Instant brown rice malt processing technology
Although brown rice is rich in nutrients, it cannot be eaten directly due to its high content of substances that are difficult to be digested and absorbed. After germination, brown rice produces a variety of enzymes that degrade various types of insoluble substances, allowing nutrients to be fully released and easily digested and absorbed by the body. Instant brown rice cereal is an instant, instant, nutritious and health food made from brown rice buds, wheat, and oats, supplemented with appropriate edible additives, through a specific production process. This product not only has the characteristics of good taste, rich nutrition, balanced energy, ready-to-drink, convenient consumption, etc., but also according to the nutritional needs of different groups of people, through the appropriate adjustment of the formula, it is easy to form a series of products to meet the requirements of various consumer groups Therefore, the market for the development of this product has broad prospects. 1. formula(%) Brown rice flour 20, wheat flour 20, oat flour 15, milk powder 5, sugar powder 35, β-cyclodextrin 0.7, vanillin 0.3. 2. Major equipment Crusher, stirred tank, colloid mill, steam drum dryer, granulator, hot air dryer, etc. 3. Production process points (1) Selected impurities Brown rice is selected to remove foreign materials such as sand. (2) Soaking and sprouting Brown rice is soaked in water at 10 to 15°C for 10 to 12 hours. Then remove it with a pestle and raise the temperature to 30 to 32°C. Sprinkle water every 2 hours to germinate. Generally 12 to 24 hours to germinate. (3) refining Grind the rice sprouts with a colloid mill. If it is too thick, add some deionized water or soft water for operation. (4) Screening In addition to the requirements for fresh and sanitary powdered ingredients, there is a high requirement for fineness. The size of fineness influences the swelling effect of the mixing time, and affects the degree of pre-gelatinization and the utilization of raw materials. It is generally required to have a fineness of 80% passing rate per 100 mesh screen. (5) Stirring Taking into account the effect of water absorption and swelling of the raw materials, the water for stirring is generally required to be warm water of about 35°C, and the stirring concentration is preferably such that the slurry has a certain viscosity and good fluidity. Stir for 10-15 minutes and place it in a storage tank. (6) Rubber grinding The diversity of raw materials affects the effect of stirring and mixing, and some of the oils and fats are not easily soluble in water. After colloid milled rubber mills, this drawback can be effectively overcome, the slurry can be approximately emulsified, and the quality of the cereals can be improved. When the rubber mill should pay attention to adjust the fineness, and pay attention to add cooling water. (7) Saccharification, pre-gelatinization As the raw materials produced are mainly starches and sugars, such substances produce saccharification under appropriate conditions. Usually the surface temperature of the steam drum dryer is above 140°C, and when the slurry is conveyed to the steam drum dryer accumulation tank to accumulate to a certain amount, saccharification and pre-gelatinization reactions occur. The saccharification reaction can improve the color and mouthfeel of the original tablet, facilitate drying and molding after pre-gelatinization, increase the utilization of heat energy and production output of rice malt cereal. (8) Steam drum drying This is the key process of production. The color, aroma and taste of the rice cereal are mainly determined by this process. A scientifically feasible production formula is the prerequisite for the production of qualified products, and the operating skills of the equipment are the guarantee of the expected effects of the formula. The key to operating this equipment is to coordinate the relationship between speed and temperature so that the product can achieve the best color and fragrance. (9) Granulation The size of the original sheet dried by the steam drum can be determined by adjusting the density of the granulator screen. Adding certain auxiliary equipment can also achieve the purpose of separating the powder and the sheet. (10) Hot air drying The hot air dryer can be used for the second drying of the original tablet to make its moisture reach 3%, so as to better exert the comprehensive effect of the color, aroma and taste of the original and auxiliary materials and prolong the shelf life. 4. Quality requirements (1) Sensory index The color is light yellow, and after the boiling water is washed away, the original color remains. The smell has the unique natural flavor of rice malt. Morphologically fragmented, dry, loose, and free of agglomerates. After the boiling water is brewed, stir evenly to make a paste. The mouthfeel is delicate and sweet and delicious. (2) Health indicators Total number of bacteria (pc/g) ≤20 000 Coliform bacteria (/100 g) ≤40 Pathogens may not be detected Arsenic (calculated as As, mg/kg) ≤ 0.5 Lead (in Pb, mg/kg) ≤ 1.0 Copper (measured as Cu, mg/kg) ≤ 1.0 (3) Shelf life The shelf life at room temperature is more than 9 months. 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