CN112931771A - 一种复合营养米的加工方法 - Google Patents

一种复合营养米的加工方法 Download PDF

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CN112931771A
CN112931771A CN201911175049.XA CN201911175049A CN112931771A CN 112931771 A CN112931771 A CN 112931771A CN 201911175049 A CN201911175049 A CN 201911175049A CN 112931771 A CN112931771 A CN 112931771A
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罗仁亚
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Taoyuan Ailai Rice Co ltd
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    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

本申请的目的是公开一种复合营养米的加工方法，其特征在于，包括清洗浸泡、高温高压灭菌、接菌发酵、烘干粉碎、制备杂粮粉、制备食用菌粉、制备果蔬干粉和混拌复合等步骤，生产成本低的、效率高的、加工效果好；既能补充人体必须的营养成分，还能够提供多种维生素、氨基酸以及其它具有保健功能的多种微量元素，市场前景好。

Description

一种复合营养米的加工方法
技术领域
本发明涉及食品加工技术领域，尤其涉及一种降低大米碎米率的生产方法。
背景技术
食用大米有较高的营养价值。但大米蛋白质中赖氨酸和苏氨酸的含量较少，所以不是一种完全蛋白质，其营养价值比不上动物蛋白质。大米是东方人的主食，大米可提供丰富维生素、谷维素、蛋白质、花青素等营养成分具有补中益气、健脾养胃、益精强志、和五脏、通血脉、聪耳明目、止烦、止渴、止泻的功效，米粥具有补脾、和胃、清肺功效。大米还有护肤用途功效，以大米提取液作为主要成分(其富含y-谷维素、稻糠甾醇、原花青素等成分)，有性质温和安全，具有较强的润白功效，并可补充肌肤所缺失水分，使肌肤光滑细腻，充满弹性功效。可见大米的功效比较多，随着人们生活水平的提高，对大米的要求也逐渐提高，越来越多的功能性复合大米进入人们的视野。由于复合大米的营养更加丰盛，因此具有较好的市场前景。
发明内容
本申请解决的主要问题是提供一种复合营养米的加工方法，本发明所要解决的技术问题在于提供一种生产成本低的、效率高的、加工效果好的方法，将大米的营养与其他食物便利的复合。
为了解决上述技术问题，本发明公开了一种复合营养米的加工方法，其技术方案如下：
一种复合营养米的加工方法，其特征在于，包括如下步骤：
(1)清洗浸泡：将收割的稻谷经过扬风机，进行扬风除去杂草及灰尘，后送入筛洗装置进行浸泡、震荡、清洗，除去尘土及其他可溶解于水的杂质，然后再捞出、沥水；
(2)高温高压灭菌：将浸泡好的水稻装入容器中，再将容器放入高压灭菌锅内，持续加热至100-121℃并维持高温3-8h，达到灭菌指标后降温备用；
(3)接菌发酵：将高温灭菌后的容器放入接菌机内进行无菌操作、接菌密封，再将容器运送到无菌培养室内进行发酵处理；
(4)烘干粉碎：将发酵好的水稻从容器中取出进行烘干处理，得到水稻，或者烘干后再进行粉碎处理，制成水稻粉，备选待用；
(5)制备杂粮粉：称取适量的其他粮食作物进行粉碎处理制成杂粮粉，备选待用；
(6)制备食用菌粉：称取适量的食用菌进行烘干处理，烘干后再进行粉碎处理，备选待用；
(7)制备果蔬干粉：将各类果蔬汁低温烘干后再进行粉碎处理，备选待用；
(8)混拌复合：将水稻粉与杂粮粉、食用菌粉、果蔬干粉和所述步骤(4) 中的水稻或者水稻粉按比例全部添加到混拌机内进行混拌，即得复合营养米成品。
进一步的，杂粮粉所用的粮食作物包括小米、黄米、玉米、江米、糯米、大米、黄豆、绿豆、红豆、黑豆、紫薯、红薯、山药等。
进一步的，食用菌粉所用的食用菌包括黑木耳、虫草花、猴头菇、金针菇、香菇等。
本申请提供的复合营养米的加工方法，生产成本低的、效率高的、加工效果好；生产出的复合大米兼具功能性与品质，大大提高了大米本身的营养成分，对食用者的身体有积极的改善作用，既能补充人体必须的营养成分，还能够提供多种维生素、氨基酸以及其它具有保健功能的多种微量元素如多醣、腺苷、虫草酸、虫草素等；此外，本发明的生产线简单易控制，有效降低了生产成本。
具体实施方式
如在说明书及权利要求当中使用了某些词汇来指称特定组件。本领域技术人员应可理解，硬件制造商可能会用不同名词来称呼同一个组件。本说明书及权利要求并不以名称的差异来作为区分组件的方式，而是以组件在功能上的差异来作为区分的准则。说明书后续描述为实施本申请的较佳实施方式，然所述描述乃以说明本申请的一般原则为目的，并非用以限定本申请的范围。本申请的保护范围当视所附权利要求所界定者为准。
实施例一：
一种复合营养米的加工方法，其特征在于，包括如下步骤：
(1)清洗浸泡：将收割的稻谷经过扬风机，进行扬风除去杂草及灰尘，后送入筛洗装置进行浸泡、震荡、清洗，除去尘土及其他可溶解于水的杂质，然后再捞出、沥水；
(2)高温高压灭菌：将浸泡好的水稻装入容器中，再将容器放入高压灭菌锅内，持续加热至100-121℃并维持高温3-8h，达到灭菌指标后降温备用；
(3)接菌发酵：将高温灭菌后的容器放入接菌机内进行无菌操作、接菌密封，再将容器运送到无菌培养室内进行发酵处理；
(4)烘干粉碎：将发酵好的水稻从容器中取出进行烘干处理，得到水稻，或者烘干后再进行粉碎处理，制成水稻粉，备选待用；
(5)制备杂粮粉：称取适量的其他粮食作物进行粉碎处理制成杂粮粉，备选待用；
(6)制备食用菌粉：称取适量的食用菌进行烘干处理，烘干后再进行粉碎处理，备选待用；
(7)制备果蔬干粉：将各类果蔬汁低温烘干后再进行粉碎处理，备选待用；
(8)混拌复合：将水稻粉与杂粮粉、食用菌粉、果蔬干粉和所述步骤(4) 中的水稻或者水稻粉按比例全部添加到混拌机内进行混拌，即得复合营养米成品。
进一步的，杂粮粉所用的粮食作物包括小米、黄米、玉米、江米、糯米、大米、黄豆、绿豆、红豆、黑豆、紫薯、红薯、山药等。
进一步的，食用菌粉所用的食用菌包括黑木耳、虫草花、猴头菇、金针菇、香菇等。
上述说明示出并描述了本申请的若干优选实施例，但如前所述，应当理解本申请并非局限于本文所披露的形式，不应看作是对其他实施例的排除，而可用于各种其他组合、修改和环境，并能够在本文所述申请构想范围内，通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本申请的精神和范围，则都应在本申请所附权利要求的保护范围内。

Claims (3)

1.一种复合营养米的加工方法，其特征在于，包括如下步骤：
(1)清洗浸泡：将收割的稻谷经过扬风机，进行扬风除去杂草及灰尘，后送入筛洗装置进行浸泡、震荡、清洗，除去尘土及其他可溶解于水的杂质，然后再捞出、沥水；
(2)高温高压灭菌：将浸泡好的水稻装入容器中，再将容器放入高压灭菌锅内，持续加热至100-121℃并维持高温3-8h，达到灭菌指标后降温备用；
(3)接菌发酵：将高温灭菌后的容器放入接菌机内进行无菌操作、接菌密封，再将容器运送到无菌培养室内进行发酵处理；
(4)烘干粉碎：将发酵好的水稻从容器中取出进行烘干处理，得到水稻，或者烘干后再进行粉碎处理，制成水稻粉，备选待用；
(5)制备杂粮粉：称取适量的其他粮食作物进行粉碎处理制成杂粮粉，备选待用；
(6)制备食用菌粉：称取适量的食用菌进行烘干处理，烘干后再进行粉碎处理，备选待用；
(7)制备果蔬干粉：将各类果蔬汁低温烘干后再进行粉碎处理，备选待用；
(8)混拌复合：将水稻粉与杂粮粉、食用菌粉、果蔬干粉和所述步骤(4)中的水稻或者水稻粉按比例全部添加到混拌机内进行混拌，即得复合营养米成品。
2.根据权利要求1所述的一种复合营养米的加工方法，其特征在于：杂粮粉所用的粮食作物包括小米、黄米、玉米、江米、糯米、大米、黄豆、绿豆、红豆、黑豆、紫薯、红薯、山药等。
3.根据权利要求1所述的一种复合营养米的加工方法，其特征在于：食用菌粉所用的食用菌包括黑木耳、虫草花、猴头菇、金针菇、香菇等。
CN201911175049.XA 2019-11-26 2019-11-26 一种复合营养米的加工方法 Pending CN112931771A (zh)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976242A (zh) * 2014-05-30 2014-08-13 佘延英 一种果蔬面粉的制备方法
CN108771116A (zh) * 2018-05-22 2018-11-09 王长虹 一种多功能复合大米的加工方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103976242A (zh) * 2014-05-30 2014-08-13 佘延英 一种果蔬面粉的制备方法
CN108771116A (zh) * 2018-05-22 2018-11-09 王长虹 一种多功能复合大米的加工方法

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