Production method of quick-cooking rice

A production method and rice technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of poor cooking performance and short storage period of rice, and achieve the goal of improving cooking performance, improving killing efficiency, and reducing loss of nutrients. Effect

Inactive Publication Date: 2013-03-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the shortcomings of short rice storage period and poor cooking performance, the present invention provides a production method for quick-cooking rice, which is characterized in that the atomization method is used to slowly humidify, and after slowing down, hot air is used to evaporate the water on the rice surface, and ultrasonic waves and microwaves are used. Superimposed treatment can make rice moderately gelatinized to 30-35% gelatinization process to produce fine micropores, which can improve the cooking performance and storage performance of rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Slowly add water by atomization until the water content of the brown rice is 19%, maintain the water addition rate of 0.6% / hour before the water content reaches 17%, and slowly increase the water addition rate to 0.9% / hour after the water content exceeds 17%; (2 ) The rice is soaked for 18 minutes at 30°C and the humidity is 85%; (3) The rice is treated with hot air at normal pressure, the air temperature is 180°C, the flow rate is 4 m / s, and the action time is 30 seconds; (4) The superposition of microwave and ultrasonic wave is used to act on the rice, the microwave frequency is 2450±50MHz, the power is 110 watts, the ultrasonic frequency is 400KHz, the power is 800 watts, and the treatment time is 14 minutes. The processed brown rice is vacuum packed.

Embodiment 2

[0015] (1) Slowly add water by atomization until the water content of semi-brown rice is 18%, maintain the water addition rate of 0.6% / hour before the water content reaches 17%, and slowly increase the water addition rate to 0.8% / hour after the water content exceeds 17%; ( 2) Soak the rice for 15 minutes at 20°C and 75% humidity; (3) Treat the rice with hot air at normal pressure, the air temperature is 150°C, the flow rate is 3 m / s, and the action time is 20 seconds; (4 ) using microwave and ultrasonic superposition to act on the rice, the microwave frequency is 2450±50MHz, the power is 100 watts, the ultrasonic frequency is 300KHz, the power is 500 watts, and the treatment time is 12 minutes. The processed half-brown rice is vacuum-packed.

Embodiment 3

[0017] (1) Slowly add water by atomization until the water content of germinated brown rice is 20%, keep the water adding speed of 0.6% / hour before the water reaches 17%, and slowly increase the water adding speed to 1.0% / hour after the water exceeds 17%;( 2) Soak the rice for 20 minutes at 40°C and 95% humidity; (3) Treat the rice with hot air at normal pressure, the air temperature is 200°C, the flow rate is 5 m / s, and the action time is 40 seconds; (4 ) superimpose microwave and ultrasonic waves on the rice, the microwave frequency is 2450±50MHz, the power is 120 watts, the ultrasonic frequency is 500KHz, the power is 1000 watts, and the treatment time is 15 minutes. The processed germinated brown rice is vacuum packed.

[0018] According to the structural characteristics of rice, the present invention adopts hot air to remove moisture on the surface of rice grains, uses the superposition and synergy of microwave and ultrasonic waves to sterilize and eliminate enzymes, and ...

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Abstract

The invention relates to a production method of quick-cooking rice. The method is characterized by comprising the following steps of: slowly humidifying and tempering by an atomization method; and evaporating moisture of the rice surface by use of hot air; and processing with ultrasonic wave and microwave, wherein based on the special inside-to-outside heating principle from of microwave and the cavitation effect, resonance effect and warm effect of the ultrasonic wave, the rice grains are moderately gelatinized tiny holes are formed at the same time, and the cooking performance of the rice can be obviously improved. The joint treatment of hot air, microwave and ultrasonic wave also can obviously kill or passivate entomogenous fungi enzyme hidden in the rice grains to improve the storage performance of rice. By humidifying and tempering based on an atomization method, the crackle ratio of rice grains is effectively reduced, and the loss of nutrients is reduced. The method provided by the invention is environment-friendly and pollution-free in rice treatment, and obviously improves the cooking performance and storage performance of the product.

Description

technical field [0001] The invention relates to a production method of quick-boiled rice, which belongs to the field of agricultural product processing. Background technique [0002] With the improvement of living standards, people pay more and more attention to healthy, nutritious and balanced diet. In Europe, America, Japan and other countries, brown rice, semi-brown rice and germinated brown rice with better nutritional value are advocated. But because contain more crude fiber and bran layer in these brown rices, mouthfeel is not good, has not been widely accepted. In addition, because brown rice, semi-brown rice and germinated brown rice contain a bran layer, fat and other substances in the bran layer are in direct contact with the air, which can easily lead to oxidative deterioration of the rice and are not resistant to storage. It can be seen that poor taste and short storage period are unfavorable factors restricting the popularization of these rices. Microwave ref...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/185A23L7/10A23L7/20
Inventor 钟业俊
Owner NANCHANG UNIV
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