CN109198613A - A method of instant rice is prepared based on twin (double) screw extruder - Google Patents
A method of instant rice is prepared based on twin (double) screw extruder Download PDFInfo
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- CN109198613A CN109198613A CN201810930933.9A CN201810930933A CN109198613A CN 109198613 A CN109198613 A CN 109198613A CN 201810930933 A CN201810930933 A CN 201810930933A CN 109198613 A CN109198613 A CN 109198613A
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- 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
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Abstract
The invention discloses a kind of method for preparing instant rice based on twin (double) screw extruder, specific steps include feedstock processing, squeezing, maturing, the low temperature drying of congee rice, auxiliary material preparation, raw material mixing and aseptic packaging.By the grinding to five cereals raw material and reconfigure granulation, produce congee rice similar with grain of rice appearance, simultaneously to be gelatinized treated rice flour as the thickening auxiliary material of instant rice, so that the instant rice finished product formed is a kind of drying, shelf-stable, and quickly dissolving instant rice finished product.Instant rice finished product need to be only put into tableware when edible, 50~100 DEG C of boiled water is added and brews, and the instant rice after brewing has good appearance and mouthfeel.In addition, compared to traditional instant rice production technology, present invention technical threshold with higher can prevent the insufficient black workshop of technical level to be copied.
Description
Technical field
The present invention relates to food technology fields, more particularly, to a kind of side for preparing instant rice based on twin (double) screw extruder
Method.
Background technique
The diet principle of " supporting vital QI with five kinds of grains, reinforcing vital QI with meats of five livestock, assisting vital QI with five kinds of fruits, supplementing vital QI with five kinds of veg etables " is recorded in Huangdi's Internal Classics, it is believed that
Five cereals are only the basic of health.
For coarse food grain is the flour and rice such as the opposite polished rice fine flour that we usually eat, the main brown rice including in cereal, corn,
Millet, purple rice, sorghum, oat, buckwheat, grain germ and various dry beans, such as soya bean, meter Dou, hawkeye beans, mung bean.
Most of coarse food grain is not only rich in amino acid and good protein necessary to human body, also containing minerals such as calcium, phosphorus
And vitamin, relatively for rice, fine flour, the carbohydrate content of coarse food grain is lower, and dietary fiber content is high, after eating more
The effect of being easy to produce satiety, calorie intake can be reduced, reach weight-reducing.
In addition, coarse food grain also help ensure digestive system run well, can reduce hypertension, diabetes, obesity and
The risk of cardiovascular and cerebrovascular disease helps to resist gastric cancer, intestinal cancer, is generally acknowledged healthy food, contained nature protein-fat-,
The multiple nutritional components such as carbohydrate, vitamin, minerals and dietary fiber meet the rational proportion of human body intake, have
High utility value, while a variety of unsaturated fatty acids contained by coarse cereals, such as oleic acid, linoleic acid, linolenic acid, with phosphatide, low
The liveliness proofs such as glycan, more Taihe county flavones, substance have diseases prevention, disease-resistant, strengthen immunity, the effect of anti-aging.Coarse cereals are being sought
Although support aspect have the advantages that it is numerous, since the mouthfeel of various regions people is different, for people long-term consumption coarse cereals cause
Certain obstacle.How really to accomplish that coarse food grain is carefully eaten, while not changing the living habit that people are formed for a long time again, very
Just accomplishing that convenience, nutrition are the project of people's research all the time.China is coarse cereals big producer, and the nutritive value of coarse cereals is general
All over being accepted.The processing method of coarse cereals is few at present, rests on simple processing mostly, is mixed into one after coarse cereals are crushed
It rises, coarse cereal powder is made, or a variety of coarse cereal powders are mixed directly to come, is granulated using general pelletizer, this processing method
Although remaining the nutritional ingredient of coarse cereals, since the processing is simple, there is no big variation is brought to the institutional framework of coarse cereals, do not have
Have and truly make moderate progress to the digestion and absorption of the mouthfeel of coarse cereals, nutrition, while the subsequent work of existing processing method
Skill is more complicated, by the made rough of pelletizer, also needs to be processed by shot blasting in rear technique, in polishing, is granulated
During also need that binding material, such as starch is added.Edible for coarse cereals rice brings security risk.Peasant household sells former
Grain, it is on the low side, if carrying out reasonable deep processing, it will the price for greatly promoting coarse cereals allows grain producer really to obtain reality
Favour.
The traditional handicraft of instant rice is prepared based on five cereals, is mostly to mix five cereals according to a certain percentage, is added
After boiling boils and keeps the temperature a period of time, injects in canned metal and be sealed.It the advantage is that simple process, facilitate production.Its
Disadvantage is that technical threshold is lower, and the black workshop of no safety in production qualification can also imitate rapidly production, to upset food peace
The whole city.And conventionally produced instant rice water content is higher, to avoid flora from polluting, the leakproofness of canned metal is stronger,
In opening metal can, once pull ring surprisingly fractures, canned metal will be difficult to open.
Summary of the invention
The present invention is to overcome above situation insufficient, it is desirable to provide a kind of drying, shelf-stable, and quickly dissolving instant rice at
Product.
A kind of method preparing instant rice based on twin (double) screw extruder provided by the invention, includes the following steps:
S1, feedstock processing: using just sieved brown rice, soybean, oat, corn and granular or block-like sweet potato is cut into as raw material
It puts into milling apparatus and is ground respectively, and is spare by the powder raw material that sieve retains 50~80 mesh, then by powder
Shape raw material is mixed with proper volume, while drinking water containing selenium and food additives are added, and stirs into paste, in this course sternly
Lattice control confluent, it is ensured that the water content of paste raw material is 18~23%；
S2, squeezing, maturing: deployed paste raw material is put by the input terminal of twin (double) screw extruder, is successively squeezed by twin-screw
Four sections of extruding sections of press carry out squeezing, maturing and squeeze not expanding treatment to be granulated again, ultimately form the congee rice of rice-shaped
Particle；
S3, congee rice low temperature drying: sending congee rice obtained into low-temperature drying equipment, carries out the cooling drying process of low-temperature aeration,
Cooling condition is 0~16 DEG C of heat preservation, is divulged information 1~15 minute；
S4, auxiliary material preparation: using rice flour as the thickening auxiliary material of instant rice, carrying out gelatinization processing to rice flour, then by the rice after gelatinization
Powder carries out high temperature drying, and the thickening auxiliary material of instant rice is made；
S5, raw material mixing: by the congee rice after drying and auxiliary material is thickened with the ratio mixing of mass ratio 5:1~50:1, formation is
Eat meter Cheng Pin；
S6, aseptic packaging: finished product is subjected to aseptic packaging with 50~260 ± 5 grams every part of standard.
As a further solution of the present invention: in the step S1, in raw material mixing, addition Artemisia Glue or konjac glucomannan are made
For food additives, adding proportion is 0.05~0.25%.
As a further solution of the present invention: in the step S2, the revolving speed of twin (double) screw extruder is 200r/min, double spiral shells
Four sections of extruding sections for including in bar extruder are the section D1, the section D2, the section D3 and the section D4, the paste raw material of investment respectively
It is successively cured and is squeezed in this four sections of sections, wherein the section D1 is feed zone, and temperature is 60 DEG C, and the section D2 is high temperature
Higher-pressure region, temperature are 120 DEG C, and the section D3 is shear zone, and temperature is 90 DEG C, and the section D4 is decrease temperature and pressure area, and temperature is
70 DEG C, and in the section D4, the section average headway ratio D1 of the apparent surface of twin-screw, the twin-screw in the section D2 and the section D3 phase
5mm big to the average headway on surface.
As a further solution of the present invention: in the step S3, low-temperature drying equipment is placed in aseptic production department,
And dustproof filter processing is made to the air being passed through in low-temperature drying equipment during aeration-drying.
As a further solution of the present invention: in the step S4, the moisture content of the rice flour after high temperature drying is 5%-
9%, α degree are 90%.
As a further solution of the present invention: in the step S5, to the congee rice after drying and being thickened auxiliary by bull scale
The standard that material carries out every part 100~150 ± 5 grams of gross mass is mixed, and step S6 is directly entered after mixing, is carried out sterile
Packaging.
As a further solution of the present invention: in the step S6, using vacuum-packed technology to instant rice finished product into
Row aseptic packaging.
Compared with prior art, the beneficial effects of the present invention are:
Instant rice finished product produced by the invention is dry products, more resistant to storage；And when edible, instant rice finished product need to be only put into
In tableware, 50~100 DEG C of warm water is added and brews, it is convenient.In addition, producing work compared to traditional instant rice
Skill, present invention technical threshold with higher, can prevent the insufficient black workshop of technical level to be copied.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
A kind of method preparing instant rice based on twin (double) screw extruder provided by the invention, includes the following steps:
S1, feedstock processing: using just sieved brown rice, soybean, oat, corn and granular or block-like sweet potato is cut into as raw material
It puts into milling apparatus and is ground respectively, and is spare by the powder raw material that sieve retains 50~80 mesh, then by powder
Shape raw material is mixed with proper volume, while drinking water containing selenium and food additives are added, and stirs into paste, in this course sternly
Lattice control confluent, it is ensured that the water content of paste raw material is 18~23%；
S2, squeezing, maturing: deployed paste raw material is put by the input terminal of twin (double) screw extruder, is successively squeezed by twin-screw
Four sections of extruding sections of press carry out squeezing, maturing and squeeze not expanding treatment to be granulated again, ultimately form the congee rice of rice-shaped
Particle；
S3, congee rice low temperature drying: sending congee rice obtained into low-temperature drying equipment, carries out the cooling drying process of low-temperature aeration,
Cooling condition is 0~16 DEG C of heat preservation, is divulged information 1~15 minute；
S4, auxiliary material preparation: using rice flour as the thickening auxiliary material of instant rice, carrying out gelatinization processing to rice flour, then by the rice after gelatinization
Powder carries out high temperature drying, and the thickening auxiliary material of instant rice is made；
S5, raw material mixing: by the congee rice after drying and auxiliary material is thickened with the ratio mixing of mass ratio 5:1~50:1, formation is
Eat meter Cheng Pin；
S6, aseptic packaging: finished product is subjected to aseptic packaging with 50~260 ± 5 grams every part of standard.
Preferably, in the step S1, in raw material mixing, addition Artemisia Glue or konjac glucomannan are as food additives, addition
Ratio is 0.05~0.25%.
Preferably, in the step S2, the revolving speed of twin (double) screw extruder is 200r/min, includes in twin (double) screw extruder
Four sections of extruding sections are the section D1, the section D2, the section D3 and the section D4 respectively, and the paste raw material of investment is successively in this four sections of sections
It is cured and is squeezed, wherein the section D1 is feed zone, and temperature is 60 DEG C, and the section D2 is high temperature and pressure area, and temperature is
120 DEG C, the section D3 is shear zone, and temperature is 90 DEG C, and the section D4 is decrease temperature and pressure area, and temperature is 70 DEG C, the area Qie D4
Between, the section average headway ratio D1 of the apparent surface of twin-screw, the apparent surface of the twin-screw in the section D2 and the section D3 are averaged
The big 5mm of spacing.
Preferably, in the step S3, low-temperature drying equipment is placed in aseptic production department, and in the mistake of aeration-drying
Dustproof filter processing is made to the air being passed through in low-temperature drying equipment in journey.
Preferably, in the step S4, the moisture content of the rice flour after high temperature drying is 5%-9%, and α degree is 90%.
Preferably, in the step S5, every part of gross mass is carried out with thickening auxiliary material to the congee rice after drying by bull scale
100~150 ± 5 grams of standard is mixed, and step S6 is directly entered after mixing, carries out aseptic packaging.
Preferably, in the step S6, aseptic packaging is carried out to instant rice finished product using vacuum-packed technology.
Instant rice finished product produced by the invention is dry products, more resistant to storage；It, only need to be by instant rice finished product and when edible
It is put into tableware, 50~100 DEG C of warm water is added and brews, it is convenient.In addition, being produced compared to traditional instant rice
Technique, present invention technical threshold with higher, can prevent the insufficient black workshop of technical level to be copied.
In order to clearly introduce technical solution of the present invention, the present invention is made combined with specific embodiments below further
Explanation.
Embodiment 1
A method of instant rice is prepared based on twin (double) screw extruder, the specific steps of which are as follows:
S1, feedstock processing: using just sieved brown rice, soybean, oat, corn and granular or block-like sweet potato is cut into as raw material point
It Tou Ru not be ground in milling apparatus, and spare by the powder raw material that sieve retains 80 mesh, then by powder raw material
Isometric mixing, while drinking water containing selenium and 0.2% food additives such as Artemisia Glue or konjac glucomannan is added, paste is stirred into,
Pass through control water supply during this, it is ensured that the water content of paste raw material is 18%；
S2, squeezing, maturing: deployed paste raw material is put by the input terminal of twin (double) screw extruder, is successively squeezed by twin-screw
Four sections of extruding sections of press carry out squeezing, maturing and squeeze not expanding treatment, are granulated the congee rice grain for forming rice-shaped again；
S3, congee rice low temperature drying: congee rice obtained is conveyed into low-temperature drying equipment, carries out low-temperature aeration drying process,
Drying condition is 5 DEG C of heat preservation, is divulged information 10 minutes；
S4, auxiliary material preparation: using rice flour as the thickening auxiliary material of instant rice, carrying out gelatinization processing to rice flour, then by the rice after gelatinization
Powder carries out high temperature drying, and the thickening auxiliary material of instant rice is made；
S5, raw material mixing: by after drying congee rice and thickening auxiliary material mixed with the ratio of mass ratio 5:1, formed instant rice at
Product；
S6, aseptic packaging: instant rice is subjected to aseptic packaging with 100 ± 5 grams every part of standard.
Embodiment 2
A method of instant rice is prepared based on twin (double) screw extruder, the specific steps of which are as follows:
S1, feedstock processing: using just sieved brown rice, soybean, oat, corn and granular or block-like sweet potato is cut into as raw material point
It Tou Ru not be ground in milling apparatus, and spare by the powder raw material that sieve retains 50 mesh, then by powder raw material
Isometric mixing, while drinking water containing selenium and 0.08% food additives such as Artemisia Glue or konjac glucomannan is added, paste is stirred into,
Pass through control water supply in this course, it is ensured that the water content of paste raw material is 21%；
S2, squeezing, maturing: deployed paste raw material is put by the input terminal of twin (double) screw extruder, is successively squeezed by twin-screw
Four sections of extruding sections of press carry out squeezing, maturing and squeeze not expanding treatment, are granulated the congee rice grain for forming rice-shaped again；
S3, congee rice low temperature drying: congee rice obtained is conveyed into low-temperature drying equipment, carries out low-temperature aeration drying process,
Cooling condition is 5-16 DEG C of heat preservation, is divulged information 5-15 minutes；
S4, auxiliary material preparation: using rice flour as the thickening auxiliary material of instant rice, carrying out gelatinization processing to rice flour, then by the rice after gelatinization
Powder carries out high temperature drying, and the thickening auxiliary material of instant rice is made；
S5, raw material mixing: by after drying congee rice and thickening auxiliary material mixed with the ratio of mass ratio 8:1, formed instant rice at
Product；
S6, sterilization packaging: instant rice is subjected to aseptic packaging with 150 ± 5 grams every part of standard.
Embodiment 3
A method of instant rice is prepared based on twin (double) screw extruder, the specific steps of which are as follows:
S1, feedstock processing: using just sieved brown rice, soybean, oat, corn and granular or block-like sweet potato is cut into as raw material point
It Tou Ru not be ground in milling apparatus, and spare by the powder raw material that sieve retains 60 mesh, then by powder raw material
Isometric mixing, while drinking water containing selenium and 0.12% food additives such as Artemisia Glue or konjac glucomannan is added, paste is stirred into,
Pass through control water supply in this course, it is ensured that the water content of paste raw material is 23%；
S2, squeezing, maturing: deployed paste raw material is put by the input terminal of twin (double) screw extruder, is successively squeezed by twin-screw
Four sections of extruding sections of press carry out squeezing, maturing and squeeze not expanding treatment, are granulated the congee rice grain for forming rice-shaped again；
S3, congee rice low temperature drying: congee rice obtained is conveyed into low-temperature drying equipment, carries out low-temperature aeration cooling treatment,
Drying condition is 0-16 DEG C of heat preservation, is divulged information 1-15 minutes；
S4, auxiliary material preparation: using rice flour as the thickening auxiliary material of instant rice, carrying out gelatinization processing to rice flour, then by the rice after gelatinization
Powder carries out high temperature drying, and the thickening auxiliary material of instant rice is made；
S5, raw material mixing: by after drying congee rice and thickening auxiliary material mixed with the ratio of mass ratio 10:1, formed instant rice at
Product；
S6, aseptic packaging: instant rice is subjected to aseptic packaging with 260 ± 5 grams every part of standard.
The present invention pass sequentially through feedstock processing, squeezing, maturing, the low temperature drying of congee rice, auxiliary material preparation, raw material mixing and it is sterile
Technology of the package processing realizes to the crushing of five cereals raw material and is granulated again, produces congee rice similar with grain of rice appearance, while with
Gelatinization treated thickening auxiliary material of the rice flour as instant rice, so that the instant rice finished product formed can be brewed so that warm water is instant, and
Instant rice after brewing has good appearance and mouthfeel.
Instant rice finished product produced by the invention is dry products, and more resistant to storage, instant rice finished product is put into tableware when edible
It is interior, 50~100 DEG C of boiled water is added and brews, it is convenient.And compared to traditional instant rice production technology, present invention tool
There is higher technical threshold, the insufficient black workshop of technical level can be prevented to be copied.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
Claims (7)
1. a kind of method for preparing instant rice based on twin (double) screw extruder, which comprises the steps of:
S1, feedstock processing: using just sieved brown rice, soybean, oat, corn and granular or block-like sweet potato is cut into as raw material point
It Tou Ru not be ground in milling apparatus, and spare by the powder raw material that sieve retains 50~80 mesh, then by powdery
Raw material is mixed with proper volume, while drinking water containing selenium and food additives are added, and stirs into paste, in this course strictly
Control confluent, it is ensured that the water content of paste raw material is 18~23%；
S2, squeezing, maturing: deployed paste raw material is put by the input terminal of twin (double) screw extruder, is successively squeezed by twin-screw
Four sections of extruding sections of press carry out squeezing, maturing and squeeze not expanding treatment, are granulated the congee rice grain for forming rice-shaped again；
S3, congee rice low temperature drying: sending congee rice obtained into low-temperature drying equipment, carries out the cooling drying process of low-temperature aeration,
Cooling condition is 0~16 DEG C of heat preservation, is divulged information 1~15 minute；
S4, auxiliary material preparation: using rice flour as the thickening auxiliary material of instant rice, carrying out gelatinization processing to rice flour, then by the rice after gelatinization
Powder carries out high temperature drying, and the thickening auxiliary material of instant rice is made；
S5, raw material mixing: by the congee rice after drying and auxiliary material is thickened with the ratio mixing of mass ratio 5:1~50:1, formation is
Eat meter Cheng Pin；
S6, aseptic packaging: finished product is subjected to aseptic packaging with 50~260 ± 5 grams every part of standard.
2. the method according to claim 1 for preparing instant rice based on twin (double) screw extruder, which is characterized in that the step
In S1, in raw material mixing, as food additives, adding proportion is 0.05~0.25% for addition Artemisia Glue or konjac glucomannan.
3. the method according to claim 1 or 2 for preparing instant rice based on twin (double) screw extruder, which is characterized in that described
In step S2, the revolving speed of the twin (double) screw extruder is 200r/min, and four sections of extruding sections of the twin (double) screw extruder are distinguished
It is the section D1, the section D2, the section D3 and the section D4, the paste raw material of investment is successively cured and squeezed in four sections of sections
Pressure, wherein the section D1 is feed zone, and temperature is 60 DEG C, and the section D2 is high temperature and pressure area, and temperature is 120 DEG C, the section D3
For shear zone, temperature is 90 DEG C, and the section D4 is decrease temperature and pressure area, and temperature is 70 DEG C.
4. the method according to claim 1-3 for preparing instant rice based on twin (double) screw extruder, which is characterized in that
In the step S3, the low-temperature drying equipment is placed in aseptic production department, and to being passed through during ventilating and cooling
Air in the low-temperature drying equipment makees dustproof filter processing.
5. the method according to claim 1-4 for preparing instant rice based on twin (double) screw extruder, which is characterized in that
In the step S4, the rice flour moisture content after high temperature drying is 5-9%, and α degree is 90%.
6. the method according to claim 1-5 for preparing instant rice based on twin (double) screw extruder, which is characterized in that
In the step S5,50~260 ± 5 grams of every part of gross mass of mark is carried out with thickening auxiliary material to the congee rice after drying by bull scale
Standard is mixed, and step S6 is directly entered after mixing, carries out aseptic packaging.
7. the method according to claim 1 for preparing instant rice based on twin (double) screw extruder, which is characterized in that the step
In S6, packaging is sealed to instant rice finished product using the technology of sterilization packaging.
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| CN113455616A (en) * | 2021-05-27 | 2021-10-01 | 中国人民解放军陆军勤务学院 | Cured and regenerated rice, and preparation method and application thereof |
| CN116114884A (en) * | 2023-03-13 | 2023-05-16 | 山东真诺智能设备有限公司 | Production process of recombinant rice containing probiotics |
| JP7316007B1 (en) * | 2022-12-28 | 2023-07-27 | 貴絵 山本 | Process for producing granular rice flour processed product, and granular rice flour processed product |
| WO2024143552A1 (en) * | 2022-12-28 | 2024-07-04 | 貴絵 山本 | Method for producing granular rice flour product, granular rice flour product, method for producing granular food product, granular food product, and food composition |
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| CN103005279A (en) * | 2012-12-27 | 2013-04-03 | 武汉市江声科技有限公司 | Convenient porridge composition with coarse cereal composite rice |
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| CN103110066A (en) * | 2013-02-06 | 2013-05-22 | 国家粮食局科学研究院 | Method for making instant congee with cereals matched with starch beans |
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| JP2007222070A (en) * | 2006-02-23 | 2007-09-06 | Minoru Hishinuma | Compound processed rice and method for producing the same |
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| CN103070354A (en) * | 2013-02-06 | 2013-05-01 | 国家粮食局科学研究院 | Processing method of whole-grain instant porridge |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113455616A (en) * | 2021-05-27 | 2021-10-01 | 中国人民解放军陆军勤务学院 | Cured and regenerated rice, and preparation method and application thereof |
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| WO2024143552A1 (en) * | 2022-12-28 | 2024-07-04 | 貴絵 山本 | Method for producing granular rice flour product, granular rice flour product, method for producing granular food product, granular food product, and food composition |
| CN116114884A (en) * | 2023-03-13 | 2023-05-16 | 山东真诺智能设备有限公司 | Production process of recombinant rice containing probiotics |
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