CN1304678A

CN1304678A - Process for preparing non-puffed instant gruel and its product

Info

Publication number: CN1304678A
Application number: CN00135800A
Authority: CN
Inventors: 刘兴权
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-12-22
Filing date: 2000-12-22
Publication date: 2001-07-25

Abstract

A no-puffing instant grual is prepared from rice through washing and immersing raw rice, boiling gruel, filtering to remove rice soup, quickly cooling by lowering temp by 50-90 deg.C, immediate drying by hot wind, initial drying to prevent adhesion between rice grains, and hot baking. Its advantages include high recoverability, good appearance, good mouth sense, simple preparing process and low cost.

Description

Process for preparing non-puffed instant gruel and products thereof

The technical field of the invention is food and food manufacturing technology, particularly a kind of process for preparing non-puffed instant gruel and products thereof.

The instant gruel based food its to cover water-based (brewing time), outward appearance, mouthfeel be the three big key elements whether market is accepted.At present, the instant gruel based food is seen in market, but be bulking process processing, concrete technology is: 1 pulverizing, 2, extrusion, 3, granulation, 4, oven dry, the product that above explained hereafter goes out has destroyed rice original structure of class and appearance, reaches the effect that does not all reach " congee " in appearance from nutrition, promptly because through expanding treatment, very fast softening after the bath, there has not been the sensation of food congee on the mouthfeel.Another technology is that rice is boiled, and through IQF freeze-drying (to 0 time 20 degree), also can reach the purpose of covering water.This kind technology is feasible in the small lot test, but can't form batch process because of cost is too high.

The object of the present invention is to provide a kind of process for preparing non-puffed instant gruel and products thereof, it can overcome the shortcoming of above-mentioned existing instant gruel, be a kind ofly promptly not destroy raw grain structure and the traditional technology of cooking congee, reached the instant gruel series products base of the sensation that has all kept congee on instant, outward appearance, the mouthfeel again, for the instant gruel series products provides a kind of base-material of high-quality, thus can be according to the adjustable instant gruel of allotting hundreds of taste of different demands.

Technical scheme of the present invention: a kind of manufacturing process of non-puffed instant gruel, it is to be made of following operation: (1) gives birth to the rice cleaning and dipping; (2) cook congee; (3) drop goes thin rice gruel and insulation; (4) drop goes the rice of thin rice gruel to cool rapidly and keeps the temperature difference greater than 50-90 ℃ with upper track technology; (5) do not contact the heated-air drying shell that dewaters at once after the cooling water outlet with cold air; (6) the initial stage drying makes mutual adhesion between the grain of rice; (7) contain the oven dry of water quality standard heat by the world.

Above-mentioned said giving birth in the rice cleaning and dipping operation, the control soak time is 5-45 minute.

Above-mentioned said drop goes the rice of the thin rice gruel operation that cools rapidly can take to go the rice of thin rice gruel to drop at once temperature is dropped to about 0 ℃ of degree rapidly drop.

Do not contact the heated-air drying shell operation of dewatering at once after the above-mentioned said cooling water outlet and can take oven dry of hot blast suspension type and drum-type drying with cold air.

A kind of non-puffed instant gruel product that makes by above-mentioned said manufacturing process, it is characterized in that instant gruel rice base inner produce because of starch separate out form cover the porous honeycomb structure of water-based in order to absorbing the moisture content reduction once more.

Above-mentioned said instant gruel rice base can be made into the congee and the rice goods of different taste.

Superiority of the present invention and the contrast of new and old technical characterstic:

1, cover water-based relatively: by the congee that traditional handicraft is boiled, the grain of rice that the oven dry back forms is stone, and water brews and still had hard-core can't be reduced into congee in 1-2 hour; Utilizing the instant gruel of puffing technique production to pour behind the hot water was edible in three minutes, but the time grow the batter shape do not had the shape of congee, stung the sensation of being stained with tooth; The congee of explained hereafter of the present invention can reach and covers the water time between 3-10 minute by the control correlation technique, makes especially to go up that pot to boil tens minutes effects again better, with congee that newly boils and indifference again.

2, outward appearance: to destroy former rice structure in the bulking process process, expanded after granulation again, especially when producing expanded red bean porridge and congee with mung beans, do not had the original shape of beans fully; The profile of its beans rice of product that the present invention produces is constant, and bath back and the beans congee outward appearance fairly similar that now boils make the people increase appetite.

3, mouthfeel: the congee series products puffed degree of bulking process production does not endure repeated infusions when high, and puffed degree has the sensation of hard-core when low; Product of the present invention is as long as mouthfeel promptly keeps identical mouthfeel constant from start to finish after reaching the brewing time of regulation.

4, cost: the instant gruel cost that the present invention produces is lower than about bulking process production cost of products 20-30%.

Further specify present technique below in conjunction with drawings and Examples.

Accompanying drawing is the manufacturing process flow diagram of the related a kind of non-puffed instant gruel of the present invention.

Embodiment: a kind of manufacturing process of non-puffed instant gruel (seeing accompanying drawing), it is to be made of following operation:

(1) gives birth to the rice cleaning and dipping, controlled soak time simultaneously 30 minutes;

(2) cook congee, rice is soaked in utilization makes rice produce microcellular structure in the process of cooking congee;

(3) drop goes thin rice gruel and insulation;

(4) drop goes the rice of thin rice gruel to cool rapidly promptly to drop into temperature to be dropped to about 0 ℃ of degree and with upper track technology rapidly keep about 80 ℃ temperature difference, and Mi Ji separated out starch and formed to be beneficial to and cover the muscle shape honeycomb that water brews this moment;

(5) under sealed environment, (do not contact) heated-air drying of dewatering at once shell after the cooling water outlet, can adopt drum-type drying with cold air;

(6) the initial stage drying makes mutual adhesion between the grain of rice;

(7) contain the oven dry of water quality standard heat by the world.

Above-mentioned said instant gruel rice base can be made into the congee and the rice goods of different taste, as makes beans congee, nutraceutical congee and fast-food meal food.

Claims

1, a kind of manufacturing process of non-puffed instant gruel, it is to be made of following operation: (1) gives birth to the rice cleaning and dipping; (2) cook congee; (3) drop goes thin rice gruel and insulation; (4) drop goes the rice of thin rice gruel to cool rapidly and keeps the temperature difference greater than 50-90 ℃ with upper track technology; (5) do not contact the heated-air drying shell that dewaters at once after the cooling water outlet with cold air; (6) the initial stage drying makes mutual adhesion between the grain of rice; (7) contain the oven dry of water quality standard heat by the world.

2, by the manufacturing process of the said a kind of non-puffed instant gruel of claim 1, it is characterized in that said giving birth in the rice cleaning and dipping operation, the control soak time is 5-45 minute.

3,, it is characterized in that said drop goes the rice of the thin rice gruel operation that cools rapidly can take to go the rice of thin rice gruel to drop at once temperature is dropped to about 0 ℃ of degree rapidly drop by the manufacturing process of the said a kind of non-puffed instant gruel of claim 1.

4,, it is characterized in that not contacting after the said cooling water outlet heated-air drying shell operation of dewatering at once and can take oven dry of hot blast suspension type and drum-type drying with cold air by the manufacturing process of the said a kind of non-puffed instant gruel of claim 1.

5, a kind of non-puffed instant gruel product that requires 1 said manufacturing process to make by aforesaid right, it is characterized in that instant gruel rice base inner produce because of starch separate out form cover the porous honeycomb structure of water-based in order to absorbing the moisture content reduction once more.

6,, it is characterized in that said instant gruel rice base can be made into the congee and the rice goods of different taste by the said a kind of non-puffed instant gruel of claim 5.