CN104351628A - Preparation method of carrot reprocessed rice - Google Patents
Preparation method of carrot reprocessed rice Download PDFInfo
- Publication number
- CN104351628A CN104351628A CN201410547888.0A CN201410547888A CN104351628A CN 104351628 A CN104351628 A CN 104351628A CN 201410547888 A CN201410547888 A CN 201410547888A CN 104351628 A CN104351628 A CN 104351628A
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- CN
- China
- Prior art keywords
- rice
- carrot
- wind speed
- temperature
- preparation
- 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
- 244000000626 Daucus carota Species 0.000 title claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title claims 4
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000005469 granulation Methods 0.000 claims abstract description 5
- 230000003179 granulation Effects 0.000 claims abstract description 5
- 235000020232 peanut Nutrition 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000003801 milling Methods 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000209094 Oryza Species 0.000 abstract description 44
- 238000001125 extrusion Methods 0.000 abstract description 3
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000019713 millet Nutrition 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
- 238000000034 method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000707825 Argyrosomus regius Species 0.000 description 1
- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process 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
- 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
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of carrot reprocessed rice. The preparation method comprises steps as follows: broken rice is ground and sieved by a screen with 120 meshes, 20% of glutinous millet which are ground and sieved by a screen with 150 meshes, 5% of carrot meal, 3% of peanut meal, 0.15% of sucrose ester and 0.02% of konjaku flour are added and uniformly mixed, 30% of water is added, the mixture is uniformly blended and subjected to extrusion and pregelatinization by double screws and subjected to extrusion and granulation by the double screws, and rice is trimmed, dried at the temperature of 75 DEG C at the wind speed of 0.3 m/s for 7 minutes, dried at the temperature of 100 DEG C at the wind speed of 0.6 m/s for 15 minutes, dried at the temperature of 70 DEG C at the wind speed of 0.4 m/s for 8 minutes, polished and selected, and the carrot reprocessed rice is obtained.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of a kind of carrot 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 carrot of the present invention.
The object of the invention is to realize in the following manner: broken rice, pulverize, cross 120 mesh sieves, add through pulverizing, cross the Semen setariae 20% of 150 mesh sieves, carrot meal 5%, peanut meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mix, add water 30% 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 carrot rice milling again.
The shape of carrot 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, Semen setariae, carrot, 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 crocus, 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 500g, add through pulverizing, cross the Semen setariae 100g of 150 mesh sieves, carrot meal 25g, peanut meal powder 15g, sucrose ester 0.75g, konjaku flour 0.1g, mix, add water 150mL 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 carrot rice milling again.
Embodiment 2
Detailed description of the invention: take through pulverizing, cross 120 objects and sieve broken rice 800g, add through pulverizing, cross the Semen setariae 160g of 150 mesh sieves, carrot meal 40g, peanut meal powder 24g, sucrose ester 1.2g, konjaku flour 0.16g, mix, add water 240mL 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 carrot rice milling again.
Claims (1)
1. the invention provides the preparation method of a kind of carrot rice milling again, its feature is as follows: broken rice, pulverize, cross 120 mesh sieves, add through pulverizing, cross the Semen setariae 20% of 150 mesh sieves, carrot meal 5%, peanut meal powder 3%, sucrose ester 0.15%, konjaku flour 0.02%, mix, add water 30% 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 |
|---|---|---|---|
| CN201410547888.0A CN104351628A (en) | 2014-10-16 | 2014-10-16 | Preparation method of carrot reprocessed rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547888.0A CN104351628A (en) | 2014-10-16 | 2014-10-16 | Preparation method of carrot reprocessed rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351628A true CN104351628A (en) | 2015-02-18 |
Family
ID=52519019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410547888.0A Pending CN104351628A (en) | 2014-10-16 | 2014-10-16 | Preparation method of carrot reprocessed rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351628A (en) |
Citations (4)
| 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 |
| CN103190690A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Processing technology of vegetable and coarse cereal formula rice |
| CN103330145A (en) * | 2013-07-26 | 2013-10-02 | 调兵山市奥娃食品集团有限责任公司 | Nutritional composite corn granule preparation technology |
| CN103609954A (en) * | 2013-11-28 | 2014-03-05 | 福建新顺成食品科技有限公司 | Five-grain rice and preparation method thereof |
-
2014
- 2014-10-16 CN CN201410547888.0A patent/CN104351628A/en active Pending
Patent Citations (4)
| 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 |
| CN103190690A (en) * | 2013-04-19 | 2013-07-10 | 重庆浩田食品有限公司 | Processing technology of vegetable and coarse cereal formula rice |
| CN103330145A (en) * | 2013-07-26 | 2013-10-02 | 调兵山市奥娃食品集团有限责任公司 | Nutritional composite corn granule preparation technology |
| CN103609954A (en) * | 2013-11-28 | 2014-03-05 | 福建新顺成食品科技有限公司 | Five-grain rice and preparation method thereof |
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| 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: 20150218 |
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| WD01 | Invention patent application deemed withdrawn after publication |