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Method for producing nutritional instant rice through restrictive soft-yeast fermentation

An instant rice and restrictive technology, applied in the field of food processing, can solve the problems that the market share of instant rice is not as good as that of instant noodles, the taste of instant rice is far inferior to that of instant noodles, the taste of instant rice is not as good as that of instant noodles, etc., so as to improve rehydration performance and reduce fat. Quality components, the effect of reducing water activity

Inactive Publication Date: 2014-06-11
XUZHOU NAILI MACROMOLECULE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of relevant instant rice is a lot, and there are also many disclosed patent documents, but the market share of instant rice is far less than that of instant noodles. There are many reasons, among which rice is easy to regenerate and difficult to rehydrate, etc. are important reasons
So far, there is no process of restrictive fermentation of steamed rice to produce instant rice by using Xiaoqu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select 1000 g of non-japonica rice, wash it with tap water for 3 times, add 1500 ml of tap water, soak at 35°C for 16 hours, steam continuously for 25 minutes, pour cold drinking water quickly to prevent the rice grains from sticking, filter and stew the rice for 15 minutes, rake the rice pine, using infrared drying until the water content of the rice is 4%, the wavelength of infrared light is 2 μm, the temperature of the heat source is 400 °C, and the distance between the heat source and the rice is 8 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were tested.

Embodiment 2

[0021] Select 1000 g of non-japonica rice, wash it three times with tap water, add 1500 ml of tap water, soak at 35°C for 16 hours, steam continuously for 25 minutes, pour cold drinking water quickly to prevent the rice grains from sticking, filter and stew the rice for 15 minutes, and cool down to 28°C. Take 3g of pure rhizopus koji (Guangxi Pingguo Yajiu Jiuqu Co., Ltd., the content of living cells is 4.6×10 9 cfu / g), activated with 16 g of purified water at 32°C, added to the rice, mixed well, put into a clean ceramic container, sealed, and fermented at 28°C for 21 h; Cell content 2.4×10 10 cfu / g), activated with 18 g of pure water at 40°C and evenly added to the rice, and the rice was transferred to an environment of 32°C to continue fermentation for 12 hours. 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 2 μm, the temperature of the heat source is 400 °C, and the distance between th...

Embodiment 3

[0023] Select 1000 g of non-japonica rice, wash it three times with tap water, add 1500 ml of tap water, soak at 35°C for 16 hours, steam continuously for 25 minutes, pour cold drinking water quickly to prevent the rice grains from sticking, filter and stew the rice for 15 minutes, and cool down to 28°C. Take 3g of pure rhizopus koji (Guangxi Pingguo Yajiu Jiuqu Co., Ltd., the content of living cells is 4.6×10 9 cfu / g), activated with 16 g of purified water at 32°C, added to the rice, mixed well, put into a clean ceramic container, sealed, and fermented at 28°C for 9 h; Cell content 2.4×10 10 cfu / g), activated with 18 g of pure water at 40°C and evenly added to the rice, and the rice was transferred to an environment of 32°C to continue fermentation for 12 hours. Rake the fermented rice loose, use hot air to dry the rice until the water content is 18%, the temperature of the hot air is 120°C, the humidity is 60%, and the wind speed is 4 m / s; then use infrared rays to dry t...

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PUM

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Abstract

The invention relates to a method for producing nutritional instant rice through restrictive soft-yeast fermentation, 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 soft-yeast fermentation, the strong moisture and lipid absorption effect of alcohol, the high-frequency vibration and cavitation effects of ultrasonic waves and the uniform inside-outside combined drying effect of hot air and medium wave-short wave infrared rays. The method comprises the main process steps of screening rice, elutriating, immersing for 14-20 hours at the temperature of 30-40 DEG C, cooking for 25-30 minutes, pouring with cool water to disperse, filtrating, then, continuing to stew for 15-25 minutes, carrying out restrictive soft-yeast fermentation, drying rice until the moisture content is 15-18% in a manner that ultrasonic waves with the frequency of 35-40KHz cooperate with hot air with the temperature of 120-150 DEG C, and then, drying with infrared rays with the wavelength of 2-4 microns until the moisture content is 3-5%. The produced instant rice is rich in nutrition and good in reconstitution properties and storage performance.

Description

technical field [0001] The invention relates to a method for producing nutritious instant rice by restricted koji fermentation, belonging to the technical field of food processing. Background technique [0002] Rice is the staple food of more than half of the population in my country. People spend a lot of time and energy preparing the staple food for three meals a day. With the acceleration of the pace of life, the demand for nutritious, fast, and good-tasting food is increasing, and there is an urgent need for instant rice. Staple food like this has entered thousands of households. The production method of relevant instant rice is a lot, and there are also many disclosed patent documents, but the market share of instant rice is far less than that of instant noodles. There are many reasons, among which problems such as easy regeneration of rice and difficulty in rehydration are important reasons. So far, there is no technique for producing instant rice by restrictive ferme...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/105A23L7/13
CPCA23L5/15A23L7/104A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊
Owner XUZHOU NAILI MACROMOLECULE TECH CO LTD
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