A kind of production method of instant rice with good anti-retrogradation performance
A technology of instant rice and production methods, applied in the fields of application, food preparation, food science, etc., can solve the problems of high equipment requirements and complicated process, and achieve the goal of improving enzymatic hydrolysis efficiency, improving eating quality, and improving anti-retrogradation performance Effect
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Embodiment 1
[0019] This embodiment includes the following steps:
[0020] (1) Washing of raw rice: wash 10kg of rice with clean water to clean the powdery impurities adhering to its surface;
[0021] (2) First soaking: Soak the rice washed in step (1) in an aqueous solution containing 0.5wt% β-cyclodextrin and 0.25wt% monoglyceride at a temperature of 30°C. The soaking time is 55 minutes, so that the rice absorbs water and moistens;
[0022] (3) The first cooking: Drain the rice soaked in step (2) and steam for 10 minutes;
[0023] (4) Soaking for the second time: put the cooked rice obtained in step (3) into an aqueous solution containing 0.5wt% β-cyclodextrin and 0.25wt% monoglyceride for the second soaking, and the soaking solution also contains Add alkaline protease and β-amylase according to the ratio of 4000U alkaline protease and 1600U β-amylase to 100 grams of raw rice, the soaking temperature is 45°C, and the soaking time is 30 minutes;
[0024] (5) Second steaming: Drain the ...
Embodiment 2
[0030] This embodiment includes the following steps:
[0031] (1) Washing of raw rice: wash 10kg of rice with clean water to clean the powdery impurities adhering to its surface;
[0032] (2) Soaking for the first time: Soak the rice washed in step (1) in an aqueous solution containing 0.2wt% β-cyclodextrin and 0.1wt% monoglyceride at a temperature of 35°C. The soaking time is 50 minutes, so that the rice absorbs water and moistens;
[0033] (3) The first cooking: Drain the rice soaked in step (2) and steam for 10 minutes;
[0034] (4) Soaking for the second time: put the cooked rice obtained in step (3) into an aqueous solution containing 0.2wt% β-cyclodextrin and 0.1wt% monoglyceride for the second soaking, and the soaking solution also contains Alkaline protease and β-amylase are added according to the ratio of 1500U alkaline protease and 600U β-amylase to 100 grams of raw rice, the soaking temperature is 50°C, and the soaking time is 20 minutes;
[0035] (5) Second stea...
Embodiment 3
[0041] (1) Washing of raw rice: wash 10kg of rice with clean water to clean the powdery impurities adhering to its surface;
[0042] (2) Soaking for the first time: Soak the rice washed in step (1) in an aqueous solution containing 0.8wt% β-cyclodextrin and 0.4wt% monoglyceride at a temperature of 40°C. The soaking time is 45 minutes, so that the rice absorbs water and moistens;
[0043] (3) The first cooking: Drain the rice soaked in step (2) and cook for 20 minutes;
[0044] (4) Soaking for the second time: the cooked rice obtained in step (3) is placed in an aqueous solution containing 0.8wt% β-cyclodextrin and 0.4wt% monoglyceride for the second soaking, and the soaking solution also contains Add alkaline protease and β-amylase according to the ratio of 6500U alkaline protease and 2600U β-amylase to 100 grams of raw rice, the soaking temperature is 55°C, and the soaking time is 10 minutes;
[0045] (5) Second steaming: Drain the rice soaked in step (4) and steam for 20 m...
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