CN103960589A - Instant porridge and preparation method thereof - Google Patents
Instant porridge and preparation method thereof Download PDFInfo
- Publication number
- CN103960589A CN103960589A CN201310076209.1A CN201310076209A CN103960589A CN 103960589 A CN103960589 A CN 103960589A CN 201310076209 A CN201310076209 A CN 201310076209A CN 103960589 A CN103960589 A CN 103960589A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- temperature
- instant porridge
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021395 porridge Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 78
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 59
- 235000009566 rice Nutrition 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 39
- 230000001788 irregular Effects 0.000 claims abstract description 39
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 24
- 235000019713 millet Nutrition 0.000 claims abstract description 24
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 240000008042 Zea mays Species 0.000 claims abstract description 22
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 22
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 22
- 235000005822 corn Nutrition 0.000 claims abstract description 22
- 244000075850 Avena orientalis Species 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000004615 ingredient Substances 0.000 claims description 48
- 238000001035 drying Methods 0.000 claims description 44
- 239000002245 particle Substances 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 238000005265 energy consumption Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 19
- 235000016709 nutrition Nutrition 0.000 abstract description 15
- 230000035764 nutrition Effects 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 8
- 230000001603 reducing effect Effects 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 55
- 239000000463 material Substances 0.000 description 27
- 235000007558 Avena sp Nutrition 0.000 description 17
- 235000013339 cereals Nutrition 0.000 description 15
- 235000015097 nutrients Nutrition 0.000 description 14
- 241000282414 Homo sapiens Species 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000000126 substance Substances 0.000 description 10
- 230000009471 action Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000037208 balanced nutrition Effects 0.000 description 4
- 235000019046 balanced nutrition Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000011295 pitch Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000005498 polishing Methods 0.000 description 3
- 239000004472 Lysine Substances 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000004280 healthy diet Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000209761 Avena Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- GDTBXPJZTBHREO-UHFFFAOYSA-N bromine Chemical compound BrBr GDTBXPJZTBHREO-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A disclosed instant porridge comprises, in parts by weight, 25-35 parts of rice flour, 15-25 parts of oatmeal powder, 15-25 parts of avena sativa powder, 5-15 parts of millet powder, 5-15 parts of soybean powder and 5-15 parts of corn flour. The invention also discloses a preparation method of the instant porridge. The preparation method comprises steps: S1100, mixing compositions, specifically adding water into the compositions and stirring uniformly; S1200, performing pro-cooking processing, specifically heating uniformly-mixed compositions in steam with temperature less than 110 DEG C, keeping the compositions for 3-4 min when the compositions are at a temperature of 85-95 DEG C and have the water content of 30-35%, so as to enabling the compositions to reach a preset cooked degree; S1300, performing texturization processing, specifically performing extruding and cutting on the pre-cooked compositions to form a paste with the water content of 33-40% and the temperature of 95-98 DEG C; and S1400, performing template-forming processing, specifically putting the paste into a template to form an irregular object, and discharging the irregular object from the template at a temperature more than 100 DEG C and less than 110 DEG C. Additionally, the instant porridge is edible after being immersed in water with the temperature of 94-97 DEG C for 4-8 min. The instant porridge prepared according to the preparation method is balance in nutrition and convenient and easy to eat, and has the function of reducing fat and reducing weight.
Description
Technical Field
The invention relates to the field of food processing, in particular to instant porridge and a preparation and eating method thereof.
Background
With the development of society and the faster and faster pace of life of people, in order to save time, the demand on fast food is more and more, especially for breakfast food (such as instant porridge), the morning work time can be saved, but in the current instant porridge, the defects that the nutrient content is rich but unbalanced, the digestion is not easy, the obesity is easy to cause and the like exist, so that the instant porridge not only has no benefit on the health of a human body, but also affects the beauty of the human body. Therefore, it is desirable to provide an instant porridge which is healthy, weight-losing, balanced in nutrition and easy to digest, and meets the needs of people.
Rice is one of the staple foods of human beings, and according to modern nutritional analysis, the rice contains protein, fat, vitamin B1, A, E and a plurality of minerals. Edible rice has high nutritional value, but the content of lysine and threonine in rice protein is low, so the edible rice is not complete protein, the content of fat in the rice is low, and the fat in the rice is mainly concentrated in rice bran, so the edible rice cannot absorb excessive fat and protein to cause body fatness, but other substances are needed to supplement certain amount of nutrient substances which are low in the rice and are needed by a human body.
The oatmeal is a food processed by taking wheat as a raw material, and is rich in fiber, vitamins and mineral substances, but the fat content is low, and the intake of the mineral substances is also helpful for controlling fat, so that the oatmeal helps a human body to intake nutrient substances and has the effects of slimming and losing weight.
Oats, also known as brome, are generally classified into two major types, namely a hull type and a bare grain type. The oat has extremely high nutritional value, has the health-care effects of reducing blood sugar, blood fat and blood pressure, improving constipation, losing weight and the like, and is a health food which gives attention to nutrition and does not cause obesity especially for office workers who are often in a nervous state.
Millet contains rich iron, protein, vitamin B complex, calcium, potassium, fiber and the like, particularly the content of the protein in the millet is very high, generally between 5 and 20 percent, and the average content is 10 to 12 percent, and the quality of the protein in the millet is usually better than that of wheat, rice and corn, so if the millet is added into the instant porridge, the shortage of the content of the protein in other components (such as corn, wheat and rice) can be made up.
The soybeans are rich in protein, generally reach about 40 percent, and the best quality can reach about 50 percent, which is equivalent to more than 2 times of lean pork and 3 times of eggs, wherein the content of lysine is high, and each 100 g of soybeans contain about 35.8 mg of iron, 418 mg of phosphorus, and vitamins A, B1, B2 and D, E.
Therefore, the instant porridge which takes rice flour, oatmeal, oat, millet, soybean and corn as raw materials and has balanced nutrition and weight reducing effect is hopeful to be provided.
In addition, at present, the preparation of instant porridge is generally to directly cure raw material particles and pack the raw material particles to obtain instant porridge, but various ingredients are not mixed together to prepare instant porridge particles with uniform nutrition, and certain defects exist in the production process, so that the preparation method of instant porridge is expected to meet the market demand.
Disclosure of Invention
Therefore, the invention provides instant porridge and a preparation and eating method thereof, which can solve at least part of the problems.
According to one aspect of the present invention, there is provided a method for preparing instant porridge, the preparation method requiring raw materials comprising by weight: 25-35 parts of rice flour, 15-25 parts of oatmeal powder, 15-25 parts of oat powder, 5-15 parts of millet powder, 5-15 parts of soybean powder and 5-15 parts of corn flour.
According to the preparation method of the instant porridge, the instant porridge is prepared by taking the rice flour, the corn flour, the soybean flour, the oatmeal powder, the oat powder and the millet powder as raw materials, wherein various nutrient elements in the rice flour, the corn flour, the millet powder and the soybean flour are mutually supplemented, matched and supplemented, in addition, the most scientific and effective proportioning range is obtained through a large number of experiments, protein, fat, vitamin and the like required by a human body are provided, and the oatmeal powder and the oat powder are added to provide fiber, vitamin and mineral substances to help to control the fat, so that the instant porridge according to the invention can meet the requirements of the human body on various nutrient components, can not cause the human body to be fat due to the intake of nutrient substances, and achieves the purpose of healthy diet.
Alternatively, according to the preparation method of the present invention, 100% of the fine powder particles of the rice flour, the oatmeal flour, the oat flour, the millet flour, the soybean flour and the corn flour can pass through a 60-mesh sieve, and more than 92% can pass through a 100-mesh sieve.
According to the preparation method of the invention, 100% of various fine powder particles can pass through a 60-mesh sieve, and more than 92% of the fine powder particles can pass through the 100-mesh sieve, so that the prepared instant porridge has fine and smooth mouthfeel and good appearance, and the human body can better and faster absorb various nutritional ingredients.
Alternatively, the preparation method according to the present invention comprises the steps of:
s1100, mixing and burdening: adding water into the ingredients, stirring, and uniformly mixing;
s1200, a pre-curing treatment step: heating the uniformly mixed ingredients in steam at a temperature of less than 110 ℃ for 3-4 minutes to ensure that the temperature of the ingredients is 85-95 ℃, the water content is 30-35 percent and the predetermined curing degree is reached;
s1300, texturizing step: extruding and cutting the pre-cured ingredients to form a paste with the water content of 33-40% and the temperature of 95-98 ℃;
s1400, template forming treatment: placing the paste into a template to form irregularities, wherein the temperature of the irregularities exiting the template is between 100 and 110 degrees.
According to the preparation method of the instant porridge, a stirring device can be adopted for stirring in the step S1100, the ingredients are powdery, 100% of powder can pass through a 60-mesh sieve, and more than 92% of powder can pass through the 100-mesh sieve, so that the prepared instant porridge has fine and smooth mouthfeel and good appearance, and nutrient substances can be completely absorbed by human bodies. In step 1300, the material is extruded and cut to break the original long-chain molecular structure, and is combined to form a new molecular structure under the action of pressure, mechanical energy required in the organization treatment is about 15-20 kilowatt-hours/ton, wherein most of the mechanical energy is used for changing the physical structure of the material, and the energy consumption for converting the mechanical energy into heat energy is not higher than 30%; the time required for the material to be subjected to texturizing is about 15-25 seconds. The template used in step S1400 may be designed into different shapes (such as sheet, sphere, rice shape) according to the requirement, wherein the shapes include various irregular shapes (such as leaf, saw-tooth, etc.), and the temperature during demolding is maintained within a range of more than 100 degrees and less than 110 degrees, so that the instant porridge particles of different shapes can be sufficiently cured, and the nutrition loss due to the over-high temperature is avoided.
Alternatively, the preparation method according to the present invention, wherein in the step of S1300 texturizing, the treatment temperature is less than 100 degrees, the pressure per unit area before the mold is 17-25 kg/cm, the mechanical energy consumption rate is 15-20 kwh/ton, and the treatment time is 15-25 seconds.
According to the preparation method of the invention, the main principle in the texturizing step is: the material breaks the original long-chain molecular structure through extrusion and cutting, and is combined to form a new molecular structure under the action of pressure. When the tissue is treated, the treatment temperature is less than 100 ℃, the unit area pressure bearing capacity before the mold is 17-25 kg/square centimeter, the mechanical energy consumption rate is 15-20 kilowatt-hour/ton, and the treatment time is 15-25 seconds, the tissue treatment effect is better, so that the original long-chain molecular structure is broken more thoroughly, and the new molecular structure formed by combination under the action of pressure is more reasonable. Therefore, the instant porridge formed by the steps has the advantages that the nutrient components contained in the raw materials are mixed more uniformly and reasonably, the various nutrient components supplement each other, the various nutrient components required by a human body are met, and the various nutrient components are absorbed more completely by the human body.
Alternatively, the preparation method according to the present invention further comprises the steps of:
s1500, pre-drying treatment: pre-drying the irregular shaped object at 65-75 ℃ for 1-3 minutes.
In the invention, the pre-drying treatment is to perform surface drying on the high-temperature sticky wet instant porridge particles with various shapes extruded from the die plate, the surface drying is generally completed in a dryer, the surface of the particles is rapidly cooled and dried, and the inner core of the particles subjected to the pre-drying treatment is still in a high-temperature state. Through the predrying processing, can prevent that the particulate matter is cracked, keep more even good outward appearance.
Alternatively, the preparation method according to the present invention further comprises the steps of:
s1600, drying treatment: drying the irregular object subjected to the pre-drying treatment in an environment with the temperature of 70-75 ℃ and the humidity of 35-45% to reduce the water content of the irregular object to 12-13%.
Generally, the drying time is 30-50 minutes, the drying time is mainly based on the water content, and the drying treatment can be carried out in a dryer.
Alternatively, the preparation method according to the present invention further comprises the steps of:
s1700, a homogenizing treatment step: and sealing and homogenizing the dried irregular object at 45-55 ℃ for 20-30 minutes.
Alternatively, the preparation method according to the present invention further comprises the steps of:
s1800 cooling treatment step: cooling the homogenized irregularities in an environment of greater than 25 degrees and less than 30 degrees for 10-15 minutes.
According to the preparation method of the instant porridge, after the steps of pre-drying, homogenizing and cooling, the rice grains can be packaged and stored, and in addition, for the convenience of sale, the preparation method of the instant porridge can also comprise polishing instant porridge grains and screening the instant porridge grains through a vibrating screen to remove grains with poor quality, and packaging the instant porridge grains after grading.
According to another aspect of the present invention, there is provided an instant porridge comprising by weight: 25-35 parts of rice flour, 15-25 parts of oatmeal powder, 15-25 parts of oat powder, 5-15 parts of millet powder, 5-15 parts of soybean powder and 5-15 parts of corn flour.
According to the instant porridge, various nutrient elements in the rice flour, the corn flour, the millet flour and the soybean flour in the raw materials are mutually supplemented, matched and supplemented, and in addition, the most scientific and effective proportioning range is obtained through a large number of experiments, and protein, fat, vitamins and the like required by a human body are provided; the addition of the oatmeal powder and the oat powder provides fiber, vitamins and minerals to help control fat, so that the instant porridge can meet the requirements of a body on various nutrient components, does not cause the body to be fat due to the intake of nutrient substances, and achieves the aim of healthy diet.
According to another aspect of the invention, an eating method of instant porridge is provided, and the instant porridge can be eaten after being soaked in water with the temperature of 94-97 ℃ for 4-8 minutes.
According to the eating method of the instant porridge, the cooked instant porridge can be heated and cooked for being suitable for eating without damaging the nutrient substances in the cooked instant porridge by soaking for 4-8 minutes at 94-97 ℃.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Wherein,
fig. 1 shows a flow diagram of a method for preparing instant congee according to one embodiment of the present invention;
fig. 2 shows a schematic view of an instant congee production apparatus according to one embodiment of the present invention.
Shown in the drawings
A silo 201, a feeder 202, a pre-conditioner 203, a main machine cylinder 204 and a main driving structure 205.
Detailed Description
The invention is further described with reference to the following figures and detailed description.
Fig. 1 shows a method for preparing instant porridge according to one embodiment of the present invention. According to the method, firstly, the ingredients are added with water and stirred in the step S1100, and the ingredients are uniformly mixed; the uniformly mixed ingredients enter the step S1200 for pre-curing treatment; the pre-cured ingredients enter the step S1300 for organization; the organized ingredients enter the step S1400 to be subjected to template forming treatment to form irregular objects; the irregular object formed after the template forming treatment enters the step S1500 to be pre-dried; the irregular object after the pre-drying treatment enters step S1600 to be dried; the dried irregular object enters step S1700 for homogenization treatment; the homogenized irregular object enters step S1800 to be cooled; and finishing the step S1800 to finish the preparation of the instant porridge. After cooling, the irregular objects can be polished and sieved by a vibrating screen according to requirements, so that the rice grains with poor quality are removed, and then the packaging treatment is carried out after sieving.
According to the preparation method of the instant porridge provided by the invention, the healthy slimming instant porridge which has good appearance, balanced nutrition, healthy eating and complete nutrition absorption and is not fat can be produced. The process is also suitable for preparing other instant porridge, and meanwhile, different preparation methods are designed to produce different instant porridge by certain improvement on the basis of the invention. The preparation method of the instant porridge of the invention involves more parameters and more complex process steps, so that the specific examples are only used as an illustrative illustration of the specific implementation mode of the invention and do not limit the protection scope of the invention. The preparation process of the instant porridge provided by the present invention will be further described as an example.
In addition, in the present invention, step S1100, step S1200, step S1300 and step S1400 are essential steps for preparing instant porridge, and step S1500, step S1600, step S1700 and step S1800 are added to the present preparation method, and steps of polishing, sieving and packaging are added to the present method, so that the prepared instant porridge can be improved to a greater extent in terms of food appearance, taste, quality, nutrition, etc. Therefore, the example designed in this embodiment is designed based on steps including S1100, S1200, S1300, S1400, S1500, S1600, S1700, and S1800, and polishing, screening, and packaging.
One of the key factors of the invention is the batching step, and the raw material proportion in the batching step is a very key factor, so that the applicant can obtain the following formula on the basis of a large amount of experiments: 25-35 parts of rice flour, 15-25 parts of oatmeal powder, 15-25 parts of oat powder, 5-15 parts of millet powder, 5-15 parts of soybean powder and 5-15 parts of corn flour. The instant porridge provided by the invention is rich in nutrition, is healthy and slim, can be quickly and conveniently eaten, meets the requirements of modern people on nutritional and healthy food, and is free of any additive, so that the nutritional and healthy of the instant porridge are better guaranteed.
In addition, in the preparation method of instant porridge of the present invention, a production apparatus 200 is used, which includes: a bin 201 for loading the material, the bin allowing the material to uniformly enter the feeder with equal specific gravity; a feeding end of the feeder 202 is connected with a discharge port of the storage bin, and a discharge end of the feeder is connected with a feed port of the preconditioner 203; the preconditioner 203 comprises a cylinder, and two stirring shafts with blades are arranged in the preconditioner; the main machine cylinder 204 comprises a sleeve with a lining, the sleeve is provided with a jacket and can be cooled by water or insulated by steam, two main shafts are arranged in the main machine cylinder, the length-diameter ratio of the main shafts can be adjusted from 10:1 to 15:1, and the preferred length-diameter ratio is 13.5: 1; a main drive structure 205 comprising an input shaft and two output shafts, which proportionally reduces the rotational speed of the input shaft to the rotational speed of the output shafts, while rotating the two output shafts in the same direction; and the forming template is used for forming the processed material into various required shapes.
The following examples are designed to illustrate the present invention according to the different process parameters of the above formulation and preparation method.
Example 1
Fig. 1 shows a method for preparing instant porridge according to one embodiment of the present invention. According to the method and the production equipment of rice according to one embodiment of the invention shown in fig. 2, firstly, in step S1100, rice, oatmeal, oat, millet, soybean and corn are selected as raw materials, incomplete raw materials can be selected to be respectively ground into fine powder, 100% of the fine powder can pass through a 60-mesh sieve, more than 92% of the fine powder can pass through a 100-mesh sieve, 25 parts of rice flour, 25 parts of oatmeal powder, 15 parts of oat powder, 5 parts of millet powder, 5 parts of soybean powder and 5 parts of corn powder are selected, the fine powder passes through a bin 201 and a feeder 202 and is added into a preconditioner 203, water is added through a water injection hole (the water addition amount can be adjusted according to the material amount), and the fine powder is uniformly stirred through a plurality of fan blades; the uniformly mixed ingredients enter the step S1200 to be subjected to pre-curing treatment, the pre-curing treatment is also performed in a pre-conditioner 202, the ingredients are heated by steam with the temperature of less than 110 ℃, so that the ingredients are at 85 ℃, the moisture content is kept for 3 minutes when being at 30%, and the curing degree of the materials is about 10%; the precured ingredients enter the step S1300 to be organized, the precured ingredients enter the main machine cylinder 204, the precured ingredients are extruded and cut by two main shafts in the same direction in the main machine cylinder to break the original long-chain molecular structure, the precured ingredients are combined to form a new molecular structure under the action of pressure, circular spirals, square spirals and triangular spirals with different screw pitches or shear rings with different lengths are arranged on the main shafts in the main machine cylinder, the input of mechanical energy is changed by adjusting the spiral appearance and the spiral configuration, the longitudinal pressure is distributed in a gradient manner in the main machine cylinder, the unit area pressure-bearing value in front of a template is 17-25 kg/square centimeter, the mechanical energy required in the organizing process is about 15-20 kWh/ton, most of the mechanical energy is used for changing the physical structure of materials, the energy consumption for converting the materials into the thermal energy is not higher than 30 percent, and under the condition, processing at 95 ℃ for 15 seconds to obtain a paste with water content of 33% from the textured material; and (3) the organized ingredients enter the step S1400 to be subjected to template molding treatment, wherein the molded template conforms to the formula: A/F =750 square millimeters per ton per hour, wherein A is the total open area of the forming template, F is the total output in unit time, the effective open area is less than 45% of the total area, various required irregular shapes (such as sheets, saw-teeth, leaves, pentagons and the like) can be produced by designing the template, the temperature of the instant porridge after being discharged from the mold is 100 ℃, and the water content is 33%; the irregular object formed after the template forming treatment enters the step S1500 to be pre-dried, the pre-drying treatment is completed in a dryer or a dryer with a drying function and the like, the dryer and the production equipment are independent, the surface drying is carried out in the air of 65 ℃ for 1 minute, the surface temperature of the rice grains is reduced to 65 ℃, but the inner core of the rice grains is still in a high-temperature state; the irregular object after the pre-drying treatment enters step S1600 to be dried, the drying treatment is also carried out in a dryer and equipment with similar functions, and the drying is carried out for 40 minutes in air with 70 ℃ and 35% of humidity, so that the integral water content of the instant porridge particles is controlled at 12%; the dried irregular object enters step S1700 to be homogenized, and is homogenized in a dryer and is sealed and placed at 45 ℃ for 20 minutes; after homogenizing, the irregular object enters step S1800 for cooling treatment, rice particles are placed in an environment of 25 ℃ in a cooler, kept for 10 minutes and cooled to room temperature; and finishing the step S1800 to finish the preparation of the instant porridge. After cooling, the irregular objects can be polished and sieved by a vibrating screen according to requirements, so that the rice particles with poor quality are removed, and the rice particles are packaged after sieving. The prepared instant porridge can be eaten after being added with hot water with the temperature of 94 ℃ and soaked for 4 minutes.
Example 2
Fig. 1 shows a method for preparing instant porridge according to one embodiment of the present invention. According to the method and the production equipment of rice according to one embodiment of the invention shown in fig. 2, firstly, in step S1100, rice, oatmeal, oat, millet, soybean and corn are selected as raw materials, incomplete raw materials can be selected to be respectively ground into fine powder, 100% of the fine powder can pass through a 60-mesh sieve, more than 92% of the fine powder can pass through a 100-mesh sieve, 35 parts of rice flour, 25 parts of oatmeal powder, 25 parts of oat powder, 15 parts of millet powder, 15 parts of soybean powder and 15 parts of corn powder are selected, the fine powder is added into a preconditioner 203 through a bin 201 and a feeder 202, water is added through a water injection hole (the water addition amount can be adjusted according to the material amount), and the fine powder is uniformly stirred through a plurality of fan blades on; the uniformly mixed ingredients enter the step S1200 to be subjected to pre-curing treatment, the pre-curing treatment is also performed in a pre-conditioner, the ingredients are heated by steam with the temperature of less than 110 ℃, so that the ingredients are at 95 ℃, the water content is kept for 4 minutes when being at 35%, and the curing degree of the materials is about 10%; the precured ingredients enter the step S1300 to be organized, the precured ingredients enter the main machine cylinder 204, the precured ingredients are extruded and cut by two main shafts in the same direction in the main machine cylinder to break the original long-chain molecular structure, the precured ingredients are combined to form a new molecular structure under the action of pressure, circular spirals, square spirals and triangular spirals with different screw pitches or shear rings with different lengths are arranged on the main shafts in the main machine cylinder, the input of mechanical energy is changed by adjusting the spiral appearance and the spiral configuration, the longitudinal pressure is distributed in a gradient manner in the main machine cylinder, the unit area pressure-bearing value in front of a template is 17-25 kg/square centimeter, the mechanical energy required in the organizing process is about 15-20 kWh/ton, most of the mechanical energy is used for changing the physical structure of materials, the energy consumption for converting the materials into the thermal energy is not higher than 30 percent, and under the condition, processing at 98 ℃ for 25 seconds to obtain a paste with water content of 40% from the textured material; and (3) the organized ingredients enter the step S1400 to be subjected to template molding treatment, wherein the molded template conforms to the formula: A/F =750 square millimeters per ton per hour, wherein A is the total open area of the forming template, F is the total output in unit time, the effective open area is less than 45% of the total area, instant porridge particles (such as sheets, leaves, circles and the like) in various shapes can be produced by designing the template, the temperature of the instant porridge particles after being discharged from the template is 110 ℃, and the water content is 40%; the irregular object formed after the template forming treatment enters the step S1500 to be pre-dried, the pre-drying treatment is completed in a dryer or a dryer with a drying function and the like, the dryer and the production equipment are independent, the surface drying is carried out in the air of 75 ℃ for 3 minutes, the surface temperature of the rice grains is reduced to 75 ℃, but the inner core of the rice grains is still in a high-temperature state; the irregular object after the pre-drying treatment enters step S1600 to be dried, the drying treatment is also carried out in a dryer and equipment with similar functions, and the drying is carried out for 40 minutes in air with 75 ℃ and 45% of humidity, so that the integral water content of the instant porridge particles is controlled at 13%; the dried irregular object enters step S1700 to be homogenized, and is homogenized in a dryer and is sealed and placed for 30 minutes at 55 ℃; after homogenizing, the irregular object enters step S1800 for cooling treatment, rice particles are placed in an environment with the temperature of 30 ℃ in a cooler, kept for 15 minutes and cooled to the room temperature; and finishing the step S1800 to finish the preparation of the instant porridge. After cooling, the irregular objects can be polished and sieved by a vibrating screen according to requirements, so that the rice particles with poor quality are removed, and the rice particles are packaged after sieving. The prepared instant porridge can be eaten after being added with hot water with the temperature of 97 ℃ and soaked for 8 minutes.
Example 3
Fig. 1 shows a method for preparing instant porridge according to one embodiment of the present invention. According to the method and the production equipment of rice according to one embodiment of the invention shown in fig. 2, firstly, in step S1100, rice, oatmeal, oat, millet, soybean and corn are selected as raw materials, incomplete raw materials can be selected and ground into fine powder respectively, 100% of the fine powder can pass through a 60-mesh sieve, more than 92% of the fine powder can pass through a 100-mesh sieve, 30 parts of rice flour, 20 parts of oatmeal powder, 20 parts of oat powder, 10 parts of millet powder, 10 parts of soybean powder and 10 parts of corn powder are selected, the fine powder is added into a preconditioner 203 through a bin 201 and a feeder 202, water is added through a water injection hole (the water addition amount can be randomly adjusted according to the material amount), and the fine powder is uniformly stirred through a plurality of fan blades on; the uniformly mixed ingredients enter the step S1200 to be subjected to pre-curing treatment, the pre-curing treatment is also performed in a pre-conditioner, the ingredients are heated by steam with the temperature of less than 110 ℃, so that the ingredients are at 90 ℃, the water content is maintained for 3.5 minutes when being at 33%, and the curing degree of the materials is about 10%; the precured ingredients enter the step S1300 to be organized, the precured ingredients enter the main machine cylinder 204, the precured ingredients are extruded and cut by two main shafts in the same direction in the main machine cylinder to break the original long-chain molecular structure, the precured ingredients are combined to form a new molecular structure under the action of pressure, circular spirals, square spirals and triangular spirals with different screw pitches or shear rings with different lengths are arranged on the main shafts in the main machine cylinder, the input of mechanical energy is changed by adjusting the spiral appearance and the spiral configuration, the longitudinal pressure is distributed in a gradient manner in the main machine cylinder, the unit area pressure-bearing value in front of a template is 17-25 kg/square centimeter, the mechanical energy required in the organizing process is about 15-20 kWh/ton, most of the mechanical energy is used for changing the physical structure of materials, the energy consumption for converting the materials into the thermal energy is not higher than 30 percent, and under the condition, processing at 96 ℃ for 20 seconds to obtain a paste with the water content of 35% from the textured material; and (3) the organized ingredients enter the step S1400 to be subjected to template molding treatment, wherein the molded template conforms to the formula: A/F =750 square millimeters per ton per hour, wherein A is the total open area of the forming template, F is the total output in unit time, the effective open area is less than 45% of the total area, instant porridge particles in various shapes can be produced by relating the template, the temperature of the instant porridge after being discharged from the mold is 105 ℃, and the water content is 35%; the irregular object formed after the template forming treatment enters the step S1500 to be pre-dried, the pre-drying treatment is completed in a dryer or a dryer with a drying function and the like, the dryer and the production equipment are independent, the surface drying is carried out in air of 70 ℃ for 2 minutes, the surface temperature of the rice grains is reduced to 70 ℃, but the inner core of the rice grains is still in a high-temperature state; the irregular object after the pre-drying treatment enters a step S1600 for drying treatment, the drying treatment is also carried out in a dryer and equipment with similar functions, and the drying treatment is carried out for 40 minutes in air with 73 ℃ and 40% of humidity, so that the integral water content of the instant porridge particles is controlled at 12.5%; the dried irregular object enters step S1700 to be homogenized, and is homogenized in a dryer and is sealed and placed at 50 ℃ for 25 minutes; after homogenizing, the irregular object enters step S1800 for cooling treatment, rice particles are placed in an environment with 28 ℃ in a cooler, kept for 13 minutes and cooled to room temperature; and finishing the step S1800 to finish the preparation of the instant porridge. After cooling, the irregular objects can be polished and sieved by a vibrating screen according to requirements, so that the rice particles with poor quality are removed, and the rice particles are packaged after sieving. The prepared instant porridge can be eaten after being added with hot water with the temperature of 95 ℃ and soaked for 6 minutes.
Example 4
Fig. 1 shows a method for preparing instant porridge according to one embodiment of the present invention. According to the method and the production equipment of rice according to one embodiment of the invention shown in fig. 2, firstly, in step S1100, rice, oatmeal, oat, millet, soybean and corn are selected as raw materials, incomplete raw materials can be selected to be respectively ground into fine powder, 100% of the fine powder can pass through a 60-mesh sieve, more than 92% of the fine powder can pass through a 100-mesh sieve, 25 parts of rice flour, 25 parts of oatmeal powder, 19 parts of oat powder, 12 parts of millet powder, 15 parts of soybean powder and 5 parts of corn powder are selected, the fine powder is added into a preconditioner 203 through a bin 201 and a feeder 202, water is added through a water injection hole (the water addition amount can be adjusted according to the material amount), and the fine powder is uniformly stirred through a plurality of fan blades on; the uniformly mixed ingredients enter the step S1200 to be subjected to pre-curing treatment, the pre-curing treatment is also performed in a pre-conditioner, the ingredients are heated by steam with the temperature of less than 110 ℃, the ingredients are kept for 4 minutes when the water content is 38%, and the curing degree of the materials is about 10%; the precured ingredients enter the step S1300 to be organized, the precured ingredients enter the main machine cylinder 204, the precured ingredients are extruded and cut by two main shafts in the same direction in the main machine cylinder to break the original long-chain molecular structure, the precured ingredients are combined to form a new molecular structure under the action of pressure, circular spirals, square spirals and triangular spirals with different screw pitches or shear rings with different lengths are arranged on the main shafts in the main machine cylinder, the input of mechanical energy is changed by adjusting the spiral appearance and the spiral configuration, the longitudinal pressure is distributed in a gradient manner in the main machine cylinder, the unit area pressure-bearing value in front of a template is 17-25 kg/square centimeter, the mechanical energy required in the organizing process is about 15-20 kWh/ton, most of the mechanical energy is used for changing the physical structure of materials, the energy consumption for converting the materials into the thermal energy is not higher than 30 percent, and under the condition, processing at 97 ℃ for 19 seconds to obtain a paste with water content of 38% from the textured material; and (3) the organized ingredients enter the step S1400 to be subjected to template molding treatment, wherein the molded template conforms to the formula: A/F =750 square millimeters per ton per hour, wherein A is the total open area of the forming template, F is the total output in unit time, the effective open area is less than 45% of the total area, various shapes of instant porridge particles can be produced by relating the template, the temperature of the instant porridge particles after being discharged from the mold is 105 ℃, and the water content is 38%; the irregular object formed after the template forming treatment enters the step S1500 to be pre-dried, the pre-drying treatment is completed in a dryer or a dryer playing a drying role and the like, the dryer and the production equipment are independent, the surface drying is carried out in 72 ℃ air for 3 minutes, the surface temperature of the rice grains is reduced to 70 ℃, but the inner core of the rice grains is still in a high temperature state; the irregular object after the pre-drying treatment enters step S1600 to be dried, the drying treatment is also carried out in a dryer and equipment with similar functions, and the drying is carried out for 40 minutes in air with 75 ℃ and 42% of humidity, so that the integral water content of the instant porridge particles is controlled at 13%; the dried irregular object enters step S1700 to be homogenized, the homogenized object is placed in a dryer, and the dried irregular object is sealed and placed for 26 minutes at 53 ℃; after homogenizing, the irregular object enters step S1800 for cooling treatment, rice particles are placed in an environment with the temperature of 30 ℃ in a cooler, kept for 15 minutes and cooled to the room temperature; and finishing the step S1800 to finish the preparation of the instant porridge. After cooling, the irregular objects can be polished and sieved by a vibrating screen according to requirements, so that the rice particles with poor quality are removed, and the rice particles are packaged after sieving. The prepared instant porridge is added with hot water with the temperature of 96 ℃, and can be eaten after being soaked for 7 minutes.
Instant porridge with balanced nutrition, health, slimming, complete absorption, convenience and easy eating is produced according to examples 1 to 4. The instant porridge provided by the invention has good appearance, good taste, balanced nutrition, fast eating and no weight increase, and meets the comprehensive requirements of modern people on nutrition, health and time in a fast-paced living state.
It should be noted that the above-mentioned embodiments illustrate rather than limit the invention, and that those skilled in the art will be able to design alternative embodiments without departing from the scope of the appended claims.
Claims (10)
1. The preparation method of the instant porridge comprises the following raw materials in parts by weight: 25-35 parts of rice flour, 15-25 parts of oatmeal powder, 15-25 parts of oat powder, 5-15 parts of millet powder, 5-15 parts of soybean powder and 5-15 parts of corn flour.
2. The method of claim 1, wherein 100% of the fine powder particles of the rice flour, the oatmeal flour, the oat flour, the millet flour, the soybean flour, and the corn flour pass through a 60-mesh sieve, and more than 92% pass through a 100-mesh sieve.
3. The method of manufacturing according to claim 1, comprising the steps of:
s1100, mixing and burdening: adding water into the ingredients, stirring, and uniformly mixing;
s1200, a pre-curing treatment step: heating the uniformly mixed ingredients in steam at a temperature of less than 110 ℃ for 3-4 minutes to ensure that the temperature of the ingredients is 85-95 ℃, the water content is 30-35 percent and the predetermined curing degree is reached;
s1300, texturizing step: extruding and cutting the pre-cured ingredients to form a paste with the water content of 33-40% and the temperature of 95-98 ℃;
s1400, template forming treatment: placing the paste into a template to form irregularities, wherein the temperature of the irregularities exiting the template is between 100 and 110 degrees.
4. The method of claim 3, wherein in the S1300 texturizing step, the treatment temperature is less than 100 degrees, the unit area pressure before the mold is 17-25 kg/cm, the mechanical energy consumption rate is 15-20 kWh/ton, and the treatment time is 15-25 seconds.
5. The method of claim 3, further comprising the steps of:
s1500, pre-drying treatment: pre-drying the irregular shaped object at 65-75 ℃ for 1-3 minutes.
6. The method of manufacturing of claim 5, further comprising the steps of:
s1600, drying treatment: drying the irregular object subjected to the pre-drying treatment in an environment with the temperature of 70-75 ℃ and the humidity of 35-45% to reduce the water content of the irregular object to 12-13%.
7. The method of manufacturing of claim 6, further comprising the steps of:
s1700, a homogenizing treatment step: and sealing and homogenizing the dried irregular object at 45-55 ℃ for 20-30 minutes.
8. The method of manufacturing of claim 7, further comprising the steps of:
s1800 cooling treatment step: cooling the homogenized irregularities in an environment of greater than 25 degrees and less than 30 degrees for 10-15 minutes.
9. An instant porridge obtained by the preparation method according to any one of claims 1 to 8, comprising by weight: 25-35 parts of rice flour, 15-25 parts of oatmeal powder, 15-25 parts of oat powder, 5-15 parts of millet powder, 5-15 parts of soybean powder and 5-15 parts of corn flour.
10. A method for eating the instant porridge as claimed in claim 9, wherein the instant porridge is eaten by soaking in water of 94-97 degrees for 4-8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310076209.1A CN103960589A (en) | 2013-01-31 | 2013-03-11 | Instant porridge and preparation method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310041449.8 | 2013-01-30 | ||
| CN201310041449 | 2013-01-31 | ||
| CN201310076209.1A CN103960589A (en) | 2013-01-31 | 2013-03-11 | Instant porridge and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960589A true CN103960589A (en) | 2014-08-06 |
Family
ID=48629543
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100720116A Pending CN103168999A (en) | 2013-01-30 | 2013-03-07 | Recombinant rice and its production method |
| CN201310076209.1A Pending CN103960589A (en) | 2013-01-31 | 2013-03-11 | Instant porridge and preparation method thereof |
| CN201310076224.6A Active CN103202424B (en) | 2013-01-31 | 2013-03-11 | Functional rice and preparation method thereof |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100720116A Pending CN103168999A (en) | 2013-01-30 | 2013-03-07 | Recombinant rice and its production method |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310076224.6A Active CN103202424B (en) | 2013-01-31 | 2013-03-11 | Functional rice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (3) | CN103168999A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2586982A (en) * | 2019-09-10 | 2021-03-17 | Mr Lees Pure Foods Co Ltd | Food products |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106807B (en) * | 2014-07-31 | 2015-11-18 | 赵兰 | A kind of blood fat reducing healthcare food and preparation method thereof |
| CN104431724A (en) * | 2014-12-10 | 2015-03-25 | 贵州森泰灵宝实业股份有限公司 | Poria cocos regenerated rice and preparation method thereof |
| CN106923152A (en) * | 2015-12-30 | 2017-07-07 | 王洪海 | A kind of rice restructuring rice and its production method containing panaxoside |
| CN108740781A (en) * | 2018-06-06 | 2018-11-06 | 沈阳师范大学 | A kind of potato nutritional recombination meter Pei Fang and preparation method thereof |
| CN109007600B (en) * | 2018-07-24 | 2021-12-03 | 中国农业大学 | Preparation method of high-rehydration recombinant rice |
| CN109170590A (en) * | 2018-10-09 | 2019-01-11 | 肖志刚 | A kind of preparation method of rinsing-free coarse cereals instant nutrient rice and the production method of instant rice |
| CN116114884A (en) * | 2023-03-13 | 2023-05-16 | 山东真诺智能设备有限公司 | Production process of recombinant rice containing probiotics |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN101828664A (en) * | 2009-03-11 | 2010-09-15 | 上海亦晨信息科技发展有限公司 | Drying technology of nutrient enriched recovery rice |
| CN101836727A (en) * | 2008-12-31 | 2010-09-22 | 上海亦晨信息科技发展有限公司 | Enriched-nutrient composite rice and preparation method thereof |
| CN102823819A (en) * | 2012-09-12 | 2012-12-19 | 广西梧州双钱实业有限公司 | Longan corn porridge |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822379A (en) * | 2009-03-04 | 2010-09-08 | 上海亦晨信息科技发展有限公司 | Composite minor cereals and preparation method thereof |
| CN101658257A (en) * | 2009-09-18 | 2010-03-03 | 南昌大学 | Key device for preparing enriched rice molding with hot-pressing gel method |
| CN102599433B (en) * | 2012-04-05 | 2013-08-07 | 安徽燕之坊食品有限公司 | Production method for coarse-cereal artificial rice |
-
2013
- 2013-03-07 CN CN2013100720116A patent/CN103168999A/en active Pending
- 2013-03-11 CN CN201310076209.1A patent/CN103960589A/en active Pending
- 2013-03-11 CN CN201310076224.6A patent/CN103202424B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101836727A (en) * | 2008-12-31 | 2010-09-22 | 上海亦晨信息科技发展有限公司 | Enriched-nutrient composite rice and preparation method thereof |
| CN101828664A (en) * | 2009-03-11 | 2010-09-15 | 上海亦晨信息科技发展有限公司 | Drying technology of nutrient enriched recovery rice |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN102823819A (en) * | 2012-09-12 | 2012-12-19 | 广西梧州双钱实业有限公司 | Longan corn porridge |
Non-Patent Citations (1)
| Title |
|---|
| 周显青等: "《稻谷加工与工艺设备》", 30 September 2011, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2586982A (en) * | 2019-09-10 | 2021-03-17 | Mr Lees Pure Foods Co Ltd | Food products |
| WO2021048547A1 (en) * | 2019-09-10 | 2021-03-18 | Mr Lee's Pure Foods Co. Ltd | Instant food products |
| GB2586982B (en) * | 2019-09-10 | 2021-11-17 | Mr Lees Pure Foods Co Ltd | Food products |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103202424A (en) | 2013-07-17 |
| CN103168999A (en) | 2013-06-26 |
| CN103202424B (en) | 2015-03-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960589A (en) | Instant porridge and preparation method thereof | |
| US7811617B1 (en) | Extrusion processing of high meat quantity feeds using preconditioner with hot air input | |
| CN100506087C (en) | Production method for coarse cereals foodstuff | |
| CN103169097A (en) | Artificial regeneration rice | |
| CN1864533A (en) | Production of whole grain shredded products | |
| CN103349227A (en) | Nutrition composite rice capable of relieving summer heat and preparation method thereof | |
| US10375981B2 (en) | High-moisture texturized peanut protein and a preparation method thereof | |
| CN104543720A (en) | Whole grain hulless oat gluten and preparation method thereof | |
| WO2016097167A1 (en) | Method for producing a palatable coated dry pet food | |
| CN103169022A (en) | Regeneration rice production method | |
| CN104855786A (en) | Regeneration porridge rice and processing technology thereof | |
| CN103271300B (en) | Coarse cereals rice and preparation method thereof | |
| CN101828667A (en) | Composite black grain and preparation method thereof | |
| US20110262609A1 (en) | Extrusion processing of high meat quantity feeds using preconditioner with hot air input | |
| CN103238787A (en) | Cereal rice and preparation method thereof | |
| CN103284049A (en) | Functional rice and its preparation method | |
| CN103238789A (en) | Quick cooking rice and preparation method thereof | |
| CN107467515A (en) | A kind of infant rice powder and preparation method thereof | |
| CN1341377A (en) | Production method of corn instant noodles | |
| CN103238793A (en) | Quick cooking rice and preparation method thereof | |
| CN206025104U (en) | Fortification rice apparatus for producing | |
| CN102987238A (en) | Cocoa noodles | |
| CN108936302B (en) | Compound extruded glutinous rice cake and preparation method thereof | |
| CN103284050A (en) | Functional rice and its preparation method | |
| CN101822380A (en) | Recovery wheat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140806 |
|
| WD01 | Invention patent application deemed withdrawn after publication |