CN109170589A - A method of instant-rice is prepared with Broken rice as its raw material - Google Patents
A method of instant-rice is prepared with Broken rice as its raw material Download PDFInfo
- Publication number
- CN109170589A CN109170589A CN201811136928.7A CN201811136928A CN109170589A CN 109170589 A CN109170589 A CN 109170589A CN 201811136928 A CN201811136928 A CN 201811136928A CN 109170589 A CN109170589 A CN 109170589A
- Authority
- CN
- China
- Prior art keywords
- rice
- raw material
- finished product
- drying
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 81
- 235000009566 rice Nutrition 0.000 title claims abstract description 81
- 239000002994 raw material Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 238000001035 drying Methods 0.000 claims abstract description 59
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 235000013339 cereals Nutrition 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920002907 Guar gum Polymers 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 239000000665 guar gum Substances 0.000 claims abstract description 8
- 229960002154 guar gum Drugs 0.000 claims abstract description 8
- 235000010417 guar gum Nutrition 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 79
- 239000000047 product Substances 0.000 claims description 32
- 239000011265 semifinished product Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000007602 hot air drying Methods 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 14
- 238000012216 screening Methods 0.000 claims description 10
- 238000005336 cracking Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 2
- 239000000571 coke Substances 0.000 claims 1
- 238000004925 denaturation Methods 0.000 claims 1
- 230000036425 denaturation Effects 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 7
- 230000000050 nutritive effect Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000006057 Non-nutritive feed additive Substances 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 241001504664 Crossocheilus latius Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 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
- 230000010148 water-pollination Effects 0.000 description 1
- 235000020985 whole grains Nutrition 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of methods for preparing instant-rice with Broken rice as its raw material, this method is to crack rice for major ingredient, using converted starch, guar gum, monoglyceride as ingredient, by mixing quenched, extrusion forming, drying, cooling, economic and environment-friendly, convenient, full grains, the instant-rice that glossiness is good, grain shape is uniform, mouthfeel is excellent have been made, retrogradation problem of aging after effectively inhibiting product curing, improves the rehydration of product.
Description
Technical field
The present invention relates to the preparation fields of instant-rice, and in particular to a kind of side that instant-rice is prepared with Broken rice as its raw material
Method.
Background technique
Cracking rice is byproduct in rice processing, and rice processing enterprises pursue the precision and whiteness of rice admittedly, and stone roller cuts intensity
It is higher and higher, it produces during stone roller is cut and largely cracks rice, because the mouthfeel cracked rice is poor, the overwhelming majority is separated.
The yield rate of most of its highed milled rice of rice processing enterprises is only 55% or so, and the output cracked rice is 15% or so.At present this
Part, which is cracked rice, is typically used as feed, and economic value is 1/3-1/2 lower than highed milled rice, in fact, cracking rice in addition to containing broken embryo
Newborn part is outer, also containing the most of rice embryo to fall off during paddy processing, and in rice embryo containing rice major part protein,
Fat, vitamin and other nutrients, nutritive value are higher than whole grain polished rice.Therefore, the preciousness of grain resource is made full use of
Nutritive value, improves the comprehensive utilization ratio cracked rice and added value is an enterprise and the major issue that scientific research is paid close attention to jointly.
Patent CN107048200A discloses a kind of method of organic rice rice easy to make comprising the steps of: will
Beta-cyclodextrin is dissolved in pure water, and organic rice is added, passes through aluminium foil food bag Vacuum Package；Food bag is put at 50~60 DEG C
Water in impregnate 30~40min, then by it in 300~500Mpa of pressure, temperature is that 10~20min is impregnated at 30~40 DEG C,
Obtain the organic rice of nutrition enhancing；After the organic rice of obtained nutrition enhancing is crushed, crosses 40~100 meshes and obtain rice
Blender is added in powder, and powdered beef, carrot meal, salt, monoglyceride is added by formula, mixes well in blender, from head die
It is squeezed out at hole, is cut into rice kernel shape with cutter；The obtained grain of rice is dried to obtain the instant-rice.
This method is in organic rice processing step, from selection to pretreatment, needs a large amount of preparations, and according to said method
The instant rice produced has certain shortcoming in the uniformity of quality, the rehydration of product, mouthfeel.
Summary of the invention
To solve the above-mentioned problems, that the invention proposes a kind of economic and environment-friendly and product particles is full, glossiness is good, grain
The method that type is uniform, mouthfeel more preferably prepares instant-rice with Broken rice as its raw material.
To achieve the goals above, technical solution of the present invention is as follows:
A method of instant-rice is prepared with Broken rice as its raw material, is included the following steps:
S1, mixing: being added in mixing arrangement and crack rice, and measured on the basis of cracking rice, and the change of 1.5~3% weight ratios is added
Property starch；The guar gum of 0.01~0.1% weight ratio, the monoglyceride of 0.01~0.1% weight ratio and 15~18% weight ratios
Water mixes well in mixing arrangement, forms mixed raw material；
S2, extrusion forming: mixed raw material is sent into twin-screw extruder device, pressurizing and ageing, is then squeezed into rice step by step
Granular semi-finished product；
S3, drying: rice-shaped semi-finished product are transported into drying unit and are dried；
S4, cooling: it is cooling under natural wind by the semi-finished product after drying, form finished product instant-rice.
In the present invention, it cracks rice easy acquisition, it is at low cost, and nutritive value is higher, is to compare ring to the recycling of resource
It protects.Converted starch, guar gum and monoglyceride have good emulsifiability, hydrophilic group rich in, parent as processing aid
Aqueous strong, effect has: after 1. mix it with raw material, can make that material and water are abundant, combine closely, to be conducive to material
Swollen and curing；2. since there is these three processing aids good hydrophily can make product when being soaked in water product
Water suction softening rapidly, and make product rehydration uniform, to be conducive to the convenient property of product.Meanwhile converted starch is added,
Also can change curing rice internal structure so that product particle is full, glossiness is good, grain shape is uniform, it is edible when mouthfeel it is closer
Rice after boiling.
Present invention employs Twin-Screw Extrusion Technologies, effectively prevent the presence of fecula particle, and fill raw material
Share in the benefit it is swollen, curing.Under pressurized conditions step by step, air is drained in material, the inside and outside differential pressure for absorbing moisture is eliminated, to make
Starch sufficiently absorbs water, and is conducive to swollen, curing, creates necessary condition for the curing of material.
Preferably, it in S1 step, will crack rice before mixing arrangement is added, will crack rice crushing, cross 60~100 meshes.
To crack rice after crushing and be sieved in advance, crack rice, the mixing of converted starch, guar gum and monoglyceride more evenly, squeeze
Press effect also more preferable, to improve the uniformity of product quality.
Preferably, in S2 step, 100~110r/min is set by the twin-screw revolving speed of twin-screw extruder device, into
Three sections of row heating, are arranged 75-85 DEG C of level-one temperature, pressure 0.8MPa, 105-115 DEG C of second level temperature, pressure 0.8MPa, three-level temperature
Spend 80-90 DEG C, pressure 0.8MPa.
Three sections of temperature in the present invention are set, the curing degree of final products can be made to can achieve 92~98%.
Preferably, in the S3 step, setting twin-screw extruder device suppresses that diameter is 2~3 ㎜, length is 6~8 ㎜
Rice-shaped semi-finished product.
Preferably, S3 step further comprises:
S3a, first hot-air seasoning: rice-shaped semi-finished product are subjected to first time drying in hot-air drying unit；
S3b, secondary microwave drying: it by the semi-finished product after S3a step, is sent into drying device by microwaves and is dried again
It is dry；
S3c, again hot-air seasoning: by the semi-finished product after S3b step, third time baking is carried out in hot-air drying unit
It is dry.
Preferably, in S3a and S3c step, the drying temperature that hot-air drying unit is arranged is 60-80 DEG C, drying time period
For 20-30min.
Preferably, in S3b step, 40-70 DEG C is set by the spin manifold temperature of drying device by microwaves, drying time period is
20-30min。
After starch curing, if temperature reduces, the structure of starch is very while in the higher situation of product moisture, after gelatinization
It is easy to happen and rearranges, the age of starch retrogradation after making gelatinization, the starch of formation is difficult to be digested, to influence
The mouthfeel and nutritive value of product.With life, of the invention is micro- again using first hot-air seasoning for the aging of gelatinized starch in order to prevent
The mode of hot-air seasoning and then the cooling material of natural wind carries out dehydration drop to the rice-shaped semi-finished product of extrusion forming again for wave drying
Temperature, this method is since dehydration is short, so that moisture is already below 14% while cooling for material, to solve gelatinized starch
Aging retrogradation problem.
Preferably, this method is after S4 step, further includes:
S5, classification: finished product after cooling is classified, unsound grain is filtered out；
S6, color sorting: carrying out infrared screening to finished product before packing, and it is 3~5 μm that infrared screening parameter, which is arranged, rejects yellow grain
Rice is charred rice, puffed grains, impurity.
Preferably, in S2 step, 50~70r/min is set by the revolving speed of mixing arrangement, mixing duration 10~
20min。
Preferably, converted starch is sweet potato converted starch and/or modified potato starch.
Present invention instant-rice produced can choose boiled water and brew 8-10min or warm water immersion 20- when edible
25min or normal-temperature water impregnate 25-30min, simple and convenient, do not need other heating device.
The present invention has the beneficial effect that:
(1) more scientific formula is used, it is at low cost, economic and environment-friendly, while nutritive value is high, product quality uniformity height,
Full grains, mouthfeel closer to boiling rice.
(2) by reasonably selecting processing aid, and by the method for three sections of twice-coiled devices heatings, make the curing of product
Degree reaches 92-98%, and uniformity is also protected.
(3) to extruding by the way of hot-air seasoning, the cooling material of microwave drying, again hot-air seasoning and then natural wind
Molding rice-shaped semi-finished product carry out dehydration cooling, and moisture forms sediment already below 14% to solve gelatinization product while cooling
The aging retrogradation problem of powder.
(4) rehydration is good, only needs when edible plus water brews, solve the problems, such as convenient property.
Specific embodiment
Embodiment 1
A method of instant-rice is prepared with Broken rice as its raw material, is included the following steps:
S1, mixing: will crack rice crushing, cross 80 meshes.It is added and cracks rice in mixing arrangement, and measured on the basis of cracking rice, added
Enter the sweet potato converted starch of 1.5% weight ratio；The guar gum of 0.01% weight ratio, the monoglyceride of 0.01% weight ratio and 15% weight
The water for measuring ratio sets 50r/min for the revolving speed of mixing arrangement, mixes duration 10min, mix well in mixing arrangement, shape
At mixed raw material.
S2, extrusion forming: mixed raw material is sent into twin-screw extruder device, and the twin-screw of twin-screw extruder device is turned
Speed is set as 100r/min, carries out three sections of heating, 80 DEG C of level-one temperature, pressure 0.8MPa, 110 DEG C of second level temperature, pressure is arranged
0.8MPa, 85 DEG C of three-level temperature, pressure 0.8MPa, setting twin-screw extruder device suppress that diameter is 2 ㎜, length is 6 ㎜
Rice-shaped semi-finished product.
S3, drying:
S3a, first hot-air seasoning: the drying temperature that hot-air drying unit is arranged is 60 DEG C, drying time period 20min, will
Rice-shaped semi-finished product carry out first time drying in hot-air drying unit；
S3b, secondary microwave drying: it by the semi-finished product after S3a step, is sent into drying device by microwaves and is dried again
It is dry, 60 DEG C are set by the spin manifold temperature of drying device by microwaves, drying time period 25min.
S3c, again hot-air seasoning: by the semi-finished product after S3b step, being sent into hot-blast stove and carry out third time drying,
The drying temperature that hot-air drying unit is arranged is 60 DEG C, drying time period 20min.
S4, cooling: it is cooling under natural wind by the semi-finished product after drying, form finished product instant-rice.
S5, classification: finished product after cooling is classified, unsound grain is filtered out；
S6, color sorting: carrying out infrared screening to finished product before packing, and it is 3~5 μm that infrared screening parameter, which is arranged, rejects yellow grain
Rice is charred rice, puffed grains, impurity.
Random sampling is detected from final finished product instant-rice, and curing degree reaches 96%, and detection moisture is low
In 14%, full grains, homogeneity is good.Boiled water foretastes after brewing 8min, and mouthfeel is excellent.
Embodiment 2
A method of instant-rice is prepared with Broken rice as its raw material, is included the following steps:
S1, mixing: will crack rice crushing, sieve with 100 mesh sieve.It is added and cracks rice in mixing arrangement, and measured on the basis of cracking rice, added
Enter the modified potato starch of 3% weight ratio；The guar gum of 0.1% weight ratio, the monoglyceride of 0.1% weight ratio and 18% weight
The water of ratio sets 70r/min for the revolving speed of mixing arrangement, mixes duration 20min, mix well in mixing arrangement, formed
Mixed raw material.
S2, extrusion forming: mixed raw material is sent into twin-screw extruder device, and the twin-screw of twin-screw extruder device is turned
Speed is set as 110r/min, carries out three sections of heating, 75 DEG C of level-one temperature, pressure 0.8MPa, 105 DEG C of second level temperature, pressure is arranged
0.8MPa, 80 DEG C of three-level temperature, pressure 0.8MPa, setting twin-screw extruder device suppress that diameter is 3 ㎜, length is 8 ㎜
Rice-shaped semi-finished product.
S3, drying:
S3a, first hot-air seasoning: the drying temperature that hot-air drying unit is arranged is 80 DEG C, drying time period 30min, will
Rice-shaped semi-finished product carry out first time drying in hot-air drying unit；
S3b, secondary microwave drying: it by the semi-finished product after S3a step, is sent into drying device by microwaves and is dried again
It is dry, 40 DEG C are set by the spin manifold temperature of drying device by microwaves, drying time period 30min；
S3c, again hot-air seasoning: by the semi-finished product after S3b step, being sent into hot-blast stove and carry out third time drying,
The drying temperature that hot-air drying unit is arranged is 80 DEG C, drying time period 30min.
S4, cooling: it is cooling under natural wind by the semi-finished product after drying, form finished product instant-rice.
S5, classification: finished product after cooling is classified, unsound grain is filtered out；
S6, color sorting: carrying out infrared screening to finished product before packing, and it is 3~5 μm that infrared screening parameter, which is arranged, rejects yellow grain
Rice is charred rice, puffed grains, impurity.
Random sampling is detected from final finished product instant-rice, and curing degree reaches 95%, and detection moisture is low
In 14%, full grains, homogeneity is good.Warm water foretastes after impregnating 20min, and mouthfeel is excellent.
Embodiment 3
A method of instant-rice is prepared with Broken rice as its raw material, is included the following steps:
S1, mixing: will crack rice crushing, cross 60 meshes.It is added and cracks rice in mixing arrangement, and measured on the basis of cracking rice, added
Enter the modified potato starch of 2% weight ratio；The guar gum of 0.05% weight ratio, the monoglyceride of 0.05% weight ratio and 17% weight
The water for measuring ratio sets 60r/min for the revolving speed of mixing arrangement, mixes duration 15min, mix well in mixing arrangement, shape
At mixed raw material.
S2, extrusion forming: mixed raw material is sent into twin-screw extruder device, and the twin-screw of twin-screw extruder device is turned
Speed is set as 105r/min, carries out three sections of heating, 85 DEG C of level-one temperature, pressure 0.8MPa, 115 DEG C of second level temperature, pressure is arranged
0.8MPa, 90 DEG C of three-level temperature, pressure 0.8MPa, setting twin-screw extruder device suppress that diameter is 3 ㎜, length is 8 ㎜
Rice-shaped semi-finished product.
S3, drying:
S3a, first hot-air seasoning: the drying temperature that hot-air drying unit is arranged is 70 DEG C, drying time period 25min, will
Rice-shaped semi-finished product carry out first time drying in hot-air drying unit；
S3b, secondary microwave drying: it by the semi-finished product after S3a step, is sent into drying device by microwaves and is dried again
It is dry, 70 DEG C are set by the spin manifold temperature of drying device by microwaves, drying time period 20min；
S3c, again hot-air seasoning: by the semi-finished product after S3b step, being sent into hot-blast stove and carry out third time drying,
The drying temperature that hot-air drying unit is arranged is 70 DEG C, drying time period 25min.
S4, cooling: it is cooling under natural wind by the semi-finished product after drying, form finished product instant-rice.
S5, classification: finished product after cooling is classified, unsound grain is filtered out；
S6, color sorting: carrying out infrared screening to finished product before packing, and it is 3~5 μm that infrared screening parameter, which is arranged, rejects yellow grain
Rice is charred rice, puffed grains, impurity.
Random sampling is detected from final finished product instant-rice, and curing degree reaches 98%, and detection moisture is low
In 14%, full grains, homogeneity is good.Normal-temperature water foretastes after impregnating 25min, and mouthfeel is excellent.
Described above to be merely exemplary for the purpose of the present invention, and not restrictive, those of ordinary skill in the art understand,
In the case where not departing from protection scope defined by claim, any modification, the variation or equivalent that can be made are fallen within
Within protection scope of the present invention.
Claims (10)
1. a kind of method for preparing instant-rice with Broken rice as its raw material, characterized by the following steps:
S1, mixing: being added in mixing arrangement and crack rice, and measured on the basis of cracking rice, and the denaturation that 1.5~3% weight ratios are added is formed sediment
Powder；The water of the guar gum of 0.01~0.1% weight ratio, the monoglyceride of 0.01~0.1% weight ratio and 15~18% weight ratios,
It is mixed well in mixing arrangement, forms mixed raw material；
S2, extrusion forming: the mixed raw material is sent into twin-screw extruder device, pressurizing and ageing, is then squeezed into rice step by step
Granular semi-finished product；
S3, drying: the rice-shaped semi-finished product are transported into drying unit and are dried；
S4, cooling: it is cooling under natural wind by the semi-finished product after drying, form finished product instant-rice.
2. a kind of method for preparing instant-rice with Broken rice as its raw material according to claim 1, it is characterised in that: described
In S1 step, by it is described crack rice mixing arrangement is added before, by the crushing of cracking rice, cross 60~100 meshes.
3. a kind of method for preparing instant-rice with Broken rice as its raw material, feature described in any one of -2 according to claim 1
It is: in the S2 step, sets 100~110r/min for the twin-screw revolving speed of the twin-screw extruder device, carries out
Three sections of heating, are arranged 75-85 DEG C of level-one temperature, pressure 0.8MPa, 105-115 DEG C of second level temperature, pressure 0.8MPa, three-level temperature
80-90 DEG C, pressure 0.8MPa.
4. a kind of method for preparing instant-rice with Broken rice as its raw material according to any one of claim 1-3, feature
It is: in the S3 step, the twin-screw extruder device is set and suppresses the rice that diameter is 2~3 ㎜, length is 6~8 ㎜
Granular semi-finished product.
5. a kind of method for preparing instant-rice with Broken rice as its raw material, feature described in any one of -4 according to claim 1
Be: the S3 step further comprises:
S3a, first hot-air seasoning: the rice-shaped semi-finished product are subjected to first time drying in hot-air drying unit；
S3b, secondary microwave drying: it by the semi-finished product after the S3a step, is sent into drying device by microwaves and is dried again
It is dry；
S3c, again hot-air seasoning: by the semi-finished product after the S3b step, third time baking is carried out in hot-air drying unit
It is dry.
6. a kind of method for preparing instant-rice with Broken rice as its raw material according to claim 5, it is characterised in that: described
In S3a and the S3c step, the drying temperature that the hot-air drying unit is arranged is 60-80 DEG C, drying time period 20-
30min。
7. a kind of method for preparing instant-rice with Broken rice as its raw material according to claim 5, it is characterised in that: described
In S3b step, 40-70 DEG C is set by the spin manifold temperature of the drying device by microwaves, drying time period 20-30min.
8. a kind of method for preparing instant-rice with Broken rice as its raw material, feature described in any one of -7 according to claim 1
Be: the method is after the S4 step, further includes:
S5, classification: finished product after cooling is classified, unsound grain is filtered out；
S6, color sorting: carrying out infrared screening to finished product before packing, and it is 3~5 μm that infrared screening parameter, which is arranged, rejects yellow rice kernel, coke
Paste rice, puffed grains, impurity.
9. a kind of method for preparing instant-rice with Broken rice as its raw material according to claim 1 to 8, feature
It is: in the S2 step, sets 50~70r/min for the revolving speed of the mixing arrangement, mix 10~20min of duration.
10. a kind of method for preparing instant-rice with Broken rice as its raw material according to claim 1 to 9, feature
Be: the converted starch is sweet potato converted starch and/or modified potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811136928.7A CN109170589A (en) | 2018-09-28 | 2018-09-28 | A method of instant-rice is prepared with Broken rice as its raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811136928.7A CN109170589A (en) | 2018-09-28 | 2018-09-28 | A method of instant-rice is prepared with Broken rice as its raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170589A true CN109170589A (en) | 2019-01-11 |
Family
ID=64906763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811136928.7A Pending CN109170589A (en) | 2018-09-28 | 2018-09-28 | A method of instant-rice is prepared with Broken rice as its raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170589A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521933A (en) * | 2019-09-09 | 2019-12-03 | 浙江大学 | A method of it preparing slow digestive function and squeezes rice made products |
| CN112617112A (en) * | 2020-12-21 | 2021-04-09 | 翟芳芳 | Instant rice and preparation method thereof |
| CN114680274A (en) * | 2022-03-08 | 2022-07-01 | 宁夏昊王米业集团有限公司 | Preparation process and device of cured rice |
| CN114680274B (en) * | 2022-03-08 | 2024-05-28 | 宁夏昊王米业集团有限公司 | Preparation facilities of curing rice |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4886675A (en) * | 1987-05-16 | 1989-12-12 | Die intech Dr. Jodlbauer Gesellschaft fur Innovation und Technoogie mbH | Fast-cooked granular rice product and method of production thereof |
| CN102524675A (en) * | 2012-02-29 | 2012-07-04 | 日照市莒县金穗工贸有限公司 | Cooked rice capable of being eaten instantly after being added with water and manufacture method of same |
| CN102894264A (en) * | 2012-10-25 | 2013-01-30 | 湖北千点实业有限公司 | Method for preparing cured dry rice by taking second head rice as raw material |
| CN104799193A (en) * | 2015-04-24 | 2015-07-29 | 山西省农业科学院农产品加工研究所 | Preparation method of instant quinoa rice |
| CN105124433A (en) * | 2015-08-25 | 2015-12-09 | 中南林业科技大学 | Instant steamed recombinant germinated brown rice and production method thereof |
| CN105707703A (en) * | 2016-04-14 | 2016-06-29 | 杭州富义仓米业有限公司 | Low-protein recombinant rice and making method thereof |
| CN108522999A (en) * | 2018-02-06 | 2018-09-14 | 江南大学 | A kind of production method of anti-aging instant-rice |
-
2018
- 2018-09-28 CN CN201811136928.7A patent/CN109170589A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4886675A (en) * | 1987-05-16 | 1989-12-12 | Die intech Dr. Jodlbauer Gesellschaft fur Innovation und Technoogie mbH | Fast-cooked granular rice product and method of production thereof |
| CN102524675A (en) * | 2012-02-29 | 2012-07-04 | 日照市莒县金穗工贸有限公司 | Cooked rice capable of being eaten instantly after being added with water and manufacture method of same |
| CN102894264A (en) * | 2012-10-25 | 2013-01-30 | 湖北千点实业有限公司 | Method for preparing cured dry rice by taking second head rice as raw material |
| CN104799193A (en) * | 2015-04-24 | 2015-07-29 | 山西省农业科学院农产品加工研究所 | Preparation method of instant quinoa rice |
| CN105124433A (en) * | 2015-08-25 | 2015-12-09 | 中南林业科技大学 | Instant steamed recombinant germinated brown rice and production method thereof |
| CN105707703A (en) * | 2016-04-14 | 2016-06-29 | 杭州富义仓米业有限公司 | Low-protein recombinant rice and making method thereof |
| CN108522999A (en) * | 2018-02-06 | 2018-09-14 | 江南大学 | A kind of production method of anti-aging instant-rice |
Non-Patent Citations (1)
| Title |
|---|
| 吴伟等: "发芽糙米重组米制备方便米饭的研究", 《中国粮油学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521933A (en) * | 2019-09-09 | 2019-12-03 | 浙江大学 | A method of it preparing slow digestive function and squeezes rice made products |
| CN112617112A (en) * | 2020-12-21 | 2021-04-09 | 翟芳芳 | Instant rice and preparation method thereof |
| CN114680274A (en) * | 2022-03-08 | 2022-07-01 | 宁夏昊王米业集团有限公司 | Preparation process and device of cured rice |
| CN114680274B (en) * | 2022-03-08 | 2024-05-28 | 宁夏昊王米业集团有限公司 | Preparation facilities of curing rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410624B (en) | Half-dry rice noodles and preparation method thereof | |
| CN103190581B (en) | Processing technology for purple potato coarse cereal rice | |
| CN104000124B (en) | A kind of rapid-cooked various grains rice companion and processing method thereof | |
| CN109123383A (en) | A kind of processing method for cooking various grains gruel material quickly | |
| CN103519056B (en) | Preparation method of moisturizing instant rice | |
| CN109123385A (en) | One kind cooking various grains gruel material quickly | |
| CN102396664A (en) | Preparation method of instant rice with recombinant rice as raw material | |
| CN105639534A (en) | Method for preparing potato staple food raw material powder | |
| CN109170589A (en) | A method of instant-rice is prepared with Broken rice as its raw material | |
| CN103535597A (en) | Method for improving elasticity and stewing property of extruded rice noodles | |
| CN109527398A (en) | A kind of infant's diatery supplement rice flour and preparation method thereof | |
| CN101416699A (en) | Dry-type three-segment mature method rice-flour production technique | |
| CN1273038C (en) | Natural edible raw material artificial engineering rice and its special equipment and producing method | |
| CN107041511A (en) | Synthetic rice and its processing method suitable for diabetes patient | |
| CN113397103A (en) | High-fiber high-protein instant rice and preparation method thereof | |
| CN100521966C (en) | Nutritious green rice mixed with fruits and vegetables | |
| CN104872511A (en) | Preparation method of high-nutritional-value coarse rice powder | |
| CN104068348A (en) | Method for preparing macaroni from germinated brown rice | |
| CN104304985A (en) | Method for producing lotus seed macaroni | |
| CN107095218A (en) | Potato rice and its processing method | |
| CN109619490B (en) | Potato pulp and tempering method thereof | |
| CN106722066A (en) | A kind of invigorating the spleen rice noodles and preparation method thereof | |
| KR101481154B1 (en) | Puffed cereal containing sea algae and preparing method thereof | |
| CN104855876A (en) | Non-oil-fried sweet potato chip and processing method thereof | |
| CN104824534A (en) | Making method of brown rice powder with high nutritive value |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190111 |