Preparation method of moisturizing instant rice

Abstract

The invention discloses a preparation method of moisturizing instant rice. By taking broken rice as a raw material, the moisturizing instant rice is prepared by the following steps: pre-cooking; drying; crushing; carrying out twin-screw extrusion; cutting and moulding; packaging; sealing; and sterilizing. In the pre-cooking step, the degree of gelatinization is controlled at 40-60%. In the drying step, the water content is controlled at 20-25%. According to the invention, the moisturizing instant rice is processed and prepared by adopting pre-cooking step combined with twin-screw extrusion, so that the moisturizing instant rice prepared is full in particle, glittering and translucent in color and luster, appropriate in hardness and chewiness and durable in storage, and the quality of the moisturizing instant rice is close to that of natural rice.

Description

technical field [0001] The invention relates to a method for making extruded instant rice, in particular to a method for making instant rice by precooking and twin-screw extrusion processing, and belongs to the technical field of food processing. Background technique [0002] Along with the quickening of rhythm of life and the raising of living standard, instant rice is subjected to people's favor day by day. [0003] At present, most of the instant rice sold on the market in my country is produced by traditional techniques, and its eating convenience is not good (rehydration time is 8-12 minutes or it needs to be heated by microwave or stove), and its eating quality is not good. [0004] Extrusion technology, which originated in the 1940s, is widely used in the production of various foods as an economical and practical new processing method. In the 1980s, American Harrow first used a single-screw extruder to make instant rice. Production. In extrusion processing, the foo...

AI Technical Summary

Problems solved by technology

The patent of application number CN2004100141105.9 "a preparation method of compound instant rice" discloses a processing method of instant rice that is first extruded by a single-screw extruder and then steamed. Adding water and mixing→extruding and curing→forming→cooking→drying→cooling→finished product, but in actual operation, single-screw extrusion has poor stability and is prone to powder pouring, and the extruded product is prone to loosening during cooking, which affects its Appearance and Texture

The patent of application number CN200710191263.5 " the twin-screw secondary extrusion preparation method of nutritious instant rice " discloses the technique that twin-screw secondary extrusion method produces dehydrated instant rice, and this technique is through secondary extrusion, secondary crushing, increases Increased the complexity of the process, high production energy consumption and cost

Both of the above two methods need to be tempered by adding water before entering the extruder. Because the moisture distribution is not uniform, it often leads to agglomeration of rice flour, which affects the quality of extruded rice and the stability of transportation.

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