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A method for quick-freezing rice with ultrasonic wave and high static pressure

A quick-frozen rice and high static pressure technology, applied in food ultrasonic treatment, food freezing, food science, etc., can solve the problems of water-holding capacity decline, slow freezing rate, short-term aging, etc., and achieve improved water-holding capacity and freezing speed , the effect of ensuring integrity

Active Publication Date: 2016-05-04
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0009] (1) The freezing rate is slow, and the ice crystals formed are of different sizes and uneven distribution, which will damage the cell membrane and structure to a certain extent, resulting in a decrease in water holding capacity after thawing; after immediate freezing, there is also a certain amount of amylose cross-linking Winding phenomenon, there is short-term aging
Therefore, rice with low amylose content is often used for frozen rice processing, while rice with medium and low amylose content is discarded, which limits the processing and utilization of rice.
[0010] (2) During storage, the inhibition of rearrangement of amylopectin molecules is not obvious enough, which is prone to serious rice retrogradation phenomenon, which directly affects the quality of food, especially the rice retrogradation phenomenon is the most serious when it is cooled by strong wind
[0011] (3) The digestibility of rice protein after reheating is low, which directly affects the absorption of rice nutrition

Method used

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  • A method for quick-freezing rice with ultrasonic wave and high static pressure

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Experimental program
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Effect test

Embodiment 1

[0044] figure 1 It is a schematic diagram of the ultrasound combined with high static pressure freezing device used in this embodiment. Such as figure 1 As shown, it includes a condensing cycle machine 1, a high static pressure device 2, a plurality of acoustic transducers 5, an ultrasonic control box 6 and a high static pressure sample container; the high static pressure sample container includes an outer cavity 3 and an inner cavity 4, and multiple Ultrasonic transducers 5 are evenly distributed between the inner cavity 4 and the outer cavity 3, and a K-type thermocouple is arranged at the bottom of the high static pressure sample container for measuring the temperature of the inner cavity. A plurality of ultrasonic transducers 5 are connected to the ultrasonic control box 6, the condensation cycle machine 1 is connected to the high static pressure equipment 2, and the high static pressure sample container is placed inside the high static pressure equipment 2.

[0045] The...

Embodiment 2

[0048] The method for the supersonic wave collaborative high static pressure quick-frozen rice of this implementation comprises the following steps:

[0049] Choose Guobaoqiao rice with low amylose content (16.80% amylose content, 9.70% protein content) as the experimental raw material. After 500g of rice has been routinely washed, add 1000ml of tap water to soak for 200min, and cook for 15min. After the rice cooker automatically jumps, continue Keep warm for about 12 minutes, scoop out and place at room temperature to cool to room temperature, use 16*24cm aluminum foil bags, vacuum pack at 0.1MPa, and pack 200g in each bag. Turn on the condensing cycle equipment 1 hour before the start of the experiment, lower the temperature to -18~-20°C, and inject a certain amount of 50% ethanol-water (V:V) solution into the high static pressure sample container at the same time; put 3 bags of sealed rice into Into the sample container, ensure that the liquid level is 10cm away from the to...

Embodiment 3

[0051]The method of ultrasonic wave synergistic high static pressure quick-frozen rice of this implementation comprises the following steps: select Yuexiang sticky rice with medium amylose content (amylose content is 29.64%, protein content is 5.75%) as experimental raw material, 1000g rice is passed through routine After washing the rice, add 1800ml of tap water to soak for 30 minutes, and cook for about 23 minutes. After the rice cooker automatically jumps to the gear, continue to keep warm for 15 minutes. Scoop out and let it cool to room temperature. Use a 20*20cm aluminum foil bag and vacuum pack it at 0.1MPa. 300g in bags. Turn on the condensing cycle equipment 1 hour before the start of the experiment, lower the temperature to -18~-20°C, and inject a certain amount of 50% ethanol-water (V:V) solution into the high static pressure sample container at the same time; put 4 bags of sealed rice Into the sample container, ensure that the liquid level is 12cm away from the top...

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Abstract

The invention discloses a method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure. The method includes following steps: (1) preparation of a rice sample: washing, soaking, steaming and boiling rice, naturally cooling the rice to room temperature, performing a vacuum packaging process to obtain the rice sample in bag; (2) filling a high hydrostatic pressure container with a condensing medium, turning a condensing circulation device for performing a pre-cooling operation; (3) when a temperature reaches -18 - -20 DEG C, placing the rice sample in the high hydrostatic pressure container for performing a high hydrostatic pressure process with the pressure being increased to 150-400 MPa and a pressure maintaining time being 20-30 min; (4) performing a pressure releasing operation, continuously performing impregnation in the high hydrostatic pressure container after the pressure releasing operation at -18 - -20 DEG C for 2-3 min, wherein ultrasonic wave treatments are preformed in both the pressure releasing process and the impregnation process; and (5) storing the treated rice in a refrigeration storeroom at -18 - -20 DEG C for long period. By means of the method, a freezing speed of the rice can be increased and quality of the quick-frozen rice is improved.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for quick-freezing rice with ultrasonic waves and high static pressure. Background technique [0002] Instant rice refers to instant rice products that can be eaten after being heated for a short time or soaked in a small amount of water. Frozen rice is one of them. It refers to the product that is rapidly frozen in an environment below -40°C under normal pressure and stored at -18°C. It is a fresh-keeping rice product processed using the principle of food freezing. Therefore, after reheating, the original color, aroma and taste of the rice can be kept to the greatest extent, and it is convenient, fast, healthy and hygienic. Freezing has been considered to be the best way to prolong the shelf life of cooked rice and inhibit retrogradation, that is, the aging of starch. The most important factor affecting the freezing effect is the freezing rate. [0003] Generally...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/143A23L3/375A23L7/148
CPCA23L3/375A23L5/32A23L7/117A23V2002/00A23V2300/20A23V2300/48
Inventor 孙大文程丽娜曾新安王启军徐中岳
Owner SOUTH CHINA UNIV OF TECH
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