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Mixed enzyme for preparing instant rice and application of same

A technology of instant rice and mixed enzymes, applied in the fields of application, food preparation, food science, etc., to achieve the effects of simple and easy optimization process, good stability, good fast food performance and anti-retrogradation performance

Inactive Publication Date: 2012-06-27
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still few reports on the use of compound food enzyme preparations to improve the anti-retrogradation performance and eating quality of instant rice after the cooking process.

Method used

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  • Mixed enzyme for preparing instant rice and application of same
  • Mixed enzyme for preparing instant rice and application of same
  • Mixed enzyme for preparing instant rice and application of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Effect of the Ratio of β-amylase and α-amylase on the Gelatinization Degree of Instant Rice

[0033] Method: Add 1.4 times the mass ratio of water to the washed rice, soak it in a constant temperature water bath at 50°C for 30 minutes, and cook the rice in an electric steam sterilizer for 12 minutes at a temperature of 116°C. Divided into experimental groups 1-6, each group sprayed 10mL of mixed enzyme liquid in the cooked rice, among which the experimental group 1 mixed enzyme was composed of 15U β-amylase and 1U α-amylase based on the enzyme activity of the rice. 2 groups of mixed enzymes are composed of 9Uβ-amylase and 1Uα-amylase based on the enzyme activity of the rice, the experimental group 3 mixed enzymes are composed of 5Uβ-amylase and 1Uα-amylase based on the enzyme activity of the rice, and the experimental group 4 The mixed enzyme is composed of 1U β-amylase and 1U α-amylase based on the enzyme activity of the rice, the experimental 5 groups of m...

Embodiment 2

[0037] Embodiment 2, the influence of enzyme action temperature on the gelatinization degree of instant rice

[0038] Method: Add 1.4 times (mass ratio) of water to the washed rice, soak in a constant temperature water bath at 50°C for 30 minutes, and cook the rice in an electric steam sterilizer for 12 minutes at a temperature of 116°C. Spray 10mL of mixed enzyme solution in the cooked rice again, the mixed enzyme is composed of 9Uβ-amylase and 1Uα-amylase in terms of the enzyme activity of the rice, and the action temperature is 30°C, 40°C, 50°C, 60°C, respectively. ℃, 70 ℃, and the action time is 36 minutes, the instant rice samples are prepared, and the gelatinization degree of the instant rice is calculated.

[0039] The result is as figure 2 As shown, when the enzyme activity ratio of β-amylase and α-amylase solution is 9:1, the enzyme action time is 36 minutes, and the enzyme action temperature rises from 30°C to 50°C, the gelatinization degree of instant rice shows...

Embodiment 3

[0040] Embodiment 3, the influence of enzyme action time on the gelatinization degree of instant rice

[0041]Method: Add 1.4 times (mass ratio) of water to the washed rice, soak in a constant temperature water bath at 50°C for 30 minutes, and cook the rice in an electric steam sterilizer for 12 minutes at a temperature of 116°C. Then spray 10mL of mixed enzyme with a concentration ratio (β-amylase / α-amylase) of 9:1 in the cooked rice, the enzyme action temperature is 50°C, and the action time is 0min, 18min, 36min, 54min, 72min When , instant rice samples were prepared, and the gelatinization degree of instant rice was calculated.

[0042] The result is as image 3 As shown, when the enzyme activity ratio of β-amylase and α-amylase solution is 9:1 (U / U), and the enzyme action temperature is 50°C, in a short period of time (0-36min), with the extension of time , the gelatinization degree of instant rice showed a significant increase trend. After 36 minutes, the value of g...

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Abstract

The invention belongs to the field of food and particularly relates to an enzymatic preparation method for instant rice. Specifically, the method comprises the following steps: mixed enzyme is added to cooked rice for acting; the enzyme activity of the mixed enzyme in the rice per gram is 6 to 10 U; and the mixed enzyme comprises Alpha amylase and Beta amylase. According to the invention, enzyme liquid is sprayed to the cooked rice, single factor tests are performed first to observe the effects of factors such as enzyme concentration ratio, temperature and time on gelatinization degree of instant rice, and on the basis of the single factor tests, the enzymatic preparation technology of instant rice is optimized through response surface methodology, so that the optimizing process is easy and convenient to perform, the instant rice has good stability, and the gelatinization degree of the instant rice is high. The instant rice prepared through the method provided by the invention has a good instant performance and a good anti-retrogradation performance, and the phenomena of rehydration property, retrogration and the like of instant rice are improved through the technology.

Description

technical field [0001] The invention belongs to the field of food, in particular to an enzymatic preparation method of instant rice. Background technique [0002] Rice is one of the most important staple foods. Therefore, for the convenience of people tasting rice at any time, China Food Industry Association decided to promote instant rice products nationwide. The eating form of instant rice is similar to that of instant noodles and instant vermicelli. It has the advantages of small size, light weight, easy to carry and eat, safe and hygienic, storage-resistant and ready-to-eat with only hot water in the wild environment. welcome. The instant rice can not only meet the requirement of instant and convenience, but also can make up for the deficiency that other instant foods have single nutrition and are difficult to satisfy people's physiological and nutritional needs. Therefore, it conforms to the consumption concept of modern people and has very broad development prospect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 赵国华刘美艳舒奕赵迪
Owner SOUTHWEST UNIV
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