CN102669535A - Preparation method for recombined coarse cereal food - Google Patents
Preparation method for recombined coarse cereal food Download PDFInfo
- Publication number
- CN102669535A CN102669535A CN2012101729842A CN201210172984A CN102669535A CN 102669535 A CN102669535 A CN 102669535A CN 2012101729842 A CN2012101729842 A CN 2012101729842A CN 201210172984 A CN201210172984 A CN 201210172984A CN 102669535 A CN102669535 A CN 102669535A
- Authority
- CN
- China
- Prior art keywords
- rice
- food
- preparation
- cereal
- raw materials
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013339 cereals Nutrition 0.000 title claims abstract description 67
- 235000013305 food Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 51
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 238000001125 extrusion Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 15
- 240000004922 Vigna radiata Species 0.000 claims description 11
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 11
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 230000000050 nutritive effect Effects 0.000 claims description 8
- 241000371652 Curvularia clavata Species 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 4
- 235000015099 wheat brans Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000004879 dioscorea Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 2
- 238000010298 pulverizing process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 230000001976 improved effect Effects 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract 1
- 238000005496 tempering Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 13
- 230000035764 nutrition Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000523 sample Substances 0.000 description 10
- 241000219051 Fagopyrum Species 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 230000008521 reorganization Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 235000007319 Avena orientalis Nutrition 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 241000209763 Avena sativa Species 0.000 description 3
- 235000007558 Avena sp Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000006694 eating habits Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000007199 Panicum miliaceum Nutrition 0.000 description 2
- 240000004713 Pisum sativum Species 0.000 description 2
- 235000010582 Pisum sativum Nutrition 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 240000001417 Vigna umbellata Species 0.000 description 2
- 235000011453 Vigna umbellata Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 244000022185 broomcorn panic Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 244000013123 dwarf bean Species 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000006286 nutrient intake Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000219977 Vigna Species 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011981 development test Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 239000013074 reference sample Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 238000009936 smoking Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000008093 supporting effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method for recombined coarse cereal food. The preparation method comprises the steps of washing raw material, drying, crushing and screening raw materials by a sieve with 80 meshes; weighing the raw materials according specific proportion, evenly blending and tempering the raw materials, adding the raw materials into a single-screw extruder for extrusion, and cutting and drying the raw materials to obtain the recombined coarse cereal food. According to the preparation method, coarse cereals are deeply developed, and the smell, color, taste and other sensory indexes of the product reach or exceed the effect of common steamed rice, having coarse cereal food in a refined way and coarse and refine matching of staple food can be achieved, and the value of agricultural products such as coarse cereals is improved.
Description
Technical field
The present invention relates to a kind of preparation method of cereal reconstituted food, relate in particular to a kind of method that adopts screw Extrusion Technology to prepare the cereal reconstituted food, belong to food processing technology field.
Background technology
Coarse cereals are meant except that rice and other grains the wheat, are the general names of essay kind cereal, essay kind beans and potato class.Mainly contain buckwheat, oat, barley, formal little slender bamboo wheat, rotten broomcorn millet, millet, corn, waxy corn, broad bean, pea, mung bean, black soya bean, kidney bean, red bean etc.China is a large agricultural country, and the coarse cereals resource is very abundant, is maximum in the world " coarse cereals kingdom ".The coarse cereals plantation is with a long history, various in style, distributes extensively.According to statistics, 2002, the area of China's buckwheat, rotten broomcorn millet and output occupied the 2nd in the world, and broad bean output accounts for 1/2 of Gross World Product, and mung bean, red bean output account for 1/3 of Gross World Product, are the main product states of oat, cowpea, French beans.
Coarse cereals are the pollution-free natural pollution-free foods of generally acknowledging, have special food treatment of food therapy effect, have critical role in the safe healthcare food in modern times.The rational proportion that nutritional labelings such as the protein in the coarse cereals, fat, carbohydrate, vitamin, mineral matter, cellulose meet that human body takes in has abundant nutritive value.The tradition traditional Chinese medical science is thought " plain tea and simple food, good for health ".Huangdi's Internal Classics is pointed out: " supporting vital QI with five kinds of grains, assisting vital QI with five kinds of fruits, reinforcing vital QI with meats of five livestock, supplementing vital QI with five kinds of veg etables, taking the mixed foods of various natures and flavors is with replenishing vital essence and invigorating vital QI." think that diet will accomplish comprehensive supply of healthy desired nutritional, could body building, promote longevity.The WHO and the old folk's societies once did investigation to the eating habit of long lived elder, found to have among them and often ate coarse cereals more than 50%, and many old men are used as coarse cereals and vegetarian diet as secret recipe especially.
At present, China's coarse cereals overwhelming majority is as feed and eat raw, only accounts for about 20%～30% serious disproportion and be used for processing as staple food.Nonetheless, the coarse cereals product coarse mouthfeel of China's processing is limited to the low value utilization more, fails to develop as staple food grain.As, the coarse cereals deep processing is leading to be that the coarse cereals seed grain is worn into flour, is that primary raw material prepares various Flour product again with flour.This type of coarse cereals deep-processed food of having developed on the market has assorted of coarse cereals, coarse cereals vermicelli, coarse cereals bread etc.Processedly in the coarse cereals utilize more coarse cereals kind that mung bean, oat, millet are arranged.Nutritious like the mung bean vegetable protein beverage with it, clearly relieve summer heat, the effect of reducing fever and causing diuresis and extensively get consumer reception the traditional food that green bean vermicelli, green bean paste are liked by China people deeply especially; Oat is made into polytype leisure, breakfast food and fiber foods such as oatmeal; Serial instant foxtain millet food such as millet crisp crust, fast food milled congee are also comparatively general on market.Other is less like application and development at present such as buckwheat, Peas, chick-pea, Chinese sorghum, only is confined to elementary processing and eating.If can use modern food processing technology that five cereals are carried out deep processing; Improve its mouthfeel; Make the coarse cereals staple foodization, all have very important meaning for aspects such as the added value of promoting health of people, raising five cereals, raising farmers' income, adjustment agriculture industrialization structures.
Summary of the invention
Deficiency in view of prior art; The present invention is a raw material with corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam; Fill a prescription according to the nutrient balance Design Theory; Prepare nutrient grain food through the continuously extruded boiling technology of single screw rod, thereby a kind of preparation method of cereal reconstituted food is provided.
In order to realize the object of the invention, the inventor has finally obtained following technical scheme through a large amount of experimental studies:
A kind of preparation method of cereal reconstituted food comprises the steps:
(1) with the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, pulverizes, cross 80 mesh sieves;
(2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black soya bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 18%～22% water, carries out modified;
(4) material after modified is added single-screw extrusion machine, set the extruding screw rotating speed 45rpm of single-screw extrusion machine, three sections barrel zone temperatures are controlled at 108 ℃～115 ℃～125 ℃; 95 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 500～1500rpm, extruding, cutting;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.8kg/m
2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 65 ℃, wind speed be 0.4m/s to be dried to finished product moisture be 8～12%, the cereal reconstituted food.
Preferably, described cereal reconstituted food is a Nutritive Rice.
Further preferably, the preparation method of said five cereals reorganization Nutritive Rice food, wherein the template of single-screw extrusion machine is selected the elliptical aperture template in 32 holes for use, and the cutting machine rotating speed is 800-1200rpm.
The preparation method of the cereal reconstituted food that compared with prior art, the present invention relates to has following advantage and obvious improvement:
(1) five cereals is carried out deep development; Make the organoleptic indicator such as smell, color and luster, flavour and the common rice of product similar; Realized " coarse food grain is carefully eaten " and " collocation of staple food grain thickness "; Improved the value of agricultural product such as five cereals, had good economic benefit and vast market prospect, simultaneously to promote food-processing industry towards vertically and the diversification direction develop and also have certain positive effect.
(2) adopt single-screw extrusion machine to push preparation, utilized existing equipment, practiced thrift preparation cost simultaneously.Be embodied in: present twin (double) screw extruder is compared with single screw rod, has more performance, more convenient operation, and prepared product quality is better, but its cost but is much higher than the latter.And the existing extrusion equipment of China with single screw rod be main, so the present invention adopts single-screw extrusion machine to push preparation, both utilized existing equipment, also practiced thrift preparation cost.
(3) filter out five cereals composition of raw materials and consumption, satisfied requirement balanced in nutrition.Be embodied in: the content of the energy of product, protein, carbohydrate, fat, dietary fiber surpasses the level of general rice; Especially be rich in dietary fiber, it is edible to be fit to very much special populations such as the elderly, pregnant woman.Mineral matter, vitamin etc. reach the adequate nutrition requirement of staple food rice, and promptly a rice (100g) cooperates vegetables edible, nutrient intakes such as mineral matter, vitamin reach " DRIs " that Chinese Soclety of Nutrition proposes 25%.
(4) organoleptic indicator of the Nutritive Rice of preparation and texture characteristic are excellent.Be embodied in: the subjective appreciation result of the test shows that the organoleptic indicator of cereal Nutritive Rice of the present invention and common rice marks close, does not have significant difference.Aspect the individual event scoring, product of the present invention is compared with common rice, and smell is better, and color and luster is close, and outward appearance, palatability and flavour are lower slightly.This shows that satisfying on the basis balanced in nutrition, the nutrition engineering rice that the present invention produces meets Chinese eating habit at product performance (institutional framework, form, local flavor, mouthfeel, color etc.).In addition, the result can find out through the texture characteristic development test, and the chewability and the elasticity of extruding coarse cereals reorganization rice of the present invention significantly are superior to common rice, and the adhesiveness of the two is approaching.
The specific embodiment
Below through the embodiment form foregoing of the present invention is remake further detailed description; But should this be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, all technology that realizes based on foregoing of the present invention all belong to scope of the present invention.General rice that the present invention selects for use is as contrast, and wherein general rice is northeast rice (Great Northern Wilderness board).
The preparation of embodiment 1 cereal reorganization rice
(1) with the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, pulverizes, cross 80 mesh sieves;
(2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black soya bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4% take by weighing various raw materials, mix;
(3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 20% water, carries out modified;
(4) material after modified is added single-screw extrusion machine; Set the extruding screw rotating speed 45rpm of single-screw extrusion machine, three sections barrel zone temperatures are controlled at 108 ℃～115 ℃～125 ℃, 95 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 1000rpm; Template is selected the elliptical aperture template in 32 holes for use, extruding, cutting;
(5) food grains other than rice and wheat after the extrusion modling is pressed 1.8kg/m
2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 65 ℃, wind speed be 0.4m/s to be dried to finished product moisture be 8～12%, the cereal reconstituted food.
Through detecting, the content of the energy of product, protein, carbohydrate, fat, dietary fiber surpasses the level of general rice; Especially be rich in dietary fiber, it is edible to be fit to very much special populations such as the elderly, pregnant woman.Mineral matter, vitamin etc. reach the adequate nutrition requirement of staple food rice, and promptly a rice (100g) cooperates vegetables edible, nutrient intakes such as mineral matter, vitamin reach " DRIs " that Chinese Soclety of Nutrition proposes 25%.
The sensory evaluation research of embodiment 2 cereals reorganization rice
Select 10 and judge composition of personnel and judge group, and be arranged in a spaciousness, bright, the quiet room, everyone one, do not disturb mutually.The time of judging fixes on 2h ante cibum, and the personnel that judge before the trial test must not smokings or eaten sugar, and gargle with warm boiling water, residue in removing mouthful.Ready coarse cereals rice type nutrition fortifier rice sample mean branch is gone on each ceramic whiteware dish, and everyone judges by a dish, and the situation of sample must not be described to the personnel of judging.Judge outcome record in grade form.
The content of judging is: the color of rice, appearance character, palatability (comprising viscosity, elasticity, hardness) and flavour.When judging, identify the rice smell while hot earlier, observe rice color and luster, surface structure then, again through chewing taste evaluation palatability and flavour.
Contrast scoring reference sample (rice of boiling) is marked, and again the addition of each item score is comprehensive grading.Wherein, smell 25 minutes, color and luster 10 minutes, surface structure 10 minutes, palatability 30 minutes, flavour 25 minutes, total points is 100 minutes.Standards of grading are seen table 1.
According to each comprehensive grading of judging personnel calculating mean value as a result, individual persons is judged the big person of error (surpassing mean value more than 10 minutes) and can be given up, and recomputates mean value after giving up.At last with the mean value of comprehensive grading as evaluation result.
The food flavor evaluation index of table 1 rice and score value standard
Annotate: during judge, full marks multiply by weighted value at last in 10.0 minutes, got final numerical value.
The sensory evaluation scores of table 2 coarse cereals reorganization rice of the present invention and common rice relatively
The subjective appreciation result of the test shows that the organoleptic indicator of cereal Nutritive Rice of the present invention and common rice marks close, does not have significant difference.Aspect the individual event scoring, product of the present invention is compared with common rice, and smell is better, and color and luster is close, and outward appearance, palatability and flavour are lower slightly.This shows that satisfying on the basis balanced in nutrition, the nutrition engineering rice that the present invention produces meets Chinese eating habit at product performance (institutional framework, form, local flavor, mouthfeel, color etc.).
The texture characteristic research of embodiment 3 cereal reorganization rice of the present invention
The Nutritive Rice and the general rice that take by weighing 1 preparation of the 20g embodiment of the invention respectively place little aluminium box, soak 30min and are placed on boiling on the electric cooker interlayer (adding water in the electric cooker).Amount of water 1:1 is as the criterion, after heating stops, and insulation 20min.Then the rice sample is placed on the bearing platform of TA.XT2i type matter structure appearance, sample is tested by the probe that is installed on the test arm.Only test 5 rice, repetitive operation 3 times is averaged at every turn.
The test condition of matter structure appearance is: the speed 2mm/s in the time of before the speed 5mm/s that probe descends before the puncture, probe puncture, and puncture back probe rise speed 5mm/s, sample puncture percentage is that be 5s the blanking time of 80%, 2 puncture.
The texture characteristic of the coarse cereals nutrition rice sample of measuring has 3: chewability, adhesiveness and elasticity.
The result is referring to table 3.
Table 3 cereal reorganization of the present invention rice compares with the texture characteristic of common rice
Annotate: compare with common rice group,
*P＜0.05,
*P＜0.01.
Can find out that through result of the test the chewability and the elasticity of extruding coarse cereals reorganization rice of the present invention significantly are superior to common rice, the adhesiveness of the two is approaching.
Claims (3)
1. the preparation method of a cereal reconstituted food comprises the steps: (1) with the cleaning, drying respectively of corn, buckwheat, black rice, black soya bean, wheat bran, barley, mung bean and Chinese yam, and 80 mesh sieves are crossed in pulverizing; (2) according to corn flour 41%, buckwheat 22%, black rice flour 14%, black soya bean powder 12%, wheatfeed 4%, pearling cone meal 3.4%, mung bean flour 2.2% and yam flour 1.4% take by weighing various raw materials, mix; (3) formula powder after will mixing adds quality-adjusting device, adds mass percent simultaneously and be 18%～22% water, carries out modified; (4) material after modified is added single-screw extrusion machine, set the extruding screw rotating speed 45rpm of single-screw extrusion machine, three sections barrel zone temperatures are controlled at 108 ℃～115 ℃～125 ℃; 95 ℃ of discharge end barrel zone temperatures; Cutting machine rotating speed 500～1500rpm, extruding, cutting; (5) food grains other than rice and wheat after the extrusion modling is pressed 1.8kg/m
2The thickness constant temperature air dry oven of packing into, the hot blast temperature of setting drying box is 65 ℃, wind speed be 0.4m/s to be dried to finished product moisture be 8～12%, the cereal reconstituted food.
2. according to the preparation method of the said cereal reconstituted food of claim 1, it is characterized in that: described cereal reconstituted food is a Nutritive Rice.
3. according to the preparation method of the said cereal reconstituted food of claim 2, it is characterized in that: the template of said single-screw extrusion machine is selected the elliptical aperture template in 32 holes for use, cutting machine rotating speed rotating speed 800-1200rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101729842A CN102669535B (en) | 2012-05-29 | 2012-05-29 | Preparation method for recombined coarse cereal food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101729842A CN102669535B (en) | 2012-05-29 | 2012-05-29 | Preparation method for recombined coarse cereal food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102669535A true CN102669535A (en) | 2012-09-19 |
| CN102669535B CN102669535B (en) | 2013-12-18 |
Family
ID=46802622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101729842A Expired - Fee Related CN102669535B (en) | 2012-05-29 | 2012-05-29 | Preparation method for recombined coarse cereal food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669535B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300280A (en) * | 2013-05-06 | 2013-09-18 | 华北水利水电学院 | Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice |
| CN104106798A (en) * | 2014-06-20 | 2014-10-22 | 武穴市万星面业有限公司 | Chinese yam rice and preparation method thereof |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104194670A (en) * | 2014-07-08 | 2014-12-10 | 华东理工大学 | Natural starch adhesive as well as preparation method and application of starch adhesive in coarse engineering cereals |
| CN104522512A (en) * | 2015-01-27 | 2015-04-22 | 临沂市民信食品有限公司 | Nutritive rice for adjusting sub-health of human body and preparation method thereof |
| CN104886481A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Nutritious corn rice and preparation method thereof |
| CN104886480A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Mung bean nutritional rice and preparation method thereof |
| CN107006781A (en) * | 2017-01-22 | 2017-08-04 | 陈天鹏 | It is a kind of can delay blood glucose rise be rich in dietary fiber food and its processing method |
| CN107276799A (en) * | 2017-06-12 | 2017-10-20 | 中国联合网络通信集团有限公司 | Mobile terminal method for predicting and device |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN101836715A (en) * | 2009-03-17 | 2010-09-22 | 上海亦晨信息科技发展有限公司 | Bean-rice compound cereal and preparation method thereof |
-
2012
- 2012-05-29 CN CN2012101729842A patent/CN102669535B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836715A (en) * | 2009-03-17 | 2010-09-22 | 上海亦晨信息科技发展有限公司 | Bean-rice compound cereal and preparation method thereof |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
Non-Patent Citations (1)
| Title |
|---|
| 惠更平等: "挤压五谷杂粮营养早餐食品的工艺参数研究", 《农业科技与装备》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300280A (en) * | 2013-05-06 | 2013-09-18 | 华北水利水电学院 | Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice |
| CN104106798A (en) * | 2014-06-20 | 2014-10-22 | 武穴市万星面业有限公司 | Chinese yam rice and preparation method thereof |
| CN104194670A (en) * | 2014-07-08 | 2014-12-10 | 华东理工大学 | Natural starch adhesive as well as preparation method and application of starch adhesive in coarse engineering cereals |
| CN104187388A (en) * | 2014-07-09 | 2014-12-10 | 金健米业股份有限公司 | Leisure food and preparation method thereof |
| CN104522512A (en) * | 2015-01-27 | 2015-04-22 | 临沂市民信食品有限公司 | Nutritive rice for adjusting sub-health of human body and preparation method thereof |
| CN104886481A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Nutritious corn rice and preparation method thereof |
| CN104886480A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Mung bean nutritional rice and preparation method thereof |
| CN107006781A (en) * | 2017-01-22 | 2017-08-04 | 陈天鹏 | It is a kind of can delay blood glucose rise be rich in dietary fiber food and its processing method |
| CN107006781B (en) * | 2017-01-22 | 2020-12-04 | 山东谷霖食品科技有限公司 | Dietary fiber-rich food capable of delaying blood sugar rise and processing method thereof |
| CN107276799A (en) * | 2017-06-12 | 2017-10-20 | 中国联合网络通信集团有限公司 | Mobile terminal method for predicting and device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669535B (en) | 2013-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669535B (en) | Preparation method for recombined coarse cereal food | |
| CN101836709B (en) | Tartary buckwheat noodles and preparation method thereof | |
| Chinma et al. | Quality Characteristics of Cookies Prepared from Unripe Plantain | |
| CN102696979A (en) | Method for producing five-cereal coarse cereal recombinant food | |
| CN101773242A (en) | Novel health care bean cake and manufacture process thereof | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN104824653A (en) | Coarse cereal granules with rich nutrients and preparation method thereof | |
| CN108651844A (en) | A kind of child nutrition vermicelli and its production method based on three layers of compound calendering | |
| CN104738411A (en) | Dendrobium officinale life-preserving noodles and preparation method thereof | |
| CN103168817A (en) | Functional multigrain shortbread and preparation method thereof | |
| CN105767900A (en) | Nutrition-balanced instant health-preserving rice and preparation method thereof | |
| CN105310031A (en) | Crisp sweet potato chip food preparation method | |
| CN107801909A (en) | A kind of vegetable noodles processing method and preparation method thereof | |
| CN106306994A (en) | Dried sweet potato rice noodles and production method thereof | |
| CN107259348A (en) | A kind of fruit and vegetable vermicelli and preparation method | |
| CN105146278A (en) | Sour and sweet digestion promoting coarse cereal powder and preparation method thereof | |
| CN104824654A (en) | Coarse cereal electuary with effects of tonifying deficiency, fending off cold and benefiting intelligence and preparation method of coarse cereal electuary | |
| CN114223843B (en) | Quick brewing type coarse grain recombined rice and preparation method thereof | |
| CN102771798A (en) | Method for preparing high-dietary-fiber nutrient enrichment rice | |
| CN104664366A (en) | Moringa oleifera and starch composition capable of regulating insulin secretion | |
| CN109259056A (en) | Five function intensified grain faces of a kind of scientific compatibility eat dried product | |
| CN112021510A (en) | Low-GI instant rice noodles containing high-resistance starch and preparation method thereof | |
| CN106070994A (en) | Purple-colored potato Semen Phaseoli new year cake and preparation method thereof | |
| CN104621439A (en) | Novel dry grain cake and preparation method thereof | |
| CN110833141A (en) | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: HUBEI ZHONGXIANG JINYUAN FOOD CO., LTD. Free format text: FORMER OWNER: BIAN YUPING Effective date: 20131115 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 211224 NANJING, JIANGSU PROVINCE TO: 431900 JINGMEN, HUBEI PROVINCE |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20131115 Address after: 431900 Nanhu Industrial Park, Jingmen, Hubei Applicant after: HUBEI ZHONGXIANGJINYUAN FOOD Co.,Ltd. Address before: Lishui County of Nanjing City, Jiangsu province 211224 Jing Qiao Zhen Chen Biancun Applicant before: Bian Yuping |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 431900 Nanhu Industrial Park, Jingmen, Hubei Patentee after: HUBEI ZHONGXIANG JINYUAN FOOD CO.,LTD. Address before: 431900 Nanhu Industrial Park, Jingmen, Hubei Patentee before: HUBEI ZHONGXIANGJINYUAN FOOD Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131218 |