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Processing method of instant rice

A processing method and technology of instant rice, applied in application, food preparation, food science, etc., can solve the problems of poor rehydration, bad taste, poor taste of instant rice, etc., and achieve good taste and good rehydration performance

Active Publication Date: 2012-07-04
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of production methods about instant rice at present, and there are also many disclosed patent documents, but the biggest defect of the instant rice produced by existing various methods is that the mouthfeel is bad, the rehydration property is poor, and it is convenient to produce raw material with round-grained rice mostly. Rice, instant rice produced with indica rice as raw material tastes worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The present invention will be described in further detail below in conjunction with specific examples.

[0013] This embodiment includes the following steps:

[0014] (1) Pretreatment of raw rice: Weigh 5 kg of early indica rice, wash it twice, each time with 20 kg of tap water that meets drinking water standards, and remove the early indica rice after washing;

[0015] (2) Acid soaking: add 0.003 kg of food-grade lactic acid and 0.01 kg of citric acid to 20 kg of water at the same time, stir the lactic acid and citric acid, add them to the early indica rice fished out in step (1), and soak at 45°C for 45 minutes , drain the water;

[0016] (3) Add enzyme and phosphate starch, vacuum secondary soaking: Dissolve 0.0045 kg of acid amylase and 0.05 kg of phosphate starch in 5 kg of drinking water at the same time (enzyme and phosphate starch must be used at the same time), stir well, Make " enzyme, phosphate ester starch solution ", the early indica rice that step (2...

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PUM

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Abstract

The invention relates to a processing method for instant rice. The processing method comprises the following steps of: (1) pretreatment of raw materials; (2) acidification and soaking; (3) addition of enzyme and phosphate starch and vacuum secondary soaking; (4) thermophilic digestion; (5) dispersion; and (6) hot-air drying. The instant rice prepared by adopting the processing method disclosed bythe invention has good rehydration performance and better mouthfeel.

Description

technical field [0001] The invention relates to a processing method of instant food, in particular to a processing method of instant rice. Background technique [0002] Instant rice, sometimes called α rice, is usually made by soaking rice, gelatinizing at high temperature, drying and dehydrating quickly, and packaging it. When eating, it is soaked in hot water and eaten with seasoning packets or other side dishes. It is somewhat similar Instant noodle diet. There are a lot of production methods about instant rice at present, and there are also many disclosed patent documents, but the biggest defect of the instant rice produced by existing various methods is that the mouthfeel is bad, the rehydration property is poor, and it is convenient to produce raw material with round-grained rice mostly. Rice, the taste of instant rice produced with indica rice as raw material is even worse. However, most of the high-yielding rice varieties planted in southern my country are indica r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/182A23L7/196
Inventor 庄晟林亲录吴跃肖华西付湘晋田蔚李丽辉
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY