CN1352890A - Technology for producing full-value nutritive instant rice and its product - Google Patents
Technology for producing full-value nutritive instant rice and its product Download PDFInfo
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- CN1352890A CN1352890A CN00117583A CN00117583A CN1352890A CN 1352890 A CN1352890 A CN 1352890A CN 00117583 A CN00117583 A CN 00117583A CN 00117583 A CN00117583 A CN 00117583A CN 1352890 A CN1352890 A CN 1352890A
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Abstract
The invention is an instant rice meal of total nutriton, consisting of excellent rice and nutritious intensifier such as lysine, threonine, tryptophane, VB1, beta-carotin and bamboo polyose. It is produced by biological technology through procedures such as pasting and intensifying, etc.
Description
The present invention relates to the production technology, particularly fine quality rice of instant-rice in a kind of rice deep processing and lysine, threonine, tryptophan, VB
1, nutrition fortifier utilization biotechnologys such as beta carotene, bamboo polysaccharide are through the production technology of gelatinization, reinforcement etc.
Paddy rice is one of most important cereal in the world, be the main food of populations more than half on the earth, nowadays paddy spreads all over the world, and wherein China, India, Indonesia, Thailand are the main places of production, the rice yield of China occupies and beats the world, and accounts for 1/3rd of whole world total output.China is that the population of staple food accounts for half of country's total population with the rice.
The nutrition of rice and safety be 21 century life science with the problem of the common concern of Food Science.Along with the quickening of people's rhythm of life and the raising of quality of life, it is very important that the exploitation of nutrient instant food seems.
Since instant-rice comes out as a kind of instant food, comprise the rice of cooking quickly of AM General food company invention, have the problem of three aspects always, the one, rehydration time is oversize, and the 2nd, nutrition leak is too much, and the 3rd, aesthetic quality and traditional rice differ greatly.Therefore, although having come out still not resemble for many years, this product occupies market the instant noodles.The present invention adds lysine, threonine, VB by biotechnology
1, nutrition fortifiers such as beta carotene, bamboo polysaccharide, method such as adopt new technology is produced full-value nutritive instant rice, has solved above three problems preferably.For the suitability for industrialized production and the large-scale popularization of instant-rice provides the theory and practice foundation, at home and abroad be not reported.
The purpose of this invention is to provide a kind of full-value nutritive instant rice that human physical power, mouthfeel are soft, typical rice local flavor is arranged of can the overall balance human nutrition fully keeping.
Another object of the present invention provides fine quality rice and lysine, threonine, tryptophan, VB
1, nutrition fortifiers such as beta carotene, bamboo polysaccharide, the utilization biotechnology is through the production technology of gelatinization, reinforcement etc.
Purpose of the present invention adopts following measure to realize:
1, wash rice: selected fine quality rice is washed rice, removes powdery impurity, in order to avoid stopped up the pore of the grain of rice, and reduce the resistance of water towards the Mi Zhongxin migration, improve the absorption speed of the grain of rice, improved the permeability of soaking water.
2, soak for the first time: the rice of cleaning is carried out the first time at 18 ℃～25 ℃ soak, the time is 30-60 minute, makes rice suction swelling, and weight reaches about 110～140% of former rice weight.
3, boiling for the first time: carry out the boiling first time under normal pressure, the time is 8～25 minutes.
4, soak for the second time: carry out immersion second time in 50 ℃～75 ℃ warm water, the time is 5～15 minutes, makes the rice swelling that absorbs water once more, and weight reaches 150～180% of former rice weight.
5, the boiling second time is carried out in boiling for the second time under normal pressure, and the time is 8～25 minutes.
6, gelatinization: the height of gelatinization degree is the key factor that influences the rice rehydration, put into stainless-steel pan at well-done rice for the second time, and add an amount of gelatinization promoter, 50 ℃～100 ℃ gelatinizations 5～15 minutes, the weight of rice is 180～240% of former rice weight, and drains.
7, enriched nutritive: with lysine, threonine, tryptophan, VB
1, beta carotene, bamboo polysaccharide etc. are in (10～50): (10～50): (10～50): (5～60): (10～50): the fat-soluble solution of (10～60) ratio allotment is an amount of to add in the good rice of gelatinization shop dish cooling rapidly.
8, oven dry: the rice that cools off behind the enriched nutritive is sent into the tunnel type baking oven, with alternately oven dry of hot blast, the baking oven inlet temperature maintains 100 ℃～120 ℃, hot-blast outlet place temperature is at 60 ℃～85 ℃, wind speed remains on 1.8～3.5 meter per seconds, dry about 25～65 minutes moisture drying to 11%～13%, rub scattered the grain of rice then, carry out screen and can pack rice.
9, packing: rice after will drying and seasoning seasoning matter bag, after sterilization processing, pack.
A kind of special process step of the present invention is that rice carries out circulation immersion twice, boiling and gelatinization, it is short to guard against such rehydration time, rice mouthfeel after the rehydration has viscoplasticity, do not lump, do not have big difference with fresh rice, simultaneously, reduced a large amount of losses of nutrition, the nutrition that makes reinforcement after the gelatinization better and rice combine.
A kind of important feature of the present invention is that full-value nutritive instant rice is nutritious and comprehensive, replenished human body and be difficult to the lysine, threonine, tryptophan, the VB that absorb from rice
1, beta carotene, bamboo polysaccharide make absorption of human body nutrition more comprehensively.Full-value nutritive instant rice is little yellow, and a kind of fragrance and a kind of nut flavor of appetizing arranged.
Description of drawings
Accompanying drawing is a process chart of the present invention
Now further specify the present invention in conjunction with most preferred embodiment and accompanying drawing.
Raw material rice 5kg, wash the rice back and be soaked in 10 liters of boiling water for the first time, soaked under 22 ℃ 30 minutes, must soak a meter 6.52kg behind the elimination water, boiling for the first time 15 minutes, in 60 ℃ warm water, soaked 5 minutes for the second time rapidly, rice suction swelling is to 9kg behind the elimination water, carry out the boiling second time 15 minutes again, put into stainless-steel pan afterwards, add an amount of gelatinization promoter, 70 ℃ of gelatinizations 10 minutes, the weight of rice is 11kg, drains to add an amount of fat-soluble fortification liquid immediately and (refer to lysine, threonine, tryptophan, VB
1, beta carotene, bamboo polysaccharide seasoning liquid).Shop dish cooling, oven dry promptly gets little yellow full-value nutritive instant rice.
Claims (6)
1, a kind of production technology of full-value nutritive instant rice, its invention are characterised in that by fine quality rice and lysine, threonine, tryptophan, VB
1,,, nutrition fortifier utilization biotechnologys such as beta carotene, bamboo polysaccharide are through the production technology of gelatinization, reinforcement etc.
2, method according to claim 1 is characterized in that the rice that will clean carries out the first time at 18 ℃～25 ℃ and soaks, and the time is 30-60 minute, makes rice suction swelling, and weight reaches about 110～140% of former rice weight.
3, method according to claim 2 is characterized in that the rice after the boiling first time is carried out the second time in 50 ℃～75 ℃ warm water soak, and the time is 5～15 minutes, makes the rice swelling that absorbs water once more, and weight reaches 150～180% of former rice weight.
4, method according to claim 3, it is characterized in that the rice after the boiling second time is put into stainless-steel pan, and add an amount of gelatinization promoter, 50 ℃～100 ℃ gelatinizations 5～15 minutes, the weight of rice is 180～240% of former rice weight, and drains.
5, method according to claim 4 is characterized in that lysine, threonine, tryptophan, VB
1,, beta carotene, bamboo polysaccharide etc. are in (10～50): (10～50): (10～50): (5～60): (10～50): the fat-soluble solution of (10～60) ratio allotment is an amount of to add in the good rice of gelatinization shop dish cooling rapidly.
6, method according to claim 5, it is characterized in that the rice that cools off behind the enriched nutritive is sent into the tunnel type baking oven, with alternately oven dry of hot blast, the baking oven inlet temperature maintains 100 ℃～120 ℃, and hot-blast outlet place temperature is at 60 ℃～85 ℃, and wind speed remains on 1.8～3.5 meter per seconds, dry about 25～65 minutes moisture drying to 11%～13% with rice, rub scattered the grain of rice then, carry out screen and can pack, promptly get yellowish full-value nutritive instant rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117583A CN1352890A (en) | 2000-11-10 | 2000-11-10 | Technology for producing full-value nutritive instant rice and its product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00117583A CN1352890A (en) | 2000-11-10 | 2000-11-10 | Technology for producing full-value nutritive instant rice and its product |
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| Publication Number | Publication Date |
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| CN1352890A true CN1352890A (en) | 2002-06-12 |
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| CN00117583A Pending CN1352890A (en) | 2000-11-10 | 2000-11-10 | Technology for producing full-value nutritive instant rice and its product |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423076A (en) * | 2011-12-16 | 2012-04-25 | 四川得益绿色食品集团有限公司 | Nutrition-reinforced convenient rice and preparation method thereof |
| CN103519188A (en) * | 2013-09-30 | 2014-01-22 | 罗小莉 | Lotus seed paste fillings and preparation method thereof |
| CN107927544A (en) * | 2017-11-22 | 2018-04-20 | 九阳股份有限公司 | A kind of pure fragrant rice production method |
| CN109430025A (en) * | 2018-12-28 | 2019-03-08 | 河北省农林科学院谷子研究所 | The method of industrialized production germination maize |
-
2000
- 2000-11-10 CN CN00117583A patent/CN1352890A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423076A (en) * | 2011-12-16 | 2012-04-25 | 四川得益绿色食品集团有限公司 | Nutrition-reinforced convenient rice and preparation method thereof |
| CN102423076B (en) * | 2011-12-16 | 2013-04-10 | 四川得益绿色食品集团有限公司 | Nutrition-reinforced convenient rice and preparation method thereof |
| CN103519188A (en) * | 2013-09-30 | 2014-01-22 | 罗小莉 | Lotus seed paste fillings and preparation method thereof |
| CN103519188B (en) * | 2013-09-30 | 2015-01-21 | 罗小莉 | Lotus seed paste fillings and preparation method thereof |
| CN107927544A (en) * | 2017-11-22 | 2018-04-20 | 九阳股份有限公司 | A kind of pure fragrant rice production method |
| CN109430025A (en) * | 2018-12-28 | 2019-03-08 | 河北省农林科学院谷子研究所 | The method of industrialized production germination maize |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |