CN102524680A - Cooked rice capable of being rehydrated quickly and rehydrated cooked rice - Google Patents
Cooked rice capable of being rehydrated quickly and rehydrated cooked rice Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 326
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Abstract
The invention provides a production technology of cooked rice capable of being rehydrated quickly and rehydrated cooked rice obtained through quickly rehydrating the cooked rice. The cooked rice capable of being rehydrated quickly is prepared by rolling rice grains or simulated rice grains which are cooked and partially dehydrated to obtain slices and then puffing the slices. After being soaked in hot water higher than 80 DEG C for 4-5 minutes to be rehydrated, the cooked rice has mouthfeel same as normal rice. According to the invention, through reasonably designing and controlling the production process and parameters, the rehydrating time of the provided cooked rice is shortened remarkably and the market requirement of the cooked rice can be met very well.
Description
Technical field
The invention belongs to the food production field, but relate in particular to a kind of slaking rice production technology of fast rehydrating and the rehydration rice that this slaking rice rehydration is obtained.
Background technology
Along with the progress of society and the raising of people's living standard, the diet activity is a purpose to allay one's hunger no longer only, and has the character of enjoyment leisure day by day.This has caused two results, that is: the socialization of the personalization of process of consumption and manufacturing process.Under such background, the notion of instant food is arisen at the historic moment, and what the most generally accepted by market is various instant noodles.Up to the present, the instant food of rice form can be divided into two big types, that is: edible " rehydration rice " after " instant rice " that eats after heating and the hot-water soak.Two series products respectively have its market demand.Wherein, rehydration rice is considered to have much a kind of of development potentiality.
Rehydration rice is meant the slaking rice that utilizes prior slaking and dehydration, adds the rice that an amount of water forms through rehydration, and the preceding slaking rice of rehydration is the dehydration rice product of a kind of storage, slaking easy to carry.What this slaking rice was many is to be obtained through a series of processing such as boiling, drying and dehydrating by rice, and product at this moment is a general type; Also can rice be pulverized after a series of processing such as slaking, granulation, drying obtain.A kind of product in back also is known as emulation rice or reproduced rice, and its advantage is to be convenient to add various components to carry out products perfection, can be simultaneously that raw material increases profit margin to crack rice.
Why the market prospects of rehydration rice are expected, and are based on two and select reason: the one, and in the rice and wheat flour as human two big main foods, be that the rehydration type instant noodles of raw material are achieved success with the wheat flour; The 2nd, food Mi Renqun is bigger than food dough figurine crowd.Yet the fact is, come into today of huge numbers of families at instant noodles, and rehydration rice is but had difficulty in taking a step, even is difficult to see in the main flow sales field.Cause the reason possibility of this difficult situation a lot, but topmost, be that rehydration time is long, its convenience is had a greatly reduced quality; And slaking rice has passed through processed, is difficult to guarantee that all rice has identical rehydration effect, and misoperation also can influence the mouthfeel of rice.
As census of population's conclusion, the best time of instant food is 3 minutes, and accumulation of appetite of people reaches peak during this, and along with the prolongation of time, appetite descends gradually.The industry standard of rehydration type instant noodles stipulates that its rehydration time is below 4 minutes, is more rational.And the present needed rehydration time of rehydration rice is more than 8 minutes, and at this moment appetite of people has more been replaced by agitation.
Rehydration rice and the instant noodles difference on rehydration time is to be determined by its microstructure and characteristics separately.Rehydration type instant noodles adopt frying technological process or baking process more, and the face body of making has spongy opening microcellular structure, and it is inner that water can get into the face body through capillarity; No matter and rehydration rice is general type rice or emulation rice, all should not adopt frying technological process, water can only slowly permeate the grain of rice of densification.
For a long time, food circle has been cooked unremitting effort for the rehydration time that shortens rehydration rice, has proposed many otherwise effective technique schemes.For example: improve the temperature that dehydrates of slaking rice, make the grain of rice expanded and become hollow structure, it is inner to let water get into the rice body through rent; For another example: rice is carried out freezing, utilize ice crystal to make a meter body stay micropore, water can be infiltrated.These methods can effectively shorten rehydration time, and present 8 minutes is its achievement.But compare with the demand in market, this obviously is not enough.
Summary of the invention
The technical problem underlying that the present invention solved; Provide a kind of production method that realizes slaking rice and this slaking rice of fast rehydrating; Through appropriate design and the control to production process and parameter, the rehydration time of the slaking rice that provides obviously shortens, and better satisfies the market demand of this product.
But the invention provides a kind of slaking rice of fast rehydrating, said slaking rice is with being rolled into thin slice through the overcuring and the grain of rice or the emulation grain of rice that have carried out partial dehydration, again through expanded and process.
The present invention proposes a kind of new process of production slaking rice; This slaking rice is as the primary product of rehydration rice; The rehydration time of rehydration rice product was shortened to below 4 minutes, and this new process all is suitable for general type slaking rice and emulation rice.
The proposition of slaking rice of the present invention and rehydration rice production new technique is based on refinement and the application of inventor to two principles that are mutually related, that is:
Principle 1: time of penetration is directly proportional with seepage distance;
Principle 2: the rice of slaking has Memorability to its structure;
" principle 1 " comes from the experimental summary to phenomenon of osmosis.When liquid permeated in certain material, As time goes on seepage distance increased, that is:
S=ut or t=s/u
In the formula: the s----seepage distance
The u----seepage velocity
The t----time of penetration
As far as certain material, seepage velocity u is a determined value, so time of penetration is the linear function of seepage distance, that is to say, in the problem of rehydration rice rehydration, shortens the technological approaches of rehydration time, is to reduce the infiltration thickness of water in rice.
" principle 2 " comes from the viewpoint of modern materials science " material has the tendency of recovering the past form ", and the popular saying of this viewpoint is " material has Memorability ".This viewpoint means, in rehydration rice process, allows that the morphological feature of the grain of rice is carried out certain and changes, and do not influence the final quality after the product rehydration.
This case inventor has proposed a kind of new process route of production slaking rice on the basis of above-mentioned two principles of comprehensive study, resulting slaking rice has higher rehydration speed (shorter in other words rehydration time) than the product of prior art manufacturing.The core of technology of the present invention can be expressed as: the slaking and the grain of rice that carried out partial dehydration are rolled into thin slice, carry out expanding treatment again.
The grain of rice directly being rolled thin compare with existing all technical schemes with the way that reduces to permeate thickness, is the most simple and reliable.Why it is left in the basket, and possibly be that present correlative study is in the industry understood inadequately the memory character of ripe this material of rice, thereby it has been listed in outside the feasible program.
Among the present invention, the purpose that laminar rice is carried out (comprising emulation rice) expanding treatment has two, and the one, change the suspension characteristic of the grain of rice in water; The 2nd, the surface area of the increase grain of rice.The former avoids the deposition caking when making grain of rice rehydration; The latter makes grain of rice surface soak the lower limit that the water yield that is had arrives rehydration institute water requirement more, thereby guarantees not have solids in the rehydration rice.
Applicant's research proves, control is to the degree of drying (that is, partial dehydration) of the rice after the slaking, is to guarantee that this slaking rice can be quick and one of the key factor of even rehydration.To the control of the emulation rice water content after slaking rice or the slaking to be suitable for rolling sheet and being puffed to standard of subsequent processing.According to specific embodiments of the present invention, be meant preferably that through the overcuring and the grain of rice or the emulation grain of rice that have carried out partial dehydration moisture is the grain of rice or the emulation grain of rice of 10-45wt% described in the actual production.More preferably, moisture is 15-35wt%.
On the other hand, experiment shows, for above-mentioned dry slaking rice or the emulation rice of partial dehydration that carried out, the grain of rice that is rolled into suitable lamellar form is earlier implemented expanded again, also is the essential condition that improves rehydration speed.Said slaking rice is preferably through overcuring and carried out the grain of rice of partial dehydration or the thin slice that the emulation grain of rice is rolled into the 0.1-2.0 millimeter, again through expanded and process.More preferably, the grain of rice of controlled rolling thin slice or emulation grain of rice thickness are the 0.1-1.5 millimeter, consider expansion effect; Can controlled rolling thickness be the 0.2-0.5 millimeter in the actual production; For example, be rolled into the thin slice of 0.3 millimeter, can obtain to be beneficial to the rehydration time that the consumer accepts.
The concrete scheme according to the present invention, the expansion of said slaking rice are 1.5-10, and more preferably, expansion is 1.5-6, and for example about 2-5, the rehydration speed of slaking this moment rice all can better meet the demands with the mouthfeel that obtains rehydration rice.
Slaking rice provided by the invention can be realized complete rehydration time with hot-water soak about 4-5 minute, the rehydration rice that obtains has good mouthfeel.
But the present invention also provides the process of the slaking rice of production fast rehydrating, can comprise following process:
The rice of slaking is broken up processing;
The above-mentioned ripe rice of being broken up is carried out being dried to the first time water content 15-50wt%;
Dried ripe rice is for the first time broken up once more, implemented the dry for the second time ripe grain of rice that water content is 10-45wt% that becomes;
Should be rolled into thin slice by the ripe grain of rice;
Carry out expanded to the rolling sheet ripe grain of rice.
In the above-mentioned production process for the slaking of rice material, operation such as break up and all can accomplish according to present traditional instant-rice preparation method; But; Need control the water content of slaking rice through redrying to slaking rice; That is, the water content of slaking rice substep in redrying is handled is reduced to suitable degree, is one of key of the present invention.That is, slaking rice has become the ripe rice of the state that scatters basically through breaing up (can utilize the cooked rice beater that generally uses) operation, and water content is about 60-70%, basically near room temperature.Carry out the drying first time earlier, further dry after breaing up once more, make the water content of ripe rice be reduced to the level that is fit to roll sheet.Dry with dry for the second time for the first time method comprises heated-air drying, microwave drying or its combination, also can take other feasible method and processing.Especially pass through slaking rice behind the drying process for the second time in the process of moisture loss, grain of rice surface can form complete duricrust, can prevent to occur in the follow-up rolling process grain of rice roll banding phenomenon.
Production technology for emulation rice comprises: carry out slaking, granulation after rice is processed into wet rice flour noodles, process emulation rice, the water content of this moment is generally 25-50wt%;
The emulation rice good to above-mentioned slaking carries out Ageing Treatment, and Ageing Treatment makes in the emulation rice starch by aging, also is the slow dry run to emulation rice simultaneously, makes emulation rice water content reduce to 15-50wt%, breaks up processing then;
Become the ripe emulation grain of rice that water content is 10-45wt% to the above-mentioned emulation rice of being broken up is dry once more;
Should be rolled into thin slice by the ripe emulation grain of rice;
Carry out expanded to the rolling sheet ripe emulation grain of rice.
In the said method; The pulverizing of rice, the slaking and the granulation of ground rice are the ordinary skill in the art; With the process of utilizing the processing of ripe rice different be; Need carry out Ageing Treatment to the good slaking emulation rice of granulation, process realizes β-change (wearing out) with the aging starch in the material (emulation rice), and rice becomes loose shape (being difficult for adhesion) to be basic controlled condition.So not concrete qualification of the time of this Ageing Treatment, this Ageing Treatment can adopt conventional timeliness machine, perhaps material is placed the timeliness room, and the rice of adhesion is rubbed with the hands and can be scattered with have gentle hands, can think that timeliness accomplishes.The Ageing Treatment process also is the process to emulation rice slowly dry (water balance) in age of starch.In the actual production, generally implement to get final product more than 2 hours.Identical with the conventional slaking rice technology of front, the dry once more method of emulation rice is comprised heated-air drying, microwave drying or its combination, make dried grain of rice surface form complete duricrust, prevent to occur in the follow-up rolling process grain of rice roll banding phenomenon.
In the above method, the dried grain of rice gets into " rolling sheet " operation, utilizes general flaking mill roller to be rolled into the thin slice of requirement.Usually have certain resilience after the grain of rice is rolled sheet,, rationally regulate the thin slice that the roll seam can obtain requiring in the practical operation so the actual (real) thickness of thin slice can be bigger than the size of roll seam.Though the thin more rehydration time of rice sheet is short more, the thin internal structure and the character that might influence the grain of rice of rolling mistake makes rehydration effect not good, has changed the mouthfeel of rice.Need consider also in the actual production that the characteristic of rice material itself confirms rolling thickness, generally can be the 0.1-2.0 millimeter, preferably 0.1-1.5 millimeter, for example 0.2-0.5 millimeter.
Above-mentioned conventional slaking rice of rice material production and the warp pulverizing granulation production slaking emulation rice technology directly utilized does not have specific (special) requirements for production equipment; Do not need special transformation; That is, for the slaking and the granulation of the cleaning of rice material, slaking, wet rice flour noodles, and to the breaing up of slaking rice, drying; Operation such as rolling and expanded is subsequently all adopted and is familiar with in the industry can realizing with known equipment.For example; Conventional meal braizing machine (precooker), rice beater, timeliness machine (room), tunnel type rice or rice drying machine etc. can adopt conventional double screw extruder that wet rice flour noodles is carried out slaking and granulation, and the parameter control of extruding with granulation is prior art; And grain of rice flaking machine and grain of rice bulking machine (for example fluid bed bulking equipment) etc.; All equipment of using of the present invention all can adopt the standard device of this area, or on the standard device basis, transform a little and get final product, and do not detail at this.
The slaking rice that the present invention produces is again through suitably dry (for the benefit of preserve, the water content of rice generally is controlled at about 10%), packing can become final products.Can independent packaging sell the suitable dish of also can arranging in pairs or groups.Concrete packing specification and mode are decided according to product requirement, and for example In Aluminium Foil Packing, or vacuum packaging etc. are carried and preserve all very convenient.
So the present invention also provides a kind of instant rehydration rice that utilizes the above-mentioned slaking metric system to become, the hot water that this rehydration rice adopts this slaking rice to add more than 80 ℃ obtains through rehydration.Preferably, hot water temperature 90-100 ℃, rehydration time 4-5 minute.Than existing product, rehydration rice of the present invention has rehydration speed fast (need wait for rehydration time short), and the characteristics that mouthfeel is good more meet modern's consumer need and life idea.
Enforcement of the present invention will have positive impetus for the production of Chinese style instant food and the lifting of overall quality.
Specific embodiments
Specify implementation process of the present invention and beneficial effect below in conjunction with specific embodiments, purpose is to make the reader more deeply to understand technical scheme of the present invention and technique effect with accurate, but but can not be interpreted as it is the qualification to the present invention's practical range.
Embodiment 1 general type slaking rice
After rice (polished rice) cleaned with rice-washing device, drop into steeping tank and soaked 50 ℃ of water temperatures 2 hours;
The rice that soaked is delivered to the tunnel type precooker with auger, rice is evenly dispensed on the conveyer belt of precooker arrival end, rice layer thickness 20 millimeter by the distributing device on the precooker;
The conveyer belt that moves is continuously sent rice into cure bag and is carried out boiling, and until arriving at the precooker port of export, according to the situation of rice material, digestion time can be controlled 15 minutes, 98 ℃ of temperature;
The wet rice beater that utilization is arranged on precooker port of export place is broken up ripe rice and is made on its arrival end conveyer belt that drops on canal drier;
(this moment, water content was greatly about 66%-70% for the ripe rice of breaing up; Temperature is near room temperature) dispense on the arrival end conveyer belt of canal drier, thickness 20 millimeter, the conveyer belt that moves is continuously sent rice into hothouse and is carried out the first time dry (heated-air drying); Until arriving at the drying machine port of export; About 30 minutes of drying time, about 120 ℃ of temperature, the grain of rice water content that obtain this moment is reduced to about 25%;
Dried rice is for the first time broken up once more: utilize the dry rice beater that is arranged on drying machine port of export place that above-mentioned rice is broken up and make it fall into the hopper of band elevator;
The above-mentioned rice of breaing up is once more evenly dispensed on the arrival end conveyer belt of second canal drier with elevator; 20 millimeters of thickness; Continuously the conveyer belt of operation is sent rice into hothouse and is carried out drying second time (heated-air drying), until arriving at the drying machine port of export and falling into the hopper of band elevator, about 20 minutes of drying time; Baking temperature is controlled to be 90 ℃; Grain of rice water content is reduced to 20%, and this moment, grain of rice surface formed complete duricrust, the roll banding phenomenon occurs in the operation that can prevent " to roll sheet " at next step;
Evenly feed flaking mill roller with the grain of rice of elevator after with above-mentioned redrying, make the rice sheet that shuts out fall into the hopper of another band elevator, adjustment flaking machine roller gap is 0.28 millimeter, and resulting rice sheet thickness is 0.31 millimeter;
Conveying shuts out the band elevator of meter sheet the rice sheet is sent into the fluid bed hopper; The rice sheet by after the high temperature gas flow heating while puffing, falls into the hopper of another band elevator, 130 ℃ of the hot blast temperatures in the fluid bed in fluid bed; 2 minutes material lagging time, expansion is about 3.5;
Carry the band elevator of expanded rice that expanded rice is delivered to the 3rd canal drier arrival end; And evenly dispense on the drier conveyer; Thickness 20 millimeter, the conveyer belt of operation carries out drying with the expanded meter hothouse of making a gift to someone continuously, until arriving at the drying machine port of export.15 minutes drying times, 62 ℃ of temperature, the water content 10% of the grain of rice becomes slaking rice product;
The packing of product, warehouse-in.
Get this slaking rice sample 50 grams, put into beaker, inject hot water 80 grams about 92 ℃ then, leave standstill after 4 minutes and taste, be normal rice mouthfeel, do not have hard core.
Embodiment 2 slaking emulation rice
Rice is crushed into ground rice, about 100 orders of fineness, water content 12w/w%;
Ground rice is dropped into the conditioner feed hopper on the twin-screw aging machine, and ground rice is sent into conditioner by continuous and quantitative and is carried out the humidification preheating, makes it become moisture 30wt%, the wet rice flour noodles that temperature is 80 ℃;
Wet rice flour noodles gets into the twin-screw aging machine by conditioner discharging opening continuous and quantitative and carries out maturation process; And cut into the about 10 millimeters gluey spheric granules of particle diameter at twin-screw aging machine discharging die head place; Drop on the conveyer belt of die head below; The twin-screw aging machine screw diameter of present embodiment is 65mm, and speed setting is 80rpm; This aging machine has four temperature control sections, and its temperature is set at respectively: 80 ℃ in a district; 120 ℃ in two districts; 100 ℃ in three districts; 100 ℃ in die head district;
Aforementioned spheric granules is cooling naturally on conveyer belt; Temperature is reduced to 80 ℃; And sent into single screw pelletizer continuously and carried out granulation; Institute's granulation is shaped as long oval spherical (the ripe emulation rice) with grain of rice outward appearance, and moisture about 28wt%, these meters shape particle drop on the conveyer belt of comminutor die head below;
Aforementioned ripe emulation rice grain is sent into the timeliness machine by conveyer belt; Behind 4 little time aging and preliminarily dried, discharge continuously from discharging opening; This moment, the moisture content of ripe emulation rice was reduced to about 25wt%; 45 ℃ of temperature, the timeliness machine of present embodiment has three sections, and its humiture is set at respectively: 30 ℃ of humidity 90% of a zone temperatures; 30 ℃ of two zone temperatures, humidity 90%; 45 ℃ of three zone temperatures, humidity 60%;
The dry rice beater that utilization is arranged on timeliness machine exit is broken up aforementioned emulation rice and is made it fall into the hopper of band elevator;
The ripe emulation rice that utilizes elevator to break up evenly dispenses on the arrival end conveyer belt of canal drier, thickness 20 millimeter, and the conveyer belt that moves is continuously sent this emulation rice into hothouse and is carried out drying (heated-air drying); Until arriving at the drying machine port of export and falling into the hopper of band elevator; 20 minutes drying times, 90 ℃ of temperature, grain of rice water content reduces to about 20%; Grain of rice surface has formed complete duricrust, the roll banding phenomenon occurs with in the operation that prevents " to roll sheet " at next step;
Utilize elevator that the above-mentioned grain of rice is evenly fed flaking mill roller, the rice sheet that shuts out falls into the hopper of another band elevator, and the roller gap of regulating flaking machine in advance is 0.28 millimeter, and resulting rice sheet thickness is 0.32 millimeter;
Conveying shuts out the band elevator of meter sheet the rice sheet is sent into the fluid bed hopper; The rice sheet by after the high temperature gas flow heating while puffing, falls into the hopper of another band elevator, 130 ℃ of the hot blast temperatures in the fluid bed in fluid bed; 2 minutes material lagging time, expansion is about 4;
Operation carries the band elevator of expanded rice that expanded emulation rice is delivered to second canal drier arrival end; And evenly dispense on the drier conveyer, thickness 20 millimeter, the conveyer belt that moves is continuously sent expanded rice into hothouse and is carried out drying; Until arriving at the drying machine port of export; 15 minutes drying times, 70 ℃ of temperature, the water content 10wt% of the grain of rice;
The packing of product, warehouse-in.
Get this slaking rice sample 50 grams, put into beaker, inject 92 ℃ of hot water, 80 grams then, leave standstill after 4 minutes and taste, be normal rice mouthfeel, do not have hard core.
Embodiment 3 general type slaking rice
After rice cleaned with rice-washing device, drop into steeping tank and soaked 40 ℃ of water temperatures about 3 hours;
The rice that soaked is delivered to the tunnel type precooker with auger, rice is evenly dispensed on the precooker arrival end conveyer belt, rice layer thickness 20 millimeter by the distributing device on the precooker;
The conveyer belt that moves is continuously sent rice into cure bag and is carried out boiling, and until arriving at the precooker port of export, according to the situation of rice material, digestion time can be controlled 12 minutes, 98 ℃ of temperature;
The wet rice beater that utilization is arranged on precooker port of export place is broken up ripe rice and is made on its arrival end conveyer belt that drops on canal drier;
(this moment, water content was greatly about 65% for the ripe rice of breaing up; Temperature is near room temperature) dispense on the arrival end conveyer belt of canal drier, thickness 20 millimeter, the conveyer belt that moves is continuously sent rice into hothouse and is carried out the drying first time; Until arriving at the drying machine port of export; About 30 minutes of drying time, about 120 ℃ of temperature, the grain of rice water content that obtain this moment is reduced to about 35%;
Dried rice is for the first time broken up once more: utilize the dry rice beater that is arranged on drying machine port of export place that above-mentioned rice is broken up and make it fall into the hopper of band elevator;
The above-mentioned rice of breaing up is once more evenly dispensed on the arrival end conveyer belt of second canal drier with elevator; 20 millimeters of thickness; Continuously the conveyer belt of operation is sent rice into hothouse and is carried out drying second time, until arriving at the drying machine port of export and falling into the hopper of band elevator, about 20 minutes of drying time; Baking temperature is controlled to be 90 ℃; Grain of rice water content is reduced to 28%, and this moment, grain of rice surface formed complete duricrust, the roll banding phenomenon occurs in the operation that can prevent " to roll sheet " at next step;
Evenly feed flaking mill roller with the grain of rice of elevator after with above-mentioned redrying, make the rice sheet that shuts out fall into the hopper of another band elevator, adjustment flaking machine roller gap is 0.32 millimeter, and resulting rice sheet thickness is 0.35 millimeter;
Conveying shuts out the band elevator of meter sheet the rice sheet is sent into the fluid bed hopper; The rice sheet by after the high temperature gas flow heating while puffing, falls into the hopper of another band elevator, 130 ℃ of the hot blast temperatures in the fluid bed in fluid bed; 2 minutes material lagging time, expansion is about 2.5;
Carry the band elevator of expanded rice that expanded rice is delivered to the 3rd canal drier arrival end; And evenly dispense on the drier conveyer; Thickness 20 millimeter, the conveyer belt of operation carries out drying with the expanded meter hothouse of making a gift to someone continuously, until arriving at the drying machine port of export.15 minutes drying times, 62 ℃ of temperature, the water content 10% of the grain of rice becomes slaking rice product;
The packing of product, warehouse-in.
Get this slaking rice sample 50 grams, put into beaker, inject 95 ℃ of hot water, 90 grams then, leave standstill after 4 minutes and taste, be normal rice mouthfeel, do not have hard core.
Embodiment 4 slaking emulation rice
Rice (ratio of cracking rice is higher) is crushed into ground rice, about 100 orders of fineness, water content 15%;
Ground rice is dropped into the conditioner feed hopper on the twin-screw aging machine, and ground rice is sent into conditioner by continuous and quantitative and is carried out the humidification preheating, makes it become moisture 30wt%, the wet rice flour noodles that temperature is 80 ℃;
Wet rice flour noodles gets into the twin-screw aging machine by conditioner discharging opening continuous and quantitative and carries out maturation process; And cut into the about 10 millimeters gluey spheric granules of diameter at twin-screw aging machine discharging die head place; Drop on the conveyer belt of die head below; The twin-screw aging machine screw diameter of present embodiment is 65mm, and speed setting is 80rpm; This aging machine has four temperature control sections, and its temperature is set at respectively: 80 ℃ in a district; 120 ℃ in two districts; 100 ℃ in three districts; 100 ℃ in die head district;
Aforementioned spheric granules is cooling naturally on conveyer belt; Temperature is reduced to 80 ℃; And sent into single screw pelletizer continuously and carried out granulation; Institute's granulation is shaped as long oval spherical (the ripe emulation rice) with grain of rice outward appearance, and moisture about 35wt%, these meters shape particle drop on the conveyer belt of comminutor die head below;
Aforementioned ripe emulation rice grain is sent into the timeliness machine by conveyer belt; Carry out discharging continuously from discharging opening behind 5 little time aging and the preliminarily dried; This moment, the moisture content of ripe emulation rice was reduced to about 28wt%; About 45 ℃ of temperature, the timeliness machine of present embodiment has three sections, and its humiture is set at respectively: 30 ℃ of humidity 90% of a zone temperatures; 30 ℃ of two zone temperatures, humidity 90%; 45 ℃ of three zone temperatures, humidity 60%;
The dry rice beater that utilization is arranged on timeliness machine exit is broken up aforementioned emulation rice and is made it fall into the hopper of band elevator;
The ripe emulation rice that utilizes elevator to break up evenly dispenses on the arrival end conveyer belt of canal drier, and 20 millimeters of thickness, the conveyer belt that moves are continuously sent this emulation rice into hothouse and carried out the drying second time; Until arriving at the drying machine port of export and falling into the hopper of band elevator; 20 minutes drying times, 90 ℃ of temperature, grain of rice water content reduces to about 25%; Grain of rice surface has formed complete duricrust, the roll banding phenomenon occurs with in the operation that prevents " to roll sheet " at next step;
Utilize elevator that the above-mentioned grain of rice is evenly fed flaking mill roller, the rice sheet that shuts out falls into the hopper of another band elevator, and the roller gap of regulating flaking machine in advance is 0.75 millimeter, and resulting rice sheet thickness is about 0.8 millimeter;
Conveying shuts out the band elevator of meter sheet the rice sheet is sent into the fluid bed hopper; The rice sheet by after the high temperature gas flow heating while puffing, falls into the hopper of another band elevator, 130 ℃ of the hot blast temperatures in the fluid bed in fluid bed; 2 minutes material lagging time, expansion is about 5.5;
Operation carries the band elevator of expanded rice that expanded emulation rice is delivered to second canal drier arrival end; And evenly dispense on the drier conveyer, 20 millimeters of thickness, the conveyer belt that moves are continuously sent expanded rice into hothouse and are carried out drying; Until arriving at the drying machine port of export; 15 minutes drying times, 70 ℃ of temperature, the water content 10wt% of the grain of rice;
The packing of product, warehouse-in.
Get this slaking rice sample 50 grams, put into beaker, inject 90 ℃ of hot water, 80 grams then, leave standstill after 4 minutes and taste, be normal rice mouthfeel, do not have hard core.
Above embodiment makes the slaking rice that obtains and can directly provide to the consumer according to the weight packing of setting, also can with the dish collocation of making as making things convenient for canteen, with before the meal, with slaking rice rehydration and heating dish, only needing 4-5 minute is edible respectively.
Claims (11)
1. but the slaking rice of a fast rehydrating, said slaking rice are with being rolled into thin slice through the overcuring and the grain of rice or the emulation grain of rice that have carried out partial dehydration, again through expanded and process.
2. but the slaking rice of fast rehydrating according to claim 1 wherein, saidly is meant that through the overcuring and the grain of rice or the emulation grain of rice that have carried out partial dehydration moisture is the grain of rice or the emulation grain of rice of 10-45wt%.
3. but the slaking rice of fast rehydrating according to claim 1, wherein, said slaking rice be for will and having carried out the grain of rice of partial dehydration or the thin slice that the emulation grain of rice is rolled into the 0.1-2.0 millimeter through overcuring, again through expanded and process.
4. but the slaking rice of fast rehydrating according to claim 3, wherein, said slaking rice be for will and having carried out the grain of rice of partial dehydration or the thin slice that the emulation grain of rice is rolled into the 0.1-1.5 millimeter through overcuring, again through expanded and process.
5. but according to the slaking rice of each described fast rehydrating of claim 1-4, wherein, the expansion of said slaking rice is 1.5-10.
But 6. the production method of the slaking rice of each said fast rehydrating of claim 1-5, this method comprises:
The rice of slaking is broken up processing;
The above-mentioned ripe rice of being broken up is carried out being dried to the first time water content 15-50wt%;
Dried ripe rice is for the first time broken up once more, implemented the dry for the second time ripe grain of rice that water content is 10-45wt% that becomes;
Should be rolled into thin slice by the ripe grain of rice;
Carry out expanded to the rolling sheet ripe grain of rice.
7. production method according to claim 6, wherein, the said first time, dry with dry for the second time method comprised heated-air drying, microwave drying or its combination.
But 8. the production method of the slaking rice of each said fast rehydrating of claim 1-5, this method comprises:
Carry out slaking, granulation after rice pulverized humidification, process emulation rice;
The emulation rice good to above-mentioned slaking carries out Ageing Treatment, the dry simultaneously emulation rice that becomes water content 15-50wt%, and break up processing;
Become the ripe emulation grain of rice that water content is 10-45wt% to the above-mentioned emulation rice of being broken up is dry once more;
Should be rolled into thin slice by the ripe emulation grain of rice;
Carry out expanded to the rolling sheet ripe emulation grain of rice.
9. production method according to claim 8, wherein, the method for said drying comprises heated-air drying, microwave drying or its combination.
10. the hot water that rehydration rice, this rehydration rice adopt each described slaking rice of claim 1-5 to add more than 80 ℃ obtains through rehydration.
11. rehydration rice according to claim 10, wherein, hot water temperature 80-100 ℃, rehydration time 4-5 minute.
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| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
| CN106036482A (en) * | 2016-06-21 | 2016-10-26 | 福建农林大学 | Convenient millet porridge and preparation method thereof |
| CN106781964A (en) * | 2015-11-24 | 2017-05-31 | 吴青平 | One kind emulation rice and preparation method thereof |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
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| GB683183A (en) * | 1950-04-26 | 1952-11-26 | Gen Foods Corp | Improvements in or relating to rice products |
| EP0021855A1 (en) * | 1979-07-03 | 1981-01-07 | Siuicre Eireann Cpt (Irish Sugar Plc) | Process for the production of dehydrated rice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642936A (en) * | 2015-03-17 | 2015-05-27 | 吉林农业大学 | Minor cereal confected rice jointly cooked with rice and processing method of minor cereal confected rice |
| CN104770681A (en) * | 2015-03-17 | 2015-07-15 | 浙江大学 | Preparation method of instant mung bean |
| CN106781964A (en) * | 2015-11-24 | 2017-05-31 | 吴青平 | One kind emulation rice and preparation method thereof |
| CN106036482A (en) * | 2016-06-21 | 2016-10-26 | 福建农林大学 | Convenient millet porridge and preparation method thereof |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN112790333B (en) * | 2021-01-15 | 2023-10-03 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
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|---|---|
| CN102524680B (en) | 2014-06-04 |
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