CN115299562A - Brown rice porridge capable of being cooked quickly and simultaneously and processing technology thereof - Google Patents
Brown rice porridge capable of being cooked quickly and simultaneously and processing technology thereof Download PDFInfo
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- CN115299562A CN115299562A CN202210989080.2A CN202210989080A CN115299562A CN 115299562 A CN115299562 A CN 115299562A CN 202210989080 A CN202210989080 A CN 202210989080A CN 115299562 A CN115299562 A CN 115299562A
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Classifications
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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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23L23/00—Soups; Sauces; 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to brown rice porridge capable of being cooked quickly and simultaneously and a processing technology thereof, wherein the brown rice porridge mainly comprises the following raw materials in parts by weight: 40-50 parts of brown rice, 8-12 parts of oat, 5-10 parts of lotus seed, 10-15 parts of nutritional bean, 5-10 parts of red date, 5-10 parts of peanut, 5-10 parts of cane sugar and 40-50 parts of mineral water; the processing technology of the brown rice porridge mainly comprises the steps of preparing hollow brown rice particles with hollow middle parts by puncturing half-cooked brown rice mixed particles, and producing and processing the brown rice porridge by utilizing the hollow brown rice particles; according to the invention, the hollow brown rice particles with hollow middle parts are prepared, and the brown rice porridge is produced and processed by utilizing the hollow brown rice particles, when a consumer heats the brown rice porridge, the contact area between the hollow brown rice particles and the mung bean sweet soup is larger, and the transfer of the heat of the mung bean sweet soup to the hollow brown rice particles is increased, so that the synchronous curing of various raw material components in the hollow brown rice particles is accelerated, and the curing speed of the brown rice porridge is favorably improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to brown rice porridge capable of being cooked quickly and simultaneously and a processing technology thereof.
Background
The brown rice is rice which can germinate by soaking, and can enhance the immunity of human bodies and resist diseases when eating the brown rice, and because the brown rice has rough mouthfeel, compact texture, higher hardness than the polished rice and is not easy to gelatinize and gelatinize, the brown rice porridge directly made of the brown rice has poorer mouthfeel and is not easy to be absorbed and digested by human bodies, most of the conventional nutritional porridge uses the polished rice which is relatively easy to process as a raw material to produce and process.
A Chinese patent with an authorization publication number of CN107125585B discloses a processing method of fast-cooked brown rice, which mainly comprises the following steps: step 1, carrying out enzymolysis on brown rice in an enzymolysis liquid for 1-3h; step 2, mixing the enzymolyzed brown rice with water, and carrying out micro-pressure hot dipping under the conditions: the temperature is 25-70 ℃, the pressure is 5-35kpa, and the soaking time is 0.5-6h; step 3, heating the brown rice subjected to micro-pressure hot dipping for gelatinization; and 4, drying the gelatinized brown rice by adopting a negative pressure microwave method to obtain the quickly cooked brown rice. The quick-cooked brown rice has short cooking time and high rice yield, and the rice grains such as the prepared rice, the rice porridge and the like are soft and elastic, have low waist-popping rate and good cohesiveness, and the processing method greatly improves the cooking speed of the brown rice.
However, after the brown rice prepared by the processing method of the quickly cooked brown rice is made into the brown rice porridge, although the brown rice can be quickly cooked, in order to improve the nutrition abundance of the brown rice porridge in the processing and production process of the brown rice porridge, various raw materials containing different nutrient substances are added, so that the types of used enzymolysis liquid are increased, the processing and production difficulty of the brown rice porridge is inevitably greatly increased by using the existing processing method of the quickly cooked brown rice, the processing procedure of the brown rice porridge is increased, and the processing and production efficiency of the brown rice porridge is reduced to a certain extent. Therefore, the brown rice porridge capable of being cooked quickly and simultaneously and the processing technology thereof are provided for solving the technical problems.
Disclosure of Invention
Aiming at the problems, the invention provides the brown rice porridge capable of being cooked quickly and simultaneously and the processing technology thereof, and solves the problems that the curing temperature of various raw materials in the existing brown rice porridge is large, the synchronous curing of various components in the brown rice porridge is not easy to realize in the heating process of the brown rice porridge, and the production and processing efficiency of the brown rice porridge is low.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a brown rice porridge capable of being cooked quickly and synchronously, which mainly comprises the following raw materials in parts by weight:
40-50 parts of brown rice, 8-12 parts of oat, 5-10 parts of lotus seed, 10-15 parts of nutritional bean, 5-10 parts of red date, 5-10 parts of peanut, 5-10 parts of cane sugar and 40-50 parts of mineral water.
As a preferable technical scheme of the invention, the brown rice is one or more of hulled rice, millet, coix seed and black rice.
As a preferred technical scheme of the invention, the nutritional bean is one or more of red beans, kidney beans, mung beans, green beans and black beans.
A processing technology of brown rice porridge capable of being cooked quickly comprises the following steps:
step 1, grinding and sieving the hulled brown rice to obtain brown rice powder, grinding and sieving oat to obtain oat powder, and grinding and sieving the dried peanut kernels to obtain peanut powder;
step 2, dispersing coarse rice powder into mixing equipment, then dispersing oat powder onto the surface of the coarse rice powder, stirring and mixing uniformly, dispersing peanut powder into the mixing equipment, continuously mixing uniformly, and fully mixing the coarse rice powder, the oat powder and the peanut powder in an intermittent layered mixing mode of the coarse rice powder, the oat powder and the peanut powder to prepare mixed powder A;
step 3, mixing, crushing and grinding the lotus seeds and the nutritional beans, and sieving to obtain mixed powder B;
step 4, dispersing the mixed powder A into a mixing device, then dispersing the mixed powder B onto the surface of the mixed powder A in the mixing device, uniformly stirring and mixing, and realizing the full mixing of the mixed powder A and the mixed powder B in an intermittent layered mixing mode of the mixed powder A-the mixed powder B-the mixed powder A-the mixed powder B to prepare a mixed powder C;
step 5, removing jujube pits from the dried red dates, crushing, grinding and sieving to obtain red date powder;
step 6, dispersing the mixed powder C into a mixing device, then dispersing the red date powder on the surface of the mixed powder C in the mixing device, uniformly stirring and mixing, and fully mixing the mixed powder C and the red date powder in an intermittent layered mixing mode of the mixed powder C-red date powder-mixed powder C-red date powder to obtain mixed powder D;
step 7, adding water into the mixed powder D for gelatinization to obtain a pasty mixture E, adding the pasty mixture E into granulation equipment for granulation to obtain brown rice mixed particles, and hollowing the middles of the prepared brown rice mixed particles by using particle forming equipment to obtain hollow brown rice particles;
and 8, cooking the mung beans into mung bean soup, adding a proper amount of cane sugar, continuing to cook, cooling to obtain mung bean sweet soup, filling the mung bean sweet soup and the hollow brown rice granules into a sterilized storage tank, and packaging to obtain the brown rice porridge.
As a preferred technical solution of the present invention, the granule forming device in the step 7 includes a pointed cone for piercing the brown rice mixed granule so that the middle part of the brown rice mixed granule is hollowed.
According to a preferable technical scheme of the invention, the volume ratio of the mung bean sweet soup in the storage tank packaged in the step 8 to the hollow brown rice granules is 3.
In a preferred embodiment of the present invention, the size of the filtering screen used in the grinding and screening processes in step 1, step 3 and step 5 is 100 meshes.
As a preferable technical scheme of the present invention, the particle size of the brown rice mixed particle prepared in the step 7 is 0.3-0.5cm.
The invention has the following beneficial effects:
1. according to the invention, the hollow brown rice particles with hollow middle parts are prepared by puncturing the half-cooked brown rice mixed particles, and the brown rice porridge is produced and processed by using the hollow brown rice particles, when a consumer heats the brown rice porridge, the contact area between the hollow brown rice particles with the hollow middle part and the mung bean sweet soup is larger, so that the transfer of the heat of the mung bean sweet soup to the hollow brown rice particles is greatly increased, the synchronous cooking of various raw material components in the hollow brown rice particles is accelerated, and the cooking speed of the brown rice porridge is favorably increased.
2. According to the invention, the brown rice and various nutritional raw materials are prepared into the semi-cooked brown rice mixed particles, so that the heating and cooking efficiency of the brown rice porridge is improved, the nutrition abundance of the brown rice porridge is improved, and the requirements of easy digestion and multiple nutrition of the brown rice porridge are met.
3. Compared with the process for preparing the brown rice porridge by adopting enzymolysis liquid for enzymolysis, the invention does not need to adopt enzymolysis liquid in the whole preparation process, greatly simplifies the production process of the brown rice porridge with quick and simultaneous cooking, and reduces the production cost of the brown rice porridge.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with a plurality of embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1A quick-cooked brown rice porridge
The invention relates to a brown rice porridge capable of being cooked quickly and synchronously, which mainly comprises the following raw materials in parts by weight:
40 parts of brown rice, 8 parts of oat, 5 parts of lotus seed, 10 parts of nutritional bean, 5 parts of red date, 5 parts of peanut, 5 parts of cane sugar and 40 parts of mineral water.
The brown rice is a mixture of hulled rice and coix seeds, and the nutritional bean is a mixture of red beans and kidney beans.
Example 2A quick-cooked brown rice porridge
The invention relates to a quick and cooked brown rice porridge which mainly comprises the following raw materials in parts by weight:
50 parts of brown rice, 12 parts of oat, 10 parts of lotus seed, 15 parts of nutritional bean, 10 parts of red date, 10 parts of peanut, 10 parts of cane sugar and 50 parts of mineral water.
The brown rice is a mixture of hulled millet, coix seed and black rice, and the nutritional bean is a mixture of red beans, black beans and green beans.
Example 3A quick-cooked brown rice porridge
The invention relates to a brown rice porridge capable of being cooked quickly and synchronously, which mainly comprises the following raw materials in parts by weight:
45 parts of brown rice, 10 parts of oat, 8 parts of lotus seed, 12 parts of nutritional bean, 8 parts of red date, 8 parts of peanut, 8 parts of cane sugar and 45 parts of mineral water.
The brown rice is a mixture of hulled rice and black rice, and the nutritional bean is a mixture of kidney bean and black bean.
Example 4 processing technology of brown rice porridge with quick and simultaneous cooking
A processing technology of brown rice porridge capable of being cooked quickly comprises the following steps:
step 1, grinding and sieving the hulled brown rice to obtain brown rice powder, grinding and sieving oat to obtain oat powder, and grinding and sieving the dried peanut kernels to obtain peanut powder; the size of the used filter sieve is 100 meshes;
step 2, dispersing coarse rice powder into mixing equipment, then dispersing oat powder onto the surface of the coarse rice powder, stirring and mixing uniformly, dispersing peanut powder into the mixing equipment, continuously mixing uniformly, and fully mixing the coarse rice powder, the oat powder and the peanut powder in an intermittent layered mixing mode of the coarse rice powder, the oat powder and the peanut powder to prepare mixed powder A;
step 3, mixing, crushing and grinding the lotus seeds and the nutritional beans, and sieving to obtain mixed powder B; the size of the used filter sieve is 100 meshes;
step 4, dispersing the mixed powder A into a mixing device, then dispersing the mixed powder B onto the surface of the mixed powder A in the mixing device, uniformly stirring and mixing, and fully mixing the mixed powder A and the mixed powder B in an intermittent layered mixing mode of the mixed powder A, the mixed powder B, the mixed powder A and the mixed powder B to prepare mixed powder C;
step 5, removing jujube pits from the dried red dates, crushing, grinding and sieving to obtain red date powder; the size of the used filter sieve is 100 meshes;
step 6, dispersing the mixed powder C into a mixing device, then dispersing the red date powder on the surface of the mixed powder C in the mixing device, uniformly stirring and mixing, and fully mixing the mixed powder C and the red date powder in an intermittent layered mixing mode of the mixed powder C-red date powder-mixed powder C-red date powder to obtain mixed powder D;
step 7, adding water into the mixed powder D for gelatinization to obtain a pasty mixture E, adding the pasty mixture E into granulation equipment for granulation to obtain brown rice mixed particles, and hollowing the middle parts of the prepared brown rice mixed particles by using particle forming equipment to obtain hollow brown rice particles; the granule forming equipment can adopt a pointed cone which is used for puncturing the brown rice mixed granules so that the middle parts of the brown rice mixed granules are hollowed.
And 8, cooking the mung beans into mung bean soup, adding a proper amount of cane sugar, continuing to cook, cooling to obtain mung bean sweet soup, filling the mung bean sweet soup and the hollow brown rice granules into a sterilized storage tank, and packaging to obtain the brown rice porridge.
Further, the volume ratio of the mung bean sweet soup in the storage tank packaged in the step 8 to the hollow brown rice granules is 3.
Further, the grain diameter of the brown rice mixed grain prepared in the step 7 is 0.3-0.5cm.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. A brown rice porridge capable of being cooked quickly is characterized in that: the composite material mainly comprises the following raw materials in parts by weight:
40-50 parts of brown rice, 8-12 parts of oat, 5-10 parts of lotus seed, 10-15 parts of nutritional bean, 5-10 parts of red date, 5-10 parts of peanut, 5-10 parts of cane sugar and 40-50 parts of mineral water.
2. The rapid-co-cooking porridge with brown rice according to claim 1, wherein the brown rice is one or more of dehulled rice, millet, coix seed and black rice.
3. The brown rice porridge with rapid cooking as claimed in claim 1, wherein the nutritional bean is one or more of red bean, kidney bean, mung bean, green bean and black bean.
4. A process for preparing brown rice gruel with rapid cooking as claimed in any one of claims 1 to 3, comprising the steps of:
step 1, grinding and sieving the hulled brown rice to obtain brown rice powder, grinding and sieving oat to obtain oat powder, and grinding and sieving the dried peanut kernels to obtain peanut powder;
step 2, dispersing the coarse rice powder into a mixing device, then dispersing the oat powder onto the surface of the coarse rice powder, stirring and mixing uniformly, dispersing the peanut powder into the mixing device, and continuously mixing uniformly, wherein the coarse rice powder, the oat powder and the peanut powder are fully mixed in an intermittent layered mixing mode of the coarse rice powder, the oat powder and the peanut powder to prepare mixed powder A;
step 3, mixing, crushing and grinding the lotus seeds and the nutritional beans, and sieving to obtain mixed powder B;
step 4, dispersing the mixed powder A into a mixing device, then dispersing the mixed powder B onto the surface of the mixed powder A in the mixing device, uniformly stirring and mixing, and realizing the full mixing of the mixed powder A and the mixed powder B in an intermittent layered mixing mode of the mixed powder A-the mixed powder B-the mixed powder A-the mixed powder B to prepare a mixed powder C;
step 5, removing jujube pits from the dried red dates, crushing, grinding and sieving to obtain red date powder;
step 6, dispersing the mixed powder C into a mixing device, then dispersing the red date powder on the surface of the mixed powder C in the mixing device, uniformly stirring and mixing, and fully mixing the mixed powder C and the red date powder in an intermittent layered mixing mode of the mixed powder C-red date powder-mixed powder C-red date powder to prepare mixed powder D;
step 7, adding water into the mixed powder D for gelatinization to obtain a pasty mixture E, adding the pasty mixture E into granulation equipment for granulation to obtain brown rice mixed particles, and hollowing the middle parts of the prepared brown rice mixed particles by using particle forming equipment to obtain hollow brown rice particles;
and 8, boiling the mung beans into mung bean soup, adding a proper amount of cane sugar, continuing to boil, cooling to obtain mung bean sweet soup, filling the mung bean sweet soup and the hollow brown rice granules into a sterilized storage tank, and packaging to obtain the brown rice porridge.
5. The process for preparing brown rice porridge with high speed according to claim 4, wherein the granule forming device of the step 7 comprises a pointed cone for piercing the brown rice mixed granules so that the middle of the brown rice mixed granules is hollowed.
6. The processing technology of the brown rice porridge capable of being cooked quickly as claimed in claim 4, wherein the volume ratio of the mung bean sweet soup to the hollow brown rice grains in the storage tank packaged in the step 8 is 3.
7. The processing technology of the brown rice porridge with quick cooking according to claim 4, wherein the size of the filtering sieve adopted in the grinding and sieving process in the steps 1, 3 and 5 is 100 meshes.
8. The process of preparing the brown rice porridge with rapid ripening according to claim 4, wherein the brown rice blend granules obtained in step 7 have a particle size of 0.3 to 0.5cm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210989080.2A CN115299562A (en) | 2022-08-17 | 2022-08-17 | Brown rice porridge capable of being cooked quickly and simultaneously and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210989080.2A CN115299562A (en) | 2022-08-17 | 2022-08-17 | Brown rice porridge capable of being cooked quickly and simultaneously and processing technology thereof |
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| CN115299562A true CN115299562A (en) | 2022-11-08 |
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Application publication date: 20221108 |