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Method for producing instant rice

A production method and technology of instant rice, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste, difficulty in serving dishes, and high cost, and achieve the effects of simple and easy production process, no rice bran smell, and improved quality

Inactive Publication Date: 2008-05-28
蒋学军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are a wide variety of instant noodles and instant rice noodles on the market. In contrast, instant rice products are rare. The main reason is that the structure of rice is different from that of flour. It is very difficult to process instant rice, and the cost is high. Poor, not easy to garnish
The conventional processing technology adopted for instant rice is: cleaning-soaking-curing, but the prepared rice grains will regenerate and age after being stored for a long time. Even if vacuum packaging is used, the storage time cannot be too long, so the existing instant rice is more processed into dehydrated granules, but the rice grains are broken and shriveled, and the smell of rice bran is strong. After rehydration, it feels like rice soaked in soup. Some companies put in moisture-proof sand bags for longer storage time.
Noodles are mostly eaten in soup, and instant noodles are easily accepted by consumers.
Therefore, instant rice has not been widely popular in the market like instant noodles.

Method used

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  • Method for producing instant rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Cleaning

[0026] Before washing the rice, check whether the rice is moldy or has impurities such as stones and soil. Moldy rice cannot be processed into instant rice. Most of the stone and soil clods should be picked out and sifted out. Rice in stock for more than two years is not easy to process instant rice because the quality of the rice is aging. The rice cleaning equipment needs to be cleaned many times, and too much debris will flow into the next process with the rice, affecting product quality.

[0027] 2. Soak

[0028] Soak the rice in water, the water surface is submerged by about 2cm, the soaking temperature is 25°C-60°C, and the soaking time is 180 minutes.

[0029] 3. Enzyme treatment

[0030] Papain is mixed and stirred with rice, and the weight ratio of papain addition to rice is 3: 100.

[0031] 4. Ripening

[0032] Steam the rice at 90°C for 20 minutes.

Embodiment 2

[0034] 1. Cleaning

[0035] Same as Example 1

[0036] 2. Soak

[0037] Soak the rice in water, the water surface is submerged about 2cm above the rice, the soaking temperature is 60°C, and the soaking time is 30 minutes.

[0038] 3. Enzyme treatment

[0039] The rice is mixed and stirred with cellulase and pectinase, and the weight ratio of the added amount of cellulase and pectinase to the rice is 1:25.

[0040] 4. Ripening

[0041] Cook the rice at 100°C for 15 minutes.

Embodiment 3

[0043] 1. Cleaning

[0044] Same as Example 1

[0045] 2. Soak

[0046] Soak the rice in water, the water surface is submerged by about 2cm, the soaking temperature is 40°C, and the soaking time is 60 minutes.

[0047] 3. Enzyme treatment

[0048] The pectinase is mixed and stirred with the rice, and the weight ratio of the added amount of the pectinase to the rice is 1:35.

[0049] 4. Ripening

[0050] Steam the rice at 95°C for 25 minutes.

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Abstract

The invention relates to 'a production method of instant rice', which pertains to the foodstuff processing field. The production method of instant rice consists of cleaning out, soaking and slacking, and is characterized in that: enzyme treatment of the rice is needed before slaking; the enzyme treatment is that papain, cellulose and / or pectin are added into the soaked rice and mixed fully. The rice produced by the invention can be kept fresh for a long time and has a good taste, without taste of rice bran, retrogradation and aging. The enzyme treatment has simple technique, and the quality of the rice is substantially improved and the instant rice is easily accepted by consumers without increasing much cost.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of instant rice. Background technique [0002] Along with the quickening of modern life rhythm, convenience food becomes more and more subject to people's favor. However, there are a wide variety of instant noodles and instant rice noodles on the market. In contrast, instant rice products are rare. The main reason is that the structure of rice is different from that of flour. It is very difficult to process instant rice, and the cost is high. Poor, not easy to garnish. The conventional processing technology adopted for instant rice is: cleaning-soaking-curing, but the prepared rice grains will regenerate and age after being stored for a long time. Even if vacuum packaging is used, the storage time cannot be too long, so the existing instant rice is more processed However, the rice grains are broken and shriveled, and the smell of rice bran is strong. After reh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/182A23L7/104A23L7/196
Inventor 蒋学军陈珂
Owner 蒋学军
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