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Method for producing fresh-keeping instant rice

A production method and rice technology, which are applied in the fields of food preservation, food preparation, food science, etc., can solve the problems of starch aging, affecting product quality and shelf life, etc., and achieve good taste, solve the effect of reducing taste and reducing production costs.

Inactive Publication Date: 2009-04-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem that starch aging is prone to occur during the storage of instant rice, which affects product quality and shelf life.

Method used

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  • Method for producing fresh-keeping instant rice
  • Method for producing fresh-keeping instant rice
  • Method for producing fresh-keeping instant rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: According to the production process of fresh-keeping instant rice in the instructions, take 500 g of pre-cooked rice, add 1000 mL of 200 mg / L α-amylase and xylanase mixed enzyme, β-amylase and xylan respectively Enzyme mixed enzyme, maltose amylase and xylanase mixed enzyme (mass ratio of amylase to xylanase: 9:1) aqueous solution, soaked for 20 minutes, drained, and enzymatically hydrolyzed at 55°C for 1 hour. After the samples were prepared, they were refrigerated at 4°C for 14 days and then measured for their degree of gelatinization. The higher the degree of gelatinization, the smaller the degree of aging. For specific results, see figure 2

Embodiment 2

[0034] Embodiment 2: according to the production process of fresh-keeping instant rice in the instruction manual, get pre-cooked rice 500g, add 1000mL 50mg / L maltose amylase and xylanase mixed enzyme (mass ratio of maltose amylase and xylanase 9:1), ultrasonic treatment, ultrasonic power 400w, action time 25min, drained, enzymatic hydrolysis for 30, 60, 90 and 120min respectively, after the samples were prepared, they were refrigerated at 4°C for 21 days to measure their gelatinization degree and Texture, the specific results are shown in Table 2

[0035] Table 2 Effect of enzymatic hydrolysis time on gelatinization degree and texture of fresh-keeping instant rice

[0036]

Embodiment 3

[0037]Embodiment 3: according to the production process of fresh-keeping ready-to-eat rice in the instruction manual, get pre-cooked rice 500g, add 1000mL 50mg / L of maltogenic amylase and xylanase mixed enzyme (mass ratio of maltogenic amylase and xylanase 9:1), ultrasonic treatment was carried out, the ultrasonic power was 200w, 400w, 600w, 800w respectively, the action time was 25min, drained, and enzymolysis was carried out for 60min. and texture, the specific results are shown in Table 3

[0038] Table 3 Effect of ultrasonic power on gelatinization degree and texture of fresh-keeping instant rice

[0039]

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Abstract

The invention provides a method for preparing fresh-keeping instant cooked rice, belongs to the technical field of agricultural product deep processing and food industry, and mainly relates to application of the ultrasonic treatment technique and the enzyme preparation in the instant cooked rice. In the method, the refined rice is used as a raw material, and the ultrasonic treatment technique and the enzyme preparation are utilized to control the aging and fresh-keeping of the instant cooked rice. The preparation method of the instant cooked rice comprises the following steps: the refined rice is washed, soaked in water, water-drained, pre-boiled, and then subjected to enzyme liquid soak and ultrasonic treatment, drainage, enzymolysis, acid soak, water drainage, packaging, sealing and sterilization to obtain the finished production of the fresh-keeping instant cooked rice. The fresh-keeping instant cooked rice prepared by the method has the advantages of low cost, convenient use and convenient eating, and can be eaten instantly or after heated; and if the hot food is needed, the rice bag is heated in boiled water or a microwave oven over medium-high heat for 1 to 2 minutes.

Description

technical field [0001] A method for producing fresh-keeping instant rice. The invention relates to a method for preparing fresh-keeping instant rice by ultrasonic-assisted enzymolysis, and specifically belongs to the technical fields of deep processing of agricultural products and food industry. Background technique [0002] With the continuous acceleration of people's life rhythm and the rapid development of the production of convenience food, cereal staple food will occupy an important position in the food industry in the new century. Cereal convenience food is food made from grains as the main raw material, including bread, biscuits, puffed food, instant noodles, instant rice, instant rice noodles and many other varieties. Wherein, instant rice is also called quick-cooking rice, and it is on the basis of modern science and technology, a kind of novel food that arises at the historic moment in order to adapt to the socialization needs of people's staple food life. [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/182A23L3/30A23L3/3571A23L7/10A23L7/196
Inventor 马晓军王睿姜培彦
Owner JIANGNAN UNIV
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