Method for producing nutritional instant rice through restrictive red-yeast fermentation

A convenient rice and restrictive technology, applied in the field of food processing, can solve the problems such as inability to synthesize health effects, achieve continuous and compact production process, increase pore structure, and reduce water activity

Active Publication Date: 2014-06-11
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the saccharification process, starchy raw materials are used to produce various polysaccharides, which are a class of substances that cannot be synthesized by the human body but have good health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select 1000 g of high-quality japonica rice, wash it 3 times with tap water, add 1500 ml of tap water, soak at 40°C for 14 h, steam continuously for 25 min, and quickly cool the drinking water to prevent the rice grains from sticking. pine, using infrared drying until the water content of the rice is 4%, the wavelength of infrared light is 2 μm, the temperature of the heat source is 400 °C, and the distance between the heat source and the rice is 8 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were tested.

Embodiment 2

[0021] Select 1000 g of high-quality japonica rice, wash it three times with tap water, add 1500 ml of tap water, soak at 40°C for 14 h, steam continuously for 25 min, pour cold drinking water quickly to prevent the rice grains from sticking, filter, stew the rice for 15 min, and cool down to Around 20°C. Weigh 70g of red yeast rice (Wuhan Jiacheng Biological Products Co., Ltd., the content of living cells is 3.2×10 8 cfu / g), keep 120g of pure water at 32°C for 9h, add red yeast rice and soaked koji water into the rice, mix well, put it into a clean ceramic container, seal it, and ferment for 20 h at 28°C; The rice was harrowed and dried by infrared rays until the water content of the rice was 4%, the wavelength of infrared rays was 2 μm, the temperature of the heat source was 400 °C, and the distance between the heat source and the rice was 8 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were tested.

Embodiment 3

[0023] Select 1000 g of high-quality japonica rice, wash it three times with tap water, add 1500 ml of tap water, soak at 40°C for 14 h, steam continuously for 25 min, pour cold drinking water quickly to prevent the rice grains from sticking, filter, stew the rice for 15 min, and cool down to Around 20°C. Weigh 70g of red yeast rice (Wuhan Jiacheng Biological Products Co., Ltd., the content of living cells is 3.2×10 8 cfu / g), keep 120g of pure water at 32°C for 9h, add red yeast rice and soaked koji water into the rice, mix well, put it into a clean ceramic container, seal it, and ferment for 20 h at 28°C; The rice is raked loose, and the rice is dried with alcohol water vapor to a water content of 18%. The alcohol water vapor is produced by mixing ethanol and water in a ratio of 6:5 and then heated, with a wind speed of 2 m / s; then, it is dried with infrared rays until the rice contains The water content is 4%, the infrared wavelength is 2 μm, the heat source temperature is...

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Abstract

The invention relates to a method for producing nutritional instant rice through restrictive red-yeast fermentation, belonging to the technical field of food processing. The principle of the method disclosed by the invention is as follows: the nutritive value, reconstitution properties and storage performance of the instant rice are improved based on the transformation effect of red yeast fermentation, the strong moisture and lipid absorption effect of alcohol, the cavitation effect of ultrasonic waves and the uniform inside-outside drying effect of medium wave-short wave infrared rays. The method comprises the main process steps of screening rice, elutriating, immersing for 14-20 hours at the temperature of 30-40 DEG C, cooking for 25-30 minutes, pouring with cool water to disperse, filtrating, then, stewing for 15-25 minutes, carrying out restrictive red-yeast fermentation, drying rice with ultrasonic-alcohol water vapor until the moisture content is 15-18%, and then, drying with infrared rays with the wavelength of 2-4 microns until the moisture content is 3-5%. The produced instant rice is rich in nutrition and good in reconstitution properties and storage performance.

Description

technical field [0001] The invention relates to a method for producing nutritious instant rice by adopting a method of restrictive red yeast rice fermentation and combined drying, and belongs to the technical field of food processing. Background technique [0002] In recent years, along with the improvement of people's living standards and the change of ideas, instant rice has been increasingly favored by people. However, the dehydrated instant rice products on the market generally have problems such as poor rehydration, stiff mouthfeel and poor flavor, which have seriously affected the popularization and promotion of instant rice. So far, there is no technique for producing instant rice by restrictive fermentation of steamed rice by using red yeast rice. Contents of the invention [0003] The technical problem to be solved by the invention is to overcome the deficiencies of the prior art and provide a processing method for instant rice with good rehydration performance, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/015A23L7/104A23L5/20
CPCA23L5/15A23L7/104A23L7/148A23L7/196A23L7/1975
Inventor 钟业俊
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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