CN111955664A - Nutritious instant pearl rice and production method thereof - Google Patents
Nutritious instant pearl rice and production method thereof Download PDFInfo
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- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 235000016709 nutrition Nutrition 0.000 claims abstract description 46
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 239000000463 material Substances 0.000 claims abstract description 40
- 230000018044 dehydration Effects 0.000 claims abstract description 27
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- 238000005520 cutting process Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 5
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- 238000000034 method Methods 0.000 abstract description 13
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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
- 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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- 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
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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
- 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
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- 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
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Abstract
The invention discloses a nutritious instant pearl rice, which comprises the following components: the nutritional convenient pearl rice is prepared from the following raw materials in parts by mass: 85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black beans. The nutritional instant pearl rice provided by the invention takes corn as a main raw material and black rice and black beans with rich nutrition as auxiliary materials, and has the advantages of high nutritional value, convenience for eating and good taste. The invention also provides a production method of the nutritional instant pearl rice, the nutritional pearl rice is prepared by double-screw extrusion, granulation, cutting and re-puffing, and the drying temperature is controlled in the homogenizing and dehydration process, so that the preparation efficiency and the edible taste of the nutritional pearl rice are improved.
Description
Technical Field
The invention relates to nutritional instant pearl rice and a production method thereof, belonging to the field of food processing.
Background
With the development of national economy, the pace of life is accelerated and the living standard of people is improved, so that convenience food is increasingly favored by people. According to the prediction of experts of the Chinese food industry association, the convenience of food becomes one of five major trends of the development of the food industry in China in the future. The convenience of food in China is mainly the convenience of rice and flour products. However, for years, instant foods always take cooked wheaten food as a main part, and a single product structure cannot meet the diversified demands of people, so that the problem that enterprises get a vicious way of crossing single-legged bridges is caused.
At present, the traditional instant rice is mainly obtained through the working procedures of whole-grain rice cleaning, soaking, cooking, drying and the like, not only is the nutrition loss serious, but also the instant rice lacks proper viscoelasticity after rehydration due to the loss of soluble components, and simultaneously, the hardness and the brittleness of the instant rice after soaking and cooking are poor, and the taste and the nutritional value are not ideal enough.
Disclosure of Invention
The invention designs and develops a nutritional instant pearl rice, which takes corn as a main raw material and black rice and black beans with rich nutrition as auxiliary materials, and has high nutritional value, convenient eating and good taste.
The invention also designs and develops a production method of the nutritional convenient pearl rice, the nutritional pearl rice is prepared by double-screw extrusion, granulation, cutting and re-puffing, and the drying temperature is controlled in the homogenizing and dehydration process, so that the preparation efficiency and the edible taste of the nutritional pearl rice are improved.
The technical scheme provided by the invention is as follows:
a nutritious instant pearl rice, comprising:
the nutritional convenient pearl rice is prepared from the following raw materials in parts by weight:
85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black beans;
preferably, the nutritional instant pearl rice consists of the following components in parts by mass:
90 parts of corn, 6 parts of black rice and 4 parts of black bean.
A production method of nutritional instant pearl rice comprises the following steps:
step one, weighing raw materials according to parts by weight, and comprises the following steps: 85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black beans are crushed to obtain compound raw material powder, and the obtained compound raw material powder is put into an oven for drying treatment;
step two, carrying out double-screw extrusion, granulation and cutting on the dried compound raw material powder to obtain micro-expanded material particles;
step three, introducing the micro-puffed material particles into a fluidized bed dryer, and performing homogenization and dehydration;
and step four, feeding the homogenized and dehydrated material particles into a baking device for re-puffing, and cooling the re-puffed material to obtain the nutritional convenient pearl rice.
Preferably, the particle size of the compound raw material powder is 0.2-0.45 mm.
Preferably, the temperature of the drying treatment is 45 ℃, and the water content of the compound raw material powder is less than or equal to 13 percent after the drying treatment.
Preferably, in the second step, the conditions for performing twin-screw extrusion on the compounded raw material powder are as follows:
the first stage temperature: 50-70 ℃;
second-stage temperature: 110-130 ℃;
third-stage temperature: 130-150 ℃;
temperature in the fourth stage: 110-130 ℃;
temperature in the fifth stage: 100-120 ℃;
the rotating speed of the screw is as follows: 130-160 r/min;
the water adding amount is 15 to 25 percent;
the rotating speed of the cutter head of the cutting machine is 400 r/min.
Preferably, the empirical formula of the temperature for the dehydration by homogenization is:
in the formula, m1Is the mass fraction m of corn2Is prepared from black rice (m)3V is the mass fraction of black soya bean1For forward wind speed, v2Is upward wind speed, PiThe pressure of the fluidized bed during working,
Is at atmospheric pressure,
The temperature for homogenizing and dewatering is the base.
Wherein the forward wind speed is 10-15 m/s, the upward wind speed is 10m/s, and the basic homogenization dehydration temperature is 40 ℃.
Preferably, the conditions for the re-puffing are:
the baking device is divided into two temperature control areas, including:
in the first area, the baking temperature is 190-210 ℃;
in the second zone, the baking temperature is 160-190 ℃;
the conveying speed was 0.2 m/s.
The invention has the following beneficial effects: the nutritious instant pearl rice provided by the invention contains various raw materials, has high nutritive value, good product quality and convenient eating, and is an ideal instant food.
The production method of the nutritional convenient pearl rice provided by the invention has the advantages that the production process is environment-friendly, no waste residue, no waste gas and no harmful substances are generated, and the green production is realized. Moreover, no essence, pigment, antioxidant and preservative are used in the whole process, the product is safe to eat, and meanwhile, no toxic substance is generated in the production process, so that green production is realized. The nutritional pearl rice processed by the method can effectively improve the edible food quality, and the nutritional convenient pearl rice can be used as a prefabricated raw material for preparing pearl soup, so that the method is time-saving and nutritional, and is a necessary food for fast-paced life.
Drawings
FIG. 1 is a production flow chart of the nutritious instant pearl rice of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
As shown in figure 1, the invention provides a nutritional instant pearl rice which is composed of the following raw materials in parts by weight:
85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black bean.
In another embodiment, the nutritional instant pearl rice consists of the following components in parts by mass:
90 parts of corn, 6 parts of black rice and 4 parts of black bean.
The nutritional instant pearl rice provided by the invention takes corn as a main raw material and black rice and black beans with rich nutrition as auxiliary materials, and has the advantages of high nutritional value, convenience for eating and good taste.
The invention also provides a production method of the nutritional instant pearl rice, the nutritional pearl rice is prepared by double-screw extrusion, granulation, cutting and re-expansion, and the drying temperature is controlled in the process of homogenization and dehydration, so that the preparation efficiency and the edible taste of the nutritional pearl rice are improved, and the method comprises the following steps:
step one, weighing raw materials according to parts by weight, and comprises the following steps: 85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black beans are crushed to obtain compound raw material powder, and the obtained compound raw material powder is put into an oven for drying treatment;
step two, carrying out double-screw extrusion, granulation and cutting on the dried compound raw material powder to obtain micro-expanded material particles;
step three, introducing the micro-puffed material particles into a fluidized bed dryer, and performing homogenization and dehydration;
and step four, feeding the homogenized and dehydrated material particles into a baking device for re-puffing, and cooling the re-puffed material to obtain the nutritional convenient pearl rice.
The raw materials are crushed to the specified particle size by a crusher to achieve the best quality of the nutritional pearl rice, and the crushed particle size directly influences the product quality, so that the particle size of the compound raw material powder is preferably 0.2-0.45 mm in the invention; the crushed compound raw material powder needs to be dried at the temperature of 45 ℃ to ensure that the water content is below 13 percent.
And a double-screw extrusion system is adopted, and the micro-puffing of the materials is realized through condition control, so that the quality of the obtained product is ensured.
Adding the compound raw material powder into a double-screw extrusion system, extruding under the condition of five-stage temperature control,
the temperature control conditions of the five sections are as follows:
the first stage temperature: 50-70 ℃;
second-stage temperature: 110-130 ℃;
third-stage temperature: 130-150 ℃;
temperature in the fourth stage: 110-130 ℃;
temperature in the fifth stage: 100-120 ℃;
the rotating speed of the screw is as follows: 130-160 r/min;
in the screw extrusion process, the water adding amount is accurately controlled to be 15% -25%, the rotating speed of the screw is 130-160 r/min, extruded strip-shaped materials are cut and granulated, and the rotating speed of a cutter head of a cutting machine is 400r/min, so that micro-expanded material particles are obtained.
Introducing the puffed granular material into a fluidized bed dryer by using an induced draft fan, and performing homogenization and dehydration, wherein the empirical formula of the temperature of the homogenization and dehydration is as follows:
in the formula, m1Is the mass fraction m of corn2Is prepared from black rice (m)3V is the mass fraction of black soya bean1For forward wind speed, v2Is upward wind speed, PiThe pressure of the fluidized bed during working,
Is at atmospheric pressure,
The temperature for homogenizing and dewatering is the base.
Wherein the forward wind speed is 10-15 m/s, the upward wind speed is 10m/s, and the basic homogenization dehydration temperature is 40 ℃.
The homogenized and dehydrated material particles enter a full-automatic baking device for re-puffing, the full-automatic baking device is divided into two temperature zones, and the baking temperature of one zone is 190-210 ℃; the baking temperature of the second area is 160-190 ℃; the conveyor speed was 0.2 m/s; cooling the re-puffed material particles by a conveyor belt to obtain the nutritional convenient pearl rice.
Example 1
Weighing 85 parts of corn, 8 parts of black rice and 7 parts of black beans, and crushing by using a crusher, wherein the crushed particle size directly influences the product quality, so that the particle size of the compound raw material powder is preferably 0.2-0.45 mm; dispersing and spreading the crushed compound raw material powder in a stainless steel tray, and drying the stainless steel tray in a 45 ℃ oven until the water content is 12.8%;
step two, putting the dried compound raw material powder into a double-screw extruder for extrusion, adopting a five-section temperature control condition for extrusion,
the temperature control conditions of the five sections are as follows:
the first stage temperature: 50 ℃;
second-stage temperature: 110 ℃;
third-stage temperature: 130 ℃;
temperature in the fourth stage: 110 ℃;
temperature in the fifth stage: 100 ℃;
in the screw extrusion process, accurately controlling the water adding amount to be 15 percent and the rotating speed of the screw to be 130r/min, cutting and granulating the extruded strip-shaped material, and controlling the rotating speed of a cutter head of a cutting machine to be 400r/min to obtain micro-expanded material particles;
step three, introducing the micro-expanded material particles into a fluidized bed dryer by using an induced draft fan for homogenization and dehydration,
the temperature of the homogenization dehydration satisfies the following conditions:
in the formula, m1Is the mass fraction m of corn2Is prepared from black rice (m)3V is the mass fraction of black soya bean1For forward wind speed, v2Is upward wind speed, PiThe pressure of the fluidized bed during working,
Is at atmospheric pressure,
The temperature for homogenizing and dewatering is the base.
Wherein the forward wind speed is 10-15 m/s, the upward wind speed is 10m/s, the basic homogenization dehydration temperature is 40 ℃, and the pressure of the fluidized bed during working is 96.35 kpa.
And step four, the homogenized and dehydrated material particles enter a full-automatic baking device for re-puffing, the full-automatic baking device is divided into two temperature control areas, wherein the baking temperature of the first temperature control area is 190 ℃, the baking temperature of the second temperature control area is 160 ℃, the conveying speed of a conveying belt of the baking device is 0.2m/s, and the re-puffed material particles are cooled to obtain the finished product of the nutritional convenient pearl rice.
Example 2
Step one, 90 parts of corn, 6 parts of black rice and 4 parts of black bean are weighed and crushed by a crusher, and the crushed particle size can directly influence the product quality, so that the particle size of the compound raw material powder is preferably 0.2-0.45 mm; dispersing and spreading the crushed compound raw material powder in a stainless steel tray, and drying the stainless steel tray in a 45 ℃ oven until the water content is 12.6%;
step two, putting the dried compound raw material powder into a double-screw extruder for extrusion, adopting a five-section temperature control condition for extrusion,
the temperature control conditions of the five sections are as follows:
the first stage temperature: 60 ℃;
second-stage temperature: 120 ℃;
third-stage temperature: 140 ℃;
temperature in the fourth stage: 120 ℃;
temperature in the fifth stage: 110 ℃;
in the screw extrusion process, accurately controlling the water adding amount to be 15 percent and the rotating speed of the screw to be 130r/min, cutting and granulating the extruded strip-shaped material, and controlling the rotating speed of a cutter head of a cutting machine to be 500r/min to obtain micro-expanded material particles;
step three, introducing the micro-expanded material particles into a fluidized bed dryer by using an induced draft fan for homogenization and dehydration,
the temperature of the homogenization dehydration satisfies the following conditions:
in the formula, m1Is the mass fraction m of corn2Is prepared from black rice (m)3V is the mass fraction of black soya bean1For forward wind speed, v2Is upward wind speed, PiThe pressure of the fluidized bed during working,
Is at atmospheric pressure,
The temperature for homogenizing and dewatering is the base.
Wherein the forward wind speed is 13m/s, the upward wind speed is 10m/s, the pressure of the fluidized bed during working is 95.46kpa, and the temperature of basic homogenization and dehydration is 40 ℃.
And step four, the homogenized and dehydrated material particles enter a full-automatic baking device for re-puffing, the full-automatic baking device is divided into two temperature control areas, wherein the baking temperature of the first temperature control area is 200 ℃, the baking temperature of the second temperature control area is 170 ℃, the conveying speed of a conveying belt of the baking device is 0.2m/s, and the re-puffed material particles are cooled to obtain the finished product of the nutritional convenient pearl rice.
Example 3
Step one, weighing 95 parts of corn, 2 parts of black rice and 3 parts of black beans, and crushing by using a crusher, wherein the crushed particle size directly influences the product quality, so that the particle size of the compound raw material powder is preferably 0.2-0.45 mm; dispersing and spreading the crushed compound raw material powder in a stainless steel tray, and drying the stainless steel tray in a 45 ℃ oven until the water content is 12.5%;
step two, putting the dried compound raw material powder into a double-screw extruder for extrusion, adopting a five-section temperature control condition for extrusion,
the temperature control conditions of the five sections are as follows:
the first stage temperature: 70 ℃;
second-stage temperature: 130 ℃;
third-stage temperature: 150 ℃;
temperature in the fourth stage: 130 ℃;
temperature in the fifth stage: 120 ℃;
in the screw extrusion process, accurately controlling the water adding amount to be 15 percent and the rotating speed of the screw to be 130r/min, cutting and granulating the extruded strip-shaped material, and controlling the rotating speed of a cutter head of a cutting machine to be 400r/min to obtain micro-expanded material particles;
step three, introducing the micro-expanded material particles into a fluidized bed dryer by using an induced draft fan for homogenization and dehydration,
the temperature of the homogenization dehydration satisfies the following conditions:
in the formula, m1Is the mass fraction m of corn2Is prepared from black rice (m)3V is the mass fraction of black soya bean1For forward wind speed, v2Is upward wind speed, PiThe pressure of the fluidized bed during working,
Is at atmospheric pressure,
The temperature for homogenizing and dewatering is the base.
Wherein the forward wind speed is 15m/s, the upward wind speed is 10m/s, the pressure of the fluidized bed during working is 94.72kpa, and the temperature of basic homogenization and dehydration is 40 ℃.
And step four, the homogenized and dehydrated material particles enter a full-automatic baking device for re-puffing, the full-automatic baking device is divided into two temperature control areas, wherein the baking temperature of the first temperature control area is 210 ℃, the baking temperature of the second temperature control area is 180 ℃, the conveying speed of a conveying belt of the baking device is 0.2m/s, and the re-puffed material particles are cooled to obtain the nutrient instant pearl rice finished product.
Comparative example 1
Step one, 90 parts of corn, 6 parts of black rice and 4 parts of black bean are weighed and crushed by a crusher, and the crushed particle size can directly influence the product quality, so that the particle size of the compound raw material powder is preferably 0.2-0.45 mm; dispersing and spreading the crushed compound raw material powder in a stainless steel tray, and drying the stainless steel tray in a 45 ℃ oven until the water content is 12.6%;
step two, putting the dried compound raw material powder into a double-screw extruder for extrusion, adopting a five-section temperature control condition for extrusion,
the temperature control conditions of the five sections are as follows:
the first stage temperature: 60 ℃;
second-stage temperature: 120 ℃;
third-stage temperature: 140 ℃;
temperature in the fourth stage: 120 ℃;
temperature in the fifth stage: 110 ℃;
in the screw extrusion process, accurately controlling the water adding amount to be 15 percent and the rotating speed of the screw to be 130r/min, cutting and granulating the extruded strip-shaped material, and controlling the rotating speed of a cutter head of a cutting machine to be 500r/min to obtain micro-expanded material particles;
introducing the micro-puffed material particles into a fluidized bed dryer by using an induced draft fan for homogenization and dehydration, wherein the temperature of the homogenization and dehydration is 50 ℃, the forward wind speed is 13m/s, and the upward wind speed is 10 m/s;
and step four, the homogenized and dehydrated material particles enter a full-automatic baking device for re-puffing, the full-automatic baking device is divided into two temperature control areas, wherein the baking temperature of the first temperature control area is 200 ℃, the baking temperature of the second temperature control area is 170 ℃, the conveying speed of a conveying belt of the baking device is 0.2m/s, and the re-puffed material particles are cooled to obtain the finished product of the nutritional convenient pearl rice.
Table 1 shows the quality evaluation indexes of the nutritional pearl rice
The quality tests of the rice and corn of examples 1-3 and comparative example 1 and the crushed rice and corn with the particle size range of 0.2-0.45 mm are carried out, the test results are shown in table 1, the nutritional instant pearl rice prepared by the examples 1-3 of the application has excellent expansion degree, hardness and brittleness through reasonable proportioning and controlling the temperature of homogenizing dehydration in the preparation process.
In comparative example 1, the temperature of the homogenizing dehydration was not controlled according to specific preparation parameters, and the puffing degree, hardness and brittleness of the obtained nutritious instant pearl rice were obviously not as high as those of examples 1 to 3. Meanwhile, the quality test is carried out on the crushed rice and corn in the prior art, and the test result shows that the nutritional pearl rice prepared from the single component has good nutrition and has no compound component, and the nutritional pearl rice prepared from the single component has high numerical value (examples 1-3) without compound components in puffing degree, hardness and brittleness.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (8)
1. The nutritional instant pearl rice is characterized by comprising the following raw materials in parts by mass:
85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black beans.
2. The nutritious instant pearl rice according to claim 1, wherein the nutritious instant pearl rice is composed of the following components in parts by mass:
90 parts of corn, 6 parts of black rice and 4 parts of black bean.
3. A production method of nutritional instant pearl rice is characterized by comprising the following steps:
step one, weighing raw materials according to parts by weight, and comprises the following steps: 85-95 parts of corn, 2-8 parts of black rice and 3-7 parts of black beans are crushed to obtain compound raw material powder, and the obtained compound raw material powder is put into an oven for drying treatment;
step two, carrying out double-screw extrusion, granulation and cutting on the dried compound raw material powder to obtain micro-expanded material particles;
step three, introducing the micro-puffed material particles into a fluidized bed dryer, and performing homogenization and dehydration;
and step four, feeding the homogenized and dehydrated material particles into a baking device for re-puffing, and cooling the re-puffed material to obtain the nutritional convenient pearl rice.
4. The method for producing nutritious instant pearl rice according to claim 3, wherein the particle size of the compounded raw material powder is 0.2-0.45 mm.
5. The method for producing nutritious instant pearl rice according to claim 4, wherein the temperature of the drying process is 45 ℃, and the water content of the compound raw material powder after the drying process is less than or equal to 13%.
6. The method for producing nutritious instant pearl rice according to claim 5, wherein in the second step, the conditions for twin-screw extrusion of the compounded raw material powder are as follows:
the first stage temperature: 50-70 ℃;
second-stage temperature: 110-130 ℃;
third-stage temperature: 130-150 ℃;
temperature in the fourth stage: 110-130 ℃;
temperature in the fifth stage: 100-120 ℃;
the rotating speed of the screw is as follows: 130-160 r/min;
the water adding amount is 15 to 25 percent;
the rotating speed of the cutter head of the cutting machine is 400 r/min.
7. The method for producing nutritious instant pearl rice according to claim 6, wherein the empirical formula of the temperature for the dehydration by homogenization is:
in the formula, m1Is the mass fraction m of corn2Is prepared from black rice (m)3V is the mass fraction of black soya bean1For forward wind speed, v2Is upward wind speed, PiThe pressure of the fluidized bed during working,
Is at atmospheric pressure,
The temperature of the homogenization and dehydration is taken as the base;
wherein the forward wind speed is 10-15 m/s, the upward wind speed is 10m/s, and the basic homogenization dehydration temperature is 40 ℃.
8. The method for producing nutritious instant pearl rice according to claim 7, wherein the conditions of the re-expansion are:
the baking device is divided into two temperature control areas, including:
in the first area, the baking temperature is 190-210 ℃;
in the second zone, the baking temperature is 160-190 ℃;
the conveying speed was 0.2 m/s.
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