Instant-brewed self-heated rice, preparation method therefor and application of instant-brewed self-heated rice
A technology for self-heating rice and brewing, which is applied in the fields of self-heating rice and its preparation and food, can solve the problems such as unsolved rapid rehydration, and achieve the effects of shortening rehydration time, good curing effect and high degree of curing.
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Embodiment 1
[0034] Grind the raw rice into powder with a pulverizer, pass through an 80-mesh sieve, then mix 85 parts of rice flour, 0.5 part of monoglyceride fatty acid ester, 0.05 part of calcium dihydrogen phosphate, and 24 parts of water, and take the well-mixed Add 50kg of raw materials into the twin-screw vacuum extruder for extrusion and aging. The working temperature of each section in the twin-screw vacuum extruder cavity is: no heating in zone I, 80°C in zone II, 110°C in zone III, and 110°C in zone IV ℃, zone V is 110°C, zone VI is 90°C, zone VII is 80°C, and the cutting machine speed is 1000r / min. The prepared rice grains had a length of 8 mm and a width of 2.5 mm. The extruded and ripened instant rice is first transported to 100°C for drying in a microwave to make its moisture content reach 15%; 12%. Air-cooling to cool down, the wind speed of the cold wind is 4m / s, the temperature of the cold wind is 25°C, and the cooling time is 40min. Put the cooled rice grains into the ...
Embodiment 2
[0037] Grind the raw rice into powder with a pulverizer, pass through a 80-mesh sieve, mix 85 parts of rice flour, 0.5 part of monoglyceride fatty acid ester, 0.05 part of calcium dihydrogen phosphate, 24 parts of water, and 5 parts of modified starch. Take 50kg of uniformly mixed raw materials and add them to the vacuum extruder for extrusion and aging. The working temperature of each section in the cavity of the twin-screw vacuum extruder is: no heating in zone I, 80°C in zone II, 110°C in zone III, and 110°C in zone IV. Zone 110°C, Zone V 110°C, Zone VI 90°C, Zone VII 80°C, cutting machine speed 1000r / min. The prepared rice grains had a length of 8 mm and a width of 2.5 mm. The extruded and ripened instant rice is first transported to 100°C for drying in a microwave to make its moisture content reach 15%; 12%. Air-cooling to cool down, the wind speed of the cold wind is 4m / s, the temperature of the cold wind is 25°C, and the cooling time is 40min. Put the cooled rice grai...
Embodiment 3
[0040] Grind the raw rice into powder with a pulverizer, pass through an 80-mesh sieve, mix 85 parts of rice flour, 0.5 part of monoglyceride fatty acid ester, 0.05 part of calcium dihydrogen phosphate, 24 parts of water, and 10 parts of modified starch. Take 50kg of uniformly mixed raw materials and add them to the vacuum extruder for extrusion and aging. The working temperature of each section in the cavity of the twin-screw vacuum extruder is: no heating in zone I, 80°C in zone II, 110°C in zone III, and 110°C in zone IV. Zone 110°C, Zone V 110°C, Zone VI 90°C, Zone VII 80°C, cutting machine speed 1000r / min. The prepared rice grains had a length of 8 mm and a width of 2.5 mm. The extruded and ripened instant rice is first transported to 100°C for drying in a microwave to make its moisture content reach 15%; 12%. Air-cooling to cool down, the wind speed of the cold wind is 4m / s, the temperature of the cold wind is 25°C, and the cooling time is 40min. Put the cooled rice gr...
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