%; Then microwave sterilization is adopted.Temperature is 130 DEG C; On a moving belt by air cooling cooling down, pack and become slaking rice.
Described rapid draing adopts microwave mode, and the temperature of microwave drying is 80 ~ 150 DEG C.
The diameter of the grain of rice of described slaking rice is at 0.8mm, and length is at 2.4mm; Shape is the rice shape under 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
Be primary raw material with rice, add bitter buckwheat, linseed, highland barley etc. and make nutrition and health care slaking rice.Be applicable to hypertension, people with hyperlipidemia.
The diameter of the grain of rice of described slaking rice is at about 1.3mm, and length is at about 6mm; Shape is the rice shape under nature; The unit weight that described particle appropriateness expands is 550-600 grams per liter; The moisture < 13% of described slaking rice.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
Nutrition and health care slaking rice is made with rice, buckwheat, dietary fiber etc.Be applicable to hyperglycaemia, obese people.
Preparation process is with embodiment 1, and difference is, also comprises and mixed according to a certain percentage with buckwheat, dietary fiber etc. by ground rice in step 1); Those skilled in the art can select the ratio mixed according to the content that need add buckwheat, dietary fiber etc.
The diameter of the grain of rice of described slaking rice is at about 1.3mm, and length is at about 6mm; Shape is the rice shape under nature; The unit weight that described particle appropriateness expands is 550-600 grams per liter; The moisture < 13% of described slaking rice.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
Take rice as primary raw material, seven can be added and add an enhanced nutrient (wherein based on " 7 " fill a prescription, comprise iron, calcium, zinc, vitamin B1, vitamin B2, folic acid, niacin, " 1 " is suggested formula, i.e. vitamin A) and make enriched nutritive slaking rice.The loss that paddy is reprocessed into the micronutrient element in meter process can be supplemented.
Preparation method is with embodiment 1, and difference is, also comprises ground rice seven is added an enhanced nutrient mixing according to a certain percentage in step 1); Those skilled in the art can select the ratio mixed according to the content that need add nutrient.
The diameter of the grain of rice of described slaking rice is at about 1.3mm, and length is at about 6mm; Shape is the rice shape under nature; The unit weight that described particle appropriateness expands is 550 grams per liters; The moisture < 13% of described slaking rice.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 (13)
1. a slaking rice for fortification instant, adds nutriment with rice meal and processes, 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; Shape is the rice shape under nature; The unit weight that described particle appropriateness expands is 500 ~ 600 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; Described slaking rice is based on rice meal, and one or more also comprising in soyabean protein powder, collagen protein powder, albumen powder, corn flour are mixed and processed according to a certain percentage;
Its preparation method comprises the following steps:
1) rice is pulverized make rice meal, then ground rice is mixed according to a certain percentage with one or more in soyabean protein powder, collagen protein powder, albumen powder, corn flour, make ground rice; Described pulverizing refers to that the ground rice grinding to form more than 40 orders pulverized by pulverizer;
2) then add water to ground rice, stir, heat, slaking, be squeezed into grains of rice shape particle, described adds water, and refers in per kilogram ground rice and adds 0.05 ~ 0.5 kg of water; Described stirring is mechanical agitation, and mixing speed is 150 ~ 200rad/min; Described heating-up temperature is 50 ~ 150 DEG C, and described heating adopts microwave mode; Described slaking is the interior electrical heating of dual-screw-stem machine, and temperature is 90 ~ 110 DEG C; Described extruding is that dual-screw-stem machine extrudes automatically;
3) particle made becomes slaking rice by heating, expansion, sterilizing, cooling, packaging; Described is heated to be employing heating using microwave, and the temperature of heating using microwave is 80 ~ 100 DEG C;
Described being expanded to adopts the rapid drying of heating using microwave to form passage from inside to outside, the grain of rice is expanded, the coefficient of expansion 30 ~ 40%;
Described sterilizing is for adopting microwave sterilization; Temperature is 130 ~ 150 DEG C;
Described being cooled to is lowered the temperature by air cooling on a moving belt.
2. the slaking rice of fortification instant as claimed in claim 1, it is characterized in that, the nutriment in described slaking rice comprises one or more in bitter buckwheat, linseed, highland barley, buckwheat, dietary fiber.
3. the slaking rice of fortification instant as claimed in claim 1, is characterized in that, the nutriment in described slaking rice is seven add an enhanced nutrient; Described seven add in an enhanced nutrient, fill a prescription, comprise iron, calcium, zinc, vitamin B1, vitamin B2, folic acid, niacin based on " seven "; " one " is suggested formula, is vitamin A.
4. the slaking rice of the fortification instant as described in any one of claims 1 to 3, is characterized in that, the diameter of the grain of rice of described slaking rice is 1.5mm, length 4 ~ 6mm.
5. the slaking rice of fortification instant as claimed in claim 1, is characterized in that, the pulverizing described in step 1) refers to that the ground rice grinding to form more than 40 ~ 100 orders pulverized by pulverizer; Step 2) described in the temperature of heating using microwave be 80 ~ 130 DEG C.
6. a fortification slaking rice product, is characterized in that, the slaking rice of the instant described in any one of Claims 1 to 4 forms through packaging; Congee bag 70 ~ 90g/ wraps, and rice bag 120 ~ 140g/ wraps; Be packaged as packed, bowl dress or tubbiness.
7. a fortification instant-rice, is characterized in that, makes rice after adding hot-water soak in slaking rice described in claim 1 or 6.
8. a fortification instant gruel, is characterized in that, makes congee after adding hot-water soak in slaking rice described in claim 1 or 6.
9. fortification instant-rice as claimed in claim 6, is characterized in that, makes the meter Shui of rice than being 1:1.4 ~ 1:1.6, weight ratio; Hot-water soak can be made after 5 ~ 10 minutes.
10. fortification instant gruel as claimed in claim 8, is characterized in that, makes the meter Shui of congee than being 1:4 ~ 1:5, weight ratio; Hot-water soak was made after 3 ~ 5 minutes.
The fortification instant-rice of 11. 1 kinds of seasonings, is characterized in that with there being the liquid, aqueous infiltration of seasoning effect slaking rice according to claim 1.
12. 1 kinds of fortification strengthening instant-rices, is characterized in that the liquid, aqueous infiltration claim 1 slaking rice of the nutritious invigoration effect of apparatus.
13. products as described in any one of claim 6 ~ 12, is characterized in that, add one or more in dry flavouring, AD dish or FD dish block goods in the rice of production.
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