WO2023226898A1 - 一种即冲即食的方便米及其制备工艺 - Google Patents
一种即冲即食的方便米及其制备工艺 Download PDFInfo
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- WO2023226898A1 WO2023226898A1 PCT/CN2023/095315 CN2023095315W WO2023226898A1 WO 2023226898 A1 WO2023226898 A1 WO 2023226898A1 CN 2023095315 W CN2023095315 W CN 2023095315W WO 2023226898 A1 WO2023226898 A1 WO 2023226898A1
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- powder
- flour
- rice
- instant rice
- nut
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title claims description 40
- 239000000843 powder Substances 0.000 claims abstract description 130
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 48
- 235000014571 nuts Nutrition 0.000 claims description 17
- 235000013339 cereals Nutrition 0.000 claims description 11
- 229920001592 potato starch Polymers 0.000 claims description 9
- 240000005979 Hordeum vulgare Species 0.000 claims description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
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- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 4
- 244000226021 Anacardium occidentale Species 0.000 claims description 4
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- 241001107116 Castanospermum australe Species 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 4
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- 241000371652 Curvularia clavata Species 0.000 claims description 4
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- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
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- 244000040738 Sesamum orientale Species 0.000 claims description 4
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- 244000300264 Spinacia oleracea Species 0.000 claims description 4
- 235000009184 Spondias indica Nutrition 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
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- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000021279 black bean Nutrition 0.000 claims description 4
- 235000020226 cashew nut Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 235000020236 pumpkin seed Nutrition 0.000 claims description 4
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- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
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- 238000000034 method Methods 0.000 claims description 3
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- 241000209094 Oryza Species 0.000 abstract 4
- 235000013305 food Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 235000003642 hunger Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000009561 snack bars Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1508—Dissolving or reconstituting milk powder; Reconstitution of milk concentrate with water; Standardisation of fat content of milk
-
- 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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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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
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Definitions
- the invention relates to the technical field of food processing, and specifically refers to a kind of instant rice prepared and ready to eat and its preparation process.
- Glutinous rice is warm in nature and sweet in taste. It enters the lung and spleen meridians and has the functions of nourishing deficiency, nourishing blood, strengthening the spleen and warming the stomach. Glutinous rice also contains rich nutrients such as protein, calcium, phosphorus, iron, and niacin, which can be called a warming and strengthening food.
- the object of the present invention is to provide an instant rice that is ready to be brewed and a preparation process thereof, so as to solve the problems raised in the above background technology.
- the technical solution provided by the present invention is: a kind of instant rice that is ready to be brewed and eaten, including sticky glutinous rice, milk powder, cereal powder, fruit and vegetable powder, and nut powder.
- the milk powder is modulated milk powder.
- the miscellaneous grain flour is at least one of oatmeal, red date flour, red bean flour, potato flour, corn flour, yam flour, sweet potato flour, barley flour, rice flour, black rice flour, mung bean flour, and buckwheat flour. .
- the fruit and vegetable powder is mango powder, purple sweet potato powder, spinach powder, cantaloupe powder, barley green juice powder, strawberry powder, pumpkin powder, tomato powder, celery powder, carrot powder, matcha powder, beetroot powder, At least one of black bean flour and lotus root flour.
- the nut powder is at least one of sesame powder, peanut powder, cashew nut powder, walnut kernel powder, pumpkin seed powder, and pecan nut powder.
- a preparation process for instant rice which specifically includes the following steps:
- the container is shaken throughout the drying process in step 1) to ensure that any two glutinous rice grains do not stick to each other.
- step 2) sticky rice, milk powder, cereal powder, fruit and vegetable powder, and nut powder are packaged separately.
- the packaging method in step 3) is one of bagging, boxing, canning, and paper cup packaging.
- the invention has the advantages of simple components and easy preparation.
- the product has the advantages of convenience, hunger relief, nutrition, deliciousness, etc. It breaks the limitation that traditional powder brewed drinks can only be consumed at home or in snack bars, and can be consumed during home travels. , more suitable for large-scale centralized production, with a high hygiene index, and can customize industry standards for production, avoiding the disadvantages of poor hygienic conditions in snack bars that fail to meet hygiene requirements. It is suitable for individual packaging, transportation and long-term storage, and is conducive to the brewing of powdered foods.
- the food culture and customs have developed rapidly. It has wide application scenarios, high market commercial value, and benefits the country and the people. Has very good marketing value.
- a kind of ready-to-eat instant rice including sticky glutinous rice, milk powder, multigrain powder, or a mixture of fruit and vegetable powder or nut powder or multigrain powder, fruit and vegetable powder and nut powder).
- the milk powder is modulated milk powder.
- the miscellaneous grain flour, fruit and vegetable flour and nut flour are oatmeal, red date flour, red bean flour, potato flour, corn flour, yam flour, sweet potato flour, barley flour, rice flour, black rice flour, mung bean flour, buckwheat flour, mango flour, purple rice flour, etc.
- a preparation process for instant rice which specifically includes the following steps:
- the present invention is a non-fried, non-puffed, sugar-free, preservative-free, additive-free, and seasoning-free instant rice that is chewy and can resist hunger. . Then add milk powder (modified milk powder) and a mixture of multigrain powder or fruit and vegetable powder or nut powder or multigrain powder, fruit and vegetable powder and nut powder.
- This product is convenient, anti-hunger, nutritious and delicious, and has a wide range of application scenarios, high commercial value in the market, a certain contribution to society, and a product that benefits the country and the people.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
一种即冲即食的方便米及其制备工艺，所述方便米包括去粘性糯米、奶粉、杂粮粉、果蔬粉、坚果粉。制备工艺包括以下步骤：1）制作去粘性糯米；2）加入辅料；3）包装。
Description
本发明涉及食品加工技术领域，具体是指一种即冲即食的方便米及其制备工艺。
糯米性温、味甘，入肺、脾经，有补虚、补血、健脾暖胃作用。糯米还含有蛋白质、钙、磷、铁、烟酸等丰富营养，可以称得上是温补强壮的食品。
随着社会的发展，人们生活节奏的加快，生活质量的提高，人们对粉类冲泡食品的卫生、运输、储藏、食用的便捷性、食物营养元素的全面性等方面要求也随之提高，所以以糯米为主的方便冲泡食品的发明也就呼之欲出。
因此，一种即冲即食的方便米及其制备工艺亟待研究。
本发明的目的在于提供一种即冲即食的方便米及其制备工艺，以解决上述背景技术中提出的问题。
为解决上述技术问题，本发明提供的技术方案为：一种即冲即食的方便米，包括去粘性糯米、奶粉、杂粮粉、果蔬粉、坚果粉。
作为一种优选方案，所述奶粉为调制奶粉。
作为一种优选方案，所述杂粮粉为麦片、红枣粉、红豆粉、土豆粉、玉米粉、山药粉、红薯粉、薏米粉、大米粉、黑米粉、绿豆粉、荞麦粉中的至少一种。
作为一种优选方案，所述果蔬粉为芒果粉、紫薯粉、菠菜粉、哈密瓜粉、大麦青汁粉、草莓粉、南瓜粉、番茄粉、芹菜粉、胡萝卜粉、抹茶粉、甜菜根粉、黑豆粉、藕粉中的至少一种。
作为一种优选方案，所述坚果粉为芝麻粉、花生粉、腰果粉、核桃仁粉、南瓜子粉、碧根果粉中的至少一种。
一种即冲即食的方便米的制备工艺，具体包括以下步骤：
1）制作去粘性糯米：取糯米进行冲洗、浸泡、再冲洗，沥干后进行烘干，加入两滴食用油，后继续烘烤至变色熟透，取出备用；
2）加入辅料：将奶粉、杂粮粉、果蔬粉、坚果粉。
加入去粘性糯米中；
3）包装：将上述混合物密封包装。
作为一种优选方案，所述步骤1）中烘干过程全程晃动容器，保证任意两个糯米粒互不粘连。
作为一种优选方案，所述步骤2）中去粘性糯米、奶粉、杂粮粉、果蔬粉、坚果粉分别包装。
作为一种优选方案，所述步骤3）中包装方式为袋装、盒装、罐装、纸杯装中的一种。
本发明优点在于：组分简单，制作方便，本品具有方便、扛饿、营养、美味等优点，打破传统粉类冲泡饮品只能在家或小吃店食用的局限性，可以在居家旅行中进行，更加适合规模化集中生产，卫生指数高，可以定制生产的行业标准，避免小吃店卫生条件差达不到卫生要求的弊端，适合单体包装、运输和长期储藏，有利于粉类食物冲泡的饮食文化和习俗长足发展。应用场景广，市场商业价值高，利国利民。具有很好的市场推广价值。
下面用具体实施例说明本发明，并不是对本发明的限制。
一种即冲即食的方便米，包括去粘性糯米、奶粉、杂粮粉，或果蔬粉或坚果粉或杂粮粉、果蔬粉和坚果粉的混合物）。
所述奶粉为调制奶粉。
所述杂粮粉、果蔬粉和坚果粉为麦片、红枣粉、红豆粉、土豆粉、玉米粉、山药粉、红薯粉、薏米粉、大米粉、黑米粉、绿豆粉、荞麦粉、芒果粉、紫薯粉、菠菜粉、哈密瓜粉、大麦青汁粉、草莓粉、南瓜粉、番茄粉、芹菜粉、胡萝卜粉、抹茶粉、甜菜根粉、黑豆粉、芝麻粉、藕粉、花生粉、腰果粉、核桃仁粉、南瓜子粉、碧根果粉中的至少一种。
一种即冲即食的方便米的制备工艺，具体包括以下步骤：
1）制作去粘性糯米：取糯米进行冲洗、浸泡、再冲洗，沥干后进行烘干，烘干过程全程晃动容器，保证任意两个糯米粒互不粘连，烘干后加入两滴食用油，后继续烘烤至变色熟透，取出备用；
2）加入辅料：将奶粉、杂粮粉、果蔬粉或坚果粉或杂粮粉、果蔬粉和坚果粉的混合物分别包装后加入袋装的去粘性糯米中；
3）包装：将上述混合物密封包装。
具体实施方式：本发明是非油炸、非膨化、不含糖、不含防腐剂、不含添加剂，也不含调味料的一款即冲即食且有嚼劲，能抗饿的一款方便米。再配上奶粉（调制奶粉）和杂粮粉或果蔬粉或坚果粉或杂粮粉、果蔬粉和坚果粉的混合物。比如麦片、红枣粉、红豆粉、土豆粉、玉米粉、山药粉、红薯粉、薏米粉、大米粉、黑米粉、绿豆粉、荞麦粉、芒果粉、紫薯粉、菠菜粉、哈密瓜粉、大麦青汁粉、草莓粉、南瓜粉、番茄粉、芹菜粉、胡萝卜粉、抹茶粉、甜菜根粉、黑豆粉、芝麻粉、藕粉、花生粉、腰果粉、核桃仁粉、南瓜子粉、碧根果粉等等，用开水直接冲泡，也可以与液体纯牛奶（酸奶不行，比如推荐旺仔的复原乳甜奶）放微波炉加热即可食用（这种情况下食用不需要有额外的水参与），使得该产品具有方便、抗饿、营养、美味的特点，并且使得该产品具有应用场景广，市场商业价值高，对社会有一定贡献，利国利民的一款产品。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (9)
- 一种即冲即食的方便米，其特征在于：包括去粘性糯米、奶粉、杂粮粉、果蔬粉、坚果粉。
- 根据权利要求1所述的一种即冲即食的方便米，其特征在于：所述奶粉为调制奶粉。
- 根据权利要求1所述的一种即冲即食的方便米，其特征在于：所述杂粮粉为麦片、红枣粉、红豆粉、土豆粉、玉米粉、山药粉、红薯粉、薏米粉、大米粉、黑米粉、绿豆粉、荞麦粉中的至少一种。
- 根据权利要求1所述的一种即冲即食的方便米，其特征在于：所述果蔬粉为芒果粉、紫薯粉、菠菜粉、哈密瓜粉、大麦青汁粉、草莓粉、南瓜粉、番茄粉、芹菜粉、胡萝卜粉、抹茶粉、甜菜根粉、黑豆粉、藕粉中的至少一种。
- 根据权利要求1所述的一种即冲即食的方便米，其特征在于：所述坚果粉为芝麻粉、花生粉、腰果粉、核桃仁粉、南瓜子粉、碧根果粉中的至少一种。
- 一种即冲即食的方便米的制备工艺，其特征在于，具体包括以下步骤：1）制作去粘性糯米：取糯米进行冲洗、浸泡、再冲洗，沥干后进行烘干，加入两滴食用油，后继续烘烤至变色熟透，取出备用；2）加入辅料：将奶粉、杂粮粉、果蔬粉、坚果粉。加入去粘性糯米中；3）包装：将上述混合物密封包装。
- 根据权利要求6所述的一种即冲即食的方便米的制备工艺，其特征在于：所述步骤1）中烘干过程全程晃动容器，保证任意两个糯米粒互不粘连。
- 根据权利要求6所述的一种即冲即食的方便米的制备工艺，其特征在于：所述步骤2）中去粘性糯米、奶粉、杂粮粉、果蔬粉、坚果粉分别包装。
- 根据权利要求6所述的一种即冲即食的方便米的制备工艺，其特征在于：所述步骤3）中包装方式为袋装、盒装、罐装、纸杯装中的一种。
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| CN104543793A (zh) * | 2014-12-01 | 2015-04-29 | 张正友 | 一种即食方便米的加工工艺 |
| CN106035673A (zh) * | 2016-06-15 | 2016-10-26 | 齐鲁工业大学 | 一种新型婴幼儿辅食 |
| CN109527348A (zh) * | 2018-09-30 | 2019-03-29 | 伊犁贝创农业科技开发有限公司 | 即食杂粮冲调粉及其制备方法 |
| CN109691630A (zh) * | 2018-12-25 | 2019-04-30 | 广州许盛贸易有限公司 | 一种复合即食粥 |
| CN114868866A (zh) * | 2022-05-24 | 2022-08-09 | 于杭州 | 一种即冲即食的方便米及其制备工艺 |
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| KR20090128089A (ko) * | 2008-06-10 | 2009-12-15 | 권오석 | 식품용 즉석 찹쌀과 색깔곡류 견과류 혼식 약식 밥 |
| CN103564344B (zh) * | 2013-11-20 | 2015-06-24 | 齐齐哈尔瑞盛食品制造有限公司 | 一种杂粮方便米及其制备方法 |
| CN108308243A (zh) * | 2017-12-31 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | 一种即食小米燕麦制品的制备方法 |
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| CN106035673A (zh) * | 2016-06-15 | 2016-10-26 | 齐鲁工业大学 | 一种新型婴幼儿辅食 |
| CN109527348A (zh) * | 2018-09-30 | 2019-03-29 | 伊犁贝创农业科技开发有限公司 | 即食杂粮冲调粉及其制备方法 |
| CN109691630A (zh) * | 2018-12-25 | 2019-04-30 | 广州许盛贸易有限公司 | 一种复合即食粥 |
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