CN109662256A - A kind of industrialization manufacturing method of the full cereal rice beans of fast food - Google Patents
A kind of industrialization manufacturing method of the full cereal rice beans of fast food Download PDFInfo
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- CN109662256A CN109662256A CN201811404568.4A CN201811404568A CN109662256A CN 109662256 A CN109662256 A CN 109662256A CN 201811404568 A CN201811404568 A CN 201811404568A CN 109662256 A CN109662256 A CN 109662256A
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- fast food
- full cereal
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- beans
- pea
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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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- 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 the full cereal rice beans of fast food, using brown rice, rice beans and pea as major ingredient, the raw material of fresh brown rice, rice beans and pea is successively baked by impurity elimination, fresh-keeping, low temperature respectively, cryogrinding and weigh mix these pre-treatment steps after obtain mixture；The full cereal rice beans of crude fast food are 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 full cereal rice beans of fast food, obtains clean, adhesion, the full cereal rice beans of graininess semi-finished product fast food of the same size；The full cereal rice beans of the homoeomorphic finished product fast food of traditional rice are finally obtained after high temperature bakes extruding.The present invention in the production process, using baking twice, can sterilising and enzyme inactivating and popped 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 the full cereal rice beans of fast food.
Background technique
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, and interior protection cortex (pericarp, kind skin, megarchidium layer) is intact
Rice Kernel, since the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boil it is also relatively time-consuming,
But its slimming effect is significant.Compared with common exquisite rice, the content of vitamin, minerals and dietary fiber is richer in brown rice
Richness is considered to be a kind of healthy food of green.
Modern nutriology the study found that in brown rice rice bran and germ fraction vitamin B and vitamin E, human body can be improved
Immune function promotes blood circulation, moreover it is possible to help people to eliminate the mood of dejected agitation, make one dynamic.In addition, in brown rice
The microelements such as potassium, magnesium, zinc, iron, manganese are conducive to prevent cardiovascular disease and anemia.It also retains a large amount of dietary fibers,
It can promote intestinal beneficial bacterium proliferation, accelerate intestines peristalsis, softer stool, prevent constipation and intestinal cancer；Dietary fiber can also be with bile
Middle cholesterol combines, and promotes the discharge of cholesterol, so that hyperlipemia be helped to reduce blood lipid.
The nutritive value of rice beans is high, and it is similar to red bean that primary biological generation studies part.Containing 61.3% -68.0% in oil
Paddy steroid has certain physiological hormone functions, and rice beans are a kind of ancient civil medicinal materials, records according to " dictionary of medicinal plant ", rice beans
Put down sweet in flavor, nontoxic, enter the heart, small intestinl channel, advantageous water dehumidifying and row's blood purulence, the function of subdhing swelling and detoxicating, to treatment oedema, tinea pedis,
The diseases such as jaundice, hematochezia, carbuncle swells have obvious curative effects, and with better than red bean quality to make medicinal material.
There is pea relatively balanced nutrition comprehensively, pea seed to be made of kind of a skin, cotyledon and embryo.Wherein dry pea cotyledon
Contained in protein, fat, carbohydrate and mineral nutrition account for respectively these nutritional ingredient total amounts in seed 96%,
77%, 89%.Though embryo contains protein and mineral element, shared specific gravity is minimum in seed.It is contained in seed in kind skin
Major part cannot be digested the carbohydrate utilized, and wherein the content of calcium phosphorus is also more.Albumin, ball egg in pea protein
White and glutelin accounts for 21%, 66% and 2% respectively.
Though however the nutritive value of brown rice, rice beans and pea is good, eats inconvenience, and individually eats therein
One or two, coarse mouthfeel, flavor is not good enough, and the finished product made on the market is mostly simple baking extrusion and puffing food, by
It is formed on existing processing technology, nutritional ingredient is largely lost, and sacrifices 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, complete as the fast food of major ingredient using brown rice, rice beans and pea
The industrialization manufacturing method of cereal rice beans, the full cereal rice beans of the fast food being prepared both had had unique flavor and nutritive value,
It is again convenient, it is easy to absorb.
The present invention is achieved through the following technical solutions:
A kind of industrialization manufacturing method of the full cereal rice beans of fast food, in which: the ingredient including following weight fraction ratio: brown rice
38-97 parts, 2-19 parts of meter Dou, 1-18 parts of pea；
The production method of the full cereal rice beans of fast food are as follows:
S1, pretreatment of raw material: the raw material of fresh brown rice, meter Dou, pea is successively roasted by impurity elimination, fresh-keeping, low temperature respectively
Roasting, cryogrinding and weighing obtain mixture after mixing these pre-treatment steps；
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 24 DEG C -79 DEG C, and the quality of drinking water is the 27.5-46.5% of mixture butt quality, is set simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is set and adjusted, mean temperature control in the cavity of the extruder is made to exist
101 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 machine barrel use side machine barrel of machine, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4-4.3, the extruder
It is composed of more piece machine barrel, from discharge end, on the direction of travel of screw thread push component successively there are five accurate arrangements
First kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture is finally by described
Screw thread promotes component to be pushed to die head exit, obtains the full cereal rice beans of crude fast food；
The anti-dandruff processing of S3, selection by winnowing: it is anti-dandruff that selection by winnowing is carried out to the crude full cereal rice beans of fast food using two Middle pressure draught fans
Processing, one is blowed below the full cereal rice beans of the crude fast food with the angle of 2-22 degree in horizontal direction, another from
The full cereal rice beans upper vertical air draught of crude fast food makes the whole separation that fall off of light bits, and removes because squeezing rotary-cut generation
Burr obtains clean, adhesion, the full cereal rice beans of graininess semi-finished product fast food of the same size；
S4, high temperature bake extruding: the full cereal rice beans of the consistent semi-finished product fast food of particle that will be obtained after the anti-dandruff processing of selection by winnowing
High temperature ovens are transported to be baked, so that the full cereal rice beans of semi-finished product fast food steep temperature rise extruding in a short time, as far as possible
Ground reduces the loss of nutritional ingredient, so that it is complete to obtain crispy in taste, the finished product fast food for the similar traditional rice form for being full of faint scent
Cereal rice beans；
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, the pre-treatment step specifically includes:
S1.1, raw material are alternative: fresh brown rice, meter Dou, pea being carried out selected impurity elimination processing respectively, will be handled up to standard rough
Rice, meter Dou, pea use vacuum or nitrogen charging immediately or to fill preservation by low temperature processing after carbon spare, fresh feed put in order after immediately into
The fresh-keeping anti-oxidation processing of row, cold chain transportation, so that raw material is fresher, the full cereal rice beans quality of the fast food of preparation is higher, flavor
More preferably；
S1.2, low temperature bake: the brown rice, meter Dou, pea of Preservation Treatment being carried out low temperature respectively and bake processing, temperature 72
DEG C -98 DEG C, the time is 10-60 minute, has the function of sterilization and goes out except organized enzyme, while farthest remaining raw material
Nutritional ingredient avoids the loss of nutritional ingredient；
S1.3, cryogrinding: baking that treated, brown rice, meter Dou, pea carry out cooling processing respectively, drop its temperature
To 42 DEG C hereinafter, being then delivered to low-temperature grinding system respectively carries out grinding beading, the granularity of particulate is 190 μm -525 μm,
By the complete brown rice of milled processed, meter Dou, that pea is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S1.4, it weighs mixing: claiming the brown rice complete to milled processed, meter Dou, pea to carry out accurate weighing respectively using flow,
It is mixed, is stirred evenly by certain proportion, obtain the mixture.
The invention has the following advantages: the present invention is using brown rice, rice beans and pea as the full cereal rice beans of the fast food of major ingredient,
For brown rice compared with common exquisite rice, the content of brown rice vitamin, minerals and dietary fiber is richer；The nutritive value of rice beans
Height, rice beans are sweet natured, nontoxic, enter the heart, small intestinl channel, advantageous water dehumidifying and row's blood purulence, the function of subdhing swelling and detoxicating, to treatment water
The diseases such as swollen, tinea pedis, jaundice, hematochezia, carbuncle swells have obvious curative effects；Pea has relatively balanced nutrition comprehensively, wherein pea cotyledon
Contained in protein, fat, carbohydrate and mineral nutrition account for respectively these nutritional ingredient total amounts in seed 96%,
77%, 89%；It is edible 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 the full cereal rice beans of fast food it is well-done,
Retain prototroph material composition to the maximum extent, while the full cereal rice beans of finished product fast food produced have both loose mouthfeel and clear
Fragrance taste does not need setting normal pressure or vacuum degassing system, has 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.
A kind of industrialization manufacturing method of the full cereal rice beans of fast food disclosed by the invention, it is described according to parts by weight than meter
The ingredient of full cereal popped rice includes: 38-97 parts of brown rice, 2-19 parts of meter Dou, 1-18 parts of pea, wherein the full cereal rice of fast food
The production method of beans are as follows:
S1, pretreatment of raw material: the raw material of fresh brown rice, meter Dou, pea is successively roasted by impurity elimination, fresh-keeping, low temperature respectively
Roasting, cryogrinding and weighing obtain mixture after mixing these pre-treatment steps；
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 24 DEG C -79 DEG C, and the quality of drinking water is the 27.5-46.5% of mixture butt quality, is set simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is set and adjusted, mean temperature control in the cavity of the extruder is made to exist
101 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 machine barrel use side machine barrel of machine, and be composed of more piece machine barrel, the length of eight word bore dias and the machine barrel of the machine barrel
Than for 1:4-4.3, the extruder is composed of more piece machine barrel, from discharge end, in the traveling side of screw thread push component
Successively there are five the first kneading block, an inverter and the second kneading block, third kneading block, the 4 to mediate for accurate arrangement upwards
Block, the mixture finally promote component to be pushed to die head exit, obtain the full cereal rice beans of crude fast food by the screw thread；
The anti-dandruff processing of S3, selection by winnowing: it is anti-dandruff that selection by winnowing is carried out to the crude full cereal rice beans of fast food using two Middle pressure draught fans
Processing, one is blowed below the full cereal rice beans of the crude fast food with the angle of 2-22 degree in horizontal direction, another from
The full cereal rice beans upper vertical air draught of crude fast food makes the whole separation that fall off of light bits, and removes because squeezing rotary-cut generation
Burr obtains clean, adhesion, the full cereal rice beans of graininess semi-finished product fast food of the same size；
S4, high temperature bake extruding: the full cereal rice beans of the consistent semi-finished product fast food of particle that will be obtained after the anti-dandruff processing of selection by winnowing
High temperature ovens are transported to be baked, so that the full cereal rice beans of semi-finished product fast food steep temperature rise extruding in a short time, as far as possible
Ground reduces the loss of nutritional ingredient, so that it is complete to obtain crispy in taste, the finished product fast food for the similar traditional rice form for being full of faint scent
Cereal rice beans；
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, the pre-treatment step specifically includes:
S1.1, raw material are alternative: fresh brown rice, meter Dou, pea being carried out selected impurity elimination processing respectively, will be handled up to standard rough
Rice, meter Dou, pea use vacuum or nitrogen charging immediately or to fill preservation by low temperature processing after carbon spare, fresh feed put in order after immediately into
The fresh-keeping anti-oxidation processing of row, cold chain transportation, so that raw material is fresher, the full cereal rice beans quality of the fast food of preparation is higher, flavor
More preferably；
S1.2, low temperature bake: the brown rice, meter Dou, pea of Preservation Treatment being carried out low temperature respectively and bake processing, temperature 72
DEG C -98 DEG C, the time is 10-60 minute, has the function of sterilization and goes out except organized enzyme, while farthest remaining raw material
Nutritional ingredient avoids the loss of nutritional ingredient；
S1.3, cryogrinding: baking that treated, brown rice, meter Dou, pea carry out cooling processing respectively, drop its temperature
To 42 DEG C hereinafter, being then delivered to low-temperature grinding system respectively carries out grinding beading, the granularity of particulate is 190 μm -525 μm,
By the complete brown rice of milled processed, meter Dou, that pea is respectively placed in fresh-keeping and storing in stainless cylinder of steel is spare；
S1.4, it weighs mixing: claiming the brown rice complete to milled processed, meter Dou, pea to carry out accurate weighing respectively using flow,
It is mixed, is 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 the full cereal rice beans of fast food, in which: the ingredient including following weight fraction ratio: brown rice
38 parts, 2 parts of meter Dou, 1 part of pea；
The production method of the full cereal rice beans of fast food are as follows:
S1, raw material are alternative: fresh brown rice, meter Dou, pea being carried out selected impurity elimination processing respectively, will be handled up to standard rough
Rice, meter Dou, pea use vacuum and low temperature Preservation Treatment spare immediately, and fresh feed carries out fresh-keeping anti-oxidation place after putting in order immediately
Reason, cold chain transportation, so that raw material is fresher, the full cereal rice beans quality of the fast food of preparation is higher, and flavor is more preferable；
S2, low temperature bake: the brown rice, meter Dou, pea of Preservation Treatment being carried out low temperature respectively and bake processing, temperature 72
DEG C, the time is 10 minutes, have the function of sterilization and go out except organized enzyme, at the same farthest remain the nutrition of raw material at
Point, avoid the loss of nutritional ingredient；
S3, cryogrinding: baking that treated, brown rice, meter Dou, pea carry out cooling processing respectively, are down to its temperature
42 DEG C carry out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, and the granularity of particulate is 190 μm, at grinding
It is spare that brown rice, meter Dou, the pea managed are respectively placed in fresh-keeping and storing in stainless cylinder of steel；
S4, it weighs mixing: claiming the brown rice complete to milled processed, meter Dou, pea to carry out accurate weighing respectively using flow, press
Certain proportion is mixed, and is stirred evenly, and the mixture is obtained；
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 24 DEG C, and the quality of drinking water is the 27.5% of mixture butt quality, while being arranged and adjusting institute
State heating temperature-control system everywhere in the cavity of extruder, make in the cavity of the extruder mean temperature control at 101 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, and the extruder is combined by more piece machine barrel
It forms, from discharge end, successively there are five the first kneading blocks, one for accurate arrangement on the direction of travel of screw thread push component
Inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture finally promote component to push away by the screw thread
It is sent to die head exit, obtains the full cereal rice beans of crude fast food, in squeezing work, good kneading can be reached, stranding cuts, mixes
It closes, the effect of melting, the product function factor is compounded to form and is cured and its is beneficial, and do not need setting normal pressure or vacuum is de-
Gas system has excellent technological effect, easy operating characteristics；
The anti-dandruff processing of S6, selection by winnowing: it is anti-dandruff that selection by winnowing is carried out to the crude full cereal rice beans of fast food using two Middle pressure draught fans
Processing, one is blowed below the full cereal rice beans of the crude fast food with 2 degree in horizontal direction of angle, and another from described
The crude full cereal rice beans upper vertical air draught of fast food makes gently to consider the separation that all falls off to be worth doing, and removes the burr generated because squeezing rotary-cut,
Obtain clean, adhesion, the full cereal rice beans of graininess semi-finished product fast food of the same size；
S7, high temperature bake extruding: the full cereal rice beans of the consistent semi-finished product fast food of particle that will be obtained after the anti-dandruff processing of selection by winnowing
High temperature ovens are transported to be baked, so that the full cereal rice beans of semi-finished product fast food steep temperature rise extruding in a short time, as far as possible
Ground reduces the loss of nutritional ingredient, so that it is complete to obtain crispy in taste, the finished product fast food for the similar traditional rice form for being full of faint scent
Cereal rice beans；
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 the full cereal rice beans of fast food, in which: the ingredient including following weight fraction ratio: brown rice
55 parts, 10 parts of meter Dou, 10 parts of pea；
The production method of the full cereal rice beans of fast food are as follows:
S1, raw material are alternative: fresh brown rice, meter Dou, pea being carried out selected impurity elimination processing respectively, will be handled up to standard rough
Rice, meter Dou, pea use preservation by low temperature processing after nitrogen charging spare immediately, and fresh feed carries out fresh-keeping anti-oxidation immediately after putting in order
Processing, cold chain transportation, so that raw material is fresher, the full cereal rice beans quality of the fast food of preparation is higher, and flavor is more preferable；
S2, low temperature bake: the brown rice, meter Dou, pea of Preservation Treatment being carried out low temperature respectively and bake processing, temperature 86
DEG C, the time is 45 minutes, have the function of sterilization and go out except organized enzyme, at the same farthest remain the nutrition of raw material at
Point, avoid the loss of nutritional ingredient；
S3, cryogrinding: baking that treated, brown rice, meter Dou, pea carry out cooling processing respectively, are down to its temperature
42 DEG C carry out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, and the granularity of particulate is 300 μm, at grinding
It is spare that brown rice, meter Dou, the pea managed are respectively placed in fresh-keeping and storing in stainless cylinder of steel；
S4, it weighs mixing: claiming the brown rice complete to milled processed, meter Dou, pea to carry out accurate weighing respectively using flow, press
Certain proportion is mixed, and is stirred evenly, and the mixture is obtained；
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 35% of mixture butt quality, while being arranged and adjusting described
Heating temperature-control system everywhere in the cavity of extruder controls mean temperature in the cavity of the extruder at 101 DEG C hereinafter, institute
Under the action of stating custom core parts juggle type combination twin-screw of the mixture in the extruder, along the chamber of the extruder
Internal portion makees class " ∞ " word screw and carries out extrusion process, and the machine barrel of the twin-screw one group two, the extruder uses
Square machine barrel, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4.1, and the extruder is combined by more piece machine barrel
It forms, from discharge end, successively there are five the first kneading blocks, one for accurate arrangement on the direction of travel of screw thread push component
Inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture finally promote component to push away by the screw thread
It is sent to die head exit, obtains the full cereal rice beans of crude fast food, in squeezing work, good kneading can be reached, stranding cuts, mixes
It closes, the effect of melting, the product function factor is compounded to form and is cured and its is beneficial, and do not need setting normal pressure or vacuum is de-
Gas system has excellent technological effect, easy operating characteristics；
The anti-dandruff processing of S6, selection by winnowing: it is anti-dandruff that selection by winnowing is carried out to the crude full cereal rice beans of fast food using two Middle pressure draught fans
Processing, one is blowed below the full cereal rice beans of the crude fast food with 15 degree in horizontal direction of angle, and another from institute
The full cereal rice beans upper vertical air draught of crude fast food is stated, makes gently to consider the separation that all falls off to be worth doing, and remove the hair generated because squeezing rotary-cut
Thorn obtains clean, adhesion, the full cereal rice beans of graininess semi-finished product fast food of the same size；
S7, high temperature bake extruding: the full cereal rice beans of the consistent semi-finished product fast food of particle that will be obtained after the anti-dandruff processing of selection by winnowing
High temperature ovens are transported to be baked, so that the full cereal rice beans of semi-finished product fast food steep temperature rise extruding in a short time, as far as possible
Ground reduces the loss of nutritional ingredient, so that it is complete to obtain crispy in taste, the finished product fast food for the similar traditional rice form for being full of faint scent
Cereal rice beans；
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 the full cereal rice beans of fast food, in which: the ingredient including following weight fraction ratio: brown rice
97 parts, 19 parts of meter Dou, 18 parts of pea；
The production method of the full cereal rice beans of fast food are as follows:
S1, raw material are alternative: fresh brown rice, meter Dou, pea being carried out selected impurity elimination processing respectively, will be handled up to standard rough
Rice, meter Dou, pea are spare using preservation by low temperature processing after filling carbon immediately, and fresh feed carries out fresh-keeping anti-oxidation immediately after putting in order
Processing, cold chain transportation, so that raw material is fresher, the full cereal rice beans quality of the fast food of preparation is higher, and flavor is more preferable；
S2, low temperature bake: the brown rice, meter Dou, pea of Preservation Treatment being carried out low temperature respectively and bake processing, temperature 98
DEG C, the time is 60 minutes, have the function of sterilization and go out except organized enzyme, at the same farthest remain the nutrition of raw material at
Point, avoid the loss of nutritional ingredient；
S3, cryogrinding: baking that treated, brown rice, meter Dou, pea carry out cooling processing respectively, are down to its temperature
42 DEG C carry out grinding beading hereinafter, being then delivered to low-temperature grinding system respectively, and the granularity of particulate is 525 μm, at grinding
It is spare that brown rice, meter Dou, the pea managed are respectively placed in fresh-keeping and storing in stainless cylinder of steel；
S4, it weighs mixing: claiming the brown rice complete to milled processed, meter Dou, pea to carry out accurate weighing respectively using flow, press
Certain proportion is mixed, and is stirred evenly, and the mixture is obtained；
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 79 DEG C, and the quality of drinking water is the 46.5% of mixture butt quality, while being arranged and adjusting institute
State heating temperature-control system everywhere in the cavity of extruder, make in the cavity of the extruder mean temperature control at 101 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 1:4.3, and the extruder is by more piece machine barrel group
It closes, from discharge end, successively there are five the first kneading blocks, one for accurate arrangement on the direction of travel of screw thread push component
A inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture finally promote component by the screw thread
It is pushed to die head exit, obtains the full cereal rice beans of crude fast food, in squeezing work, good kneading can be reached, stranding cuts, mixes
It closes, the effect of melting, the product function factor is compounded to form and is cured and its is beneficial, and do not need setting normal pressure or vacuum is de-
Gas system has excellent technological effect, easy operating characteristics；
The anti-dandruff processing of S6, selection by winnowing: it is anti-dandruff that selection by winnowing is carried out to the crude full cereal rice beans of fast food using two Middle pressure draught fans
Processing, one is blowed below the full cereal rice beans of the crude fast food with 22 degree in horizontal direction of angle, and another from institute
The full cereal rice beans upper vertical air draught of crude fast food is stated, makes gently to consider the separation that all falls off to be worth doing, and remove the hair generated because squeezing rotary-cut
Thorn obtains clean, adhesion, the full cereal rice beans of graininess semi-finished product fast food of the same size；
S7, high temperature bake extruding: the full cereal rice beans of the consistent semi-finished product fast food of particle that will be obtained after the anti-dandruff processing of selection by winnowing
High temperature ovens are transported to be baked, so that the full cereal rice beans of semi-finished product fast food steep temperature rise extruding in a short time, as far as possible
Ground reduces the loss of nutritional ingredient, so that it is complete to obtain crispy in taste, the finished product fast food for the similar traditional rice form for being full of faint scent
Cereal rice beans；
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 the full cereal rice beans of fast food, according to parts by weight than meter, the full cereal rice beans of fast food
Ingredient include: 38-97 parts of brown rice, 2-19 parts of meter Dou, 1-18 parts of pea, it is characterised in that: the full cereal rice beans of fast food
Production method are as follows:
S1, pretreatment of raw material: by fresh brown rice, meter Dou, pea raw material respectively successively by impurity elimination, fresh-keeping, low temperature bake, it is low
Temperature grinding 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 control in the cavity of the extruder is made to exist
101 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 machine barrel use side machine barrel of machine, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:4-4.3, the extruder
It is composed of more piece machine barrel, from discharge end, on the direction of travel of screw thread push component successively there are five accurate arrangements
First kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture is finally by described
Screw thread promotes component to be pushed to die head exit, obtains the full cereal rice beans of crude fast food；
The anti-dandruff processing of S3, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude full cereal rice beans of fast food using two Middle pressure draught fans,
One is blowed below the full cereal rice beans of the crude fast food with the angle of 2-22 degree in horizontal direction, and another from described thick
The full cereal rice beans upper vertical air draught of fast food processed makes gently to consider the separation that all falls off to be worth doing, and removes the burr generated because squeezing rotary-cut, obtains
To clean, adhesion, graininess semi-finished product rice of the same size；
S4, high temperature bake extruding: the full cereal rice beans of the consistent semi-finished product fast food of particle obtained after the anti-dandruff processing of selection by winnowing are conveyed
It is baked to high temperature ovens, so that the full cereal rice beans of semi-finished product fast food steep temperature rise extruding in a short time, subtracts as much as possible
The loss of few nutritional ingredient, to obtain the full cereal of finished product fast food of crispy in taste, the similar traditional rice form for being full of faint scent
Meter Dou.
2. a kind of industrialization manufacturing method of the full cereal rice beans of fast food as described in claim 1, it is characterised in that: the pre- place
Reason step specifically includes:
S1.1, raw material are alternative: the raw material of fresh brown rice, meter Dou, pea being carried out selected impurity elimination processing respectively, is used immediately after
Vacuum and low temperature Preservation Treatment is spare；
S1.2, low temperature bake: the brown rice, meter Dou, pea of Preservation Treatment is subjected to low temperature respectively and bake processing, temperature is 72 DEG C-
98 DEG C, the time is 10-60 minutes；
S1.3, cryogrinding: baking that treated, brown rice, meter Dou, pea carry out cooling processing respectively, its temperature is made to be down to 42
DEG C hereinafter, being then delivered to low-temperature grinding system respectively carries out grinding beading, by the complete brown rice of milled processed, meter Dou, pea
It is spare to be respectively placed in fresh-keeping and storing in stainless cylinder of steel；
S1.4, it weighs mixing: claiming the brown rice complete to milled processed, meter Dou, pea to carry out accurate weighing respectively using flow, by one
Fixed proportion is mixed, and is stirred evenly, and the mixture is obtained.
3. a kind of industrialization manufacturing method of the full cereal rice beans of fast food as claimed in claim 1 or 2, it is characterised in that: described
It is further comprising the steps of after step S4:
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 the full cereal rice beans of fast food as described in any one of claims 1-3, it is characterised in that:
In the 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 the full cereal rice beans of fast food according to any one of claims 1-4, it is characterised in that:
In the S1.3: the granularity of the particulate is 190 μm -525 μm.
6. a kind of industrialization manufacturing method of the full cereal rice beans of fast food as described in any one in claim 1-5, it is characterised in that:
The temperature of constant temperature drinking water is 24 DEG C -79 DEG C in the S2.
7. a kind of industrialization manufacturing method of the full cereal rice beans of fast food as claimed in any one of claims 1 to 6, it is characterised in that:
The quality of drinking water is the 27.5-46.5% of mixture butt quality in the S2.
8. such as a kind of described in any item industrialization manufacturing methods of the full cereal rice beans of fast food of claim 1-7, it is characterised in that:
In the S1.1, the raw material of fresh brown rice, meter Dou, pea is subjected to selected impurity elimination processing respectively, brown rice up to standard, rice will be handled
Beans, pea 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 the full cereal rice beans of fast food of claim 1-8, it is characterised in that:
In the S1.1, the raw material of brown rice, meter Dou, pea is subjected to selected impurity elimination processing respectively, will handle brown rice up to standard, meter Dou,
Pea uses preservation by low temperature processing after filling CO 2 spare immediately.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652549A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice |
| 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 CN201811404568.4A patent/CN109662256A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652549A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice |
| 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 |
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Application publication date: 20190423 |
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