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Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation

An anti-aging agent and a technology for instant rice, applied in the field of food processing, can solve the problems of incomplete penetration effect and insignificant anti-aging effect, and achieve the effects of improving aging quality, prolonging shelf life and improving regeneration quality.

Inactive Publication Date: 2012-06-13
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 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A serving of instant rice: 100g of rice, after washing for more than 3 times, add β-cyclodextrin solution to make the total weight 200g. The dosage of β-cyclodextrin is 0.6-0.8g. Bubble at 60°C for 30 minutes, ultrasonic at 20KHz for 30 minutes, then ultra-high pressure 400MP for 15 minutes, put in a vertical retort bag, add 50-60g of water, and vacuum pack. Use steam to cook the rice continuously for 15-20 minutes until cooked, then stew the rice for 15-20 minutes. The obtained instant rice is crystal clear, has good taste and slow aging rate.

Embodiment 2

[0019] A serving of instant rice: 100g of rice, washed 3 times, then added with monoglyceride solution to make the total weight 200g. The dosage of monoglyceride is 0.6-0.8g. Bubble at 60°C for 30 minutes, ultrasonic at 20KHz for 30 minutes, then ultra-high pressure 400MP for 15 minutes, put in a vertical retort bag, add 50-60g of water, and vacuum pack. Use steam to cook the rice continuously for 15-20 minutes until cooked, then stew the rice for 15-20 minutes. The obtained instant rice is crystal clear, has good taste and slow aging rate.

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Abstract

A method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation belongs to the technical field of food processing. The principle of the method is based on the ultrasonic cavitation effect and ultrahigh pressure immersion permeation combined technology. An anti-aging agent is uniformly permeated into the internal system of rice grains, thus improving the aging quality of non-dewatered rice. The method comprises the following main technological steps of: selecting common rice as the raw material, adding appropriate ratio of the anti-aging agent monoglyceride or beta-cyclodextrin, carrying out vacuum packaging, swelling by soaking in warm water of 30- 60 DEG C for 20-40 min, carrying out ultrasonic processing under the condition of ultrasonic wave of 20-40 KHz for 30-50 min, then processing at ultrahigh pressure of 300-500 MP for 10-20 min, effectively and uniformly permeating the anti-aging agent, accelerating the ripening by steam for 15-20 min, and braising the rice for15-20 min. The retrogradation quality of the prepared instant rice is greatly improved, and its shelf life is substantially prolonged.

Description

technical field [0001] The invention discloses a method for making instant rice by synergistically penetrating an anti-aging agent through the combination of ultrasonic waves and ultra-high pressure, which relates to the application of the technology of effectively penetrating anti-aging agents through the combination of ultrasonic ultra-high pressure in the production of high-quality instant rice, and belongs to the technical field of food processing. Background technique [0002] With the Westernization of dietary life and the increase in the number of dual-career families, cooked processed rice tends to increase significantly. Cooked processed rice, especially aseptically packaged rice, can meet the diverse needs of consumers. It can be enjoyed simply by using a microwave oven, and its taste is not inferior to freshly cooked rice. The output is expanding year by year. . It can be expected that aseptically packaged rice with excellent taste and texture will develop rapidl...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/025A23L5/30
Inventor 金征宇刘莉焦爱权徐学明杨哪田耀旗周星赵建伟谢正军
Owner JIANGNAN UNIV
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