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Anti-retrogradation rice product fresh-keeping method

A fresh-keeping method and technology for rice products, which are applied in the fields of food preservation, preservation of food ingredients as antimicrobials, food ingredients, etc., can solve problems such as decreased taste, rough texture, and regeneration phenomenon, and can reduce water activity, prolong fresh-keeping period, Effect of film-forming property reduction

Pending Publication Date: 2021-01-19
江苏百斯特鲜食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the water content of these rice products is relatively high, and it is easy to produce retrogradation during storage, which makes the rice products retrograde hardening, rough texture, and decreased taste, which reduces the nutritional value and sensory quality of the food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A fresh-keeping method for anti-reflection raw rice products, comprising the following steps:

[0031] Step 1, processing of rice product raw materials:

[0032] The raw material japonica rice and auxiliary material glutinous rice are poured into the blender and mixed evenly to obtain the mixed raw material;

[0033] Pour the mixed raw materials into the elutriation tank for elutriation for several times and pour them into the pulverizer, and crush them under the condition of the pulverization speed of 80rpm;

[0034] Then put the crushed material into a powder material dryer, and dry it at a low temperature of 30°C until the moisture content in the crushed material is 5%;

[0035] Pass the dried crushed material through a 80-mesh sieve to remove large-diameter coarse materials and obtain smaller-diameter powders;

[0036] Pour the small-diameter powder into the weighing container for weighing, and pour it into the mixing container after weighing, and set aside;

[0...

Embodiment 2

[0051] A fresh-keeping method for anti-reflection raw rice products, comprising the following steps:

[0052] Step 1, processing of rice product raw materials:

[0053] The raw material japonica rice and auxiliary material glutinous rice are poured into the blender and mixed evenly to obtain the mixed raw material;

[0054] Pour the mixed raw materials into the elutriation tank for elutriation for several times, then pour them into the pulverizer, and crush them at a crushing speed of 80-120rpm;

[0055] Then put the crushed material into the powder material dryer, and dry it at a low temperature of 45°C until the water content in the crushed material is 3%;

[0056] Pass the dried crushed material through a 100-mesh sieve to remove large-diameter coarse materials and obtain smaller-diameter powders;

[0057] Pour the small-diameter powder into the weighing container for weighing, and pour it into the mixing container after weighing, and set aside;

[0058] Step 2, the prep...

Embodiment 3

[0072] A fresh-keeping method for anti-reflection raw rice products, comprising the following steps:

[0073] Step 1, processing of rice product raw materials:

[0074] The raw material japonica rice and auxiliary material glutinous rice are poured into the blender and mixed evenly to obtain the mixed raw material;

[0075] Pour the mixed raw materials into the elutriation tank for elutriation for several times and pour them into the pulverizer, and crush them under the condition of the pulverization speed of 100rpm;

[0076] Then put the crushed material into a powder material dryer, and dry it at a low temperature of 40°C until the water content in the crushed material is 4%;

[0077] Pass the dried crushed material through a 100-mesh sieve to remove large-diameter coarse materials and obtain smaller-diameter powders;

[0078] Pour the small-diameter powder into the weighing container for weighing, and pour it into the mixing container after weighing, and set aside;

[00...

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PUM

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Abstract

The invention discloses an anti-retrogradation rice product fresh-keeping method, and belongs to the technical field of rice product processing. The anti-retrogradation rice product fresh-keeping method comprises the following steps of step 1, treatment of rice product raw materials, 2, preparing a composite additive, and 3, preparing a rice product. According to the anti-retrogradation rice product fresh-keeping method, three food additives, namely beta-cyclodextrine, xanthan gum and monoglyceride, are stirred and mixed before the powder raw materials are cooked and gelatinized to prepare thecomposite additive, so that the composite additive can compete with rice product starch particles to adsorb water or disturb reassociation of starch chains to change the retrogradation rate and degree of the rice product, thus the retrogradation of the rice products in the storage process is inhibited, the fresh-keeping period of the rice products is prolonged, and the method is suitable for widepopularization and application.

Description

technical field [0001] The invention belongs to the technical field of rice product processing, and in particular relates to a fresh-keeping method for anti-reflection raw rice products. Background technique [0002] Rice products such as rice vermicelli, rice cakes, rice vermicelli, glutinous rice balls, rice wine, etc. developed with rice as the main raw material are very popular among the people. However, these rice products have relatively high water content, and retrogradation is prone to occur during storage, resulting in retrogradation and hardening of rice products, rough texture, and decreased taste, which reduces the nutritional value and sensory quality of the food. [0003] Rice starch is the main component of rice products, and its characteristics have a great influence on the processing and preservation, texture and flavor of rice products, especially the retrogradation of starch, which is a bottleneck restricting the production of rice products. Therefore, in...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L3/00A23L5/10A23L29/269A23L29/30
CPCA23L7/10A23L3/00A23L7/198A23L29/35A23L29/269A23L29/04A23L5/13A23V2002/00A23V2200/10A23V2250/192A23V2250/5086A23V2250/5112
Inventor 蔡敬敬卢兰珍
Owner 江苏百斯特鲜食有限公司
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