Method for uniformly penetrating small-molecular emulsifier in instant rice grain

A technology of small molecule emulsifier and instant rice, applied in application, food preparation, food science and other directions, can solve the problems of incomplete penetration effect and insignificant anti-aging effect, and achieve slow aging rate, short time and rich nutrition. Effect

Inactive Publication Date: 2010-12-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the hard texture of rice grains, and the starch is basically located in the center of the rice, the emulsifier penetrates into th

Method used

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  • Method for uniformly penetrating small-molecular emulsifier in instant rice grain
  • Method for uniformly penetrating small-molecular emulsifier in instant rice grain
  • Method for uniformly penetrating small-molecular emulsifier in instant rice grain

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A serving of instant rice: 75g of rice, wash, add monoglyceride and tap water to make the total weight 200g.

[0019] Weigh 75g of high-quality japonica rice into a vertical retort bag, wash it 3 times, add water and 0.3g of monoglyceride to make the total weight 200g (except the retort bag), vacuum pack it, and soak the rice at room temperature under a pressure of 600Mpa 10min, then raise the temperature to 100°C, and cook at 100°C for 15min. The obtained non-dehydrated instant rice has rich nutrition, good taste and slow aging rate, and is suitable for people who prefer hard rice.

Embodiment 2

[0021] A serving of instant rice: 75g of rice, wash, add β-cyclodextrin and tap water to make the total weight 225g.

[0022] Weigh 75g of high-quality rice (japonica rice 50g, glutinous rice 25g) in a vertical retort bag, wash 3 times, add water and 0.45g β-cyclodextrin to a total weight of 225g (excluding the retort bag), vacuum pack, At room temperature, soak the rice at 600Mpa for 8 minutes, then raise the temperature to 100°C, and cook at 100°C for 20 minutes. The obtained non-dehydrated instant rice has rich nutrition, good taste and slow aging rate, and is suitable for people who prefer soft rice.

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Abstract

The invention relates to a method for uniformly penetrating small-molecular emulsifiers in instant rice grains, which belongs to the technical field of food processing. The principle of the method is based on uniformly distributing the small-molecular emulsifiers into a rice grain system under the synergetic action of ultrahigh-pressure soaking, ultrahigh-pressure penetration and heat stewing to improve the quality of non-dehydrated instant rice. The method comprises the following main steps of: selecting ordinary rice as a raw material, proportionally (0.2-0.6 percent by mass of the rice) adding glycerel monostearte or beta-cyclodextrin, carrying out vacuum packing, soaking the rice for 8-10 minutes under ultrahigh pressure (600MPa), then stewing for 15-20 minutes under the synergetic action of the ultrahigh pressure (600MPa) and heat (100DEG C) to realize that the small-molecular emulsifiers, such as the glycerel monostearte or the beta-cyclodextrin and the like are uniformly penetrated into the rice grains and perform the actions of improving the taste of the rice and delaying the starch retrogradation, thereby obtaining the non-dehydrated instant rice with short production period, good taste and flavor and long shelf life.

Description

technical field [0001] The invention discloses a method for uniformly permeating a small molecule emulsifier in instant rice particles, which relates to the application of ultra-high pressure permeation small molecule emulsifier technology in the production of high-quality non-dehydrated instant rice, and belongs to the technical field of food processing. Background technique [0002] The main preservation methods of instant rice include freezing storage, refrigeration and room temperature storage. Instant rice is prone to aging during storage, especially under refrigeration (about 4°C), which seriously reduces the quality of instant rice. Studies have shown that small molecule emulsifiers such as monoglyceride and β-cyclodextrin have better anti-starch aging effects. However, because the rice grains are hard and the starch is basically located in the center of the rice, the emulsifier can penetrate into the rice grains only under the action of heat, the penetration effect ...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L7/117
Inventor 金征宇田耀旗胡秀婷陈光耀徐学明谢正军赵建伟杨哪
Owner JIANGNAN UNIV
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