CN114788563A - Preparation method of instant porridge rice - Google Patents
Preparation method of instant porridge rice Download PDFInfo
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- CN114788563A CN114788563A CN202210377619.9A CN202210377619A CN114788563A CN 114788563 A CN114788563 A CN 114788563A CN 202210377619 A CN202210377619 A CN 202210377619A CN 114788563 A CN114788563 A CN 114788563A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The invention provides a preparation method of instant porridge rice, belonging to the technical field of grain processing, wherein raw material powder of the instant porridge rice is sieved, the water content is adjusted, and double-screw extrusion granulation is carried out to obtain raw material rice grains, and then the raw material rice grains are dried until the water content is 5% -15%, so that the instant porridge rice is obtained. The instant porridge rice prepared by the invention has compact texture after rehydration, and the hardness, chewiness and recovery of the instant porridge rice are all higher than those of common instant rice after the porridge grains are completely brewed by texture instrument detection. The instant porridge rice prepared by the invention has higher contents of protein, amylose and resistant starch than common instant rice; indicating a better trophism and satiety. In addition, various grains can be added into the raw materials of the instant porridge rice according to the needs so as to meet the needs of different people. The instant porridge is rice-shaped like rice grains, has micropores, is ready to eat after being brewed and has good taste, can expand 1-2 times in volume after meeting hot water for 5-10 min, is rice porridge-shaped, and has cereal fragrance.
Description
Technical Field
The invention belongs to the technical field of grain processing, and particularly relates to a preparation method of instant porridge rice.
Background
With the development of society, fast food can meet the requirement of people on instant food property, and is more and more popular with the public. Instant porridge rice is a main instant meal. At present, the instant porridge rice is generally prepared by taking rice as a raw material, steaming the rice and then drying or freeze-drying the rice. For example, chinese patent CN101273768A discloses a process for preparing instant rice, which comprises the steps of washing rice, steaming, and dehydrating by freeze-drying. The instant rice is freeze-dried at low temperature, so that the nutritional ingredients of the rice can be protected better than the nutritional ingredients of the rice after being dried. However, during the cooking process of rice, a large amount of nutrients are lost, and the texture of the rice is loose after rehydration.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing instant porridge rice, which has small loss of nutrients and compact texture after rehydration.
The invention provides a preparation method of instant porridge rice, which comprises the following steps:
1) performing double-screw extrusion granulation on the raw material powder of the instant porridge rice to obtain raw material granules;
2) and drying the raw material particles until the water content is 5-15% to obtain the instant porridge rice.
Preferably, the double-screw extrusion granulation is carried out by adopting a double-screw extruder, and the temperature of a die head outlet of the double-screw extruder is 50-80 ℃.
Preferably, the particle size of the raw material powder is 80-100 meshes, and the water content of the raw material powder is 20-45%.
Preferably, the screw rotating speed of the twin-screw extrusion granulation is 100-350 rpm.
Preferably, the raw material powder comprises one or more of brown rice powder, millet powder, barley powder, purple sweet potato powder, highland barley powder, coix seed powder and black rice powder.
Preferably, the raw material powder comprises brown rice powder, millet powder, barley powder, purple sweet potato powder, highland barley powder, coix seed powder and black rice powder.
Preferably, the raw material powder comprises the following components in parts by weight: 50-100 parts of brown rice powder, 10-50 parts of millet powder, 10-50 parts of barley powder, 10-50 parts of pearl barley powder, 10-50 parts of highland barley powder, 10-50 parts of black rice powder and 1-10 parts of purple sweet potato powder.
Preferably, the raw material powder also comprises one or more of spinach powder, mushroom powder and American ginseng powder.
Preferably, the raw meal does not comprise a gummy additive.
Preferably, the drying comprises oven drying; the drying temperature is 100-200 ℃; the drying time is 30-80 min.
The invention provides a preparation method of instant porridge rice, which comprises the steps of carrying out double-screw extrusion granulation on raw material powder of the instant porridge rice to obtain raw material particles, and then drying the raw material particles until the water content is 5-15% to obtain the instant porridge rice. The invention carries out double-screw extrusion granulation on the raw material powder of the instant porridge rice, so that the raw material powder is fully stirred, sheared and uniformly heated, thereby changing the starch structure of the raw material powder and improving the curing degree. According to texture instrument detection, as shown in figures 6-9, after the instant porridge rice prepared by the invention is completely soaked, the hardness, chewiness and recovery performance of the instant porridge rice are higher than those of common instant rice. Because the texture hardness and the chewiness of the rice are positively correlated with the protein content, and the restorability is positively correlated with the amylose content and the resistant starch content. Therefore, the instant porridge rice prepared by the invention has higher protein, amylose and resistant starch contents than common instant rice. Based on the method, the instant porridge rice obtained by the invention has better nutrition and satiety. The instant porridge is rice-shaped like rice grains, has micropores, is ready to eat and has good taste, can expand by 1-2 times after meeting hot water for 5-10 min, is rice-shaped, and has grain fragrance.
Drawings
Fig. 1 is a picture of instant porridge rice according to example 1 of the present invention;
fig. 2 is a picture of instant porridge rice according to example 1 of the present invention after rehydration;
fig. 3 is a picture of instant porridge rice of example 2 of the present invention;
fig. 4 is a picture of instant porridge rice of example 2 of the present invention after rehydration;
FIG. 5 is a comparison of the appearance quality of instant porridge rice, in which a is brown rice instant porridge rice, b is aged konjac rice, and c is light fat rice, after rehydration, with other commercial instant rice;
FIG. 6 shows the comparison of rehydration rates of instant porridge rice and other commercially available instant rice, wherein a is instant porridge rice of brown rice, b is cooked konjak rice, and c is light fat rice;
FIG. 7 is a comparison of the hardness of instant porridge rice after rehydration with other commercial instant rice, wherein a is brown rice instant porridge rice, b is cooked konjac rice, and c is light fat rice;
FIG. 8 is a comparison of chewiness of instant porridge rice, in which a is brown rice instant porridge rice, b is aged konjac rice, and c is light fat rice, after rehydration, with that of other instant rice in the market;
fig. 9 shows the comparison of recovery after rehydration of the instant porridge rice and other commercial instant rice, wherein a is the instant porridge rice of brown rice, b is the cooked konjaku rice, and c is the light fat rice.
Detailed Description
The invention provides a preparation method of instant rice, which comprises the following steps:
1) performing double-screw extrusion granulation on the raw material powder of the instant porridge rice to obtain raw material granules;
2) and drying the raw material particles until the water content is 5-15% to obtain the instant porridge rice.
The invention firstly carries out double-screw extrusion granulation on the raw material powder of the instant porridge rice to obtain raw material granules. In the present invention, the raw material powder is preferably obtained by pulverizing a raw material of instant porridge rice. In the invention, the particle size of the raw material powder is preferably 80-100 meshes; the water content of the raw material powder is preferably 20% to 45%, more preferably 25% to 40%, most preferably 30% to 35%.
In the invention, the raw material powder preferably comprises one or more of brown rice powder, millet powder, barley powder, purple sweet potato powder, highland barley powder, barley powder and black rice powder, and more preferably comprises brown rice powder, millet powder, barley powder, purple sweet potato powder, highland barley powder, coix seed powder and black rice powder. In the present invention, the raw powder preferably comprises the following components in parts by weight: 50-100 parts of brown rice powder, 10-50 parts of millet powder, 10-50 parts of barley powder, 10-50 parts of pearl barley powder, 10-50 parts of highland barley powder, 10-50 parts of black rice powder and 1-10 parts of purple sweet potato powder. In the invention, the formula of the raw material powder is a scientific and reasonable coarse cereal dietary formula, the prepared instant porridge rice has good taste, has the advantages of high dietary fiber, high resistant starch and high protein compared with common instant white rice, is suitable for different crowds of children, young people, middle-aged people and old people, and accords with the healthy idea of preventing diseases.
In the invention, the raw material powder preferably further comprises one or more of spinach powder, mushroom powder and American ginseng powder. In the invention, the spinach powder, the mushroom powder and the American ginseng powder are added according to the requirements of taste and nutrition.
In the present invention, the raw meal preferably does not contain a gummy additive, is safe and healthy; the colloid additive comprises one or more of konjac flour, gelatin and carrageenan.
In the invention, the twin-screw extrusion granulation is carried out by adopting a twin-screw extruder, and the temperature of the outlet of a die head of the twin-screw extruder is preferably 50-80 ℃, and more preferably 60-70 ℃.
In the invention, the screw rotation speed of the twin-screw extrusion granulation is preferably 100 to 350rpm, more preferably 150 to 300rpm, and most preferably 200 to 250 rpm. In the present invention, the twin-screw extruder is preferably a twin-screw extruder disclosed in chinese patent CN 201510689079.8. In the present invention, the twin screw extrusion granulation is performed to cook raw material powder and shear the raw material powder into rice grains.
After the raw material particles are obtained, the invention dries the raw material particles until the water content is 5-15%, and then the instant porridge rice is obtained.
In the present invention, the drying preferably includes drying; the drying temperature is preferably 100-200 ℃, more preferably 120-180 ℃, and most preferably 150 ℃; the drying time is preferably 30-80 min, and more preferably 50 min. In the present invention, the drying equipment is preferably a tunnel type hot air dryer. In the present invention, the rehydration rate of the raw material particles is preferably 400% to 500%.
In the invention, the eating method of the instant porridge rice prepared by the preparation method preferably comprises the following steps:
brewing the instant porridge rice with hot water to obtain instant rice porridge; the mass ratio of the instant porridge rice to water is 1: (2-5); the temperature of the water is 80-100 ℃; the soaking time is 5-10 min.
The instant porridge prepared by the method is similar to rice grains, has micropores, can expand by 1-2 times after meeting hot water for 5-10 min, is in a rice porridge shape, and has cereal fragrance.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Example 1
1) Pulverizing brown rice into raw material powder, sieving with 80 mesh sieve, adding water, mixing, and adjusting water content to 30%.
2) A twin-screw extruder for producing coarse cereal reconstituted rice (application No.: 201510689079.8), curing the raw material powder in the step 1) at the die temperature of 70 ℃ and the screw speed of 200rpm, and shearing the raw material powder into rice grains.
3) Drying the granules obtained in step 2) at 160 deg.C for 80min by tunnel hot air dryer to obtain instant brown rice with water content of 5% and rehydration rate of 415%, as shown in figure 1.
4) When in use, 450mL of hot water with the temperature of 95 ℃ is added into 100g of instant coarse cereal nutritional rice porridge and soaked for 5min to prepare the brown rice instant rice porridge with cereal fragrance, and the brown rice instant rice porridge is shown in figure 2.
Example 2
1) Respectively pulverizing brown rice and fructus Zizaniae Caduciflorae into powder, sieving with 100 mesh sieve, mixing at a ratio of 1:1, adding water, mixing, and adjusting water content to 35%.
2) A twin-screw extruder for producing coarse cereal reconstituted rice (application No.: 201510689079.8), curing the raw material powder in the step 1) at the die temperature of 70 ℃ and the screw speed of 225rpm, and shearing the raw material powder into rice grains.
3) Drying the granular matters in the step 2) at 180 ℃ for 60min by using a tunnel type hot air dryer to prepare the instant coarse cereal rice with the water content of 8% and the water absorption of 420%, and referring to figure 3.
4) When in use, 500mL of hot water at 100 ℃ is added into 100g of instant coarse cereal nutritional rice porridge, and the mixture is soaked for 6min to prepare the coarse cereal instant rice porridge with cereal fragrance, and the view in figure 4 shows that the coarse cereal instant rice porridge is in a rice porridge shape.
Test example 1
The rehydration time of the instant brown rice porridge rice prepared in example 1 was compared with commercially available aged konjac rice and light fat rice. The mass ratio of the rice to water of the rice is 1: 5, infusing with boiling water, and recording the time required for reaching water absorption saturation. The results were as follows:
as shown in fig. 5, the brown rice instant porridge rice has a rice-water mass ratio of 1: 5, the porridge can be eaten after being brewed in boiling water for 6-8 min, and has golden porridge body, no rice grains, baking fragrance and smooth mouthfeel. The boiled konjac rice in the market needs 8-10 min after being brewed by boiling water, and the light fat rice needs 12 min.
As shown in fig. 6, the brown rice instant porridge rice has the lowest rehydration rate of 425%; cured konjac rice 536%; 613% of light fat rice. The results show that the rehydration rates of the three kinds of rice are high, but the texture of the brown rice instant porridge is more compact after the brown rice instant porridge is soaked.
As shown in fig. 7, the mass ratio of the brown rice to the water is 1: and 5, soaking the instant brown rice porridge in boiling water, wherein the hardness is unchanged after 6min, the hardness is unchanged after 10min of curing the konjak rice, and the hardness is unchanged after 12min of light fat rice, which indicates that the instant brown rice porridge is completely soaked after 6 min. The hardness of the instant brown rice porridge rice is higher than that of the other two types of instant brown rice porridge rice when the instant brown rice porridge is soaked, and the texture hardness of the rice is positively correlated with the protein content, so that the instant brown rice porridge rice is higher in protein content.
As shown in fig. 8, the mass ratio of the brown rice to the water is 1: and 5, brewing with boiling water, wherein the chewiness is unchanged after 6min, the chewiness is gradually reduced after the konjak rice is cooked for 6min, and the chewiness is unchanged after the light fat rice is cooked for 12min, which also proves that the brown rice instant porridge is completely soaked for 6 min. The chewiness of the instant brown rice porridge rice is higher than that of the other two types of instant brown rice porridge rice when being soaked, and the texture chewiness of the rice is positively correlated with the protein content, so that the protein content of the instant brown rice porridge rice is higher.
As shown in fig. 9, the mass ratio of the brown rice to the water is 1: and 5, brewing with boiling water, wherein the recovery of the instant brown rice porridge rice exceeds that of cooked konjac rice and light fat rice, the texture recovery of the rice is positively correlated with the iodine blue value of starch, which shows that the amylose content of the instant brown rice porridge rice is higher, and the amylose is directly correlated with resistant starch, so that the resistant starch content is higher.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. A preparation method of instant porridge rice comprises the following steps:
1) performing double-screw extrusion granulation on the raw material powder of the instant porridge rice to obtain raw material granules;
2) and drying the raw material particles until the water content is 5-15% to obtain the instant porridge rice.
2. The preparation method according to claim 1, wherein the twin-screw extrusion granulation is performed by using a twin-screw extruder, and the die head outlet temperature of the twin-screw extruder is 50-80 ℃.
3. The method according to claim 1, wherein the raw material powder has a particle size of 80 to 100 mesh and a water content of 20 to 45%.
4. The method according to any one of claims 1 or 2, wherein the screw rotation speed of the twin-screw extrusion granulation is 100 to 350 rpm.
5. The method according to claim 1, wherein the raw material powder comprises one or more of brown rice flour, millet flour, barley flour, purple sweet potato flour, highland barley flour, coix seed flour and black rice flour.
6. The method of claim 1, wherein the starting powder comprises brown rice flour, millet flour, barley flour, purple sweet potato flour, highland barley flour, coix seed flour and black rice flour.
7. The method according to claim 6, wherein the raw material powder comprises the following components in parts by weight: 50-100 parts of brown rice powder, 10-50 parts of millet powder, 10-50 parts of barley powder, 10-50 parts of pearl barley powder, 10-50 parts of highland barley powder, 10-50 parts of black rice powder and 1-10 parts of purple sweet potato powder.
8. The preparation method of claim 5, wherein the raw material powder further comprises one or more of spinach powder, mushroom powder and American ginseng powder.
9. A method of producing as claimed in claim 1, characterized in that the raw meal does not contain a gummy additive.
10. The method of claim 1, wherein the drying comprises oven drying; the drying temperature is 100-200 ℃; the drying time is 30-80 min.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012039886A (en) * | 2010-08-12 | 2012-03-01 | Matsutani Chem Ind Ltd | Quick-cooking rice porridge-like food and base of quick-cooking rice porridge-like food |
| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN105212249A (en) * | 2015-10-21 | 2016-01-06 | 黑龙江省农业科学院食品加工研究所 | A kind of twin (double) screw extruder for the production of coarse cereals reproduced rice |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2012039886A (en) * | 2010-08-12 | 2012-03-01 | Matsutani Chem Ind Ltd | Quick-cooking rice porridge-like food and base of quick-cooking rice porridge-like food |
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