CN106307088A - Vinous fish bone-containing extruded fortified rice and preparation method thereof - Google Patents
Vinous fish bone-containing extruded fortified rice and preparation method thereof Download PDFInfo
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- CN106307088A CN106307088A CN201610686748.0A CN201610686748A CN106307088A CN 106307088 A CN106307088 A CN 106307088A CN 201610686748 A CN201610686748 A CN 201610686748A CN 106307088 A CN106307088 A CN 106307088A
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- rice
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- drying
- rice flour
- fishbone
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 88
- 235000009566 rice Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 title abstract 5
- 210000000988 bone and bone Anatomy 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 87
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 238000001035 drying Methods 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 12
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 9
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 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 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000005482 strain hardening Methods 0.000 claims description 20
- 238000001125 extrusion Methods 0.000 claims description 18
- 235000012149 noodles Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 7
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000008347 soybean phospholipid Substances 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 235000013367 dietary fats Nutrition 0.000 abstract 1
- 239000010520 ghee Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 229940083466 soybean lecithin Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 238000005336 cracking Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229940040145 liniment Drugs 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000002562 thickening agent 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 discloses vinous fish bone-containing extruded fortified rice. The vinous fish bone-containing extruded fortified rice is prepared from the following raw materials in parts by weight: 400-410 parts of broken rice, 65-70 parts of wheat flour, 30-34 parts of ghee power, 30-33 parts of grape wine, 20-23 parts of fish bone, 3-3.4 parts of loquat leaf, soybean lecithin, Arabic gum and a proper amount of water. The extruded fortified rice is prepared through reasonable collocation of the main material broken rice and the auxiliary materials such as the grape wine and the fish bone, is rich in nutrient element, good in distribution uniformity of the nutrient elements and high in stability, and has a very high nutritional value; in the preparation process, through two extruding operations, mixed wet rice flour can be fully gelatinized, and then by a multi-step drying method, drying is more complete, so that the overall quality is ensured; after being eaten for a long term, the extruded fortified rice has a good health-care effect.
Description
Technical field
The present invention relates to foodstuff processing technology field, a kind of aroma fishbone coldworking strengthened rice and preparation method thereof.
Background technology
Rice is one of daily staple food, and along with the raising day by day of living standard, people increasingly tend to edible high accuracy
Rice, but precision of rice is the highest, its nutritive loss is the most serious, and these lose these nutrients be often human body institute required
, refined rice only contains the protein of 7%, not only protein content is low, and Amino acid profile ratio is the most unreasonable.In order to improve
The nutritive value of rice, needs to add nutrient, to improve the nutritive value of rice.At present, rice nutrition strengthening digestion work
Skill mainly has a leaching suction method, but but this technics comparing is complicated, and required production equipment is more, and investment is big, and production cost is the most relative
Higher, the most also coating method, the cost of its spray liniment is relatively big, also makes production cost of a relatively high.
The side-product that additionally China produces during paddy processing becomes rice, the utilization rate as cracked rice is the lowest, makes
Having become the wasting of resources, owing to the nutritional labeling cracked rice is essentially identical with rice, its main component is starch and 7% left side of about 75%
Right albumen, nutritional quality is preferable, so that make full use of resource of cracking rice to improve its economic worth.
Utilizing interpolation nutrient of cracking rice to reassemble into strengthening rice in prior art is relatively effective Application way, this crowded
Pressureization restructuring rice is of high nutritive value, and balanced in nutrition being difficult to is lost, and can improve because being eaten for a long time flour and the single staple food of rice
The auxotrophy caused；The pulverizing that elaborates to crack rice in " extruding nutrient enhancing rice production technology brief introduction " literary composition is squeezed into restructuring rice
The technological process of production, it is to use a squeezing, maturing pelletizing forming, but in practical operation, the most once extrudes gelatinizing
Degree inadequate, this directly results in the quality of overall strengthening restructuring rice, also affects edible mouthfeel.
Summary of the invention
The invention aims to make up the defect of prior art, it is provided that a kind of aroma fishbone coldworking strengthened rice and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of aroma fishbone coldworking strengthened rice, it is characterised in that comprise the following steps:
Crack rice 400-410, wheat flour 65-70, butter powder 30-34, wine 30-33, fishbone 20-23, Folium Eriobotryae 3-3.4, big
Fabaceous lecithin, arabic gum and water are appropriate.
The preparation method of described a kind of aroma fishbone coldworking strengthened rice, it is characterised in that comprise the following steps:
(1) 10-12 times of water water of Folium Eriobotryae is carried, be filtrated to get Chinese medicine extraction liquid, then Chinese medicine extraction liquid spray drying is made
Powder, mixes with the stirring of butter powder；
(2) by fishbone decatize 4-6 minute, then it is immersed in wine 2-3 hour, finally remixes making beating, filter to obtain serosity,
Mix with the gained material of step 1 again and mix thoroughly；
(3) crack rice and cross 100 mesh sieves after crushed, then it is mixed with the gained material of wheat flour and step 2, admix 0.2% simultaneously
Soybean phospholipid and the arabic gum of 0.5%, by quenched for the material of mixing mixing wet rice flour noodles of making, then it is average to mix wet rice flour noodles
It is divided into two parts；
(4) a portion in mixing wet rice flour noodles step 3 obtained puts into the twin (double) screw extruder without die head, and enters machine
Mixing wet rice flour noodles moisture 29%-32%, at discharge end barrel zone temperature 100-110 DEG C, extruding screw rotating speed 200r/min, feeder
Carrying out an extrusion cooking under the extrusion process of rotating speed 28r/min, obtain pregelatinized rice flour, its gelatinization degree is at 70%-75%；
(5) pregelatinized rice flour after an extrusion cooking of step 4 and the another part also not carrying out extruding are mixed wet rice flour noodles
Carry out mixing quenched, place in the twin (double) screw extruder of die head, enter the mixture moisture 31%-34% of machine, at discharging terminal
Cylinder temperature 60-63 DEG C, extruding screw rotating speed 201r/min, carry out secondary extrusion system under the extrusion process of inlet amount 19-21kg/h
Grain processes, and is molded into coldworking strengthened rice；
(6) the coldworking strengthened rice of step 5 molding is first placed in electric vacunm drying case, in vacuum 0.025MPa, is dried temperature
Degree carries out electric vacunm drying about 2 hours under conditions of being 35 DEG C；Again at temperature 100-110 DEG C, wind speed 0.7m/s after taking-up
Under the conditions of hot air drying 8-10 minute, then regulate temperature 60-65 DEG C, be dried 10-13 minute under conditions of wind speed 0.4m/s, extremely
Coldworking strengthened rice drying is to 10-13%.
The invention have the advantage that
Pulverizing of cracking rice in step 3 of the present invention remix other nutrients quenched during add soybean phospholipid and arabic gum；
Soybean phospholipid is a kind of food emulsifying agent, can be combined into as helical form complex with amylose, can prevent starch-based product
Bring back to life, retrogradation, and in extrusion process, play lubrication, reduce starch viscosity, beneficially product shaping and discrete another aspect,
Also can strengthen the network structure of protein, prevent because of oil-water separation and be dried the hardening caused, to keep its pliability, improve
Mouthfeel.Arabic gum is a kind of thickening agent, can improve the viscosity of food, is internally formed many network structures at food,
Increase its retentiveness, prevent product shrinkage of subsiding in dry run, make product have more preferable matter structure and local flavor.
A part is mixed wet rice flour noodles by step 4 and first carries out an extrusion cooking, obtain pregelatinized rice flour, be so conducive to
The extruding gelatinizing that again carries out of subsequent step 5 operates, it is possible to makes to mix wet rice flour noodles and finally obtains abundant gelatinizing, is so conducive to
The grain of rice produces compacted zone after the drying and pins oneself and be transferred to the nutrient within the grain of rice；
Prepared coldworking strengthened rice point multistep is dried by step 6, drying effect can be made good, the inside and outside uniform drying of the grain of rice；First
The electric vacunm drying used, it is to be dried under lower temperature and negative pressure, makes the hydrone within the grain of rice pass through pressure
Difference etc. is diffused into grain of rice surface, spills into the low-voltage space of environment, after taken away by vacuum pump, so that grain of rice surface and inside temperature
Degree and humidity are homogeneous, and uniform drying, now the grain of rice has been basically completed dry, uses hot blast to be dried in short-term the most again, can accelerate
Rear rate of drying.
Coldworking strengthened rice of the present invention is to be prepared by major ingredient processing reasonably combined with the multiple auxiliary materials such as wine, fishbone of cracking rice
, nutrient is many and distribution uniformity good, good stability, has the highest nutritive value；The course of processing uses twice
Extrusion process operates, and can make the abundant gelatinizing of mixing wet rice flour noodles, then use multistep drying method so that be dried more complete, it is ensured that whole
Weight；It is eaten for a long time health-care effect good.
Detailed description of the invention
A kind of aroma fishbone coldworking strengthened rice, is made up of following raw material:
Crack rice 400-410, wheat flour 65-70, butter powder 30-34, wine 30-33, fishbone 20-23, Folium Eriobotryae 3-3.4, big
Fabaceous lecithin, arabic gum and water are appropriate.
The preparation method of a kind of aroma fishbone coldworking strengthened rice, comprises the following steps:
(1) 10-12 times of water water of Folium Eriobotryae is carried, be filtrated to get Chinese medicine extraction liquid, then Chinese medicine extraction liquid spray drying is made
Powder, mixes with the stirring of butter powder；
(2) by fishbone decatize 4-6 minute, then it is immersed in wine 2-3 hour, finally remixes making beating, filter to obtain serosity,
Mix with the gained material of step 1 again and mix thoroughly；
(3) crack rice and cross 100 mesh sieves after crushed, then it is mixed with the gained material of wheat flour and step 2, admix 0.2% simultaneously
Soybean phospholipid and the arabic gum of 0.5%, by quenched for the material of mixing mixing wet rice flour noodles of making, then it is average to mix wet rice flour noodles
It is divided into two parts；
(4) a portion in mixing wet rice flour noodles step 3 obtained puts into the twin (double) screw extruder without die head, and enters machine
Mixing wet rice flour noodles moisture 29%-32%, at discharge end barrel zone temperature 100-110 DEG C, extruding screw rotating speed 200r/min, feeder
Carrying out an extrusion cooking under the extrusion process of rotating speed 28r/min, obtain pregelatinized rice flour, its gelatinization degree is at 70%-75%；
(5) pregelatinized rice flour after an extrusion cooking of step 4 and the another part also not carrying out extruding are mixed wet rice flour noodles
Carry out mixing quenched, place in the twin (double) screw extruder of die head, enter the mixture moisture 31%-34% of machine, at discharging terminal
Cylinder temperature 60-63 DEG C, extruding screw rotating speed 201r/min, carry out secondary extrusion system under the extrusion process of inlet amount 19-21kg/h
Grain processes, and is molded into coldworking strengthened rice；
(6) the coldworking strengthened rice of step 5 molding is first placed in electric vacunm drying case, in vacuum 0.025MPa, is dried temperature
Degree carries out electric vacunm drying about 2 hours under conditions of being 35 DEG C；Again at temperature 100-110 DEG C, wind speed 0.7m/s after taking-up
Under the conditions of hot air drying 8-10 minute, then regulate temperature 60-65 DEG C, be dried 10-13 minute under conditions of wind speed 0.4m/s, extremely
Coldworking strengthened rice drying is to 10-13%.
Claims (2)
1. an aroma fishbone coldworking strengthened rice, it is characterised in that be made up of following raw material:
Crack rice 400-410, wheat flour 65-70, butter powder 30-34, wine 30-33, fishbone 20-23, Folium Eriobotryae 3-3.4, big
Fabaceous lecithin, arabic gum and water are appropriate.
The preparation method of a kind of aroma fishbone coldworking strengthened rice the most according to claim 1, it is characterised in that include following
Step:
(1) 10-12 times of water water of Folium Eriobotryae is carried, be filtrated to get Chinese medicine extraction liquid, then Chinese medicine extraction liquid spray drying is made
Powder, mixes with the stirring of butter powder；
(2) by fishbone decatize 4-6 minute, then it is immersed in wine 2-3 hour, finally remixes making beating, filter to obtain serosity,
Mix with the gained material of step 1 again and mix thoroughly；
(3) crack rice and cross 100 mesh sieves after crushed, then it is mixed with the gained material of wheat flour and step 2, admix 0.2% simultaneously
Soybean phospholipid and the arabic gum of 0.5%, by quenched for the material of mixing mixing wet rice flour noodles of making, then it is average to mix wet rice flour noodles
It is divided into two parts；
(4) a portion in mixing wet rice flour noodles step 3 obtained puts into the twin (double) screw extruder without die head, and enters machine
Mixing wet rice flour noodles moisture 29%-32%, at discharge end barrel zone temperature 100-110 DEG C, extruding screw rotating speed 200r/min, feeder
Carrying out an extrusion cooking under the extrusion process of rotating speed 28r/min, obtain pregelatinized rice flour, its gelatinization degree is at 70%-75%；
(5) pregelatinized rice flour after an extrusion cooking of step 4 and the another part also not carrying out extruding are mixed wet rice flour noodles
Carry out mixing quenched, place in the twin (double) screw extruder of die head, enter the mixture moisture 31%-34% of machine, at discharging terminal
Cylinder temperature 60-63 DEG C, extruding screw rotating speed 201r/min, carry out secondary extrusion system under the extrusion process of inlet amount 19-21kg/h
Grain processes, and is molded into coldworking strengthened rice；
(6) the coldworking strengthened rice of step 5 molding is first placed in electric vacunm drying case, in vacuum 0.025MPa, is dried temperature
Degree carries out electric vacunm drying about 2 hours under conditions of being 35 DEG C；Again at temperature 100-110 DEG C, wind speed 0.7m/s after taking-up
Under the conditions of hot air drying 8-10 minute, then regulate temperature 60-65 DEG C, be dried 10-13 minute under conditions of wind speed 0.4m/s, extremely
Coldworking strengthened rice drying is to 10-13%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686748.0A CN106307088A (en) | 2016-08-19 | 2016-08-19 | Vinous fish bone-containing extruded fortified rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686748.0A CN106307088A (en) | 2016-08-19 | 2016-08-19 | Vinous fish bone-containing extruded fortified rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307088A true CN106307088A (en) | 2017-01-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610686748.0A Pending CN106307088A (en) | 2016-08-19 | 2016-08-19 | Vinous fish bone-containing extruded fortified rice and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106307088A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800927A (en) * | 2019-11-12 | 2020-02-18 | 武汉轻工大学 | Rice wine tank compounded extruded rice and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
-
2016
- 2016-08-19 CN CN201610686748.0A patent/CN106307088A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
Non-Patent Citations (1)
| Title |
|---|
| 马文等: "不同干燥方式对重组营养强化米品质调控效应", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800927A (en) * | 2019-11-12 | 2020-02-18 | 武汉轻工大学 | Rice wine tank compounded extruded rice and preparation method thereof |
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Application publication date: 20170111 |
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