CN104256319A - Preparation method of shiitake reproduced rice - Google Patents

Preparation method of shiitake reproduced rice Download PDF

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Publication number
CN104256319A
CN104256319A CN201410547961.4A CN201410547961A CN104256319A CN 104256319 A CN104256319 A CN 104256319A CN 201410547961 A CN201410547961 A CN 201410547961A CN 104256319 A CN104256319 A CN 104256319A
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CN
China
Prior art keywords
rice
wind speed
temperature
shiitake
dry
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
Application number
CN201410547961.4A
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Chinese (zh)
Inventor
赵依娜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Original Assignee
HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd filed Critical HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201410547961.4A priority Critical patent/CN104256319A/en
Publication of CN104256319A publication Critical patent/CN104256319A/en
Pending legal-status Critical Current

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Abstract

The invention provides a preparation method of shiitake reproduced rice. The preparation method comprises the following steps: smashing broken rice and sieving with a 120-mesh screen, adding 25% of waxy corn which is peeled, de-embryonated performed superfine grinding and filtered with a 150-mesh screen, 3% of peanut meal powder, 0.15% of sucrose ester, and 0.02% of konjac flour, mixing, and adding 25% of shiitake juice, mixing uniformly, performing double-screw extrusion pregelatinization, performing double-screw extrusion granulation to trim rice grains, drying for 7 min under the conditions that the temperature is 75 DEG C and the wind speed is 0.3 m/s, drying for 15 min under the conditions that the temperature is 100 DEG C and the wind speed is 0.6 m/s, drying for 8 min under the conditions that the temperature is 70DEG C and the wind speed is 0.4 m/s, polishing and classifying so as to obtain the shiitake reproduced rice.

Description

The preparation method of a kind of mushroom rice milling again
Technical field
The invention belongs to food processing field, relate to the preparation method of a kind of mushroom 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 mushroom 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, peanut meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mixing, add mushroom juice 25% again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain mushroom rice milling again.
Described mushroom juice refers to that fresh mushroom is selected, cleans, shreds, adds 1 times of water making beating, adds cellulase, protease hydrolyzed, and filtration obtains.
The shape of mushroom of the present invention rice milling is again similar to general rice, and disposable time edible, the rice softness steamed is lubricious, has following advantage compared with general rice: 1. nutrition more comprehensively, is conducive to human consumption and absorbs.It integrates the nutrition such as rice, waxy corn, mushroom, 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. 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 ".
Detailed description of the invention
Embodiment 1
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 400g, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 100g of 150 mesh sieves, peanut meal powder 12g, sucrose ester 0.6g, konjaku flour 0.08g, mixing, add mushroom juice 100mL again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain mushroom rice milling again.
Embodiment 2
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 1000g, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 250g of 150 mesh sieves, peanut meal powder 30g, sucrose ester 1.5g, konjaku flour 0.2g, mixing, add mushroom juice 250mL again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain mushroom rice milling again.

Claims (1)

1. the invention provides the preparation method of a kind of mushroom 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, peanut meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mixing, add mushroom juice 25% again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain.
CN201410547961.4A 2014-10-16 2014-10-16 Preparation method of shiitake reproduced rice Pending CN104256319A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410547961.4A CN104256319A (en) 2014-10-16 2014-10-16 Preparation method of shiitake reproduced rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410547961.4A CN104256319A (en) 2014-10-16 2014-10-16 Preparation method of shiitake reproduced rice

Publications (1)

Publication Number Publication Date
CN104256319A true CN104256319A (en) 2015-01-07

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Family Applications (1)

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CN201410547961.4A Pending CN104256319A (en) 2014-10-16 2014-10-16 Preparation method of shiitake reproduced rice

Country Status (1)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249148A (en) * 2015-08-31 2016-01-20 肖忠庆 Technology for preparing artificial rice from non-staple foods
CN106722581A (en) * 2016-12-27 2017-05-31 湖北省农业科学院农产品加工与核农技术研究所 A kind of health rice-made food material base preparation method with mushroom flavor

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1105529A (en) * 1994-01-13 1995-07-26 董忠蓉 Konjak (Moyu) rice
CN1304680A (en) * 2000-11-14 2001-07-25 董忠蓉 Artificial rice and its preparing process
CN101856092A (en) * 2009-04-09 2010-10-13 上海亦晨信息科技发展有限公司 Fruit-vegetable recovered rice and preparation method thereof
CN102599433A (en) * 2012-04-05 2012-07-25 安徽燕之坊食品有限公司 Production method for coarse-cereal artificial rice
CN103169097A (en) * 2013-01-31 2013-06-26 温特牧(北京)科技有限公司 Artificial regeneration rice

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1105529A (en) * 1994-01-13 1995-07-26 董忠蓉 Konjak (Moyu) rice
CN1304680A (en) * 2000-11-14 2001-07-25 董忠蓉 Artificial rice and its preparing process
CN101856092A (en) * 2009-04-09 2010-10-13 上海亦晨信息科技发展有限公司 Fruit-vegetable recovered rice and preparation method thereof
CN102599433A (en) * 2012-04-05 2012-07-25 安徽燕之坊食品有限公司 Production method for coarse-cereal artificial rice
CN103169097A (en) * 2013-01-31 2013-06-26 温特牧(北京)科技有限公司 Artificial regeneration rice

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105249148A (en) * 2015-08-31 2016-01-20 肖忠庆 Technology for preparing artificial rice from non-staple foods
CN106722581A (en) * 2016-12-27 2017-05-31 湖北省农业科学院农产品加工与核农技术研究所 A kind of health rice-made food material base preparation method with mushroom flavor

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Application publication date: 20150107

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