CN101653210A - Vegetable-fruit rice and manufacturing method thereof - Google Patents
Vegetable-fruit rice and manufacturing method thereof Download PDFInfo
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- CN101653210A CN101653210A CN200910073940A CN200910073940A CN101653210A CN 101653210 A CN101653210 A CN 101653210A CN 200910073940 A CN200910073940 A CN 200910073940A CN 200910073940 A CN200910073940 A CN 200910073940A CN 101653210 A CN101653210 A CN 101653210A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 55
- 235000009566 rice Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 239000002245 particle Substances 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 238000001125 extrusion Methods 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000005498 polishing Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 10
- 235000011430 Malus pumila Nutrition 0.000 claims description 4
- 235000015103 Malus silvestris Nutrition 0.000 claims description 4
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 235000000832 Ayote Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 235000015136 pumpkin Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 12
- 230000035764 nutrition Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract 2
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to vegetable-fruit rice and a manufacturing method thereof. The vegetable-fruit rice is characterized in that the vegetable-fruit rice comprises the following raw materials by mix proportion by weight: 20-97% of cereal, 1-75% of vegetables, 1-30% of fruits and 0.2-2% of nutrition powder. The method for manufacturing the vegetable-fruit rice comprises the following steps: a, adding 20-30% of water in the raw materials with the mix proportion by weight, and placing in a twin-screw or single-screw extruder for mixing; b, carrying out extrusion on the well mixed liquid, regulating the temperature to 65-100 DEG C, keeping the pressure at 20-40MPa and keeping the extrusion time to be 20-40 seconds; c, extruding the well extruded mixture out of an oval small hole on the cross section of a template, using a revolving knife which is matched with the template for cutting the extruded mixture into rice-shaped particles with the length of 4-6mm, the width of 2-4mm, the thickness of 1-2mm and the water content of 13-23%; and d, polishing and drying the well cut rice-shaped particles till the water content of 5-8%, thereby preparing a finished product. The method increasesthe vegetables and the fruits and has the advantages of balanced nutrition, simple technology, storability and good flavor and taste.
Description
Technical field
The invention belongs to food, be specifically related to a kind of vegetable-fruit rice and manufacture method thereof.
Background technology
Rice is the staple food in people's daily life, and natural rice is extensive, the most practical grain varieties of people, edible with single rice boiling, nutrition is single, and the mineral matter element of needed by human body has a lot, as calcium, phosphorus, sodium, iron, zinc, iodine, selenium etc., the content of these mineral matter elements is very low in the general rice, since unreasonable based on the staple food structure of rice, make to lack mineral matter element in the human body, thereby influence people's health.And general rice, hydrochloric acid in gastric juice, mouthful sour phenomenon appear after some people is edible.People carry out general additional other nutritious food or the method for taking medicine of adopting of mineral matter element that lacks for a long time, yet many results of study show, mineral matter element in the natural food is better than the mineral matter element in the medicine, absorbs easily again, can also increase other nutrition.Now along with the raising of people's living standard, people to the nutrition of rice with and the requirement of taste also more and more higher, therefore, invention and research replenish the nutrition of needed by human body and the rice of various tastes also is the problem that people generally are concerned about.Some production methods with micronutrient reinforced rice have also appearred in recent years, but the general complex process of these methods, rice local flavor and the mouthfeel made are relatively poor.
Summary of the invention
Technical problem to be solved by this invention provides a kind of balanced in nutrition, and technology is simple, anti-storage, and local flavor and good vegetable-fruit rice and the manufacture method thereof of mouthfeel, and this rice has increased vegetables and fruit, makes the rice that natural rice changes becomes various nutrient combination.
Technical scheme of the present invention: a kind of vegetable-fruit rice, it is made up of following materials of weight proportions:
Cereal 20～97%, vegetables 1～75%, fruit 1～30%, nutritional powder 0.2～2%.
Described cereal is the rice powder; Described vegetables are a kind of in Chinese cabbage, celery, carrot and the pumpkin, or their mixture; Described fruit is any one in apple, pears, banana, pineapple and the orange, or their mixture, and fruit all is suitable for arbitrarily; Described nutritional powder is a kind of in hawthorn powder or the yam flour, or their mixture;
Make the method for vegetable-fruit rice, it is made by following steps:
A, the extruder that above-mentioned materials of weight proportions is put into twin-screw or single screw rod mix, and the water content of mixture is 20～30%, and the fresh vegetable fresh fruit can partly be powder or all be powder;
B, the liquid that mixes is pushed, transferring to temperature is 65～100 ℃, and pressure is 20～40MPa, and extrusion time is 20～40 seconds;
C, the mixture that is extruded have the oval-shaped aperture from the template cross section and are extruded, and the rotary cutter that matches with template is cut the mixture of extruding and grown into 4～6mm, and wide is 2～4mm, and thickness is 1～2mm, and water content is 13～23% rice shape particle;
D, with the rice shape particle that cuts through drum polishing, drying, be 5～8% to get product to its water content.
The present invention compared with prior art has following beneficial effect: the present invention is balanced in nutrition, and technology is simple, anti-storage, and local flavor and mouthfeel are good.It both had been same as the shape of natural rice, met people's food custom, but had changed the composition of rice, on the basis that guarantees its original rice, increase vegetables and fruit, made the rice that natural rice changes becomes various nutrient combination, met the new concept of people's food treatment of food therapy.
The specific embodiment
Embodiment 1
A kind of vegetable-fruit rice, it is made up of following materials of weight proportions:
Rice powder 95%, Chinese cabbage powder 3%, apple butter 1.5%,
Hawthorn fruit 0.5%.
Make the method for vegetable-fruit rice, it is made by following steps:
A, the extruder that above-mentioned materials of weight proportions is put into twin-screw or single screw rod mix, and the water content of mixture is 25%;
B, the mixture that mixes is pushed, transferring to temperature is 75 ℃, and pressure is 28MPa, and extrusion time is 30 seconds;
C, the mixture that is extruded have the oval-shaped aperture from the template cross section and are extruded, and the rotary cutter that matches with template is cut the mixture of extruding and grown into 5mm, and wide is 3mm, and thickness is 2mm, and water content is 17% rice shape particle;
D, with the rice shape particle that cuts through drum polishing, drying, be 7% to get product to its water content.
Embodiment 2
A kind of vegetable-fruit rice, it is made up of following materials of weight proportions:
Rice powder 22%, carrot meal 70%, apple powder 7%, nutritional powder 1%.
Make the method for vegetable-fruit rice, it is made by following steps:
A, the extruder that above-mentioned materials of weight proportions is put into twin-screw or single screw rod mix, and the water content of mixture is 30%;
B, the liquid that mixes is pushed, transferring to temperature is 90 ℃, and pressure is 40MPa, and extrusion time is 20 seconds;
C, the mixture that is extruded have the oval-shaped aperture from the template cross section and are extruded, and the rotary cutter that matches with template is cut the mixture of extruding and grown into 5mm, and wide is 3mm, and thickness is 2mm, and water content is 15% rice shape particle;
D, with the rice shape particle that cuts through drum polishing, drying, be 8% to get product to its water content.
Embodiment 3
A kind of vegetable-fruit rice, it is made up of following materials of weight proportions:
Rice powder 50%, celery 20%, fruit 28%, nutritional powder 2%.
Make the method for vegetable-fruit rice, it is made by following steps:
A, the extruder that above-mentioned materials of weight proportions is put into twin-screw or single screw rod mix, and the water content of mixture is 26%;
B, the liquid that mixes is pushed, transferring to temperature is 95 ℃, and pressure is 20MPa, and extrusion time is 40 seconds;
C, the mixture that is extruded have the oval-shaped aperture from the template cross section and are extruded, and the rotary cutter that matches with template is cut the mixture of extruding and grown into 5mm, and wide is 3mm, and thickness is 2mm, and water content is 15% rice shape particle;
D, with the rice shape particle that cuts through drum polishing, drying, be 7% to get product to its water content.
Claims (6)
1, a kind of vegetable-fruit rice is characterized in that: it is made up of following materials of weight proportions:
Cereal 20～97% vegetables 1～75% fruit 1～30%
Nutritional powder 0.2～2%.
2, vegetable-fruit rice according to claim 1 is characterized in that: described cereal is the rice powder.
3, vegetable-fruit rice according to claim 1 is characterized in that: described vegetables are a kind of in Chinese cabbage, celery, carrot and the pumpkin, or their mixture.
4, vegetable-fruit rice according to claim 1 is characterized in that: described fruit is any one in apple, pears, banana, pineapple and the orange, or their mixture.
5, vegetable-fruit rice according to claim 1 is characterized in that: described nutritional powder is a kind of in hawthorn powder or the yam flour, or their mixture.
6, a kind of method of making the described vegetable-fruit rice of claim 1 is characterized in that it is made by following steps:
A, the extruder that above-mentioned materials of weight proportions is put into twin-screw or single screw rod mix, and the water content of mixture is 20～30%;
B, the liquid that mixes is pushed, transferring to temperature is 65～100 ℃, and pressure is 20～40MPa, and extrusion time is 20～40 seconds;
C, the mixture that is extruded have the oval-shaped aperture from the template cross section and are extruded, and the rotary cutter that matches with template is cut the mixture of extruding and grown into 4～6mm, and wide is 2～4mm, and thickness is 1～2mm, and water content is 13～23% rice shape particle;
D, with the rice shape particle that cuts through drum polishing, drying, to its water content be 5～8%, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910073940A CN101653210A (en) | 2009-03-17 | 2009-03-17 | Vegetable-fruit rice and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910073940A CN101653210A (en) | 2009-03-17 | 2009-03-17 | Vegetable-fruit rice and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101653210A true CN101653210A (en) | 2010-02-24 |
Family
ID=41707837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910073940A Pending CN101653210A (en) | 2009-03-17 | 2009-03-17 | Vegetable-fruit rice and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101653210A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342517A (en) * | 2011-08-22 | 2012-02-08 | 东北农业大学 | Multi-taste compound rice with small berries and preparation method for multi-taste compound rice |
| CN102960627A (en) * | 2012-03-31 | 2013-03-13 | 刘国庆 | Formula of multifunctional composite nutritional rice and preparation method thereof |
| CN102972697A (en) * | 2012-11-07 | 2013-03-20 | 赵奋飞 | Broom corn millet hawthorn powder |
| CN103461852A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Pawpaw Chinese yam rice and preparation method thereof |
| CN104381822A (en) * | 2014-11-13 | 2015-03-04 | 宁夏万齐农业发展集团有限公司 | Composite rice containing chili and Chinese cabbage, and preparation method of composite rice |
| CN104397558A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Carrot complex rice and manufacturing method thereof |
| CN104397552A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Apple and hawthorn composite rice and production method thereof |
| CN105433229A (en) * | 2015-12-10 | 2016-03-30 | 韦焜 | Instant powder for treating toothache caused by wind-heat and preparation method thereof |
| CN105918802A (en) * | 2016-05-13 | 2016-09-07 | 柳州市螺蛳粉协会 | Healthcare rice noodles capable of harmonizing stomach |
| CN113631048A (en) * | 2018-10-03 | 2021-11-09 | Ghl专业面粉有限责任公司 | Functional enhanced flour, meal and food products and methods of making and using same |
-
2009
- 2009-03-17 CN CN200910073940A patent/CN101653210A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342517A (en) * | 2011-08-22 | 2012-02-08 | 东北农业大学 | Multi-taste compound rice with small berries and preparation method for multi-taste compound rice |
| CN102960627A (en) * | 2012-03-31 | 2013-03-13 | 刘国庆 | Formula of multifunctional composite nutritional rice and preparation method thereof |
| CN102972697A (en) * | 2012-11-07 | 2013-03-20 | 赵奋飞 | Broom corn millet hawthorn powder |
| CN103461852A (en) * | 2013-08-14 | 2013-12-25 | 安徽劲宇食品有限公司 | Pawpaw Chinese yam rice and preparation method thereof |
| CN104381822A (en) * | 2014-11-13 | 2015-03-04 | 宁夏万齐农业发展集团有限公司 | Composite rice containing chili and Chinese cabbage, and preparation method of composite rice |
| CN104397558A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Carrot complex rice and manufacturing method thereof |
| CN104397552A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Apple and hawthorn composite rice and production method thereof |
| CN105433229A (en) * | 2015-12-10 | 2016-03-30 | 韦焜 | Instant powder for treating toothache caused by wind-heat and preparation method thereof |
| CN105918802A (en) * | 2016-05-13 | 2016-09-07 | 柳州市螺蛳粉协会 | Healthcare rice noodles capable of harmonizing stomach |
| CN113631048A (en) * | 2018-10-03 | 2021-11-09 | Ghl专业面粉有限责任公司 | Functional enhanced flour, meal and food products and methods of making and using same |
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Open date: 20100224 |