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Production method of instant colored rice

A production method and technology of instant rice, applied in the fields of application, food preparation, food science, etc., can solve the problems of weak rehydration and easy failure of instant rice, achieve the effect of shortening the heat conduction time and improving the rehydration performance

Active Publication Date: 2015-05-20
XUZHOU JINCHENG PLANET TRANSMISSION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a kind of processing of colored rice instant rice with good rehydration performance and good storage performance in view of the problems of existing instant rice such as poor rehydration property and easy spoilage. method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select 1000 g of high-quality red rice, wash it 4 times with tap water, add 2000 ml of tap water, soak for 40 min at 45 °C, steam for 30 min, add 2000 ml of pure water for separation, filter and stew the rice for 30 min. The stewed rice is dried with hot air at 60°C to a moisture content of 4%, and the hot air velocity is 2 m / s.

Embodiment 2

[0020] Select 1000 g of high-quality red rice, wash it with tap water for 4 times, add 2000 ml of tap water, soak at 45°C for 40 min, steam continuously for 30 min, add 2000 ml of ethanol aqueous solution (3% ethanol content) to separate, filter and stew the rice 30 min. The stewed rice is dried with hot air at 60°C to a moisture content of 4%, and the hot air velocity is 2 m / s.

Embodiment 3

[0022] Select 1000 g of high-quality red rice, wash it with tap water for 4 times, add 2000 ml of tap water, soak at 45°C for 40 min, steam continuously for 30 min, add 2000 ml of ethanol aqueous solution (3% ethanol content) to separate, filter and stew the rice 30 min. The stewed rice is dried with alcohol water vapor until the water content is 10%. The alcohol water vapor is produced by mixing ethanol and water at a ratio of 1:1 and then heating. The wind speed is 2 m / s; then it is dried with hot air at 60°C until the water content is 4%. , the hot wind speed is 2 m / s.

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Abstract

The invention relates to a production method of instant colored rice, belonging to the technical field of food processing. According to the method, the rehydration property and the storage performance of the instant colored rice based on the characteristics of high-frequency vibration and cavatition of ultrasonic waves, strong absorption effect of ethanol water vapor to lipids and water including bound water in rice and microwave heating consistence inside and outside can be improved. The production method comprises the main process steps of selecting red rice or black rice as raw materials, soaking for 30-40min at 45-55 DEG C, cooking for 30-40min, adding ethanol water solution for dispersion, filtering and continuously cooking for 20-30min, drying with ethanol water vapor in a 30-50Khz ultrasonic wave field until the water content is 8-10%, and then drying by microwaves with power of 100-200W until the water content is 3-4%. The produced instant colored rice has good mouthfeel, good rehydration property and excellent storage performance.

Description

technical field [0001] The invention relates to a method for producing colored instant rice, which belongs to the technical field of food processing. Background technique [0002] The instant rice on the market generally has problems such as poor rehydration property and poor taste. Studies have shown that the flavor, taste, rehydration and storage properties of instant rice are closely related to the choice of drying method. The instant rice produced by hot air drying technology has poor flavor, rehydration and storage properties; there are also instant rice produced by vacuum freeze drying technology, but the energy consumption is high, the production efficiency is low, and the presence of lipids in the product rice still remains It is easy to lose nothing, and the storage period of the product is affected. In addition, it is difficult to remove the bound water in instant rice by ordinary drying methods, which is also an important factor affecting the rehydration rate an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/015A23L7/10A23L5/20
CPCA23L5/13A23L5/15A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊刘成梅刘伟吴建永
Owner XUZHOU JINCHENG PLANET TRANSMISSION
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