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Preparation technology of ultrahigh pressure instant cooked black rice

A preparation process, ultra-high pressure technology, applied in ultra-high pressure food processing, preservation of edible seeds, preservation of seeds through pressure changes, etc., can solve the problems of difficult cooking, loss of aroma and taste of rice, short storage period, etc., to achieve color and fragrance And the effects of low nutrient content, shortening soaking and cooking time, and solving the problem of retrogradation

Inactive Publication Date: 2017-09-01
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the edible value of black rice is great, the outer shell of black rice is tight and hard, and it is difficult to cook. Ordinary cooking takes a lot of time, and often the inside of the black rice is soft and rotten, and the outer skin is still hard and rough, which seriously affects the taste of black rice.
And the instant rice on the market is generally the rehydration type instant rice at present, and the taste of this instant rice is relatively poor, and the rice loses its original fragrance and taste after rehydration, and the storage period is short, and the retrograde phenomenon is serious, which greatly affects The quality of instant rice has been restricted, and the development of instant rice has been restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation technology of ultra-high pressure instant black rice in the present embodiment is as follows:

[0030] Step 1: Select high-quality black rice with luster, uniform particle size, complete particles, and moderate water content as raw material, and wash the black rice with water for 3 times to remove dust, stones, rice bran and other sundries;

[0031] Step 2: Add cellulase and protease to warm water at 50°C and mix evenly to make a mixed enzyme solution; the mixed enzyme solution contains 2% cellulase and 2% protease, wherein the cellulase is neutral cellulase , the protease is a neutral protease;

[0032] Step 3: Soak the pretreated black rice in the mixed enzyme solution for 40 minutes according to the material-to-liquid ratio of 1g: 10mL, and keep the temperature of the enzyme solution at 50°C in a water bath during the soaking process;

[0033] Step 4: Put the soaked black rice into the steaming box for vacuum packaging. The vacuum degree of the vacuu...

Embodiment 2

[0040] The preparation process of this example is the same as that of Example 1, except that the boxed black rice packaged in vacuum is directly subjected to high-temperature cooking without ultra-high pressure treatment, so as to obtain the finished product of convenient black rice.

[0041] The instant black rice finished product obtained in Example 2 is stored at normal temperature for sensory evaluation after being stored for a week, and the result is: retrograde phenomenon is serious, black rice loses its soft and glutinous mouthfeel, is tough and hard, and the surface loses its original elastic luster, without Black rice aroma, the product loses its commercial value.

Embodiment 3

[0043] The preparation process of this example is the same as that of Example 1, except that tap water is used to replace the mixed enzyme solution of cellulase and protease in the soaking process to obtain the finished product of ultra-high pressure instant black rice.

[0044] The finished ultra-high pressure convenient black rice product obtained in Example 3 was directly subjected to sensory evaluation, and the result was: the inside of the black rice was soft and glutinous, and had a certain degree of elasticity, but the outer skin was hard, and the shell was obviously broken when chewed, slightly rough, and had a black rice aroma. full-bodied. Store it at room temperature for 1 year and carry out commercial sterility testing, the result can reach commercial sterility, and it is subjected to sensory evaluation, the result is: no retrograde phenomenon, and the taste is close to that of freshly produced products.

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PUM

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Abstract

The present invention discloses a preparation technology of ultrahigh pressure instant cooked black rice. The ultrahigh pressure instant cooked black rice is prepared by the successively steps of pre-treating, enzyme liquid preparing, soaking, vacuum packaging, ultrahigh pressure treating, high temperature cooking, etc. The instant cooked black rice treated by the processing technology is fee of rehydration, ready-to-use, soft and glutinous in mouthfeel, not easy for retrogradation, and long in storage period. The preparation technology can maximally maintain original color, smell, taste and nutrition of the cooked black rice.

Description

technical field [0001] The invention relates to a preparation process of ultra-high pressure instant black rice, which belongs to the field of food. Background technique [0002] Black rice is a kind of nutritious brown rice, which has been a favorite product of health care people since ancient times. With the gradual improvement of living standards, people pay more and more attention to the edible health value of black rice. The conventional nutrients in black rice, except for nitrogen-free extracts (soluble carbohydrates), are higher than ordinary rice. As a special rice, black rice not only has high conventional nutritional value, but also has extremely rich anthocyanins, which has a variety of physiological health functions, such as anti-oxidation and scavenging free radicals, reducing blood lipids, anti-fatigue, anti-deficiency Oxygen, anti-tumor effect, etc. Although the edible value of black rice is great, the shell texture of black rice is tight and hard, and it is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/139A23B9/00
CPCA23B9/005A23V2002/00A23L7/107A23L7/139A23V2300/46A23V2300/24
Inventor 张文成金礼强付传香孟玲郑悦吴泽宇
Owner HEFEI UNIV OF TECH
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