CN103222575A - Kudzu root rice and processing method - Google Patents
Kudzu root rice and processing method Download PDFInfo
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Abstract
A first purpose of the present invention disclose kudzu root rice, the raw materials comprise a main material of minced rice and mixed powder materials of kudzu root powder, glutelin powder and edible starch, the mixed powder materials comprise 50-85% of minced rice, 5-30% of kudzu root powder, 5-10% of glutelin powder and 5-10% of edible starch. The kudzu root rice contains nutrient composition of puerarin, soybean flavone glycoside, TCBA, protein, amino acid and sugar and mineral matters which are necessary by human body, such as iron, calcium, copper, selenium and the like, and has the advantages of nutrition, health and good taste. A second purpose of the present invention provides a processing method for kudzu root rice, the method comprises the following steps: crushing, sieving, mixing, modifying, performing extruding and granulation, and the like; the mixed powder materials and water are mixed with proportion according to 100:5-30, and the kudzu root rice can be obtained through machine work. The processing method is machine work, no chemical substance is added, the local flavor and mouthfeel of the kudzu root rice can be improved, and the chemical pollution is not generated.
Description
Technical field
The invention belongs to the foodstuff processing technology field, be specifically related to a kind of kudzu root rice and processing method thereof.
Background technology
Kudzu-vine root powder also claims kudzuvine root starch, and pueraria starch is the starch that extracts from the natural root of kudzu vine.Kudzu-vine root powder has a series of special natures that are different from other starch, transparent as gelatinized corn starch, viscosity is high, quality is pure white, delicate, starch gel is difficult for syneresis etc. under freezing state, pueraria starch is as the batching of food, part even replacing whole hydrophilic colloid in numerous food.More and more pay attention to the raising of quality of life along with science and technology development and people, value its health care more for food, the exploitation of pueraria root health care and functional food has very big development space, and development is the series food of raw material with the kudzu-vine root powder, can enrich and enlarge people's cooking culture.
The mineral matter of 13 kinds of needed by human such as kudzu-vine root powder is starch-containing, tens kinds of nutritional labelings such as protein, carbohydrate, glycosides displayed, peanut element, several amino acids and calcium, zinc, phosphorus, potassium, selenium, in the kudzu-vine root powder ingredient, the value of glycosides displayed is the highest, has special medical functions, wide clinical application also has remarkable efficacy in coronary heart disease, arrhythmia cordis, angina pectoris, artery sclerosis, cerebral thrombus, hypertension, hyperlipemia and acute diarrhea etc. to multiple diseases such as treatment measles without adequate eruption, canker sore, abscesss of throat.The traditional Chinese medical science thinks that kudzu-vine root powder has blood circulation-promoting functions, is again relieving summer-heat good medicine in summer, real is all-ages famous and precious invigorant, and the good reputation of " genseng in thousand " is arranged.The root of kudzu vine contains the important nutritional labeling to the human body beneficial such as abundant starch, dietary fiber, flavones, amino acid, trace element.The root of kudzu vine includes 12% flavone compound, wherein mainly contains soya bean glucoside (daidzin), daizeol (daidzin unit) and Puerarin.The Pueraria Flavonid and the root of kudzu vine have the effect of obvious coronary artery dilator and prevention arrhythmia cordis, and expansible blood vessel improves the brain circulation.Root of kudzu vine medical value all has detailed introduction in the traditional Chinese medical science eight big classics such as Shennong's Herbal, Compendium of Material Medica, " Classified Materia Meidca ", " Pharmacopoea Chinensis ", " king of medicine pandect ", " Huatuo's posthumous papers ", " collected books handed down from ancient times ".
Summary of the invention
First purpose of purpose of the present invention provides a kind of kudzu root rice, and the raw material of kudzu root rice comprises the mixed powder that major ingredient and auxiliary material are formed, and is major ingredient with the powder of cracking rice wherein, and auxiliary material comprises kudzu-vine root powder, Gluten and food starch.Described mixed powder comprises the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10% and food starch 5～10% by weight percentage.
Preferably, described mixed powder comprises the powder 50% of cracking rice, kudzu-vine root powder 30%, Gluten 10% and food starch 10% by weight percentage.
Preferably, described mixed powder comprises the powder 70% of cracking rice, kudzu-vine root powder 20%, Gluten 5% and food starch 5% by weight percentage.
Preferably, described mixed powder comprises the powder 85% of cracking rice, kudzu-vine root powder 5%, Gluten 5% and food starch 5% by weight percentage.
The root of kudzu vine has the cancer-preventing health effect that improves brain circulation, prevention cardiovascular and cerebrovascular disease, elimination activity oxygen; The root of kudzu vine also has the immunologic function of raising and nootropic effect; The kudzu root flavone compounds that the root of kudzu vine is rich in can effectively be removed free radical, suppresses the oxidative damage of erythrocyte membrane, liver, spleen, brain tissue, prevents biomembranous oxidative damage; The root of kudzu vine can make the liver that mainly engulfs carbon granules, the carbon granules capture functions of spleen strengthen, and makes the recovery of cellular immunity functional response; The root of kudzu vine has the obvious treatment effect to learning memory disorder, can be used for treating diseases such as senile dementia, dysnoesia, poor memory; The general still a kind of natural plants that is grown on the open-air mountain of the root of kudzu vine, the pollution that is subjected to is few, is a kind of green organic plant.
Gluten claims the active face strength flour again, wheat gluten protein, it is the native protein that from wheat (flour), extracts, be faint yellow, form by several amino acids, protein content is up to 75%～85%, contain 15 necessary seed amino acids of human body, be nutritious plant protein resource. have viscosity, elasticity, extensibility, film forming and liposuction. Gluten is a kind of good flour-dough improver, be widely used in bread, noodles, in the production of instant noodles, as water-loss reducer, also be the basic material of high-grade aquatic feeds simultaneously in also available and the meat product.At present domestic also Gluten as a kind of gluten fortifier of green flour efficiently, use it for the production of high-strength flour, tailored flour for bread, addition is unrestricted.Gluten can also increase the content of phytoprotein in the food.The effectiveness of Gluten: Gluten is to be raw material with the wheat, the natural grain albumen of a kind of faint yellow powdery that the process deep processing is extracted, 15 seed amino acids that contain needed by human have strong absorptive, viscoplasticity, extensibility, film forming, adhere to multifrequency natures such as thermosetting property, liposuction emulsibility.Have a wide range of applications at Flour product, meat products, aquatic product, beverage industries.
Kudzu root rice of the present invention includes kudzu-vine root powder, kudzu root rice contains mineral matters such as the iron, calcium, copper, selenium of nutritional labelings such as Puerarin, daizeol glycosides, peanut element, protein, amino acid, sugar and needed by human, therefore, the nutritional labeling of kudzu root rice is very abundant, mouthfeel is good, also has health-care effects such as the immunity of submission to simultaneously.
Second purpose of the present invention provides a kind of processing method of kudzu root rice, the raw material of kudzu root rice comprises the mixed powder that major ingredient and auxiliary material are formed, be major ingredient wherein with the powder of cracking rice, auxiliary material comprises kudzu-vine root powder, Gluten and food starch, mixed powder tempers after the kudzu root rice of machining moulding, the weight ratio of this mixed powder and water is 100:5～30, and this mixed powder consists of the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10% and food starch 5～10% by weight percentage.
The processing technology of a kind of kudzu root rice of the present invention is specific as follows:
(1) major ingredient and auxiliary material are crushed to respectively more than or equal to 80 orders, sieve;
(2) major ingredient and the auxiliary material after will sieving takes by weighing according to the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10%, food starch 5～10%, mixes obtaining mixed powder;
(3) mixed powder and water are carried out modified in the ratio of 100:5～30, obtain mixed material;
(4) the mixed material extruder grain is obtained initial kudzu root rice, the extruder grain process is specially divides the three phases operation in extruder, at first be the phase I feeding, and rate of feeding is controlled at 3kg～5kg/min, should at first carry out preheating to material in the feeding procedure, temperature is 50～80 ℃; Second stage is extruding, adopts the twin-screw extruding, and the twin-screw rotating speed is controlled at 100～150r/min, and temperature is 80～120 ℃; Phase III is slaking, and material cuts into grain of rice shape material in conveying, compression, shear action process through twin (double) screw extruder at twin (double) screw extruder die head place, and this phase temperature is 60～100 ℃;
(5) again with initial kudzu root rice cooling, oven dry, classification and packing, obtain the kudzu root rice product; Described drying course for the moisture of initial kudzu root rice is controlled at≤15%.
Preferably, described mixing obtains the mixed powder process and is specially: put into dough mixing machine after will crack rice powder, kudzu-vine root powder, Gluten and food starch proportionally weigh up, mix 3～5min, obtain mixed powder.
Preferably, described modified process is specially mixed powder and water is added in the quality-adjusting device in proportion, stirs 5～10min at normal temperatures.
Preferably, described drying course is specially initial kudzu root rice is carried out drying in microwave dryer, and baking temperature is 60～80 ℃, and be 8～15min drying time.
Preferably, described cooling procedure is the cooling of at room temperature ventilating.
Preferably, described classification process carries out initial kudzu root rice the classification of different stage for adopting classifying screen.
Adopt the processing method of the kudzu root rice of technique scheme, the technology corollary equipment system that relates to includes: pulverizer, mixer, quality-adjusting device, twin (double) screw extruder and supporting drawing-in device and cutter sweep, microwave dryer, rice cooler, white rice grader and weighing-packaging machine.
The processing method of kudzu root rice of the present invention is machining, need not to add chemical substance, promptly can improve the local flavor and the mouthfeel of kudzu root rice, also can not cause chemical contamination.
The specific embodiment
Describe the present invention in detail below in conjunction with specific embodiment, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.
Embodiment 1:
A kind of kudzu root rice, raw material comprise the mixed powder that major ingredient and auxiliary material are formed, and major ingredient is the powder of cracking rice, and auxiliary material comprises kudzu-vine root powder, Gluten and food starch;
Described mixed powder comprises the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10% and food starch 5～10% by weight percentage.
The processing method of above-mentioned kudzu root rice is as follows:
The first step: pulverize, various raw materials are pulverized respectively and sieved, fineness degree is more than or equal to 80 orders, and the granularity of material is less, can directly not influence mixture homogeneity, gelatinization and the final products of material, improves the quality of product;
Second step: mix, major ingredient and the auxiliary material of crossing 80 mesh sieves are taken by weighing in following ratio: the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10%, food starch 5～10%, put into dough mixing machine after weighing up, mix 3～5min, obtain mixed powder;
The 3rd step: modified, mixed powder and water are modified in carrying out in the ratio of the 100:5～30 adding quality-adjusting device, obtain mixed material; Modified process is for stirring 5～10min at normal temperatures;
The 4th step: extruder grain, the mixed material extruder grain is obtained initial kudzu root rice, mixed material divides the three phases operation in extruder, it at first is the phase I feeding, rate of feeding is controlled at 3kg～5kg/min, should at first carry out preheating to material in the feeding procedure, and temperature is 50～80 ℃; Second stage is extruding, adopts the twin-screw extruding, and the twin-screw rotating speed is controlled at 100～150r/min, and temperature is 80～120 ℃; Phase III is slaking, and material cuts into grain of rice shape material in conveying, compression, shear action process through twin (double) screw extruder at twin (double) screw extruder die head place, and this phase temperature is 60～100 ℃;
The 5th step: subsequent treatment with initial kudzu root rice cooling, oven dry, classification and packing, obtains the kudzu root rice product;
Described cooling procedure comprises cooling for the first time and cooling for the second time, and be cooled to the cooling of at room temperature ventilating the described first time, makes the grain of rice heat radiation cooling of making, and prevents grain of rice caking;
Be cooled to the cooling after drying course the described second time, main purpose is the grain of rice heat radiation that helps to also have through microwave drying certain heat;
Described drying course is specially initial kudzu root rice is carried out drying in microwave dryer, control moisture≤15% of initial kudzu root rice, baking temperature is 60～80 ℃, be 8～15min drying time, microwave dryer not only can lower the moisture in the grain of rice at a lower temperature fast, and can also keep nutriment such as vitamin, mineral matter etc. that the grain of rice contains preferably;
Described classification process carries out the classification of different stage for adopting white rice grader with initial kudzu root rice, removes the imperfect grain of rice in the manufacture process, guarantees that products obtained therefrom grain type is complete, even;
Described packaging process obtains the kudzu root rice product for the kudzu root rice after the classification being delivered to the weighing and packaging system packing of weighing.
Embodiment 2:
It is as follows to take by weighing major ingredient and the auxiliary material of crossing 80 mesh sieves respectively: powder 50kg cracks rice, kudzu-vine root powder 30kg, Gluten 10kg and food starch 10kg, major ingredient and auxiliary material are mixed, mixed powder is put into dough mixing machine mix 4min, add the 18kg drinking water then, in quality-adjusting device, fully stir 8min, make material and water fully mix mixed material, mixed material is a loose particles, wet uniformly grain, send into extruder by the drawing-in device grain that will wet then, before wet feed enters extrusion die, wet feed is carried out preheating, preheat temperature is 65 ℃, enter compression stage again, the compression stage temperature is 100 ℃, enters maturation stage at last, and the maturation stage temperature is 80 ℃.Mixed material passes through extruding, and after the maturation stage excision forming it is carried out microwave drying, control moisture 10%, and then through supercooling, classification, packing obtains the kudzu root rice product at last.
The detailed processing method of this kudzu root rice is:
The first step: pulverize, various raw materials are pulverized respectively and sieved, fineness degree is more than or equal to 80 orders, and the granularity of material is less, can directly not influence mixture homogeneity, gelatinization and the final products of material, improves the quality of product;
Second step: mix, major ingredient and the auxiliary material of crossing 80 mesh sieves taken by weighing by following amount: the powder 50Kg that cracks rice, kudzu-vine root powder 30 Kg, Gluten 10 Kg and food starch 10 Kg, put into dough mixing machine after weighing up, mix 5min, obtain mixed powder;
The 3rd step: modified, mixed powder and water are modified in carrying out in the ratio of the 100:25 adding quality-adjusting device, obtain mixed material; Modified process is for stirring 10min at normal temperatures;
The 4th step: extruder grain, the mixed material extruder grain is obtained initial kudzu root rice, mixed material divides the three phases operation in extruder, it at first is the phase I feeding, rate of feeding is controlled at 5kg/min, should at first carry out preheating to material in the feeding procedure, and temperature is 80 ℃; Second stage is extruding, adopts the twin-screw extruding, and the twin-screw rotating speed is controlled at 150r/min, and temperature is 120 ℃; Phase III is slaking, and material cuts into grain of rice shape material in conveying, compression, shear action process through twin (double) screw extruder at twin (double) screw extruder die head place, and this phase temperature is 100 ℃;
The 5th step: subsequent treatment with initial kudzu root rice cooling, oven dry, classification and packing, obtains the kudzu root rice product;
Described cooling procedure comprises cooling for the first time and cooling for the second time, and be cooled to the cooling of at room temperature ventilating the described first time, makes the grain of rice heat radiation cooling of making, and prevents grain of rice caking;
Be cooled to the cooling after drying course the described second time, main purpose is the grain of rice heat radiation that helps to also have through microwave drying certain heat;
Described drying course is specially initial kudzu root rice is carried out drying in microwave dryer, the moisture of controlling initial kudzu root rice is 10%, baking temperature is 80 ℃, be 10min drying time, microwave dryer not only can lower the moisture in the grain of rice at a lower temperature fast, and can also keep nutriment such as vitamin, mineral matter etc. that the grain of rice contains preferably;
Described classification process carries out the classification of different stage for adopting white rice grader with initial kudzu root rice, removes the imperfect grain of rice in the manufacture process, guarantees that products obtained therefrom grain type is complete, even;
Described packaging process obtains the kudzu root rice product for the kudzu root rice after the classification being delivered to the weighing and packaging system packing of weighing.
The test rating of present embodiment gained kudzu root rice product is as follows:
Puerarin (10
-2G/g): 1.802;
General flavone (10
-2G/g): 0.8;
Protein (10
-2G/g): 7.5;
Amino acid (10
-2G/g): 4.2;
Copper (mg/kg): 0.15;
Iron (mg/kg): 57.2;
Calcium (mg/100g): 41.2;
Selenium (mg/kg): 0.056.
Embodiment 3:
It is as follows to take by weighing major ingredient and the auxiliary material of crossing 80 mesh sieves respectively: powder 70kg cracks rice, kudzu-vine root powder 20kg, Gluten 5kg and food starch 5kg, major ingredient and auxiliary material are mixed, mixed powder is put into dough mixing machine mix 4min, add the 25kg drinking water then, in quality-adjusting device, fully stir 8min, make material and water fully mix mixed material, mixed material is a loose particles, wet uniformly grain, then by drawing-in device will wet the grain send into extruder, before wet feed enters extrusion die, wet feed is carried out preheating, preheat temperature is 65 ℃, enter compression stage again, the compression stage temperature is 100 ℃, enters maturation stage at last, and the maturation stage temperature is 80 ℃.Mixed material passes through extruding, and after the maturation stage excision forming it is carried out microwave drying, control moisture 10%, and then through supercooling, classification, packing obtains the kudzu root rice product at last.
The processing method detailed step of this kudzu root rice is with reference to embodiment 2.
The test rating of present embodiment gained kudzu root rice product is as follows:
Puerarin (10
-2G/g): 1.732;
General flavone (10
-2G/g): 0.6;
Protein (10
-2G/g): 7.24;
Amino acid (10
-2G/g): 4.14;
Copper (mg/kg): 0.12;
Iron (mg/kg): 54.4;
Calcium (mg/100g): 42.6;
Selenium (mg/kg): 0.045.
Embodiment 4:
It is as follows to take by weighing major ingredient and the auxiliary material of crossing 80 mesh sieves respectively: powder 85kg cracks rice, kudzu-vine root powder 5kg, Gluten 5kg and food starch 5kg, major ingredient and auxiliary material are mixed, mixed powder is put into dough mixing machine mix 4min, add the 25kg drinking water then, in quality-adjusting device, fully stir 8min, make material and water fully mix mixed material, mixed material is a loose particles, wet uniformly grain, then by drawing-in device will wet the grain send into extruder, before wet feed enters extrusion die, wet feed is carried out preheating, preheat temperature is 65 ℃, enter compression stage again, the compression stage temperature is 100 ℃, enters maturation stage at last, and the maturation stage temperature is 80 ℃.Mixed material passes through extruding, and after the maturation stage excision forming it is carried out microwave drying, control moisture 14%, and then through supercooling, classification, packing obtains the kudzu root rice product at last.
The processing method detailed step of this kudzu root rice is with reference to embodiment 2.
The test rating of present embodiment gained kudzu root rice product is as follows:
Puerarin (10
-2G/g): 1.142;
General flavone (10
-2G/g): 0.42;
Protein (10
-2G/g): 6.96;
Amino acid (10
-2G/g): 4.21;
Copper (mg/kg): 0.085;
Iron (mg/kg): 56.4;
Calcium (mg/100g): 39.4;
Selenium (mg/kg): 0.042.
More than the technical scheme that the embodiment of the invention provided is described in detail, used specific case herein the principle and the embodiment of the embodiment of the invention are set forth, the explanation of above embodiment only is applicable to the principle that helps to understand the embodiment of the invention; Simultaneously, for one of ordinary skill in the art, according to the embodiment of the invention, the part that on the specific embodiment and range of application, all can change, in sum, this description should not be construed as limitation of the present invention.
Claims (10)
1. kudzu root rice is characterized in that: raw material comprises the mixed powder that major ingredient and auxiliary material are formed, and major ingredient is the powder of cracking rice, and auxiliary material comprises kudzu-vine root powder, Gluten and food starch;
Described mixed powder comprises the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10% and food starch 5～10% by weight percentage.
2. kudzu root rice according to claim 1 is characterized in that described mixed powder comprises the powder 50% of cracking rice, kudzu-vine root powder 30%, Gluten 10% and food starch 10% by weight percentage.
3. kudzu root rice according to claim 1 is characterized in that described mixed powder comprises the powder 70% of cracking rice, kudzu-vine root powder 20%, Gluten 5% and food starch 5% by weight percentage.
4. kudzu root rice according to claim 1 is characterized in that described mixed powder comprises the powder 85% of cracking rice, kudzu-vine root powder 5%, Gluten 5% and food starch 5% by weight percentage.
5. the processing method of a kudzu root rice is characterized in that: raw material comprises the mixed powder that major ingredient and auxiliary material are formed, and major ingredient is the powder of cracking rice, and auxiliary material comprises kudzu-vine root powder, Gluten and food starch;
Described mixed powder comprises the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10% and food starch 5～10% by weight percentage;
The specific process of processing method is as follows:
(1) major ingredient and auxiliary material are crushed to respectively more than or equal to 80 orders, sieve;
(2) major ingredient and the auxiliary material after will sieving takes by weighing according to the powder 50～85% of cracking rice, kudzu-vine root powder 5～30%, Gluten 5～10%, food starch 5～10%, mixes obtaining mixed powder;
(3) mixed powder and water are carried out modified in the ratio of 100:5～30, obtain mixed material;
(4) the mixed material extruder grain is obtained initial kudzu root rice, the extruder grain process is specially divides the three phases operation in extruder, at first be the phase I feeding, and rate of feeding is controlled at 3kg～5kg/min, should at first carry out preheating to material in the feeding procedure, temperature is 50～80 ℃; Second stage is extruding, adopts the twin-screw extruding, and the twin-screw rotating speed is controlled at 100～150r/min, and temperature is 80～120 ℃; Phase III is slaking, and material cuts into grain of rice shape material in conveying, compression, shear action process through twin (double) screw extruder at twin (double) screw extruder die head place, and this phase temperature is 60～100 ℃;
(5) again with initial kudzu root rice cooling, oven dry, classification and packing, obtain the kudzu root rice product; Described drying course for the moisture of initial kudzu root rice is controlled at≤15%.
6.
Processing method according to the described kudzu root rice of claim 5, it is characterized in that described mixing obtains the mixed powder process and is specially: put into dough mixing machine after will crack rice powder, kudzu-vine root powder, Gluten and food starch proportionally weigh up, mix 3～5min, obtain mixed powder.
7.
According to the processing method of the described kudzu root rice of claim 5, it is characterized in that described modified process is specially mixed powder and water are added in the quality-adjusting device in proportion, stir 5～10min at normal temperatures.
8.
According to the processing method of the described kudzu root rice of claim 5, it is characterized in that described drying course is specially carries out drying with initial kudzu root rice in microwave dryer, and baking temperature is 60～80 ℃, and be 8～15min drying time.
9.
According to the processing method of the described kudzu root rice of claim 5, it is characterized in that described cooling procedure is the cooling of at room temperature ventilating.
10.
According to the processing method of the described kudzu root rice of claim 5, it is characterized in that described classification process carries out initial kudzu root rice the classification of different stage for adopting classifying screen.
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| CN106923152A (en) * | 2015-12-30 | 2017-07-07 | 王洪海 | A kind of rice restructuring rice and its production method containing panaxoside |
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