Coarse cereal instant rice and preparation method thereof

Abstract

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a miscellaneous grain instant rice and a preparation method thereof. Background technique [0002] Entering the 21st century, the industrialization of staple food has become the development direction of the food industry. With the continuous development of our country's economy, especially the continuous acceleration of the pace of life, people have changed their traditional way of life, and they are less and less willing to spend more time in the kitchen. The new generation of consumer groups is constantly growing. Traditional Staple food can no longer satisfy the purchase needs of consumers, making convenience staple food more and more popular among consumers. Moreover, the traditional staple food rice has a dense tissue state and needs to be washed and cooked before it can be eaten. And in the process of elutriation and cooking, some nutrients will be lost. This t...

AI Technical Summary

Problems solved by technology

However, the traditional drying method only removes the moisture or solvent in some raw materials, semi-finished products and finished products, so as to facilitate processing, use, transportation and storage, etc., but cannot change the dense internal structure of the material, so that the product has extremely poor rehydration. Can not meet the needs of modern people's fast-paced living habits

[0007] At present, there is no nutritious and balanced instant rice with good rehydration that only uses corn flour, rice and other miscellaneous grains as raw materials, and is processed by twin-screw extrusion and curing technology and baking and puffing technology. and scientific properties

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