CN104304950A - Preparation method for dandelion reproduced rice - Google Patents
Preparation method for dandelion reproduced rice Download PDFInfo
- Publication number
- CN104304950A CN104304950A CN201410547906.5A CN201410547906A CN104304950A CN 104304950 A CN104304950 A CN 104304950A CN 201410547906 A CN201410547906 A CN 201410547906A CN 104304950 A CN104304950 A CN 104304950A
- Authority
- CN
- China
- Prior art keywords
- rice
- dandelion
- wind speed
- temperature
- dry
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 title claims 4
- 240000001949 Taraxacum officinale Species 0.000 title 1
- 241000245665 Taraxacum Species 0.000 claims abstract description 18
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 5
- 238000005498 polishing Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000005720 sucrose Substances 0.000 claims abstract description 5
- -1 sucrose ester Chemical class 0.000 claims abstract description 5
- 238000003801 milling Methods 0.000 claims description 13
- 238000005469 granulation Methods 0.000 claims description 4
- 230000003179 granulation Effects 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 241000209094 Oryza Species 0.000 abstract description 44
- 238000000034 method Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract 3
- 208000003643 Callosities Diseases 0.000 abstract 2
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 2
- 238000012216 screening Methods 0.000 abstract 1
- 238000005336 cracking Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000707825 Argyrosomus regius Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides a preparation method for dandelion reproduced rice. The method comprises the steps of smashing broken rice, and screening by a 120-mesh sieve; adding 25% of waxy corns, 3% of low temperature soy flour, 0.15% of sucrose ester and 0.02% of konjaku flour, and mixing, wherein the waxy corns with the skin and the embryo removed are ground into superfine powder and are screened by a 150-mesh sieve; and adding 25% of dandelion juice, mixing uniformly, extruding by a twin screw and pre-gelatinizing, extruding by the twin screw to pelletize, finishing the rice grains, drying for 7 minutes at 75DEG C at the airspeed of 0.3m/s, drying for 15 minutes at 100DEG C at the airspeed of 0.6m/s, drying for 8 minutes at 70DEG C at the airspeed of 0.4m/s, polishing, selecting and obtaining the dandelion reproduced rice.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of a kind of dandelion rice milling again.
Background technology
The process that paddy rice is processed into rice can produce cracking rice of 10%-15%, and from composition and the contrast of nutrition aspect, cracking rice there is no obvious difference with whole rice, but the price of cracking rice 30-40% lower than rice.In recent years, the reinforcement arranged along with the raising of living standards of the people and Rice producing precision, grading and national newest standards repartitioning for rice quality grade, the amount of cracking rice causing the generation of rice production process is also increasing year by year, if deep processing can not be carried out to cracking rice, to improve the added value of cracking rice, will directly cause the rice milling loss of enterprise of meagre profit.
Producing rice milling again with broken rice for raw material is one of approach improving added value of cracking rice.Rice milling is with broken rice for primary raw material again, and adds the auxiliary materials such as five cereals, fruit, vegetables in right amount, makes through extrusion process.More comprehensively, nutritive value is higher in the nutrition of rice milling again, effectively can improve the unbalanced problem of public's staple food nutrition, and therefore, then rice milling is one of novel staple food of people's life middle ideal.
Summary of the invention
The preparation method providing the rice milling again of a kind of dandelion of the present invention.
The object of the invention is to realize in the following manner: broken rice, pulverize, cross 120 mesh sieves, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 25% of 150 mesh sieves, low temperature soy meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mixing, add juice of dandelion 25% again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain dandelion rice milling again.
Described juice of dandelion refers to that fresh dandelion is selected, clean, shred, add 1 times of water making beating, filter obtained.
The shape of dandelion of the present invention rice milling is again similar to general rice, disposable time edible, has following advantage: 1. nutrition more comprehensively compared with general rice, is conducive to human consumption and absorbs.It integrates the nutrition such as rice, waxy corn, dandelion, and have passed through short time high temperature heating in process, and change inner molecular structure and the character of rice, make a part of β-Starch Conversion wherein be α-starch, the human consumption that is more convenient for absorbs; 2. the grain of rice is natural light green, and outward appearance is beautiful, and the rice softness steamed is lubricious.3. there will not be " bringing back to life " existing.Due to the change that the structure of its starch in process occurs, be α-starch by β-Starch Conversion, the phenomenon that α-starch can not occur usually " bringing back to life ".
Detailed description of the invention
Embodiment 1
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 400g, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 100g of 150 mesh sieves, low temperature soy meal powder 12g, sucrose ester 0.6g, konjaku flour 0.08g, mixing, add juice of dandelion 100mL again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain dandelion rice milling again.
Embodiment 2
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 1000g, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 250g of 150 mesh sieves, low temperature soy meal powder 30g, sucrose ester 1.5g, konjaku flour 0.2g, mixing, add juice of dandelion 250mL again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain, obtain dandelion rice milling again.
Claims (1)
1. the invention provides the preparation method of a kind of dandelion rice milling again, its feature is as follows: broken rice, pulverize, cross 120 mesh sieves, add peeling, remove embryo, ultramicro grinding, cross the waxy corn 25% of 150 mesh sieves, low temperature soy meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mixing, add juice of dandelion 25% again, uniform mixing, first at rotating speed 180r/min, feeding temperature 30 DEG C, charging rate 55g/min, twin-screw extruder pre-gelatinized is carried out under the condition that drop temperature is 100 DEG C, again at rotating speed 195r/min, feeding temperature 40 DEG C, charging rate 40g/min, drop temperature 55 DEG C of conditions carry out twin-screw extruder granulation, the finishing grain of rice, 75 DEG C, the dry 7min of wind speed 0.3m/s, 100 DEG C, the dry 15min of wind speed 0.6m/s, 70 DEG C, the dry 8min of wind speed 0.4m/s, polishing, select grain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547906.5A CN104304950A (en) | 2014-10-16 | 2014-10-16 | Preparation method for dandelion reproduced rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547906.5A CN104304950A (en) | 2014-10-16 | 2014-10-16 | Preparation method for dandelion reproduced rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304950A true CN104304950A (en) | 2015-01-28 |
Family
ID=52360385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410547906.5A Pending CN104304950A (en) | 2014-10-16 | 2014-10-16 | Preparation method for dandelion reproduced rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304950A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124432A (en) * | 2015-08-21 | 2015-12-09 | 黑龙江省农业科学院食品加工研究所 | Processing method of extruded engineering rice combined with wild vegetables |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101791083A (en) * | 2010-03-26 | 2010-08-04 | 周靖波 | Manufacturing method of nutrition enhancing rice |
| CN101856092A (en) * | 2009-04-09 | 2010-10-13 | 上海亦晨信息科技发展有限公司 | Fruit-vegetable recovered rice and preparation method thereof |
| CN102578479A (en) * | 2012-02-15 | 2012-07-18 | 安徽劲宇食品有限公司 | Processing method of nutritional composite rice |
| CN102894264A (en) * | 2012-10-25 | 2013-01-30 | 湖北千点实业有限公司 | Method for preparing cured dry rice by taking second head rice as raw material |
| CN103766735A (en) * | 2014-01-17 | 2014-05-07 | 武汉轻工大学 | Low-gelatinization-degree staple food regenerated rice and processing technology thereof |
| CN104026483A (en) * | 2014-04-26 | 2014-09-10 | 五河童师傅食品有限公司 | Detoxifying health-care rice containing green tea and production method thereof |
-
2014
- 2014-10-16 CN CN201410547906.5A patent/CN104304950A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN101856092A (en) * | 2009-04-09 | 2010-10-13 | 上海亦晨信息科技发展有限公司 | Fruit-vegetable recovered rice and preparation method thereof |
| CN101791083A (en) * | 2010-03-26 | 2010-08-04 | 周靖波 | Manufacturing method of nutrition enhancing rice |
| CN102578479A (en) * | 2012-02-15 | 2012-07-18 | 安徽劲宇食品有限公司 | Processing method of nutritional composite rice |
| CN102894264A (en) * | 2012-10-25 | 2013-01-30 | 湖北千点实业有限公司 | Method for preparing cured dry rice by taking second head rice as raw material |
| CN103766735A (en) * | 2014-01-17 | 2014-05-07 | 武汉轻工大学 | Low-gelatinization-degree staple food regenerated rice and processing technology thereof |
| CN104026483A (en) * | 2014-04-26 | 2014-09-10 | 五河童师傅食品有限公司 | Detoxifying health-care rice containing green tea and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124432A (en) * | 2015-08-21 | 2015-12-09 | 黑龙江省农业科学院食品加工研究所 | Processing method of extruded engineering rice combined with wild vegetables |
| CN105124432B (en) * | 2015-08-21 | 2018-11-13 | 黑龙江省农业科学院食品加工研究所 | A kind of compound wild vegetables extruding engineering rice processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190581B (en) | Processing technology for purple potato coarse cereal rice | |
| CN102178180B (en) | Highland barley rice made of highland barley powder and processing method thereof | |
| CN104207017A (en) | Preparation method of whole wheat flour | |
| CN104256319A (en) | Preparation method of shiitake reproduced rice | |
| CN102652548B (en) | Pregelatinized and re-pelleted composite brown rice | |
| CN103494104A (en) | Nutrition and health care rice and preparation method thereof | |
| CN107156630A (en) | A kind of preparation technology of water mill dumpling flour | |
| CN104872655A (en) | Whole-grain wolfberry fruit health-maintaining powder and production method thereof | |
| KR100878020B1 (en) | a making method for rice noodles | |
| CN105851791A (en) | Processing method of rice noodle segments | |
| CN104304950A (en) | Preparation method for dandelion reproduced rice | |
| CN105285721A (en) | Sorghum and honeysuckle dietary rice and preparation method thereof | |
| CN105478184A (en) | Buckwheat husking technology | |
| CN105029236A (en) | Sweet taste coarse cereal composite rice and preparation method thereof | |
| CN104256320A (en) | Preparation method of mulberry reproduced rice | |
| CN103054016A (en) | Preparation method of composite nutritional flour | |
| CN112515100A (en) | Instant cereal dry fruit meal replacement porridge (powder) and preparation method thereof | |
| CN103271337A (en) | Method for preparing composite nutritious flour | |
| CN104256317A (en) | Manufacture method of reproduced spinach rice | |
| CN104304948A (en) | Production method of reconstituted rice with tomatoes | |
| KR20140057091A (en) | Method of producing rice starch | |
| CN105192578A (en) | Yam and black bean kidney tonifying diet rice and preparation method of yam and black bean kidney tonifying diet rice | |
| CN104256318A (en) | Manufacture method of wolfberry tree fruit reproduced rice | |
| CN104351628A (en) | Preparation method of carrot reprocessed rice | |
| KR101926688B1 (en) | Manufacturing method for noodles using rice cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
|
| WD01 | Invention patent application deemed withdrawn after publication |