CN104872511A - Preparation method of high-nutritional-value coarse rice powder - Google Patents
Preparation method of high-nutritional-value coarse rice powder Download PDFInfo
- Publication number
- CN104872511A CN104872511A CN201510221983.6A CN201510221983A CN104872511A CN 104872511 A CN104872511 A CN 104872511A CN 201510221983 A CN201510221983 A CN 201510221983A CN 104872511 A CN104872511 A CN 104872511A
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- rice
- powder
- steam blasting
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- 239000000843 powder Substances 0.000 title claims abstract description 59
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 34
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000004880 explosion Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000005422 blasting Methods 0.000 claims description 36
- 235000021329 brown rice Nutrition 0.000 claims description 28
- 230000000050 nutritive effect Effects 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 10
- 239000008120 corn starch Substances 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 229940083466 soybean lecithin Drugs 0.000 claims description 10
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 8
- 108010050181 aleurone Proteins 0.000 claims description 7
- 230000004048 modification Effects 0.000 claims description 5
- 238000012986 modification Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention relates to a preparation method of high-nutritional-value coarse rice powder, belonging to the field of deep processing of agricultural products. The preparation method comprises the following steps: (1) grinding materials; (2) mixing the materials; (3) carrying out steam explosion; and (4) preparing modified powder to obtain the high-nutritional-value coarse rice powder. After the method is used, the agricultural product raw materials are saved to the utmost extent, and indica glutinous rice is utilized to the utmost extent, so that resources are not wasted.
Description
Technical field
The present invention relates to a kind of preparation method of coarse rice powder, belong to field of deep processing of farm products.
Background technology
China is paddy production and consumption state the biggest in the world, and rice is our traditional staple food, with a very important position in meals of its nutrition and Cooking Quality.Tradition paddy processing method is Xian Longgu, removes the rice husk accounting for paddy weight 1/5, obtains brown rice.Brown rice is that paddy is sloughed clever shell through hulling machine but still retains the grain of rice of this crust, aleurone and plumule.And the normal polished rice used eliminates crust, aleurone and the plumule in brown rice in our daily life, but the vitamin of cereal and inorganic salts are mainly distributed among paddy embryo and Mai Pi, only remain a large amount of protein.
Although brown rice is very high relative to the nutritive value of polished rice, brown rice mouthfeel is comparatively thick, and quality is tight, boils also more time-consuming, not easily by modern people are accepted.In addition need long-time immersion before boiling, during boiling, for a change mouthfeel also will be added glutinous rice and be changed mouthfeel.Deal with suitable trouble.How to simplify the edible way of brown rice, change brown rice mouthfeel, make people more acceptant.
Summary of the invention
The technical problem that the present invention solves is: the preparation method proposing a kind of high nutritive value coarse rice powder, and save agricultural product raw material, the indica type non-glutinous rice of maximum using, makes resource not waste loss.
In order to solve the problems of the technologies described above, the technical scheme that the present invention proposes is: a kind of preparation method step of high nutritive value coarse rice powder is as follows:
1) feeding is pulverized: the leftover bits and pieces getting the rear highed milled rice of brown rice fine grinding, is ground into powder, crosses 70 mesh sieves, makes the powders A be made up of described leftover bits and pieces;
Described leftover bits and pieces is made up of the crust of described brown rice, aleurone and plumule and a small amount of polished rice;
Described brown rice is sloughed clever shell by indica type non-glutinous rice through hulling machine and is obtained;
2) mixing of materials:
Sprouted unpolished rice is mixed in specific proportions in described powders A;
The ratio of described powders A and described brown rice is between 1:0.1 ~ 1:0.5;
3) steam blasting:
Mixed material is put into steam blasting device and is carried out steam blasting, and the pressure of steam blasting is 1.5 ~ 2MPa, and temperature when controlling the steam blasting of steam blasting device is 200 ~ 250 DEG C, and ties up pressure 10 ~ 60 seconds; Mixed material after steam blasting reduces to room temperature;
4) modification powder processed: the mixed material after step 3) explosion is carried out microwave drying treatment, again pulverizes afterwards, and cross 70 mesh sieves, sieve to obtain described high nutritive value coarse rice powder.
The improvement of technique scheme is: in described step 4), microwave frequency is 2200 ~ 2300MHz, and power is 350 ~ 450 W, and the processing time is 25-35 second/time, continues 5 ~ 10 times.
The improvement of technique scheme is: microwave drying in step 4) after pulverizing 70 mesh sieves, can again with one or more in white granulated sugar, brown sugar, salt, cornstarch, milk powder, soybean lecithin, oatmeal, vanillic aldehyde; Adding proportion is material 100 parts, white granulated sugar 0 ~ 10 part, 5 ~ 10 parts, brown sugar, salt 0.1 ~ 0.5 part, cornstarch 5 ~ 10 parts, milk powder 0 ~ 10 part, soybean lecithin 0 ~ 0.5 part, oatmeal 5 ~ 15 parts, vanillic aldehyde 0 ~ 0.1 part after sieving.
The invention has the beneficial effects as follows: the leftover bits and pieces that this method utilizes making polished rice to obtain is raw material, conservation, although be the leftover bits and pieces that polished rice makes, but nutritive value is higher than polished rice contained by it, but therefore should not directly eat because its mouthfeel is poor, the present invention mixes after its abrasive dust with part brown rice especially again for this reason, the material of mixing carries out steam blasting, dredging of material is made to be easy to absorb, eliminate the steps such as the conventional soaking disinfection made, and utilize microwave technology to carry out partial gelatinization process reduce its biologically active to obtaining material, prevent the powder obtained from occurring rotten, in addition material is added after utilizing some, improve mouthfeel and the taste of powder, to adapt to the needs of different crowd.
Detailed description of the invention
Embodiment one
A kind of preparation method step of high nutritive value coarse rice powder is as follows:
1) feeding is pulverized: the leftover bits and pieces getting the rear highed milled rice of brown rice fine grinding, is ground into powder, crosses 70 mesh sieves, makes the powders A be made up of described leftover bits and pieces;
Described leftover bits and pieces is made up of the crust of described brown rice, aleurone and plumule and a small amount of polished rice;
Described brown rice is sloughed clever shell by indica type non-glutinous rice through hulling machine and is obtained;
2) mixing of materials:
Sprouted unpolished rice is mixed in specific proportions in described powders A;
The ratio of described powders A and described brown rice is between 1:0.3;
3) steam blasting:
Mixed material is put into steam blasting device and is carried out steam blasting, and the pressure of steam blasting is 1.75MPa, and temperature when controlling the steam blasting of steam blasting device is 225 DEG C, and ties up pressure 35 seconds; Mixed material after steam blasting reduces to room temperature;
4) modification powder processed: the mixed material after step 3) explosion is carried out microwave drying treatment, again pulverizes afterwards, and cross 70 mesh sieves, sieve to obtain described high nutritive value coarse rice powder;
The frequency of microwave drying treatment is 2250MHz, and power is 4000 W, and the processing time is 30 seconds/time, continues 7 times;
In microwave drying and after pulverizing 70 mesh sieves, can again by one or more in material after sieving and white granulated sugar, brown sugar, salt, cornstarch, milk powder, soybean lecithin, oatmeal, vanillic aldehyde; Adding proportion is material 100 parts, white granulated sugar 2 parts, 6 parts, brown sugar, salt 0.2 part, cornstarch 6 parts, milk powder 2 parts, soybean lecithin 0.2 part, oatmeal 10 parts, vanillic aldehyde 0.1 part after sieving, to regulate the taste of the nutrient powder made, sugar content is lower.
Embodiment two
A kind of preparation method step of high nutritive value coarse rice powder is as follows:
1) feeding is pulverized: the leftover bits and pieces getting the rear highed milled rice of brown rice fine grinding, is ground into powder, crosses 70 mesh sieves, makes the powders A be made up of described leftover bits and pieces;
Described leftover bits and pieces is made up of the crust of described brown rice, aleurone and plumule and a small amount of polished rice;
Described brown rice is sloughed clever shell by indica type non-glutinous rice through hulling machine and is obtained;
2) mixing of materials:
Sprouted unpolished rice is mixed in specific proportions in described powders A;
The ratio of described powders A and described brown rice is between 1:0.1;
3) steam blasting:
Mixed material is put into steam blasting device and is carried out steam blasting, and the pressure of steam blasting is 1.5MPa, and temperature when controlling the steam blasting of steam blasting device is 200 DEG C, and ties up pressure 10 ~ 60 seconds; Mixed material after steam blasting reduces to room temperature;
4) modification powder processed: the mixed material after step 3) explosion is carried out microwave drying treatment, again pulverizes afterwards, and cross 70 mesh sieves, sieve to obtain described high nutritive value coarse rice powder;
The frequency of microwave drying treatment is 2200MHz, and power is 350 W, and the processing time is 25 seconds/time, continues 10 times;
In microwave drying and after pulverizing 70 mesh sieves, can again by one or more in material after sieving and white granulated sugar, brown sugar, salt, cornstarch, milk powder, soybean lecithin, oatmeal, vanillic aldehyde; Adding proportion is material 100 parts, white granulated sugar 10 parts, 10 parts, brown sugar, salt 0.5 part, cornstarch 10 parts, milk powder 10 parts, soybean lecithin 0.5 part, oatmeal 15 parts, vanillic aldehyde 0.1 part after sieving, to regulate the taste of the nutrient powder made, the taste of the heavier suitable children of milk taste.
Embodiment three
A kind of preparation method step of high nutritive value coarse rice powder is as follows:
1) feeding is pulverized: the leftover bits and pieces getting the rear highed milled rice of brown rice fine grinding, is ground into powder, crosses 70 mesh sieves, makes the powders A be made up of described leftover bits and pieces;
Described leftover bits and pieces is made up of the crust of described brown rice, aleurone and plumule and a small amount of polished rice;
Described brown rice is sloughed clever shell by indica type non-glutinous rice through hulling machine and is obtained;
2) mixing of materials:
Sprouted unpolished rice is mixed in specific proportions in described powders A;
The ratio of described powders A and described brown rice is between 1:0.5;
3) steam blasting:
Mixed material is put into steam blasting device and is carried out steam blasting, and the pressure of steam blasting is 2MPa, and temperature when controlling the steam blasting of steam blasting device is 250 DEG C, and ties up pressure 10 ~ 60 seconds; Mixed material after steam blasting reduces to room temperature;
4) modification powder processed: the mixed material after step 3) explosion is carried out microwave drying treatment, again pulverizes afterwards, and cross 70 mesh sieves, sieve to obtain described high nutritive value coarse rice powder;
The frequency of microwave drying treatment is 2300MHz, and power is 450 W, and the processing time is 35 seconds/time, continues 5 times;
In microwave drying and after pulverizing 70 mesh sieves, can again by one or more in material after sieving and white granulated sugar, brown sugar, salt, cornstarch, milk powder, soybean lecithin, oatmeal, vanillic aldehyde; Adding proportion is material 100 parts, white granulated sugar 0 part, 5 parts, brown sugar, salt 0.1 part, cornstarch 5 parts, milk powder 0 part, soybean lecithin 0 part, oatmeal 5 parts, vanillic aldehyde 0 part after sieving, and to regulate the taste of the nutrient powder made, sugar content is low.
The concrete technical scheme be not limited to described in above-described embodiment of the present invention, all employings are equal to replaces the protection domain that the technical scheme formed is application claims.
Claims (3)
1. a preparation method for high nutritive value coarse rice powder, is characterized in that making step is as follows:
1) feeding is pulverized: the leftover bits and pieces getting the rear highed milled rice of brown rice fine grinding, is ground into powder, crosses 70 mesh sieves, makes the powders A be made up of described leftover bits and pieces;
Described leftover bits and pieces is made up of the crust of described brown rice, aleurone and plumule and a small amount of polished rice;
Described brown rice is sloughed clever shell by indica type non-glutinous rice through hulling machine and is obtained;
2) mixing of materials:
Sprouted unpolished rice is mixed in specific proportions in described powders A;
The ratio of described powders A and described brown rice is between 1:0.1 ~ 1:0.5;
3) steam blasting:
Mixed material is put into steam blasting device and is carried out steam blasting, and the pressure of steam blasting is 1.5 ~ 2MPa, and temperature when controlling the steam blasting of steam blasting device is 200 ~ 250 DEG C, and ties up pressure 10 ~ 60 seconds; Mixed material after steam blasting reduces to room temperature;
4) modification powder processed: the mixed material after step 3) explosion is carried out microwave drying treatment, again pulverizes afterwards, and cross 70 mesh sieves, sieve to obtain described high nutritive value coarse rice powder.
2. the preparation method of high nutritive value coarse rice powder as claimed in claim 1, it is characterized in that: in described step 4), microwave frequency is 2200 ~ 2300MHz, power is 350 ~ 450 W, and the processing time is 25-35 second/time, continues 5 ~ 10 times.
3. the preparation method of high nutritive value coarse rice powder as claimed in claim 1, it is characterized in that: microwave drying in step 4) after pulverizing 70 mesh sieves, can again with one or more in white granulated sugar, brown sugar, salt, cornstarch, milk powder, soybean lecithin, oatmeal, vanillic aldehyde; Adding proportion is material 100 parts, white granulated sugar 0 ~ 10 part, 5 ~ 10 parts, brown sugar, salt 0.1 ~ 0.5 part, cornstarch 5 ~ 10 parts, milk powder 0 ~ 10 part, soybean lecithin 0 ~ 0.5 part, oatmeal 5 ~ 15 parts, vanillic aldehyde 0 ~ 0.1 part after sieving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510221983.6A CN104872511A (en) | 2015-05-05 | 2015-05-05 | Preparation method of high-nutritional-value coarse rice powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510221983.6A CN104872511A (en) | 2015-05-05 | 2015-05-05 | Preparation method of high-nutritional-value coarse rice powder |
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| CN104872511A true CN104872511A (en) | 2015-09-02 |
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| CN201510221983.6A Pending CN104872511A (en) | 2015-05-05 | 2015-05-05 | Preparation method of high-nutritional-value coarse rice powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901490A (en) * | 2016-04-29 | 2016-08-31 | 黑龙江省科学院 | Sprouted nutrient rice and production method thereof |
| CN106376901A (en) * | 2016-09-08 | 2017-02-08 | 福建农林大学 | Quick-cooking lotus seed paste and preparation method thereof |
| CN110301580A (en) * | 2019-08-02 | 2019-10-08 | 山西省农业科学院农产品加工研究所 | The preparation method of multifilament homovitamin nutritive millet flour |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004000047A (en) * | 2002-05-31 | 2004-01-08 | Shinnakano Industry Co Ltd | Method for producing brown rice powder having high-concentration nutritive component, and its processed food |
| CN101715922A (en) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | Method for preparing unpolished rice modified nutritious powder and nutritious drink |
| CN102499347A (en) * | 2011-11-07 | 2012-06-20 | 南充金福源实业有限公司 | Fast food rice paper powder |
| CN103750140A (en) * | 2014-01-08 | 2014-04-30 | 北京中科百瑞能工程技术有限责任公司 | Method for processing wheat and producing whole wheat flour by using steam blasting technology |
-
2015
- 2015-05-05 CN CN201510221983.6A patent/CN104872511A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004000047A (en) * | 2002-05-31 | 2004-01-08 | Shinnakano Industry Co Ltd | Method for producing brown rice powder having high-concentration nutritive component, and its processed food |
| CN101715922A (en) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | Method for preparing unpolished rice modified nutritious powder and nutritious drink |
| CN102499347A (en) * | 2011-11-07 | 2012-06-20 | 南充金福源实业有限公司 | Fast food rice paper powder |
| CN103750140A (en) * | 2014-01-08 | 2014-04-30 | 北京中科百瑞能工程技术有限责任公司 | Method for processing wheat and producing whole wheat flour by using steam blasting technology |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901490A (en) * | 2016-04-29 | 2016-08-31 | 黑龙江省科学院 | Sprouted nutrient rice and production method thereof |
| CN106376901A (en) * | 2016-09-08 | 2017-02-08 | 福建农林大学 | Quick-cooking lotus seed paste and preparation method thereof |
| CN106376901B (en) * | 2016-09-08 | 2019-07-09 | 福建农林大学 | A kind of fast Semen Nelumbinis (processed) paste and preparation method thereof |
| CN110301580A (en) * | 2019-08-02 | 2019-10-08 | 山西省农业科学院农产品加工研究所 | The preparation method of multifilament homovitamin nutritive millet flour |
| CN110301580B (en) * | 2019-08-02 | 2022-01-28 | 山西省农业科学院农产品加工研究所 | Preparation method of multi-fiber high-vitamin nutritional millet flour |
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Application publication date: 20150902 |