Method for making dehydrated rice

A technology of dehydrated rice and rice, which is applied in the food field, can solve the problems of poor taste of dehydrated rice and low rehydration of dehydrated rice, and achieve the effect of improving rehydration and taste

Inactive Publication Date: 2012-07-18
灵山县科学技术开发中心
View PDF1 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It mainly has the following disadvantages: 1. The rehydration property of the prepared dehydrated rice is low; 2. The mouthfeel of the prepared dehydrated rice is poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making dehydrated rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1. After conventional selection and elutriation, the rice raw materials are subjected to osmosis treatment, that is, sorbitol solution with a mass concentration of 50% is soaked for 80 minutes at 30°C; then the rice is boiled under normal pressure cooked;

[0018] 2. Soak the cooked rice with enzyme solution, that is, weigh the protease (pepsin (pig gastric mucosa) of Shanghai Jiahe Biotechnology Co., Ltd.) at an amount of 0.5 g / (100 g of rice), and add the protease to the rice , and add water to soak for 20 minutes at room temperature;

[0019] 3. After soaking in the enzyme solution, add 5% of the mass of the rice into the rice as a discrete liquid, the discrete liquid is composed of water, ethanol and fatty acid sucrose esters, wherein the fatty acid sucrose esters account for 1% of the mass of the discrete liquid; way to break up the rice;

[0020] 4. After the rice has been discretely processed, it is first dried with 690W microwave for 9 minutes, then dried with...

Embodiment 2

[0022] 1. After conventional selection and elutriation, the rice raw material is treated with osmotic sugar, that is, using a sorbitol solution with a mass concentration of 20%, soaking it for 120 minutes at 60°C; then steaming the rice under normal pressure cooked;

[0023] 2. Soak the steamed rice with enzyme solution, that is, weigh the protease (neutral protease from Shanghai Jiahe Biotechnology Co., Ltd.) at an amount of 0.2 g / (100 g of rice), add the protease to the rice, and add water to the Soak for 10 minutes at room temperature;

[0024] 3. After soaking in the enzyme solution, add 2% of the mass of the rice into the rice as a discrete liquid, the discrete liquid is composed of water, ethanol and fatty acid glycerides, wherein the fatty acid glycerides account for 1.5% of the mass of the discrete liquid; way to break up the rice;

[0025] 4. After the rice has been discretely processed, it is first dried with 600W microwave for 5 minutes, then dried with 90°C hot a...

Embodiment 3

[0027] 1. After conventional selection and elutriation of the rice raw materials, carry out sugar infiltration treatment, that is, use a sorbitol solution with a mass concentration of 70%, soak for 80 minutes at 60°C; then cook the rice under normal pressure cooked;

[0028] 2. Soak the cooked rice with enzyme solution, namely take cellulase (cellulase (R-10) produced by Shanghai Aiyan Biotechnology Co., Ltd.) in an amount of 0.4 g / (100 g of rice), and Add cellulase to rice, add water and soak for 20 minutes at room temperature;

[0029] 3. After soaking in the enzyme solution, add 10% of the mass of the rice into the rice as a discrete liquid, the discrete liquid is composed of water, ethanol and fatty acid propylene glycol ester, wherein the fatty acid propylene glycol ester accounts for 1% of the mass of the discrete liquid; way to break up the rice;

[0030] 4. After the rice has been discretely processed, it is first dried with 800W microwave for 15 minutes, then dried ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for making dehydrated rice. The method comprises the following steps of: selecting rice; washing; performing sugar permeability treatment, namely soaking in a 20 to 70 mass percent sorbitol solution at the temperature of 15 to 60 DEG C for 60 to 120 minutes; steaming or boiling; performing enzyme solution soaking, namely adding 0.2 to 0.5g of protease or cellulose into each 100g of rice, and soaking at normal temperature for 10 to 30 minutes in water; dispersing; drying, namely drying for 5 to 15 minutes by using microwaves with the power of 600 to 800W, and drying for 30 to 60 minutes by using hot air at the temperature of 70 to 90 DEG C; sterilizing; and packaging. Compared with a general method for producing the dehydrated rice, the method for making the dehydrated rice has the advantages that particularly, modes such as sugar permeability treatment, enzyme solution soaking, composite drying dehydration and the like are adopted for treatment, so that the reconstituability and mouthfeel of the product are effectively improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing dehydrated rice. Background technique [0002] Rice is the staple food of more than half of the population in my country. With the acceleration of the pace of life, there is an increasing demand for foods rich in nutrition, fast to eat, and good in taste. There is an urgent need for convenience foods with rice as the main ingredient to enter millions of households. Dehydrated rice is the most common instant rice. The conventional method of making dehydrated rice now is generally through several steps such as washing, soaking, steaming or boiling, separating and drying. It mainly has the following disadvantages: 1. The rehydration property of the prepared dehydrated rice is low, and 2. The taste of the prepared dehydrated rice is poor. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164
Inventor 黄艳芳
Owner 灵山县科学技术开发中心
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap