3results about How to "Fully gelatinized" patented technology

The invention discloses a method for delaying aging and retrogradation of refrigerated rice by combining a cooking-prior-to-steaming process with a magnetic field, and belongs to the technical field of food processing. The method comprises the following steps; treating the raw materials, boiling, steaming, and refrigerating with assistance of a magnetic field. According to the method, a certain amount of starch is washed away through a cooking process, water is promoted to permeate into rice grains to participate in starch gelatinization, finished rice with fluffy rice grains and tender taste is obtained through a steaming process, and the retrogradation and rearrangement process of rice starch molecules in the refrigeration process is delayed through magnetic field assisted refrigeration. The cooking and steaming process is combined with the magnetic field to assist refrigeration for cooperative treatment, and aging and retrogradation of the rice in the refrigeration process can be effectively delayed. The method disclosed by the invention is simple in process, and the prepared rice has lower retrogradation degree under the same storage condition, and has the advantages of low hardness, good viscosity, better taste quality and longer shelf life.

The invention relates to a preparation method of high-protein recombinant rice capable of being rehydrated quickly. The main component of the recombinant rice is broken rice, and auxiliary materials comprise high-amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride which are uniformly mixed in proportion. Wherein the addition amount of the high amylose corn starch is 0.5-5%, the addition amount of the wheat protein and the addition amount of the pea protein are both 5-15%, and the addition amount of the guar gum and the addition amount of the monoglyceride are both 0.05-0.2%. The recombinant rice obtained by the preparation method is short in rehydration time, proper in taste, high in protein content and strong in satiety, has the characteristic of slow digestion, effectively solves the problems of overlong rehydration time, half-cooked taste, poor taste and the like of the existing recombinant rice product in the cooking process, and meets the requirements of high-protein diet and low digestion rate of specific people.

This invention relates to the field of cooking equipment technology, and more particularly to a spherical cooking equipment with distributed steam control. The technical solution includes a central interlayer fixedly installed on the outer wall of the spherical cooker. An air inlet branch pipe connects the air inlet end to the central interlayer. A first and second heat-expanding pipe, connected to the central interlayer, are fixedly installed on the inner wall of the spherical cooker. Both the first and second heat-expanding pipes adopt a conical vortex structure and are attached to the inner wall of the spherical cooker. This invention increases the heating area of ​​the material through the first and second heat-expanding pipes. Furthermore, the inclined arrangement of the first and second heat-expanding pipes generates an oblique force along the spherical surface on the material near the air inlet and outlet ends during rotation. This forcefully pushes the material in the low-speed zone towards the center and upper part of the spherical cooker, allowing material that was not originally turning to enter the high-speed turning zone, thus compensating for the deficiencies of insufficient linear velocity and weak turning near the rotating shaft.