CN109619423A - A kind of industrialization manufacturing method of instant red rice - Google Patents
A kind of industrialization manufacturing method of instant red rice Download PDFInfo
- Publication number
- CN109619423A CN109619423A CN201811404574.XA CN201811404574A CN109619423A CN 109619423 A CN109619423 A CN 109619423A CN 201811404574 A CN201811404574 A CN 201811404574A CN 109619423 A CN109619423 A CN 109619423A
- Authority
- CN
- China
- Prior art keywords
- rice
- red rice
- instant
- kermes
- instant red
- 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.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 278
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 252
- 235000007189 Oryza longistaminata Nutrition 0.000 title claims abstract description 145
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 133
- 241001446187 Kermes Species 0.000 claims abstract description 58
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 claims abstract description 58
- 239000000203 mixture Substances 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 208000001840 Dandruff Diseases 0.000 claims abstract description 22
- 239000000047 product Substances 0.000 claims abstract description 21
- 239000011265 semifinished product Substances 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- 238000001125 extrusion Methods 0.000 claims abstract description 14
- 239000012535 impurity Substances 0.000 claims abstract description 13
- 238000002203 pretreatment Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 230000008030 elimination Effects 0.000 claims abstract description 12
- 238000003379 elimination reaction Methods 0.000 claims abstract description 12
- 238000005253 cladding Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract 28
- 238000004898 kneading Methods 0.000 claims description 21
- 235000016709 nutrition Nutrition 0.000 claims description 21
- 239000003651 drinking water Substances 0.000 claims description 18
- 235000020188 drinking water Nutrition 0.000 claims description 18
- 238000004321 preservation Methods 0.000 claims description 14
- 238000009455 aseptic packaging Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 230000009471 action Effects 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 230000001360 synchronised effect Effects 0.000 claims description 6
- 230000003064 anti-oxidating effect Effects 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 2
- 210000001161 mammalian embryo Anatomy 0.000 claims 2
- 238000005303 weighing Methods 0.000 claims 2
- 102000004190 Enzymes Human genes 0.000 abstract description 7
- 108090000790 Enzymes Proteins 0.000 abstract description 7
- 230000000415 inactivating effect Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 17
- 230000000694 effects Effects 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 230000035764 nutrition Effects 0.000 description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 229910052711 selenium Inorganic materials 0.000 description 4
- 239000011669 selenium Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000009849 vacuum degassing Methods 0.000 description 4
- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- UMRUNOIJZLCTGG-UHFFFAOYSA-N calcium;manganese Chemical compound [Ca+2].[Mn].[Mn].[Mn].[Mn] UMRUNOIJZLCTGG-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052750 molybdenum Inorganic materials 0.000 description 2
- 239000011733 molybdenum Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000008194 pharmaceutical composition Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010023302 HDL Cholesterol Proteins 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 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
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L7/152—Cereal germ products
-
- 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 present invention provides a kind of industrialization manufacturing methods of instant red rice, using red rice, rice germ, kermes rice as major ingredient, by fresh red rice, rice germ, kermes rice raw material successively baked respectively by impurity elimination, fresh-keeping, low temperature, cryogrinding and weigh mix these pre-treatment steps after obtain mixture；Crude instant red rice is obtained after mixture is carried out specific extrusion cladding processing；Then the anti-dandruff processing of selection by winnowing is carried out to the crude instant red rice, obtains clean, adhesion, the instant red rice of graininess semi-finished product of the same size；The instant red rice of the homoeomorphic finished product of traditional rice is finally obtained after high temperature bakes extruding.The present invention in the production process, using baking twice, can sterilising and enzyme inactivating and instant red rice it is well-done, so that finished product is had more faint scent.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of industrialization manufacturing methods of instant red rice.
Background technique
Red rice is originating from China, the history away from modern about more than 1,000 years, is that deep liquid red mold is fermented in rice
A kind of refined rice.Its crust is in aubergine, and heart is red, and rice matter is preferable, and nutritive value is also higher, micro- to have tart flavour,
It is lightly seasoned, it is a kind of common cereal crops in south.It can make meal congee, soup can be made, also can be processed into local delicacies.
Trace element zinc, copper, iron, selenium, molybdenum, the calcium manganese equal size being rich in red rice are 0.5~3 times higher than common rice；It is red
Rice is also containing pharmaceutical compositions such as flavone compound, alkaloid, phytosterol and carrotene.Modern medicine proves, red rice
Have the function of increasing plasma high density lipoprotein cholesterol and improves antioxidant ability of organism；There is prevention and treatment to there is oxygen radical to draw
The effect of disease risen；With inhibition cancer cell, antitumor and immunity effect effect；It replenishes the calcium to old age, children increase, long intelligence has
Benefit has the effect of strengthening muscles and bones, blood-enriching face-nourishing.
The most important central part of rice is plumule, as its name suggests, so-called " bud ", is the part for bearing new life,
Various nutrition possessed by rice just concentrate and are this place, and plumule, which contains protein abundant, starch, dietary fiber, a variety of dimensions, gives birth to
Element and bioactive substance, and containing microelements of calcium, iron, zinc, selenium etc..
Kermes rice full name is " imperial field kermes rice ", is a kind of extremely precious crop, originates in Hebei province Fengnan Wang Lanzhuan.
This rice is in elliptical cylinder-shape, slightly longer than the common grain of rice, and nutrition is extremely abundant, is inside and outside all in kermesinus, and rift grain has wine-colored rice noodles,
Color such as kermes when cooked, One's nostrils were assailed by a strange, and taste is splendid, also there is the feature of dyeing odorivection with rice hodgepodge.
Though however the nutritive value of red rice, rice germ and kermes rice is good, eats inconvenience, and individually eat it
One or both of, coarse mouthfeel, flavor is not good enough, and the finished product made on the market is mostly that the simple extrusion that bakes is eaten
Product are limited by existing processing technology, and nutritional ingredient is largely lost, and sacrifice health-care efficacy to pursue crispy in taste.
Summary of the invention
It is high, raciness that it is an object of that present invention to provide a kind of nutrition, is using red rice, rice germ and kermes rice as major ingredient
The industrialization manufacturing method of red rice is eaten, the instant red rice being prepared not only had had unique flavor and nutritive value, but also edible side
Just, it is easy to absorb.
The present invention is achieved through the following technical solutions:
A kind of industrialization manufacturing method of instant red rice, in which: the ingredient including following weight fraction ratio: red rice 65-85
Part, 1-19 parts of rice germ, 1-3 parts of kermes rice；
The production method of the instant red rice are as follows:
S1, pretreatment of raw material: by the raw material of fresh red rice, rice germ, kermes rice respectively successively by impurity elimination, fresh-keeping, low
Temperature bakes, cryogrinding and weigh mix these pre-treatment steps after obtain mixture；
S2, extrusion cladding: the solid feeding that the obtained mixture is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water is 33 DEG C -83 DEG C, and the quality of drinking water is the 19-40% of mixture butt quality, while being arranged simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is adjusted, mean temperature control in the cavity of the extruder is made to exist
104 DEG C hereinafter, under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, along institute
The inside cavity for stating extruder makees class " ∞ " word screw and carries out extrusion process, the twin-screw one group two, the extruding
The length ratio of the machine barrel use side machine barrel of machine, eight word bore dias of the machine barrel and the machine barrel is 1:4.2, the extruder by
More piece machine barrel is composed, and from feed end, successively there are four for accurate arrangement on the direction of travel of screw thread push component
One kneading block, the second kneading block and an inverter, third kneading block, the mixture finally promote first device by the screw thread
Part is pushed to die head exit, obtains crude instant red rice；
The anti-dandruff processing of S3, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant red rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant red rice with the angle of 8-28 degree in horizontal direction, and another from described crude instant red
Rice upper vertical air draught, makes gently to consider to be worth doing and all falls off separation, and removes the burr generated because squeezing rotary-cut, obtain completely, adhesion,
The instant red rice of graininess semi-finished product of the same size；
S4, high temperature bake extruding: the instant red rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant red rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant red rice of finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S5, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, pre-treatment step specifically includes:
S1.1, raw material are alternative: fresh red rice, rice germ, kermes rice being carried out selected impurity elimination processing respectively, will be handled up to standard
Red rice, preservation by low temperature processing is spare after rice germ, kermes rice use vacuum or nitrogen charging immediately or fills carbon, fresh feed is put in order
Carry out fresh-keeping anti-oxidation processing, cold chain transportation immediately afterwards, so that raw material is fresher, the full cereal popped rice quality of preparation is higher,
Flavor is more preferable；
S1.2, low temperature bake: the red rice of Preservation Treatment, rice germ, kermes rice being carried out low temperature respectively and bake processing, temperature
It is 67 DEG C -93 DEG C, the time is 4-11 minutes, has the function of sterilizing and going out except organized enzyme, while farthest remaining original
The nutritional ingredient of material avoids the loss of nutritional ingredient；
S1.3, cryogrinding: the red rice that will bake that treated, rice germ, kermes rice carry out cooling processing respectively, make its temperature
Degree is down to 63 DEG C and carries out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, and the granularity of particulate is 280μm-
580μm,By the complete red rice of milled processed, rice germ, that kermes rice is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S1.4, it weighs mixing: claiming the red rice complete to milled processed, rice germ, kermes rice to carry out respectively accurately using flow
It weighs, is mixed, stirred evenly by certain proportion, obtain the mixture.
The invention has the following advantages: the present invention is using red rice, rice germ, kermes rice as the instant red rice of major ingredient, it is red
Trace element zinc, copper, iron, selenium, molybdenum, the calcium manganese equal size being rich in rice are 0.5~3 times higher than common rice, and red rice also contains Huang
The pharmaceutical compositions such as ketone compounds, alkaloid, phytosterol and carrotene, red rice, which has, increases plasma high density fat egg
White cholesterol and the effect for improving antioxidant ability of organism, there is that prevention and treatment has the effect of disease caused by oxygen radical, have and inhibit
Cancer cell, the effect of antitumor and immunity effect, replenish the calcium to old age, children increase, long intelligence is beneficial, have strengthen muscles and bones, enrich blood it is feeding
The effect of face；Rice germ contains protein, starch, dietary fiber, multivitamin and bioactive substance abundant, and containing micro-
Secondary element calcium, iron, zinc, selenium etc.；The nutrition of kermes rice is extremely abundant, is inside and outside all in kermesinus, and rift grain has wine-colored rice noodles, is cooked
When color such as kermes, One's nostrils were assailed by a strange, taste is splendid, it is edible to be suitable for all groups, it is easier to absorb, convenient, flavor is good.
Method of the invention successively by baking twice, can sterilising and enzyme inactivating and instant red rice it is well-done, maximum limit
Degree ground retains prototroph material composition, while the instant red rice of finished product produced has both loose mouthfeel and faint scent, is not required to
Normal pressure or vacuum degassing system are set, there is excellent technological effect, easy operating characteristics.
Other than objects, features and advantages described above, there are also other objects, features and advantages by the present invention.
The present invention is further detailed explanation below.
Specific embodiment
In order to be more clear goal of the invention of the invention, technical solution and its advantageous effects, below in conjunction with comparing
The present invention will be described in further detail with specific embodiment for example.It should be understood that the specific implementation of this specification description
Example is not intended to limit the present invention merely to the explanation present invention.
The industrialization manufacturing method of a kind of instant red rice disclosed by the invention, according to parts by weight than meter, the full cereal
The ingredient of popped rice includes: 65-85 parts of red rice, 1-19 parts of rice germ, 1-3 parts of kermes rice, wherein the production side of the instant red rice
Method are as follows:
S1, pretreatment of raw material: by the raw material of fresh red rice, rice germ, kermes rice respectively successively by impurity elimination, fresh-keeping, low
Temperature bakes, cryogrinding and weigh mix these pre-treatment steps after obtain mixture；
S2, extrusion cladding: the solid feeding that the obtained mixture is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water is 33 DEG C -83 DEG C, and the quality of drinking water is the 19-40% of mixture butt quality, while being arranged simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is adjusted, mean temperature control in the cavity of the extruder is made to exist
104 DEG C hereinafter, under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, along institute
The inside cavity for stating extruder makees class " ∞ " word screw and carries out extrusion process, the twin-screw one group two, the extruding
The length ratio of the machine barrel use side machine barrel of machine, eight word bore dias of the machine barrel and the machine barrel is 1:4.2, the extruder by
More piece machine barrel is composed, and from feed end, successively there are four for accurate arrangement on the direction of travel of screw thread push component
One kneading block, the second kneading block and an inverter, third kneading block, the mixture finally promote first device by the screw thread
Part is pushed to die head exit, obtains crude instant red rice；
The anti-dandruff processing of S3, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant red rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant red rice with the angle of 8-28 degree in horizontal direction, and another from described crude instant red
Rice upper vertical air draught, makes gently to consider to be worth doing and all falls off separation, and removes the burr generated because squeezing rotary-cut, obtain completely, adhesion,
The instant red rice of graininess semi-finished product of the same size；
S4, high temperature bake extruding: the instant red rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant red rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant red rice of finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S5, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, pre-treatment step specifically includes:
S1.1, raw material are alternative: fresh red rice, rice germ, kermes rice being carried out selected impurity elimination processing respectively, will be handled up to standard
Red rice, preservation by low temperature processing is spare after rice germ, kermes rice use vacuum or nitrogen charging immediately or fills carbon, fresh feed is put in order
Carry out fresh-keeping anti-oxidation processing, cold chain transportation immediately afterwards, so that raw material is fresher, the full cereal popped rice quality of preparation is higher,
Flavor is more preferable；
S1.2, low temperature bake: the red rice of Preservation Treatment, rice germ, kermes rice being carried out low temperature respectively and bake processing, temperature
It is 67 DEG C -93 DEG C, the time is 4-11 minutes, has the function of sterilizing and going out except organized enzyme, while farthest remaining original
The nutritional ingredient of material avoids the loss of nutritional ingredient；
S1.3, cryogrinding: the red rice that will bake that treated, rice germ, kermes rice carry out cooling processing respectively, make its temperature
Degree is down to 63 DEG C and carries out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, and the granularity of particulate is 280 μm -580
μm, by the complete red rice of milled processed, rice germ, that kermes rice is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S1.4, it weighs mixing: claiming the red rice complete to milled processed, rice germ, kermes rice to carry out respectively accurately using flow
It weighs, is mixed, stirred evenly by certain proportion, obtain the mixture.
It will be specifically addressed below by industrialization manufacturing method of the specific embodiment to above-mentioned full cereal popped rice.
Embodiment 1
A kind of industrialization manufacturing method of instant red rice, in which: the ingredient including following weight fraction ratio: 65 parts of red rice,
3 parts of rice germ, 1 part of kermes rice；
The production method of the instant red rice are as follows:
S1, raw material are alternative: fresh red rice, rice germ, kermes rice are subjected to selected impurity elimination processing respectively, it is up to standard by handling
Red rice, rice germ, kermes rice use vacuum and low temperature Preservation Treatment spare immediately, and fresh feed carries out fresh-keeping anti-immediately after putting in order
Oxidation processes, cold chain transportation, so that raw material is fresher, the instant red rice quality of preparation is higher, and flavor is more preferable；
S2, low temperature bake: the red rice of Preservation Treatment, rice germ, kermes rice being carried out low temperature respectively and bake processing, temperature is
67 DEG C, the time is 4 minutes, has the function of sterilization and goes out except organized enzyme, at the same farthest remain the nutrition of raw material at
Point, avoid the loss of nutritional ingredient；
S3, cryogrinding: the red rice that will bake that treated, rice germ, kermes rice carry out cooling processing respectively, make its temperature
It is down to 63 DEG C and carries out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, the granularity of particulate is 280 μm, will be ground
Grind that the red rice handled, rice germ, that kermes rice is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S4, it weighs mixing: claiming the red rice complete to milled processed, rice germ, kermes rice accurately to be claimed respectively using flow
Amount, is mixed by certain proportion, is stirred evenly, obtain the mixture；
S5, extrusion cladding: the solid feeding that the obtained mixture is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water is 33 DEG C, and the quality of drinking water is the 19% of mixture butt quality, while being arranged and adjusting described
Heating temperature-control system everywhere in the cavity of extruder, make in the cavity of the extruder mean temperature control at 104 DEG C hereinafter,
Under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, along the extruder
Inside cavity makees class " ∞ " word screw and carries out extrusion process, and the twin-screw one group two, the machine barrel of the extruder is adopted
With square machine barrel, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4.2, and the extruder is by more piece machine barrel group
It closes, from feed end, successively there are four the first kneading blocks, for accurate arrangement on the direction of travel of screw thread push component
Two kneading blocks and an inverter, third kneading block, the mixture finally promote component to be pushed to die head by the screw thread
Outlet, obtains crude instant red rice, in squeezing work, can reach good kneading, rubs the effect cutting, mix, melting with the hands, right
The product function factor is compounded to form and cures and its beneficial, and does not need setting normal pressure or vacuum degassing system, has excellent
Technological effect, easy operating characteristics；
The anti-dandruff processing of S6, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant red rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant red rice with 8 degree in horizontal direction of angle, and another from the crude instant red rice
Upper vertical air draught, makes gently to consider to be worth doing and all falls off separation, and removes the burr generated because squeezing rotary-cut, obtains clean, adhesion, greatly
The small consistent instant red rice of graininess semi-finished product；
S7, high temperature bake extruding: the instant red rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant red rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant red rice of finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S8, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, above-mentioned steps S1-S4 be pre-treatment step, the S1.1-S1.4 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S5-S8 is equivalent to the step S2-S5 in claim.
Embodiment 2
A kind of industrialization manufacturing method of instant red rice, in which: the ingredient including following weight fraction ratio: 78 parts of red rice,
10 parts of rice germ, 2 parts of kermes rice；
The production method of the instant red rice are as follows:
S1, raw material are alternative: fresh red rice, rice germ, kermes rice are subjected to selected impurity elimination processing respectively, it is up to standard by handling
Red rice, rice germ, kermes rice use preservation by low temperature processing after nitrogen charging spare immediately, and fresh feed carries out fresh-keeping immediately after putting in order
Anti-oxidation processing, cold chain transportation, so that raw material is fresher, the instant red rice quality of preparation is higher, and flavor is more preferable；
S2, low temperature bake: the red rice of Preservation Treatment, rice germ, kermes rice being carried out low temperature respectively and bake processing, temperature is
80 DEG C, the time is 7 minutes, has the function of sterilization and goes out except organized enzyme, at the same farthest remain the nutrition of raw material at
Point, avoid the loss of nutritional ingredient；
S3, cryogrinding: the red rice that will bake that treated, rice germ, kermes rice carry out cooling processing respectively, make its temperature
It is down to 63 DEG C and carries out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, the granularity of particulate is 400 μm, will be ground
Grind that the red rice handled, rice germ, that kermes rice is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S4, it weighs mixing: claiming the red rice complete to milled processed, rice germ, kermes rice accurately to be claimed respectively using flow
Amount, is mixed by certain proportion, is stirred evenly, obtain the mixture；
S5, extrusion cladding: the solid feeding that the obtained mixture is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water is 50 DEG C, and the quality of drinking water is the 30% of mixture butt quality, while being arranged and adjusting described
Heating temperature-control system everywhere in the cavity of extruder, make in the cavity of the extruder mean temperature control at 104 DEG C hereinafter,
Under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, along the extruder
Inside cavity makees class " ∞ " word screw and carries out extrusion process, and the twin-screw one group two, the machine barrel of the extruder is adopted
With square machine barrel, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4.2, and the extruder is by more piece machine barrel group
It closes, from feed end, successively there are four the first kneading blocks, for accurate arrangement on the direction of travel of screw thread push component
Two kneading blocks and an inverter, third kneading block, the mixture finally promote component to be pushed to die head by the screw thread
Outlet, obtains crude instant red rice, in squeezing work, can reach good kneading, rubs the effect cutting, mix, melting with the hands, right
The product function factor is compounded to form and cures and its beneficial, and does not need setting normal pressure or vacuum degassing system, has excellent
Technological effect, easy operating characteristics；
The anti-dandruff processing of S6, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant red rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant red rice with 15 degree in horizontal direction of angle, and another from the crude instant red rice
Upper vertical air draught, makes gently to consider to be worth doing and all falls off separation, and removes the burr generated because squeezing rotary-cut, obtains clean, adhesion, greatly
The small consistent instant red rice of graininess semi-finished product；
S7, high temperature bake extruding: the instant red rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant red rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant red rice of finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S8, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, above-mentioned steps S1-S4 be pre-treatment step, the S1.1-S1.4 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S5-S8 is equivalent to the step S2-S5 in claim.
Embodiment 3
A kind of industrialization manufacturing method of instant red rice, in which: the ingredient including following weight fraction ratio: 85 parts of red rice,
19 parts of rice germ, 3 parts of kermes rice；
The production method of the instant red rice are as follows:
S1, raw material are alternative: fresh red rice, rice germ, kermes rice are subjected to selected impurity elimination processing respectively, it is up to standard by handling
Red rice, rice germ, kermes rice are spare using preservation by low temperature processing after filling carbon immediately, and fresh feed carries out fresh-keeping immediately after putting in order
Anti-oxidation processing, cold chain transportation, so that raw material is fresher, the instant red rice quality of preparation is higher, and flavor is more preferable；
S2, low temperature bake: the red rice of Preservation Treatment, rice germ, kermes rice being carried out low temperature respectively and bake processing, temperature is
93 DEG C, the time is 11 minutes, has the function of sterilization and goes out except organized enzyme, at the same farthest remain the nutrition of raw material at
Point, avoid the loss of nutritional ingredient；
S3, cryogrinding: the red rice that will bake that treated, rice germ, kermes rice carry out cooling processing respectively, make its temperature
It is down to 63 DEG C and carries out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, the granularity of particulate is 580 μm, will be ground
Grind that the red rice handled, rice germ, that kermes rice is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S4, it weighs mixing: claiming the red rice complete to milled processed, rice germ, kermes rice accurately to be claimed respectively using flow
Amount, is mixed by certain proportion, is stirred evenly, obtain the mixture；
S5, extrusion cladding: the solid feeding that the obtained mixture is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water is 83 DEG C, and the quality of drinking water is the 40% of mixture butt quality, while being arranged and adjusting described
Heating temperature-control system everywhere in the cavity of extruder, make in the cavity of the extruder mean temperature control at 104 DEG C hereinafter,
Under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, along the extruder
Inside cavity makees class " ∞ " word screw and carries out extrusion process, and the twin-screw one group two, the machine barrel of the extruder is adopted
With square machine barrel, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4.2, and the extruder is by more piece machine barrel group
It closes, from feed end, successively there are four the first kneading blocks, for accurate arrangement on the direction of travel of screw thread push component
Two kneading blocks and an inverter, third kneading block, the mixture finally promote component to be pushed to die head by the screw thread
Outlet, obtains crude instant red rice, in squeezing work, can reach good kneading, rubs the effect cutting, mix, melting with the hands, right
The product function factor is compounded to form and cures and its beneficial, and does not need setting normal pressure or vacuum degassing system, has excellent
Technological effect, easy operating characteristics；
The anti-dandruff processing of S6, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant red rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant red rice with 28 degree in horizontal direction of angle, and another from the crude instant red rice
Upper vertical air draught, makes gently to consider to be worth doing and all falls off separation, and removes the burr generated because squeezing rotary-cut, obtains clean, adhesion, greatly
The small consistent instant red rice of graininess semi-finished product；
S7, high temperature bake extruding: the instant red rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant red rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the instant red rice of finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S8, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, above-mentioned steps S1-S4 be pre-treatment step, the S1.1-S1.4 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S5-S8 is equivalent to the step S2-S5 in claim.
Sensory evaluation is carried out by 8 trained appraise persons, the every 20g of sample and 95-100 DEG C of boiled water 1:5 is reconstituted, and is soaked
After steeping 5min, with indexs such as color, smell, performance state, dispersibility, rehydrations, product is evaluated using sense organ description, specifically
Evaluation criterion is as follows:
Before reconstituting (30 points):
Color (5 points): uniform more light 4-5 points；The general 3-4 of brightness points；Luminance difference 1-3 points.
Smell (5 points):, which having natural strong fragrance, and is charred fragrance 4-5 divides；With natural flavor, but be charred fragrance compared with
It is light, free from extraneous odour 3-4 points, British plain spirits or obvious peculiar smell, 1-3 points.
Performance state (15 points): dispersion 10-15 complete, full, uniform in size points；Surface is slightly cracked, and has harsh feeling, is deposited
It is being adhered a 5-9 points；The grain of rice is excessive, and grain shape difficulty is distinguished, is adhered more 1-4 points.
Impurity (5 points): color tablets are no different, are charred grain, particle 4-5 point；It is no different color tablets, it is seen that be charred grain, particle 3-4 point；Have
Heterochromatic grain more is charred grain, particle 1-3 point.
After reconstituting (70 points):
Glossy degree (5 points): more light 4-5 points；The general 3-4 of brightness points；Luminance difference 1-3 points.
Smell (5 points):, which having natural strong fragrance, and is charred fragrance 4-5 divides；With natural flavor, but be charred fragrance compared with
It is light, free from extraneous odour 3-4 points, British plain spirits or obvious peculiar smell, 1-3 points.
Dispersed (15 points): being uniformly dispersed, no agglomeration, is suspended in congee soup 10-15 points；A small amount of agglomeration is slightly layered 5-9
Point；It floats and is layered or without suspension, agglomerates 1-4 points.
Rehydration (10 points): congee grain moderately expands, and has elasticity 8-10 points；Congee grain slightly has elasticity 6-8 points；Congee grain it is soft rotten or
Half-cooked 1-6 points.
Toughness (10 points): texture is preferable, and the sticky suitable 8-10 of congee soup points；Texture is slightly worse, slightly 6-8 points of layering, congee soup
Sticky or layering is 1-6 points serious.
Palatability (10): having suitable chewiness, and the 8-10 that do not stick to one's teeth divides；Slightly sticky thick, slightly harsh feeling, slightly sticky tooth 6-8
Point；Sticky or layering is serious, the 1-6 that sticks to one's teeth divides.
Smoothness (10 points): the moderate 8-10 of smoothness points；The smooth slightly worse 6-8 of degree points；Smooth degree difference 1-6 points.
Flavour (5 points): fragrance 4-5 points with congee itself；Basic free from extraneous odour 3-4 points；There are peculiar smell 1-3 points.
Evaluation result is as shown in the table:
According to the disclosure and teachings of the above specification, fields of the present invention obtain technical staff can also be to above-mentioned implementation
Mode is changed and is modified, and therefore, the present invention is not limited to above-mentioned specific embodiment, all those skilled in the art
Any conspicuous improvement, the replacement or modification that member is made on the basis of the present invention belong to protection model of the invention
It encloses.
Claims (9)
1. a kind of industrialization manufacturing method of instant red rice, according to parts by weight than meter, the ingredient of the instant red rice includes: red
Rice 65-85 parts, 1-19 parts of rice germ, 1-3 parts of kermes rice, it is characterised in that: the production method of the instant red rice are as follows:
S1, pretreatment of raw material: the raw material of fresh red rice, rice germ, kermes rice is successively roasted by impurity elimination, fresh-keeping, low temperature respectively
Roasting, cryogrinding and weighing obtain mixture after mixing these pre-treatment steps；
The obtained mixture: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S2, extrusion cladding, and
It is synchronous accurately to inject a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carry out compound, it sets simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is set and adjusted, mean temperature in the cavity of the extruder is controlled
At 104 DEG C hereinafter, under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, edge
The inside cavity of the extruder makees class " ∞ " word screw and carries out extrusion process, and the twin-screw one group two is described to squeeze
The machine barrel use side machine barrel of press, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4.2, the extruder
It is composed of more piece machine barrel, from feed end, on the direction of travel of screw thread push component successively there are four accurate arrangements
First kneading block, the second kneading block and an inverter, third kneading block, the mixture finally promote member by the screw thread
Device is pushed to die head exit, obtains crude instant red rice；
The anti-dandruff processing of S3, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant red rice using two Middle pressure draught fans, one from
It is blowed below the crude instant red rice with the angle of 8-28 degree in horizontal direction, another from the crude instant red rice
Portion's vertical air suction makes gently to consider the separation that all falls off to be worth doing, and removes the burr generated because squeezing rotary-cut, obtains clean, adhesion, size
The consistent instant red rice of graininess semi-finished product；
S4, high temperature bake extruding: the instant red rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to high temperature
Oven is baked, so that the instant red rice of semi-finished product steep temperature rise extruding in a short time, is reduced as far as nutritional ingredient
It is lost, to obtain the instant red rice of finished product of crispy in taste, the similar traditional rice form for being full of faint scent.
2. a kind of industrialization manufacturing method of instant red rice as described in claim 1, it is characterised in that: the pre-treatment step
It specifically includes:
S1.1, raw material are alternative: the raw material of fresh red rice, rice germ, kermes rice being carried out selected impurity elimination processing respectively, immediately after
It is spare using vacuum and low temperature Preservation Treatment；
S1.2, low temperature bake: the red rice of Preservation Treatment, rice germ, kermes rice being carried out low temperature respectively and bake processing, temperature 67
DEG C -93 DEG C, the time is 4-11 minutes；
S1.3, cryogrinding: the red rice that will bake that treated, rice germ, kermes rice carry out cooling processing respectively, drop its temperature
To 63 DEG C hereinafter, being then delivered to low-temperature grinding system respectively carries out grinding beading, by the complete red rice of milled processed, plumule
Rice, that kermes rice is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S1.4, it weighs mixing: claiming the red rice complete to milled processed, rice germ, kermes rice to carry out accurate weighing respectively using flow,
It is mixed, is stirred evenly by certain proportion, obtain the mixture.
3. a kind of industrialization manufacturing method of instant red rice as claimed in claim 1 or 2, it is characterised in that: the step S4
Later, further comprising the steps of:
S5, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
4. a kind of industrialization manufacturing method of instant red rice as described in any one of claims 1-3, it is characterised in that: described
In S1.1: fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation after putting in order immediately.
5. a kind of industrialization manufacturing method of instant red rice according to any one of claims 1-4, it is characterised in that: described
In S1.3: the granularity of the particulate is 280 μm -580 μm.
6. a kind of industrialization manufacturing method of instant red rice as described in any one in claim 1-5, it is characterised in that: the S2
The temperature of middle constant temperature drinking water is 33 DEG C -83 DEG C.
7. a kind of industrialization manufacturing method of instant red rice as claimed in any one of claims 1 to 6, it is characterised in that: the S2
The quality of middle drinking water is the 19-40% of mixture butt quality.
8. such as a kind of described in any item industrialization manufacturing methods of instant red rice of claim 1-7, it is characterised in that: described
In S1.1, the raw material of fresh red rice, rice germ, kermes rice is subjected to selected impurity elimination processing respectively, red rice up to standard, embryo will be handled
Bud rice, kermes rice use preservation by low temperature processing after nitrogen charging spare immediately.
9. such as a kind of described in any item industrialization manufacturing methods of instant red rice of claim 1-8, it is characterised in that: described
In S1.1, the raw material of fresh red rice, rice germ, kermes rice is subjected to selected impurity elimination processing respectively, red rice up to standard, embryo will be handled
Bud rice, kermes rice use preservation by low temperature processing after filling CO 2 spare immediately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811404574.XA CN109619423A (en) | 2018-11-23 | 2018-11-23 | A kind of industrialization manufacturing method of instant red rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811404574.XA CN109619423A (en) | 2018-11-23 | 2018-11-23 | A kind of industrialization manufacturing method of instant red rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109619423A true CN109619423A (en) | 2019-04-16 |
Family
ID=66069112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811404574.XA Withdrawn CN109619423A (en) | 2018-11-23 | 2018-11-23 | A kind of industrialization manufacturing method of instant red rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109619423A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114828A (en) * | 2023-01-18 | 2023-05-16 | 河南工业大学 | Preparation method of low-GI recombinant red rice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813142A (en) * | 2012-09-21 | 2012-12-12 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
-
2018
- 2018-11-23 CN CN201811404574.XA patent/CN109619423A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813142A (en) * | 2012-09-21 | 2012-12-12 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114828A (en) * | 2023-01-18 | 2023-05-16 | 河南工业大学 | Preparation method of low-GI recombinant red rice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101283824A (en) | Blueberry fruit vinegar beverage | |
| CN104171906A (en) | Manufacturing process of ultrahigh-pressure coarse-cereal noodles | |
| CN108740757A (en) | A kind of barley nutritional coarse cereals instant noodle and its processing method | |
| CN103283913A (en) | Low-sugar coarse grain soft sweet and preparation method thereof | |
| CN103750144B (en) | Nutritional formula rice flour for old people and preparation method thereof | |
| CN109619424A (en) | A kind of industrialization manufacturing method of instant puffed wheat flower | |
| CN104509784A (en) | Brown rice cake and preparation method thereof | |
| CN104957495A (en) | Five-cereal health-preserving powder capable of clearing lung and reducing blood glucose | |
| CN103392763A (en) | Waxy corn bread and making method thereof | |
| CN105341079A (en) | Potato bread and preparation method thereof | |
| CN109619423A (en) | A kind of industrialization manufacturing method of instant red rice | |
| CN105795337A (en) | Preparation method of instant cured compound sorghum rice | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| KR102049640B1 (en) | Ginger extract candy with Salicornia herbacea L. for Pregnant Women and peparation method threreof | |
| KR20190117121A (en) | Madeleine prepared with cherry juice and method for preparing the same | |
| CN104206501A (en) | Fruity miscellaneous cereal biscuit and preparation method thereof | |
| Jan et al. | Preparation of nutri bar for lactating women | |
| CN112889872A (en) | Cake with highland barley powder as basic raw material and cake making method | |
| CN100515223C (en) | Fiber puffed food and making process | |
| CN106490468A (en) | Excellent albumen mixed grain rice fine dried noodles and preparation method thereof | |
| CN109463634A (en) | A kind of industrialization manufacturing method of the instant rice of full cereal | |
| KR101887122B1 (en) | Method for preparing functional noodle comprising auricularia auricula judae and functional noodle prepared thereof | |
| CN109480190A (en) | A kind of industrialization manufacturing method of full cereal popped rice | |
| CN109619425A (en) | A kind of industrialization manufacturing method of fast food giant embryo brown rice | |
| CN109619421A (en) | A kind of industrialization manufacturing method of instant sprouted unpolished rice |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190416 |