CN108576550A - A method of to crack rice with five cereals as raw material production engineering rice - Google Patents
A method of to crack rice with five cereals as raw material production engineering rice Download PDFInfo
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- CN108576550A CN108576550A CN201810210183.8A CN201810210183A CN108576550A CN 108576550 A CN108576550 A CN 108576550A CN 201810210183 A CN201810210183 A CN 201810210183A CN 108576550 A CN108576550 A CN 108576550A
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- rice
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- niblet
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- 235000009566 rice Nutrition 0.000 title claims abstract description 166
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- 239000002994 raw material Substances 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
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- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 19
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 239000000843 powder Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 9
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 9
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 9
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 9
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 9
- 239000011719 vitamin A Substances 0.000 claims abstract description 9
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- 229940046009 vitamin E Drugs 0.000 claims abstract description 9
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- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 5
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- 244000300264 Spinacia oleracea Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims description 156
- 235000013601 eggs Nutrition 0.000 claims description 40
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 19
- 238000005336 cracking Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
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- 238000010009 beating Methods 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
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- 238000007873 sieving Methods 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 238000005469 granulation Methods 0.000 claims 1
- 230000003179 granulation Effects 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 abstract description 9
- 229930003231 vitamin Natural products 0.000 abstract description 9
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- 239000011782 vitamin Substances 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 239000013589 supplement Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000219315 Spinacia Species 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 10
- 230000035764 nutrition Effects 0.000 description 8
- 230000036541 health Effects 0.000 description 5
- 235000013619 trace mineral Nutrition 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
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- 235000015097 nutrients Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 230000005802 health problem Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- ZDGGJQMSELMHLK-UHFFFAOYSA-N m-Trifluoromethylhippuric acid Chemical compound OC(=O)CNC(=O)C1=CC=CC(C(F)(F)F)=C1 ZDGGJQMSELMHLK-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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 a kind of to crack rice with five cereals as the method for raw material production engineering rice, is related to food processing technology field, engineered rice includes raw material：Crack rice, niblet, big beans, mung bean, red bean, spinach, celery, sweet potato powder, vitamin E, vitamin A, epoxidized soybean oil, mineral water, egg, Gluten；Engineered rice prepared by the method for the present invention is rich in abundant natural plants element, and is rich in abundant vitamin, supplements in people's daily life because finely living the various vitamins lacked；And preparation method is simple, equipment operation is easy, has equipment prepared by engineered rice in market, it is high to prepare feasibility；The original taste for not damaging cereal by Slow-rate freezing drying means can be good at keeping original local flavor, and rice rice fragrance is held in engineered rice relaying continuation of insurance, can with long-term preservation, without worry because weather reason and engineered rice mildew, souring phenomena such as occur.
Description
Technical field：
The present invention relates to food processing preparing technical fields, and in particular to a kind of to be produced as raw material with five cereals using cracking rice
The method of engineered rice.
Background technology：
Engineered rice is also known as artificial rice, and engineered rice is the substitute of general rice, wherein be added to various vitamins,
Trace element and protein, to solve the health problem caused by public's hypovitaminosis.Common cereal in process can
It is the nutritional ingredient in supplement or enrichment rice to cause a large amount of nutrient loss, the trace element such as forced for vitamins B races and iron,
The deficiency for improving nutrient in food adjusts human nutrition equilibrium, prevents disease and promotion to meet the requirement of nutrition and energy supply
Health is improved the quality of living.Therefore, engineered rice is optimal novel staple food in modern people's life.
Engineered rice contains various vitamins, the trace element of needed by human body, it can play the function of adjusting function of human body,
It is to break through the original object for maintaining health.It is that human body is necessary that engineered rice, which includes nutritious element, it can be considered a kind of
It is that completely new, modern society needs, optimum health situation can be maintained.It will change people from " the enough diet " pursued before
It is transformed into the brand-new epoch of pursuit " optimum health rice ".
Invention content：
It is a kind of big as raw material production engineering with five cereals to crack rice technical problem to be solved by the present invention lies in providing
The method of rice enriches rice and prepares source, and can prepare rice full of nutrition, and abundant nutrition type rice is provided for people, mends
Fill required trace element and nutrition in daily life.And the engineered rice prepared can not have to worry because of weather with long-term preservation
Phenomena such as reason and rice mildew, souring occurs, and the engineered rice fresh keeping time that this preparation method obtains is long, and nutrition is not lost,
Taste fresh.
The technical problems to be solved by the invention are realized using following technical scheme：
A method of to crack rice with five cereals as raw material production engineering rice, the engineered rice includes following number
Raw material：
Crack rice 20-29 parts, 15-25 parts of niblet, beans 9-15 parts big, 5-13 parts of mung bean, 6-13 parts of red bean, spinach 6-16
Part, 3-9 parts of celery, 2-7 parts of sweet potato powder, 0.5-3 parts of vitamin E, 0.3-2 parts of vitamin A, 0.05-0.5 parts of epoxidized soybean oil,
4-13 parts of mineral water, 4-9 parts of egg, 13-15 parts of Gluten.
It is described to crack rice with five cereals as the production method of raw material production engineering rice：
(1) rice that rice broken shell generates when choosing rice harvesting, after collecting complete rice, cracking rice for sieving is carried out again
Be sieved 400-500 mesh, removes soil, dust, and rice shell etc. is removed by blowing；
(2) cracking rice for selection is soaked into clear water, and acetic acid is added dropwise to 0.01mol/L, stirring, which is cracked rice, impregnates 2-4h, waits for
Crack rice surface whiting；
(3) niblet, big beans that superior in quality, nothing goes mouldy or rots are chosen, and niblet, big beans input are crushed
In machine, it is ground into granularity 0.1-0.5cm, and niblet, big beans and mung bean, red bean after crushing are put into 0.01mol/L acetic acid
1-2h is impregnated in solution, waits for that niblet, big beans, mung bean, red bean, surface are impregnated with；
(4) take out impregnate after niblet, big beans, crack rice, mung bean, red bean are put into grinder, by niblet, soybean
Grain, crack rice, mung bean, red bean are pulverized；
(5) high-quality spinach, celery are chosen, after spinach, celery are cleaned up drying remove large quantity of moisture, and by spinach,
Celery is put into juice extractor, is prepared into juice, and remove residue；
(6) ratio egg in formula is chosen, beating eggs are placed in stirring container, egg places container after stirring evenly
And be put into -20 ± 5 DEG C of refrigerator-freezers, 3-6h is placed in egg freezing, after egg taking-up is dissolved and is put into boiling in 100 DEG C of steamers
15-30min is put into after egg cooks in drying box, 80 ± 5 DEG C of dryings until egg moisture is controlled in 5-10%, after by chicken
It is for use it to be ground into powder in egg input pulverizer；
(7) liquid squeezed the juice in step 5 is added in step 4 mixed powder, is stirred evenly, stirring is simultaneously and into mixture
Vitamin E, vitamin A, epoxidized soybean oil, egg powder, Gluten is added, the mixture input rice after stirring evenly is granulated system
In grain system, and rice moisture is controlled≤14% by engineered rice drying system；
(8) it can be that rice is granular, partially flat corn is granular or it to pass through engineered rice shape prepared by rice granulating system
The cereal etc. of his shape.
The wherein described step 2 acetic acid immersion is cracked rice, and cracking rice, it is soft, loose to make to crack rice by sodium bicarbonate solution immersion
The space structure cracked rice, for the later stage crack rice drying moisture and it is puffing prepare, make it is puffing after space structure of cracking rice it is softer, and
Nutrient component damages are few.
The wherein described engineered rice drying system carries out freezing procedure to engineered rice using Slow-rate freezing drying process and does
Dry, freezing is divided into 3 stages, and the first stage is reduced to 0 DEG C from room temperature, and 0.5-1.5 DEG C of reduction per minute vacuumizes simultaneously, and
30-60min is kept at 0 DEG C；After continue to be cooled to -45--55 DEG C, and the vacuum freeze drying 8-24h in freeze-drying machine；
After be gradually heating to 0 DEG C, and vacuum degree in freeze drying box is discharged to normal pressure；Temperature is finally warming up to room temperature, and will be cold
Be lyophilized it is dry after engineered rice be packed into packaging bag, rear to carry out Co60 irradiation-sterilizes, sterilization conditions are：500-2000Gy irradiates 1-
8h, engineered rice are prepared and are completed.
The beneficial effects of the invention are as follows：
(1) engineered rice prepared by the method for the present invention is rich in abundant natural plants element, and is rich in abundant vitamin,
Because finely living the various vitamins lacked in supplement people's daily life；
(2) while supplementing water soluble vitamin, fat-soluble A and E is added, supplement human body is to liposoluble vitamin
Needs, and grease is added in preparation method, can preferably promote absorption of the human body to liposoluble vitamin；And change tradition
The demand of nutritional ingredient in cereals, meets the needs of people；
(3) preparation method is simple in the present invention, and equipment operation is easy, has equipment prepared by engineered rice, system in market
Standby feasibility is high；
(4) pass through original taste that Slow-rate freezing drying means does not damage cereal, can be good at keeping original local flavor, and
Engineered rice relaying continuation of insurance holds rice and distributes a meter fragrance, and the engineered rice of preparation can not have to worry because of weather with long-term preservation
Phenomena such as reason and rice mildew, souring occurs；
(5) preparation engineering rice is packed into after packaging bag by sterilizing, the microorganisms such as bacterium can be killed, maintain food peace
Full health, and not spoiled work rice flavor and nutrition.
Specific implementation mode：
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1：
A method of to crack rice with five cereals as raw material production engineering rice, the engineered rice includes following number
Raw material：
Crack rice 20 parts, 15 parts of niblet, 9 parts of big beans, 6 parts of mung bean, 7 parts of red bean, 8 parts of spinach, 4 parts of celery, sweet potato powder 5
Part, 0.5 part of vitamin E, 0.3 part of vitamin A, 0.1 part of epoxidized soybean oil, 8 parts of mineral water, 5 parts of egg, 13 parts of Gluten.
It is described to crack rice with five cereals as the production method of raw material production engineering rice：
(1) rice that rice broken shell generates when choosing rice harvesting, after collecting complete rice, cracking rice for sieving is carried out again
Be sieved 400-450 mesh, removes soil, dust, and rice shell etc. is removed by blowing；
(2) cracking rice for selection is soaked into clear water, and acetic acid is added dropwise to 0.01mol/L, stirring, which is cracked rice, impregnates 2h, waits for broken
The whiting of rice surface；
(3) niblet, big beans that superior in quality, nothing goes mouldy or rots are chosen, and niblet, big beans input are crushed
In machine, it is ground into granularity 0.3-0.5cm, and niblet, big beans and mung bean, red bean after crushing are put into 0.01mol/L acetic acid
1.5h is impregnated in solution, waits for that niblet, big beans surface are impregnated with；
(4) take out impregnate after niblet, big beans, crack rice, mung bean, red bean are put into grinder, by niblet, soybean
Grain, crack rice, mung bean, red bean are pulverized；
(5) high-quality spinach, celery are chosen, after spinach, celery are cleaned up drying remove large quantity of moisture, and by spinach,
Celery is put into juice extractor, is prepared into juice, and remove residue；
(6) ratio egg in formula is chosen, beating eggs are placed in stirring container, egg places container after stirring evenly
And be put into -25 DEG C of refrigerator-freezers, egg freezing place 4h, after by egg taking-up dissolve and be put into boiling 20min in 100 DEG C of steamers,
Be put into drying box after egg cooks, 85 DEG C of dryings until egg moisture is controlled 6%, after egg put into powder in pulverizer
It is for use to be broken into powder；
(7) liquid squeezed the juice in step 5 is added in step 4 mixed powder, is stirred evenly, stirring is simultaneously and into mixture
Vitamin E, vitamin A, epoxidized soybean oil, egg powder, Gluten is added, the mixture input rice after stirring evenly is granulated system
In grain system, and rice moisture is controlled≤14% by engineered rice drying system.
(8) it is granular for big rice-shaped, partially flat corn to pass through engineered rice shape prepared by rice granulating system.
The wherein described engineered rice drying system carries out freezing procedure to engineered rice using Slow-rate freezing drying process and does
Dry, freezing is divided into 3 stages, and the first stage is reduced to 0 DEG C from room temperature, and 0.5 DEG C of reduction per minute vacuumizes, and simultaneously at 0 DEG C
Keep 30min；After continue to be cooled to -45 DEG C, and the vacuum freeze drying 8h in freeze-drying machine；After be gradually heating to 0 DEG C,
And vacuum degree in freeze drying box is discharged to normal pressure；Temperature is finally warming up to room temperature, and the engineering after freeze-drying is big
Rice is packed into packaging bag, rear to carry out Co60 irradiation-sterilizes, and sterilization conditions are：1000Gy, irradiates 4h, and engineered rice is prepared and completed.
Embodiment 2：
A method of to crack rice with five cereals as raw material production engineering rice, the engineered rice includes following number
Raw material：
Crack rice 20 parts, 16 parts of niblet, 11 parts of big beans, 8 parts of mung bean, 8 parts of red bean, 7 parts of spinach, 6 parts of celery, sweet potato powder
5 parts, 1.5 parts of vitamin E, 0.5 part of vitamin A, 0.15 part of epoxidized soybean oil, 4-13 parts of mineral water, 7 parts of egg, Gluten
15 parts.
It is described to crack rice with five cereals as the production method of raw material production engineering rice：
(1) rice that rice broken shell generates when choosing rice harvesting, after collecting complete rice, cracking rice for sieving is carried out again
Be sieved 500 mesh, removes soil, dust, and rice shell etc. is removed by blowing；
(2) cracking rice for selection is soaked into clear water, and acetic acid is added dropwise to 0.01mol/L, stirring, which is cracked rice, impregnates 2-4h, waits for
Crack rice surface whiting；
(3) niblet, big beans that superior in quality, nothing goes mouldy or rots are chosen, and niblet, big beans input are crushed
In machine, it is ground into granularity 0.2cm, and will be in niblet, big beans, mung bean, red bean input 0.01mol/L acetums after crushing
1.5h is impregnated, waits for that niblet, big beans, mung bean, red bean surface are impregnated with；
(4) take out impregnate after niblet, big beans, crack rice, mung bean, red bean are put into grinder, by niblet, soybean
Grain, crack rice, mung bean, red bean are pulverized；
(5) high-quality spinach, celery are chosen, after spinach, celery are cleaned up drying remove large quantity of moisture, and by spinach,
Celery is put into juice extractor, is prepared into juice, and remove residue；
(6) ratio egg in formula is chosen, beating eggs are placed in stirring container, egg places container after stirring evenly
And be put into -20 DEG C of refrigerator-freezers, egg freezing place 5h, after by egg taking-up dissolve and be put into boiling 20min in 100 DEG C of steamers,
Be put into drying box after egg cooks, 80 DEG C of dryings until egg moisture is controlled 8%, after egg put into powder in pulverizer
It is for use to be broken into powder；
(7) liquid squeezed the juice in step 5 is added in step 4 mixed powder, is stirred evenly, stirring is simultaneously and into mixture
Vitamin E, vitamin A, epoxidized soybean oil, egg powder, Gluten is added, the mixture input rice after stirring evenly is granulated system
In grain system, and rice moisture is controlled≤14% by engineered rice drying system.
(8) it can be that rice is granular, partially flat corn is granular or it to pass through engineered rice shape prepared by rice granulating system
The cereal etc. of his shape.
The wherein described engineered rice drying system carries out freezing procedure to engineered rice using Slow-rate freezing drying process and does
Dry, freezing is divided into 3 stages, and the first stage is reduced to 0 DEG C from room temperature, and 0.8 DEG C of reduction per minute vacuumizes, and simultaneously at 0 DEG C
Keep 45min；After continue to be cooled to -55 DEG C, and the vacuum freeze drying 12h in freeze-drying machine；After be gradually heating to 0
DEG C, and vacuum degree in freeze drying box is discharged to normal pressure；Temperature is finally warming up to room temperature, and by the engineering after freeze-drying
Rice is packed into packaging bag, rear to carry out Co60 irradiation-sterilizes, and sterilization conditions are：800Gy, irradiates 3h, and engineered rice is prepared and completed.
To carrying out experiment investigation respectively in embodiment provided by the invention, by 2 made engineered rice of embodiment 1 and embodiment
It is investigated, testing result is shown in Table 1；
1 engineered rice of table investigates result
By 2 preparation engineering rice of embodiment 1 and embodiment, engineered rice prepared by the present invention distributes meter Xiang, by preparing
Method and Slow-rate freezing drying do not damage original taste of cereal, can be good at keeping original local flavor, and engineered rice relays
Continuation of insurance holds rice and distributes a meter fragrance, and the engineered rice of preparation can not have to worry because of weather reason and rice life with long-term preservation
Phenomena such as mould, souring, occurs, and will prepare molding engineered rice and is packed into after packaging bag by sterilizing, can kill micro- life such as bacterium
Object maintains food safety and sanitation, and not spoiled work rice flavor and nutrition, sanitary index qualified.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of to crack rice with five cereals as the method for raw material production engineering rice, which is characterized in that the engineered rice packet
Include the raw material of following number：
Crack rice 20-29 parts, 15-25 parts of niblet, beans 9-15 parts big, 5-13 parts of mung bean, 6-13 parts of red bean, 6-16 parts of spinach,
3-9 parts of celery, 2-7 parts of sweet potato powder, 0.5-3 parts of vitamin E, 0.3-2 parts of vitamin A, 0.05-0.5 parts of epoxidized soybean oil, mine
4-13 parts of substance water, 4-9 parts of egg, 13-15 parts of Gluten.
2. a kind of to crack rice with five cereals as the method for raw material production engineering rice, it is characterised in that：It is described to crack rice and five
Paddy coarse cereals are the production method of raw material production engineering rice：
(1) rice that rice broken shell generates when choosing rice harvesting, after collecting complete rice, cracking rice for sieving is sieved again
400-500 mesh removes soil, dust, and rice shell etc. is removed by blowing；
(2) cracking rice for selection is soaked into clear water, and acetic acid is added dropwise to 0.01mol/L, stirring, which is cracked rice, impregnates 2-4h, waits cracking rice
Whiten on surface；
(3) niblet, big beans that superior in quality, nothing goes mouldy or rots are chosen, and niblet, big beans are put into pulverizer
In, it is ground into granularity 0.1-0.5cm, and niblet, big beans and mung bean, red bean input 0.01mol/L acetic acid after crushing is molten
1-2h is impregnated in liquid, waits for that niblet, big beans, mung bean, red bean, surface are impregnated with；
(4) take out impregnate after niblet, big beans, crack rice, mung bean, red bean are put into grinder, by niblet, big beans,
It cracks rice, mung bean, red bean are pulverized；
(5) high-quality spinach, celery are chosen, after spinach, celery are cleaned up drying remove large quantity of moisture, and by spinach, celery
It puts into juice extractor, is prepared into juice, and remove residue；
(6) ratio egg in formula is chosen, beating eggs are placed in stirring container, egg is placed container and put after stirring evenly
Enter in -20 ± 5 DEG C of refrigerator-freezers, 3-6h is placed in egg freezing, after egg taking-up is dissolved and is put into boiling 15- in 100 DEG C of steamers
30min is put into after egg cooks in drying box, 80 ± 5 DEG C of dryings until egg moisture is controlled in 5-10%, after egg is thrown
It is for use to enter to be ground into powder in pulverizer；
(7) liquid squeezed the juice in step 5 is added in step 4 mixed powder, is stirred evenly, stirred simultaneously and be added into mixture
Vitamin E, vitamin A, epoxidized soybean oil, egg powder, Gluten, the mixture input rice after stirring evenly are granulated granulation system
In system, and rice moisture is controlled≤14% by engineered rice drying system；
(8) it can be that rice is granular, partially flat corn is granular or other shapes to pass through engineered rice shape prepared by rice granulating system
The cereal etc. of shape.
3. according to claim 2 to crack rice with five cereals as the method for raw material production engineering rice, it is characterised in that：
The wherein described engineered rice drying system carries out freezing procedure drying, freezing point using Slow-rate freezing drying process to engineered rice
For 3 stages, the first stage is reduced to 0 DEG C from room temperature, and 0.5-1.5 DEG C of reduction per minute vacuumizes simultaneously, and is kept at 0 DEG C
30-60min；After continue to be cooled to -45--55 DEG C, and the vacuum freeze drying 8-24h in freeze-drying machine；Gradually heating afterwards
It is discharged to normal pressure to 0 DEG C, and by vacuum degree in freeze drying box；Temperature is finally warming up to room temperature, and will be after freeze-drying
Engineered rice is packed into packaging bag, rear to carry out Co60 irradiation-sterilizes, and sterilization conditions are：500-2000Gy irradiates 1-8h, engineered rice
Prepare completion.
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Cited By (1)
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