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Fragrant rice health food containing corn and lentinus edodes and production method thereof

A technology of corn mushroom fragrant rice and a production method, which is applied in the field of food processing, can solve the problems of edible mushrooms only serving as side dishes but not serving as staple food, weak nutritional strengthening effect, unable to exert the function of staple food, etc., so as to promote benign and rapid development, taste The effect of softening and broadening the utilization path

Active Publication Date: 2013-04-10
JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a corn mushroom fragrant rice health food and a production method thereof to solve the problems that the current corn food tastes bad, has weak nutritional strengthening effect, cannot play the function of staple food, and edible fungus is only used as a side dish and cannot be used as a staple food, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Corn Mushroom Rice

[0025] (1) Treatment of corn kernels

[0026] After removing inedible impurities such as sand, stone, metal scraps, weeds, etc. from the corn kernels, air separation to remove floating dust, hot air drying to make the moisture content 8%, and crushing to obtain whole corn flour with a particle size of 60 meshes;

[0027] (2) Preparation of mushroom powder

[0028] Dried shiitake mushrooms were selected to remove inedible impurities such as weeds and sawdust, and pure water at 20°C was added in a mass ratio of 1:4, soaked at room temperature for 10 minutes. Centrifugal dehydration for 5 min under the condition of 60°C, hot-air drying or air-drying treatment at 60 °C to make the moisture content 8%, pulverized to obtain shiitake mushroom powder with a particle size of 100 mesh;

[0029] If fresh shiitake mushrooms are used, soaking is not required, first blanched with boiling water for 3 minutes, then dehydrated,...

Embodiment 2

[0036] Example 2: Corn fungus rice

[0037] (1) Treatment of corn kernels

[0038] After removing inedible impurities such as sand, stone, metal scraps, weeds, etc. from the corn kernels, air separation to remove floating dust, hot air drying to make the moisture content 10%, and pulverization to obtain whole corn flour with a particle size of 80 meshes;

[0039] (2) Preparation of fungus powder

[0040] Selection of dried fungus to remove inedible impurities such as weeds and sawdust, add pure water at 22°C in a mass ratio of 1:5 and soak for 10 minutes at room temperature. After the surface is wet, rinse with running water to remove sediment and fungus roots. Conditional centrifugal dehydration for 7min, hot-air drying or air-drying treatment at 70°C to make the moisture content 10%, pulverizing treatment to obtain fungus powder with a particle size of 120 mesh;

[0041] (3) Allocation

[0042] Adjust the material composition according to the following parts by mass: 1...

Embodiment 3

[0047] Embodiment 3: corn white fungus rice

[0048] (1) Treatment of corn kernels

[0049] After the corn kernels are removed from inedible impurities such as sand, stones, metal debris, weeds, etc., air selection to remove floating dust, hot air drying to make the moisture content 12%, and crushing treatment to obtain whole corn flour with a particle size of 100 mesh;

[0050] (2) Preparation of white fungus powder

[0051] Dry white fungus selection, remove weeds, sawdust and other inedible impurities, add pure water at 25°C to soak for 10 minutes at room temperature at a mass ratio of 1:6, after the surface is wet, rinse with running water to remove sediment and white fungus root, at 2000r / min Centrifugal dehydration for 10 minutes under conditional conditions, hot air drying or air drying at 80°C to make the moisture content 12%, and crushing treatment to obtain white fungus powder with a particle size of 140 mesh.

[0052] (3) Deployment

[0053] Adjust the material...

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Abstract

The invention relates to a fragrant rice health food containing corn and lentinus edodes and a production method thereof, which belong to the food processing technology. The production method comprises the following steps: after inedible impurities are screened from corn kernels, drying, peeling, degerming and smashing the corn kernels to obtain powder; adding a proper quantity of edible fungi powder, such as lentinus edodes, mushroom, agaric and the like, and blending; regulating ingredients; and preparing granular healthy food with the flavors of corn and edible fungus such as lentinus edodes, agaric and the like by using a high-pressure temperature-variable sectional extrusion method. The product is suitable for various consumer groups, can be used for making porridge and also can be used for cooking staple food rice. No pollution or harmful substance is generated in the product production process, no chemically or artificially synthesized additive is used, and the fragrant rice health food containing corn and lentinus edodes is safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a corn mushroom and fragrant rice healthy food and a production method thereof. Background technique [0002] Corn, also known as maize, cob, corn, corn, pearl rice, etc., belongs to the genus Maize. Corn is rich in carbohydrates, protein, vitamins, dietary fiber, minerals and other essential nutrients for the human body, especially it is rich in linoleic acid and glutathione, which has an important function of regulating abnormal metabolism of the human body. Therefore, corn is called healthy food, "golden food". Corn is an advantageous resource in our country. The utilization degree of corn and the development level of corn processing industry greatly affect the development of local economy. However, due to the polygonal shape of corn starch granules, hard texture, high gelatinization temperature of corn starch and easy aging, the corn starch has a rough taste, lack of softness...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/28A23L1/29A23L33/00
Inventor 张艳荣王大为刘婷婷
Owner JILIN WEIYIKANG BIOLOGICAL SCI & TECH
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