Application of betaine and/or betaine hydrochloride in rice product
A technology of betaine hydrochloride and rice products, applied in the application, food preparation, food science and other directions, can solve the problems of resource waste, rice aging, hindering the output value of rice, etc.
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Embodiment 1
[0028] (1) Cleaning of raw materials: commercially available indica rice, cleaned to remove impurities such as bran powder and rice husk;
[0029] (2) Cooking of rice: add 0.1% betaine or 0.05% betaine hydrochloride to the dry weight of raw rice, add 1.3 times of water, soak at 25°C for half an hour, and cook at normal pressure for 30 minutes;
[0030] (3) Drying of rice: Disperse the steamed rice with cold water, spread it into about 0.5mm, dry it with hot air at 80°C for 1 hour, and pack it;
[0031] (4) Rice rehydration: After storing at room temperature for 15 days, take rice and add about 3.5 times of boiling water, cover and let it sit for 10 minutes.
[0032] The quality of non-added rice and instant rice added with 0.1% betaine or 0.05% betaine hydrochloride were compared under the same conditions. The results showed that, compared with the instant rice without adding 0.1% betaine or 0.05% betaine hydrochloride, the rehydration rate (weight of rice after rehydration / m...
Embodiment 2
[0034] (1) Cleaning and milling of raw materials: commercially available Northeast rice or millet (hereinafter referred to as rice), washing, removing impurities such as bran powder and shells, crushing with a cyclone mill, and passing through a 100-mesh sieve;
[0035] (2) Rice cake preparation: add 0.12% betaine or 0.08% betaine hydrochloride in dry weight of raw rice, add 1.3 times of water, add 20% white sugar in dry weight, cook at normal pressure for 30 minutes, and store in vacuum packaging.
[0036] After storage at 4°C for 7 days, compare the quality of rice cakes without adding 0.12% betaine or 0.08% betaine hydrochloride under the same conditions. The results showed that the rice cakes added with 0.12% betaine or 0.08% betaine hydrochloride had moderate softness and hardness, good chewing properties, uniform and fine structure of rice cakes, no crumbs, and the rice cakes without addition were too hard, and the chewing time was longer. Inhomogeneous structure, chippi...
Embodiment 3
[0038] (1) Cleaning of raw materials: commercially available indica rice or millet (hereinafter referred to as rice), cleaning to remove impurities such as bran powder and shells;
[0039] (2) Cooking rice porridge: add 0.2% betaine or 0.1% betaine hydrochloride to the dry weight of the raw rice, add 9 times the amount of water, soak at 50°C for half an hour, cook at normal pressure for 20 minutes on high heat, and simmer for 20 minutes;
[0040] (3) Drying of rice porridge: Disperse the cooked rice with cold water, spread it into about 0.5mm, dry it with hot air at 80°C for 1.5 hours, pack and store;
[0041] (4) Rehydration of instant rice porridge: After 15 days of storage at room temperature, take instant rice porridge and add about 8 times of boiling water, cover and let it sit for 10 minutes.
[0042]Compare the non-added instant rice porridge and the instant rice porridge with 0.2% betaine or 0.1% betaine hydrochloride after rehydration under the same conditions. The r...
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