CN104106798A - Chinese yam rice and preparation method thereof - Google Patents
Chinese yam rice and preparation method thereof Download PDFInfo
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- CN104106798A CN104106798A CN201410279452.8A CN201410279452A CN104106798A CN 104106798 A CN104106798 A CN 104106798A CN 201410279452 A CN201410279452 A CN 201410279452A CN 104106798 A CN104106798 A CN 104106798A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a Chinese yam rice and a preparation method thereof. Rice and Chinese yam are adopted as the raw materials to be processed into Chinese yam rice by twin-screw extrusion and tissue reconstruction. The technical key points lie in that the Chinese yam rice comprises, by mass, 5.0-99.9 parts of rice and 0.1-50.0 parts of Chinese yam powder. The preparation method includes: subjecting the raw materials to crushing, sieving, mixing and conditioning, then carrying out extrusion, granulation and drying, and performing packaging to obtain the finished product. The Chinese yam rice prepared by the method not only has rich nutrition and the functions of invigorating spleen and harmonizing stomach, strengthening physical fitness, and enhancing the body immunity, but also has the cooking characteristics of high quality natural rice. The cooked rice has good texture, and the chewiness and viscoelasticity conform to the consumption preferences in rice diet.
Description
Technical field
The invention belongs to field of health care food, the herbal cuisine commercialization that is specifically related to keep healthy, preparation of industrialization technology, more particularly, be a kind of Chinese yam rice and preparation method thereof.
Technical background
Chinese yam is the Dioscoreaceae Dioscorea stem tuber of trailing plant Chinese yam for many years.Chinese yam property is flat, taste is sweet, enters spleen, lung, kidney channel.There is tonifying spleen benefit stomach, beneficial lung promotes the production of body fluid, the benefit of reinforcing the kidney essence, cure mainly splenasthenic diarrhea, nine dysentery, the deficiency syndrome of the lung cough breathe heavily, under enuresis with renal asthenia, frequent urination, seminal emission, band, the disease such as quench one's thirst.
Chinese yam mainly contains Dioscin, allantoin, choline, mucilaginous substance, glycoprotein, Chinese yam active polysaccharide isoreactivity composition.Modern pharmacological research shows: mucoprotein can prevent the fat deposition of cardiovascular system, the too early generation of atherosclerosis, reduce the deposition of subcutaneous fat, avoid occurring fat, can also prevent the atrophy of liver, spleen connective tissue, the generation of prevention collagen venereal disease, keeps alimentary canal, respiratory tract and articular cavity lubricated; Mucopolysaccharide can stimulate and regulate human immune system, can make all or part of recovery of repressed cellular immune function normal.
Traditionally, usining Chinese yam, stalk rice pot congee is excellent tonic product as herbal cuisine.But, now do now and eat, cumbersome, and also fresh Chinese yam should not store, and affected by season and the place of production, can not meet consumers in general's demand.
The object of the invention is to overcome the deficiencies in the prior art, by Chinese yam through be processed into yam flour again with the reconstruct of rice (or cracking rice) powder systematism, be processed into herbal cuisine Chinese yam rice finished product, make medicated food convenient purification, commercialization and industrialization, for market provides a kind of nutritional health food.
Summary of the invention:
The present invention can be achieved through the following technical solutions:
1 one kinds of Chinese yam rice, are raw material by rice or broken rice and Chinese yam, and raw materials used composition ratio of quality and the number of copies is: ground rice 50.0-99.9 part, yam flour 0.1-50.0 part.
The preparation method of 2 one kinds of Chinese yam rice, comprises following procedure of processing:
Raw material, through pulverizing, mixes, modified, feeding, and extruding, slaking, granulating and forming, cooling, dry, cooling, classification, finished product packing;
A rice or crack rice through clearing up, pulverize, sieve, granularity 60-80 order, make rice meal raw material;
B Chinese yam is through removing the peel, clean, protect look, defibrination, be dried, sieve, and granularity is 60-80 order, makes yam flour raw material.
C is by rice meal, and yam flour is uniformly mixed by definite mass fraction, adds raw material 25-35% water, and limit adds waterside stirs, and modified even, modified process stirs 10min. at normal temperatures; ,
D is modified, in quality controling machine, adds raw material 25-35% water, and limit adds waterside stirs, and modified even, modified process stirs 10min. at normal temperatures
E extruding, slaking, granulation, in twin-screw extruding, extruder grain obtains initial Chinese yam rice.Mixed material is minute three phases operation in extruder, by feeder charging, and first stage preheating, temperature is 50-80 ℃, second stage, for extruding, is pushed by twin-screw, controls twin (double) screw extruder rotating speed, temperature is controlled at 100-120 ℃, phase III is slaking, and material through carrying, compresses in twin (double) screw extruder, shear action slaking, at extruder end die place, cutting is a granulated into a meter granular material, and this phase temperature is controlled at 60-100 ℃; Through twin-screw extruding matter structure reconstructization processing Chinese yam rice processed.
Technical scheme of the present invention is below described in further detail
A Chinese yam rice, is raw material by rice and Chinese yam, and through twin-screw extrusion tissue, reconstruct processes Chinese yam rice.Raw materials used composition ratio of quality and the number of copies is rice meal 50.0-99.9 part, and yam flour 0.1-50.0 part forms.
The preparation method of described Chinese yam rice, comprises the following steps:
Raw material, through pulverizing, mixes, modified, feeding, and extruding, slaking, granulating and forming, cooling, dry, cooling, classification, finished product packing;
A. pulverize, by rice (or cracking rice), through clearing up, pulverize, sieving, granularity 60-80 order is rice meal raw material used; Chinese yam is through peeling, cleans, protects look, defibrination, is dried, pulverizes, sieves, granularity is that 60-80 order is yam flour raw material used.
B. mix, by the load weighted rice meal of formula, yam flour, add mixer, mix.
C. modified, in quality controling machine, add raw material 25-35% water, limit adds waterside stirs, and modified even, modified process stirs 10min. at normal temperatures
D. feeding, by modified good material, proceeds in feeder, keeps feeding even.
E. extruding, slaking, granulation, in twin-screw extruding, extruder grain obtains initial Chinese yam rice.Mixed material is minute three phases operation in extruder, by feeder charging, and first stage preheating, temperature is 50-80 ℃, second stage, for extruding, is pushed by twin-screw, controls twin (double) screw extruder rotating speed, temperature is controlled at 100-120 ℃, phase III is slaking, and material through carrying, compresses in twin (double) screw extruder, shear action slaking, at extruder end die place, cutting is a granulated into a meter granular material, and this phase temperature is controlled at 60-100 ℃.
F. cooling, from the rice granular material of extruder die granulating and forming, on conveyer belt, room temperature is cooling, its objective is and prevents grain of rice caking.
G. dry, cooled rice granular material for the first time, heated-air drying, to moisture≤15%.
H. cooling, metering, packing, the room temperature on conveyer belt of the material after oven dry is cooling, makes grain of rice heat radiation, and by metering, packing is finished product Chinese yam rice.Moisture≤14% of final products.
And, described Chinese yam rice, raw materials used composition ratio of quality and the number of copies is 50 parts of rice meals, 50 parts of compositions of yam flour.
And, described Chinese yam rice, raw materials used composition ratio of quality and the number of copies is 99.9 parts of rice meals, 0.1 part of yam flour.
And, described Chinese yam rice, raw materials used composition ratio of quality and the number of copies is 90 parts of rice meals, 10 parts of yam flours.
And, described Chinese yam rice, raw materials used composition ratio of quality and the number of copies is 80 parts of rice meals, 20 parts of yam flours.
And, described Chinese yam rice, raw materials used composition ratio of quality and the number of copies is 70 parts of rice meals, 30 parts of yam flours.
The invention has the advantages that:
By the Chinese yam rice of above-mentioned compatibility and preparation method's processing, retained to greatest extent the nutrition and health care composition of Chinese yam and rice, bring into play to greatest extent the health-care efficacy of Chinese yam.Give the moulding of Chinese yam rice, medicine food one, instant, prepared Chinese yam rice has good rice matter structure, and local flavor is outstanding, chewiness, viscoplasticity meets rice diet crowd's mouthfeel demand, stable storing.It is a kind of nutritional health food of safety and sanitation.
Below in conjunction with embodiment, the present invention is described further.
The specific embodiment
Embodiment mono-
Formula: yam flour 30Kg, rice meal 70Kg
1. will cross the 30Kg yam flour of 60 mesh sieves, cross the 70Kg rice meal of 60 mesh sieves, add in mixer and stir, mix.
2. the material mixing is transferred in quality controling machine, adds 28Kg running water, limit edged stirs, and under normal temperature, stirs 10min.
3. modified good material is transferred in feeder.
4. extruding in twin (double) screw extruder, slaking, granulation, obtains initial Chinese yam rice.Mixed material moves a minute three phases in extruder, and first stage preheating, by feeder charging, temperature is controlled 50 ℃, second stage, for extruding, is pushed by twin-screw, regulates twin (double) screw extruder rotating speed, temperature is controlled at 100 ℃, phase III is slaking, and material through carrying, compresses in twin (double) screw extruder, shear action slaking, in extruder end die, place cuts into a meter granular material, and this phase temperature is controlled at 80 ℃.
5. cooling, from the rice granular material of extruder die granulating and forming, on conveyer belt, room temperature is ventilated coolingly, prevents grain of rice caking.
6. dry, cooled rice granular material heated-air drying is to moisture 14% for the first time.
7. cooling, metering, packing, after drying, rice granular material room temperature on conveyer belt is cooling, makes the grain of rice waste heat that disperses, Weighing, packing is finished product Chinese yam rice.
8. product after testing, moisture 13%, Chinese yam active polysaccharide 2.4%.
Embodiment bis-
Formula: yam flour 10Kg, rice meal 90Kg
1. will cross the 10Kg yam flour of 80 mesh sieves, and cross the 90Kg rice meal of 80 mesh sieves, add in mixer and stir, mix.
2. the material mixing is transferred in quality controling machine, adds 30Kg water, limit edged stirs, and under normal temperature, stirs 10min.
3. modified good material is transferred in feeder.
4. extruding in twin (double) screw extruder, slaking, granulation, obtains initial Chinese yam rice.Mixed material moves a minute three phases in extruder, and the first stage is preheating, by feeder charging, temperature is controlled at 60 ℃, second stage, for extruding, is pushed by twin-screw, regulates twin (double) screw extruder rotating speed, temperature is controlled at 120 ℃, phase III is slaking, and material through carrying, compresses in dual-screw-stem machine, shear action slaking, in extruder end die, place cuts into a meter granular material, and this phase temperature is controlled at 100 ℃.
5. cooling, from the rice granular material of extruder die granulating and forming, on conveyer belt, room temperature is ventilated coolingly, prevents grain of rice caking.
6. dry, cooled rice granular material heated-air drying is to moisture 15% for the first time.
7. cooling, metering, packing, after drying, rice granular material room temperature on conveyer belt is cooling, makes the grain of rice waste heat that disperses, Weighing, packing is finished product Chinese yam rice finished product.
8. Chinese yam rice moisture 13.5%, Chinese yam active polysaccharide content 0.8% after testing.
Embodiment tri-
Formula: yam flour 50Kg, rice meal 50Kg
Take respectively 60 object yam flour 50Kg, crossed 80 object rice meal 50Kg, and added stirrer for mixing even.Other detailed operating procedures are with reference to embodiment bis-.
Product after testing, Chinese yam rice moisture 13%, Chinese yam active polysaccharide content 4.0%.
Claims (7)
1. a Chinese yam rice, is characterized in that Chinese yam rice is raw material by rice or broken rice and Chinese yam, and raw materials used composition ratio of quality and the number of copies is: ground rice 50.0-99.9 part, yam flour 0.1-50.0 part.
2. the preparation method who realizes a kind of Chinese yam rice claimed in claim 1, is characterized in that, comprises following procedure of processing:
A rice or crack rice through clearing up, pulverize, sieve, granularity 60-80 order, make rice meal raw material;
B Chinese yam is through removing the peel, clean, protect look, defibrination, be dried, sieve, and granularity is 60-80 order, makes yam flour raw material.
C is by rice meal, and yam flour is uniformly mixed by definite mass fraction, adds raw material 25-35% water, and limit adds waterside stirs, and modified even, modified process stirs 10min. at normal temperatures; ,
D is modified, in quality controling machine, adds raw material 25-35% water, and limit adds waterside stirs, and modified even, modified process stirs 10min. at normal temperatures
E extruding, slaking, granulation, in twin-screw extruding, extruder grain obtains initial Chinese yam rice.Mixed material is minute three phases operation in extruder, by feeder charging, and first stage preheating, temperature is 50-80 ℃, second stage, for extruding, is pushed by twin-screw, controls twin (double) screw extruder rotating speed, temperature is controlled at 100-120 ℃, phase III is slaking, and material through carrying, compresses in twin (double) screw extruder, shear action slaking, at extruder end die place, cutting is a granulated into a meter granular material, and extrusion temperature is controlled at 60-100 ℃; Through twin-screw extruding matter structure reconstructization processing Chinese yam rice processed.
3. a kind of Chinese yam rice according to claim 1, is characterized in that raw materials used composition ratio of quality and the number of copies is 50 parts of rice meals, 50 parts of compositions of yam flour.
4. a kind of Chinese yam rice according to claim 1 and preparation method.It is characterized in that, raw materials used composition ratio of quality and the number of copies is 99.9 parts of rice meals, 0.1 part of yam flour.
5. a kind of Chinese yam rice according to claim 1, is characterized in that, raw materials used composition ratio of quality and the number of copies is 90 parts of rice meals, 10 parts of yam flours.
6. a kind of Chinese yam rice according to claim 1, is characterized in that, raw materials used composition ratio of quality and the number of copies is 80 parts of rice meals, 20 parts of yam flours.
7. a kind of Chinese yam rice according to claim 1 is characterized in that, raw materials used composition ratio of quality and the number of copies is 70 parts of rice meals, 30 parts of yam flours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410279452.8A CN104106798A (en) | 2014-06-20 | 2014-06-20 | Chinese yam rice and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104585639A (en) * | 2015-02-13 | 2015-05-06 | 丽江心联欣粮油贸易有限公司 | Preparation method for moringa oleifera leaf rice |
| CN104886208A (en) * | 2015-06-16 | 2015-09-09 | 广西壮族自治区亚热带作物研究所 | Natural red health care rice cake containing red yeast rice and Chinese yam and preparation method of natural red health care rice cake |
| CN106031409A (en) * | 2015-03-17 | 2016-10-19 | 于汇 | Rice blended with edible and medicinal fungi |
| CN106261745A (en) * | 2016-08-11 | 2017-01-04 | 淮南市田家庵曹庵王郢米面厂 | Tea perfume (or spice) Semen Juglandis warming the lung coldworking strengthened rice and preparation method thereof |
| CN106261747A (en) * | 2016-08-11 | 2017-01-04 | 淮南市田家庵曹庵王郢米面厂 | Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof |
| CN106538958A (en) * | 2016-10-20 | 2017-03-29 | 贵州森泰灵宝实业股份有限公司 | A kind of time of childbirth special rice and preparation method thereof |
| CN106798245A (en) * | 2016-12-14 | 2017-06-06 | 陈主义 | A kind of preparation method of Chinese yam nutritious gruel |
| CN107772263A (en) * | 2016-08-30 | 2018-03-09 | 汪杭玲 | A kind of draft health rice and preparation method thereof |
| CN108175098A (en) * | 2017-11-30 | 2018-06-19 | 慈中华 | Alimentation composition of moistening lung and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104585639A (en) * | 2015-02-13 | 2015-05-06 | 丽江心联欣粮油贸易有限公司 | Preparation method for moringa oleifera leaf rice |
| CN106031409A (en) * | 2015-03-17 | 2016-10-19 | 于汇 | Rice blended with edible and medicinal fungi |
| CN104886208A (en) * | 2015-06-16 | 2015-09-09 | 广西壮族自治区亚热带作物研究所 | Natural red health care rice cake containing red yeast rice and Chinese yam and preparation method of natural red health care rice cake |
| CN106261745A (en) * | 2016-08-11 | 2017-01-04 | 淮南市田家庵曹庵王郢米面厂 | Tea perfume (or spice) Semen Juglandis warming the lung coldworking strengthened rice and preparation method thereof |
| CN106261747A (en) * | 2016-08-11 | 2017-01-04 | 淮南市田家庵曹庵王郢米面厂 | Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof |
| CN107772263A (en) * | 2016-08-30 | 2018-03-09 | 汪杭玲 | A kind of draft health rice and preparation method thereof |
| CN106538958A (en) * | 2016-10-20 | 2017-03-29 | 贵州森泰灵宝实业股份有限公司 | A kind of time of childbirth special rice and preparation method thereof |
| CN106798245A (en) * | 2016-12-14 | 2017-06-06 | 陈主义 | A kind of preparation method of Chinese yam nutritious gruel |
| CN108175098A (en) * | 2017-11-30 | 2018-06-19 | 慈中华 | Alimentation composition of moistening lung and preparation method thereof |
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Application publication date: 20141022 |