CN1023056C - Method for producing instant rice flakes - Google Patents
Method for producing instant rice flakes Download PDFInfo
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- CN1023056C CN1023056C CN90104046A CN90104046A CN1023056C CN 1023056 C CN1023056 C CN 1023056C CN 90104046 A CN90104046 A CN 90104046A CN 90104046 A CN90104046 A CN 90104046A CN 1023056 C CN1023056 C CN 1023056C
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- extruder
- instant rice
- full
- making
- soybean powder
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 21
- 235000009566 rice Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 238000000034 method Methods 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 19
- 241000209094 Oryza Species 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 17
- 238000001125 extrusion Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- 239000004519 grease Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 4
- 230000002787 reinforcement Effects 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000010306 acid treatment Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 12
- 240000008042 Zea mays Species 0.000 description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 8
- 235000005822 corn Nutrition 0.000 description 8
- 238000005096 rolling process Methods 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000013410 fast food Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000000893 inhibin Substances 0.000 description 1
- ZPNFWUPYTFPOJU-LPYSRVMUSA-N iniprol Chemical compound C([C@H]1C(=O)NCC(=O)NCC(=O)N[C@H]2CSSC[C@H]3C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@H](C(N[C@H](C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=4C=CC(O)=CC=4)C(=O)N[C@@H](CC=4C=CC=CC=4)C(=O)N[C@@H](CC=4C=CC(O)=CC=4)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C)C(=O)NCC(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C)NC(=O)[C@H](CO)NC(=O)[C@H](CCCCN)NC(=O)[C@H](CC=4C=CC=CC=4)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H](CCCNC(N)=N)NC(=O)[C@H](CCCCN)NC(=O)[C@H](C)NC(=O)[C@H](CCCNC(N)=N)NC2=O)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](CC=2C=CC=CC=2)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H]2N(CCC2)C(=O)[C@@H](N)CCCNC(N)=N)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(O)=O)C(=O)N2[C@@H](CCC2)C(=O)N2[C@@H](CCC2)C(=O)N[C@@H](CC=2C=CC(O)=CC=2)C(=O)N[C@@H]([C@@H](C)O)C(=O)NCC(=O)N2[C@@H](CCC2)C(=O)N3)C(=O)NCC(=O)NCC(=O)N[C@@H](C)C(O)=O)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@H](C(=O)N[C@@H](CC=2C=CC=CC=2)C(=O)N[C@H](C(=O)N1)C(C)C)[C@@H](C)O)[C@@H](C)CC)=O)[C@@H](C)CC)C1=CC=C(O)C=C1 ZPNFWUPYTFPOJU-LPYSRVMUSA-N 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-N sodium;hydron;carbonate Chemical compound [Na+].OC(O)=O UIIMBOGNXHQVGW-UHFFFAOYSA-N 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for preparing natural engineering instant rice chips, which is a research on a method for preparing instant food by using grains as a main material and soybean meal, vegetable juice and the like as auxiliary materials. The present invention adopts no conventional water soaking, steaming or alkali-acid treatment method, but directly adopts the technological processes of mixing, stirring, extruding and puffing and roll forming so as to obtain the invented instant food product with pure natural attribute, good flavour and taste and high nutritive value. The processing method of the invention is scientific and simple, has short production time, and is also suitable for processing diversified instant food products.
Description
Introduction of the present invention is major ingredient with the grain dust, is the preparation method of the instant rice flake (extrusion molding crispy rice) of auxiliary material with soy meal, vegetable juice etc.
Fast food fast food goods, occupy very big proportion at present in field of food, its kind pattern is also more, as: convenient rice, instant noodles or convenient rice (face) sheet etc., yet the instant product of many kinds is on processing and fabricating, be to adopt water retting mostly, technologies such as boiling, dehydration, extrusion, in addition, what have also will carry out alkali-acid treatment earlier, put into hot water then and flood, again through rolling, technologies such as extruding make.Be not difficult to find out that from the above adopting the problem of these process processing instant products is complex process, the production of articles time is long, generally also needs about 10 hours, and efficient is lower; In addition, owing to adopt water retting, particularly alkali-acid treatment, make the local flavor of goods, it is bad that sense of food becomes easily, and also diversified typical local food is made in inconvenience simultaneously.
Based on the problems referred to above, the present inventor is devoted to study the process of new processing instant product, be intended to adopt simple, scientific process method, produce the instant rice flake that diversified local flavor, sense of food are all good and be of high nutritive value without any chemical method processing.
The present invention is different with the manufacture craft of in the past instant food, and it does not promptly adopt water retting, boiling, also need not carry out alkali-acid treatment, but directly adopts extrusion, is equipped with rolling and forming technology again, thereby has guaranteed the pure natural attribute of goods.
Adopt the present invention to process instant rice flake, used major ingredient is the cereals powder, as: rice meal, corn flour, wheat flour etc., used auxiliary material is fortification substances such as full-fat extruded soybean powder, vegetable juice or medical stone aqua, and the condiment of allocating into has: its method for makings such as soda, monosodium glutamate, salt and green onion juice can roughly be divided into three process, promptly mix stirring-extrusion-rolling and forming.Specifically be elder generation's one or more (as: corn flour 1, rice meals with the major ingredient grain dust, corn flour 1, rice meal 1, wheat flour) with the auxiliary material full-fat extruded soybean powder that added, vegetable juice or medical stone aqua etc. and an amount of condiment three allocate mixing and stirring, then with grease and light salt brine spraying, being about to mixed material mixes with vaporific grease and light salt brine, add suitable quantity of water, its said suitable quantity of water generally is meant the amount of water grasp at about 5% of weight of material, and the humidity of compound is limited between the 15-20% to good; Send in the extruder, this moment, mixed material was to loosing the vaporific extruder of sending into thereupon, and mixed with vaporific grease and light salt brine in sending into the process of extruder.Material is that the inner set screw rod of extruder rotates the pressure that produced and produces the action of high temperature that heat reaches by extruder external heat, material mutual shear action in extruder under pressure and action of high temperature in extruder.Make its die hole by the extruder outlet place, be expressed into normal pressure space and expanded, the shape of its described die hole can be according to need, is designed to circular hole, flush joint, single hole or porous type.
Material after expanded is by roll milling apparatus, and this device inside is provided with the counterrotating roller of a pair of constant speed, makes material be subjected to traction, stretch promptly and the rolling compacting.It is used for can being carved with reticulate pattern on the roller surfaces of rolling, so that can extrude the reticulate pattern shape on the surface of goods, the goods after the rolling after the roller cutter cuts off, add flavor, dry, are finished product again.
In the present invention, the main reinforcement auxiliary material-full-fat extruded soybean powder that is added in the goods be with single soybean be raw material, after impurity elimination, peeling are handled, pulverize, generally to wear into powdery more than 80 orders for well, add an amount of water, so-called suitable quantity of water then, be to be controlled between 15-20% to good with raw material humidity, concrete ratio can be: the per kilogram soybean adds water 0.05-0.08 kilogram.After adding water, raw material is stirred, send in the extruder again, by pressure and action of high temperature, (source of this pressure and high temperature with aforementioned compound extrusion time the same) makes it extrude extruder outlet and fully expanded, and the material after expanded is drying again, again pulverize promptly obtains required full-fat extruded soybean powder at last.
In the present invention, the extrusion of the extrusion of described compound and soybean powder, its extrusion principle unanimity, general heating-up temperature is to be controlled at about 135-150 ℃, and the rotating speed of extruder is advisable with 35-40 rev/min, and compression ratio is about 1: 30.Adopt the good effect and the distinct advantages of the inventive method processing instant rice flake to be mainly reflected in following three aspects:
One, according to the nutrition complement principle, added the lysine that lacks most in the cereal products, promptly added the full-fat extruded soybean powder that contains 35% left and right sides soybean protein, it not only goes raw meat thorough, and make again that oxious component such as existing trypsase inhibin is destroyed in the soybean, and kept the full nutrition of soybean.Two, adopt roll milling technology, improved Products Quality, eliminated the bubble space of goods, it is even to make it porosity, the product attenuation, and intensity is strengthened; Not yielding, after smoking, promptly crisp and don't cracked.Three, in the method, do not adopt any chemical treatment in the whole technical process, do not add any chemicals, so not only prevent the intrusion of chemical contamination, also guaranteed the pure natural attribute of goods simultaneously, become pure natural instant rice flake worthy of the name, moreover: adopted bulking process in this method, also make goods be easy to digestion, in a word, all these is that other technologies institute is inaccessible.
In addition, adopt preparation method of the present invention,, can process variety classes according to selected different material, differently flavoured various goods, as: strengthen the saline taste instant rice flake, the fragrant and sweet fast food cornflakes of suckling, child's milk instant rice flake etc.
Embodiment 1:
Select materials: each 30 kilograms of corn flour, wheat flour, 30 kilograms of soybean, 5 kilograms of shortenings, 0.5 kilogram in sodium bicarbonate, 1.2 kilograms of salt, green onion juice is an amount of, 0.16 kilogram of monosodium glutamate, the medical stone aqua a little.
Earlier with the soybean impurity elimination, choose stone, rotten beans are used machine barking, wear into the powdery about 80 orders then, add 3 kg of water, then by mixer it being stirred, is 20% through surveying raw material humidity, sends into one then and stops inner having in the poor extruder of axial ditch, the screw rod of its extruder is that coarse pitch does not wait deep structure, and material pressure in the process of advancing strengthens gradually.By storeroom shear action in external electric and the extruder, make to produce high temperature in the cylindrical shell, make material be expressed into normal pressure space and expanded.After expanded after drying baker oven dry half an hour, by pulverizing, utilizing the selection by winnowing classification, obtain taking off the full-fat extruded soybean powder of raw meat again.
30 kilograms of corn flour and 30 kilograms of wheat flours and resulting full-fat extruded soybean powder are mixed, 0.5 kilogram of Xiao Su reaches in addition, 0.16 kilogram of monosodium glutamate, an amount of green onion juice and medical stone aqua, stir then, after waiting to stir, the vaporific material that will loose is sent in the extruder by conveyer belt, in sending into process, with diluting good light salt brine and grease,, make it mutual mixing to material spray by compression pump or spray of negative pressure device, the water that adds 6 kilograms in addition again to material, material sends constantly in the extruder and under pressure and action of high temperature, by 1.2 millimeters thick of being left on the extruder outlet mould, two narrow slits of 50 mm wides are extruded expanded.The outside pre-heating temperature of extruder this moment is 130 ℃, the heat that material self shear action produces in this cylindrical shell in addition, and temperature is up to 145 ℃ in the cylindrical shell.
After expanded, goods are sent into one and are provided with a pair of constant speed, relatively be carved with on rotation and the surface in the roller mill of roller of reticulate pattern, after the rolling, goods have further obtained stretching, compacting and extruded the reticulate pattern shape on product surfaces, cut off, dry through the roller cutter immediately, be the reinforcement saline taste instant rice flake of being processed.
Embodiment 2:
The fragrant and sweet fast food cornflakes of suckling:
10 kilograms of corn flour, 1 kilogram of lard, sodium bicarbonate 50 gram milk powder 500 grams, stevioside 2 grams.
Corn flour and milk powder are stirred, sodium bicarbonate, salt, stevioside are called in the water, the lard heating is melted by proportioning.
After corn flour, milk powder stir, in sending into the extruder process, lard and the good modifier of blending that melts sprayed in the powder, send constantly in the extruder, extrude expanded product by aforementioned technology utilization roll milling apparatus stretch, rolling, cut-out, oven dry, promptly obtain finished product.These goods have milk fragrance, can eat separately, also can steep in the congee edible.
Claims (3)
1, a kind of is that the method for making of the instant rice flake of major ingredient is that one or more of major ingredient grain dust that will form the instant rice flake goods mix with the reinforcement auxiliary material that is added with the grain dust, and an amount of condiment stirs in addition, then with grease and light salt brine spraying, send in the extruder thereupon, extrude expanded back roll-in, cut-out, oven dry is finished product, it is characterized in that added reinforcement auxiliary material contains full-fat extruded soybean powder and vegetable juice and medical stone aqua.
2, the method for making of instant rice flake as claimed in claim 1, the concrete method for making of full-fat extruded soybean powder that is wherein added is: with soybean material impurity elimination, peeling, pulverize, add suitable quantity of water then, after stirring, send in the extruder, it is expanded by the pressurization of heating material to be extruded in the extruder, then the material after expanded is dried again, pulverize promptly obtains required full-fat extruded soybean powder again.
3, manufacturing in the extruding-puffing technique that is adopted of the method for making of instant rice flake as claimed in claim 1 or 2 and full-fat extruded soybean powder, its extrusion temperature can be: 135-150 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90104046A CN1023056C (en) | 1990-06-01 | 1990-06-01 | Method for producing instant rice flakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90104046A CN1023056C (en) | 1990-06-01 | 1990-06-01 | Method for producing instant rice flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1056990A CN1056990A (en) | 1991-12-18 |
| CN1023056C true CN1023056C (en) | 1993-12-15 |
Family
ID=4878372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90104046A Expired - Fee Related CN1023056C (en) | 1990-06-01 | 1990-06-01 | Method for producing instant rice flakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1023056C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100456944C (en) * | 2001-03-27 | 2009-02-04 | 明治制果株式会社 | Process for producing puffed snack and production apparatus therefor |
| US6770233B2 (en) * | 2001-09-10 | 2004-08-03 | Frito-Lay North America, Inc. | Flapper assembly for producing a curly puff extrudate |
| CN101690563B (en) * | 2009-10-15 | 2012-08-29 | 王雪 | Nutrient multi-grain rice with easy digestion and absorption and preparation method thereof |
| CN102488144B (en) * | 2011-11-30 | 2013-08-14 | 石河子市天晟食品有限责任公司 | Corn instant porridge granular powder and preparation method thereof |
| CN102578186B (en) * | 2012-02-10 | 2013-09-18 | 天津市伴伴豆制品厂 | Soybean rice crust |
| CN103082209B (en) * | 2013-01-31 | 2014-07-16 | 陈仕龙 | Puffed food production process |
| CN103478781B (en) * | 2013-08-28 | 2015-10-07 | 乌鲁木齐市丰园天业农业科技有限公司 | A kind of production method of protecting the excellent sheet almond breakfast food of fragility |
-
1990
- 1990-06-01 CN CN90104046A patent/CN1023056C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1056990A (en) | 1991-12-18 |
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