Method for preparing dehydrated instant rice through enzymolysis method

A technology of instant rice and enzymatic hydrolysis method, applied in food science and other directions, can solve the problems of instant rice late, promotion restrictions, and poor taste.

Inactive Publication Date: 2016-11-16
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the market development prospect of instant rice is good, due to the late start of my country's instant rice industry, various technologies are not yet mature, and all kinds of instant rice have various product quality problems caused by immature processing technology.
Self-heating instant rice, that is, rice that is heated by the reaction of the heating layer and water to generate heat, but there are still many unstable factors in the current self-heating technology, such as sometimes the temperature is too low to meet the requirements, and there must be a separate self-heating heating layer, which makes the process cost higher and greatly restricts its promotion
Fresh-keeping instant rice tastes good, but it needs to be heated in a microwave oven, and the hardware requirements are too high, so it is difficult to achieve its convenience
However, the rebirth rate of dehydrated instant rice is too high, and the taste is not good after heating with hot water, so the development is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Using rice from the Wuchang area of ​​Heilongjiang as the product raw material, weigh 20g of rice samples and place them in a 50mL beaker with an accuracy of 0.1g; wash the weighed rice samples with 30mL of distilled water each time, filter and drain the washed rice ,repeat three times. Take 20mL of enzyme solution with an experimental design concentration of 1.0g / L, pour it into a 50mL beaker containing 20g of rice for soaking, and place the beaker in a water bath to heat; the enzyme concentration ratio (β / α) during soaking is 6:1, The soaking temperature is 45°C and the soaking time is 48 minutes. At the same time, stir with a glass rod washed with distilled water for 10 seconds. Pour the soaked and drained rice samples into the rice cooker and pour 30mL of distilled water for cooking. If there is no white core, move the cooked rice in the rice cooker to a watch glass, and spray the discrete liquid to disperse it, let it stand for 3 minutes, and rinse it with cold wat...

Embodiment 2

[0018] Using rice from the Wuchang area of ​​Heilongjiang as the product raw material, weigh 20g of rice samples and place them in a 50mL beaker with an accuracy of 0.1g; wash the weighed rice samples with 30mL of distilled water each time, filter and drain the washed rice ,repeat three times. Take 20mL of enzyme solution with an experimental design concentration of 1.0g / L, pour it into a 50mL beaker containing 20g of rice for soaking, and place the beaker in a water bath to heat; the enzyme concentration ratio (β / α) is 7:1 during immersion, The soaking temperature is 45°C and the soaking time is 44 minutes. At the same time, stir with a glass rod washed with distilled water for 10 seconds. Pour the soaked and drained rice samples into the rice cooker and pour 30mL of distilled water for cooking. If there is no white core, move the cooked rice in the rice cooker to a watch glass, and spray the discrete liquid to disperse it, let it stand for 3 minutes, and rinse it with cold w...

Embodiment 3

[0020] Using rice from the Wuchang area of ​​Heilongjiang as the product raw material, weigh 20g of rice samples and place them in a 50mL beaker with an accuracy of 0.1g; wash the weighed rice samples with 30mL of distilled water each time, filter and drain the washed rice ,repeat three times. Take 20mL of enzyme solution with an experimental design concentration of 1.0g / L, pour it into a 50mL beaker containing 20g of rice for soaking, and place the beaker in a water bath to heat; the enzyme concentration ratio (β / α) during soaking is 8:1, The soaking temperature is 45°C and the soaking time is 40 minutes. At the same time, stir with a glass rod washed with distilled water for 10 seconds. Pour the soaked and drained rice samples into the rice cooker, and pour 30mL of distilled water for cooking. If there is no white core, move the cooked rice in the rice cooker to a watch glass, and spray the discrete liquid to disperse it, let it stand for 3 minutes, and rinse it with cold wa...

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PUM

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Abstract

A method for preparing dehydrated instant rice by an enzymolysis method comprises the following steps: washing; soaking; precooking for 5-7 minutes, and boiling until no white core exists; dispersing, and washing with cold water; draining off; bagging; sterilizing with the temperature of 121 DEG C and the duration of 15 min; cooling; and obtaining a finished product. The method is characterized in that in the soaking step, mixture of alpha-amylase and beta-amylase is added with the ratio of beta to alpha being 6:1 to 9:1, the enzyme concentration is 1.0 g / L, the mass ratio of the enzyme solution to the rice is 20mL / 20g, the soaking temperature is 40-50 DEG C, and the soaking time is 30-48 min. According to the method, a complex enzyme preparation of alpha-amylase and beta-amylase is added to the production link of the dehydrated instant rice, so that the content and proportion of amylose and amylopectin in the rice starch structure are changed, the retrogradation degree of rice is thus inhibited, and an optimum process for preparing dehydrated instant rice through the enzymolysis method is provided.

Description

technical field [0001] In this method, a compound enzyme preparation of α-amylase and β-amylase is added in the production process of dehydrated instant rice, and the content and ratio of amylose and amylopectin in the starch structure of rice are changed to inhibit the degree of retrogradation of rice, and optimize the optimum The best process for preparing dehydrated instant rice by enzymatic hydrolysis. Background technique [0002] Rice is one of the main food varieties in the world. About half of the world's population uses it as a staple food. It is also a staple food that people in East Asian countries, especially our people, love. Rice can provide protein, carbohydrates, various minerals and vitamins, etc. Rich in nutrients. After years of scientific research and analysis, many scientific research results now believe that rice components (such as the proportion of amylose and amylopectin in rice starch, fat content, protein content, moisture content, etc.) have an i...

Claims

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Application Information

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IPC IPC(8): A23L7/104
Inventor 奚春宇崔梦妮
Owner JILIN UNIV
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