A kind of 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 of affecting the stability of rice pudding, shortened product shelf life, poor product taste, etc., and achieves maintaining particle integrity, low rebirth rate, and inhibiting rebirth. Effect

Active Publication Date: 2022-01-25
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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  • A kind of rice pudding and preparation method thereof
  • A kind of rice pudding and preparation method thereof
  • A kind of 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. In parts by weight, every 1000 parts of rice pudding raw materials include the following components: 20-200 parts of japonica rice; 20-200 parts of glutinous rice; 1-120 parts of white sugar; rice starch 1‑60 parts; milk 480‑957 parts. The invention has the following advantages and effects: two kinds of rice, japonica rice and glutinous rice, are selected for compounding and cooking, and the two kinds of rice can inhibit rebirth; Effectively inhibit the rebirth of japonica rice and glutinous rice; thirdly, homogenize and sterilize after batching, and set the homogenization pressure at 100-300MPa to break the fat and other components in the cooking material. While cooking rice, use scraper-style stirring to avoid local heating of rice grains And adhere to the bottom wall of the cooking container to maintain a high degree of particle integrity. When eating rice pudding, it has the taste of chewing rice grains. The obtained rice pudding has low rice regeneration rate, 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 Patents(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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