CN107712629A - Duck wheat coarse cereals rice and preparation method thereof - Google Patents
Duck wheat coarse cereals rice and preparation method thereof Download PDFInfo
- Publication number
- CN107712629A CN107712629A CN201711058361.1A CN201711058361A CN107712629A CN 107712629 A CN107712629 A CN 107712629A CN 201711058361 A CN201711058361 A CN 201711058361A CN 107712629 A CN107712629 A CN 107712629A
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- coarse cereals
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- rice
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 105
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 74
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 74
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 69
- 235000009566 rice Nutrition 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 235000013312 flour Nutrition 0.000 claims abstract description 59
- 241000219051 Fagopyrum Species 0.000 claims abstract description 34
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 19
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 12
- 235000019713 millet Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 42
- 239000012266 salt solution Substances 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 8
- 230000008961 swelling Effects 0.000 claims description 8
- 238000005469 granulation Methods 0.000 claims description 7
- 230000003179 granulation Effects 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 241000209140 Triticum Species 0.000 abstract description 7
- 235000021307 Triticum Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000894007 species Species 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a kind of duck wheat coarse cereals rice, it is related to coarse cereals field, after 30 parts~70 parts 250 parts~350 parts of bitter buckwheat flour, 150 parts~250 parts of Buckwheat flour, 300 parts~400 parts of corn flour, 50 parts~150 parts of millet flour and pea flour mixing, add water, and stir into cotton-shaped duck wheat coarse cereals material, then cotton-shaped duck wheat coarse cereals material is added into double screw extruder, extruding is cut into the duck wheat coarse cereals rice of rice-shaped.The present invention also provides a kind of preparation method of duck wheat coarse cereals rice.Duck wheat coarse cereals rice provided by the invention, be it is a kind of mixed by various coarse cereals of advocating peace of bitter buckwheat made of nutritious composite artificial rice, not only meet people to the balanced requirement of nutrition, enrich the species of food grains other than rice and wheat.A kind of or optimum food of diabetic.The present invention can also add other various coarse cereals or the various Vegetable powders done made of by dehydration technique according to personal like.
Description
Technical field：
The present invention relates to the technical field of micropore extrusion technique production coarse cereals particle rice, more particularly to a kind of duck wheat coarse cereals
Rice and preparation method thereof.
Background technology：
Modern more and more pursues Science diet, and coarse cereals, coarse food grain and thickness collocation are especially highlighted in Science diet
Food the health of human body is highly profitable, coarse cereals, the diet of coarse food grain are mixed into for a kind of new diet fashion, still
The molded food product of coarse cereals class currently on the market is relatively simple, and nutritional ingredient is also relatively simple, and eating method is also relatively simple.
The content of the invention：
In view of this, it is necessary to which a kind of duck wheat coarse cereals rice is provided.
It there is a need to and a kind of preparation method of duck wheat coarse cereals rice is provided.
A kind of duck wheat coarse cereals rice, by 250 parts~350 parts of bitter buckwheat flour, 150 parts~250 parts of Buckwheat flour, corn flour
After 30 parts~70 parts of 300 parts~400 parts, 50 parts~150 parts of millet flour and pea flour mix, add water, and stir into cotton-shaped
Duck wheat coarse cereals material, then adds double screw extruder by cotton-shaped duck wheat coarse cereals material, and extruding is cut into rice-shaped
Duck wheat coarse cereals rice.
Preferably, in duck wheat coarse cereals rice, water used is mineral water.
Preferably, in duck wheat coarse cereals rice, bitter buckwheat flour used, Buckwheat flour, corn flour, millet flour and pea
Flour is successively according to preferable weight ratio：30:20:35:10:5 ratio mixing, adds water to stir and uses double screw extruder
The duck wheat coarse cereals rice of rice-shaped is made.
A kind of preparation method of duck wheat coarse cereals rice, including following preparation process：
By 250 parts~350 parts of bitter buckwheat flour, 150 parts~250 parts of Buckwheat flour, 300 parts~400 parts of corn flour, millet
After 30 parts~70 parts mixing of 50 parts~150 parts of flour and pea flour, add water, and stir into cotton-shaped duck wheat coarse cereals material；
Cotton-shaped duck wheat coarse cereals material is added squeezing, maturing granulation is carried out in double screw extruder, then dried, bitter buckwheat
Wheat coarse cereals rice is molded, metering packing.
Preferably, in the preparation method of duck wheat coarse cereals rice, matrimony vine coarse cereals composite flour is poured into dough mixing machine, then to
During cotton-shaped matrimony vine coarse cereals are added water into the machine of face, added water is salt solution, and salt solution is salt and water successively according to weight hundred
Divide than being 1:650 ratio mixes, and the temperature of water used is 45 degrees Celsius~55 degrees Celsius in salt solution.
Preferably, cotton-shaped duck wheat coarse cereals material is added and squeezing, maturing granulation, extruder is carried out in double screw extruder
Curing be granulated and be divided into five sections, first pass through the first section and carry out expanded, temperature is 30 degrees Celsius~40 degrees Celsius, then is passed through
Second section carry out it is expanded, swelling temperature be 60 degrees Celsius~80 degrees Celsius, subsequently into the 3rd section, the 3rd section it is expanded
Temperature is 198 degrees Celsius~122 degrees Celsius, expanded subsequently into the progress of the 4th section, and swelling temperature is 148 degrees Celsius~152
Degree Celsius, the 5th section is finally entered, the temperature control of the 5th section is 0 degree Celsius~1 degree Celsius, and last squeezing, maturing is granulated
Machine extrusion extrudes buckwheat coarse cereals rice.
Preferably, the duck wheat coarse cereals rice for pressing curing comminutor extrusion is sent into drying equipment using blower to be done
Dry, drying temperature is arranged to five sections, and the drying temperature of the first section is arranged to 80 degrees Celsius~90 degrees Celsius, the second section
Drying temperature be arranged to 60 degrees Celsius~70 degrees Celsius, it is Celsius that the drying temperature of the 3rd section is arranged to 40 degrees Celsius~50
Degree, the drying temperature of the 4th section are arranged to 20 degrees Celsius~30 degrees Celsius, and it is Celsius that the drying temperature of the first section is arranged to 10
~20 degrees Celsius of degree.
Preferably, duck wheat coarse cereals rice the first section drying when a length of 10 minutes~15 minutes, by the firstth area
Enter after section the drying of the second section it is dry when a length of 10 minutes~15 minutes, subsequently into the 3rd section, dry and dry duration
For 5 minutes~7 minutes, subsequently into the 4th section, a length of 5 minutes~7 minutes when drying is dried, the baking of the 5th section is finally entered
A length of 3 minutes~5 minutes when drying, buckwheat coarse cereals rice is sent drying plant after drying, and cooling, metering bag is blowed
Dress.
By the collocation that tartary buckwheat noodle and buckwheat are creative in the present invention, and millet flour, corn flour are also added in raw material
And bean flour, the mouthfeel of duck wheat coarse cereals rice is improved well and is played waxy.
Duck wheat coarse cereals rice provided by the invention, it is that one kind mixes manufactured battalion by various coarse cereals of advocating peace of bitter buckwheat
Abundant composite artificial rice is supported, not only meets requirement of the people to nutrition equilibrium, enriches the species of food grains other than rice and wheat.It is or a kind of
The optimum food of diabetic.The present invention can also add other various coarse cereals or by dehydration technique system according to personal like
Into dry various Vegetable powders.
Embodiment：
The invention provides three kinds of preferable duck wheat coarse cereals rice production examples.
Embodiment one, the preparation method of duck wheat coarse cereals rice, including following preparation process：
Bitter buckwheat flour 250g, Buckwheat flour 150g, corn flour 300g, millet flour 50g and pea flour 30g are mixed
Afterwards, add water, and stir into cotton-shaped duck wheat coarse cereals material；
Cotton-shaped duck wheat coarse cereals material is added squeezing, maturing granulation is carried out in double screw extruder, then dried, bitter buckwheat
Wheat coarse cereals rice is molded, metering packing.
Embodiment two, the preparation method of duck wheat coarse cereals rice, including following preparation process：
Bitter buckwheat flour 350g, Buckwheat flour 250g, corn flour 400g, millet flour 150g and pea flour 70g are mixed
After conjunction, add water, and stir into cotton-shaped duck wheat coarse cereals material；
Cotton-shaped duck wheat coarse cereals material is added squeezing, maturing granulation is carried out in double screw extruder, then dried, bitter buckwheat
Wheat coarse cereals rice is molded, metering packing.
Embodiment three, the preparation method of duck wheat coarse cereals rice, including following preparation process：
Bitter buckwheat flour 300g, Buckwheat flour 200g, corn flour 350g millet flour 100g and pea flour 50g are mixed
Afterwards, add water, and stir into cotton-shaped duck wheat coarse cereals material；
Cotton-shaped duck wheat coarse cereals material is added squeezing, maturing granulation is carried out in double screw extruder, then dried, bitter buckwheat
Wheat coarse cereals rice is molded, metering packing.
In above-mentioned three kinds of embodiments, in the preparation method of duck wheat coarse cereals rice, matrimony vine coarse cereals composite flour pours into dough mixing machine
Interior, during cotton-shaped matrimony vine coarse cereals are then added water into dough mixing machine, added water is salt solution, salt solution be salt and water successively
It is 1 according to percentage by weight:650 ratio mixes, and the temperature of water used is 45 degrees Celsius~55 degrees Celsius in salt solution.Used
Water is mineral water.
In above-mentioned three kinds of embodiments, cotton-shaped duck wheat coarse cereals material is added into progress squeezing, maturing in double screw extruder and made
Grain, the curing of extruder, which is granulated, is divided into five sections, first passes through the first section and carries out expanded, temperature is 30 degrees Celsius~40 Celsius
Degree, then carry out by the second section expanded, swelling temperature is 60 degrees Celsius~80 degrees Celsius, subsequently into the 3rd section, the 3rd
The swelling temperature of section is 198 degrees Celsius~122 degrees Celsius, and expanded subsequently into the progress of the 4th section, swelling temperature is taken the photograph for 148
Family name degree~152 degree Celsius, the 5th section is finally entered, the temperature control of the 5th section is 0 degree Celsius~1 degree Celsius, is finally squeezed
Pressure curing comminutor extrusion extrusion buckwheat coarse cereals rice.
In above-mentioned three kinds of embodiments, the duck wheat coarse cereals rice for pressing curing comminutor extrusion is sent into by drying using blower and set
Standby to be dried, drying temperature is arranged to five sections, and the drying temperature of the first section is arranged to 80 degrees Celsius~90 degrees Celsius,
The drying temperature of second section is arranged to 60 degrees Celsius~70 degrees Celsius, the drying temperature of the 3rd section be arranged to 40 degrees Celsius~
50 degrees Celsius, the drying temperature of the 4th section is arranged to 20 degrees Celsius~30 degrees Celsius, and the drying temperature of the first section is arranged to
10 degrees Celsius~20 degrees Celsius.Duck wheat coarse cereals rice the first section drying when a length of 10 minutes~15 minutes, by
Enter after one section the drying of the second section it is dry when a length of 10 minutes~15 minutes, subsequently into the 3rd section, dry drying
Shi Changwei 5 minutes~7 minutes, subsequently into the 4th section, a length of 5 minutes~7 minutes when drying is dried, finally enter the 5th area
A length of 3 minutes~5 minutes when section drying is dried, buckwheat coarse cereals rice is sent drying plant after drying, and cooling is blowed, and measures
Packaging.
The duck wheat coarse cereals rice prepared by above-mentioned three kinds of embodiments, make due to the addition of corn flour and millet flour
Color and luster is brighter, the bean flour of addition causes more fragrant cunning in mouthfeel, avoids the bitter and coarse of tartary buckwheat noodle and buckwheat face
Mouthfeel, the duck wheat coarse cereals rice that three kinds of embodiments of the present invention are prepared cooking test is made into respectively, made in every kind of embodiment
Time for the boiling of the duck wheat coarse cereals rice boiling gone out is 10 minutes~12 minutes, and meter Yu Shui ratio is 1 jin of duck wheat
Coarse cereals rice addition 30ml water carries out boiling, the coarse cereals rice color and luster brown color that boiling goes out, and fragrance is that the fragrant and sweet and bean flour of corn is fragrant
Synthesis, mouthfeel compare play it is glutinous, do not stick to one's teeth, the sense of taste is more fragrant and more sweet, conceals the mouthfeel of the slight bitter of duck wheat so that the present invention carries
The nutritive value and mouthfeel of the duck wheat coarse cereals rice of confession are greatly improved, deep to be liked by consumers in general.
Duck wheat coarse cereals rice provided by the invention, it is that one kind mixes manufactured battalion by various coarse cereals of advocating peace of bitter buckwheat
Abundant composite artificial rice is supported, not only meets requirement of the people to nutrition equilibrium, enriches the species of food grains other than rice and wheat.It is or a kind of
The optimum food of diabetic.The present invention can also add other various coarse cereals or by dehydration technique system according to personal like
Into dry various Vegetable powders.
Claims (8)
- A kind of 1. duck wheat coarse cereals rice, it is characterised in that：Duck wheat coarse cereals rice is by 250 parts~350 parts of bitter buckwheat flour, Buckwheat flour 30 parts~70 parts of 150 parts~250 parts, 300 parts~400 parts of corn flour, 50 parts~150 parts of millet flour and pea flour mix Afterwards, add water, and stir into cotton-shaped duck wheat coarse cereals material, cotton-shaped duck wheat coarse cereals material is then added into double screw extruder, Extruding is cut into the duck wheat coarse cereals rice of rice-shaped.
- 2. duck wheat coarse cereals rice as claimed in claim 1, it is characterised in that：In duck wheat coarse cereals rice, water used is mineral spring Water.
- 3. duck wheat coarse cereals rice as claimed in claim 1 or 2, it is characterised in that：In duck wheat coarse cereals rice, tartary buckwheat noodle used Powder, Buckwheat flour, corn flour, millet flour and pea flour are successively according to preferable weight ratio：30:20:35:10:5 Ratio mixes, and adds water to stir and uses double screw extruder that the duck wheat coarse cereals rice of rice-shaped is made.
- A kind of 4. preparation method of duck wheat coarse cereals rice, it is characterised in that：The preparation method of duck wheat coarse cereals rice includes following system Standby step：By 250 parts~350 parts of bitter buckwheat flour, 150 parts~250 parts of Buckwheat flour, 300 parts~400 parts of corn flour, millet flour 50 parts~150 parts, with after 30 parts~70 parts mixing of pea flour, add water, and stir into cotton-shaped duck wheat coarse cereals material；Cotton-shaped duck wheat coarse cereals material is added squeezing, maturing granulation is carried out in double screw extruder, then dried, duck wheat is miscellaneous Grain rice is molded, metering packing.
- 5. the preparation method of duck wheat coarse cereals rice as claimed in claim 4, it is characterised in that：The preparation side of duck wheat coarse cereals rice In method, matrimony vine coarse cereals composite flour is poured into dough mixing machine, during cotton-shaped matrimony vine coarse cereals are then added water into dough mixing machine, Added water is salt solution, and salt solution is that salt and water are successively 1 according to percentage by weight:650 ratio mixes, water used in salt solution Temperature is 45 degrees Celsius~55 degrees Celsius.
- 6. the preparation method of the duck wheat coarse cereals rice as described in claim 4 or 5, it is characterised in that：By cotton-shaped duck wheat coarse cereals Material adds and squeezing, maturing granulation is carried out in double screw extruder, and the curing of extruder, which is granulated, is divided into five sections, first passes through the The progress of one section is expanded, and temperature is 30 degrees Celsius~40 degrees Celsius, then expanded by the progress of the second section, and swelling temperature is taken the photograph for 60 Family name degree~80 degree Celsius, subsequently into the 3rd section, the swelling temperature of the 3rd section is 198 degrees Celsius~122 degrees Celsius, then Expanded into the progress of the 4th section, swelling temperature is 148 degrees Celsius~152 degrees Celsius, finally enters the 5th section, the 5th section Temperature control be 0 degree Celsius~1 degree Celsius, last squeezing, maturing comminutor extrusion extrudes buckwheat coarse cereals rice.
- 7. the preparation method of duck wheat coarse cereals rice as claimed in claim 6, it is characterised in that：Using blower curing will be pressed to make The duck wheat coarse cereals rice of grain machine extrusion is sent into drying equipment and is dried, and drying temperature is arranged to five sections, the first section Drying temperature is arranged to 80 degrees Celsius~90 degrees Celsius, and the drying temperature of the second section is arranged to 60 degrees Celsius~70 degrees Celsius, The drying temperature of 3rd section is arranged to 40 degrees Celsius~50 degrees Celsius, the drying temperature of the 4th section be arranged to 20 degrees Celsius~ 30 degrees Celsius, the drying temperature of the first section is arranged to 10 degrees Celsius~20 degrees Celsius.
- 8. the preparation method of duck wheat coarse cereals rice as claimed in claim 7, it is characterised in that：Duck wheat coarse cereals rice is in the firstth area The drying of section when a length of 10 minutes~15 minutes, enter after the first section the drying of the second section it is dry when a length of 10 points Clock~15 minute, subsequently into the 3rd section, a length of 5 minutes~7 minutes when drying is dried, subsequently into the 4th section, drying A length of 5 minutes~7 minutes when drying, finally enter when the drying of the 5th section is dried a length of 3 minutes~5 minutes, buckwheat after drying Coarse cereals rice is sent drying plant, and cooling, metering packing is blowed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711058361.1A CN107712629A (en) | 2017-11-01 | 2017-11-01 | Duck wheat coarse cereals rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711058361.1A CN107712629A (en) | 2017-11-01 | 2017-11-01 | Duck wheat coarse cereals rice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712629A true CN107712629A (en) | 2018-02-23 |
Family
ID=61221479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711058361.1A Pending CN107712629A (en) | 2017-11-01 | 2017-11-01 | Duck wheat coarse cereals rice and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001238626A (en) * | 2000-02-29 | 2001-09-04 | House Foods Corp | Puffed food, method for producing the same and topping composition |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN101647529A (en) * | 2009-08-26 | 2010-02-17 | 浙江晨云实业有限公司 | Minor cereal rice |
| CN103190581A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Processing technology for purple potato coarse cereal rice |
-
2017
- 2017-11-01 CN CN201711058361.1A patent/CN107712629A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001238626A (en) * | 2000-02-29 | 2001-09-04 | House Foods Corp | Puffed food, method for producing the same and topping composition |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN101647529A (en) * | 2009-08-26 | 2010-02-17 | 浙江晨云实业有限公司 | Minor cereal rice |
| CN103190581A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Processing technology for purple potato coarse cereal rice |
Non-Patent Citations (2)
| Title |
|---|
| 天津轻工业学院、无锡轻工大学: "《食品工艺学 上册》", 31 May 1994, 中国轻工业出版社 * |
| 魏益民 等: "《食品挤压理论与技术 上》", 31 July 2009, 中国轻工业出版社 * |
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Application publication date: 20180223 |