Processing method of normal temperature preservation type box-packed instant cooked rice

A technology for preservation and processing methods at room temperature, applied in the directions of food preservation, function of food ingredients, food preparation, etc., can solve problems such as yellowing of rice, and achieve the effects of preventing spoilage and yellowing, improving shelf life and stable quality.

Active Publication Date: 2014-06-11
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the Maillard reaction, fat oxidation, a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] According to the processing method of boxed ready-to-eat rice in the manual, Jiangsu rice (japonica rice) with an amylose content of 14.3% is selected as the raw material. After the rice is washed, it is placed in a polypropylene box with a thickness of 1.5mm, and the height is controlled not to exceed 30mm. Add water 1.3 times the mass of rice, soak at 30°C, and add Lactococcus lactissub sp.lactis (Lactococcus lactissub sp. , the depository number is ACCC10638, purchased from ACCC) mixed bacterial solution (from the number of viable bacteria to about 8 × 10 7 cells / ml in a volume ratio of 1:1), the total inoculum volume is 10% (v / v), and the soaking time is 60 minutes. Then add cysteine ​​with a mass of 0.1% of the soaking liquid, and then put it in a steaming cabinet for cooking. The cooking temperature is 100°C and the cooking time is 40 minutes. in modified atmosphere packaging (50% CO 2 +50%N 2 ), and put it into an autoclave for high-temperature sterilization a...

Embodiment 2

[0027] According to the processing method of boxed ready-to-eat rice in the manual, select Zhejiang rice (japonica rice) with an amylose content of 15.7%. times of water, the soaking temperature is 50°C, after soaking for 60 minutes, add Lactococcus lactis sub sp.cremoris (Lactococcus lactis sub sp. ACCC11057, purchased from ACCC) mixed bacterial solution (the number of viable bacteria is about 8×10 7 cells / ml in a volume ratio of 1:1), the total inoculum volume is 30% (v / v), and the soaking time is 70 minutes. Then add 0.5% compound preparation of L-cysteine ​​and sodium hexametaphosphate (the weight ratio is 1:4), and then put it into a steamer for cooking. The cooking temperature is 100°C and the cooking time is 50min. After cooking, pour it out, disperse evenly, weigh it and put it into a packaging box, carry out modified atmosphere packaging, and then put it in an autoclave for high-temperature sterilization at 121°C for 25 minutes to obtain the finished product.

[002...

Embodiment 3

[0030] According to the processing method of boxed ready-to-eat rice in the manual, select northeast rice (japonica rice) with an amylose content of 14.9%. times of water, the soaking temperature is 50°C, after soaking for 45 minutes, add Lactococcus lactis (Lactococcus lactis, depository number is ACCC11094, purchased from ACCC) and Lactobacillus bulgaricus (Depositary number is ACCC11057, purchased from ACCC) to the soaking solution after soaking for 45min. From ACCC) mixed bacterial solution (the number of viable bacteria is about 8×10 7 cells / ml in a volume ratio of 1:1), the total inoculum volume is 40% (v / v), and the soaking time is 120min. Then add 0.4% of the compound preparation of L-cysteine, sodium hexametaphosphate, sucrose fatty acid ester (its weight ratio is 1:25:10), then put into the steamer and cook, the cooking temperature is 100°C for 45 minutes, pour it out after cooking, disperse evenly, weigh and put it into a packaging box, carry out modified atmospher...

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Abstract

The invention provides a processing method of normal temperature preservation type box-packed instant cooked rice. By adopting the method, the aims of effectively restraining yellowing is achieved. According to the processing method, rice is fermented by lactobacillus when being steeped, a soaking solution is acidized, then a mixture of L-cysteine reducing type amino acid or L-cysteine with one or two of sodium hexametaphosphate and sucrose fatty acid ester is added during cooking, and therefore, the yellowing degree of the rice in the storage process can be effectively restrained, the expiration date of the rice is prolonged, and original characteristics of color, incense and flavor of the fresh cooked rice are kept. The characteristic of the original taste and flavor and the original color and incense of family cooked rice reappears, and an instant cooked rice product is circulated at normal temperature, stable in quality, long in shelf life, safe, delicious and free of preservatives.

Description

(1) Technical field [0001] The invention relates to a processing method for storing boxed instant rice at room temperature, in particular to a processing method for storing boxed instant rice at room temperature that can effectively suppress yellowing. (2) Background technology [0002] As the main food in our country, rice occupies an important position in the three meals a day of life. With the acceleration of the pace of modern life, it is not easy to carry and difficult to preserve, which has become a technical bottleneck for the industrialization of traditional staple foods; therefore, instant rice is receiving more and more attention from people. At present, domestic instant rice is still not in scale, and compared with instant noodles (instant noodles) with mature technology, it is a world of difference. The main reasons are: [0003] (1) Convenience and flavor of instant rice. In the process of consumption, consumers do not experience the same convenience and stro...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/272A23L3/3418A23L7/10A23L5/41
CPCA23L3/3418A23L5/41A23L7/104A23L7/139A23L7/1975A23V2002/00A23V2200/02A23V2200/048A23V2250/0616A23V2250/15A23V2250/30
Inventor 丁玉庭吕飞赵培城邓沙沙
Owner ZHEJIANG UNIV OF TECH
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