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

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 ...

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 the interior of the rice grains only under the action of heat, the penetration effect is not thorough, and the anti-aging effect is not significant

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