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Quality improver for frozen rich products

A quality improver and product technology, applied in the food field, can solve the problems of difficult large-scale industrial production, narrow application range of improver, uneven effect of rice, etc., to maintain the taste and luster, reduce the deterioration of rice quality, Effect of inhibiting starch aging

Active Publication Date: 2014-07-16
亚洲渔港股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] 1. The quality improvement methods introduced in most of the patents are mainly aimed at fresh rice preservation. The application range of the improver is narrow, and the method is complicated and the process is cumbersome. It is difficult to achieve large-scale factory production
[0016] 2. The preservation of frozen rice products is only found in Chinese patent 200480034703.0 adding rice bran oil, etc. and patent 20111217480. Adding water-soluble polysaccharides as quality improvers, although the addition of traditional oils and polysaccharides has a certain preservation effect, but Although oil can improve the dispersibility of rice to a certain extent, there are also risks such as insufficient dispersibility in cooking rice water, uneven effect on rice and increased greasy feeling, so further improvement is still needed
[0017] 3. Regardless of whether it is for fresh rice or frozen rice, the existing technology can only ensure that the quality of rice does not deteriorate in a short period of time. For sushi, the quality of rice is high, especially in long-term freezing (three months or more) can still maintain good quality products, the current technical solutions are still blank

Method used

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  • Quality improver for frozen rich products
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  • Quality improver for frozen rich products

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0060] 1. Preparation process of frozen rice products

[0061] ① Rinse: Put 1000g of raw rice in the steaming tray of the steamer for rinsing, rinse it repeatedly 3 times, add water less than 2cm of rice, stir during the period, drain the water and set aside;

[0062] ② Soaking: Add water with 150% raw rice quality to the steaming tray of the steaming cabinet, shake the steaming tray to fully soak the rice in the water, and soak for 30 minutes;

[0063] ③Cooking: add tamarind gum (manufacturer: Ningbo Beilun Yaxu Chemical Co., Ltd.) and high-methoxyl pectin (manufacturer: Anhui Yuning Biotechnology Co., Ltd.) according to the proportion of ingredients to step ② and soak in water In the rice, stir evenly and cook for 25 minutes. When it is cooled to 55°C, add amylase and stir evenly, keep it warm for 45 minutes, then break up the rice with water, and cool it to room temperature naturally;

[0064] ④Freezing: Pack 50g of the rice obtained in step ③ into fresh-keeping boxes and ...

Embodiment 1

[0072] Add 0.5g of pre-weighed tamarind gum and 4g of high methoxyl pectin to the rinsed and soaked raw rice, then add 1500g of water, and put it in a steamer for cooking. Cool the cooked rice to 55°C, then add 0.5g of β-amylase (manufacturer: Anhui Yuning Biotechnology Co., Ltd.) with an activity of 20,000U / g equivalent to the weight of uncooked rice, stir well for 2 minutes, Keep it warm for 45 minutes to fully decompose the β-amylase and promote the complete gelatinization of the starch to inhibit the aging of the starch. Finally, the finished rice was cooled to room temperature, then packed in fresh-keeping boxes for quick freezing at -80°C, and then stored at -18°C after 3 hours. The state of rice was sensory evaluated after 1 day, 3 days, 6 days, 10 days, 30 days, 45 days, 60 days and 90 days after frozen storage.

Embodiment 2

[0074] Add 1g of pre-weighed tamarind gum, 3.5g of high methoxyl pectin, and 1500g of water to the raw rice that has been rinsed and soaked, and put it in a steamer for cooking. After cooking, 0.1 g of beta-amylase with an activity of 20000 U / g was added, and the others were identical to Example 1.

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Abstract

The invention relates to a quality improver for frozen rich products and a method for preparing the frozen rich products from the quality improver and belongs to the field of foods. The quality improver consists of the components of tamarind gum, high methoxyl pectin and amylase. The quality improver is added during the rice steaming process, not only can the softness of the frozen rich products be greatly improved, but also the problems of quality degradation and the like caused by aging of starch in the long-term freezing process can be well restrained, and the mouth feel and the color of fresh rice can be maintained to a maximal degree after the products are unfrozen.

Description

technical field [0001] The invention relates to a quality improver for frozen rice products and a method for preparing frozen rice products using the quality improver, belonging to the field of food. Background technique [0002] In order to adapt to the fast-paced modern life, instant rice products have emerged as the times require, and are favored by people because of their simplicity and convenience. In recent years, with the continuous innovation of technology, varieties of instant rice have emerged in an endless stream, among which frozen rice products have attracted widespread attention. Frozen rice products refer to fresh-keeping products processed by using the principle of food freezing and storage. After packaging, they can be directly frozen without sterilization. After reheating, the taste and nutrition of fresh products can be kept to the greatest extent. The production of frozen rice products in my country started late, with few product varieties and low output...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/10A23L29/00A23L7/10
Inventor 袁智峰王丽丽
Owner 亚洲渔港股份有限公司