CN114271430A

CN114271430A - Rice product and preparation method thereof

Info

Publication number: CN114271430A
Application number: CN202111448804.4A
Authority: CN
Inventors: 乔文志; 何忠满; 卞雪; 李淑芬
Original assignee: Wuchang Qiaofu Courtyard Agriculture Co ltd
Current assignee: Wuchang Qiaofu Courtyard Agriculture Co ltd
Priority date: 2021-11-30
Filing date: 2021-11-30
Publication date: 2022-04-05

Abstract

The invention belongs to the technical field of food processing, and discloses a rice product and a preparation method thereof, wherein the preparation method comprises the following steps: weighing the following raw materials: weighing embryo-remaining rice: 30-80 parts by weight; oat: 10-30 parts by weight; red dates: 1-20 parts by weight; white granulated sugar: 10-30 parts by weight; soaking: mixing the embryo-remained rice and oat in proportion, cleaning to remove surface dust and impurities, and soaking in water for 60-90min in a ratio of 1: 1.6; grinding: proportioning: crushing red dates to obtain red date powder, and adding the red date powder and white granulated sugar into the first solution according to a proportion; stirring: homogenizing: crushing: screening: packaging: the product is packed into small packages according to the proportion of 20 g/package. The rice product of the invention has rich nutrition and is easy to absorb.

Description

Rice product and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a rice product and a preparation method thereof.

Background

The description of the background of the invention pertaining to the related art to which this invention pertains is given for the purpose of illustration and understanding only of the summary of the invention and is not to be construed as an admission that the applicant is explicitly or implicitly admitted to be prior art to the date of filing this application as first filed with this invention.

Wuchang rice is soft, glutinous, fragrant and sweet in taste, and is reputed at home and abroad due to unique natural fragrance. The Wuchang rice is easy to agglomerate when being mixed after being made into powder due to the high starch content, particularly the high amylopectin content. High viscosity is generated in the starch gelatinization process, and gelatinized starches are adhered to each other, so that the interaction between the starches is the root cause of the generation of agglomeration. Through reasonable matching of raw materials, the low-starch raw materials are selected and added with dispersion media, the interaction between the starches is broken, the problem of caking is solved, the special aroma of Wuchang rice is kept, and the nutrition complementation effect is achieved.

Disclosure of Invention

The embodiment of the invention aims to provide a

A preparation method of a rice product is characterized by comprising the following steps:

weighing the following raw materials: weighing embryo-remaining rice: 30-80 parts by weight; oat: 10-30 parts by weight; red dates: 1-20 parts by weight; white granulated sugar: 10-30 parts of millet, 0-10 parts of pumpkin, 0-10 parts of carrot and 0-10 parts of purple sweet potato;

soaking: mixing the embryo-remained rice and oat in proportion, cleaning to remove surface dust and impurities, and soaking in water for 60-90min in a ratio of 1: 1.6;

grinding: grinding the soaked materials into thick liquid, and crushing and fusing the materials through mechanical action to obtain a first solution;

proportioning: crushing red dates to obtain red date powder, and adding the red date powder and white granulated sugar into the first solution according to a proportion;

stirring: stirring for 15-20min, and mixing the materials thoroughly;

homogenizing: homogenizing the mixed materials by a homogenizer, and refining, dispersing and homogenizing the materials;

and (3) drying: drying the material in a roller, wherein the steam pressure is 0.3MPa, and the roller speed is 500-;

crushing: crushing the material by a turbine crusher, and controlling the crushing granularity of the material;

screening: 40-70% of 120-mesh screen underflow of the crushed material, 30-40% of 100-100 meshes, 20-30% of 80-100 meshes and 10-15% of 60-80 meshes;

packaging: the product is packed into small packages according to the proportion of 20 g/package.

Further, the raw materials comprise the following components: full passion fruit powder: 20-30 parts by weight; whole chestnut flour: 3-5 parts by weight.

The particle size of the passion fruit whole fruit powder and the Chinese chestnut whole powder is 3-4 mm;

honeycombing the passion fruit whole powder and the Chinese chestnut whole powder to obtain microspheres with the aperture of 200-500 mu m;

after the screening step, mixing the obtained particles with different meshes with the microspheres according to the particle size from small to large under the condition of air blast to obtain the microsphere type product.

Further, after the screening step, mixing the obtained particles with different meshes with the microspheres under the condition of air blast according to the particle size from small to large to obtain the microsphere-shaped product, wherein the particles with different meshes are divided into four programs from small to large, and the control from each program to the next program is realized by the following method:

in the air blowing process, a circular sealable container is adopted, circumferential air blowing is adopted for air blowing, so that materials form a vortex, a detector is arranged at the center of the upper end of the container, and a through hole at the connecting part between the detector and the container is smaller than 3 mm; the material outlet of the detector is connected with the container through a pipeline; the detector is internally provided with a charge inductor, and when the induction value of the charge inductor reaches below 1.1 times of the value of the previous stage, the detector sends a signal for entering the next stage.

Further, the granule mix with the particle under the air blast condition, carry out the mixing through mixing arrangement, mixing arrangement include:

the stirring head is used for mixing and is provided with an air blowing hole;

a container for holding materials to be mixed;

the bracket is fixed with the rack and used for fixing the container;

a reciprocating part which drives a crank slider mechanism through a motor to enable the stirring head to longitudinally reciprocate;

the reciprocating part comprises a motor, an output shaft, a first crank, a first connecting rod, a first strip hole, a first sliding block, a second connecting rod, a second sliding block and a first guide rail;

the support is fixed with the motor, the output shaft of motor is fixed with first articulate one end, first articulate other end with first slider hinged joint, first slider configuration is in first rectangular downthehole, first rectangular hole is seted up on first connecting rod, the middle part of first connecting rod and the one end vertical fixation of second connecting rod, the other end of second connecting rod with the second slider is fixed, the second slider configuration is in first guide rail and moves along it, first guide rail is fixed with the support, the second slider is connected with the stirring head.

Furthermore, the rotating part comprises a first guide groove, a first rack, a first straight gear, a first shaft, a third connecting rod, a third sliding block, a first through hole and a first guide rod;

the second sliding block is provided with a first guide groove, a first rack capable of moving along the first guide groove is arranged in the first guide groove, the first rack is meshed with a first straight gear, the first straight gear is coaxially fixed with a first shaft, the first shaft is arranged on the second sliding block through a bearing, and the first shaft is connected with the stirring head;

the first rack is fixed with the third sliding block, a first through hole is formed in the third sliding block, a first guide rod matched with the inner cross section of the first through hole in shape is arranged in the first through hole, the first guide rod is fixed with the support, and the first guide rod is arranged in an inclined mode.

Further, the first shaft is connected with a third connecting rod bearing, and the third connecting rod is fixed with the second sliding block; the third connecting rods are symmetrically arranged in two groups by taking the length direction of the first rack as an axis.

Further, the stirring head is in threaded connection with the first shaft.

Furthermore, the first guide rod is obliquely arranged from left to right and from top to bottom.

Further, the height of the container is equal to the length of the first crank.

A rice product is prepared by the above preparation method.

The embodiment of the invention has the following beneficial effects:

water molecules are dispersed among starch particles in the raw material soaking process, the hydrogen bonds of the starch molecules in the raw material are destroyed through the mechanical shearing action, and meanwhile, the oat and the red date are added, so that the combination of the starch molecules can be inhibited through high fiber content, the starch gelatinization degree is controlled, the viscosity of rice juice is reduced, and the solubility of the rice juice is improved.

The high addition amount of the oat can cause incomplete starch gelatinization, the rice juice has low viscosity during brewing, poor taste and easy precipitation, and the low addition amount of the oat can cause over-complete starch gelatinization, high viscosity of the rice juice and poor solubility.

In the pre-gelatinization process, the water molecules destroy the hydrogen bonds of the starch molecules in the raw materials, so that the crystal structure of the starch granules is destroyed, and the starch granules are easy to act by amylase and are beneficial to digestion and absorption of human bodies.

The raw materials are pre-gelatinized, are dried into slices at high temperature instantly, evaporate water, and protect the nutritional ingredients of the raw materials from being damaged while keeping the original flavor of the raw materials.

Drawings

FIG. 1 is a front view of a mixing device;

FIG. 2 is a side view of FIG. 1;

fig. 3 is a first perspective view of the mixing device.

Detailed Description

The present application is further described below with reference to examples.

In the following description, different "one embodiment" or "an embodiment" may not necessarily refer to the same embodiment, in order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art. Various embodiments may be replaced or combined, and other embodiments may be obtained according to the embodiments without creative efforts for those skilled in the art.

A method for preparing rice product comprises the following steps:

stirring: stirring for 15-20min, and mixing the materials thoroughly;

In some embodiments of the invention, the feedstock comprises the following components: full passion fruit powder: 20-30 parts by weight; whole chestnut flour: 10-30 parts by weight.

In some embodiments of the present invention, after the sieving step, mixing the obtained particles with different mesh sizes with the microspheres according to a particle size from small to large under a blowing condition to obtain a microsphere-type product, wherein the particles with different mesh sizes are divided into four procedures from small to large, and each procedure is controlled by the following method:

Here, it is to be noted that: if the first stage is carried out by blowing air by using an air blower for a few time, the crushed materials are not added, only microspheres are added, the standard value 1 of the measured charge is considered, the first stage is carried out, the measured charge is higher, when the charge induction tends to be stable, the numerical value is reduced to be less than 1.1 times of the standard value, the ratio of the charge induction in the honeycomb structure is considered to reach the standard, and then the second stage is carried out until all the materials are added.

In some embodiments of the invention, the particles and microparticles are mixed under air-blast conditions and blended by a mixing apparatus comprising:

the stirring head 100 is used for mixing, and the stirring head 100 is provided with an air blowing hole;

a container 101 for containing materials to be mixed;

a bracket 102 fixed with the frame, wherein the bracket 102 is used for fixing the container 101;

a reciprocating unit 200 for driving a slider-crank mechanism by a motor 201 to reciprocate the stirring head 100 in a longitudinal direction;

the reciprocating unit 200 includes a motor 201, an output shaft 202, a first crank 203, a first link 204, a first elongated hole 205, a first slider 206, a second link 207, a second slider 208, and a first guide 209;

the bracket 102 is fixed to the motor 201, the output shaft 202 of the motor 201 is fixed to one end of a first crank 203, the other end of the first crank 203 is hinged to the first slider 206, the first slider 206 is disposed in a first elongated hole 205, the first elongated hole 205 is formed in a first connecting rod 204, the middle of the first connecting rod 204 is vertically fixed to one end of a second connecting rod 207, the other end of the second connecting rod 207 is fixed to a second slider 208, the second slider 208 is disposed in a first guide rail and moves along the first guide rail, the first guide rail 209 is fixed to the bracket 102, and the second slider 208 is connected to the mixing head 100.

In some embodiments of the present invention, the rotating portion 300 includes a first guide groove 301, a first rack 302, a first straight gear 303, a first shaft 304, a third link 305, a third slider 306, a first through hole 307, a first guide bar 308;

a first guide groove 301 is formed in the second sliding block 208, a first rack 302 capable of moving along the first guide groove 301 is arranged in the first guide groove 301, the first rack 302 is meshed with a first straight gear 303, the first straight gear 303 is coaxially fixed with a first shaft 304, the first shaft 304 is mounted on the second sliding block 208 through a bearing, and the first shaft 304 is connected with the stirring head 100;

the first rack 302 is fixed with a third slider 306, a first through hole 307 is formed in the third slider 306, a first guide rod 308 matched with the inner cross section shape of the first through hole 307 is arranged in the first through hole 307, the first guide rod 308 is fixed with the bracket 102, and the first guide rod 308 is arranged in an inclined manner.

In some embodiments of the present invention, the first shaft 304 is connected to a third connecting rod 305 through a bearing, and the third connecting rod 305 is fixed to the second sliding block 208; the third links 305 are provided in two sets with the longitudinal direction of the first rack 302 as an axis symmetry.

In some embodiments of the present invention, the pin 100 is threadably coupled to the first shaft 304.

In some embodiments of the present invention, the first guide rod 308 is disposed from left to right and from top to bottom.

In some embodiments of the invention, the height of the container 101 is the same as the length of the first crank 203.

In other embodiments of the invention, 30% of embryo-remaining wu-si-rice is selected as a main raw material, the embryo-remaining wu-si-rice is rich in dietary fiber, and oat is used as a raw material, the dietary fiber can prevent starch adhesion, reduce gelatinization degree, and improve rice juice solubility. The white granulated sugar is sucrose and is easy to dissolve in water, and can be dispersed among starch molecules when being combined with starch, the white granulated sugar can be quickly dissolved after meeting water, and rice flour particles are changed into a hollow structure, so that the white granulated sugar is favorable for dispersing in water.

Five-normal rice:

and (3) evaluating the taste quality of the Wuchang rice planted in different soil, water source and fertilization modes, and selecting the Wuchang rice with the highest taste quality as a rice juice raw material. The branched chain of the amylopectin of Wuchang rice consists of short chain and long chain, and if the short chain is large, the ratio of short chain to long chain is large, the gelatinization of the rice starch is good, the starch is slowly aged, and the rice has high taste quality and good mouthfeel.

The brown rice is polished rice after removing bran layer. The bran layer is composed of pericarp, seed coat and the bottom aleurone layer. Below the aleurone layer is the endosperm of the rice grain storage starch. The junction of the bran layer and the endosperm has a 100-200 mu m boundary layer which contains almost all important factors related to taste, is the taste layer of the rice, is most important and indispensable, and must keep the taste layer and the precious taste layer when processing the rice juice raw material to ensure the taste of the rice juice and the special aroma of the Wuchang rice. The wuchang rice with different processing degrees is selected, and the embryo retention rate has influence on the fragrance, the taste and the solubility. The wuchang rice with 30% embryo rate is selected as a raw material for making the rice juice, and the taste layer micro-particles are blended into the rice juice by adding water and heating in the process of making the rice juice. The taste is mainly exerted by the touch in the oral cavity, the oral cavity has touch when eating rice juice, the more taste layers are, the smoother and better taste is, and the taste layer has sweet taste and aroma.

Oat:

flash evaporating oat at low temperature, instant steaming to remove bitter taste of bran, and inactivating lipolytic enzyme. The oat has very balanced amino acids, particularly has the lysine content of 0.68 percent, and has low lysine content when being matched with rice for supplementing the rice.

Red dates: the red date has high sugar content and high fiber content, mainly comprises oligosaccharide, araban and galactan which are formed by glucose, fructose, sucrose, glucose and fructose, and the high sugar content and the dietary fiber content can be dispersed among starch granules, thereby inhibiting starch gelatinization and improving the dissolubility of rice juice.

White granulated sugar: compared with the effect of domestic young granulated sugar, domestic soft white sugar and Korean young granulated sugar on the solubility of rice juice, the rice juice prepared from the Korean young granulated sugar has the best solubility, and the solubility of the rice juice is improved because the rice juice has the advantages of good solubility, small and loose particles, difficult dampness, easy dispersion and capability of improving the solubility of the rice juice.

Full passion fruit: the passion fruit peel can enable the microspheres to be in a fluffy state in the processing process, and the passion fruit peel has rich nutritional value:

because the peel of the passion fruit is rich in SOD enzyme, the SOD enzyme can usually play a role in expelling toxin and beautifying once being absorbed by a human body. Mainly removes free radicals in human body, reduces or prevents harmful substances from depositing in the human body, thereby achieving the effects of improving the skin quality of the human body and beautifying the face. After the passion fruit peel is eaten, the satiety of the stomach of a human body can be increased, so that other high-calorie foods can be prevented from being eaten without obvious hunger sensation, the intake of calories in the human body is reduced, and especially the absorption of fat can be effectively inhibited. Therefore, the regular consumption of the peel of the passion fruit can influence the absorption of nutrition of a human body and reduce the formation of fat in the body, thereby achieving the effect of losing weight and shaping the body and leading the body to be light and beautiful. The passion fruit is rich in carotene with an antioxidation effect on a human body, and can reduce or reduce the damage to the human body caused by air pollution, so that the passion fruit can play a role in delaying the aging of the human body; therefore, people can keep young appearance and spiritual appearance by eating the pericarp of the passion fruit frequently. The content of vitamin C in the peel of one passion fruit is equivalent to the content of vitamin C in 8 oranges or apples. And the frequent intake of vitamin C can improve the immunity of human bodies and enhance the disease resistance, so the function of the fruit peel is also very great.

Whole chestnut flour: the chestnut skin is generally eaten rarely, the applicant in the application utilizes the powdering of the chestnut skin to enable the whole microspheres to be easily in a fluffy state, and the chestnut skin has the effect of treating vomiting, so that the vomiting phenomenon caused by satiety can be avoided in the eating process of the product, and the eating effect of the product is improved. However, although the chestnut skins are pulverized, the addition amount is small in consideration of the taste.

The mixing device is driven by the motor, the crank-slider mechanism can enable the stirring head to vertically reciprocate, materials are placed into the container in a distributing mode through a user, and the materials are fully stirred and mixed through the up-and-down reciprocating motion of the stirring head, so that manpower is saved, health is benefited, and the working efficiency is improved.

In other embodiments of the invention, cellulose in an amount of 10-30% of the total mass of the microsphere material may be added during the microsphere preparation process, and the cellulose may increase satiety and may also make the microspheres themselves fluffy.

The method adopts the microsphere technology, firstly, the caking phenomenon is easy to occur after the package and the seal of the powdery product are taken into consideration, the fluffy honeycomb microspheres are adopted, the powder is blown into the honeycombs of the microspheres from small to large according to the particle size to form fluffy filling, and then the cellulose, the passion fruit peel and the chestnut peel are adopted, so that the powdery product is not easy to cake except the edible value of the materials and the fluffy degree of the microspheres.

It should be noted that the above embodiments can be freely combined as necessary. The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation method of a rice product is characterized by comprising the following steps:

stirring: stirring for 15-20min, and mixing the materials thoroughly;

2. The method of making a rice product of claim 1 wherein said starting materials comprise the following components: full passion fruit powder: 20-30 parts by weight; whole chestnut flour: 3-5 parts by weight.

3. The method for preparing a rice product according to claim 2, wherein after the sieving step, the obtained particles with different meshes are mixed with the microspheres according to the particle size from small to large under the condition of air blowing to obtain a microspherical product, wherein the particles with different meshes are divided into four procedures from small to large, and each procedure is controlled by the following method:

4. The method of claim 2, wherein the pellets and particles are mixed under air blast conditions and blended using a mixing device comprising:

the stirring head (100) is used for mixing, and the stirring head (100) is provided with an air blowing hole;

a container (101) for containing materials to be mixed;

a bracket (102) fixed with the frame, wherein the bracket (102) is used for fixing the container (101);

a reciprocating unit (200) for driving a slider-crank mechanism by a motor (201) to reciprocate the stirring head (100) in the longitudinal direction;

the reciprocating part (200) comprises a motor (201), an output shaft (202), a first crank (203), a first connecting rod (204), a first long hole (205), a first sliding block (206), a second connecting rod (207), a second sliding block (208) and a first guide rail (209);

the support (102) is fixed with a motor (201), an output shaft (202) of the motor (201) is fixed with one end of a first crank (203), the other end of the first crank (203) is hinged with a first sliding block (206), the first sliding block (206) is arranged in a first long hole (205), the first long hole (205) is formed in a first connecting rod (204), the middle of the first connecting rod (204) is vertically fixed with one end of a second connecting rod (207), the other end of the second connecting rod (207) is fixed with a second sliding block (208), the second sliding block (208) is arranged in a first guide rail and moves along the first guide rail, the first guide rail (209) is fixed with the support (102), and the second sliding block (208) is connected with the stirring head (100).

5. The method of preparing a rice product according to claim 4, wherein the rotating part (300) comprises a first guide groove (301), a first rack (302), a first straight gear (303), a first shaft (304), a third link (305), a third slider (306), a first through hole (307), a first guide bar (308);

a first guide groove (301) is formed in the second sliding block (208), a first rack (302) capable of moving along the first guide groove is arranged in the first guide groove (301), the first rack (302) is meshed with a first straight gear (303), the first straight gear (303) is coaxially fixed with a first shaft (304), the first shaft (304) is mounted on the second sliding block (208) through a bearing, and the first shaft (304) is connected with the stirring head (100);

the first rack (302) is fixed with a third sliding block (306), a first through hole (307) is formed in the third sliding block (306), a first guide rod (308) matched with the inner cross section of the first through hole (307) in shape is arranged in the first through hole, the first guide rod (308) is fixed with the support (102), and the first guide rod (308) is obliquely arranged.

6. The method for preparing a rice product according to claim 5, wherein the first shaft (304) is bearing-connected to a third link (305), the third link (305) being fixed to the second slider (208); the third connecting rods (305) are arranged in two groups by taking the length direction of the first rack (302) as an axis symmetry.

7. The method of making a rice product of claim 6 wherein said mixing head (100) is threadably connected to said first shaft (304).

8. The method of claim 7, wherein the first guide bar (308) is inclined from left to right and from top to bottom.

9. A method of preparing a rice product according to claim 8, characterized in that the height of the container (101) is the same as the length of the first crank (203).

10. A rice product produced by the production method according to any one of claims 1 to 9.