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Production method for instant rice

A production method and technology of instant rice, applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient research on rice food, and achieve the effect of improving liver function

Inactive Publication Date: 2013-02-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, the research of functional instant rice food is still not sufficient, and there are many technical problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Example 1 : the production of instant rice of the present invention

[0060] Weigh 1000g of northeast rice, screen and wash. The washed rice was put into 3000 g of water, soaked at a temperature of 20° C. for 30 minutes, and then the water was separated to obtain soaked rice. Weigh 4g of monoglyceride produced by Huadagao (Beijing) Technology Co., Ltd., dissolve it in 1200g of water, add it to the soaked rice, cook for 17min, and then stew the rice for 10min to obtain 2150g of fresh rice. Rinse the steamed rice under running water at room temperature for 30 seconds to separate the rice grains. The discretized rice is tiled on the mesh sieve, and the thickness is controlled at 0.5cm. The temperature of the oven produced by Shanghai Boxun Industrial Co., Ltd. was adjusted to 90°C, and the discrete rice was put into the oven for hot air drying for 70 minutes. Take out the first hot-air-dried rice, adopt the moisture determination method described in this instruction ma...

Embodiment 2

[0062] Example 2 : the production of instant rice of the present invention

[0063]Carry out in the same manner as Example 1, but take 4000g of northeast rice. The washed rice was put into 12000 g of water, soaked at room temperature for 30 minutes, and then the water was separated to obtain soaked rice. Weigh 12g of monoglyceride, dissolve it in 4800g of water, add it to the soaked rice, cook for 20min, and then stew the rice for 8min. Rinse the cooked rice under running water at room temperature for 30 seconds to separate the rice grains. The discretized rice is tiled on the mesh sieve, and the thickness is controlled at 0.5cm. Adjust the oven temperature to 80°C and dry with hot air for 100 minutes. Take out 5500g of rice that has been dried by hot air for the first time, add 6000mL of permeate containing 20% ​​mannitol and 17% salt, and infiltrate at room temperature for 15 minutes. Then place it at 80°C for 45 minutes with hot air drying. Obtain the instant rice of...

Embodiment 3

[0065] Example 3 : the production of instant rice of the present invention

[0066] Carry out in the same manner as Example 1, but take 3000g of northeast rice. The washed rice was put into 9000g of water, soaked at room temperature for 30 minutes, and then the water was separated to obtain soaked rice. Take 9g of monoglyceride, dissolve it in 3600g of water, add it to the soaked rice, cook for 17min, and then stew the rice for 10min. Rinse the cooked rice under running water at room temperature for 30 seconds to separate the rice grains. The discretized rice is tiled on the mesh sieve, and the thickness is controlled at 0.5cm. Adjust the oven temperature to 70°C and dry with hot air for 120 minutes. Take out 4000g of rice dried by hot air for the first time, add 4500mL of permeate solution containing 30% sorbitol and 15% salt, and infiltrate for 15min. Then place it at 70°C for hot air drying for 60 minutes. Obtain the instant rice of the present invention, then pack i...

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PUM

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Abstract

The invention relates to a production method for instant rice. The method is characterized in that: a raw material of rice is subjected to screening, elutriating, immersing, cooking and separating to obtain cooked rice; hot air is adopted for the first drying to obtain the cooked rice having a moisture content of 30-40%; the cooked rice having a moisture content of 30-40% contacts a osmotic solution comprising functional sugar and gravy salt to carry out a osmotic treatment; then the hot air is adopted for the second drying to obtain the cooked rice having a moisture content of 15-20%, a water activity of 0.55-0.65 and a rehydration time of 8-10 min. According to the present invention, the osmotic solution containing the functional sugar is provided for carrying out the osmotic treatment for the cooked rice, the osmotic solution is uniformly dispersed in the cooked rice, such that the cooked rice has characteristics of specific nutritive peculiarity, high moisture content and low water activity. In addition, after rehydrating, the cooked rice has characteristics of good quality, complete grains of the cooked rice, no hard center and good springiness.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More particularly, the present invention relates to a kind of production method of instant rice. 【Background technique】 [0002] At present, instant noodles are the product with the largest sales volume among convenience foods. However, instant noodles need to be fried at high temperature, and have poor nutritional flavor, which cannot meet people's needs for a healthy life. Instant rice is another instant food developed after instant noodles. It has the advantages of small size, light weight, easy to carry and eat, safe and hygienic. At the same time, it also makes up for the lack of other convenience foods with single nutrition and difficulty in meeting people's physiological and nutritional needs, and conforms to the consumption concept of modern people. [0003] Instant rice can basically be divided into two types: dehydrated and canned. [0004] The drying method is the most wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/182A23L1/09A23L1/164A23L7/196
Inventor 卢蓉蓉钱平陈潇华丽
Owner JIANGNAN UNIV
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