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A kind of preparation method of instant rice

A production method and a technology for instant rice, which are applied in the field of food processing, can solve the problems of unsatisfactory nutritional flavor of rice but not ready-to-eat, soft and rotten rice, low working efficiency, etc., and achieve good water retention performance, easy cooking and good taste. Effect

Inactive Publication Date: 2015-11-18
湖南龙窖山生态农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some studies deliberately pursue a high degree of gelatinization for the sake of instant rice, resulting in incomplete rice grains and too soft and rotten rice after rehydration; some studies pay too much attention to the nutritional flavor of rice and the instant properties are not satisfied; Research adopts the method of freeze-drying to prepare instant rice. Although good rehydration and eating quality have been obtained, this method has large investment and low work efficiency, and is not conducive to industrial production at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Step 1. Rice cleaning: Pour the rice into the rice cleaning machine, and use high-pressure water to clean it to remove dust and impurities;

[0024] Step 2, rice cooking: put the cleaned rice into the cooking production line for cooking, and cook at a temperature of 80°C for 10 minutes, at a temperature of 90°C for 20 minutes, and at a temperature of 100°C for 10 minutes;

[0025] Step 3, loosening of rice grains: transport the cooked rice to the planer for loosening, so that the rice does not agglomerate and the rice grains are in a loose state;

[0026] Step 4. Drying of rice grains; conveying the planed and loosened rice grains to the drying production line for drying;

[0027] Step 5, unloading and packaging: the dried rice grains are cooled and then unloaded and packaged.

[0028] The steps of drying rice grains are further divided into: pre-drying, constant temperature moisturizing, drying, preheating and heat preservation, and cooling down.

[0029] The pre-dry...

Embodiment 2

[0035] Step 1. Rice cleaning: Pour the rice into the rice cleaning machine, and use high-pressure water to clean it to remove dust and impurities;

[0036] Step 2, rice cooking: put the cleaned rice into the cooking production line for cooking, and cook at a temperature of 80°C for 15 minutes, at a temperature of 90°C for 15 minutes, and at a temperature of 100°C for 15 minutes;

[0037] Step 3, loosening of rice grains: transport the cooked rice to the planer for loosening, so that the rice does not agglomerate and the rice grains are in a loose state;

[0038] Step 4. Drying of rice grains; conveying the planed and loosened rice grains to the drying production line for drying;

[0039] Step 5, unloading and packaging: the dried rice grains are cooled and then unloaded and packaged.

[0040] The steps of drying rice grains are further divided into: pre-drying, constant temperature moisturizing, drying, preheating and heat preservation, and cooling down.

[0041] The pre-dry...

Embodiment 3

[0047] Step 1. Rice cleaning: Pour the rice into the rice cleaning machine, and use high-pressure water to clean it to remove dust and impurities;

[0048] Step 2. Rice cooking: put the cleaned rice into the cooking production line for cooking, and cook at 80°C for 20 minutes, at 90°C for 10 minutes, and at 100°C for 20 minutes;

[0049] Step 3, loosening of rice grains: transport the cooked rice to the planer for loosening, so that the rice does not agglomerate and the rice grains are in a loose state;

[0050] Step 4, drying of rice grains; transporting the planed and loosened rice grains to the drying production line for drying;

[0051] Step 5, unloading and packaging: the dried rice grains are cooled and then unloaded and packaged.

[0052] The steps of drying rice grains are further divided into: pre-drying, constant temperature moisturizing, drying, preheating and heat preservation, and cooling down.

[0053] The pre-drying step is as follows: transporting the planed ...

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Abstract

The invention discloses a making method of instant rice. The making method is characterized by comprising the steps of 1. cleaning rice; 2. cooking the rice; 3. loosening rice grains; 4. drying the rice grains; and 5. discharging and packaging. In a process of cooling the rice, the rice is cooked through a gradual increasing temperature, smooth pores can be kept in the rice grains so that the water retention capability of the rice grains is good and the rice grains are easily cooked; in a process of drying the rice grains, through a series of steps of pre-drying, constant-temperature moisturizing, drying, preheating and insulating, and cooling, the rice grains are dried thoroughly, and the mouthfeel of the rice can not be damaged. The instant rice made by adopting the making method is high in rehydrating speed of the rice grains, complete in rice grains after rehydrating, and good in mouthfeel.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making instant rice. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, people have more and more demands for convenience food, and the requirements are getting higher and higher. Higher demand for nutritious flavors. For dehydrated instant rice, the current research mainly focuses on the two aspects of ready-to-eat and nutritional flavor. Some studies deliberately pursue a high degree of gelatinization for the sake of instant rice, resulting in incomplete rice grains and too soft and rotten rice after rehydration; some studies pay too much attention to the nutritional flavor of rice and the instant properties are not satisfied; Research adopts the method of freeze-drying to prepare instant rice. Although good rehydration and eating quality have been obtained, this method has large investment and low work ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L7/13
CPCA23L5/13A23L7/196A23V2002/00A23V2300/38
Inventor 王亚平王言余程实
Owner 湖南龙窖山生态农业股份有限公司
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