CN109480189A - A kind of industrialization manufacturing method of instant brown rice - Google Patents
A kind of industrialization manufacturing method of instant brown rice Download PDFInfo
- Publication number
- CN109480189A CN109480189A CN201811404569.9A CN201811404569A CN109480189A CN 109480189 A CN109480189 A CN 109480189A CN 201811404569 A CN201811404569 A CN 201811404569A CN 109480189 A CN109480189 A CN 109480189A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- instant
- instant brown
- fresh
- temperature
- 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.)
- Withdrawn
Links
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 120
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 208000001840 Dandruff Diseases 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 241000209094 Oryza Species 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 239000011265 semifinished product Substances 0.000 claims abstract description 19
- 239000000047 product Substances 0.000 claims abstract description 18
- 238000001125 extrusion Methods 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 13
- 230000008030 elimination Effects 0.000 claims abstract description 12
- 238000003379 elimination reaction Methods 0.000 claims abstract description 12
- 238000002203 pretreatment Methods 0.000 claims abstract description 11
- 239000013618 particulate matter Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000005253 cladding Methods 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims description 23
- 239000003651 drinking water Substances 0.000 claims description 18
- 235000020188 drinking water Nutrition 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 13
- 238000009455 aseptic packaging Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 230000009471 action Effects 0.000 claims description 6
- 230000003064 anti-oxidating effect Effects 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000001360 synchronised effect Effects 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000000415 inactivating effect Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000306 component Substances 0.000 description 9
- 239000003205 fragrance Substances 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 6
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000008358 core component Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of industrialization manufacturing methods of instant brown rice, and using brown rice as major ingredient, fresh brown rice raw material is successively obtained particulate matter after impurity elimination, fresh-keeping, cryogrinding are granulated these pre-treatment steps respectively；Crude instant brown rice is obtained after particulate matter is carried out specific extrusion cladding processing；Then the anti-dandruff processing of selection by winnowing is carried out to the crude instant brown rice, obtains clean, adhesion, the instant brown rice of graininess semi-finished product of the same size；The instant brown rice of the homoeomorphic finished product of traditional rice is finally obtained after high temperature bakes extruding.The present invention in the production process, using baking, can sterilising and enzyme inactivating and popped rice it is well-done, so that finished product is had more faint scent.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of industrialization manufacturing methods of instant brown rice.
Background technique
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, and interior protection cortex (pericarp, kind skin, megarchidium layer) is intact
Rice Kernel, since the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boil it is also relatively time-consuming,
But its slimming effect is significant.Compared with common exquisite rice, the content of vitamin, minerals and dietary fiber is richer in brown rice
Richness is considered to be a kind of healthy food of green.
Modern nutriology the study found that in brown rice rice bran and germ fraction vitamin B and vitamin E, human body can be improved
Immune function promotes blood circulation, moreover it is possible to help people to eliminate the mood of dejected agitation, make one dynamic.In addition, in brown rice
The microelements such as potassium, magnesium, zinc, iron, manganese are conducive to prevent cardiovascular disease and anemia.It also retains a large amount of dietary fibers,
It can promote intestinal beneficial bacterium proliferation, accelerate intestines peristalsis, softer stool, prevent constipation and intestinal cancer；Dietary fiber can also be with bile
Middle cholesterol combines, and promotes the discharge of cholesterol, so that hyperlipemia be helped to reduce blood lipid.
However though the nutritive value of brown rice is good, eats inconvenience, coarse mouthfeel, flavor is not good enough, and on the market
The finished product of production is mostly simple baking extrusion and puffing food, is limited by existing processing technology, nutritional ingredient is largely lost, and is
Pursuit crispy in taste and sacrifice health-care efficacy.
Summary of the invention
It is high, raciness that it is an object of that present invention to provide a kind of nutrition, using brown rice as the industrialization of the instant brown rice of major ingredient
Production method, the instant brown rice being prepared not only had had unique flavor and nutritive value, but also convenient, were easy to absorb.
The present invention is achieved through the following technical solutions:
A kind of industrialization manufacturing method of instant brown rice, wherein the production method of the instant brown rice are as follows:
S1, pretreatment of raw material: by fresh brown rice raw material respectively successively by impurity elimination, fresh-keeping, cryogrinding these pretreatment
Powder is obtained after step；
S2, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, which utilizes
Upper and lower two groups of rotations grind knife from horizontal and hard histogram to rolling effect of material, making it through the formation of stainless steel sieve pore simultaneously
Grain, operating temperature: -5-24.5 DEG C, relative humidity is less than or equal to 65%；
S3, extrusion cladding: the solid feeding that the obtained particulate matter is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water is 25 DEG C -75 DEG C, drinking water using quality so that quality aqueous in mixture and butt matter
The ratio between amount is 1:2.5-3.7, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, makes the extruding
Mean temperature control is at 104.4 DEG C hereinafter, custom core component product of the mixture in the extruder in the cavity of machine
Under the action of the wooden formula combination twin-screw, makees class " ∞ " word screw along the inside cavity of the extruder and carries out extrusion process,
The twin-screw one group two, the machine barrel use side machine barrel of the extruder, the eight word bore dias and the machine barrel of the machine barrel
Length ratio be 1:3.8-4.3, the extruder is composed of more piece machine barrel, from discharge end, screw thread push component
Direction of travel on successively there are five accurate arrangements: the first kneading block, an inverter and the second kneading block, third kneading block,
4th kneading block, the mixture finally promote component to be pushed to die head exit, obtain crude instant brown rice by the screw thread；
The anti-dandruff processing of S4, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant brown rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant brown rice with the angle of 1-20 degree in horizontal direction, and intermittently adjusts the big of blowing
It is small, make material undaform movement up and down, preferably shake off burr break flour, another is inhaled from the crude instant brown rice upper vertical
Wind siphons away separation by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size
The consistent instant brown rice of graininess semi-finished product；
S5, high temperature bake extruding: the instant brown rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant brown rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the rice finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S6, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, the pre-treatment step specifically includes:
S1.1, raw material are alternative: fresh brown rice being carried out selected impurity elimination processing, the brown rice for handling up to standard is used vacuum immediately
Or nitrogen charging or fill that preservation by low temperature processing after carbon is spare, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain fortune immediately after putting in order
Defeated, so that raw material is fresher, the instant brown rice quality of preparation is higher, and flavor is more preferable；
S1.2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, carefully
The granularity of grain is 200 μm -680 μm, and it is spare that the complete brown rice of milled processed is placed in fresh-keeping and storing in stainless cylinder of steel.
The invention has the following advantages: the present invention, using brown rice as the instant brown rice of major ingredient, brown rice and common exquisiteness are white
Rice is compared, and the content of brown rice vitamin, minerals and dietary fiber is richer, and it is edible to be suitable for all groups, it is easier to be absorbed, be eaten
With conveniently, flavor is good.
Method of the invention by baking, can sterilising and enzyme inactivating and instant brown rice it is well-done, retain to the maximum extent
Prototroph material composition, while the instant brown rice of finished product produced has both loose mouthfeel and faint scent, and it is normal not need setting
Pressure or vacuum degassing system have excellent technological effect, easy operating characteristics.
Other than objects, features and advantages described above, there are also other objects, features and advantages by the present invention.
The present invention is further detailed explanation below.
Specific embodiment
In order to be more clear goal of the invention of the invention, technical solution and its advantageous effects, below in conjunction with comparing
The present invention will be described in further detail with specific embodiment for example.It should be understood that the specific implementation of this specification description
Example is not intended to limit the present invention merely to the explanation present invention.
A kind of industrialization manufacturing method of instant brown rice disclosed by the invention, wherein the production method of the instant brown rice
Are as follows:
S1, pretreatment of raw material: by fresh brown rice raw material respectively successively by impurity elimination, fresh-keeping, cryogrinding these pretreatment
Powder is obtained after step；
S2, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, which utilizes
Upper and lower two groups of rotations grind knife from horizontal and hard histogram to rolling effect of material, making it through the formation of stainless steel sieve pore simultaneously
Grain, operating temperature: -5-24.5 DEG C, relative humidity is less than or equal to 65%；
S3, extrusion cladding: the solid feeding that the obtained particulate matter is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water be 25 DEG C -75 DEG C, the S3 drinking water using quality so that quality aqueous in mixture with
The ratio between butt quality is 1:2.5-3.7, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, makes institute
Mean temperature in the cavity of extruder is stated to control at 104.4 DEG C hereinafter, custom core of the mixture in the extruder
Under the action of parts juggle type combines twin-screw, makees class " ∞ " word screw along the inside cavity of the extruder and squeezed
Processing, the twin-screw one group two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel with it is described
The length ratio of machine barrel is 1:3.8-4.3, and the extruder is composed of more piece machine barrel, from discharge end, pushes member in screw thread
There are five successively accurately arranging on the direction of travel of device: the first kneading block, an inverter and the second kneading block, third are mediated
Block, the 4th kneading block, the mixture finally promote component to be pushed to die head exit, obtain crude instant rough by the screw thread
Rice；
The anti-dandruff processing of S4, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant brown rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant brown rice with the angle of 1-20 degree in horizontal direction, and intermittently adjusts the big of blowing
It is small, make material undaform movement up and down, preferably shake off burr break flour, another is inhaled from the crude instant brown rice upper vertical
Wind siphons away separation by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size
The consistent instant brown rice of graininess semi-finished product；
S5, high temperature bake extruding: the instant brown rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant brown rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the rice finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S6, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, the pre-treatment step specifically includes:
S1.1, raw material are alternative: fresh brown rice being carried out selected impurity elimination processing, the brown rice for handling up to standard is used vacuum immediately
Or nitrogen charging or fill that preservation by low temperature processing after carbon is spare, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain fortune immediately after putting in order
Defeated, so that raw material is fresher, the instant brown rice quality of preparation is higher, and flavor is more preferable；
S1.2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, carefully
The granularity of grain is 200 μm -680 μm, and it is spare that the complete brown rice of milled processed is placed in fresh-keeping and storing in stainless cylinder of steel.
It will be specifically addressed below by industrialization manufacturing method of the specific embodiment to above-mentioned full cereal popped rice.
Embodiment 1
A kind of industrialization manufacturing method of instant brown rice, wherein the production method of the instant brown rice are as follows:
S1, raw material are alternative: fresh brown rice being carried out selected impurity elimination processing, brown rice up to standard will be handled and uses vacuum low immediately
Warm Preservation Treatment is spare, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation, so that raw material is newer immediately after putting in order
Fresh, the instant brown rice quality of preparation is higher, and flavor is more preferable；
S2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, particulate
Granularity be 200 μm, it is spare that the complete brown rice of milled processed is placed in fresh-keeping and storing in stainless cylinder of steel；
S3, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, which utilizes
Upper and lower two groups of rotations grind knife from horizontal and hard histogram to rolling effect of material, making it through the formation of stainless steel sieve pore simultaneously
Grain, operating temperature: 5 DEG C, relative humidity 30%；
S4, extrusion cladding: the solid feeding that the obtained particulate matter is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water be 25 DEG C, drinking water using quality so that the ratio between quality aqueous in mixture and butt quality
For 1:3.7, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, in the cavity for making the extruder
Mean temperature control is at 104.4 DEG C hereinafter, custom core parts juggle type combination of the mixture in the extruder is double
Under the action of screw rod, makees class " ∞ " word screw along the inside cavity of the extruder and carry out extrusion process, the twin-screw
One group two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel are with the length ratio of the machine barrel
1:3.8, the extruder is composed of more piece machine barrel, from discharge end, screw thread push component direction of travel on according to
There are five secondary accurate arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, described
Mixture finally promotes component to be pushed to die head exit by the screw thread, obtains crude instant brown rice；
The anti-dandruff processing of S5, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant brown rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant brown rice with 5 degree in horizontal direction of angle, and intermittently adjusts the size of blowing, is made
Material up and down undaform movement, preferably shake off burr break flour, another from the crude instant brown rice upper vertical air draught, gently
Bits by wind siphon away separation after all falling off, and absorb the burr generated because squeezing rotary-cut, obtain completely, it is adhesion, in the same size
The instant brown rice of graininess semi-finished product；
S6, high temperature bake extruding: the instant brown rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant brown rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the rice finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S7, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, above-mentioned steps S1-S2 be pre-treatment step, the S1.1-S1.2 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S3-S7 is equivalent to the step S2-S6 in claim.
Embodiment 2
A kind of industrialization manufacturing method of instant brown rice, wherein the production method of the instant brown rice are as follows:
S1, raw material are alternative: fresh brown rice being carried out selected impurity elimination processing, will be handled after brown rice up to standard uses nitrogen charging immediately
Preservation by low temperature processing is spare, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation after putting in order immediately, so that raw material is more
Fresh, the instant brown rice quality of preparation is higher, and flavor is more preferable；
S2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, particulate
Granularity be 450 μm, it is spare that the complete brown rice of milled processed is placed in fresh-keeping and storing in stainless cylinder of steel；
S3, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, which utilizes
Upper and lower two groups of rotations grind knife from horizontal and hard histogram to rolling effect of material, making it through the formation of stainless steel sieve pore simultaneously
Grain, operating temperature: 15 DEG C, relative humidity 50%；
S4, extrusion cladding: the solid feeding that the obtained particulate matter is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water be 50 DEG C, drinking water using quality so that the ratio between quality aqueous in mixture and butt quality
For 1:3, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, makes to put down in the cavity of the extruder
Equal temperature control is at 104.4 DEG C hereinafter, custom core parts juggle type of the mixture in the extruder combines double spiral shells
Under the action of bar, makees class " ∞ " word screw along the inside cavity of the extruder and carry out extrusion process, the twin-screw one
Group two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:
4, the extruder is composed of more piece machine barrel, successively smart on the direction of travel of screw thread push component from discharge end
Really there are five arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, the mixing
Object finally promotes component to be pushed to die head exit by the screw thread, obtains crude instant brown rice；
The anti-dandruff processing of S5, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant brown rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant brown rice with 15 degree in horizontal direction of angle, and intermittently adjusts the size of blowing,
Make material undaform movement up and down, preferably shake off burr break flour, another from the crude instant brown rice upper vertical air draught,
Separation is siphoned away by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size one
The instant brown rice of graininess semi-finished product of cause；
S6, high temperature bake extruding: the instant brown rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant brown rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the rice finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S7, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, above-mentioned steps S1-S2 be pre-treatment step, the S1.1-S1.2 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S3-S7 is equivalent to the step S2-S6 in claim.
Embodiment 3
A kind of industrialization manufacturing method of instant brown rice, wherein the production method of the instant brown rice are as follows:
S1, raw material are alternative: fresh brown rice being carried out selected impurity elimination processing, brown rice up to standard will be handled and uses nitrogen immediately or fill
Preservation by low temperature processing is spare after carbon, and fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation, so that raw material immediately after putting in order
Fresher, the instant brown rice quality of preparation is higher, and flavor is more preferable；
S2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, particulate
Granularity be 680 μm, it is spare that the complete brown rice of milled processed is placed in fresh-keeping and storing in stainless cylinder of steel；
S3, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, which utilizes
Upper and lower two groups of rotations grind knife from horizontal and hard histogram to rolling effect of material, making it through the formation of stainless steel sieve pore simultaneously
Grain, operating temperature: 24.5 DEG C, relative humidity 65%；
S4, extrusion cladding: the solid feeding that the obtained particulate matter is delivered to intermeshing twin screw extruder in the same direction is entered
Mouthful, and it is synchronous with metering pump to the liquid spout of the extruder accurately inject a certain amount of constant temperature drinking water carry out it is compound,
The temperature of constant temperature drinking water be 75 DEG C, drinking water using quality so that the ratio between quality aqueous in mixture and butt quality
For 1:2.5, while being arranged and adjusting heating temperature-control system everywhere in the cavity of the extruder, in the cavity for making the extruder
Mean temperature control is at 104.4 DEG C hereinafter, custom core parts juggle type combination of the mixture in the extruder is double
Under the action of screw rod, makees class " ∞ " word screw along the inside cavity of the extruder and carry out extrusion process, the twin-screw
One group two, the machine barrel use side machine barrel of the extruder, eight word bore dias of the machine barrel are with the length ratio of the machine barrel
1:4.3, the extruder is composed of more piece machine barrel, from discharge end, screw thread push component direction of travel on according to
There are five secondary accurate arrangements: the first kneading block, an inverter and the second kneading block, third kneading block, the 4th kneading block, described
Mixture finally promotes component to be pushed to die head exit by the screw thread, obtains crude instant brown rice；
The anti-dandruff processing of S5, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant brown rice using two Middle pressure draught fans, and one
Platform is blowed below the crude instant brown rice with 20 degree in horizontal direction of angle, and intermittently adjusts the size of blowing,
Make material undaform movement up and down, preferably shake off burr break flour, another from the crude instant brown rice upper vertical air draught,
Separation is siphoned away by wind after gently bits all fall off, and absorbs the burr because squeezing rotary-cut generation, obtains clean, adhesion, size one
The instant brown rice of graininess semi-finished product of cause；
S6, high temperature bake extruding: the instant brown rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to
High temperature ovens are baked so that the instant brown rice of semi-finished product steep temperature rise extruding in a short time, be reduced as far as nutrition at
The loss divided, to obtain the rice finished product of crispy in taste, the similar traditional rice form for being full of faint scent；
S7, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot,
It is sealed packaging.
Wherein, above-mentioned steps S1-S2 be pre-treatment step, the S1.1-S1.2 being equivalent in aforementioned raw material pre-treatment step,
Above-mentioned steps S3-S7 is equivalent to the step S2-S6 in claim.
Sensory evaluation is carried out by 8 trained appraise persons, the every 20g of sample and 95-100 DEG C of boiled water 1:5 is reconstituted, and is soaked
After steeping 5min, with indexs such as color, smell, performance state, dispersibility, rehydrations, product is evaluated using sense organ description, specifically
Evaluation criterion is as follows:
Before reconstituting (30 points):
Color (5 points): uniform more light 4-5 points；The general 3-4 of brightness points；Luminance difference 1-3 points.
Smell (5 points):, which having natural strong fragrance, and is charred fragrance 4-5 divides；With natural flavor, but be charred fragrance compared with
It is light, free from extraneous odour 3-4 points, British plain spirits or obvious peculiar smell, 1-3 points.
Performance state (15 points): dispersion 10-15 complete, full, uniform in size points；Surface is slightly cracked, and has harsh feeling, is deposited
It is being adhered a 5-9 points；The grain of rice is excessive, and grain shape difficulty is distinguished, is adhered more 1-4 points.
Impurity (5 points): color tablets are no different, are charred grain, particle 4-5 point；It is no different color tablets, it is seen that be charred grain, particle 3-4 point；Have
Heterochromatic grain more is charred grain, particle 1-3 point.
After reconstituting (70 points):
Glossy degree (5 points): more light 4-5 points；The general 3-4 of brightness points；Luminance difference 1-3 points.
Smell (5 points):, which having natural strong fragrance, and is charred fragrance 4-5 divides；With natural flavor, but be charred fragrance compared with
It is light, free from extraneous odour 3-4 points, British plain spirits or obvious peculiar smell, 1-3 points.
Dispersed (15 points): being uniformly dispersed, no agglomeration, is suspended in congee soup 10-15 points；A small amount of agglomeration is slightly layered 5-9
Point；It floats and is layered or without suspension, agglomerates 1-4 points.
Rehydration (10 points): congee grain moderately expands, and has elasticity 8-10 points；Congee grain slightly has elasticity 6-8 points；Congee grain it is soft rotten or
Half-cooked 1-6 points.
Toughness (10 points): texture is preferable, and the sticky suitable 8-10 of congee soup points；Texture is slightly worse, slightly 6-8 points of layering, congee soup
Sticky or layering is 1-6 points serious.
Palatability (10): having suitable chewiness, and the 8-10 that do not stick to one's teeth divides；Slightly sticky thick, slightly harsh feeling, slightly sticky tooth 6-8
Point；Sticky or layering is serious, the 1-6 that sticks to one's teeth divides.
Smoothness (10 points): the moderate 8-10 of smoothness points；The smooth slightly worse 6-8 of degree points；Smooth degree difference 1-6 points.
Flavour (5 points): fragrance 4-5 points with congee itself；Basic free from extraneous odour 3-4 points；There are peculiar smell 1-3 points.
Evaluation result is as shown in the table:
According to the disclosure and teachings of the above specification, fields of the present invention obtain technical staff can also be to above-mentioned implementation
Mode is changed and is modified, and therefore, the present invention is not limited to above-mentioned specific embodiment, all those skilled in the art
Any conspicuous improvement, the replacement or modification that member is made on the basis of the present invention belong to protection model of the invention
It encloses.
Claims (9)
1. a kind of industrialization manufacturing method of instant brown rice, it is characterised in that: the production method of the instant brown rice are as follows:
S1, pretreatment of raw material: by fresh brown rice raw material respectively successively by impurity elimination, fresh-keeping, cryogrinding these pre-treatment steps
After obtain powder；
S2, low temperature, which grind to squeeze, to be granulated: the obtained powder being quantified average rate and is delivered to rotary granulator, the machine is using up and down
Two groups of rotations grind knives from horizontal and hard histogram to rolling effect of material, making it through stainless steel sieve pore formation particle, work simultaneously
Make temperature: -5-24.5 DEG C, relative humidity is less than or equal to 65%；
The obtained particulate matter: being delivered to the solid feeding entrance of intermeshing twin screw extruder in the same direction by S3, extrusion cladding, and
It is synchronous accurately to inject a certain amount of constant temperature drinking water to the liquid spout of the extruder with metering pump and carry out compound, it sets simultaneously
Heating temperature-control system everywhere in the cavity of the extruder is set and adjusted, mean temperature control in the cavity of the extruder is made to exist
104.4 DEG C hereinafter, under the action of custom core parts juggle type of the mixture in the extruder combines twin-screw, edge
The inside cavity of the extruder makees class " ∞ " word screw and carries out extrusion process, and the twin-screw one group two is described to squeeze
The machine barrel use side machine barrel of press, eight word bore dias of the machine barrel and the length ratio of the machine barrel are 1:3.8-4.3, described to squeeze
Press is composed of more piece machine barrel, from discharge end, is successively accurately disposed on the direction of travel of screw thread push component
Five: first kneading blocks, an inverter and the second kneading block, third kneading block, the 4th kneading block, the mixture finally by
The screw thread promotes component to be pushed to die head exit, obtains crude instant brown rice；
The anti-dandruff processing of S4, selection by winnowing: carrying out the anti-dandruff processing of selection by winnowing to the crude instant brown rice using two Middle pressure draught fans, one from
It is blowed below the crude instant brown rice with the angle of 1-20 degree in horizontal direction, and intermittently adjusts the size of blowing, made
Material up and down undaform movement, preferably shake off burr break flour, another from the crude instant brown rice upper vertical air draught, gently
Bits by wind siphon away separation after all falling off, and absorb the burr generated because squeezing rotary-cut, obtain completely, it is adhesion, in the same size
The instant brown rice of graininess semi-finished product；
S5, high temperature bake extruding: the instant brown rice of the consistent semi-finished product of particle obtained after the anti-dandruff processing of selection by winnowing is transported to high temperature
Oven is baked, so that the instant brown rice of semi-finished product steep temperature rise extruding in a short time, is reduced as far as nutritional ingredient
It is lost, to obtain the rice finished product of crispy in taste, the similar traditional rice form for being full of faint scent.
2. a kind of industrialization manufacturing method of instant brown rice as described in claim 1, it is characterised in that: the pre-treatment step
It specifically includes:
S1.1, raw material are alternative: fresh brown rice raw material is subjected to selected impurity elimination processing respectively, it is fresh-keeping using vacuum and low temperature immediately after
It handles spare；
S1.2, cryogrinding: the fresh-keeping brown rice of vacuum and low temperature is delivered to low-temperature grinding system and carries out grinding beading, will be ground
It is spare that the brown rice handled is placed in fresh-keeping and storing in stainless cylinder of steel.
3. a kind of industrialization manufacturing method of instant brown rice as claimed in claim 1 or 2, it is characterised in that: the step S5
Later, further comprising the steps of:
S6, aseptic packaging: being immediately transferred to aseptic packaging workshop for the high-temperature sterilization finished product for baking completion from oven while hot, carries out
Sealed package.
4. a kind of industrialization manufacturing method of instant brown rice as described in any one of claims 1-3, it is characterised in that: described
In S1.1: fresh feed carries out fresh-keeping anti-oxidation processing, cold chain transportation after putting in order immediately.
5. a kind of industrialization manufacturing method of instant brown rice according to any one of claims 1-4, it is characterised in that: described
In S1.2: the granularity of the particulate is 200 μm -680 μm.
6. a kind of industrialization manufacturing method of instant brown rice as described in any one in claim 1-5, it is characterised in that: the S3
The temperature of middle constant temperature drinking water is 25 DEG C -75 DEG C.
7. a kind of industrialization manufacturing method of instant brown rice as claimed in any one of claims 1 to 6, it is characterised in that: described in institute
S3 drinking water using quality so that the ratio between quality aqueous in mixture and butt quality be 1:2.5-3.7.
8. such as a kind of described in any item industrialization manufacturing methods of instant brown rice of claim 1-7, it is characterised in that: described
In S1.1, fresh instant brown rice raw material is subjected to selected impurity elimination processing, will be handled after instant brown rice up to standard uses nitrogen charging immediately
Preservation by low temperature processing is spare.
9. such as a kind of described in any item industrialization manufacturing methods of instant brown rice of claim 1-8, it is characterised in that: described
In S1.1, the raw material of fresh instant brown rice is subjected to selected impurity elimination processing respectively, the instant brown rice for handling up to standard is used immediately
Preservation by low temperature processing is spare after filling CO 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811404569.9A CN109480189A (en) | 2018-11-23 | 2018-11-23 | A kind of industrialization manufacturing method of instant brown rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811404569.9A CN109480189A (en) | 2018-11-23 | 2018-11-23 | A kind of industrialization manufacturing method of instant brown rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109480189A true CN109480189A (en) | 2019-03-19 |
Family
ID=65697478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811404569.9A Withdrawn CN109480189A (en) | 2018-11-23 | 2018-11-23 | A kind of industrialization manufacturing method of instant brown rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109480189A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652549A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice |
| CN102813142A (en) * | 2012-09-21 | 2012-12-12 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
-
2018
- 2018-11-23 CN CN201811404569.9A patent/CN109480189A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652549A (en) * | 2012-04-23 | 2012-09-05 | 安徽劲宇食品有限公司 | Compound brown rice |
| CN102813142A (en) * | 2012-09-21 | 2012-12-12 | 西藏天麦力健康品有限公司 | Highland barley-compounded instant rice and processing method thereof |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN103815299A (en) * | 2014-03-14 | 2014-05-28 | 湖南富马科食品工程技术有限公司 | Production method of whole-grain fast-food nutritional porridge |
| CN104381823A (en) * | 2014-11-17 | 2015-03-04 | 福建新顺成食品科技有限公司 | Formula of low glycemic index (GI) food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Singh et al. | Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures | |
| CN107019153A (en) | A kind of full oat hypolipemic function semi-dried noodle and its production method | |
| CN106562215A (en) | Spicy-flavored wire-drawing protein and producing method thereof | |
| CN109619424A (en) | A kind of industrialization manufacturing method of instant puffed wheat flower | |
| KR20190025094A (en) | Method of manufacturing extrusion molding rices using brown rices and instant brown rices manufactured by the same | |
| CN104957344A (en) | Extruded and puffed syrup-coated food prepared by using germinated brown rice as raw material and preparation method thereof | |
| CN105076942A (en) | Potato whole flour extruded noodles and preparation method thereof | |
| KR20200071478A (en) | Method for manufacturing nureungji dough comprising functional proteins | |
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN104509784A (en) | Brown rice cake and preparation method thereof | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN104872523B (en) | A kind of processing method of suitable diabetic hypertension complication instant rice | |
| WO2007055122A1 (en) | Method of producing artificial rice from soybean employed as the main starting material and artificial rice produced by the method | |
| CN104187280A (en) | Ripening process for wheat aleurome layer content, and product thereof | |
| KR101649831B1 (en) | Manufacturing method of wheat flour composition using rice bran and embryo | |
| KR20140055243A (en) | Manufacturing grain snack using pressure-puffing | |
| CN109480189A (en) | A kind of industrialization manufacturing method of instant brown rice | |
| CN1685918A (en) | Portable honey stuffing life nourishing food and its special processing equipment | |
| CN108514009A (en) | A kind of puffing rice cracker of wheat germ and preparation method thereof | |
| CN107927082A (en) | A kind of Weight-reducing and lipid-lowering whole-grain biscuit and its production method | |
| CN109619425A (en) | A kind of industrialization manufacturing method of fast food giant embryo brown rice | |
| CN109463634A (en) | A kind of industrialization manufacturing method of the instant rice of full cereal | |
| CN109662256A (en) | A kind of industrialization manufacturing method of the full cereal rice beans of fast food | |
| CN112889872A (en) | Cake with highland barley powder as basic raw material and cake making method | |
| CN109480190A (en) | A kind of industrialization manufacturing method of full cereal popped rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190319 |