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Rice pudding and preparation method thereof

A technology for rice and pudding, applied in the field of rice pudding and its preparation, can solve the problems affecting the stability of rice pudding, shortening the shelf life of the product, rebirth of rice grains, etc. low rate effect

Active Publication Date: 2018-10-09
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, rice pudding tends to regenerate rice grains during low-temperature storage. Rice regenerated is also called regenerated rice. Product shelf life shortened

Method used

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  • Rice pudding and preparation method thereof
  • Rice pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: A kind of rice pudding, each component and its content in the raw material are shown in Table 1, wherein the content unit of each component in Table 1 is g. The amylose content of the japonica rice is between 14-20%, the amylose content of the glutinous rice is ≤2, and the japonica rice and the glutinous rice are dispersed in the rice pudding in the shape of rice grains.

[0034] The preparation method of rice pudding comprises the following steps, step 1, rice screening, with reference to the content shown in Table 1, weigh japonica rice and glutinous rice. Step 2, soak the rice, soak the rice in the soaking liquid for 40 minutes, the soaking liquid is water, the temperature of the soaking liquid is 15°C, discard the soaking liquid after soaking; step 3, ingredients, take white sugar, add the chemical in the milk , to obtain the cooking material; step 4, homogenizing and sterilizing, homogenizing and sterilizing the cooking material in turn, the homogenizing...

Embodiment 2

[0036] Example 2: A kind of rice pudding, each component and its content in the raw material are shown in Table 1, wherein the content unit of each component in Table 1 is g. The amylose content of the japonica rice is between 14-20%, the amylose content of the glutinous rice is ≤2, and the japonica rice and the glutinous rice are dispersed in the rice pudding in the shape of rice grains.

[0037] The preparation method of rice pudding comprises the following steps, step 1, rice screening, with reference to the content shown in Table 1, weigh japonica rice and glutinous rice. Step 2, soaking the rice, soaking the rice in the soaking liquid for 30 minutes, the temperature of the soaking liquid is 20°C, and discarding the soaking liquid after soaking; Step 3, making ingredients, taking white sugar, adding the chemical material in milk, and obtaining the cooking material; Step 4, homogeneous sterilization, the cooking materials are homogenized and sterilized in turn, the homogeni...

Embodiment 3

[0039] Embodiment 3: A kind of rice pudding. The difference from Embodiment 1 is that each component and its content in the raw material are as shown in Table 1.

[0040] The preparation method of rice pudding comprises the following steps, step 1, rice screening, with reference to the content shown in Table 1, weigh japonica rice and glutinous rice. Step 2, soak the rice, soak the rice in the soaking liquid for 40 minutes, the soaking liquid is water, the temperature of the soaking liquid is 25°C, discard the soaking liquid after soaking, and drain the japonica rice and glutinous rice; Step 3, ingredients, take White sugar and rice starch are added to the chemical material in milk to obtain the cooking material; step 4, homogenization and sterilization, the cooking material is homogenized and sterilized in turn, the homogenization pressure is 300MPa, the sterilization process is pasteurization, the sterilization temperature is 70°C, and the sterilization Time 20 minutes, cool...

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Abstract

The invention discloses a rice pudding and a preparation method thereof. 1000 parts of rice pudding raw materials comprise the following components in parts by weight: 20 to 200 parts of polished round-grained rice, 20 to 200 parts of sticky rice, 1 to 120 parts of white sugar, 1 to 6- parts of rice starch and 480 to 957 parts of milk. The rice pudding has the following advantages and effects: twokinds of rice such as the polished round-grained rice and the sticky rice, are compounded and cooked to achieve a retrogradation inhibiting effect; the polished round-grained rice and the sticky riceare subjected to soaking treatment and then are added into cooking materials, so that retrogradation of the polished round-grained rice and the sticky rice can be inhibited effectively; and homogeneous sterilization is conducted after burdening, the homogenous pressure is set to 100 to 300 MPa, components such as fat in the cooking materials are broken, and scraping plate type stirring is adoptedwhile the rice is cooked, so that rice granules are prevented from being locally heated and adhered to the bottom wall of a cooking container, high granule integrity is maintained, the rice granule chewing taste is achieved when the rice pudding is eaten, and the obtained rice pudding has low retrogradation rate of rice, high product stability and long shelf life.

Description

technical field [0001] The invention relates to the field of food, in particular to a rice pudding and a preparation method thereof. Background technique [0002] Pudding is a common food in daily life. It is a transliteration of English pudding. It generally refers to food that is solidified from pulpy materials into a solid state. It is mostly made of milk, flour, eggs, fruits, etc. There are many types. Pudding is not only delicious, but also rich in nutrition. [0003] For enriching the nutrition of pudding, rice is often added in pudding in the prior art to improve nutritional labeling. After rice grains are added to the milk pudding, the prepared rice pudding is rich in nutrition and can also taste the texture of rice. However, rice pudding tends to regenerate rice grains during low-temperature storage. Rice regenerated is also called regenerated rice. Product shelf life is shortened. Contents of the invention [0004] The object of the present invention is to pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L7/10A23L5/10
CPCA23L5/13A23L7/10A23L9/10
Inventor 林洁余灵恩陈盎弘陈龙飞朱立科
Owner ZHEJIANG INM FOOD
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