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Method for producing five-cereal coarse cereal recombinant food

A production method and technology for whole grains, which are applied in the field of food processing, can solve the problems of rough taste, failure to be used as a staple food, low-value utilization, etc.

Inactive Publication Date: 2012-10-03
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even so, the coarse grain products processed in my country have a rough taste, and most of them are limited to low-value utilization, and have not been developed as staple food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1 5

[0024] The preparation of embodiment 1 whole grains recombined rice

[0025] (1) Remove impurities and stones from corn, rice, wheat, barley, buckwheat, black beans, mung beans, sweet potatoes and yams, clean them, dry them, crush them, and pass them through an 80-mesh sieve;

[0026] (2) According to corn flour 56%, rice flour 25%, wheat flour 6%, barley flour 4.5%, buckwheat flour 1.2%, black bean flour 4%, mung bean flour 0.7%, sweet potato flour 2.2% and yam flour 0.4%, Weigh various raw materials and mix them evenly;

[0027] (3) Put the uniformly mixed formula powder into the conditioner, and add water with a mass percentage of 18% at the same time for conditioning;

[0028] (4) Put the quenched and tempered material into the single-screw extruder, set the extrusion screw speed of the single-screw extruder to 45rpm, control the temperature of the three-stage barrel at 105°C-110°C-120°C, and the discharge end machine The barrel temperature is 92°C, the speed of the cut...

Embodiment 2

[0032] Example 2 Preparation of recombined rice with whole grains

[0033] Dispersion is also an extremely important cooking characteristic of miscellaneous grain engineered rice. After rice grains are steamed or cooked, the rice grains often stick to each other or even agglomerate, which greatly affects the edible quality of engineered rice. Therefore, it is extremely important for the production of miscellaneous grains recombined rice to disperse and disperse the rice grains after steaming or cooking slaking one by one.

[0034] In order to further solve the caking problem of the product during cooking, 8% (V / W) emulsion was added to the nutritious rice prepared in Example 1, stirred evenly, and dried.

[0035] Among them, the emulsion is prepared as follows: Take equal volumes of sucrose fatty acid ester and Tween 80, dissolve in 25% ethanol aqueous solution, so that the concentration of sucrose fatty acid ester is 0.5% (V / V).

[0036] Accurately weigh the nutrient rice...

Embodiment 3

[0038] Example 3 Research on cooking resistance and texture characteristics of recombined rice with whole grains and miscellaneous grains

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PUM

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Abstract

The invention discloses a method for producing a five-cereal coarse cereal recombinant food. The method comprises the following steps of: cleaning raw materials, drying, crushing and sieving with an 80-mesh sieve; and weighing the raw materials in a specific ratio, mixing uniformly, tempering, extruding by using a single-screw extrusion machine, cutting, and drying to obtain the five-cereal coarse cereal recombinant food. According to the method, five-cereal coarse cereals are developed deeply, so that sensory indexes of smells, colors, tastes and the like of products are similar to those of rice, so that the aims of 'refining of coarse grain' and 'the matching of staple grain and the coarse grain' are fulfilled, and the value of agricultural products of the five-cereal coarse cereals and the like is improved.

Description

Technical field [0001] The present invention involves a production method for reorganization of grains of grains, especially a method of using screw extrusion technology to produce grains reorganization food, which belongs to the field of food processing technology. Background technique [0002] Miscellaneous grains refer to foods other than rice and wheat, which are general names of small varieties of grains, small varieties of beans and potato.Mainly include buckwheat, oats, barley, small wheat, mi, millet, millet, corn, glutinous corn, broad beans, peas, mung beans, black beans, kidney beans, red beans, etc.my country is a large agricultural country, and the resources of miscellaneous grain are very rich and are the largest "miscellaneous kingdom" in the world.Miscellaneous grain has a long history, a variety of varieties, and widely distributed.According to statistics, in 2002, the area and output of soba and mackerel in my country have ranked second in the world. Broad bean ...

Claims

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Application Information

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IPC IPC(8): A23L1/168A23L1/29A23L33/00
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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