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Production method for instant rice

A production method and a technology for instant rice, which are applied in the fields of drying and preserving seeds, food preparation, food science, etc., can solve the problems of easy failure and poor rehydration of instant rice, and achieve the promotion of production, improvement of rehydration performance and high rehydration performance. Storage properties, water activity reduction effect

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

[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

[0019] (1) Rice screening and elutriation: select 1 kg of japonica rice without sand impurities as raw material, and wash it with tap water 3 times to remove dust and rice bran and other sundries; (2) Rice soaking: add 1.3 kg of rice to the washed rice Tap water, soaked at 40°C for 25 minutes; (3) Rice steaming and dispersing: steam the soaked rice for 20 minutes, add 2kg of pure water for dispersing, filter and stew the rice for 18 minutes; (4) Infrared drying: heat-conditioned rice with infrared ray Dry to 5% water content, infrared wavelength 3μm, heat source temperature 450°C, heat source and rice 9cm apart.

Embodiment 2

[0021] (1) Rice screening and elutriation: select 1 kg of japonica rice without sand impurities as raw material, and wash it with tap water 3 times to remove dust and rice bran and other sundries; (2) Rice soaking: add 1.3 kg of rice to the washed rice Tap water, soaked at 40°C for 25 minutes; (3) Rice steaming and dispersing: steam the soaked rice for 20 minutes, add 2kg of ethanol solution (2% ethanol content) for dispersing, filter and stew the rice for 18 minutes; (4) Infrared drying: The conditioned rice is dried with infrared rays to a water content of 5%, the wavelength of infrared rays is 3 μm, the temperature of the heat source is 450° C., and the distance between the heat source and the rice is 9 cm.

Embodiment 3

[0023] (1) Rice screening and elutriation: select 1 kg of japonica rice without sand impurities as raw material, and wash it with tap water 3 times to remove dust and rice bran and other sundries; (2) Rice soaking: add 1.3 kg of rice to the washed rice Tap water, soaked at 40°C for 25 minutes; (3) Rice steaming and dispersing: steam the soaked rice for 20 minutes, add 2kg of ethanol solution (2% ethanol content) for dispersing, filter and stew the rice for 18 minutes; (4) Tempering: Spray 15g of absolute ethanol evenly to the stewed rice by means of atomization, and then dry it after standing for 10 minutes; (5) Infrared drying: Dry the conditioned rice with infrared rays until the water content is 5%, the wavelength of infrared rays is 3μm, and the temperature of the heat source 450°C, the distance between the heat source and the rice is 9cm.

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Abstract

The invention discloses a production method for instant rice and belongs to the field of food processing. The principle of the method is based on the cooperative cavitation and drying of ultrasonic waves and intermediate wave infrared rays and the strong absorptive action of ethyl alcohol on lipid and water in the rice, so that the rehydration performance and the storage performance of the rice are improved. The method mainly comprises the following steps: selecting common rice as a raw material, and soaking the common rice for 20-30min at the temperature being 35-45 DEG C; and cooking for 20-25min, adding ethanol water for dispersing, filtering, stewing continuously for 15-20min, conditioning, and drying by adopting the cooperation of the ultrasonic waves being 35-40KHz and the infrared rays with the wave length being 2-4 microns until the content of the water is 4-5%. The obtained rice is low in water activity, and good in rehydration performance and storage performance.

Description

technical field [0001] The invention relates to a production method of instant rice, which belongs 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 and rehydr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23B9/08A23L7/117
CPCA23L5/13A23L5/15A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊刘成梅刘伟吴建永
Owner NANCHANG UNIV
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