CN103392978A - Nutritive and instant breakfast composite rice and processing method thereof - Google Patents
Nutritive and instant breakfast composite rice and processing method thereof Download PDFInfo
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Abstract
The invention relates to nutritive and instant breakfast composite rice and a processing method thereof, wherein the nutritive and instant breakfast composite rice contains the following raw materials: 20-30% of polished rice powder, 5-10% of soybean powder, 10-20% of degreased soybean powder, 5-10% of wheat flour, 5-10% of sweet rice flour, 5-20% of corn flour, 6-12% of potato starch, 5-14% of maltodextrin, 2-5% of acetate starch, 0.2-0.4 of amino acid chelating calcium, 0.12-0.36% of xanthan gum, and 0.07-0.29% of konjak gum. The nutritive and instant breakfast composite rice provided by the invention can be rapidly processed to be rice, is suitable for cooking breakfast congee, wherein starch and protein are modified after high temperature and high pressure processes, beneficial to digestion, protein content is high, and each nutritive element match is reasonable. The congee has advantages of short cooking time in a congee cooking process, easy digestion, high biological validity, good reconstitution property, and good finished product in color, flavor and taste. The quality of congee is just like that of nature rice.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of nutritious instant breakfast composite rice and processing method thereof.
Background technology
Rice congee is the pot luck, particularly breakfast that China often eats.Rice has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, benefit essence strong will and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, only is tired of, quenches the thirst, the effect of antidiarrheal; Congee has tonifying spleen and stomach, clearing lung-heat effect.But it is longer that rice congee family boils the time, and 80% above working clan is difficult to that congee is arranged " entrance ".
Existing instant gruel is formulated take natural rice or glutinous rice etc. as primary raw material.Mouthfeel and texture not as good as natural edible congee, lack cohesive far away, easily suspend, and generally all add the raw materials such as chemical adhesive, thickener and make it bonding, and these adhesives are unfavorable for health; Its equipment and complex manufacturing technology, energy resource consumption is large, and production cost is high.
According to the retrieval, find the following patent documentation relevant to the application, concrete disclosure is as follows:
1, a kind of rice for preparing nutrient breakfast (CN102058050A) forms (weight ratio) by following proportioning: the seed of Job's tears 10～15%, millet 10～20%, force is educated round-grained rice 20～35%, Huaihe River round-grained rice No. seven 15～20%, fragrant round-grained rice glutinous 5～10%, military fortune round-grained rice 10～15%, long-grained nonglutinous rice 15～25%.
2, can make staple food, can make again the dual-purpose white sugar glutinous rice rice rice tofu (CN102986904A) of dessert, both can make breakfast edible, can make again cake edible.Fill a prescription as follows: white sugar 10%, glutinous rice 30%, rice 60%, make rice tofu by traditional method.
There are larger difference in above-mentioned patent documentation and the application on raw material and method.
Summary of the invention
The object of the present invention is to provide a kind of nutritious instant breakfast composite rice and processing method thereof, but composite rice rapid processing provided by the invention is rice, congee, being particularly suited for breakfast congee manufactures, its starch, albumen sex change after high temperature, high pressure processing, be beneficial to digestion, protein content is high, and each nutrient collocation rationally.
The present invention realizes that the technical scheme of purpose is as follows:
A kind of nutritious instant breakfast composite rice, it is comprised of the raw material of following weight portion:
Polished rice powder: 20～40, defatted soy flour: 5～20, wheat flour: 5～10, glutinous rice flour: 5～10, corn flour: 5～20, farina: 6～12; Amino acid chelated calcium: 0.2～0.4; Maltodextrin: 5～15, acetate starch: 2～5, xanthans: 0.12～0.36, konjac glucomannan: 0.07～0.29.
And it is composed as follows by the raw material of following weight portion:
Polished rice powder 35, defatted soy flour 14, wheat flour 10, glutinous rice flour 10, corn flour 8.5, farina 9.4, amino acid chelated calcium 0.2, maltodextrin 8, acetate starch 4.5, xanthans 0.28, konjac glucomannan 0.12.
And, described polished rice powder: protein content 7%, amylose content 18～25%, fineness is at 80～120 orders.
And, described glutinous rice flour amylopectin content >=98.24%.
A kind of processing method of nutritious instant breakfast composite rice, step is as follows
⑴ all raw material magnetic separation impurity eliminations, abrasive dust sieves, is mixed in proportion evenly, material fineness 80～120 orders, moisture content 13～17%;
⑵ add in mass ratio 23～32% drinkable waters fully to be mixed and to stir, and drinkable water is airtight to add while stirring;
⑶ mixed material is conveyed into composite rice squeezing, maturing machine;
⑷ material is sheared and is made grain of rice shape composite rice by moulding through five sections temperature control squeezing, maturings of composite rice squeezing, maturing machine, five sections temperature control squeezing, maturings of composite rice squeezing, maturing machine, the 1st 35～55 ℃ of district's temperature, the 2nd 55～85 ℃ of district's temperature, the 3rd 125～140 ℃ of district's temperature, the 4th 85～115 ℃ of district's temperature, the 5th 65～75 ℃ of district's temperature, feeding rotating speed 19～25r/s, engine speed 16～23r/s, cutting knife rotating speed 35～19r/s;
⑸ granulator connects blower, and the moulding composite rice is sent into to immersion and boiling pond in short-term, and the removal composite rice is sticky to be joined and makes the abundant gelatinization of starch, and 95～100 ℃ of immersion and boiling temperatures, soak and digestion time 1～2min;
⑹ the composite rice of moulding immersion and boiling is crossed vibratory sieve, through vibratory sieve, sends into the multi-deck reciprocating baking oven, 45～60 ℃ of bake out temperatures, and after oven dry, composite rice is moisture is divided into 15%;
⑺ dried after composite rice is cooled to 15～25 ℃ naturally and send into polishing machine to carry out grain of rice surface finish dry again, is dried to water content 12%～15%;
⑻ finished product magnetic separation, minute grade packaged.
Advantage of the present invention and beneficial effect are:
1, but the nutrition convenient rice rapid processing of the present invention's production is rice, congee, is particularly suited for breakfast congee and manufactures, and its starch, albumen sex change after high temperature, high pressure processing, be beneficial to digestion.
2, the present invention has certain curing degree, and protein content is high, and the collocation of each nutrient rationally, can reduce the time of boiling, easy to digest, biological effectiveness is high, rehydration is good in processing congee process.
3, after composite rice provided by the invention was made congee or rice, finished product color tool was complete, and the congee quality is as the high-quality natural rice.
4, in the composition of composite rice of the present invention, contain amino acid chelated calcium, enriched the calcium content of composite rice, can effectively supplement the calcareous of health.
The specific embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of nutritious instant breakfast composite rice, it is comprised of the raw material of following weight portion:
Polished rice powder: 20～40, defatted soy flour: 5～20, wheat flour: 5～10, glutinous rice flour: 5～10, corn flour: 5～20, farina: 6～12; Amino acid chelated calcium: 0.2～0.4; Maltodextrin: 5～15, acetate starch: 2～5, xanthans: 0.12～0.36, konjac glucomannan: 0.07～0.29.
Nutritious instant breakfast composite rice to add technique as follows:
⑴ raw material magnetic separation impurity elimination, abrasive dust sieves, is mixed in proportion evenly, material fineness 80～120 orders, moisture content 13～17%;
⑵ add in mass ratio 23～32% drinkable waters fully to be mixed and to stir, and drinkable water is airtight to add while stirring;
⑶ mixed material is conveyed into composite rice squeezing, maturing machine;
⑷ material is sheared and is made grain of rice shape composite rice by moulding through five sections temperature control squeezing, maturings of composite rice squeezing, maturing machine, five sections temperature control squeezing, maturings of composite rice squeezing, maturing machine, the 1st 35～55 ℃ of district's temperature, the 2nd 55～85 ℃ of district's temperature, the 3rd 125～140 ℃ of district's temperature, the 4th 85～115 ℃ of district's temperature, the 5th 65～75 ℃ of district's temperature, feeding rotating speed 19～25r/s, engine speed 16～23r/s, cutting knife rotating speed 35～19r/s;
⑸ granulator connects blower, and the moulding composite rice is sent into to immersion and boiling pond in short-term, and the removal composite rice is sticky to be joined and makes the abundant gelatinization of starch, and 95～100 ℃ of immersion and boiling temperatures, soak and digestion time 1～2min;
⑹ the composite rice of moulding immersion and boiling is crossed vibratory sieve, through vibratory sieve, sends into the multi-deck reciprocating baking oven, 45～60 ℃ of bake out temperatures, and after oven dry, composite rice is moisture is divided into 15%;
⑺ dried after composite rice is cooled to 15～25 ℃ naturally and send into polishing machine to carry out grain of rice surface finish dry again, is dried to water content 12%～15%;
⑻ finished product magnetic separation, minute grade packaged.
It is edible that rice prepared by the present invention boils 3-5 minute.
Embodiment 2
A kind of nutritious instant breakfast composite rice, it is comprised of the raw material of following weight portion:
Polished rice powder: 20, defatted soy flour: 5, wheat flour: 5, glutinous rice flour: 5, corn flour: 5, farina: 6, maltodextrin: 5, acetate starch: 2, amino acid chelated calcium: 0.2, xanthans: 0.12, konjac glucomannan: 0.07.
Embodiment 3
A kind of nutritious instant breakfast composite rice, it is comprised of the raw material of following weight portion:
Polished rice powder: 40, defatted soy flour: 20, wheat flour: 10, glutinous rice flour: 10, corn flour: 20, farina: 12, maltodextrin: 15, acetate starch: 5, amino acid chelated calcium: 0.4, xanthans: 0.36, konjac glucomannan: 0.29.
Being described as follows of the composition that the present invention uses, all raw materials are commercially available.
The polished rice powder, protein content 7%, amylose content 18～25%, fineness is at 80～120 orders.
Defatted soy flour (degreasing analysis for soybean powder), it contains the higher protein of 50% above nutritive value, and this protein contains the several amino acids that needed by human body is wanted.
Corn flour: protein content 8%, carbohydrate 73.1%, fat 4.5%, dietary fiber 6.2%, fineness is 80～120 orders.
Wheat flour: special one-level wheat flour, protein content approximately 10%.
Glutinous rice flour amylopectin content >=98.24%.
Farina: food stage, active principle content: 99(%), moisture 18.00-20.00%, purity (fiber content)≤2.0%, pH value PH6.0-8.0, electrical conductivity (us/cm)≤100, whiteness >=92.0(457nm blue emission rate) fineness >=99.90%(100 mesh sieve percent of pass), peak viscosity >=1300(BU), content in protein≤0.10%(dry), ash content≤0.30%, plumbous≤0.50 is in Pb, coliform≤30MPN/100g.
Maltodextrin: food stage, active principle content: 15-20(%), the amorphous powder of the yellow shade of white or micro-band, moisture≤6%, ash≤0.6%, pH value 4.5-6.5, lead content (mg.kg-1)≤1.0, DE value (%)≤15
Acetate starch: food stage, active principle (acetate starch): 99%, moisture<14%, PH4-7, viscosity is greater than 700BU, and ash content is less than 0.3, and whiteness is greater than 93MIN, heavy metal<10PPM.
Amino acid chelated calcium: the white particle of ecru or class, powder, good fluidity, evenly without caking, amino acid is greater than 28%, and calcium is greater than 10%.Its various amino acid contents are: asparatate 2.21%, threonine 2.06%, serine 2.73%, glutamic acid 5.33%, glycine 1.40%, alanine 1.38%, cystine 1.07%, valine 1.88%, methionine 0.27%, isoleucine 1.10%, leucine 1.43%, tyrosine 0.42%, phenylalanine 0.97%, lysine 1.16%, histidine 0.30%, arginase 12 .98%, proline 2.28%.
Xanthans: food stage, active principle content: 99.9(%).Light brown powder, slightly be with smellyly, is dissolved in the hot water or cold water.Solution neutral.Chance aqueous dispersion, emulsification become stable hydrophily thickness colloid, and the ground solution viscosity is also very high.Be insoluble to ethanol.
Konjac glucomannan: active principle content:>=90%, Shui Fen>=12%, Nian Du>=22000(mPa.s), the sweet Ju Tang of Pu>=75%, sulfur dioxide≤4.0g/kg.
Claims (5)
1. nutritious instant breakfast composite rice, it is characterized in that: it is comprised of the raw material of following weight portion:
Polished rice powder: 20～40, defatted soy flour: 5～20, wheat flour: 5～10, glutinous rice flour: 5～10, corn flour: 5～20, farina: 6～12; Amino acid chelated calcium: 0.2～0.4; Maltodextrin: 5～15, acetate starch: 2～5, xanthans: 0.12～0.36, konjac glucomannan: 0.07～0.29.
2. nutritious instant breakfast composite rice according to claim 1, it is characterized in that: it is composed as follows by the raw material of following weight portion:
Polished rice powder 35, defatted soy flour 14, wheat flour 10, glutinous rice flour 10, corn flour 8.5, farina 9.4, amino acid chelated calcium 0.2, maltodextrin 8, acetate starch 4.5, xanthans 0.28, konjac glucomannan 0.12.
3. nutritious instant breakfast composite rice according to claim 1 is characterized in that: described polished rice powder: protein content 7%, and amylose content 18～25%, fineness is at 80～120 orders.
4. nutritious instant breakfast composite rice according to claim 1, is characterized in that: described glutinous rice flour amylopectin content >=98.24%.
5. the processing method of nutritious instant breakfast composite rice as claimed in claim 1, it is characterized in that: step is as follows
⑴ all raw material magnetic separation impurity eliminations, abrasive dust sieves, is mixed in proportion evenly, material fineness 80～120 orders, moisture content 13～17%;
⑵ add in mass ratio 23～32% drinkable waters fully to be mixed and to stir, and drinkable water is airtight to add while stirring;
⑶ mixed material is conveyed into composite rice squeezing, maturing machine;
⑷ material is sheared and is made grain of rice shape composite rice by moulding through five sections temperature control squeezing, maturings of composite rice squeezing, maturing machine, five sections temperature control squeezing, maturings of composite rice squeezing, maturing machine, the 1st 35～55 ℃ of district's temperature, the 2nd 55～85 ℃ of district's temperature, the 3rd 125～140 ℃ of district's temperature, the 4th 85～115 ℃ of district's temperature, the 5th 65～75 ℃ of district's temperature, feeding rotating speed 19～25r/s, engine speed 16～23r/s, cutting knife rotating speed 35～19r/s;
⑸ granulator connects blower, and the moulding composite rice is sent into to immersion and boiling pond in short-term, and the removal composite rice is sticky to be joined and makes the abundant gelatinization of starch, and 95～100 ℃ of immersion and boiling temperatures, soak and digestion time 1～2min;
⑹ the composite rice of moulding immersion and boiling is crossed vibratory sieve, through vibratory sieve, sends into the multi-deck reciprocating baking oven, 45～60 ℃ of bake out temperatures, and after oven dry, composite rice is moisture is divided into 15%;
⑺ dried after composite rice is cooled to 15～25 ℃ naturally and send into polishing machine to carry out grain of rice surface finish dry again, is dried to water content 12%～15%;
⑻ finished product magnetic separation, minute grade packaged.
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| CN104366213A (en) * | 2014-11-13 | 2015-02-25 | 宁夏万齐农业发展集团有限公司 | Wheat germ and celery compound rice and production method thereof |
| CN104366214A (en) * | 2014-11-13 | 2015-02-25 | 宁夏万齐农业发展集团有限公司 | Walnut and seaweed compound rice and production method thereof |
| CN104366215A (en) * | 2014-11-13 | 2015-02-25 | 宁夏万齐农业发展集团有限公司 | Garlic and rape compound rice and production method thereof |
| CN104381821A (en) * | 2014-11-13 | 2015-03-04 | 宁夏万齐农业发展集团有限公司 | Cashew nut and cabbage composite rice and preparation method of composite rice |
| CN104381822A (en) * | 2014-11-13 | 2015-03-04 | 宁夏万齐农业发展集团有限公司 | Composite rice containing chili and Chinese cabbage, and preparation method of composite rice |
| CN104397552A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Apple and hawthorn composite rice and production method thereof |
| CN104397554A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with maize germs and leeks and making method thereof |
| CN104397555A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Red date and tomato composite rice and production method thereof |
| CN104397553A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Peanut and sesame complex rice and manufacturing method thereof |
| CN104397560A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with buckwheat and vegetables and making method thereof |
| CN104397556A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Haozi powder alfalfa composite rice and manufacture method thereof |
| CN104397558A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Carrot complex rice and manufacturing method thereof |
| CN104397557A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with black bean and making method thereof |
| CN105029221A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Crispy breakfast nutritional rice flakes and preparation method thereof |
| CN105076960A (en) * | 2015-07-17 | 2015-11-25 | 浏阳河农业产业集团股份有限公司 | Nutrient coarse cereal porridge and preparation method thereof |
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| CN104397553A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Peanut and sesame complex rice and manufacturing method thereof |
| CN104366215A (en) * | 2014-11-13 | 2015-02-25 | 宁夏万齐农业发展集团有限公司 | Garlic and rape compound rice and production method thereof |
| CN104381821A (en) * | 2014-11-13 | 2015-03-04 | 宁夏万齐农业发展集团有限公司 | Cashew nut and cabbage composite rice and preparation method of composite rice |
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| CN104397552A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Apple and hawthorn composite rice and production method thereof |
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| CN104366213A (en) * | 2014-11-13 | 2015-02-25 | 宁夏万齐农业发展集团有限公司 | Wheat germ and celery compound rice and production method thereof |
| CN104397560A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with buckwheat and vegetables and making method thereof |
| CN104397556A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Haozi powder alfalfa composite rice and manufacture method thereof |
| CN104397558A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Carrot complex rice and manufacturing method thereof |
| CN104397557A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with black bean and making method thereof |
| CN105076960A (en) * | 2015-07-17 | 2015-11-25 | 浏阳河农业产业集团股份有限公司 | Nutrient coarse cereal porridge and preparation method thereof |
| CN105029221A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Crispy breakfast nutritional rice flakes and preparation method thereof |
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Inventor after: Liu Xia Inventor after: Li Xihong Inventor after: Li Zhiliang Inventor after: Jia Xiaoyu Inventor after: Ma Wen Inventor before: Liu Xia Inventor before: Li Xihong Inventor before: Li Zhiliang Inventor before: Jia Xiaoyu Inventor before: Ma Wen |
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