CN114097997A - Processing technology for preparing nutrition-enriched rice by adding nutrition enhancer - Google Patents

Processing technology for preparing nutrition-enriched rice by adding nutrition enhancer Download PDF

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CN114097997A
CN114097997A CN202111430834.2A CN202111430834A CN114097997A CN 114097997 A CN114097997 A CN 114097997A CN 202111430834 A CN202111430834 A CN 202111430834A CN 114097997 A CN114097997 A CN 114097997A
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rice
powder
nutrition
seaweed
preparing
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廖进优
廖广亮
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Hubei Tianxiang Grain And Oil Co ltd
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Hubei Tianxiang Grain And Oil Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • 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
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    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • 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
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Abstract

The invention provides a processing technology for preparing nutrition-enriched rice by adding a nutrition enhancer, which relates to the technical field of enriched rice preparation and comprises the following steps: preparing raw materials, grinding the raw materials into powder for later use, preparing soybean milk, preparing base juice, preparing mouthfeel liquid, preparing nutrient solution, preparing a mixture and extruding the mixture into granules; the invention utilizes low-fat milk powder, calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine to prepare nutrient solution, has various elements required by human bodies, such as amino acid, vitamin, calcium and the like, and utilizes seaweed, black beans and lotus seeds to prepare lotus seed soybean milk besides the nutrient solution, thereby having the advantages of high protein and stable blood sugar.

Description

Processing technology for preparing nutrition-enriched rice by adding nutrition enhancer
Technical Field
The invention relates to the technical field of preparation of fortified rice, in particular to a processing technology for preparing nutrient fortified rice by adding a nutrient supplement.
Background
The rice is a finished product prepared by the working procedures of rice cleaning, rice hulling, rice milling, finished product finishing and the like. The food is a basic food for supplementing nutrients, is rich in carbohydrate, also contains protein, fat, vitamins and eleven minerals, and can provide comprehensive nutrition for human bodies;
at present, most of rice eaten by people is fine-finished rice, the rice has good color and taste, but the loss of nutrients in the fine-finished process is serious, so that the daily dietary nutrition of people cannot be guaranteed, vitamins and the like are particularly lack, in the prior art, some nutrient solution is generally mixed with the rice, for example, a direct soaking method is adopted, the rice is soaked for a long time by utilizing the nutrient solution, the process has the advantages that the nutrient elements of the nutrient solution are single and limited, the nutrition fused with the surface of the rice is more limited, and part of the rice is easy to crack and explode after long-time soaking, so the invention provides a processing technology for preparing the nutrition-enhanced rice by adding a nutrition enhancer to solve the problems in the prior art.
Disclosure of Invention
Aiming at the problems, the invention provides a processing technology for preparing the nutrition-enriched rice by adding the nutrition enhancer, and the processing technology for preparing the nutrition-enriched rice by adding the nutrition enhancer utilizes a plurality of pure natural raw materials to mix rice, so that the nutrition elements are more abundant.
In order to realize the purpose of the invention, the invention is realized by the following technical scheme: the processing technology for preparing the nutrition-enriched rice by adding the nutrition enhancer comprises the following steps:
the method comprises the following steps: preparing the raw materials
The following raw materials were prepared: rice, low-fat milk powder, Chinese yam, lotus seed powder, walnut kernel, seaweed, carrot, hawthorn slice, konjaku flour, black bean, calcium lactate powder, calcium citrate, vitamin slice, amino acid and thiamine;
step two: grinding for later use
Pouring rice into a grinder, grinding the rice into rice flour for later use, sieving the black beans to remove impurities, dehydrating the seaweed, putting the black beans, the seaweed and the walnut kernels into the grinder together, and grinding the mixture into seaweed bean flour for later use;
step three: preparation of soybean milk
Mixing the seaweed bean powder and the lotus seed powder under dry stirring to obtain lotus seed bean powder, adding water into the lotus seed bean powder, heating to 100 ℃, and stirring to obtain lotus seed soybean milk;
step four: preparing the base juice
Cleaning and peeling carrots, juicing by using a juicer, collecting carrot filtered juice, and mixing the carrot filtered juice with hawthorn slices to obtain base juice;
step five: preparing a mouthfeel liquid
Cutting rhizoma Dioscoreae, mixing with clear water, cooking, mashing, filtering, collecting filtrate, concentrating the filtrate to obtain concentrated solution, mixing the concentrated solution with rhizoma Amorphophalli powder, and stirring to obtain taste solution;
step six: preparation of nutrient solution
Heating water to 60-70 ℃, pouring low-fat milk powder into the water, stirring to obtain low-fat milk, adding calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine into the low-fat milk, and stirring and mixing to obtain a nutrient solution;
step seven: preparation of the mixture
Firstly, rice flour is poured into lotus seed soybean milk, stirring and mixing are carried out, then base juice and nutrient solution are added, after mixing and standing, mouthfeel solution is added, and a rice flour mixture is obtained:
step eight: extrusion granulation
The rice flour mixture is fed into an extruder and extruded to form noodles, and then the noodles are cooled and shaped and then are broken into short particle products by a granulator.
The further improvement lies in that: in the first step, the following raw materials are prepared according to the mass ratio: 50-70 parts of rice, 15-20 parts of low-fat milk powder, 5-10 parts of Chinese yam, 4-8 parts of lotus seed powder, 3-6 parts of walnut kernel, 2-4 parts of seaweed, 4-12 parts of carrot, 3-6 parts of hawthorn slice, 3-8 parts of konjaku flour, 2-9 parts of black bean, 0.5-1 part of calcium lactate powder, 0.05-0.1 part of calcium citrate, 0.5-1 part of vitamin slice, 0.05-0.15 part of amino acid and 0.04-0.08 part of thiamine.
The further improvement lies in that: in the second step, before the rice and the black beans are ground, the rice and the black beans are firstly put into purified water for washing, impurities and dust are washed, then the seaweed is dried in the air, and in the second step, before the seaweed is ground, the seaweed is dehydrated by a dehydrator, so that the water content of the seaweed is dehydrated to 10-15%.
The further improvement lies in that: and in the third step, after the lotus seed soybean milk is obtained, filtering the lotus seed soybean milk to filter bean dregs and powder dregs, wherein the particle size of the bean dregs is controlled to be 350-fold 500-mesh sieve during filtering.
The further improvement lies in that: in the fourth step, after juicing by using a juicer, sieving is carried out, filtered carrot juice is collected, then the filtered carrot juice is mixed with purified water according to the proportion of 1: 2, hawthorn slices are added, and the mixture is heated and stirred completely to obtain base juice.
The further improvement lies in that: in the fifth step, the yam is cut up, mixed with clean water and boiled at the temperature of 80-100 ℃, stirred for 15-20 minutes, then mashed with a pestle for 20-30 minutes until the yam is mashed into fine filtrate, and then the konjac powder is mixed at the temperature of 50-60 ℃.
The further improvement lies in that: and in the sixth step, the temperature of the low-fat milk is controlled to be 25 ℃, calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine are added, and in the sixth step, the added vitamin tablets protect vitamin A and vitamin C.
The further improvement lies in that: and seventhly, pouring the rice flour into the lotus seed soybean milk, heating to 60-70 ℃ for stirring until the rice flour is in a molten state, adding the base juice and the nutrient solution into the mixture in the molten state when the temperature is reduced to 30-40 ℃, stirring for 20-25 minutes, standing for 5-10 minutes at normal temperature, adding the mouthfeel solution, and stirring for 20-30 minutes at 30-45 ℃ to obtain a rice flour mixture.
The further improvement lies in that: and in the eighth step, the temperature of the cooling bed is controlled below 0 ℃, the strip-shaped objects are cooled and shaped, and in the eighth step, the strip-shaped objects are broken by a granulator to generate short particles with the diameter of 1 mm and the length of 2-3 mm.
The invention has the beneficial effects that:
1. the invention utilizes low-fat milk powder, calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine to prepare nutrient solution, has various elements required by human bodies, such as amino acid, vitamin, calcium and the like, and utilizes seaweed, black beans and lotus seeds to prepare lotus seed soybean milk besides the nutrient solution, thereby having the advantages of high protein and stable blood sugar.
2. According to the invention, rice is ground into powder, rice flour is mixed with the lotus seed soybean milk, the base juice, the mouthfeel liquid and the nutrient solution to form a rice flour mixture, various nutrient elements can be fully fused, and the rice flour mixture is matched with subsequent extrusion, cooling and shaping, and then the generation of short particles is interrupted, so that the specification of rice grains can be controlled, and the selling phase of the rice grains is better.
3. The invention selects calcium lactate to realize the effect of high calcium, has the effects of delaying senility, moistening the five internal organs, strengthening the bones and muscles, benefiting qi, tonifying heart, soothing nerves, nourishing blood and tonifying yang by matching with the walnut kernel, the Chinese yam and the lotus seed powder, simultaneously has the health-care functions of preventing the fat deposition of a cardiovascular system and keeping the elasticity of blood vessels by verification, and is ideal food for food therapy.
Drawings
Fig. 1 is a front view of the present invention.
Detailed Description
In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.
Example one
According to the illustration in fig. 1, the embodiment proposes a processing technology for making nutrition-enriched rice by adding nutrition enhancer, comprising the following steps:
the method comprises the following steps: preparing the raw materials
Preparing the following raw materials in percentage by mass: 50 parts of rice, 15 parts of low-fat milk powder, 5 parts of Chinese yam, 4 parts of lotus seed powder, 3 parts of walnut kernel, 2 parts of seaweed, 4 parts of carrot, 3 parts of hawthorn slice, 3 parts of konjaku flour, 2 parts of black bean, 0.5 part of calcium lactate powder, 0.05 part of calcium citrate, 0.5 part of vitamin slice, 0.05 part of amino acid and 0.04 part of thiamine;
step two: grinding for later use
Pouring rice into a grinder, grinding the rice into rice flour for later use, sieving the black beans to remove impurities, dehydrating seaweed, putting the black beans, the seaweed and walnut kernels into the grinder, grinding the black beans, the seaweed and the walnut kernels into seaweed bean flour for later use, wherein the black beans, the seaweed and the walnut kernels are washed in purified water before being ground, the seaweed is dried in the air after impurities and dust are removed, and the seaweed is dried in the air, and the seaweed is dehydrated by a dehydrator before being ground to remove the water content of the seaweed to 10-15%;
step three: preparation of soybean milk
Stirring and mixing the seaweed bean powder and the lotus seed powder in a dry manner to obtain lotus seed bean powder, then adding water into the lotus seed bean powder, heating to 100 ℃ and stirring to obtain lotus seed soybean milk, then filtering the lotus seed soybean milk, and filtering bean dregs and powder dregs, wherein the particle size of the bean dregs is controlled to be 400 meshes during filtering;
step four: preparing the base juice
Cleaning and peeling carrots, squeezing the carrots by using a juicer, sieving the carrots, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, adding hawthorn slices, heating and completely stirring to obtain bottom juice;
step five: preparing a mouthfeel liquid
Chopping the Chinese yam, mixing with clear water, cooking, stirring for 20 minutes at 90 ℃, smashing for 20 minutes by using a medicine smashing pestle until the Chinese yam is smashed into fine filtrate, filtering, collecting the filtrate, concentrating the filtrate into a concentrated solution, mixing the concentrated solution and the konjac flour at 55 ℃, and stirring to obtain a mouthfeel liquid;
step six: preparation of nutrient solution
Heating water to 65 ℃, pouring low-fat milk powder into the water, stirring to obtain low-fat milk, controlling the temperature of the low-fat milk to be 25 ℃, adding calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine into the low-fat milk, stirring and mixing to obtain nutrient solution, wherein the added vitamin tablets protect vitamin A and vitamin C;
step seven: preparation of the mixture
Pouring rice flour into lotus seed soybean milk, heating to 66 ℃ and stirring until the rice flour is in a molten state, then adding base juice and nutrient solution into the mixture in the molten state when the temperature is reduced to 35 ℃, stirring for 25 minutes, standing and keeping the mixture at normal temperature for 5 minutes, then adding mouthfeel liquid, and stirring for 25 minutes at 35 ℃ to obtain a rice flour mixture:
step eight: extrusion granulation
Putting the rice flour mixture into an extruder, extruding to form strips, controlling the temperature of a cooling bed below 0 ℃, cooling and shaping the strips, and breaking the strips by a granulator to generate short particles with the diameter of 1 mm and the length of 2-3 mm.
Example two
According to the illustration in fig. 1, the embodiment proposes a processing technology for making nutrition-enriched rice by adding nutrition enhancer, comprising the following steps:
the method comprises the following steps: preparing the raw materials
Preparing the following raw materials in percentage by mass: 60 parts of rice, 18 parts of low-fat milk powder, 8 parts of Chinese yam, 6 parts of lotus seed powder, 5 parts of walnut kernel, 3 parts of seaweed, 10 parts of carrot, 4 parts of hawthorn slice, 5 parts of konjaku flour, 7 parts of black bean, 0.8 part of calcium lactate powder, 0.08 part of calcium citrate, 0.7 part of vitamin slice, 0.09 part of amino acid and 0.05 part of thiamine;
step two: grinding for later use
Pouring rice into a grinder, grinding the rice into rice flour for later use, sieving the black beans to remove impurities, dehydrating seaweed, putting the black beans, the seaweed and walnut kernels into the grinder, grinding the black beans, the seaweed and the walnut kernels into seaweed bean flour for later use, wherein the black beans, the seaweed and the walnut kernels are washed in purified water before being ground, the seaweed is dried in the air after impurities and dust are removed, and the seaweed is dried in the air, and the seaweed is dehydrated by a dehydrator before being ground to remove the water content of the seaweed to 10-15%;
step three: preparation of soybean milk
Stirring and mixing the seaweed bean powder and the lotus seed powder in a dry manner to obtain lotus seed bean powder, then adding water into the lotus seed bean powder, heating to 100 ℃ and stirring to obtain lotus seed soybean milk, then filtering the lotus seed soybean milk, and filtering bean dregs and powder dregs, wherein the particle size of the bean dregs is controlled to be 400 meshes during filtering;
step four: preparing the base juice
Cleaning and peeling carrots, squeezing the carrots by using a juicer, sieving the carrots, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, adding hawthorn slices, heating and completely stirring to obtain bottom juice;
step five: preparing a mouthfeel liquid
Chopping the Chinese yam, mixing with clear water, cooking, stirring for 20 minutes at 90 ℃, smashing for 20 minutes by using a medicine smashing pestle until the Chinese yam is smashed into fine filtrate, filtering, collecting the filtrate, concentrating the filtrate into a concentrated solution, mixing the concentrated solution and the konjac flour at 55 ℃, and stirring to obtain a mouthfeel liquid;
step six: preparation of nutrient solution
Heating water to 65 ℃, pouring low-fat milk powder into the water, stirring to obtain low-fat milk, controlling the temperature of the low-fat milk to be 25 ℃, adding calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine into the low-fat milk, stirring and mixing to obtain nutrient solution, wherein the added vitamin tablets protect vitamin A and vitamin C;
step seven: preparation of the mixture
Pouring rice flour into lotus seed soybean milk, heating to 66 ℃ and stirring until the rice flour is in a molten state, then adding base juice and nutrient solution into the mixture in the molten state when the temperature is reduced to 35 ℃, stirring for 25 minutes, standing and keeping the mixture at normal temperature for 5 minutes, then adding mouthfeel liquid, and stirring for 25 minutes at 35 ℃ to obtain a rice flour mixture:
step eight: extrusion granulation
Putting the rice flour mixture into an extruder, extruding to form strips, controlling the temperature of a cooling bed below 0 ℃, cooling and shaping the strips, and breaking the strips by a granulator to generate short particles with the diameter of 1 mm and the length of 2-3 mm.
EXAMPLE III
According to the illustration in fig. 1, the embodiment proposes a processing technology for making nutrition-enriched rice by adding nutrition enhancer, comprising the following steps:
the method comprises the following steps: preparing the raw materials
Preparing the following raw materials in percentage by mass: 70 parts of rice, 20 parts of low-fat milk powder, 10 parts of Chinese yam, 8 parts of lotus seed powder, 6 parts of walnut kernel, 4 parts of seaweed, 12 parts of carrot, 6 parts of hawthorn slice, 8 parts of konjaku flour, 9 parts of black bean, 1 part of calcium lactate powder, 0.1 part of calcium citrate, 1 part of vitamin slice, 0.15 part of amino acid and 0.08 part of thiamine;
step two: grinding for later use
Pouring rice into a grinder, grinding the rice into rice flour for later use, sieving the black beans to remove impurities, dehydrating seaweed, putting the black beans, the seaweed and walnut kernels into the grinder, grinding the black beans, the seaweed and the walnut kernels into seaweed bean flour for later use, wherein the black beans, the seaweed and the walnut kernels are washed in purified water before being ground, the seaweed is dried in the air after impurities and dust are removed, and the seaweed is dried in the air, and the seaweed is dehydrated by a dehydrator before being ground to remove the water content of the seaweed to 10-15%;
step three: preparation of soybean milk
Stirring and mixing the seaweed bean powder and the lotus seed powder in a dry manner to obtain lotus seed bean powder, then adding water into the lotus seed bean powder, heating to 100 ℃ and stirring to obtain lotus seed soybean milk, then filtering the lotus seed soybean milk, and filtering bean dregs and powder dregs, wherein the particle size of the bean dregs is controlled to be 400 meshes during filtering;
step four: preparing the base juice
Cleaning and peeling carrots, squeezing the carrots by using a juicer, sieving the carrots, collecting carrot filtered juice, mixing the carrot filtered juice with purified water according to the ratio of 1: 2, adding hawthorn slices, heating and completely stirring to obtain bottom juice;
step five: preparing a mouthfeel liquid
Chopping the Chinese yam, mixing with clear water, cooking, stirring for 20 minutes at 90 ℃, smashing for 20 minutes by using a medicine smashing pestle until the Chinese yam is smashed into fine filtrate, filtering, collecting the filtrate, concentrating the filtrate into a concentrated solution, mixing the concentrated solution and the konjac flour at 55 ℃, and stirring to obtain a mouthfeel liquid;
step six: preparation of nutrient solution
Heating water to 65 ℃, pouring low-fat milk powder into the water, stirring to obtain low-fat milk, controlling the temperature of the low-fat milk to be 25 ℃, adding calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine into the low-fat milk, stirring and mixing to obtain nutrient solution, wherein the added vitamin tablets protect vitamin A and vitamin C;
step seven: preparation of the mixture
Pouring rice flour into lotus seed soybean milk, heating to 66 ℃ and stirring until the rice flour is in a molten state, then adding base juice and nutrient solution into the mixture in the molten state when the temperature is reduced to 35 ℃, stirring for 25 minutes, standing and keeping the mixture at normal temperature for 5 minutes, then adding mouthfeel liquid, and stirring for 25 minutes at 35 ℃ to obtain a rice flour mixture:
step eight: extrusion granulation
Putting the rice flour mixture into an extruder, extruding to form strips, controlling the temperature of a cooling bed below 0 ℃, cooling and shaping the strips, and breaking the strips by a granulator to generate short particles with the diameter of 1 mm and the length of 2-3 mm.
According to the first embodiment, the second embodiment and the third embodiment, the invention comprises the following components in percentage by mass: 50-70 parts of rice, 15-20 parts of low-fat milk powder, 5-10 parts of Chinese yam, 4-8 parts of lotus seed powder, 3-6 parts of walnut kernel, 2-4 parts of seaweed, 4-12 parts of carrot, 3-6 parts of hawthorn slice, 3-8 parts of konjaku flour, 2-9 parts of black bean, 0.5-1 part of calcium lactate powder, 0.05-0.1 part of calcium citrate, 0.5-1 part of vitamin tablet, 0.05-0.15 part of amino acid and 0.04-0.08 part of thiamine.
The invention utilizes low-fat milk powder, calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine to prepare nutrient solution, has various elements required by human bodies, such as amino acid, vitamin, calcium and the like, and utilizes seaweed, black beans and lotus seeds to prepare lotus seed soybean milk besides the nutrient solution, thereby having the advantages of high protein and stable blood sugar. Meanwhile, the rice is ground into powder, the rice powder is mixed with the lotus seed soybean milk, the base juice, the mouth feel liquid and the nutrient solution to form a rice powder mixture, various nutrient elements can be fully fused, and the rice powder mixture is matched with subsequent extrusion, cooling and shaping, and then the generation of short particles is interrupted, so that the specification of the rice grains can be controlled, and the selling phase of the rice grains is better. In addition, the invention selects the calcium lactate to realize the effect of high calcium, and the walnut kernel, the Chinese yam and the lotus seed powder are matched to have the effects of delaying senility, moistening the five internal organs, strengthening the bones and muscles, benefiting the strength, tonifying the heart, soothing the nerves, nourishing the blood and tonifying yang.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (9)

1. The processing technology for preparing the nutrition-enriched rice by adding the nutrition enhancer is characterized by comprising the following steps:
the method comprises the following steps: preparing the raw materials
The following raw materials were prepared: rice, low-fat milk powder, Chinese yam, lotus seed powder, walnut kernel, seaweed, carrot, hawthorn slice, konjaku flour, black bean, calcium lactate powder, calcium citrate, vitamin slice, amino acid and thiamine;
step two: grinding for later use
Pouring rice into a grinder, grinding the rice into rice flour for later use, sieving the black beans to remove impurities, dehydrating the seaweed, putting the black beans, the seaweed and the walnut kernels into the grinder together, and grinding the mixture into seaweed bean flour for later use;
step three: preparation of soybean milk
Mixing the seaweed bean powder and the lotus seed powder under dry stirring to obtain lotus seed bean powder, adding water into the lotus seed bean powder, heating to 100 ℃, and stirring to obtain lotus seed soybean milk;
step four: preparing the base juice
Cleaning and peeling carrots, juicing by using a juicer, collecting carrot filtered juice, and mixing the carrot filtered juice with hawthorn slices to obtain base juice;
step five: preparing a mouthfeel liquid
Cutting rhizoma Dioscoreae, mixing with clear water, cooking, mashing, filtering, collecting filtrate, concentrating the filtrate to obtain concentrated solution, mixing the concentrated solution with rhizoma Amorphophalli powder, and stirring to obtain taste solution;
step six: preparation of nutrient solution
Heating water to 60-70 ℃, pouring low-fat milk powder into the water, stirring to obtain low-fat milk, adding calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine into the low-fat milk, and stirring and mixing to obtain a nutrient solution;
step seven: preparation of the mixture
Firstly, rice flour is poured into lotus seed soybean milk, stirring and mixing are carried out, then base juice and nutrient solution are added, after mixing and standing, mouthfeel solution is added, and a rice flour mixture is obtained:
step eight: extrusion granulation
The rice flour mixture is fed into an extruder and extruded to form noodles, and then the noodles are cooled and shaped and then are broken into short particle products by a granulator.
2. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: in the first step, the following raw materials are prepared according to the mass ratio: 50-70 parts of rice, 15-20 parts of low-fat milk powder, 5-10 parts of Chinese yam, 4-8 parts of lotus seed powder, 3-6 parts of walnut kernel, 2-4 parts of seaweed, 4-12 parts of carrot, 3-6 parts of hawthorn slice, 3-8 parts of konjaku flour, 2-9 parts of black bean, 0.5-1 part of calcium lactate powder, 0.05-0.1 part of calcium citrate, 0.5-1 part of vitamin slice, 0.05-0.15 part of amino acid and 0.04-0.08 part of thiamine.
3. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: in the second step, before the rice and the black beans are ground, the rice and the black beans are firstly put into purified water for washing, impurities and dust are washed, then the seaweed is dried in the air, and in the second step, before the seaweed is ground, the seaweed is dehydrated by a dehydrator, so that the water content of the seaweed is dehydrated to 10-15%.
4. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: and in the third step, after the lotus seed soybean milk is obtained, filtering the lotus seed soybean milk to filter bean dregs and powder dregs, wherein the particle size of the bean dregs is controlled to be 350-fold 500-mesh sieve during filtering.
5. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: in the fourth step, after juicing by using a juicer, sieving is carried out, filtered carrot juice is collected, then the filtered carrot juice is mixed with purified water according to the proportion of 1: 2, hawthorn slices are added, and the mixture is heated and stirred completely to obtain base juice.
6. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: in the fifth step, the yam is cut up, mixed with clean water and boiled at the temperature of 80-100 ℃, stirred for 15-20 minutes, then mashed with a pestle for 20-30 minutes until the yam is mashed into fine filtrate, and then the konjac powder is mixed at the temperature of 50-60 ℃.
7. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: and in the sixth step, the temperature of the low-fat milk is controlled to be 25 ℃, calcium lactate powder, calcium citrate, vitamin tablets, amino acid and thiamine are added, and in the sixth step, the added vitamin tablets protect vitamin A and vitamin C.
8. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: and seventhly, pouring the rice flour into the lotus seed soybean milk, heating to 60-70 ℃ for stirring until the rice flour is in a molten state, adding the base juice and the nutrient solution into the mixture in the molten state when the temperature is reduced to 30-40 ℃, stirring for 20-25 minutes, standing for 5-10 minutes at normal temperature, adding the mouthfeel solution, and stirring for 20-30 minutes at 30-45 ℃ to obtain a rice flour mixture.
9. The processing technology of making nutrition-enriched rice by adding nutrition enhancer according to claim 1, wherein: and in the eighth step, the temperature of the cooling bed is controlled below 0 ℃, the strip-shaped objects are cooled and shaped, and in the eighth step, the strip-shaped objects are broken by a granulator to generate short particles with the diameter of 1 mm and the length of 2-3 mm.
CN202111430834.2A 2021-11-29 2021-11-29 Processing technology for preparing nutrition-enriched rice by adding nutrition enhancer Pending CN114097997A (en)

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CN1698463A (en) * 2005-04-30 2005-11-23 江南大学 Micronutrient reinforced rice and squeezing production method thereof
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