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Method for reducing moisture losses of cooked rice in vacuum precooling course

A vacuum and rice technology, which is applied in the direction of food ingredients as color, food science, etc., can solve the problems of uneven moisture distribution of rice, increase the risk of microbial contamination, and affect quality, so as to inhibit the outward evaporation of water vapor and avoid secondary pollution , the effect of reducing the loss of water

Active Publication Date: 2019-03-01
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the water spray vacuum precooling method mentioned above can make up for the loss of material moisture, it is difficult to ensure that the sprayed moisture can evenly cover the surface of each grain of rice, which often leads to uneven distribution of rice moisture, thereby affecting its quality.
At the same time, as rice is a starch-rich product, direct spraying of water will not only improve its quality, but also greatly increase the risk of microbial contamination (secondary pollution)

Method used

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  • Method for reducing moisture losses of cooked rice in vacuum precooling course
  • Method for reducing moisture losses of cooked rice in vacuum precooling course
  • Method for reducing moisture losses of cooked rice in vacuum precooling course

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Cook the mixture of rice and water (the weight ratio of rice and water is 1:1.5), and control the weight of the mixture and the size of the container so that the cooked rice has a height of 200mm, a length and a width of 1000mm, The cooking time is half an hour, and the cooking method is steam cooking.

[0030] (2) The edible water polo was prepared with the prepared sodium alginate solution and calcium lactate solution, and the prepared edible water polo was continued to be immersed in the calcium lactate solution for 12 hours to make it completely immobilized, and then the immobilized The water polo is frozen in a freezer at -18°C, so that micro-ice crystals of 1 to 2 mm are formed on the surface (in specific example 1, the mass fraction of sodium alginate solution is 2%, the mass fraction of calcium lactate solution is 0.67%, slightly frozen The weight ratio of edible water polo and rice is 1.5: 1, and the freezing time of slightly frozen edible water polo is 20m...

Embodiment 2

[0044] The operating method of embodiment 2 is identical with embodiment 1, and difference is the addition amount of slightly frozen edible water polo, in order to form a contrast and determine the best ratio, we have selected the ratio of slightly frozen edible water polo and rice to be respectively 0.5: 1 and 3:1 for comparison, the results are shown in Table 3: With the addition of slightly frozen edible water polo can effectively reduce water loss and pre-cooling time, but not as much as possible, when the increase reaches 3:1 At this time, although the ideal water loss value and pre-cooling time value are obtained, the color of the rice is very white when the color value L* is large, which is obviously different from the normal rice color operation. At the same time, the increase of slightly frozen edible water polo will also increase the corresponding cost. The above results show that the selected specific edible water polo and rice weight ratio in the patent scope can e...

Embodiment 3

[0049] Table 4 Effects of different ratios of sodium alginate and calcium lactate on water loss and color difference of rice (0±2°C, storage for 3 days)

[0050] index

Ⅰ

Ⅱ*

Ⅲ

Ⅳ

Ⅴ

Moisture loss rate (%)

1.83±0.23

/

1.40±0.12

1.56±0.35

2.43±0.19

Pre-cooling time (min)

51.5±5.5

/

25.5±1.0

49.5±1.5

24.5±1.5

L*

77.18±1.59

/

72.18±0.92

78.19±0.26

69.16±0.35

a*

-1.49±0.21

/

-1.05±0.15

-1.32±0.18

-1.21±0.33

b*

7.98±0.36

/

7.50±0.17

7.33±0.26

7.98±0.23

[0051] Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ in the figure above. Among them Ⅰ: composition ratio of water polo (0.5% sodium alginate and 0.67% calcium lactate); Ⅱ: composition ratio of water polo (4% sodium alginate and 0.67% calcium lactate); Ⅲ: composition ratio of water polo (2% sodium alginate and 0.67% % calcium lactate); Ⅳ: composition ratio of water polo (2% sodium alginate and 0.17% calcium lactate); Ⅴ: composition r...

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Abstract

The invention belongs to the a low temperature preservation method of cooked rice, and relates to a method for reducing moisture losses of cooked rice in a vacuum precooling course. The method comprises the following steps of putting edible water balls after slight freezing (performing slight freezing on surfaces, wherein the thickness of ice crystals reaches 1-2mm) on steamed cooked rice, performing isolation with a monolayer wet gauze in the middle, then transferring the cooked rice with the water balls into a vacuum precooling machine, performing precooling, starting a refrigerating systemof the vacuum precooling machine, then switching on a vacuum pump, and controlling the reducing rate of pressure intensity so that the cooked rice is quickly cooled in the vacuum environment,; and after precooling, recovering the edible water balls so that the edible water balls can be used next time after being subjected to micro freezing and cyclic utilization is achieved. According to the low temperature preservation method disclosed by the invention, the cooked rice can obtain the rapid cooling rate, besides, the moisture losses of the cooked rice in the vacuum precooling course can also be reduced, higher color quality of the cooked rice can be maintained, and finally, the edible water balls after precooling is finished can also achieve cyclic utilization, so that the operating cost can be effectively reduced.

Description

technical field [0001] The invention relates to a method for improving moisture loss during vacuum precooling of rice. Background technique [0002] Vacuum precooling mainly causes the evaporation of free water in the material by improving the pressure of the material environment, and the huge latent heat required for water evaporation comes from the material itself, so that the material can be cooled rapidly. It is not difficult to find that the material has a certain pore structure and free water content is the key to ensure that it can be vacuum precooled. Rice has obvious void structure and high moisture content, which is very suitable for vacuum precooling technology in principle. Related research results also show that compared with air cooling, rice can obtain extremely fast pre-cooling rate under vacuum pre-cooling conditions. On the contrary, although vacuum pre-cooling can obtain a fast pre-cooling rate, the cost of large water loss is unavoidable. It is generall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L5/30A23L7/10
CPCA23L5/13A23L5/30A23L7/1975A23V2002/00A23V2200/04
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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