CN113397103A - High-fiber high-protein instant rice and preparation method thereof - Google Patents

High-fiber high-protein instant rice and preparation method thereof Download PDF

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CN113397103A
CN113397103A CN202110487856.6A CN202110487856A CN113397103A CN 113397103 A CN113397103 A CN 113397103A CN 202110487856 A CN202110487856 A CN 202110487856A CN 113397103 A CN113397103 A CN 113397103A
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flour
rice
parts
fiber
protein
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王心
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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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L19/01—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
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Abstract

The invention discloses high-fiber high-protein instant rice and a preparation method thereof, relates to the technical field of food processing, and is prepared from the following brown rice, quinoa and auxiliary materials. The preparation method comprises three steps of crushing and sieving, extruding and curing and drying and color sorting. The invention utilizes the double-screw extrusion technology to recombine the coarse cereals, retains the nutrition and the flavor of the coarse cereals, increases the fiber and protein contents of the instant convenient rice, and improves the tissue structure of the rice grains; the unique loose porous structure of the instant rice has two advantages: on one hand, the digestive absorption is facilitated, so that the digestive absorption rate of fiber and protein is improved; on the other hand, the rice has good rehydration, namely the rehydration time is short, and the rehydrated rice grains are in a full state and are chewy, not hard and not sticky when being eaten. Therefore, the obtained rice grains have good sensory quality, are convenient to eat and can be cooked without cooking, and are non-cooked instant rice which can be eaten after being brewed with boiled water, thereby breaking the traditional eating methods of cooked rice and self-heating rice.

Description

High-fiber high-protein instant rice and preparation method thereof
The technical field is as follows:
the invention relates to the technical field of food processing, in particular to high-fiber high-protein instant rice and a preparation method thereof.
Background art:
rice is the most predominant food in east asia areas such as china, japan and korea. The cooked rice is prepared by adding water to one cup of rice and half to one cup of rice, and making cooked rice after the rice grains are completely cooked. If a certain amount of coarse cereals are added in the traditional cooking and curing rice, the rice needs to be soaked for a long time in advance, and the cooking time is long; the self-heating rice on the market has high and uncontrollable heating temperature and certain potential safety hazard.
The invention content is as follows:
the invention aims to overcome the defects of the prior art and provide the high-fiber high-protein instant rice and the preparation method thereof.
The invention relates to high-fiber high-protein instant rice which is prepared from the following materials in parts by mass: 3-4 parts of brown rice, 4-5 parts of quinoa and 1-3 parts of auxiliary materials.
As a further improvement of the invention, the instant rice is prepared from the following materials in percentage by mass: 3.5 parts of brown rice, 4.5 parts of quinoa and 2 parts of auxiliary materials.
As a further improvement of the invention, the auxiliary materials are prepared from the following materials in percentage by mass: 2-4 parts of inulin, 0.5-2 parts of corn, 0.5-2 parts of millet, 0.5-2 parts of purple rice, 0.5-2 parts of glutinous rice, 0.5-2 parts of red rice, 0.5-2 parts of sorghum rice, 0.5-2 parts of coix seed, 0.5-2 parts of black rice, 0.5-2 parts of barley flour, 0.5-2 parts of oat flour, 0.5-2 parts of buckwheat flour, 0.5-2 parts of rye flour, 0.5-2 parts of highland barley flour, 0.5-2 parts of pumpkin flour, 0.5-2 parts of mushroom flour, 0.5-2 parts of kidney bean flour, 0.5-2 parts of mung bean flour, 0.5-2 parts of black bean flour, 0.5-2 parts of red bean flour, 0.5-2 parts of chickpea flour, 0.5-2 parts of kidney bean flour, 0.5-2 parts of white kidney bean flour, 0.5-2 parts of bean flour, 0.1.1-1.1 part of lily root flour, 1.5-1 part of arrowroot flour and 1.1-1 part of lotus seed flour.
As a further improvement of the invention, the auxiliary materials are prepared from the following materials in percentage by mass: 3 parts of inulin, 1 part of corn, 1 part of millet, 1 part of purple rice, 1 part of glutinous rice, 1 part of red rice, 1 part of sorghum rice, 1 part of coix seed, 1 part of black rice, 1 part of barley flour, 1 part of oat flour, 1 part of buckwheat flour, 1 part of rye flour, 1 part of highland barley flour, 1 part of pumpkin flour, 1 part of mushroom flour, 1 part of kidney bean flour, 1 part of mung bean flour, 1 part of black bean flour, 1 part of red bean flour, 1 part of chickpea flour, 1 part of kidney bean flour, 1 part of white kidney bean flour, 1 part of pea flour, 0.5 part of tuckahoe flour, 0.5 part of lily powder, 0.5 part of yam flour, 0.5 part of kudzu root flour, 0.5 part of lotus seed flour, 0.5 part of gorgon fruit flour and 1 part of konjak flour.
The preparation method of the high-fiber high-protein instant rice comprises the following specific operation steps:
(1) crushing and sieving: pulverizing the raw materials of claims 1-4, sieving with 80 mesh sieve, and mixing to obtain powder mixture;
(2) extruding and curing: adding the powder mixture obtained in the step (1) into a double-screw extruder, and extruding and curing to obtain a cured material, wherein the added water amount is 20-30%, and the working temperature range in a cavity of the double-screw extruder is 50-130 ℃;
(3) and (4) drying and color sorting: and (3) drying the cured material obtained in the step (2) at the temperature of 40-75 ℃ until the weight percentage of water reaches 10-14%, and performing color selection and impurity removal to obtain the high-fiber high-protein instant rice.
As a further improvement of the invention, the working temperature in the cavity of the double-screw extruder in the step (2) is 20-40 ℃ in the first zone, 50-80 ℃ in the second zone, 70-100 ℃ in the third zone, 90-120 ℃ in the fourth zone, 90-120 ℃ in the fifth zone, 80-110 ℃ in the sixth zone, 80-110 ℃ in the seventh zone, 70-100 ℃ in the eighth zone, the rotating speed range of the screw is 170-260 r/min, the rotating speed of the cutting machine is 1500-2400 r/min, and the temperature of the die head of the extruder is 80-95 ℃.
As a further improvement of the invention, the color selection in the step (3) adopts a color selector adopting a spectral technology.
As a further improvement of the invention, the method also comprises a screening step; after the drying and color selection in the step (3), a screening step can be carried out; the screening is manual screening or equipment screening.
As a further improvement of the invention, the manual screening is to utilize screens with different grain sizes, and the grain sizes of the screens are from low to high, and the manual vibration screening is carried out in sequence to obtain the instant rice with different specifications.
As a further improvement of the invention, the equipment selects a screening machine for screening, the instant rice obtained in the step (3) is poured into the screening machine, the screening machine has three layers of two sieve plates, the upper sieve is a 20-mesh sieve, the oversize is large-grain rice which is directly collected into a waste bag, and the undersize enters the next-stage sieve; the lower screen mesh is a 30-mesh screen mesh, the undersize is small-grain rice directly collected into a waste bag, and the oversize is high-fiber high-protein instant rice meeting the standard grain size.
According to the high-fiber high-protein instant rice, coarse cereals are recombined by using a double-screw extrusion technology, so that the nutrition and the flavor of the coarse cereals are well kept, the fiber and protein contents of the instant rice are increased, and the tissue structure of rice grains is improved. The special loose porous structure of the high-fiber high-protein instant rice has two advantages: on one hand, the digestive absorption is facilitated, so that the digestive absorption rate of fiber and protein is improved; on the other hand, the rice has good rehydration, namely the rehydration time is short, and the rehydrated rice grains are in a full state and are chewy, not hard and not sticky when being eaten. Therefore, the obtained rice grains have good sensory quality, are convenient to eat and can be cooked without cooking, and are non-cooked instant rice which can be eaten after being brewed with boiled water, thereby breaking the traditional eating methods of cooked rice and self-heating rice.
The attached drawings of the specification:
FIG. 1 is a drawing of a high-fiber high-protein instant rice of the present invention.
The specific implementation mode is as follows:
example 1
A high-fiber high-protein instant rice is prepared from the following materials in parts by mass: 3 parts of brown rice, 4 parts of quinoa and 1 part of auxiliary materials.
The auxiliary materials are prepared from the following materials in percentage by mass: inulin 2 parts, corn 0.5 part, millet 0.5 part, purple rice 0.5 part, glutinous rice 0.5 part, red rice 0.5 part, sorghum rice 0.5 part, coix seed 0.5 part, black rice 0.5 part, barley flour 0.5 part, oat flour 0.5 part, buckwheat flour 0.5 part, rye flour 0.5 part, highland barley flour 0.5 part, pumpkin flour 0.5 part, mushroom flour 0.5 part, kidney bean flour 0.5 part, mung bean flour 0.5 part, black bean flour 0.5 part, red bean flour 0.5 part, chickpea flour 0.5 part, kidney bean flour 0.5 part, poria cocos flour 0.1 part, lily root flour 0.1 part, yam flour 0.1 part, kudzu root flour 0.1 part, lotus seed flour 0.1 part, gorgon fruit flour 0.1 part and konjak flour 0.5 part.
The preparation method of the high-fiber high-protein instant rice comprises the following specific operation steps:
(1) crushing and sieving: crushing all the materials, sieving the crushed materials with a 80-mesh sieve, and uniformly mixing the materials to obtain a powder mixture;
(2) extruding and curing: adding the powder mixture obtained in the step (1) into a double-screw extruder, and carrying out extrusion curing to obtain a cured material, wherein the added water amount is 20%, and the working temperature in a cavity of the double-screw extruder is 20 ℃ in the first zone, 50 ℃ in the second zone, 70 ℃ in the third zone, 90 ℃ in the fourth zone, 90 ℃ in the fifth zone, 80 ℃ in the sixth zone, 80 ℃ in the seventh zone, 70 ℃ in the eighth zone, the rotating speed range of a screw is 170r/min, the rotating speed of a cutting machine is 1500r/min, and the temperature of a die head of the extruder is 80 ℃.
(3) And (4) drying and color sorting: slowly drying the cured material obtained in the step (2) at the temperature of 40 ℃ for 90-120 minutes until the weight percentage of water reaches 10%, and performing color selection to remove impurities to obtain the high-fiber high-protein instant rice. The color sorting adopts a color sorting machine adopting a spectrum technology.
(4) Screening; after the drying and color selection in the step (3), a screening step can be carried out; the screening is manual screening by using a 30-mesh sieve and a 20-mesh sieve, firstly, manually screening the rice by using the 30-mesh sieve, taking undersize, then, screening the undersize by using the 20-mesh sieve, and taking oversize of the 20-mesh sieve to obtain the high-fiber high-protein instant rice.
Example 2
A high-fiber high-protein instant rice is prepared from the following materials in parts by mass: 4 parts of brown rice, 5 parts of quinoa and 3 parts of auxiliary materials.
The auxiliary materials are prepared from the following materials in percentage by mass: 4 parts of inulin, 2 parts of corn, 2 parts of millet, 2 parts of purple rice, 2 parts of glutinous rice, 2 parts of red rice, 2 parts of sorghum rice, 2 parts of coix seed, 2 parts of black rice, 2 parts of barley flour, 2 parts of oat flour, 2 parts of buckwheat flour, 2 parts of rye flour, 2 parts of highland barley flour, 2 parts of pumpkin flour, 2 parts of mushroom flour, 2 parts of kidney bean flour, 2 parts of mung bean flour, 2 parts of black bean flour, 2 parts of red bean flour, 2 parts of chickpea flour, 2 parts of kidney bean flour, 2 parts of white kidney bean flour, 2 parts of pea flour, 1 part of poria cocos flour, 1 part of lily root flour, 1 part of yam flour, 1 part of pueraria root flour, 1 part of lotus seed flour, 1 part of gorgon fruit flour and 2 parts of konjak flour.
The preparation method of the high-fiber high-protein instant rice comprises the following specific operation steps:
(1) crushing and sieving: pulverizing all the materials, sieving with a 80-mesh sieve, and uniformly mixing to obtain a powder mixture;
(2) extruding and curing: adding the powder mixture obtained in the step (1) into a double-screw extruder, and carrying out extrusion curing to obtain a cured material, wherein the added water amount is 30%, and the working temperature in a cavity of the double-screw extruder is 40 ℃ in the first zone, 80 ℃ in the second zone, 100 ℃ in the third zone, 120 ℃ in the fourth zone, 120 ℃ in the fifth zone, 110 ℃ in the sixth zone, 110 ℃ in the seventh zone, 100 ℃ in the eighth zone, the rotating speed range of a screw is 260r/min, the rotating speed of a cutting machine is 2400r/min, and the temperature of a die head of the extruder is 95 ℃.
(3) And (4) drying and color sorting: and (3) slowly drying the cured material obtained in the step (2) at the temperature of 75 ℃ for 90-120 minutes until the weight percentage of water reaches 14%, and performing color selection to remove impurities to obtain the high-fiber high-protein instant rice. And (4) adopting a spectral technology color selector for color selection in the step (3).
(4) Screening; after the drying and color selection in the step (3), a screening step can be carried out; the screening is carried out by equipment screening, a screening machine is used for screening the equipment, the instant rice obtained in the step (3) is poured into the screening machine, the screening machine comprises three layers of two sieve plates, the upper sieve is a 20-mesh sieve, the oversize is large-grain rice and is directly collected into a waste bag, and the undersize enters the next-stage sieve; the lower screen mesh is a 30-mesh screen mesh, the undersize is small-grain rice directly collected into a waste bag, and the oversize is high-fiber high-protein instant rice meeting the standard grain size.
Example 3
A high-fiber high-protein instant rice is prepared from the following materials in parts by mass: 3.5 parts of brown rice, 4.5 parts of quinoa and 2 parts of auxiliary materials.
The auxiliary materials are prepared from the following materials in percentage by mass: 3 parts of inulin, 1 part of corn, 1 part of millet, 1 part of purple rice, 1 part of glutinous rice, 1 part of red rice, 1 part of sorghum rice, 1 part of coix seed, 1 part of black rice, 1 part of barley flour, 1 part of oat flour, 1 part of buckwheat flour, 1 part of rye flour, 1 part of highland barley flour, 1 part of pumpkin flour, 1 part of mushroom flour, 1 part of kidney bean flour, 1 part of mung bean flour, 1 part of black bean flour, 1 part of red bean flour, 1 part of chickpea flour, 1 part of kidney bean flour, 1 part of white kidney bean flour, 1 part of pea flour, 0.5 part of tuckahoe flour, 0.5 part of lily powder, 0.5 part of yam flour, 0.5 part of kudzu root flour, 0.5 part of lotus seed flour, 0.5 part of gorgon fruit flour and 1 part of konjak flour.
The preparation method of the high-fiber high-protein instant rice comprises the following specific operation steps:
(1) crushing and sieving: crushing the raw materials, sieving the crushed raw materials with a 80-mesh sieve, and uniformly mixing to obtain a powder mixture;
(2) extruding and curing: adding the powder mixture obtained in the step (1) into a double-screw extruder, and carrying out extrusion curing to obtain a cured material, wherein the added water amount is 25%, and the working temperature in a cavity of the double-screw extruder is 30 ℃ in a first zone, 60 ℃ in a second zone, 80 ℃ in a third zone, 100 ℃ in a fourth zone, 100 ℃ in a fifth zone, 100 ℃ in a sixth zone, 90 ℃ in a seventh zone, 80 ℃ in an eighth zone, the rotating speed range of a screw is 200r/min, the rotating speed of a cutting machine is 2000r/min, and the temperature of a die head of the extruder is 90 ℃.
(3) And (4) drying and color sorting: slowly drying the cured material obtained in the step (2) at the temperature of 60 ℃ for 90-120 minutes until the weight percentage of water reaches 12%, and performing color selection to remove impurities to obtain the high-fiber high-protein instant rice. And (4) adopting a spectral technology color selector for color selection in the step (3).
(4) Screening; after the drying and color selection in the step (3), a screening step can be carried out; the screening is carried out by using a screening machine for screening equipment, the instant rice obtained in the step (3) is poured into the screening machine, the screening machine comprises three layers of two screen plates, an upper screen is a 20-mesh screen, oversize products are large-grain rice and directly collected into a waste bag, and undersize products enter a next-stage screen; the lower screen mesh is a 30-mesh screen mesh, the undersize is small-grain rice directly collected into a waste bag, and the oversize is high-fiber high-protein instant rice meeting the standard grain size.
Table 1 is used to list more proportion of brown rice, quinoa and auxiliary materials. Meanwhile, sensory index tests of products are carried out on examples 4 to 8 by taking rehydration time as an index, wherein the auxiliary material proportion and the preparation method of the examples 4 to 8 refer to example 3.
The ingredient formula is shown in table 1, and the product sensory index evaluation is shown in table 2:
table 1 the proportioning units of the raw materials: mass portion of
Examples Brown rice Chenopodium quinoa willd Auxiliary materials
4 20 50 30
5 22 48 30
6 24 46 30
7 26 44 30
8 28 42 30
9 30 40 30
10 32 38 30
11 34 36 30
12 36 34 30
13 38 32 30
14 40 30 30
TABLE 2 sensory indices of the products
Examples Rehydration property Quality of cooked rice
4 5min Full, chewy, non-sticky and hard core
5 8min Full, chewy, non-sticky and slightly hard core
6 10min Full, chewy, non-sticky, and no hard core
7 15min The rice is full, non-sticky and slightly soft
8 20min Full, not chewy and non-sticky rice
Table 2 wherein, the rehydration time is to take 100g of high fiber high protein instant rice and put it in a covered heat preservation container, add 100 ℃ hot boiled water, the ratio of rice to water is 1: 1.2-1.3, stir it evenly, immediately cover the container, when the softened rice grains are clamped by an appliance and the gelatinization state is observed without obvious hard core, record the rehydration time used.
As can be seen from the sensory index table of the high-fiber high-protein instant rice in Table 2, sensory evaluations 3 and 4 of the high-fiber high-protein instant rice prepared in the examples of the present invention are better. In particular, the high-fiber high-protein instant rice prepared in example 6 had full grains, good texture, short brewing time during eating, full grains, chewy texture, non-stickiness, and no hard core.
The physical and chemical index detection results of the instant rice prepared by the method in example 3 are shown in table 3, after the third party detection:
TABLE 3 physical and chemical index test report
Figure BDA0003051191690000101
As can be seen from Table 3, the product meets the corresponding national standards in terms of energy, protein, fat, carbohydrate, dietary fiber and sodium content, and is suitable for industrial production.
The high-fiber high-protein instant rice is rich in nutrition and has no additive. The contents of dietary fiber and protein are higher than that of common rice, and the rice is rich and balanced in nutrition and reasonable in structure due to the fact that various coarse cereals are mixed and processed and the coarse cereals are finely made, and the high fiber can clean intestines and stomach, help digestion and discharge harmful substances and wastes in the body, is beneficial to losing weight, and enables the body of people to be healthier. The high protein can help people to recover physical strength more quickly, and the protein supplement can not only increase satiety, but also prevent obesity and maintain energy in the process of losing weight.
The high-fiber high-protein instant rice of the invention adopts an advanced extrusion curing technology. Cooking and curing the materials by adopting a double-screw extruder, cutting the materials into the shape with the same size as the rice grains, and drying the materials to ensure that the tissue state of the rice grains is porous and uniform. On one hand, the rice water-restoring agent has good water-restoring property and short water-restoring time, can be eaten only by soaking in boiled water for 8-10 minutes, and has the same shape as rice, luster, chewy property and no hardness. The wash-free and cooking-free eating mode meets the concept that modern people pursue fast food, avoids loss of nutrient substances in the process, retains the original nutrient components of the raw materials, can avoid time consumption, energy consumption and oxygen consumption, and caters to the eating habit of modern people along with the change of living joints; on the other hand, the technology not only changes the appearance of the product, leads the starch in the raw materials to be thoroughly cooked, the interior of the rice grains is porous, enhances the water solubility, is beneficial to the infiltration of digestive enzyme of the stomach and intestine, and improves the digestive absorption of nutrient elements. The process has the characteristics of short processing time, low nutrient loss, no sewage discharge, low energy consumption, small occupied space, high processing flexibility, low processing cost and the like, and realizes continuous and mechanical production.

Claims (10)

1. A high-fiber high-protein instant rice is prepared from the following materials in parts by mass: 3-4 parts of brown rice, 4-5 parts of quinoa and 1-3 parts of auxiliary materials.
2. The high-fiber high-protein instant rice as claimed in claim 1, which is prepared from the following materials in the following mass ratio: 3.5 parts of brown rice, 4.5 parts of quinoa and 2 parts of auxiliary materials.
3. The high-fiber high-protein instant rice as claimed in claim 1, wherein the auxiliary material is prepared from the following materials in the following mass ratio: 2-4 parts of inulin, 0.5-2 parts of corn, 0.5-2 parts of millet, 0.5-2 parts of purple rice, 0.5-2 parts of glutinous rice, 0.5-2 parts of red rice, 0.5-2 parts of sorghum rice, 0.5-2 parts of coix seed, 0.5-2 parts of black rice, 0.5-2 parts of barley flour, 0.5-2 parts of oat flour, 0.5-2 parts of buckwheat flour, 0.5-2 parts of rye flour, 0.5-2 parts of highland barley flour, 0.5-2 parts of pumpkin flour, 0.5-2 parts of mushroom flour, 0.5-2 parts of kidney bean flour, 0.5-2 parts of mung bean flour, 0.5-2 parts of black bean flour, 0.5-2 parts of red bean flour, 0.5-2 parts of chickpea flour, 0.5-2 parts of kidney bean flour, 0.5-2 parts of white kidney bean flour, 0.5-2 parts of bean flour, 0.1.1-1.1 part of lily root flour, 1.5-1 part of arrowroot flour and 1.1-1 part of lotus seed flour.
4. The high-fiber high-protein instant rice as claimed in claim 1, wherein the auxiliary material is prepared from the following materials in the following mass ratio: 3 parts of inulin, 1 part of corn, 1 part of millet, 1 part of purple rice, 1 part of glutinous rice, 1 part of red rice, 1 part of sorghum rice, 1 part of coix seed, 1 part of black rice, 1 part of barley flour, 1 part of oat flour, 1 part of buckwheat flour, 1 part of rye flour, 1 part of highland barley flour, 1 part of pumpkin flour, 1 part of mushroom flour, 1 part of kidney bean flour, 1 part of mung bean flour, 1 part of black bean flour, 1 part of red bean flour, 1 part of chickpea flour, 1 part of kidney bean flour, 1 part of white kidney bean flour, 1 part of pea flour, 0.5 part of tuckahoe flour, 0.5 part of lily powder, 0.5 part of yam flour, 0.5 part of kudzu root flour, 0.5 part of lotus seed flour, 0.5 part of gorgon fruit flour and 1 part of konjak flour.
5. The preparation of the high fiber high protein instant rice according to any one of claims 1 to 4, which comprises the following steps:
(1) crushing and sieving: pulverizing the raw materials of claims 1-4, sieving with 80 mesh sieve, and mixing to obtain powder mixture;
(2) extruding and curing: adding the powder mixture obtained in the step (1) into a double-screw extruder, and extruding and curing to obtain a cured material, wherein the added water amount is 20-30%, and the working temperature range in a cavity of the double-screw extruder is 50-130 ℃;
(3) and (4) drying and color sorting: and (3) drying the cured material obtained in the step (2) at the temperature of 40-75 ℃ until the weight percentage of water reaches 10-14%, and performing color selection and impurity removal to obtain the high-fiber high-protein instant rice.
6. The method for preparing high-fiber high-protein instant rice as claimed in claim 5, wherein the working temperature in the cavity of the twin-screw extruder in step (2) is 20-40 ℃ in the first zone, 50-80 ℃ in the second zone, 70-100 ℃ in the third zone, 90-120 ℃ in the fourth zone, 90-120 ℃ in the fifth zone, 80-110 ℃ in the sixth zone, 80-110 ℃ in the seventh zone, 70-100 ℃ in the eighth zone, the screw rotation speed is 170-260 r/min, the cutter rotation speed is 1500-2400 r/min, and the temperature of the die head of the extruder is 80-95 ℃.
7. The method for preparing high fiber high protein instant rice as claimed in claim 5, characterized in that the color selection of step (3) adopts a color selector of spectral technique.
8. The method for preparing high fiber high protein instant rice as claimed in claim 5, further comprising a sieving step; after the drying and color selection in the step (3), a screening step can be carried out; the screening is manual screening or equipment screening.
9. The method for preparing high fiber and high protein instant rice as claimed in claim 7, wherein said manual sieving is performed by using sieves with different particle sizes, and sequentially performing manual vibration sieving from low to high particle sizes to obtain instant rice with different specifications.
10. The method for preparing high-fiber high-protein instant rice according to claim 7, characterized in that the equipment screening selects a screening machine, the instant rice obtained in the step (3) is poured into the screening machine, the screening machine has three layers of two sieve plates, the upper screen is a 20-mesh screen, the oversize product is large-grain rice and is directly collected into a waste bag, and the undersize product enters the next-stage screen; the lower screen mesh is a 30-mesh screen mesh, the undersize is small-grain rice directly collected into a waste bag, and the oversize is high-fiber high-protein instant rice meeting the standard grain size.
CN202110487856.6A 2021-05-06 2021-05-06 High-fiber high-protein instant rice and preparation method thereof Pending CN113397103A (en)

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Application publication date: 20210917