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A production process and technology of instant rice, applied in food preparation, application, food science, etc., can solve the problems of short rehydration time, edible quality and low production cost, and achieve the effect of shortening rehydration time and improving gelatinization degree
Inactive Publication Date: 2010-06-16
HEFEI UNIV OF TECH
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Problems solved by technology
[0003] In order to solve the problem that instant rice can meet the requirements of short rehydration time,
Method used
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Embodiment 1
[0020] A kind of manufacture craft of instant rice, see figure 1 , including the following steps:
[0021] A, washing rice: select 5kg of raw material rice for removing impurities, and wash the rice cleanly to remove powdery impurities adhering to the surface of the rice;
[0022] B, soaking for the first time: soak the cleaned rice for the first time at 30°C in an aqueous solution containing 0.4% citric acid, 0.2% beta cyclodextrin and 0.2% sucrose fatty acid ester, soak The time is 60 minutes, so that the rice absorbs water and swells, and the water content of the drained water reaches 29%;
[0023] C. The first cooking: at 100°C, cook for 10 minutes;
[0024] D. The second soaking: In an aqueous solution containing 0.2%-0.6% citric acid, 0.1%-0.3% β-cyclodextrin and 0.1%-0.3% sucrose fatty acid ester, conduct the second soaking at 50°C Soaking, the soaking time is 20 minutes, and the water content of the drained water reaches 60%;
[0025] E. The second cooking: cooking...
Embodiment 2
[0030] The aqueous solution formula is 0.2% citric acid, 0.1% β-cyclodextrin, 0.1% sucrose fatty acid ester and 99.6% water;
[0031] 35°C for the first immersion, the immersion time is 70 minutes,
[0032] The first cooking: cooking at 100°C for 15 minutes;
[0033] 55°C for the second immersion, the immersion time is 25 minutes,
[0034] The second cooking: cooking at 100°C for 15 minutes;
[0035] Other conditions are with embodiment 1.
Embodiment 3
[0037] The aqueous solution formula is 0.6% citric acid, 0.3% beta cyclodextrin, 0.3% sucrose fatty acid ester and 98.8% water;
[0038] 25°C for the first immersion, the immersion time is 50 minutes,
[0039] The first cooking: cooking at 100°C for 8 minutes;
[0040] 45°C for the second immersion, the immersion time is 15 minutes,
[0041] The second cooking: cooking at 100°C for 8 minutes;
[0042] Other conditions are with embodiment 1.
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Abstract
The invention relates to a preparation process of convenient rice, which comprises the following operational steps: A, washing rice; B, soaking the rice for the fist time; C, stewing the rice for the first time; D, soaking the rice the second time; E, stewing the rice for the second time; F, dispersing the rice; G, drying the rice to obtain finished products; and H, packaging the finished products, wherein soaking liquid contains 0.2 to 0.6 percent of citric acid, 0.1 to 0.3 percent of beta-cyclodextrin and 0.1 to 0.3 percent of sucrose fatty acid ester. The soaking liquid improves the edible quality of the convenient rice and strengthens the anti-retrogradation performance of the convenient rice while shortening the rehydration time of the convenient rice, so that the edible quality of the convenient rice is the same as that of fresh rice; and the gelatinization degree of the rice is improved by adopting the process of the two-time soaking and two-time stewing, so that the rehydration time of the convenient rice is shortened to 8 minutes. The preparation process has the advantages of reasonable process design, low equipment requirement, conveniently-eaten product, long quality guarantee period and good edible quality, and has the high popularization and use values.
Description
technical field [0001] The invention relates to a manufacturing process of fast food, in particular to a manufacturing process of instant rice. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, people have more and more demands for convenience food, and the requirements are getting higher and higher. Higher demand for nutritious flavors. For dehydrated instant rice, the current research mainly focuses on the two aspects of ready-to-eat and nutritional flavor. Some studies deliberately pursue a high degree of gelatinization for the sake of instant rice, resulting in incomplete rice grains and too soft and rotten rice after rehydration; some studies pay too much attention to the nutritional flavor of rice and the instant properties are not satisfied; Research adopts the method of freeze-drying to prepare instant rice. Although good rehydration and eating quality have been obtained, this method has large inves...
Claims
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