CN103392978B - Nutritive and instant breakfast composite rice and processing method thereof - Google Patents
Nutritive and instant breakfast composite rice and processing method thereof Download PDFInfo
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Abstract
The invention relates to nutritive and instant breakfast composite rice and a processing method thereof, wherein the nutritive and instant breakfast composite rice contains the following raw materials: 20-30% of polished rice powder, 5-10% of soybean powder, 10-20% of degreased soybean powder, 5-10% of wheat flour, 5-10% of sweet rice flour, 5-20% of corn flour, 6-12% of potato starch, 5-14% of maltodextrin, 2-5% of acetate starch, 0.2-0.4 of amino acid chelating calcium, 0.12-0.36% of xanthan gum, and 0.07-0.29% of konjak gum. The nutritive and instant breakfast composite rice provided by the invention can be rapidly processed to be rice, is suitable for cooking breakfast congee, wherein starch and protein are modified after high temperature and high pressure processes, beneficial to digestion, protein content is high, and each nutritive element match is reasonable. The congee has advantages of short cooking time in a congee cooking process, easy digestion, high biological validity, good reconstitution property, and good finished product in color, flavor and taste. The quality of congee is just like that of nature rice.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of nutritious instant breakfast composite rice and processing method thereof.
Background technology
Rice congee is the pot luck, particularly breakfast that China often eats.Rice has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the strong will of benefit essence and the five internal organs, promoting blood circulation, hearing-improing and eyesight improving, is only tired of, quenches the thirst, effect of antidiarrheal; Congee has tonifying spleen and stomach, clearing lung-heat effect.But it is longer that rice congee family boils the time, more than 80% working clan is difficult to there is congee " entrance ".
Existing instant gruel is for primary raw material is formulated with natural rice or glutinous rice etc.Mouthfeel and texture not as good as natural edible congee, lack cohesive far away, easily suspend, and generally all add the raw material such as chemical adhesive, thickener and make it bond, these adhesives are unfavorable for health; Its equipment and complex manufacturing technology, energy resource consumption is large, and production cost is high.
According to the retrieval, find the following patent document relevant to the application, concrete disclosure is as follows:
1, a kind of rice for preparing nutrient breakfast (CN102058050A), is formed (weight ratio) by following proportioning: the seed of Job's tears 10 ~ 15%, millet 10 ~ 20%, force educates round-grained rice 20 ~ 35%, Huaihe River round-grained rice No. seven 15 ~ 20%, fragrant round-grained rice glutinous 5 ~ 10%, military fortune round-grained rice 10 ~ 15%, long-grained nonglutinous rice 15 ~ 25%.
2, can staple food be made, dual-purpose white sugar glutinous rice rice rice tofu (CN102986904A) of dessert can be done again, both can make breakfast and eat, cake can be made again and eat.Fill a prescription as follows: white sugar 10%, glutinous rice 30%, rice 60%, is made rice tofu by traditional method.
Larger difference is there is in above-mentioned patent document and the application on raw material and method.
Summary of the invention
The object of the present invention is to provide a kind of nutritious instant breakfast composite rice and processing method thereof, composite rice provided by the invention can rapid processing be rice, congee, be particularly suited for breakfast congee to manufacture, the sex change after high temperature, high voltage units of its starch, albumen, be beneficial to digestion, protein content is high, and each nutrient collocation rationally.
The technical scheme that the present invention realizes object is as follows:
A kind of nutritious instant breakfast composite rice, it is made up of the raw material of following weight portion:
Polished rice powder: 20 ~ 40, defatted soy flour: 5 ~ 20, wheat flour: 5 ~ 10, glutinous rice flour: 5 ~ 10, corn flour: 5 ~ 20, farina: 6 ~ 12; Amino acid chelated calcium: 0.2 ~ 0.4; Maltodextrin: 5 ~ 15, acetate starch: 2 ~ 5, xanthans: 0.12 ~ 0.36, konjac glucomannan: 0.07 ~ 0.29.
And it is composed as follows by the raw material of following weight portion:
Polished rice powder 35, defatted soy flour 14, wheat flour 10, glutinous rice flour 10, corn flour 8.5, farina 9.4, amino acid chelated calcium 0.2, maltodextrin 8, acetate starch 4.5, xanthans 0.28, konjac glucomannan 0.12.
And described polished rice powder: protein content 7%, amylose content 18 ~ 25%, fineness is at 80 ~ 120 orders.
And, described glutinous rice flour amylopectin content >=98.24%.
A processing method for nutritious instant breakfast composite rice, step is as follows
(1) all raw material magnetic separation impurity eliminations, abrasive dust sieves, and mixture is even in proportion, material fineness 80 ~ 120 order, moisture content 13 ~ 17%;
(2) add the abundant mixture of 23 ~ 32% drinkable water in mass ratio to stir, drinkable water is airtight to add while stirring;
(3) mixed material is conveyed into composite rice squeezing, maturing machine;
(4) material makes grain of rice shape composite rice through shaping shearing after composite rice squeezing, maturing machine five sections of temperature control squeezing, maturings, composite rice squeezing, maturing machine five sections of temperature control squeezing, maturings, 1st district's temperature 35 ~ 55 DEG C, 2nd district's temperature 55 ~ 85 DEG C, the 3rd district's temperature 125 ~ 140 DEG C, the 4th district's temperature 85 ~ 115 DEG C, 5th district's temperature 65 ~ 75 DEG C, feeding rotating speed 19 ~ 25r/s, engine speed 16 ~ 23r/s, cutter rotating velocity 35 ~ 19r/s;
(5) granulator connects blower, shaping composite rice is sent into immersion in short-term and boiling pond, and removal composite rice is sticky to be joined and makes the abundant gelatinization of starch, soaks and boiling temperature 95 ~ 100 DEG C, soaks and digestion time 1 ~ 2min;
(6) shaping and to soak and the composite rice of boiling crosses vibratory sieve, send into multi-deck reciprocating baking oven through vibratory sieve, bake out temperature 45 ~ 60 DEG C, dry that composite rice is moisture is afterwards divided into 15%;
(7) sending into polishing machine after drying composite rice Temperature fall to 15 ~ 25 DEG C, to carry out grain of rice surface finish dry again, is dried to water content 12% ~ 15%;
(8) finished product magnetic separation, point grade packaged.
Advantage of the present invention and beneficial effect are:
1, the nutrition convenient rice that the present invention produces can rapid processing be rice, congee, and be particularly suited for breakfast congee and manufacture, the sex change after high temperature, high voltage units of its starch, albumen, is beneficial to digestion.
2, the present invention has certain curing degree, and protein content is high, and each nutrient collocation rationally, can reduce the time of boiling, easy to digest, biological effectiveness is high, rehydration is good in processing congee process.
3, after composite rice provided by the invention makes congee or rice, finished product color tool is complete, and congee quality is as high-quality natural rice.
Containing amino acid chelated calcium in the composition of 4, composite rice of the present invention, enrich the calcium content of composite rice, effectively can supplement the calcareous of health.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of nutritious instant breakfast composite rice, it is made up of the raw material of following weight portion:
Polished rice powder: 20 ~ 40, defatted soy flour: 5 ~ 20, wheat flour: 5 ~ 10, glutinous rice flour: 5 ~ 10, corn flour: 5 ~ 20, farina: 6 ~ 12; Amino acid chelated calcium: 0.2 ~ 0.4; Maltodextrin: 5 ~ 15, acetate starch: 2 ~ 5, xanthans: 0.12 ~ 0.36, konjac glucomannan: 0.07 ~ 0.29.
Nutritious instant breakfast composite rice to add technique as follows:
(1) raw material magnetic separation impurity elimination, abrasive dust sieves, and mixture is even in proportion, material fineness 80 ~ 120 order, moisture content 13 ~ 17%;
(2) add the abundant mixture of 23 ~ 32% drinkable water in mass ratio to stir, drinkable water is airtight to add while stirring;
(3) mixed material is conveyed into composite rice squeezing, maturing machine;
(4) material makes grain of rice shape composite rice through shaping shearing after composite rice squeezing, maturing machine five sections of temperature control squeezing, maturings, composite rice squeezing, maturing machine five sections of temperature control squeezing, maturings, 1st district's temperature 35 ~ 55 DEG C, 2nd district's temperature 55 ~ 85 DEG C, the 3rd district's temperature 125 ~ 140 DEG C, the 4th district's temperature 85 ~ 115 DEG C, 5th district's temperature 65 ~ 75 DEG C, feeding rotating speed 19 ~ 25r/s, engine speed 16 ~ 23r/s, cutter rotating velocity 35 ~ 19r/s;
(5) granulator connects blower, shaping composite rice is sent into immersion in short-term and boiling pond, and removal composite rice is sticky to be joined and makes the abundant gelatinization of starch, soaks and boiling temperature 95 ~ 100 DEG C, soaks and digestion time 1 ~ 2min;
(6) shaping and to soak and the composite rice of boiling crosses vibratory sieve, send into multi-deck reciprocating baking oven through vibratory sieve, bake out temperature 45 ~ 60 DEG C, dry that composite rice is moisture is afterwards divided into 15%;
(7) sending into polishing machine after drying composite rice Temperature fall to 15 ~ 25 DEG C, to carry out grain of rice surface finish dry again, is dried to water content 12% ~ 15%;
(8) finished product magnetic separation, point grade packaged.
Rice prepared by the present invention boils 3-5 minute i.e. edible.
Embodiment 2
A kind of nutritious instant breakfast composite rice, it is made up of the raw material of following weight portion:
Polished rice powder: 20, defatted soy flour: 5, wheat flour: 5, glutinous rice flour: 5, corn flour: 5, farina: 6, maltodextrin: 5, acetate starch: 2, amino acid chelated calcium: 0.2, xanthans: 0.12, konjac glucomannan: 0.07.
Embodiment 3
A kind of nutritious instant breakfast composite rice, it is made up of the raw material of following weight portion:
Polished rice powder: 40, defatted soy flour: 20, wheat flour: 10, glutinous rice flour: 10, corn flour: 20, farina: 12, maltodextrin: 15, acetate starch: 5, amino acid chelated calcium: 0.4, xanthans: 0.36, konjac glucomannan: 0.29.
Being described as follows of the composition that the present invention uses, all raw materials are commercially available.
Polished rice powder, protein content 7%, amylose content 18 ~ 25%, fineness is at 80 ~ 120 orders.
Defatted soy flour (degreasing analysis for soybean powder), it contains the higher protein of more than 50% nutritive value, and this protein contains the several amino acids that needed by human body is wanted.
Corn flour: protein content 8%, carbohydrate 73.1%, fat 4.5%, dietary fiber 6.2%, fineness is 80 ~ 120 orders.
Wheat flour: special one-level wheat flour, protein content about 10%.
Glutinous rice flour amylopectin content >=98.24%.
Farina: food-grade, active principle content: 99(%), moisture 18.00-20.00%, purity (fiber content)≤2.0%, pH value PH6.0-8.0, electrical conductivity (us/cm)≤100, whiteness >=92.0(457nm blue emission rate) fineness >=99.90%(100 mesh sieve percent of pass), peak viscosity >=1300(BU), content in protein≤0.10%(dry), ash content≤0.30%, plumbous≤0.50 in Pb, coliform≤30MPN/100g.
Maltodextrin: food-grade, active principle content: 15-20(%), the amorphous powder of the yellow shade of white or micro-band, moisture≤6%, ash≤0.6%, pH value 4.5-6.5, lead content (mg.kg-1)≤1.0, DE value (%)≤15
Acetate starch: food-grade, active principle (acetate starch): 99%, moisture <14%, PH4-7, viscosity is greater than 700BU, and ash content is less than 0.3, and whiteness is greater than 93MIN, heavy metal <10PPM.
Amino acid chelated calcium: ecru or the white particle of class, powder, good fluidity, evenly without caking, amino acid is greater than 28%, and calcium is greater than 10%.Its various amino acid content is: asparatate 2.21%, threonine 2.06%, serine 2.73%, glutamic acid 5.33%, glycine 1.40%, alanine 1.38%, cystine 1.07%, valine 1.88%, methionine 0.27%, isoleucine 1.10%, leucine 1.43%, tyrosine 0.42%, phenylalanine 0.97%, lysine 1.16%, histidine 0.30%, arginase 12 .98%, proline 2.28%.
Xanthans: food-grade, active principle content: 99.9(%).Light brown powder, is slightly with smelly, is dissolved in hot water or cold water.Solution neutral.Chance aqueous dispersion, emulsification become stable hydrophily thick gel, and ground solution viscosity is also very high.Be insoluble to ethanol.
Konjac glucomannan: active principle content :≤90%, Shui Fen≤12%, Nian Du≤22000(mPa.s), sweet Ju Tang≤75% of Pu, sulfur dioxide≤4.0g/kg.
Claims (1)
1. a nutritious instant breakfast composite rice, is characterized in that: be made up of the raw material of following weight portion:
Polished rice powder: 40, defatted soy flour: 20, wheat flour: 10, glutinous rice flour: 10, corn flour: 20, farina: 12, maltodextrin: 15, acetate starch: 5, amino acid chelated calcium: 0.4, xanthans: 0.36, konjac glucomannan: 0.29;
Amino acid chelated calcium: ecru or the white particle of class, powder, good fluidity, evenly without caking, amino acid is greater than 28%, and calcium is greater than 10%;
Preparation method's step is as follows:
(1) all raw material magnetic separation impurity eliminations, abrasive dust sieves, and mixture is even in proportion, material fineness 80 ~ 120 order, moisture content 13 ~ 17%;
(2) add the abundant mixture of 23 ~ 32% drinkable water in mass ratio to stir, drinkable water is airtight to add while stirring;
(3) mixed material is conveyed into composite rice squeezing, maturing machine;
(4) material makes grain of rice shape composite rice through shaping shearing after composite rice squeezing, maturing machine five sections of temperature control squeezing, maturings, composite rice squeezing, maturing machine five sections of temperature control squeezing, maturings, 1st district's temperature 35 ~ 55 DEG C, 2nd district's temperature 55 ~ 85 DEG C, the 3rd district's temperature 125 ~ 140 DEG C, the 4th district's temperature 85 ~ 115 DEG C, 5th district's temperature 65 ~ 75 DEG C, feeding rotating speed 19 ~ 25r/s, engine speed 16 ~ 23r/s, cutter rotating velocity 35 ~ 19r/s;
(5) granulator connects blower, shaping composite rice is sent into immersion in short-term and boiling pond, removes composite rice adhesion and make the abundant gelatinization of starch, soak and boiling temperature 95 ~ 100 DEG C, soak and digestion time 1 ~ 2min;
(6) shaping and to soak and the composite rice of boiling crosses vibratory sieve, send into multi-deck reciprocating baking oven through vibratory sieve, bake out temperature 45 ~ 60 DEG C, dry that composite rice is moisture is afterwards divided into 15%;
(7) sending into polishing machine after drying composite rice Temperature fall to 15 ~ 25 DEG C, to carry out grain of rice surface finish dry again, is dried to water content 12% ~ 15%;
(8) finished product magnetic separation, point grade packaged.
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| CN104397554A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with maize germs and leeks and making method thereof |
| CN104397557A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Composite rice with black bean and making method thereof |
| CN104397553A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Peanut and sesame complex rice and manufacturing method thereof |
| CN105076960A (en) * | 2015-07-17 | 2015-11-25 | 浏阳河农业产业集团股份有限公司 | Nutrient coarse cereal porridge and preparation method thereof |
| CN105029221A (en) * | 2015-07-28 | 2015-11-11 | 安徽倮倮米业有限公司 | Crispy breakfast nutritional rice flakes and preparation method thereof |
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| CN102106520B (en) * | 2011-01-19 | 2012-11-21 | 杨红鸽 | Purple-potato-containing nutritional rice and preparation method |
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Inventor after: Liu Xia Inventor after: Li Xihong Inventor after: Li Zhiliang Inventor after: Jia Xiaoyu Inventor after: Ma Wen Inventor before: Liu Xia Inventor before: Li Xihong Inventor before: Li Zhiliang Inventor before: Jia Xiaoyu Inventor before: Ma Wen |
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