Production method of nutritional instant rice

A production method and technology for instant rice, applied in the field of food processing, can solve the problems of low nutritional value, poor taste, poor rehydration and storage properties, etc., and achieve the advantages of reducing water activity, shortening heat conduction time, and improving rehydration performance. Effect

Inactive Publication Date: 2018-06-01
姚明武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of production methods about instant rice at present, and there are also many disclosed patent documents, but the biggest defect of the instant rice produced by existing various methods is that the mouthfeel is bad, the nutritional value is not high, and the rehydration and storage properties are relatively poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 1000g of japonica rice after removing impurities, wash it 4 times with tap water, add 1500ml of tap water, soak for 18h at 20°C, steam for 30min, pour in purified water quickly to prevent rice grains from sticking, filter and steam for 15min. The rice is raked and dried with infrared rays until the water content is 3%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 500 ° C, and the distance between the heat source and the rice is 10 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were tested.

Embodiment 2

[0020] Weigh 1000g of japonica rice after removing impurities, wash it 4 times with tap water, add 1500ml of tap water, soak for 18h at 20°C, steam for 30min continuously, and quickly cool down with pure water to prevent the rice grains from sticking. After filtering, steam the rice for 15min and cool down naturally to 32°C. Dissolve 4g of Anqi sweet wine koji (living cell content 2-3×1010cfu / g, material number 83500007) in 150ml of pure water (32°C), mix evenly in rice, put it into a clean ceramic container, seal it, and place it at 32 ℃ environment for 7 hours of fermentation, transferred to 24 ℃ environment for 5 hours of fermentation. The fermented rice is harrowed and dried with infrared rays until the water content is 3%, the wavelength of infrared rays is 4 μm, the temperature of the heat source is 500 ° C, and the distance between the heat source and the rice is 10 cm. The rehydration rate, shelf index and sensory quality of the obtained instant rice were tested.

Embodiment 3

[0022] Weigh 1000g of japonica rice after removing impurities, wash it 4 times with tap water, add 1500ml of tap water, soak for 18h at 20°C, steam for 30min continuously, and quickly cool down with pure water to prevent the rice grains from sticking. After filtering, steam the rice for 15min and cool down naturally to 32°C. Dissolve 4g of Anqi sweet wine koji (living cell content 2-3×1010cfu / g, material number 83500007) in 150ml of pure water (32°C), mix evenly in rice, put it into a clean ceramic container, seal it, and place it at 32 ℃ environment for 7 hours of fermentation, transferred to 24 ℃ environment for 5 hours of fermentation. The fermented rice is harrowed and dried with infrared rays until the water content is 13%, the infrared wavelength is 4μm, the heat source temperature is 500°C, and the distance between the heat source and the rice is 10cm; then the microwave is used to continue drying until the water content is 3%, and the microwave frequency is 2450±50MHz....

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PUM

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Abstract

The invention relates to a production method of nutritional instant rice and belongs to the technical field of food processing. The principle of the method provided by the invention is based on conversion action of restrictive fermentation, strong absorption action of alcohol to moisture and lipid, cavatition of medium and short wave infrared rays and microwaves as well as internally and externally uniform combined drying effect, so that the flavor, nutritional value, reconstitution properties and storage property of the instant rice are improved. The production method comprises the followingmain process steps: selecting polished round-grained rice; washing the selected polished round-grained rice; performing soaking for 14-18h at 20-40 DEG C; performing stewing for 25-30min; performing cold spraying and dispersing; performing filtration, and then, cooking the rice for 15-20min; performing restrictive fermentation for 12-14h; performing drying by adopting infrared rays of which the wavelength is 2-4mu m until the moisture content is 10-12%; and then, performing drying by adopting microwaves of which the frequency is 2450+ / -50MHz until the moisture content is 3-4%. The prepared instant rice is good in taste, rich in nutrient and good in reconstitution properties and storage property.

Description

technical field [0001] The invention relates to a method for producing nutritious instant rice by means of restricted fermentation and infrared-microwave combined drying, which belongs to the technical field of food processing. Background technique [0002] Instant rice is generally made by soaking rice, gelatinizing it at high temperature, drying and dehydrating quickly, and packaging it. When eating, it is soaked in hot water and eaten with seasoning packets or other side dishes. It is somewhat similar to the instant noodle diet. The production method of relevant instant rice is a lot at present, and what the patent literature discloses also has many, but, the biggest defect of the instant rice produced by existing various methods is that mouthfeel is bad, and nutritional value is not high, and rehydration property and storability are relatively poor. Contents of the invention [0003] The technical problem to be solved by the invention is to overcome the deficiencies of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/30A23L33/00
CPCA23L7/104A23L5/34A23L5/36A23L33/00
Inventor 姚明武
Owner 姚明武
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