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Method for producing long-grain rice nutritional instant rice

A production method and technology of instant rice, applied in the directions of drying and preserving seeds, food preparation, food science, etc., can solve the problems of poor rehydration, poor taste of instant rice, and bad taste, so as to reduce lipid components and improve Rehydration performance, water activity reduction effect

Inactive Publication Date: 2014-06-11
惠州市意达米面制品有限公司
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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 rehydration property is poor, and it is convenient to produce raw material with round-grained rice mostly. Rice, instant rice produced with indica rice as raw material tastes worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select 1000 g of high-quality indica rice, wash it three times with tap water, add 1600 ml of tap water, soak at 40°C for 16 h, steam continuously for 30 min, and quickly cool down with pure water to prevent rice grains from sticking together. After filtering, stew the rice for 25 min. Rake the rice and dry it with infrared rays until the water content of the rice is 4%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 600°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] Select 1,000 g of high-quality indica rice, wash it with tap water for 3 times, add 1,600 ml of tap water, soak at 40°C for 16 hours, steam for 30 minutes with steam, and quickly cool down with pure water to prevent rice grains from sticking together. to 30°C. 4g Angel liqueur koji (living cell content 1.5-2.0×10 10 cfu / g, material number 83500007) and 300u glucoamylase were dissolved in 80ml of purified water (30°C) and evenly mixed in the rice, put into a clean ceramic container, sealed, and fermented at 30°C for 6 h. 0.6g of fragrant dry yeast (the live cell content is 1.2×10 10 cfu / g) was dissolved in 50ml of purified water (30°C), evenly sprinkled on the rice, and then transferred to an environment of 23°C to continue fermentation for 10 h. Rake the fermented rice, and dry it with infrared rays until the water content of the rice is 4%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 600°C, and the distance between the heat source...

Embodiment 3

[0022] Select 1,000 g of high-quality indica rice, wash it with tap water for 3 times, add 1,600 ml of tap water, soak at 40°C for 16 hours, steam for 30 minutes with steam, and quickly cool down with pure water to prevent rice grains from sticking together. to 30°C. 4g Angel liqueur koji (living cell content 1.5-2.0×10 10 cfu / g, material number 83500007) and 300u glucoamylase were dissolved in 80ml of purified water (30°C) and evenly mixed in the rice, put into a clean ceramic container, sealed, and fermented at 30°C for 6 h. 0.6g of fragrant dry yeast (the live cell content is 1.2×10 10 cfu / g) was dissolved in 50ml of purified water (30°C), evenly sprinkled on the rice, and then transferred to an environment of 23°C to continue fermentation for 10 h. The fermented rice is raked loose, placed in a 35 KHz ultrasonic field, and dried by infrared rays until the water content of the rice is 4%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 600...

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PUM

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Abstract

The invention relates to a method for producing long-grain 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 nutritive value, reconstitution properties and storage performance of the long-grain rice instant rice are improved based on the transformation effect of restrictive fermentation, the strong moisture and lipid absorption effect of alcohol and the strong cavitation effect and uniform inside-outside drying effect during the cooperated drying of ultrasonic waves and medium wave-short wave infrared rays. The method comprises the main process steps of selecting long-grain rice, elutriating, immersing, cooking for 30-35 minutes, pouring with cool water to disperse, filtrating, then, continuing to stew for 20-25 minutes, carrying out restrictive fermentation, and drying with infrared rays with the wavelength of 2-4 microns in an ultrasonic field with the frequency of 35-40KHz until the moisture content is 4-5%. The produced long-grain rice instant rice is rich in nutrition and good in reconstitution properties and storage performance.

Description

technical field [0001] The invention relates to a method of restrictive fermentation and ultrasonic-infrared collaborative drying to produce indica nutritious instant rice, 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. 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 rehydration property is poor, and it is convenient to produce raw material with round-grained rice mostly. Rice, the taste of instant rice produced with indica rice as raw material is even worse. However, most of ...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23B9/08A23L1/164A23L1/29A23L7/104
CPCA23L5/15A23L7/104A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊
Owner 惠州市意达米面制品有限公司
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