Method for processing anti-retrogradation instant cooked rice using indica rice

A technology of indica rice and rice, which is applied in the field of using indica rice to process anti-retroversion ready-to-eat rice, can solve the problems of poor taste, rice broken grains, serious rebirth, etc., achieve good flavor, avoid large broken or loose, and inhibit rebirth Effect

Inactive Publication Date: 2018-02-16
福建御厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method of using indica rice to process instant rice that is resistant to relapse, which can effectively solve the problems of serious relapse, many broken rice grains and poor taste in processing instant rice with indica rice, so as to improve product quality and increase added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Screening and impurity removal of indica rice: screen the indica rice with complete grains, remove impurities, and wash 3 times with clear water;

[0018] (2) Soaking and microwave pretreatment: immerse the washed indica rice in the emulsion at a temperature of 43° C. for 32 minutes according to the mass ratio of indica rice and soaking liquid of 1:1.6, and then treat it with microwaves at a strength of 0.2 kw / kg for 7 minutes; The emulsion is made by dissolving 0.25% monoglyceride, 0.16% sucrose ester, and 2.5% trehalose in water, adding 5.5% camellia seed oil to the solution, stirring, and homogenizing at 60 MPa;

[0019] (3) Superheated steam pregelatinization and shaping: the indica rice after microwave pretreatment was fished out and drained, treated with superheated steam at 125°C in a fluidized state for 45 seconds, and then cooled to 25°C with cold wind to shape the indica rice grains;

[0020] (4) Vacuum quantitative packaging: measure the moisture content ...

Embodiment 2

[0023] (1) Screening and impurity removal of indica rice: screen the indica rice with complete grains, remove impurities, and wash 3 times with clear water;

[0024] (2) Soaking and microwave pretreatment: immerse the washed indica rice in the emulsion at a temperature of 46°C for 28 minutes according to the mass ratio of indica rice and soaking liquid of 1:1.7, and then treat it with microwave at a strength of 0.4kw / kg for 6 minutes; The emulsion is made by dissolving 0.30% monoglyceride, 0.20% sucrose ester, and 3.5% trehalose in water, adding 3.5% camellia seed oil to the solution, stirring, and homogenizing at 50 MPa;

[0025] (3) Superheated steam pregelatinization and shaping: the indica rice after microwave pretreatment was fished out and drained, treated with superheated steam at 140°C in a fluidized state for 30s, and then cooled to 30°C with cold wind to shape the indica rice grains;

[0026] (4) Vacuum quantitative packaging: measure the moisture content of pre-gela...

Embodiment 3

[0029] (1) Screening and impurity removal of indica rice: screen the indica rice with complete grains, remove impurities, and wash 3 times with clear water;

[0030] (2) Soaking and microwave pretreatment: immerse the washed indica rice in an emulsion at a temperature of 50°C for 20 minutes according to the mass ratio of indica rice and soaking liquid of 1:1.8, and then treat it with microwaves at a strength of 0.5 kw / kg for 5 minutes; The emulsion is made by dissolving 0.45% monoglyceride, 0.24% sucrose ester, and 5.5% trehalose in water, adding 2.5% camellia seed oil to the solution, stirring, and homogenizing at 40 MPa;

[0031] (3) Superheated steam pregelatinization and shaping: the indica rice after microwave pretreatment was fished out and drained, treated with superheated steam at 150°C in a fluidized state for 20 seconds, and then cooled to 40°C with cold wind to shape the indica rice grains;

[0032] (4) Vacuum quantitative packaging: measure the moisture content of ...

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PUM

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Abstract

The present invention discloses a method for processing anti-retrogradation instant cooked rice using indica rice. The indica rice is used as a raw material, and the method comprises the steps of screening and impurity removing, soaking and microwave pretreating, superheated steam pre-gelatinizing and shaping, vacuum quantitative packaging, back pressure microwave curing and instant cooked rice obtaining. The method aims at problems that the instant cooked indica rice is serious in retrogradation, poor in mouthfeel, more in broken grains, not easy for digestion, etc., uses a compound retrogradation inhibiting agent to soak the indica rice, combines the microwave pretreating and back-pressure microwave curing ripening, and effectively inhibits the retrogradation. The superheated steam fluidized state treatment is used, so that surface starch of the indica rice grains is pre-gelatinized and then an air-cooling achieves a shaping. The vacuum packaging and back pressure microwave curing are combined to prevent the rice grains from being over-expanded. The product is good in flavor, excellent in mouthfeel, advanced and reasonable in processing technology, good in quality and broad in prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing anti-regrowth instant rice by using indica rice. Background technique [0002] Rice is steamed from rice with a certain moisture content, and more than two-thirds of the population in China mainly uses rice as a staple food. With the rapid development of China's social economy and the accelerated pace of people's life, there is an increasing demand for instant rice that does not require rehydration and is convenient to eat. But instant rice is easy to regenerate, which not only affects the taste, but also is not conducive to digestion. Indica rice is the rice variety with the highest yield and the widest planting range in my country, accounting for more than 70% of the national rice production. Indica rice has a high amylose content and a lower viscosity than glutinous rice and japonica rice. It is precisely because of the high amylos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L5/10A23L5/30A23L29/00A23L29/30
CPCA23V2002/00A23V2250/192A23V2250/636
Inventor 佟健宋洪波杨凤超郭泽镔郑建平李燕秋
Owner 福建御厨食品有限公司
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