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Method for delaying rice retrogradation

A technology of rice and rice, applied in the fields of application, food preparation, food science, etc., can solve the problems of long reaction time, uneven treatment, microbial contamination, etc., and achieve the effect of short time, not easy to microbial contamination, and uniform treatment

Inactive Publication Date: 2012-09-19
CHANGCHUN UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two ways of adding enzymes require a long reaction time, uneven treatment, and are susceptible to microbial contamination.

Method used

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  • Method for delaying rice retrogradation
  • Method for delaying rice retrogradation
  • Method for delaying rice retrogradation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] Add 5g of rice (Akita Komachi, Hongyun Miye, Jilin Meihe) and 5mL of water into a 25mL beaker, then add an extremely heat-stable maltose amylase with an enzyme activity of 400U (that is, the thermophilic archaea Staphylothermus marinus maltose amylase), mix Evenly, cover the mouth of the beaker with tin foil, immediately put it on a steaming curtain that is being heated and is equipped with a boiling hot water rice cooker, cover the pot, and steam for 30 minutes in normal pressure steam, then take out the beaker and cool to room temperature , with a physical property tester (TA.XTplus, Stable Micro Systems Ltd, Godalming, Surrey, UK) equipped with a column probe (P / 25) and control software (Exponent), measure the rice with a mutual interval of 1cm The hardness of three grains of fresh rice ( figure 1 and figure 2 ), and the other part of the rice was stored at 4°C for 28 days, and then the hardness of the rice stored at low temperature was measured by the same method...

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PUM

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Abstract

The invention relates to a method for making rice with a characteristic of low retrogradation. The method comprises the steps of adding an extremely thermostable maltogenic amylase to a mixture of uncooked rice and water, and then steaming and cooking directly to obtain the rice. The obtained rice has relatively low hardness after being cooled at a room temperature and being stored at a low temperature for some time. The extremely thermostable maltogenic amylase takes effect when the rice is steamed and cooked, treats internal and external starches of the rice uniformly, is in no need of extra enzymolysis time, and can not be polluted easily by microbes. The method is different from the method which comprises the steps of adding uncooked rice and enzyme to room temperature water, immersing or immersing by raising temperature, and then cooking; and is different from the method which comprises the steps of cooking the uncooked rice, cooling, and then treating by adding enzyme.

Description

technical field [0001] The invention belongs to the technical field of food processing. [0002] This invention relates to a method for making rice with low retrogradation characteristics, especially: adding an extremely heat-stable maltose amylase to the mixture of raw rice grains and water in advance, and then directly cooking, the obtained After being cooled at room temperature and stored at low temperature for a period of time, rice still has relatively low hardness. Background technique [0003] The starch content in rice grains can reach 60-70%, and its characteristics have a great influence on the taste of rice. During the cooking process of rice, raw starch granules swell and rupture, and at the same time combine with water molecules to form a viscous solution; this gelatinized starch, in the process of low temperature storage, the amylose and amylopectin in it The straight chain parts will be arranged in parallel, forming internal hydrogen bonds, removing water, r...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L7/104
Inventor 李丹李晓磊
Owner CHANGCHUN UNIV
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