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Staple food blend rice and its preparation method

A manufacturing method and technology of a production method, applied in food preparation, food science, application, etc., can solve the problems of poor palatability of miscellaneous grains, difficult to reconcile delicious experience, and weak purchase of miscellaneous grains, so as to improve digestion and absorption, optimize nutrition, The effect of improving palatability

Inactive Publication Date: 2013-03-06
蒋佃水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because it takes a long time to cook miscellaneous grains, it is inconvenient to eat, and it is in contradiction with the modern fast-paced life. Many consumers do not have a strong willingness to buy miscellaneous grains
In addition, compared with bulk grains, the palatability of miscellaneous grains is poor, and it is difficult to reconcile with modern people's pursuit of delicious experience

Method used

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  • Staple food blend rice and its preparation method
  • Staple food blend rice and its preparation method
  • Staple food blend rice and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] "Golden rice" (corn-based staple food blended rice):

[0023]

Embodiment 2

[0025] "Sorghum rice" (sorghum-based staple food blended rice):

[0026]

Embodiment 3

[0028] "Little millet" (the staple food blended rice based on millet):

[0029]

[0030]

[0031] How the product is made:

[0032] (1) Measuring: According to the formula requirements, manual weighing or automatic measurement, accurately weigh the weight of each raw material;

[0033] (2) Mixing: It can be mixed with a double-helix conical mixer, and it must be fully mixed, otherwise it will have a great impact on the quality of the product's appearance, shape, and flavor;

[0034] (3) Feeding: feed the material into the hopper through the bucket elevator;

[0035] (4) Extrusion cooking: adopt a twin-screw extrusion cooking machine to complete, the temperature of extrusion cooking is 150°C, and the pressure is 6Mpa;

[0036] (5) Cutting and granulating: According to market demand, use different die heads to make rice products of different sizes;

[0037] (6) Drying: Dry in hot air at 122°C until it meets product quality standards.

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Abstract

The invention discloses staple food blend rice and its preparation method. The blend rice is characterized in that: it is composed of the following components by weight part. The method mainly includes the processes of: complete mixing, extrusion cooking, cutting granulation and the like. The staple food blend rice provided in the invention balances the nutrition of a variety of coarse cereals, improves the palatability of coarse cereal food, and is convenient to eat by co-cooking with rice, thus reflecting the new development trend of coarse cereal health food.

Description

technical field [0001] The invention relates to a staple food blended rice and a manufacturing method thereof. Background technique [0002] With the rapid development of my country's economy and the improvement of people's living standards, the dietary structure and lifestyle of residents have undergone tremendous changes. From food and vegetables to a high-fat, high-calorie diet, coupled with high pressure in life and work, less sleep, and less exercise, patients with "three highs" (high blood fat, high blood pressure, and high blood sugar) in China, obesity The proportion of patients with constipation, constipation and cancer is increasing year by year. [0003] According to the definition of health by the World Health Organization, 70% of people in our country are in a sub-health state. And good dietary structure and eating habits are one of the effective ways to change the above unfavorable status quo. Low-calorie, low-fat, complete nutrition, rich in dietary fiber a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L1/29A23L7/196A23L33/00
Inventor 蒋佃水
Owner 蒋佃水
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