Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rice conditioning process and instant rice production method

A technology of conditioning and processing, applied in food science, food ingredients containing oil, etc., can solve the problems of difficult industrial application of equipment, high cost, changing the structure of staple food, etc., to achieve good gloss, maintain the taste, and the effect of soft and tender taste.

Active Publication Date: 2019-10-08
JIANGNAN UNIV
View PDF10 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, these methods either have the problem of high cost, or have changed the structure of the staple food, and the industrial application of specific equipment is difficult to universalize, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rice conditioning process and instant rice production method
  • Rice conditioning process and instant rice production method
  • Rice conditioning process and instant rice production method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] process such as figure 1 As shown, the specific method steps are as follows:

[0038] (1) Wash the rice quickly with drinking water and drain;

[0039] (2) Tempering: Instantaneous high-temperature fluidization pretreatment: transport the raw materials into the fluidization chamber, and fluidize them for 60 seconds at a fluidization temperature of 130°C; prepare a conditioning solution 1 containing soft rice flour, edible oil and water, wherein The mass ratio of soft ground rice, edible oil, water is 0.05:0.05:1.5, after using the miniature high-speed mixer to stir evenly, be 1:1.5 to soak rice 20min according to the mass ratio of the moisture content contained in rice and conditioning solution 1; Rice soup backfill process, by figure 2 It can be seen that when the cooking temperature is 90°C, the content of amylose and amylose in the rice soup is relatively high, and the cooking temperature range of the rice soup with a high content of extractables is taken as the s...

Embodiment 2

[0043] (1) Wash the rice quickly with drinking water and drain;

[0044] (2) Tempering: Instantaneous high-temperature fluidization pretreatment: transport the raw materials into the fluidization chamber, and fluidize them at a fluidization temperature of 160°C for 20s; prepare a conditioning solution 1 containing soft rice flour, edible oil and water, wherein The mass ratio of soft ground rice, edible oil, water is 0.1:0.03:2, after using the miniature high-speed mixer to stir evenly, according to the mass ratio of the moisture content contained in the rice and conditioning solution 1 is 1:2 to soak rice 15min; Pass Rice soup backfilling process, take 30% of the rice soup obtained when cooking to 85°C (the total amount of rice soup can be obtained by leaching, as a reference for subsequent production), and add it to the new system to replace part of the water, the ratio is the same as that of conditioning solution 1 , prepare the conditioning solution 2, and maintain the temp...

Embodiment 3

[0048] (1) Wash the rice quickly with drinking water and drain;

[0049] (2) Tempering: Instantaneous high-temperature fluidization pretreatment: transport the raw materials into the fluidization chamber, and fluidize them for 40 seconds at a fluidization temperature of 140°C; prepare a conditioning solution 1 containing soft rice flour, edible oil and water, wherein The mass ratio of soft rice flour, edible oil, and water is 0.08:0.04:1.8. After stirring evenly with a miniature high-speed mixer, soak the rice for 10 minutes according to the mass ratio of rice and water in conditioning solution 1 as 1:1.8; through the rice soup backfill process, take 25% of the rice soup obtained when cooking to 80°C (the total amount of rice soup can be obtained by leaching, which can be used as a reference for subsequent production), is added to the new system to replace part of the water, and the proportion is the same as that of the conditioning solution 1 to prepare the conditioning soluti...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing and discloses a rice conditioning process and an instant rice production method. On the basis of an instant high-temperature fluidization technique, rice conditioning pretreatment is realized; by a rice water refilling technique, preparation of conditioning liquid of soft rice flour and edible oil compound rice water is realized; by adoption of a rapid cooling film-forming technique, surface water retaining film increasing is realized so as to enhance water retention capacity, viscoelasticity and glossiness of rice. The productionmethod mainly includes steps of rice washing and draining, conditioning, cooking, aseptic packaging and quick cooling for film forming. By the rice conditioning process and the instant rice production method, industrial continuous production can be realized, and produced instant rice is glutinous without adhesion and great in taste after storage for 60 days.

Description

technical field [0001] The invention relates to a rice conditioning process and a production method of instant rice, belonging to the technical field of food processing. Background technique [0002] With the development of the economy and the accelerated pace of life, people's demand for instant food has increased sharply, and convenience food has developed rapidly. Instant rice has a production history of several decades and has a wide variety. It can be eaten directly or simply cooked before eating. It has the advantages of being easy to carry, safe and hygienic. Yet the ubiquity of instant rice on the market sticks easily, and the problem of mouthfeel is relatively poor, influences its eating quality and consumer acceptability, has limited its industrialization development. Factors affecting the taste of instant rice mainly include: the thickness and smoothness of the water-retaining film on the surface of rice grains after cooking, the viscoelasticity and hardness of r...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/196A23L29/00
CPCA23L7/1963A23L29/04A23V2002/00A23V2250/18
Inventor 田耀旗金征宇麻荣荣詹锦玲陈龙蔡灿欣
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com