Freeze-dried rice gruel and production technology thereof

A production process and freeze-drying technology, applied in application, food preparation, food science, etc., to achieve the effect of uniform color, simple preparation process and soft taste

Active Publication Date: 2013-03-20
福建立兴食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the convenience foods currently on the market are rice, instant noodles and other products, which are not suitable for people with a fast pace of life and poor stomach

Method used

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  • Freeze-dried rice gruel and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A production process of freeze-dried rice porridge is to complete the process steps of washing, soaking, steaming, simmering, slow freezing and freeze-drying of coarse grain grains.

[0027] Soak the rice in water for 20-30 minutes. The amount of water used for soaking is 2-4 times the mass of the rice, and the water temperature is 50-60°C. Said cooking is to add additives to the soaked grain coarse grains to form a mixture, then add boiling water, mix evenly, and cook. The composition and mass parts of the additives are: 10 parts of sodium bicarbonate, carbonic acid 15 parts of calcium, 3 parts of citric acid, 5 parts of vitamin C, 20 parts of brown rice flour. The added amount of boiling water is 7-8 times the quality of coarse cereal grains, and the amount of additives accounts for 5-6‰ of the quality of coarse cereal grains. Said simmering means simmering the cooked mixture for 10 minutes. The slow-freezing is to place the stewed mixture in a mold flatly, and slow-fr...

Embodiment 2

[0030] A freeze-dried rice porridge uses coarse grains of corn and oats, soaked in water for 30 minutes at a water temperature of 50°C, and the composition and mass parts of the additives are: 20 parts of sodium bicarbonate, 8 parts of calcium carbonate, and 8 parts of citric acid. Servings, 2 servings of vitamin C, 40 servings of brown rice flour, adding 6‰ of the quality of coarse grains.

[0031] The parts not mentioned above are the same as in Example 1.

Embodiment 3

[0033] A kind of freeze-dried rice porridge uses barley and sorghum, soaked in water for 20 minutes at a water temperature of 60°C, and the composition and mass parts of the additives are: 12 parts of sodium bicarbonate, 10 parts of calcium carbonate, and 4 parts of citric acid. Servings, 4 servings of vitamin C, 30 servings of brown rice flour, adding 5‰ of the quality of coarse grains.

[0034] The parts not mentioned above are the same as in Example 1.

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PUM

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Abstract

The invention relates to freeze-dried rice gruel and a production technology thereof. The production technology of the freeze-dried rice gruel comprises the following steps of: washing, soaking, steaming, braising, slowly freezing and freeze-drying coarse food grains. The preparation process of the freeze-dried rice gruel is simple, the color of the prepared freeze-dried rice gruel is uniform, the freeze-dried rice gruel can be brewed with boiling water to gruel, and the gruel is milky white. The freeze-dried rice gruel has the advantages of favorable taste and smell of gruel, soft mouthfeel, no other smells, no foreign impurity, and convenience for eating.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a freeze-dried rice porridge and a production process thereof. Background technique [0002] With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the convenience, nutrition and functionality of food. Along with it, various convenience foods have emerged and are very popular among consumers. . And the instant food sold on the market at present is mostly products such as rice, instant noodles, and is not suitable for people with a fast pace of life and poor stomach and intestines. Contents of the invention [0003] In order to solve the above problems, the present invention provides a freeze-dried rice porridge and its production process. The process is easy to operate, and the produced rice porridge is easy to eat after being brewed and has a delicious taste. [0004] The present invention is im...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164
Inventor 邹少强
Owner 福建立兴食品股份有限公司
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