Method for preparing dehydrated instant rice through enzymolysis method

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...

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