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Ready-to-eat rice soak solution and high-quality ready-to-eat soft rice preparation method

A technology for soaking liquid and soft rice is applied in the preparation of high-quality instant soft rice. The field of instant rice soaking liquid can solve problems such as yellowing during storage, and achieve the effects of reducing soaking process, inhibiting yellowing phenomenon, and enhancing the aroma of rice.

Active Publication Date: 2019-06-21
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still an urgent need to explore new methods to improve the sensory quality of instant rice and solve the problem of yellowing during storage.

Method used

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  • Ready-to-eat rice soak solution and high-quality ready-to-eat soft rice preparation method
  • Ready-to-eat rice soak solution and high-quality ready-to-eat soft rice preparation method
  • Ready-to-eat rice soak solution and high-quality ready-to-eat soft rice preparation method

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preparation example Construction

[0040] The preparation method of the instant rice soaking liquid of the present invention is formed by adding Brevibacterium flavum into rice washing water and fermenting. It can also be prepared by fermenting rice washing water with other kinds of microorganisms.

[0041] The preparation method of the instant rice soaking liquid of the present invention is preferably as follows: mixing rice washing water and Brevibacterium flavum at a weight ratio of 1800:1 to 2200:1; Stir once every 10-15 hours; finish the fermentation when the pH of the rice washing water is 4.8-5.0 to obtain a fermentation liquid; filter the fermentation liquid with a filter cloth of 100-140 mesh to obtain a soaking liquid.

[0042] Preferably, the content of L-tyrosine in the soaking solution is set to be ≥0.1 mg / mL.

[0043] The preparation method of instant soft rice of the present invention, it comprises the following steps:

[0044]S1: wash the rice at least once, separate the rice and collect the r...

Embodiment 1

[0055] The preparation method of instant soft rice, its step is:

[0056] S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 9:1, to ensure that the amylose content of the rice is between 15% and the broken rice rate is 20%.

[0057] S2: Washing of raw rice: Lift the rice to the rice warehouse, use a rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

[0058] S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 1800:1, then place the rice washing water in a cool and ventilated place at 23°C for open-air fermentation, and stir once every 10 hours , until the pH of the fermented liquid is 4.8, the L-tyrosine content is 0.1 mg / mL, boil and heat for less than 5 minutes to end the fermentation, and filter the fermented liquid with a 100-mesh filter cloth, the fermentation time is...

Embodiment 2

[0064] The preparation method of instant soft rice, its step is:

[0065] S1: Preparation of raw rice: Pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 9:1, to ensure that the amylose content of the rice is 20%, and the broken rice rate is 15%.

[0066] S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

[0067] S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 2200:1, then place the rice washing water in a cool and ventilated place at 25°C for open-air fermentation, and stir once every 15 hours , until the pH of the fermentation broth=5.0, the L-tyrosine content is 0.3mg / mL, the fermentation time is about 30h, and the fermentation is completed by boiling and heating for less than 5 minutes, and the fermentation broth is filter...

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Abstract

The invention discloses ready-to-eat rice soak solution and a high-quality ready-to-eat soft rice preparation method. The ready-to-eat rice soak solution refers to acidic solution containing L-tyrosine. The preparation method includes steps of pearl rice and jasmine rice compounding, washing, soaking in fermentation liquid, enzyme preparation adding, pre-gelatinization, recurrence inhibitor adding, normal-pressure cooking and aging, cooling, sterilization and storage to obtain ready-to-eat soft rice. By adoption of a slightly acidic and L-tyrosine-rich fermentation liquid soaking and cooking process, yellowing of rice in a storage period is effectively inhibited, and texture hardness increasing of rice in the storage period is reduced.

Description

technical field [0001] The invention belongs to the field of grain processing, and in particular relates to a preparation method of instant rice soaking liquid and high-quality instant soft rice. Background technique [0002] Instant soft rice is non-dehydrated rice with a built-in heating device. The heating package can heat up immediately when it meets water, and the meal package can be heated evenly within a few minutes. This kind of rice does not go through the dehydration and drying method, so the nutritional loss is less, and the original eating quality of the rice can be better maintained. However, the processing of instant soft rice is often accompanied by large temperature fluctuations, and the recrystallization formed by the spontaneous migration and association of starch chains can easily lead to rice retrogradation phenomena such as increased rice hardness, decreased viscoelasticity, and weakened enzymatic digestion; High moisture content (70%-80%) in the center...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L29/00A23L3/3571A23L3/3526
CPCY02A40/90
Inventor 郭泽镔陈秉彦卢旭郑宝东王百龙林雄孙思薇
Owner FUJIAN AGRI & FORESTRY UNIV
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