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Method for producing non-glutinous rice nutritional instant rice

A production method and technology of instant rice, applied in the fields of dry preservation of seeds, food preparation, food science, etc., can solve the problems of poor rehydration and storage, low nutritional value, bad taste, etc., to reduce water activity , Improve the rehydration performance and shorten the heat conduction time

Inactive Publication Date: 2014-06-11
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of production methods about instant rice at present, and there are also many disclosed patent documents, but the biggest defect of the instant rice produced by existing various methods is that the mouthfeel is bad, the nutritional value is not high, and the rehydration and storage properties are relatively poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 1,000 g of japonica rice after removing impurities, wash it with tap water 4 times, add 1,500 ml of tap water, soak for 18 hours at 20°C, steam for 30 minutes, and quickly cool down with pure water to prevent the rice grains from sticking. After filtering, steam the rice 15 min. The rice is raked and dried with infrared rays until the water content is 3%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 500 ° C, and the distance between the heat source and the rice is 10 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were tested.

Embodiment 2

[0020] Weigh 1,000 g of japonica rice after removing impurities, wash it with tap water 4 times, add 1,500 ml of tap water, soak for 18 hours at 20°C, steam for 30 minutes, and quickly cool down with pure water to prevent the rice grains from sticking. After filtering, steam the rice After 15 minutes, the temperature was naturally lowered to 32°C. Put 4 g Angel liqueur koji (living cell content 2-3×10 10 cfu / g, material number 83500007) was dissolved in 150ml of purified water (32°C) and evenly mixed in the rice, put into a clean ceramic container, sealed, fermented at 32°C for 7 hours, and then transferred to 24°C to continue Ferment for 5 h. The fermented rice is harrowed and dried with infrared rays until the water content is 3%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 500 ° C, and the distance between the heat source and the rice is 10 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were teste...

Embodiment 3

[0022] Weigh 1,000 g of japonica rice after removing impurities, wash it with tap water 4 times, add 1,500 ml of tap water, soak for 18 hours at 20°C, steam for 30 minutes, and quickly cool down with pure water to prevent the rice grains from sticking. After filtering, steam the rice After 15 minutes, the temperature was naturally lowered to 32°C. Put 4 g Angel liqueur koji (living cell content 2-3×10 10 cfu / g, material number 83500007) was dissolved in 150ml of purified water (32°C) and evenly mixed in the rice, put into a clean ceramic container, sealed, fermented at 32°C for 7 hours, and then transferred to 24°C to continue Ferment for 5 h. The fermented rice is harrowed and dried with infrared rays until the water content is 13%, the infrared wavelength is 4μm, the heat source temperature is 500°C, and the distance between the heat source and the rice is 10cm; then the microwave is used to continue drying until the water content is 3%, and the microwave frequency is 2450...

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Abstract

The invention relates to a method for producing non-glutinous rice nutritional instant rice, belonging to the technical field of food processing. The principle of the method disclosed by the invention is as follows: the flavor, nutritive value, reconstitution properties and storage performance of the instant rice are improved based on the transformation effect of restrictive fermentation, the strong moisture and lipid absorption effect of alcohol and the cavitation effect and uniform inside-outside combined drying effect of medium wave-short wave infrared rays and microwaves. The method comprises the main process steps of selecting non-glutinous rice, elutriating, immersing for 14-18 hours at the temperature of 20-40 DEG C, cooking for 25-30 minutes, pouring with cool water to disperse, filtrating, then, stewing for 15-20 minutes, carrying out restrictive fermentation for 12-14 hours, drying with infrared rays with the wavelength of 2-4 microns until the moisture content is 10-12%, and then, drying with microwaves with the frequency of 2,450+ / -50MHz until the moisture content is 3-4%. The produced instant rice is good in taste, rich in nutrition and good in reconstitution properties and storage performance.

Description

technical field [0001] The invention relates to a method for producing japonica rice nutritious instant rice by means of restricted fermentation and infrared-microwave combined drying, which belongs to the technical field of food processing. Background technique [0002] Instant rice is generally made by soaking rice, gelatinizing it at high temperature, drying and dehydrating quickly, and packaging it. When eating, it is soaked in hot water and eaten with seasoning packets or other side dishes. It is somewhat similar to the instant noodle diet. The production method of relevant instant rice is a lot at present, and what the patent literature discloses also has many, but, the biggest defect of the instant rice produced by existing various methods is that mouthfeel is bad, and nutritional value is not high, and rehydration property and storability are relatively poor. Contents of the invention [0003] The technical problem to be solved by the present invention is to overco...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23B9/08A23L7/104
CPCA23L5/13A23L5/15A23L7/104A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊
Owner NANCHANG UNIV
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