CN105124432B - A kind of compound wild vegetables extruding engineering rice processing method - Google Patents
A kind of compound wild vegetables extruding engineering rice processing method Download PDFInfo
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- CN105124432B CN105124432B CN201510518695.7A CN201510518695A CN105124432B CN 105124432 B CN105124432 B CN 105124432B CN 201510518695 A CN201510518695 A CN 201510518695A CN 105124432 B CN105124432 B CN 105124432B
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
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- 238000001125 extrusion Methods 0.000 claims abstract description 19
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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Classifications
-
- 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
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a kind of compound wild vegetables extruding engineering rice processing methods, including fresh wild herb to pre-process, and cracks rice, rice bran crushes, phosphatide dissolving, hybrid modulation, extrusion forming, dry, cooling six steps.Compared with prior art, the present invention nutrition is balanced comprehensively, solving the problems, such as existing extruding engineering rice, the grain of rice is cracked there are grain of rice air entrapment and after drying, meanwhile, improve the cooking property of extruding engineering rice.
Description
Technical field
The present invention relates to a kind of processing methods of extruding engineering rice, and in particular to a kind of compound wild vegetables extruding engineering rice adds
Work method.
Background technology
For rice as Chinese first big staple food, machining accuracy is higher and higher, causes in paddy in addition to carbohydrate
Nutritional ingredient (such as protein, fat, cellulose, minerals and vitamins) is largely lost in rice milling process.Edible pure white is big
Rice and the problem of think little of the improvement of nutrition again, will result in nutrition intake deficiency and nutrient imbalance, to seriously affect people
Health.2014, Heilongjiang Province's rice yield was 1504.15 ten thousand tons, accounts for the 11.5% of national total output, rice adds
What work generated cracks rice about 112.8 ten thousand tons, and the rice bran of generation is about 135.4 ten thousand tons, this two parts byproduct is with extremely low price
It sells, causes a large amount of wasting of resources, be greatly reduced the profit margin of Rice Milling Enterprises.
Purple perilla tender leaf is full of nutrition, contains protein, fat, soluble sugar, dietary fiber, carrotene, vitamin B1、
The ingredients such as vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese and selenium, perilla leaf warm-natured acrid flavour, with inducing diaphoresis, cold dispelling, qi-regulating
Effect, it has been investigated that, each position of purple perilla uniformly has good antitumaous effect, especially stronger with the effect in blade.Its seed
Also because containing high protein, oryzanol, vitamin E, vitamin B1, leukotrienes, linoleic acid, oleic acid, sterol, the ingredients such as phosphatide and can
It is edible, and, phlegm asthma inverse to cough, the stagnation of the circulation of vital energy, constipation etc. have therapeutic effect.In dandelion containing taraxol, taraxacin, choline,
A variety of health-nutrition ingredients such as organic acid, synanthrin, trace element and vitamin, there is anti-inflammatory, diuresis, laxative, removing jaundice subcutaneous ulcer, cholagogic etc.
Effect.
Have a few wife and children's Large-scale enterprises currently, domestic and producing extruding engineering rice, but is due to product formula unreasonable
And technique, equipment is immature, have inside the generally existing grain of rice bubble, it is dry after grain of rice deformation, have crackle, cooking difference etc. and ask
Topic, product can not stablize sale on the market, and some is even in the state to stop production throughout the year.
Invention content
The purpose of the present invention is being directed to deficiency in the prior art, comprehensive nutrition, appearance and steaming can be processed by providing one kind
Boil characteristic preferably compound wild vegetables extruding engineering rice processing method.
To achieve the above object, the invention discloses following technical solutions：
A kind of compound wild vegetables extruding engineering rice processing method, includes the following steps：
S1 fresh wild herbs pre-process：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, the system of squeezing the juice after draining
It obtains Wild vegetable juice or wild vegetables dry powder is made in drying；
S2 cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve；
S3 phosphatide dissolves：Soybean lecithin is taken, water is added and stirs evenly, phospholipid solution is made；
S4 mixing is quenched：
When using Wild vegetable juice, rice flour, bran powder and konjaku flour are subjected to dry powder blend, Wild vegetable juice, phosphorus is successively added
Lipoprotein solution and water stir evenly, and soybean oil is then added and stirs evenly；
When using wild vegetables dry powder, first weighs rice flour, bran powder, konjaku flour and wild vegetables dry powder and carry out dry powder blend, first
Phospholipid solution is added and water stirs evenly, soybean oil is then added and stirs evenly；
S5 extrusion formings：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 60-70 DEG C；
S6 is dry, cooling：The grain of rice after extrusion forming is after reciprocating sieve, the side that is combined with cold front heavy rain using heated-air drying
The final water content of formula, product is controlled in 11-13%.
Further, purple perilla, dandelion 30-50g are respectively taken in the step S1 when Wild vegetable juice processed, be added 0.5kg water into
Row homogenate is squeezed the juice.
Further, in the step S1 when wild vegetables dry powder processed, by drying, crushing after draining, hill dried vegetable is made
Powder.
Further, in the step S3, the specific proportioning of phospholipid solution is 100-200g soybean lecithins, and 0.5kg is added
Water stirs evenly.
Further, the specific proportioning in the step 4 is：
When using Wild vegetable juice, first weighs rice flour 93kg, bran powder 5kg and konjaku flour 2kg carries out dry powder blend, successively add
Enter 0.5kg Wild vegetable juices, 0.5kg phospholipid solutions and 17-19kg water to stir evenly, the stirring of 0.5-1.0kg soybean oils is then added
Uniformly；
When using wild vegetables dry powder, rice flour 93kg, bran powder 5kg, konjaku flour 2kg and wild vegetables dry powder 0.02kg are first weighed
Dry powder blend is carried out, 0.5kg phospholipid solutions successively are added and 17.5-19.5kg water stirs evenly, it is big that 0.5-1.0kg is then added
Soya-bean oil stirs evenly.
Further, the step S6 heated-air drying temperature control is at 60-80 DEG C.
A kind of compound wild vegetables extruding engineering rice processing method disclosed by the invention, compared with prior art, by rice plus
The by-product of work, which is cracked rice, to be mixed with rice bran and wild vegetables purple perilla, dandelion, is quenched, be squeezed into common head milled rice appearance and
The consistent rice pellets of cooking property.Nutrition is balanced comprehensively, has plurality of health care functions, simply eaten convenient, is suitable for existing
For the life of rhythm.By the improvement of technique and formula, solving existing extruding engineering rice, there are grain of rice air entrapment and dryings
Cracked (quick-fried waist) problem of the grain of rice afterwards, meanwhile, improve the cooking property of extruding engineering rice.
Description of the drawings
Fig. 1 is the flow chart of the present invention.
Specific implementation mode
With reference to embodiment and with reference to attached drawing, the invention will be further described.
Embodiment 1
Example one
1, fresh wild herb pre-processes：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, 30g is respectively taken, is added
0.5kg water is homogenized or is squeezed the juice, and Wild vegetable juice is made.
2, it cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve.
3, phosphatide dissolves：100 grams of soybean lecithins are weighed, 0.5kg water is added and stirs evenly, phospholipid solution is made.
4, it mixes quenched：It first weighs rice flour 93kg, bran powder 5kg and konjaku flour 2kg carries out dry powder blend, be successively added
0.5kg Wild vegetable juices, 0.5kg phospholipid solutions and 17kg water stir evenly, and 0.5kg soybean oils are then added and stir evenly.
5, extrusion forming：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 60 DEG C.
6, dry, cooling：The grain of rice after extrusion forming is after vibrating screen, the side that is combined with cold front heavy rain using heated-air drying
Formula, at 60 DEG C, the final moisture content of product is controlled 11% the control of heated-air drying temperature.
Embodiment 2
1, fresh wild herb pre-processes：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, respectively taken after draining
40g is added 0.5kg water and is homogenized or is squeezed the juice, Wild vegetable juice is made.
2, it cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve.
3, phosphatide dissolves：120 grams of soybean lecithins are weighed, 0.5kg water is added and stirs evenly, phospholipid solution is made.
4, it mixes quenched：It first weighs rice flour 93kg, bran powder 5kg and konjaku flour 2kg carries out dry powder blend, be successively added
0.5kg Wild vegetable juices, 0.5kg phospholipid solutions and 18kg water stir evenly, and 0.8kg soybean oils are then added and stir evenly.
5, extrusion forming：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 65 DEG C.
6, dry, cooling：The grain of rice after extrusion forming is after vibrating screen, the side that is combined with cold front heavy rain using heated-air drying
Formula, at 70 DEG C, the final moisture content of product is controlled 12% the control of heated-air drying temperature.
Embodiment 3
1, fresh wild herb pre-processes：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, respectively taken after draining
50g is added 0.5kg water and is homogenized or is squeezed the juice, Wild vegetable juice is made.
2, it cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve.
3, phosphatide dissolves：200 grams of soybean lecithins are weighed, 0.5kg water is added and stirs evenly, phospholipid solution is made.
4, it mixes quenched：It first weighs rice flour 93kg, bran powder 5kg and konjaku flour 2kg carries out dry powder blend, be successively added
0.5kg Wild vegetable juices, 0.5kg phospholipid solutions and 19kg water stir evenly, and 1.0kg soybean oils are then added and stir evenly.
5, extrusion forming：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 70 DEG C.
6, dry, cooling：The grain of rice after extrusion forming is after vibrating screen, the side that is combined with cold front heavy rain using heated-air drying
Formula, at 80 DEG C, the final moisture content of product is controlled 13% the control of heated-air drying temperature.
Embodiment 4
1, fresh wild herb pre-processes：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, done after draining
Dry, crushing, is made wild vegetables dry powder.
2, it cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve.
3, phosphatide dissolves：100 grams of soybean lecithins are weighed, 0.5kg water is added and stirs evenly, phospholipid solution is made.
4, it mixes quenched：Rice flour 93kg, bran powder 5kg, konjaku flour 2kg and wild vegetables dry powder 0.02kg is first weighed to be done
Powder mixes, and 0.5kg phospholipid solutions successively are added and 17.5kg water stirs evenly, and 0.5kg soybean oils are then added and stir evenly.
5, extrusion forming：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 60 DEG C.
6, dry, cooling：The grain of rice after extrusion forming is after vibrating screen, the side that is combined with cold front heavy rain using heated-air drying
Formula, at 70 DEG C, the final moisture content of product is controlled 12% the control of heated-air drying temperature.
Embodiment 5
1, fresh wild herb pre-processes：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, done after draining
Dry, crushing, is made wild vegetables dry powder.
2, it cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve.
3, phosphatide dissolves：150 grams of soybean lecithins are weighed, 0.5kg water is added and stirs evenly, phospholipid solution is made.
4, it mixes quenched：Rice flour 93kg, bran powder 5kg, konjaku flour 2kg and wild vegetables dry powder 0.02kg is first weighed to be done
Powder mixes, and 0.5kg phospholipid solutions successively are added and 18kg water stirs evenly, and 0.6kg soybean oils are then added and stir evenly.
5, extrusion forming：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 65 DEG C.
6, dry, cooling：The grain of rice after extrusion forming is after vibrating screen, the side that is combined with cold front heavy rain using heated-air drying
Formula, at 70 DEG C, the final moisture content of product is controlled 12% the control of heated-air drying temperature.
Embodiment 6
1, fresh wild herb pre-processes：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, done after draining
Dry, crushing, is made wild vegetables dry powder.
2, it cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve.
3, phosphatide dissolves：200 grams of soybean lecithins are weighed, 0.5kg water is added and stirs evenly, phospholipid solution is made.
4, it mixes quenched：Rice flour 93kg, bran powder 5kg, konjaku flour 2kg and wild vegetables dry powder 0.02kg is first weighed to be done
Powder mixes, and 0.5kg phospholipid solutions successively are added and 19.5kg water stirs evenly, and 1.0kg soybean oils are then added and stir evenly.
5, extrusion forming：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, squeezes temperature control
System is at 70 DEG C.
6, dry, cooling：The grain of rice after extrusion forming is after vibrating screen, the side that is combined with cold front heavy rain using heated-air drying
Formula, at 80 DEG C, the final moisture content of product is controlled 11% the control of heated-air drying temperature.
The present invention improves product formula and process equipment, can process comprehensive nutrition, appearance and cooking property
Ideal extruding engineering rice, may be implemented industrialization production.
Refer to Fig. 1.Fig. 1 is to be elaborated to flow of the present invention.
1. cracking rice, rice bran crushes：It crushed 40 mesh sieve.
2. fresh wild herb pre-processes：
(1) in wild vegetables (the purple perilla, dandelion) picking season, fresh wild herb is cleaned up into rear draining, is added a certain amount of
Water carry out tissue homogenate (or squeezing the juice).
(2) the wild vegetables picking season will be dried, crush after extra fresh vegetable wash clean after store, be the non-picking season
Process extruding engineering rice reserve materials.
3. mixing is quenched：
(1) soybean lecithin is both nutrition fortifier and emulsifier, lubricant in dispensing, and extruding engineering rice can be made to steam
Boil rear adhesion.
(2) konjaku flour in dispensing is both raw-food material and a kind of good natural thickener (edible glue), Ke Yigai
Elasticity after kind extruding engineering rice boiling and chewiness.
(3) soybean oil in dispensing can be combined the low-moisture activity of drop in extrusion forming material melting process with moisture,
Low-moisture molecular motion is dropped, the bubble phenomenon of extruding engineering rice is improved.
4. extrusion forming：
Temperature control is squeezed at 60-70 DEG C.Temperature is too low, boring half steaming, and extruding engineering rice surface can be caused thick
Rough, temperature is excessively high, and moisture movement aggravation causes pressure to increase, and bubble occurs in extruding engineering Miyi.
5. drying, cooling：
In such a way that heated-air drying is combined with cold front heavy rain, the control of heated-air drying temperature at 60-80 DEG C, product it is final
Moisture is controlled in 11-13%, and the selection of drying mode and temperature can effectively solve the problems, such as the quick-fried waist of the grain of rice.
The above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art,
Without departing from the invention herein, can also be to several improvement of the invention made and supplement, these are improved and supplement, should also regard
For protection scope of the present invention.
Claims (1)
1. a kind of compound wild vegetables extruding engineering rice processing method, which is characterized in that include the following steps：
S1 fresh wild herbs pre-process：Light violet Soviet Union after picking, selecting, fresh dandelion are cleaned up, obtained mountain of squeezing the juice after draining
Wild vegetables dry powder is made in edible wild herbs juice or drying；
S2 cracks rice, rice bran crushes：It will crack rice and be crushed with rice bran, rice flour and bran powder is made, and cross 40 mesh sieve；
S3 phosphatide dissolves：Soybean lecithin is taken, water is added and stirs evenly, phospholipid solution is made；
S4 mixing is quenched：
When using Wild vegetable juice, rice flour, bran powder and konjaku flour are subjected to dry powder blend, it is molten that Wild vegetable juice, phosphatide is successively added
Liquid and water stir evenly, and soybean oil is then added and stirs evenly；
When using wild vegetables dry powder, first weighs rice flour, bran powder, konjaku flour and wild vegetables dry powder and carry out dry powder blend, be first added
Phospholipid solution and water stir evenly, and soybean oil is then added and stirs evenly；
S5 extrusion formings：Mixed material be squeezed into rice kernel shape through twin (double) screw extruder, temperature control is squeezed and exists
60-70℃；
S6 is dry, cooling：The grain of rice after extrusion forming is after reciprocating sieve, in such a way that heated-air drying is combined with cold front heavy rain,
The final water content of product is controlled in 11-13%；
In the step S1 when Wild vegetable juice processed, purple perilla, dandelion 30-50g are respectively taken, 0.5kg water is added and is homogenized or is squeezed the juice；
In the step S1 when wild vegetables dry powder processed, by drying, crushing after draining, wild vegetables dry powder is made；
In the step S3, the specific proportioning of phospholipid solution is 100-200g soybean lecithins, and 0.5kg water is added and stirs evenly；
In the step 4 it is specific proportioning be：
When using Wild vegetable juice, first weighs rice flour 93kg, bran powder 5kg and konjaku flour 2kg carries out dry powder blend, be successively added
0.5kg Wild vegetable juices, 0.5kg phospholipid solutions and 17-19kg water stir evenly, and it is equal that the stirring of 0.5-1.0kg soybean oils is then added
It is even；
When using wild vegetables dry powder, first weighs rice flour 93kg, bran powder 5kg, konjaku flour 2kg and wild vegetables dry powder 0.02kg and carry out
Dry powder blend is successively added 0.5kg phospholipid solutions and 17.5-19.5kg water stirs evenly, and 0.5-1.0kg soybean oils are then added
It stirs evenly；
The step S6 heated-air drying temperature control is at 60-80 DEG C.
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| US6890573B1 (en) * | 2000-10-23 | 2005-05-10 | Masuya Co., Ltd. | Method for applying sauce and method for manufacturing rice cracker |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN103392977A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | High-protein nutrition enrichment composite rice and preparation method thereof |
| CN104304950A (en) * | 2014-10-16 | 2015-01-28 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method for dandelion reproduced rice |
| CN104824566A (en) * | 2015-04-23 | 2015-08-12 | 武汉轻工大学 | Special regenerated rice and classified preparation and classification method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6890573B1 (en) * | 2000-10-23 | 2005-05-10 | Masuya Co., Ltd. | Method for applying sauce and method for manufacturing rice cracker |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN103392977A (en) * | 2013-07-01 | 2013-11-20 | 天津北融米业有限公司 | High-protein nutrition enrichment composite rice and preparation method thereof |
| CN104304950A (en) * | 2014-10-16 | 2015-01-28 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method for dandelion reproduced rice |
| CN104824566A (en) * | 2015-04-23 | 2015-08-12 | 武汉轻工大学 | Special regenerated rice and classified preparation and classification method |
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