Microwave-combined electric field-assisted method for production of quickly-frozen convenient rice and refrigeration unit

An electric field-assisted, instant rice technology, applied in food preparation, food preservation, food science, etc., can solve problems affecting food quality, uneven distribution, and different ice crystal sizes, so as to achieve good taste and quality, expand the scope of requirements, Effect with high sensory evaluation

Active Publication Date: 2015-09-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) It takes a long time to cook at normal pressure, the rice shows many cracks, and the viscoelasticity and taste are poor
[0007] (2) The pressure of high-pressure cooking rice is released instantaneously, resulting in a large loss of flavor
[0008] (3) When the raw material of quick-frozen rice is cooked by the conventional method, the content of amylose is low and the content of amylopectin is high. There are certain requirements for rice types, which limits its scope of use.
[0009] (4) Conventional quick-freezing method, the freezing rate is slow, the size of the form

Method used

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  • Microwave-combined electric field-assisted method for production of quickly-frozen convenient rice and refrigeration unit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The freezing device used in this embodiment is as figure 1 As shown, it includes a conveyor belt 1, an electric field-assisted freezing chamber A, and a non-electric field freezing chamber B; during operation, the rice sample 5 is sequentially sent into the electric field-assisted freezing chamber A and the non-electric field freezing chamber B for freezing by the conveyor belt.

[0052]The electric field assisted freezing chamber A is provided with a semiconductor refrigeration sheet 2 and two opposite electrode plates 6; the non-electric field freezing chamber B is provided with a semiconductor refrigeration sheet 2; the semiconductor refrigeration sheet 2 is provided with a fan 3; The sheet 2 is connected with a semiconductor power control box 4 ; the electrode plate 6 is connected with an electrode power control box 7 .

[0053] The method for making quick-frozen instant rice assisted by microwave combined with electric field of the present embodiment comprises the ...

Embodiment 2

[0055] The microwave-assisted method of making quick-frozen instant rice of the present embodiment comprises the following steps: choosing Guobaoqiao rice (moisture content is 17.5%, amylose content 16.80%) is raw material, takes by weighing 2kg rice, after conventional elutriation, place Add 3 L of tap water at 42°C to the sample box of the microwave oven, cover the sample box and soak at a constant temperature for 25 minutes; after soaking, carry out microwave cooking, give 850W microwave treatment for 20 minutes, pause for 10 minutes, give 550W microwave treatment for 10 minutes, and stop heating for 10 minutes , take it out and place it at room temperature; spread it out and cool it to room temperature with cold air, it takes about 25 minutes; use 16*24cm aluminum foil packaging bag, carry out vacuum packaging at 0.1MPa, each bag is 200g; place it in a cold storage at 1-2°C Pre-cooling to 1-2°C takes about 1.5 hours; turn on the conveyor belt, transfer the pre-cooled rice t...

Embodiment 3

[0057] The microwave-assisted method of making quick-frozen instant rice of the present embodiment comprises the following steps: Wufangzhai glutinous rice (moisture content is 24.5%, amylose content is 0.40%) is raw material, takes by weighing 2.5kg rice, after conventional elutriation, Place in the sample box of a microwave oven, add 2.5L tap water at 35°C, cover the sample box, and soak at a constant temperature for 20 minutes; after soaking, carry out microwave cooking, give 700W microwave treatment for 13 minutes, pause for 8 minutes, give 500W microwave treatment for 13 minutes, and stop heating After 8 minutes, take it out and place it at room temperature; spread it out and cool it down to room temperature, it will take about 30 minutes; use 20*20cm aluminum foil bags, vacuum pack at 0.1MPa, each bag contains 300g; store at 1-2°C It takes about 2 hours to pre-cool in the cold storage to 1-2°C; turn on the conveyor belt, and transfer the pre-cooled rice to the electric fi...

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Abstract

The present invention discloses a microwave-combined electric field-assisted method for production of quickly-frozen convenient rice, comprising the steps of: (1) cleaning rice; (2) soaking the rice; (3) steaming and cooking with microwave; (4) cooling to room temperature and packing; ( 5) pre-cooling to 1-2 DEG C; (6) performing electric field-assisted freezing on the pre-cooled rice to complete crystallization, wherein the electric field-assisted freezing temperature is-18 to-20 DEG C; (7) freezing to freezing storage temperature in the absence of electric field; and (8) performing freezing storage. The microwave-combined electric field-assisted method can effectively inhibit linear chain molecule gelling, formed ice crystals are fine, and mainly distributed in the crystal cell, amylopectin molecular rearrangement is greatly prevented, and the convenient rice with good taste and good nutrition can be obtained.

Description

technical field [0001] The invention relates to the field of frozen food, in particular to a method for making quick-frozen instant rice assisted by microwave combined with an electric field. 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, which refers to the product that after the rice is cooked, it is rapidly frozen in an environment below -40°C under normal pressure and stored in a freezer below -18°C. That is, it needs to go through two steps of cooking and freezing, both of which affect the taste and nutritional quality of the final rice. [0003] Different cooking methods have a great impact on the sensory quality, physical and chemical properties and nutritional properties of rice due to the differences in heat generation mechanism, heating rate and cooking time. For example, the traditional atmospheric cooking takes a lo...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/025A23L3/36
CPCA23L3/36
Inventor 孙大文程丽娜朱志伟曾新安蒲洪彬
Owner SOUTH CHINA UNIV OF TECH
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