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Production method of high-quality instant rice

A technology for instant rice and production methods, which is applied in the fields of application, food preparation, food science, etc., and can solve problems such as easy to lose rice and poor rehydration of instant rice

Active Publication Date: 2015-07-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a processing method for instant rice with good rehydration performance and good storage performance, aiming at the existing problems such as weak rehydration property and easy spoilage of instant rice, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select 1000 g of high-quality japonica rice, wash it three times with tap water, add 1200 ml of tap water, soak for 35 min at 40 °C, steam for 25 min, add 2 kg of pure water for separation, filter and stew the rice for 20 min. The stewed rice is dried with hot air at 60°C to a moisture content of 4%, and the hot air velocity is 2 m / s.

Embodiment 2

[0020] Select 1000 g of high-quality japonica rice, wash it with tap water for 3 times, add 1200 ml of tap water, soak for 35 min at 40 °C, cook with steam for 25 min, add 2000 g of ethanol aqueous solution (3% ethanol content) for dispersion, filter and stew the rice for 20 min . The stewed rice is dried with hot air at 60°C to a moisture content of 4%, and the hot air velocity is 2 m / s.

Embodiment 3

[0022] Select 1,000 g of high-quality japonica rice, wash it three times with tap water, add 1,200 ml of tap water, soak it at 40°C for 35 min, cook it with steam for 25 min, add 2,000 g of ethanol aqueous solution (3% ethanol content) for dispersion, filter and stew the rice for 20 min min. The stewed rice is dried with alcohol water vapor until the water content is 10%. The alcohol water vapor is produced by mixing ethanol and water at a ratio of 6:5 and then heated at a wind speed of 4 m / s; then dried with hot air at 60°C until the water content is 4%. , the hot wind speed is 2 m / s.

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PUM

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Abstract

The invention discloses a production method of high-quality instant rice, belonging to the technical field of food processing. The method is based on the principle of strong absorption of alcohol water vapor to lipid and moisture (including combined water) in rice, permeation and dissolving promotion of a magnetic field, and cavatition and uniform drying effect of infrared rays with intermediate waves, and can be used for improving the rehydration and preservation performance of the instant rice. The production method mainly comprises the process steps of selecting normal rice as raw materials, immersing at 40-50 DEG C for 25-35 minutes, cooking for 25-30 minutes, adding an aqueous solution of ethanol for dispersion, filtering, braising the rice for 15-20 minutes, drying by alcohol water vapor under a magnetic field of 6000-6500 GS till the water content of the rice is 8%-10%, and drying with infrared rays with the wavelength of 2-4 microns till the water content of the rice is 4%-5%. The instant rice is good in mouthfeel and excellent in rehydration and preservation performance.

Description

technical field [0001] The invention relates to a production method of high-quality instant rice, belonging to the technical field of food processing. Background technique [0002] The instant rice on the market generally has problems such as poor rehydration property and poor taste. Studies have shown that the flavor, taste, rehydration and storage properties of instant rice are closely related to the choice of drying method. The instant rice produced by hot air drying technology has poor flavor, rehydration and storage properties; there are also instant rice produced by vacuum freeze drying technology, but the energy consumption is high, the production efficiency is low, and the presence of lipids in the product rice still remains It is easy to lose nothing, and the storage period of the product is affected. In addition, it is difficult to remove the bound water in instant rice by ordinary drying methods, which is also an important factor affecting the rehydration rate a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/015A23L1/025A23L7/10A23L5/20A23L5/30
CPCA23L5/13A23L5/15A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊刘成梅刘伟
Owner NANCHANG UNIV
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