CN112056506A - Preparation process of instant brewing instant rice - Google Patents
Preparation process of instant brewing instant rice Download PDFInfo
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- CN112056506A CN112056506A CN202010978587.9A CN202010978587A CN112056506A CN 112056506 A CN112056506 A CN 112056506A CN 202010978587 A CN202010978587 A CN 202010978587A CN 112056506 A CN112056506 A CN 112056506A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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Abstract
The invention provides a preparation process of instant rice, which comprises the stages of screening grain raw materials, crushing the grain raw materials, mixing and stirring, extruding and curing, cutting and granulating, and then drying, cooling and packaging the rice grains; the mixed powder is sent into an extruder, the extruder comprises an extrusion screw and an extrusion cavity sleeved outside the extrusion screw, the extrusion cavity sequentially comprises a first area, a second area, a third area, a fourth area and a fifth area according to the transmission direction, the temperature of the first area is normal temperature, the temperature range of the third area is higher than that of the other areas, the temperature of the third area is maintained between 80 ℃ and 110 ℃, the temperature of the fifth area is lower than that of the second area and the fourth area, and the temperature of the fifth area is maintained between 60 ℃ and 90 ℃, the curing degree, color and appearance of rice are guaranteed, the instant rice prepared by the process has good rehydration property when being brewed, the rice grains are full and high in density, and are chewy and good in taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation process of brewing type instant rice.
Background
With the pace of life increasing, the consumption of instant food, especially instant rice, is increasing.
Most of traditional instant rice is made of rice, the problem of half-cooked rice is difficult to control through conventional processes such as curing, dehydration, rehydration and the like, the gelatinization process is also difficult to control, and the instant rice is poor in taste and difficult to popularize when being instantly eaten after being mixed with water. The existing instant rice on the market mainly comprises: dehydration drying type, low temperature freezing type, can type, etc. The above types of instant rice are not suitable for instant brewing, for example, dehydrated and dried type instant rice is affected by water addition of customers, the rice is too soft when water is added, and the rice is hard when water is reduced, so that the taste cannot be controlled.
Although the CN101273768 discloses a preparation method and a process of frozen instant rice, the frozen instant rice is inconvenient to eat due to the fact that the transportation cost of the frozen instant rice is high, and a microwave oven is needed for reheating. The cost of the can head is higher, and the can head is inconvenient to eat.
CN101803701A A preparation method of instant nutritious egg instant rice, disclosing a process for preparing instant rice by using broken rice flour as main raw material, evenly blending powder raw material, extruding and molding by a double screw extruder, cutting into rice-shaped extrudate, drying, cooling and packaging to obtain the instant rice.
CN103564344A A instant rice made from miscellaneous cereals and its preparation method disclose a method for preparing miscellaneous cereals rice from flour raw materials, wherein the raw material rice is crushed into powder, then extruded, cured and cut into particles, or extruded by a twin-screw extruder and dried and puffed to obtain the product, the water-reabsorbing property of the extruded rice grains is improved by further puffing treatment, but the internal organization structure and shape of the rice grains are changed in the puffing process, thus not only increasing the preparation cost, but also having different tastes.
Disclosure of Invention
In view of the above, there is a need for a process for preparing instant rice by using the food processor, which is simple, does not change the appearance of the rice, and has good rehydration property during instant brewing, full, compact and chewy rice grains, and good taste after brewing.
The invention is realized by the following technical scheme:
a preparation process of instant brewed instant rice comprises the following steps:
A) screening of grain raw materials: removing impurities in the grain raw materials by screening equipment;
B) crushing the grain raw materials: crushing the grain raw material into powder with the particle size not larger than 1mm by a crusher;
C) mixing and stirring: uniformly mixing the ground powdery material, water and a proper amount of food additive by using a stirrer to form mixed powder;
D) extruding, curing, cutting and granulating: feeding the mixed powder into an extruder, conveying the mixed powder to an extrusion die head by an extrusion screw, carrying out extrusion forming under the action of the extrusion screw and the extrusion die head, and shearing the mixed powder into rice grains by a shearing knife at the tail end of the extrusion die head of the extruder;
E) drying: continuously drying the formed granular rice by drying equipment to remove water, and simultaneously curing and sterilizing the granular rice;
F) and (3) cooling: sending the dried rice into cooling equipment for cooling so that the moisture content in the rice grains is kept between 10% and 15%, and then packaging the quantitative rice grains in a packaging bag through a packaging machine;
the extruder comprises an extrusion screw and an extrusion cavity body sleeved outside the extrusion screw, the extrusion cavity body sequentially comprises a first area, a second area, a third area, a fourth area and a fifth area according to the transmission direction, the temperature of the first area is normal temperature, the temperature range of the third area is higher than that of the other areas, the temperature of the third area is maintained between 80 ℃ and 110 ℃, the temperature of the fifth area is lower than that of the second area and the fourth area, and the temperature of the fifth area is maintained between 60 ℃ and 90 ℃.
Further, the temperature of the second area and the temperature of the fourth area are the same and are maintained between 70 ℃ and 100 ℃.
Further, the length of the third region is 2 to 3 times the length of the second region.
Further, the stirring and mixing time of the step C) is 4S/Kg to 5S/Kg, the stirring speed is 140 rpm to 150rpm/min, and the water content of the prepared mixed powder is 20 percent to 35 percent.
Further, the water content of the rice grains prepared in the step D) is 15% -25%, and the temperature of the prepared rice grains is between 70 and 90 degrees.
Further, in the step E), microwave equipment is adopted for drying, and the temperature for microwave drying is 70-120 ℃.
Further, the cooling time in the step F) is 10-15 minutes, and the water content of the prepared rice grains is 11.5% -13.5%.
Further, drying by adopting a fluidized bed in the drying step E), wherein the drying temperature of the fluidized bed is 100-160 ℃, and the water content of the prepared rice grains is 11-14%.
Further, the rice flour crushed by the crusher in the step B) is filtered by a 80-mesh screen.
Further, the microwave equipment comprises a microwave box body, a conveyor belt and a microwave heating device, wherein the conveyor belt and the microwave heating device are arranged in the box body, the transmission speed of the conveyor belt is 2.4 m/min-4.8 m/min, and the thickness of rice on the conveyor belt is 5-10 mm.
The invention has the beneficial effects that:
the temperature areas with different gradients are arranged in the extrusion cavity, so that the powdery material crushed into about 1mm is heated in the transportation process, the powdery material is conveyed by the extrusion screw to be primarily cured, the powdery material is further cured in the extrusion process of the extrusion screw and the extrusion die head, the powdery material is not coked due to excessive curing in the extrusion process, the heated powder with proper water content is easy to form in the extrusion process, the curing efficiency is improved, the color and the density of the extruded finished rice grains are ensured, and the taste of the instant rice is ensured when the instant rice is brewed.
The first area below the feed inlet is set to be normal temperature, the temperature of the third area is higher than that of the second area, the temperature of the fifth area is not higher than that of the second area and that of the fourth area, and the temperature gradient is set, so that the mixed powder is gradually heated when being conveyed forwards by the extrusion screw, the powder is guaranteed to be uniformly heated in the transportation process and not to be overheated locally, the heat preservation effect of friction heat generation during conveying is assisted, the heat generation of friction of the extrusion screw and the extrusion die head is added, the mixed powder is fully guaranteed to be cured and not to be gelatinized and discolored in the extrusion process, meanwhile, the mixed powder with certain temperature and water content is extruded by the extrusion screw and the extrusion die head more easily, the density of extruded rice grains is guaranteed more easily, and the shape, the taste and the color of the extruded rice grains are guaranteed.
Because the first area arranged below the feed inlet is at normal temperature, frictional heat generated by the operation of the extrusion screw maintains a certain temperature, the temperature of mixed powder is kept at normal temperature and cannot change color, the temperature of the second area is maintained between 70 ℃ and 100 ℃, the rice flour is slowly and uniformly heated in the transportation process and cannot be heated prematurely, the temperature of the third area is maintained between 80 ℃ and 110 ℃, the rice flour can be primarily cured in the area, the temperature of the fourth area is maintained between 70 ℃ and 100 ℃, the cured rice flour is gradually cooled, then the temperature of the fifth area is maintained between 60 ℃ and 90 ℃, and the cured rice flour running to the extrusion die head can still keep between 60 ℃ and 90 ℃ when entering the extrusion screw and the extrusion die head, so that the extrusion molding of the mixed powder is facilitated, the color of the extruded rice grains is kept original, the density meets the requirement, the water content of the molded rice grains is proper, and the rehydration of the rice grains is also ensured, so that the rice grains have good taste when being brewed.
Meanwhile, the preparation process of the instant rice controls the particle size and the temperature of the powder in each step under the condition of not increasing the process steps, thereby controlling the water content of the powder and the formed rice grains in each step, and ensuring the density and the curing degree of the formed rice grains as well as the rehydration and the mouthfeel during brewing.
Drawings
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
FIG. 1 is a schematic view of an extruder according to the present invention;
FIG. 2 is a schematic view of an extrusion die of the present invention;
FIG. 3 is a cross-sectional view of the extrusion die of FIG. 2 taken along the direction A-A.
The names of the components in the figures correspond to the following reference numbers:
1. a machine base; 11. a motor; 2. extruding the screw; 3. extruding the cavity; 31. a feed portion; 311. a feed inlet; 32. a transport section; 321. a first region; 322. a second region; 323. a third region; 324. a fourth region; 325. a fifth region; 4. a feeding mechanism; 41. a hopper; 42. a feeding device; 5. an extrusion die head; 51. a body; 52. a discharge hole; 521. a strip-shaped section; 522. a circular segment; 6. a shearing mechanism; 61. a cutter; 7. a tapered barrel; 8. a diverter tray; 9. fixing a sleeve; 10. a shield.
Detailed Description
The present invention will be described in further detail with reference to the following drawings and specific embodiments.
The first embodiment is as follows:
the invention relates to a process for preparing instant brewing instant rice, which adopts the following equipment, namely a grain raw material screening machine, a grain raw material crushing machine, a grain raw material mixing stirrer, an extruder, drying, cooling and packaging equipment and the like.
The invention relates to a preparation process of instant brewing instant rice, which comprises the following steps:
A) screening of grain raw materials: removing impurities in the grain raw materials by screening equipment;
B) crushing the grain raw materials: crushing the grain raw material into powder with the particle size not larger than 1mm by a crusher; in this embodiment, the pulverizer filters the finished powdery material obtained by pulverizing the cereal raw material with a 80-mesh screen to obtain a powder of 0.8mm with a required sufficient fineness. If the powder is too coarse, the powder is not easy to form during extrusion, and the extruded finished rice grains have poor rough mouthfeel. If the powder is too fine, the powder is easy to stick during extrusion forming, the feeding smoothness is not enough, and the extruded rice has smooth mouthfeel but insufficient compactness and chewiness.
C) Mixing and stirring: uniformly mixing the ground powdery material, water and a proper amount of food additive by a mixer to form mixed powder, wherein the mixing time in the stage is 4S/Kg-5S/Kg, and the mixing speed is 140-150 rpm/min, so that the water content of the prepared mixed powder is 20% -35%, the mixed powder can reach a proper water content in the curing and extruding processes in the later stage, the mixed powder is ensured to be gradually cured but not gelatinized when being heated and heated in the conveying process of an extruding screw, and the density and color of the extruded rice grains, and the rehydration and taste in the brewing process are ensured. If the water content is lower than 20%, the mixed powder is too dry, is easy to mature prematurely in the conveying process of the extrusion screw, is difficult to extrude during extrusion forming, and the density of the rice grains and the rehydration property during brewing are also influenced. If the water content of mixed powder exceeds 35%, then the water content is too much when mixed powder is carried to extrusion die, though easily mix the shaping of powder, but can be difficult owing to leading to the fact the feeding, serious can cause mixed powder to glue on extrusion screw, take place to block up and make the production fault, efficiency reduces, brings the degree of difficulty for the later stoving simultaneously, also can't guarantee the final degree of dryness and the rehydration of the grain of rice.
D) Extruding, curing, cutting and granulating: and feeding the mixed powder into an extruder, wherein the extruder comprises an extrusion screw and an extrusion cavity sleeved outside the extrusion screw, the extrusion cavity sequentially comprises a first area, a second area, a third area, a fourth area and a fifth area according to the transmission direction, the temperature of the first area is normal temperature, the temperature range of the third area is higher than that of the other areas, the temperature of the third area is maintained between 80 ℃ and 110 ℃, the temperature of the fifth area is lower than that of the second area and the fourth area, and the temperature of the fifth area is maintained between 60 ℃ and 90 ℃. The temperature of the second area is the same as that of the fourth area and is maintained between 70 ℃ and 100 ℃. In this embodiment, the length of the third zone is 2 to 3 times of the length of the second zone, the mixed powder passes through the first zone, the second zone, the third zone, the fourth zone and the fourth five zones, is conveyed to the extrusion die by the extrusion screw, is extruded and molded under the action of the extrusion screw and the extrusion die, and is sheared into a rice grain shape at the extrusion end of the extruder by the shearing knife, the water content of the prepared rice grains is 15 to 25 percent, the temperature of the prepared rice grains is between 70 and 90 degrees, the color and the curing degree of the extruded rice are ensured, and the drying and the dehydration of the extruded rice grains are easier.
E) Drying: continuously drying the formed granular rice by drying equipment to remove water, and simultaneously curing and sterilizing the granular rice; in the embodiment, microwave equipment is adopted for drying, the microwave equipment comprises a microwave box body, a conveying belt and a microwave heating device, the conveying belt and the microwave heating device are arranged in the box body, the microwave heating device is arranged above the conveying belt, the transmission speed of the conveying belt is 2.4 m/min-4.8 m/min, the thickness of rice grains on the conveying belt is 5-10 mm, the drying temperature of the microwave heating device is 70-120 ℃, the transmission speed of microwave heating heat is high, the penetrating power is high, the temperature is set in the range, the rice grains after forming are uniformly dried and cannot be pasted or even coked, the water content of the rice grains in the later stage is guaranteed, conditions are provided for cooling in the later stage, and the rehydration performance of the rice grains after being brewed is better due to gradual cooling.
F) And (3) cooling: and (3) sending the dried rice into a cooling device for cooling, wherein the cooling time is 10-15 minutes, so that the moisture content in the rice grains is kept between 10% and 15%, in the embodiment, the cooling time is 12 minutes, and the water content of the rice grains is 13.5%. Then packaging the quantitative rice grains in a packaging bag by a packaging machine;
wherein make extruder of instant rice, including frame 1, setting up motor 11 in frame 1, the extrusion screw 2 and the cover of being connected with motor 11 power and establish extrusion cavity 3 outside extrusion screw 2, extrusion cavity 3 includes feed portion 31, transportation part 32 in proper order, feed portion 31 is equipped with feed inlet 311, extrusion cavity 3's end is equipped with extrusion die 5, and extrusion screw 2 extrudes the extrusion die 5 cooperation with the material extrusion, extrusion die 5's discharge end is equipped with shearing mechanism 4, along the material direction of transportation, transportation part 32 is first region 321, second region 322, third region 323, fourth region 324 and fifth region 325 in proper order, and in this embodiment, feed portion 31 is first region 321 promptly, feed inlet 331 sets up the tight 321 upper end in first region, the temperature of first region 321 is the normal atmospheric temperature, the temperature of the third region 323 is higher than that of the second region 322, the temperature of the fifth region 325 is not higher than that of the second region 322, and the temperatures of the second region 322 and the fourth region 324 are the same.
The invention arranges the temperature areas with different gradients at the transportation part of the food processor, ensures that the mixed powder is heated in the transportation process, is beneficial to the aging of the mixed powder in the extrusion process, is not coked due to excessive aging in the extrusion process, is easy to form in the extrusion process after being heated, improves the aging efficiency, further ensures the color and density of the extruded finished rice grains, and ensures the taste of the instant rice when being brewed. Set up the first region 321 in feed inlet 311 below to normal atmospheric temperature, and will the temperature of third region 323 is greater than the temperature of second region 322, the temperature of fifth region 325 is not more than the temperature of second region 322, the temperature of second region 322 and fourth region 324 is the same, such temperature gradient sets up for ground rice is heated up gradually by extrusion screw 2 when carrying forward again, guaranteed that rice is evenly to heat up and is unlikely to local overheat in the transportation, the thermogenic heat preservation effect of friction when assisting the transport, and the thermogenic friction of extrusion screw 2 and extrusion die head 5, fully guaranteed that ground rice is cured and can not gelatinization discolour in the extrusion process, have certain temperature extrusion ground rice shaping simultaneously, also guaranteed the density of the rice after the extrusion, thereby guaranteed its shape and taste.
In this embodiment, the temperature of the second area 322 and the fourth area 324 is maintained between 70 ℃ and 100 ℃, the temperature of the third area 323 is maintained between 80 ℃ and 110 ℃, the length of the third area is 2 times of that of the second area, the third area is longer, so that the rice flour conveyed to the third area is fully cooked and is not scorched, the temperature and the color of the extruded rice grains are ensured, the temperature of the fifth area 325 is maintained between 60 ℃ and 90 ℃, so that the cooked rice flour is easily extruded and formed when being extruded again, the rice grains are not gelatinized or even scorched due to the heat generated by the extrusion of the extrusion screw 2 and the extrusion die head 5 in the extrusion process, the shape, the density, the water content and the color of the rice grains are ensured, the chewiness of the rice grains is ensured, and the rehydration of the rice grains when being extruded is ensured, ensures that the rice fragrance and the taste are consistent with those of the original rice when the rice is brewed and self-heated.
Of course, it will be understood that we can also set the length of the third zone to be the same as that of the second zone, but set 2 to 3 stages of the third zone, so as to further ensure the degree of ripening of the rice noodles heated up in this zone; it is also possible to set the length of the third zone to 3 times that of the second zone and to ensure the temperature at which the rice noodles are cooked in this zone by means of the 3 sections of the second zone. Or a sixth area and a seventh area are added, the two areas are arranged behind the third area and in front of the fourth area, and the temperature of the 2 areas is maintained at a high-temperature state consistent with that of the third area, so that the powder is ensured to be gradually cured in the transportation process, the formed and fully cured rice is ensured during extrusion forming, a proper water content is maintained, the shape, the density and the curing degree of the rice grains are ensured, and the rehydration and the mouthfeel of the formed rice are basically consistent with those of the original rice when the formed rice is brewed after eating. Those means which can be conceived by a person skilled in the art to achieve the object of the present invention are also within the scope of protection of the present invention. However, the third region which is too long not only causes cost waste, but also can cook the rice flour in advance, and the temperature is raised again when the rice flour is extruded by the extrusion screw and the extrusion die head, so that the water content of the rice flour is insufficient, gelatinization and even coking can be caused, the color and luster of rice grains cannot be ensured, the water loss is excessive, and the density of the rice grains in the process of extruding the rice flour by extrusion cannot be ensured.
The machine base 1 is further provided with a feeding mechanism 4, the feeding mechanism 4 comprises a hopper 41 and a feeding device 42 arranged in the hopper, the hopper 41 is arranged on the machine base and is close to the feeding part 31 of the extrusion cavity 3, an outlet 421 of the feeding device 42 extends forwards and is arranged corresponding to a feeding hole 311 of the feeding part 31, so that the continuity and the uniformity of feeding are guaranteed, no fault occurs, and the machine can continuously operate and process.
A conical cylinder 7 and a splitter disk 8 which are sleeved at the tail end of an extrusion screw are further arranged between the extrusion cavity 3 and the extrusion die head 5, the conical cylinder 7 and the splitter disk 8 are sequentially arranged at the upstream of the extrusion die head 5, the conical cylinder 7, the splitter disk 8 and the extrusion die head 5 are fixed at the rear end of the extrusion cavity 3 by a fixing sleeve 9, the conical cylinder 7 and the splitter disk 8 are arranged at the upstream of the extrusion die head, rice flour conveyed to the vicinity of the extrusion die head 5 is split by the conical cylinder 7 and the splitter disk 8, so that the material can uniformly enter the extrusion die head, the rice flour is conveniently extruded and formed, the phenomenon that the material is jammed due to non-uniform material discharge in the extrusion die head is avoided, the gap between the extrusion screw and the extrusion die head is changed, the temperature of a machine is raised, the rice after being extruded is coked, even the rice is broken down due to, the clearance of the extrusion screw 2 and the conical barrel 7 is ensured to be gradually reduced, so that the amount of the material entering the splitter plate is more uniform, the phenomenon that the stacking is not beneficial to splitting due to the larger clearance at the joint of the extrusion screw 2 and the splitter plate 8 can not occur, and the consistency of the extruded rice grains is ensured, the chewiness is realized, and the taste is good.
The body 51 of the extrusion die head 5 is provided with the discharge hole 52, the depth of the discharge hole 52 is larger than the thickness of the body 51 of the die head, and by adopting the structure, the strength of the extrusion die head is ensured, the stress of the discharge hole is ensured in the extrusion process, the enough path length of rice flour in the extrusion process is ensured, and the density of the extruded rice grains is increased, so that the chewiness of the rice grains is close to that of the original rice, and meanwhile, the rice is further subjected to heat generation through friction in the extrusion process, so that the moisture is evaporated, and the curing degree and the color are further ensured.
The discharge opening 52 is including rectangular shape section 521 and the circle segment 522 of taking the fillet, circle segment 522 sets up the upper reaches at rectangular shape section 521, through set up the circle segment in rectangular shape section discharge opening upper reaches, and is greater than the length of rectangular shape section with the length of circle segment, has guaranteed the continuity at the extrusion in-process feeding, and the feeding can not be absolutely in succession to it is even to have guaranteed the grain of rice ejection of compact of extruding, and then has guaranteed the continuity and the efficiency of grain of rice manufacturing process, has also guaranteed the density of each grain of rice simultaneously. The length of rectangular shape discharge opening is 2 ~ 10mm, the width of rectangular shape discharge opening is 0.8 ~ 3.5 mm. The structure arrangement ensures the consistent shape of the formed rice grains and the original rice.
Certainly, according to the demands of customers and markets, the shapes of the discharge holes can be set to be the same as the needs, and parameters can be changed correspondingly, but no matter how the parameters are changed, the shapes of the formed rice grains and the original rice grains can be ensured to be consistent by adopting the structure.
In this embodiment, the shearing mechanism 6 is disposed in the central region of the extrusion die head 5, the discharge hole 52 is disposed at the periphery of the shearing mechanism 6, the shearing mechanism 6 includes a cutter 61, and the discharge hole 52 is disposed in the operation region of the cutter 61, so that the arrangement of the structure ensures that each section of rice strip sent out from the extrusion die head by the extrusion screw is in time shaped like rice grains by the cutter cut by the shearing mechanism, thereby realizing continuous operation, and ensuring that the shape of each rice grain is consistent with that of the original rice grain. The discharge holes 52 are arranged on the extrusion die head 5 in an annular array, and the discharge holes 52 on the adjacent 2 circumferences are arranged in a staggered manner, so that the structure arrangement ensures the maximum rice output and improves the working efficiency. In this embodiment, the shearer 6 and the extrusion die head 5 are further provided with a protective cover 10 at the periphery, the protective cover covers the extrusion die head and the shearing structure therein and is provided with a downward opening, so that rice grains sheared by the shearing mechanism 6 fall on the corresponding receiving container or the corresponding conveying mechanism, and the rice grains are prevented from flying around after being cut. Further improving the efficiency, ensuring that the cut rice grains are contained and can be timely moved to the next process.
Of course, the shearing mechanism 6 can be arranged outside the extrusion die head 5, so that the arrangement area of the discharge hole is enlarged, the yield and the efficiency are improved, but the cutter is required to be longer, the operation range is large, and the arrangement outside also causes the large occupied area of the extruder and high cost. Such solutions, which may occur to a person skilled in the art without departing from the inventive concept, are also within the scope of protection of the present invention and are not illustrated here.
The preparation process of the instant rice controls the powder in each step by controlling the particle size and the temperature of the powder in each step without increasing the process steps, further ensures the water content of the formed rice grains, and simultaneously ensures the appearance, the density, the curing degree, the rehydration property and the taste of the prepared rice grains during instant brewing.
Example two:
the difference between the embodiment and the embodiment is that the drying step adopts a fluidized bed for drying, the temperature of the fluidized bed for drying is 100-160 ℃, the water content in the prepared rice grains is 11-14%, because the fluidized bed is not fast in drying without microwave and has penetration force which is not like microwave heating, the drying effect is ensured by improving the drying temperature, the drying temperature of the fluidized bed is controlled in the range, the extruded rice grains are quickly dehydrated and dried, the curing effect is supplemented, the water content of the prepared rice grains is ensured, the color and luster of the dried rice are ensured to be unchanged, and the brightness is enough. In the embodiment, the drying temperature is 11.5% of the water content in the prepared rice grains, so that the rehydration property and the taste of the rice during brewing are ensured.
Certainly, as can be understood, the microwave and fluidized bed drying are adopted simultaneously, the drying modes with different penetrating power and transmission speed are combined, the advantages and the disadvantages are greatly increased and avoided, the drying efficiency is higher, and the effect is better, so that the curing degree, the dryness and the rehydration property of the rice grains are better ensured.
Other structures, processes and beneficial effects of the embodiment are consistent with the embodiment, and are not described in detail herein.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, i.e. all equivalent variations and modifications made by the present invention are covered by the scope of the claims of the present invention, which is not limited by the examples herein.
Claims (10)
1. A preparation process of instant brewed instant rice comprises the following steps:
A) screening of grain raw materials: removing impurities in the grain raw materials by screening equipment;
B) crushing the grain raw materials: crushing the grain raw material into powder with the particle size not larger than 1mm by a crusher;
C) mixing and stirring: uniformly mixing the ground powdery particles, water and a proper amount of food additive by using a stirrer to form mixed powder;
D) extruding, curing, cutting and granulating: feeding the mixed powder into an extruder, conveying the mixed powder to an extrusion die head by an extrusion screw, carrying out extrusion forming under the action of the extrusion screw and the extrusion die head, and shearing the mixed powder into rice grains by a shearing knife at the tail end of the extrusion die head of the extruder;
E) drying: continuously drying the formed granular rice by drying equipment to remove water, and simultaneously curing and sterilizing the granular rice;
F) and (3) cooling: sending the dried rice into cooling equipment for cooling so that the moisture content in the rice grains is kept between 10% and 15%, and then packaging the quantitative rice grains in a packaging bag through a packaging machine;
the method is characterized in that: the extruder comprises an extrusion screw and an extrusion cavity body sleeved outside the extrusion screw, the extrusion cavity body sequentially comprises a first area, a second area, a third area, a fourth area and a fifth area according to the transmission direction, the temperature of the first area is normal temperature, the temperature range of the third area is higher than that of the other areas, the temperature of the third area is maintained between 80 ℃ and 110 ℃, the temperature of the fifth area is lower than that of the second area and the fourth area, and the temperature of the fifth area is maintained between 60 ℃ and 90 ℃.
2. The process for preparing instant rice according to claim 1, wherein: the temperature of the second area is the same as that of the fourth area and is maintained between 70 ℃ and 100 ℃.
3. The process for preparing instant rice according to claim 1, wherein: the length of the third region is 2 to 3 times the length of the second region.
4. The process for preparing instant rice according to claim 1, wherein: and C) stirring and mixing for 4-5S/Kg, wherein the stirring speed is 140-150 rpm/min, and the water content of the prepared mixed powder is 20-35%.
5. The process for preparing instant rice according to claim 1, wherein: the water content of the rice grains prepared in the step D) is 15-25%, and the temperature of the prepared rice grains is 70-90 ℃.
6. The process for preparing instant rice according to claim 1, wherein: and E), drying by adopting microwave equipment, wherein the microwave drying temperature is 70-120 ℃.
7. The process for preparing instant rice according to claim 1, wherein: the cooling time in the step F) is 10-15 minutes, and the water content of the prepared rice grains is 11.5% -13.5%.
8. The process of manufacturing instant rice according to claim 1 or 6, wherein: and in the drying step E), drying is carried out by adopting a fluidized bed, wherein the drying temperature of the fluidized bed is 100-160 ℃, and the water content of the prepared rice grains is 11-14%.
9. The process for preparing instant rice according to claim 1, wherein: and B), filtering the rice flour crushed by the crusher in the step B) by using a 80-mesh screen.
10. The process of preparing instant rice according to claim 6, wherein: the microwave equipment comprises a microwave box body, a conveying belt and a microwave heating device, wherein the conveying belt and the microwave heating device are arranged in the box body, the conveying speed of the conveying belt is 2.4 m/min-4.8 m/min, and the thickness of the prepared rice on the conveying belt is 5-10 mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010978587.9A CN112056506A (en) | 2020-09-17 | 2020-09-17 | Preparation process of instant brewing instant rice |
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| CN112772841A (en) * | 2021-02-09 | 2021-05-11 | 日照尚健食品有限公司 | Extruder for making self-heating rice |
| CN113615806A (en) * | 2021-02-05 | 2021-11-09 | 长沙理工大学 | Forming equipment and method for processing self-heating rice food |
| CN114543447A (en) * | 2022-03-16 | 2022-05-27 | 广州四季风食品科技有限公司 | Granulating process of cheese condiment |
| CN115415026A (en) * | 2022-09-22 | 2022-12-02 | 山西维尔生物乳制品有限公司 | Dry red date granulating and crushing machine and granulating method thereof |
| CN115721035A (en) * | 2022-12-21 | 2023-03-03 | 广东好心情食品集团有限公司 | Low-temperature environment-friendly food extrusion process |
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| CN115415026A (en) * | 2022-09-22 | 2022-12-02 | 山西维尔生物乳制品有限公司 | Dry red date granulating and crushing machine and granulating method thereof |
| CN115415026B (en) * | 2022-09-22 | 2023-06-20 | 山西维尔生物乳制品有限公司 | Dry red date granulating pulverizer and granulating method thereof |
| CN115721035A (en) * | 2022-12-21 | 2023-03-03 | 广东好心情食品集团有限公司 | Low-temperature environment-friendly food extrusion process |
| CN115721035B (en) * | 2022-12-21 | 2023-10-17 | 广东好心情食品集团有限公司 | Low-temperature environment-friendly food extrusion process |
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