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Method for preparing instant rice

A technology of instant rice and rice, which is applied in food preparation, food shaping, food science, etc., can solve the problems of lack of viscoelasticity, serious nutritional loss, and environmental pollution in soluble component instant rice, achieve excellent rehydration performance, and improve production Efficiency, the effect of shortening the cooking process

Inactive Publication Date: 2005-01-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The instant rice produced in traditional industrialization, through cleaning, soaking, cooking, drying and other processes, not only suffers serious nutritional loss and poor rehydration, but also lacks suitable viscoelasticity after rehydration due to the loss of soluble components.
In addition, in order to improve the quality of products, some adopt secondary soaking, secondary cooking process, and add food additives in the soaking liquid. Although progress has been made to a certain extent, it increases the cost and causes environmental pollution.

Method used

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  • Method for preparing instant rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The formula used: rice 87%, flour 10%, salt 2%, sodium alginate 0.5%, monoglyceride 0.5%. Processing conditions: Grind to particle size ≤ 250 microns, then add 32% water, mix for 3 minutes, extrude and mature, cut and shape, cook for 5 minutes, first dry at 120°C for 10 minutes, then dry at 95°C for 20 minutes, cool, Package.

[0027] The main indexes of the obtained product are as follows: the degree of gelatinization of the product is 91.5%, and the water content is 7.8%. After the product is soaked in hot water at 90 DEG C and sealed for 5 minutes, the delicious instant rice can be obtained.

Embodiment 2

[0029] The formula used: rice 85%, flour 10%, soybean protein powder 1%, gluten 1%, lecithin 0.5%, maltodextrin 0.5%, salt 2%. Processing condition is with embodiment 1, and gained product index is close with embodiment 1.

Embodiment 3

[0031] The formula used: 85% rice, 10% flour, 2% soybean protein powder, 0.5% sodium stearoyl lactylate, 0.5% gum arabic, and 2% table salt. Processing condition is with embodiment 1, and gained product index is close with embodiment 1.

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Abstract

A composite instant rice is prepared from rice, wheat flour, soybean protein, glatalin, emulsifier, thickening agent, and edible salt through pulverizing, adding food improver, mixing with water, extruding while heating, shaping, steaming again, dryingand cooling. It can be directly eaten after it is scaled by boiling water.

Description

technical field [0001] The invention relates to a method for preparing compound instant rice with rice as the main raw material and flour, soybean protein powder, gluten powder, emulsifier, thickener, salt, etc. as auxiliary materials, belonging to the technical field of deep processing of rice. Background technique [0002] Convenience food is favored by consumers for its fast food and delicious taste. At present, convenience food has become the mainstream food in the market. Rice is the staple food of more than half of the population in my country, and the development of instant rice that can be eaten without steaming is of great significance to reforming traditional diets, reducing people's housework, improving people's quality of life, and providing convenience for people's lives. The instant rice produced in traditional industrialization, through cleaning, soaking, cooking, drying and other processes, not only has serious nutritional loss and poor rehydration, but also ...

Claims

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Application Information

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IPC IPC(8): A23L7/143A23P10/25
Inventor 金征宇安红周谢正军徐学明
Owner JIANGNAN UNIV
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