CN113142479A - Wheat germ artificial rice and preparation method thereof - Google Patents
Wheat germ artificial rice and preparation method thereof Download PDFInfo
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- CN113142479A CN113142479A CN202110432302.6A CN202110432302A CN113142479A CN 113142479 A CN113142479 A CN 113142479A CN 202110432302 A CN202110432302 A CN 202110432302A CN 113142479 A CN113142479 A CN 113142479A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 103
- 241000209140 Triticum Species 0.000 title claims abstract description 99
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- 238000002360 preparation method Methods 0.000 title description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 102
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000001125 extrusion Methods 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 14
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- 238000001723 curing Methods 0.000 claims description 7
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- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
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- 235000016709 nutrition Nutrition 0.000 abstract description 12
- 235000013325 dietary fiber Nutrition 0.000 abstract description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 8
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 6
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- -1 coarse grains Natural products 0.000 description 1
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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
- A23L7/143—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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 invention provides wheat germ artificial rice which comprises the following raw materials in parts by weight: 2-4 parts of wheat germ and 6-8 parts of broken polished round-grained rice. The invention has the beneficial effects that: the wheat germ artificial rice disclosed by the invention contains rich nutrient components, the addition of the wheat germ increases the content of dietary fibers, vitamins and minerals in the artificial rice, for example, the content of the dietary fibers in the wheat germ artificial rice disclosed by the invention is 5.7g/100g, the content of the dietary fibers in the refined rice is 0.5g/100g, the content of vitamin E and vitamin B1 is obviously improved, in addition, the content of the minerals of calcium, zinc and iron is also obviously improved, the content of calcium is improved to 19mg/100g from 5mg/100g in the refined rice, namely, the wheat germ artificial rice disclosed by the invention is more balanced in nutrition and healthier on the basis of not obviously changing the taste of the original rice.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to wheat germ artificial rice and a preparation method thereof.
Background
With the change of economic development and life style of people, China has entered the stage of high incidence of chronic diseases such as hypertension, hyperlipidemia, hyperglycemia, obesity and the like, and the chronic diseases become one of the important factors influencing the physical health and social and economic development of China. The primary reason for the high incidence of chronic diseases in China is that long-term unreasonable diet is adopted, and especially refined rice and flour and oil are eaten too much, so that the serious deficiency of dietary fibers, vitamins, minerals and the like is caused.
In recent years, high protein, high dietary fiber, and full nutrient food rich in vitamins and minerals, such as coarse grains, coarse cereals, and whole grains, have been favored. In the Chinese resident dietary guidelines 2016, adults are recommended to consume 50-150 g of whole grains and miscellaneous beans per day.
At present, staple grain products sold in the market are mainly refined rice flour, the sales volume of the nutritional rice is small, the nutritional rice products comprise brown rice and nutrition-enriched rice, and compared with various nutritional indexes of the nutritional rice and the refined rice, the nutritional indexes of protein, vitamins and the like are not obviously higher than those of the refined rice products, and the taste is common.
Disclosure of Invention
The invention aims to provide wheat germ artificial rice containing multiple vitamins and dietary fibers and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the wheat germ artificial rice comprises the following raw materials in parts by weight: 2-4 parts of wheat germ and 6-8 parts of broken polished round-grained rice.
The wheat germ artificial rice as a preferred embodiment comprises the following raw materials in parts by weight: 3 parts of wheat germ and 7 parts of broken polished round-grained rice.
The wheat germ artificial rice as a preferred embodiment further comprises the following raw materials in parts by weight: 1-2 parts of broken glutinous rice.
The wheat germ is also called wheat germ and golden yellow granular, accounts for about 2.5 percent of the whole wheat grain, contains rich vitamin E, B1 and protein, has high nutritive value, is the root source of wheat life, and is the part with the highest nutritive value in wheat.
The broken polished round-grained rice has the nutrition equivalent to that of whole-grained polished round-grained rice, contains a large amount of carbohydrate, accounts for about 79 percent, is the main source of heat, and is rich in various nutritional ingredients such as protein, fat, calcium, phosphorus, iron, B vitamins and the like.
The broken glutinous rice has the same nutrient components as whole glutinous rice, contains protein, fat, saccharide, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch, etc., is nutritious, and is a warm tonic food.
The above-mentioned one wheat germ artificial rice, as a preferred embodiment, has a wheat hardness index of 60 to 85 for producing wheat germ. If the hardness index is too low, the nutritional quality of the product is affected.
In a second aspect of the present application, there is provided a method for preparing wheat germ artificial rice, comprising the steps of:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 80-100 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, mixing and stirring uniformly, and performing extrusion forming to obtain the wheat germ artificial rice.
As a preferable embodiment, in the step (3), the water content of the mixture after adding water is 20-35%.
In the above method for producing artificial rice from wheat germ, as a preferred embodiment, in step (3), the extrusion molding is performed by using a twin-screw extrusion-expansion machine.
As a preferred embodiment, the preparation method of the wheat germ artificial rice adopts a double-screw extrusion puffing machine with the feeding speed of 170-300g/min and the screw rotating speed of 100-220r/min, and the feeding area of the cavity I area is set to be 50-75 ℃; a preheating zone in a second zone, wherein the temperature is set to be 75-100 ℃; the temperature of the extrusion area in the third area is set to be 110-135 ℃; the curing zone in the IV zone is set at the temperature of 115-140 ℃; a low-temperature curing area in a V area, wherein the temperature is set to be 60-80 ℃; the rotating speed of the cutter is 600-1200r/min, the extrusion molding is carried out by adopting a die with a circular hole diameter of 1-6mm, and the drying is carried out for 50-90min by a tunnel type drying oven at the temperature of 45-65 ℃.
Compared with the prior art, the invention has the beneficial effects that: the wheat germ artificial rice disclosed by the invention contains rich nutrient components, the addition of the wheat germ increases the content of dietary fibers, vitamins and minerals in the artificial rice, for example, the content of the dietary fibers in the wheat germ artificial rice disclosed by the invention is 5.7g/100g, the content of the dietary fibers in the refined rice is 0.5g/100g, the content of vitamin E and vitamin B1 is obviously improved, in addition, the content of the minerals of calcium, zinc and iron is also obviously improved, the content of calcium is improved to 19mg/100g from 5mg/100g in the refined rice, namely, the wheat germ artificial rice disclosed by the invention is more balanced in nutrition and healthier on the basis of not obviously changing the taste of the original rice.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the examples of the present invention, 1 part by weight represents 1 g.
Example 1
The wheat germ artificial rice comprises the following raw materials in parts by weight: 2 parts of wheat germ and 6 parts of broken polished round-grained rice;
the wheat for preparing wheat germ has hardness index of 60;
the preparation method of the wheat germ artificial rice comprises the following steps:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 80 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, wherein the water content of the mixture is 20% after the water is added, uniformly mixing and stirring, and performing extrusion forming by using a double-screw extrusion-expansion machine, wherein the feeding speed of the double-screw extrusion-expansion machine is 170g/min, the screw rotating speed is 100r/min, and the temperature of a feeding area in a cavity I area is set to be 50 ℃; a preheating zone in a second zone, wherein the temperature is set to be 75 ℃; a third zone extrusion zone, wherein the temperature is set to be 110 ℃; a curing area in a IV area, wherein the temperature is set to be 115 ℃; a V-zone low-temperature curing zone with the temperature set to 60 ℃;
and (3) the rotating speed of a cutter is 600r/min, the wheat germ artificial rice is extruded and molded by adopting a die with a circular hole with the diameter of 1mm, and the wheat germ artificial rice is dried for 90min by a tunnel oven at the temperature of 45 ℃ to obtain the wheat germ artificial rice.
Example 2
The wheat germ artificial rice comprises the following raw materials in parts by weight: 3 parts of wheat germ and 7 parts of broken polished round-grained rice;
the wheat for preparing wheat germ has hardness index of 70;
the preparation method of the wheat germ artificial rice comprises the following steps:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 100 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, wherein the water content of the mixture is 28% after the water is added, uniformly mixing and stirring, and performing extrusion forming by using a double-screw extrusion-expansion machine, wherein the feeding speed of the double-screw extrusion-expansion machine is 200g/min, the screw rotating speed is 150r/min, and the temperature of a feeding area in a cavity I area is set to be 60 ℃; a preheating zone in a second zone, wherein the temperature is set to be 90 ℃; a third zone extrusion zone, wherein the temperature is set to 125 ℃; a curing area in a IV, wherein the temperature is set to be 130 ℃; a V-zone low-temperature curing zone with the temperature set to 80 ℃;
and (3) the rotating speed of a cutter is 900r/min, the wheat germ artificial rice is extruded and molded by adopting a die with a round hole diameter of 2mm, and the wheat germ artificial rice is dried for 60min by a tunnel oven at 50 ℃ to obtain the wheat germ artificial rice.
Example 3
The wheat germ artificial rice comprises the following raw materials in parts by weight: 4 parts of wheat germ and 6 parts of broken polished round-grained rice;
the wheat from which the wheat germ was prepared had a hardness index of 75;
the preparation method of the wheat germ artificial rice comprises the following steps:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 80 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, wherein the water content of the mixture is 30% after the water is added, uniformly mixing and stirring, and carrying out extrusion forming by using a double-screw extrusion-expansion machine, wherein the feeding speed of the double-screw extrusion-expansion machine is 220g/min, the screw rotating speed is 180r/min, and the temperature of a feeding area in a cavity I area is set to be 60 ℃; a preheating zone in a second zone, wherein the temperature is set to be 85 ℃; a third zone extrusion zone, wherein the temperature is set to be 120 ℃; a curing zone in a fourth zone, wherein the temperature is set to be 125 ℃; a V-zone low-temperature curing zone with the temperature set to 70 ℃;
and (3) the rotating speed of a cutter is 1000r/min, the wheat germ artificial rice is extruded and molded by adopting a die with a round hole diameter of 4mm, and the wheat germ artificial rice is dried for 70min by a tunnel oven at the temperature of 55 ℃, so that the wheat germ artificial rice is obtained.
Example 4
The wheat germ artificial rice comprises the following raw materials in parts by weight: 4 parts of wheat germ, 6 parts of broken polished round-grained rice and 1 part of broken polished glutinous rice;
the wheat from which the wheat germ was prepared had a hardness index of 75;
the preparation method of the wheat germ artificial rice comprises the following steps:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 90 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, wherein the water content of the mixture is 30% after the water is added, uniformly mixing and stirring, and carrying out extrusion forming by using a double-screw extrusion-expansion machine, wherein the feeding speed of the double-screw extrusion-expansion machine is 250g/min, the screw rotating speed is 200r/min, and the temperature of a feeding area in a cavity I area is set to be 65 ℃; a preheating zone in a second zone, wherein the temperature is set to be 90 ℃; a third zone extrusion zone, wherein the temperature is set to 125 ℃; a curing area in a IV, wherein the temperature is set to be 130 ℃; a V-zone low-temperature curing zone with the temperature set to be 75 ℃;
and (3) the rotating speed of a cutter is 1000r/min, the wheat germ artificial rice is extruded and molded by adopting a die with a round hole diameter of 5mm, and the wheat germ artificial rice is dried for 80min by a tunnel oven at the temperature of 60 ℃ to obtain the wheat germ artificial rice.
Example 5
The wheat germ artificial rice comprises the following raw materials in parts by weight: 3 parts of wheat germ, 7 parts of broken polished round-grained rice and 2 parts of broken polished glutinous rice;
the wheat for producing wheat germ has a hardness index of 85;
the preparation method of the wheat germ artificial rice comprises the following steps:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 100 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, wherein the water content of the mixture after adding water is 35%, uniformly mixing and stirring, and performing extrusion forming by using a double-screw extrusion-expansion machine, wherein the feeding speed of the double-screw extrusion-expansion machine is 300g/min, the screw rotating speed is 220r/min, and the temperature of a feeding area in a cavity I area is set to be 75 ℃; a preheating zone in a second zone, wherein the temperature is set to be 100 ℃; the temperature of the extrusion area in the third area is set to be 135 ℃; a curing area in a IV, wherein the temperature is set to be 140 ℃; a V-zone low-temperature curing zone with the temperature set to 80 ℃;
the rotating speed of a cutter is 1200r/min, the wheat germ artificial rice is extruded and molded by a die with a circular hole diameter of 6mm, and is dried for 50min by a tunnel oven at 65 ℃ to obtain the wheat germ artificial rice.
Comparative example 1
The wheat germ artificial rice described in comparative example 1 is different from the wheat germ artificial rice described in example 1 in that: comparative example 1 the wheat germ artificial rice described in the wheat germ artificial rice was 1 part by weight, and the milled polished round-grained rice was 9 parts by weight.
Comparative example 2
The wheat germ artificial rice of comparative example 2 is different from the wheat germ artificial rice of example 2 in that: in comparative example 2, the wheat germ-containing artificial rice was 1.5 parts by weight of wheat germ and 8.5 parts by weight of milled polished round-grained rice.
The results of the research on the nutrient content of the wheat germ artificial rice are shown in table 1:
TABLE 1 nutritional ingredients of wheat germ artificial rice according to the present invention
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (7)
1. The wheat germ artificial rice is characterized by comprising the following raw materials in parts by weight: 2-4 parts of wheat germ and 6-8 parts of broken polished round-grained rice.
2. The wheat germ artificial rice as claimed in claim 1, characterized by comprising the following raw materials in parts by weight: 3 parts of wheat germ and 7 parts of broken polished round-grained rice.
3. The wheat germ artificial rice as claimed in claim 1, characterized by further comprising the following raw materials in parts by weight: 1-2 parts of broken glutinous rice.
4. The wheat germ artificial rice as claimed in claim 1, wherein the wheat from which the wheat germ is made has a firmness index of 60-85.
5. The method for producing wheat germ artificial rice as claimed in any one of claims 1 to 4, comprising the steps of:
(1) respectively crushing the raw materials of the wheat germ artificial rice into particles with the fineness of 80-100 meshes;
(2) mixing and stirring the crushed raw materials uniformly to obtain a mixture;
(3) adding water into the mixture, mixing and stirring uniformly, and performing extrusion forming to obtain the wheat germ artificial rice.
6. The method for preparing wheat germ artificial rice as claimed in claim 5, wherein in the step (3), the moisture content of the mixture after adding water is 20% -35%.
7. The method for producing wheat germ artificial rice as claimed in claim 5, wherein in the step (3), the extrusion molding is extrusion molding by a twin-screw extrusion-expansion machine;
the feeding speed of the double-screw extrusion puffing machine is 170-; a preheating zone in a second zone, wherein the temperature is set to be 75-100 ℃; the temperature of the extrusion area in the third area is set to be 110-135 ℃; the curing zone in the IV zone is set at the temperature of 115-140 ℃; a low-temperature curing area in a V area, wherein the temperature is set to be 60-80 ℃;
the rotating speed of the cutter is 600-1200r/min, the extrusion molding is carried out by adopting a die with a circular hole diameter of 1-6mm, and the drying is carried out for 50-90min by a tunnel type drying oven at the temperature of 45-65 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110432302.6A CN113142479A (en) | 2021-04-21 | 2021-04-21 | Wheat germ artificial rice and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110432302.6A CN113142479A (en) | 2021-04-21 | 2021-04-21 | Wheat germ artificial rice and preparation method thereof |
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| CN113142479A true CN113142479A (en) | 2021-07-23 |
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| CN202110432302.6A Pending CN113142479A (en) | 2021-04-21 | 2021-04-21 | Wheat germ artificial rice and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081126A (en) * | 2021-11-11 | 2022-02-25 | 焦德志 | Full-nutrient reconstituted cereal flour |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168997A (en) * | 2011-12-22 | 2013-06-26 | 上海颐养堂食品科技有限公司 | Whole grain compound rice containing embryo and fabrication technique |
| CN108967895A (en) * | 2018-06-06 | 2018-12-11 | 沈阳师范大学 | A kind of nutrition recombination rice and preparation method |
| CN109006925A (en) * | 2018-09-07 | 2018-12-18 | 焦作荣利达食品有限公司 | A kind of saline taste wheat germ puffed cereal food and preparation method thereof with chocolate coating |
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2021
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| CN114081126A (en) * | 2021-11-11 | 2022-02-25 | 焦德志 | Full-nutrient reconstituted cereal flour |
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Application publication date: 20210723 |