CN104256317A - Manufacture method of reproduced spinach rice - Google Patents
Manufacture method of reproduced spinach rice Download PDFInfo
- Publication number
- CN104256317A CN104256317A CN201410542461.1A CN201410542461A CN104256317A CN 104256317 A CN104256317 A CN 104256317A CN 201410542461 A CN201410542461 A CN 201410542461A CN 104256317 A CN104256317 A CN 104256317A
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- China
- Prior art keywords
- rice
- wind speed
- spinach
- twin
- temperature
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title claims 4
- 244000300264 Spinacia oleracea Species 0.000 title claims 2
- 238000000034 method Methods 0.000 title abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000013339 cereals Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 238000005469 granulation Methods 0.000 claims abstract description 5
- 230000003179 granulation Effects 0.000 claims abstract description 5
- 238000005498 polishing Methods 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- -1 sucrose ester Chemical class 0.000 claims abstract description 5
- 238000003801 milling Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 241000209094 Oryza Species 0.000 abstract description 44
- 241000219315 Spinacia Species 0.000 abstract description 11
- 238000001125 extrusion Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 238000005336 cracking Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000707825 Argyrosomus regius Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a manufacture method of reproduced spinach rice. The manufacture method comprises specific steps as follows: broken rice is ground and sieved, 25% of waxy corn, 3% of low temperature soy flour, 0.15% of sucrose ester and 0.02% of konjac flour are added and mixed, then 20% of spinach juice is added and uniformly stirred, the mixture is subjected to twin-screw extrusion pregelatinization and twin-screw extruding granulation, rice grains are trimmed, dried for 5 min at 70 DEG C at the wind speed of 0.4 m/s, then dried for 15 min at 100 DEG C at the wind speed of 0.6 m/s, then dried for 8 min at 65 DEG C at the wind speed of 0.4 m/s, and the reproduced spinach rice is obtained after polishing and grain selecting.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of a kind of spinach rice milling again.
Background technology
The process that paddy rice is processed into rice can produce cracking rice of 10%-15%, and from composition and the contrast of nutrition aspect, cracking rice there is no obvious difference with whole rice, but the price of cracking rice 30-40% lower than rice.In recent years, the reinforcement arranged along with the raising of living standards of the people and Rice producing precision, grading and national newest standards repartitioning for rice quality grade, the amount of cracking rice causing the generation of rice production process is also increasing year by year, if deep processing can not be carried out to cracking rice, to improve the added value of cracking rice, will directly cause the rice milling loss of enterprise of meagre profit.
Producing rice milling again with broken rice for raw material is one of approach improving added value of cracking rice.Rice milling is with broken rice for primary raw material again, and adds the auxiliary materials such as five cereals, fruit, vegetables in right amount, makes through extrusion process.More comprehensively, nutritive value is higher in the nutrition of rice milling again, effectively can improve the unbalanced problem of public's staple food nutrition, and therefore, then rice milling is one of novel staple food of people's life middle ideal.
Summary of the invention
The preparation method providing the rice milling again of a kind of spinach of the present invention.
The object of the invention is to realize in the following manner: broken rice, pulverize, cross 120 mesh sieves, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 25% of 150 mesh sieves, low temperature soy meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mixing, add spinach juice 20% again, uniform mixing, first at rotating speed 170r/min, feeding temperature 30 DEG C, charging rate 60g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 105 DEG C, again at rotating speed 185r/min, feeding temperature 40 DEG C, charging rate 45g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 70 DEG C, the dry 5min of wind speed 0.4m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 65 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain spinach rice milling again.
Described spinach juice refers to that fresh spinach is selected, clean, shred, add 1 times of water making beating, filter obtained.
The shape of spinach of the present invention rice milling is again similar to general rice, disposable time edible, has following advantage: 1. nutrition more comprehensively compared with general rice, is conducive to human consumption and absorbs.It integrates the nutrition such as rice, waxy corn, spinach, and have passed through short time high temperature heating in process, and change inner molecular structure and the character of rice, make a part of β-Starch Conversion wherein be α-starch, the human consumption that is more convenient for absorbs; 2. the grain of rice is natural light green, and outward appearance is beautiful, and the rice softness steamed is lubricious.3. there will not be " bringing back to life " existing.Due to the change that the structure of its starch in process occurs, be α-starch by β-Starch Conversion, the phenomenon that α-starch can not occur usually " bringing back to life ".
Four, specific embodiment
Embodiment 1
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 500g, cross 120 mesh sieves, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 125g of 150 mesh sieves, low temperature soy meal powder 15g, sucrose ester 0.75g, konjaku flour 0.1g, mixing, add spinach juice 100mL again, uniform mixing, first at rotating speed 170r/min, feeding temperature 30 DEG C, charging rate 60g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 105 DEG C, again at rotating speed 185r/min, feeding temperature 40 DEG C, charging rate 45g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 70 DEG C, the dry 5min of wind speed 0.4m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 65 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain spinach rice milling again.
Embodiment 2
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 800g, cross 120 mesh sieves, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 200g of 150 mesh sieves, low temperature soy meal powder 24g, sucrose ester 1.2g, konjaku flour 0.16g, mixing, add spinach juice 160g again, uniform mixing, first at rotating speed 170r/min, feeding temperature 30 DEG C, charging rate 60g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 105 DEG C, turning 185r/min again, feeding temperature 40 DEG C, charging rate 45g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 70 DEG C, the dry 5min of wind speed 0.4m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 65 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain spinach rice milling again.
Claims (1)
1. the invention provides the preparation method of a kind of spinach rice milling again, its feature is as follows: broken rice, pulverize, cross 120 mesh sieves, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 25% of 150 mesh sieves, low temperature soy meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mixing, add spinach juice 20% again, uniform mixing, first at rotating speed 170r/min, feeding temperature 30 DEG C, charging rate 60g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 105 DEG C, again at rotating speed 185r/min, feeding temperature 40 DEG C, charging rate 45g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 70 DEG C, the dry 5min of wind speed 0.4m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 65 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410542461.1A CN104256317A (en) | 2014-10-15 | 2014-10-15 | Manufacture method of reproduced spinach rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410542461.1A CN104256317A (en) | 2014-10-15 | 2014-10-15 | Manufacture method of reproduced spinach rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256317A true CN104256317A (en) | 2015-01-07 |
Family
ID=52148003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410542461.1A Pending CN104256317A (en) | 2014-10-15 | 2014-10-15 | Manufacture method of reproduced spinach rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256317A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1094369A (en) * | 1996-09-20 | 1998-04-14 | Suehiro Epm:Kk | Sterilization of grain flour |
| CN101171974A (en) * | 2006-11-02 | 2008-05-07 | 董忠蓉 | Multifilament konjak eight-treasure congee |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101791083A (en) * | 2010-03-26 | 2010-08-04 | 周靖波 | Manufacturing method of nutrition enhancing rice |
| CN102578479A (en) * | 2012-02-15 | 2012-07-18 | 安徽劲宇食品有限公司 | Processing method of nutritional composite rice |
| CN103349223A (en) * | 2013-07-01 | 2013-10-16 | 天津科技大学 | Composite nutrition rice rich in vitamins and processing method thereof |
| CN103766375A (en) * | 2013-12-28 | 2014-05-07 | 上海艳紫化工科技有限公司 | Tebuconazole and iprodione compounded pesticide suspension agent |
-
2014
- 2014-10-15 CN CN201410542461.1A patent/CN104256317A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1094369A (en) * | 1996-09-20 | 1998-04-14 | Suehiro Epm:Kk | Sterilization of grain flour |
| CN101171974A (en) * | 2006-11-02 | 2008-05-07 | 董忠蓉 | Multifilament konjak eight-treasure congee |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101791083A (en) * | 2010-03-26 | 2010-08-04 | 周靖波 | Manufacturing method of nutrition enhancing rice |
| CN102578479A (en) * | 2012-02-15 | 2012-07-18 | 安徽劲宇食品有限公司 | Processing method of nutritional composite rice |
| CN103349223A (en) * | 2013-07-01 | 2013-10-16 | 天津科技大学 | Composite nutrition rice rich in vitamins and processing method thereof |
| CN103766375A (en) * | 2013-12-28 | 2014-05-07 | 上海艳紫化工科技有限公司 | Tebuconazole and iprodione compounded pesticide suspension agent |
Non-Patent Citations (1)
| Title |
|---|
| 程北根: "挤压营养强化米生产工艺简介", 《粮食与食品工业》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |