Production method of anti-aging convenient cooked rice

A technology for instant rice and production methods, applied in the field of food processing, can solve problems such as inconvenient carrying, limited use, and limited consumer acceptance, and achieve the effects of reducing water loss, increasing steric hindrance, and delaying the aging of rice

Inactive Publication Date: 2018-09-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen or refrigerated rice requires a cold chain during processing and transportation, which is costly and inconvenient to carry, and the market development is limited to a certain extent. However, room temperature convenient rice is more and more popular with consumers because of its convenient storage, easy portability and low price. However, it is easy to age during the storage process, and at the same time, the hardness increases, the viscosity decreases, the taste becomes poor, and it is not easy to digest and absorb, resulting in a short shelf life, poor eating quality, and limited consumer acceptance.
[0003] At present, more and more attention has been paid to the problem of instant rice aging. In response to this problem, in addition to adding anti-starch retrogradation additives, the main anti-aging methods currently used include enzyme treatment to decompose starch, and ultra-high pressure technology. Limited, high cost, limited use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] First wash the rice twice quickly with drinking water at about 20°C and drain. Prepare pullulan polysaccharide, monoglyceride, trehalose mixed solution, the mass ratio of pullulan polysaccharide, monoglyceride, trehalose is 1:2:2, the total concentration is 2%; at 60 ℃, according to rice and The mass ratio of the soaking solution is 1:1.8 and the rice is soaked for 15 minutes. The rice is packaged in packaging boxes of environmentally friendly high-temperature and high-pressure resistant materials, steamed at normal pressure for 30 minutes, and then aseptically vacuum-sealed. After the sealing is completed, the rice is rapidly cooled by cold storage at a low temperature of -70°C until the central temperature of the rice drops to 4°C, and the average cooling rate is 5-7°C / min. Taking the untreated traditional instant rice as a control, after storage for 90 days, the aging degree of the obtained instant rice is 28.55% lower than that of the control group.

Embodiment 2

[0023] First, wash the rice 3 times quickly with drinking water at about 20°C and drain. Prepare sodium starch phosphate, guar gum mixed solution, the mass ratio of sodium starch phosphate, guar gum is 2:3, and total concentration is 0.5%; At 40 ℃, according to the mass ratio of rice and soaking liquid is 1: 1.5 Soak the rice for 20 minutes. The rice is packaged in packaging boxes of environmentally friendly high-temperature and high-pressure resistant materials, steamed at normal pressure for 30 minutes, and then aseptically vacuum-sealed. After the sealing is completed, the rice is rapidly cooled by air cooling in a low temperature environment of -30°C until the central temperature of the rice drops to 15°C, and the average cooling rate is 4.5-6°C / min. Taking the untreated traditional instant rice as a control, after storage for 90 days, the aging degree of the obtained instant rice is 30.05% lower than that of the control group.

Embodiment 3

[0025] First wash the rice twice quickly with drinking water at about 20°C and drain. Prepare sodium carboxymethyl cellulose and soybean protein mixed solution, the mass ratio of sodium carboxymethyl cellulose and soybean protein is 2:3, and the total concentration is 1%; at 20°C, the mass ratio of rice to soaking liquid is 1 : 1.0 Soak rice for 18min. The rice is packaged in packaging boxes of environmentally friendly high-temperature and high-pressure resistant materials, steamed at normal pressure for 30 minutes, and then aseptically vacuum-sealed. After the sealing is completed, the rice is rapidly cooled by air cooling in a low temperature environment of 0°C until the central temperature of the rice drops to 30°C, and the average cooling rate is 3-5.5°C / min. Taking untreated traditional instant rice as a control, after storage for 90 days, the aging degree of the obtained instant rice was reduced by 29.85% compared with the control group.

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PUM

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Abstract

The present invention provides a production method of anti-aging convenient cooked rice and belongs to the technical field of food processing. The anti-aging convenient cooked rice is obtained by thespecific method comprising the steps of rice washing, soaking liquid soaking, sub-packaging, cooking, sterile vacuum sealing, cooling and crystallization, etc. The technologies of soaking by the liquid containing an anti-aging agent and rapid cooling are used to inhibit aging of starch and improve eating quality of starch-based staple food. The aging rate and the aging degree of the obtained convenient cooked rice are low; the aging degree of the convenient cooked rice obtained after storage for 90 days reduces by about 30% compared with that of the traditional convenient cooked rice; and theanti-aging convenient cooked rice has advantages of excellent taste quality, long shelf life, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of anti-aging instant rice. Background technique [0002] Instant rice is a kind of rice product that can be eaten directly or only by simple cooking. According to different circulation environments, instant rice can be divided into three categories: quick-frozen, refrigerated, and normal temperature. Frozen or refrigerated rice requires a cold chain during processing and transportation, which is costly and inconvenient to carry, and the market development is limited to a certain extent. However, room temperature convenient rice is more and more popular with consumers because of its convenient storage, easy portability and low price. However, it is easy to age during storage, and at the same time, the hardness increases, the viscosity decreases, the taste becomes poor, and it is not easy to digest and absorb, resulting in a short shelf life, poor eati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L29/30A23L29/00A23L5/00
CPCA23L7/1963A23L5/00A23L29/035A23L29/045A23L29/05A23L29/30A23V2002/00A23V2250/192A23V2250/5076A23V2250/51088A23V2250/506A23V2250/5488A23V2250/636
Inventor 田耀旗麻荣荣徐睿金征宇蔡灿欣赵建伟
Owner JIANGNAN UNIV
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