Preparation method of preboiled rice

A technology of parboiled rice and paddy, applied in the field of parboiled rice preparation, which can solve problems affecting consumers' purchase choices and the appearance characteristics of parboiled rice, and achieve the effects of shortening soaking time, shortening steaming time, and avoiding cracking

Inactive Publication Date: 2019-05-10
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prepared parboiled rice often has white heart grains with transparent edges and white spots inside; these have seriously affected the appearance characteristics of parboiled rice
Parboiled rice with a white heart looks like old and moth-eaten rice, so it will greatly affect consumers' purchase choices

Method used

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  • Preparation method of preboiled rice
  • Preparation method of preboiled rice
  • Preparation method of preboiled rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Carry out stone removal, impurity removal, barnyard removal, etc. on the raw rice, remove shriveled grains, diseased grains, damaged grains, etc. in the raw grain rice, and clean rice after cleaning for use. After rinsing the paddy with tap water, soak it in high-temperature soaking water at 90°C for 30 minutes; then soak the paddy in medium-temperature soaking water at 60°C for 2 hours, and the moisture content of the paddy is 32%. After soaking, put the water of the drained rice into the tank of the ultra-high pressure equipment, and keep the pressure at 500MPa for 20min at 30°C. After the ultra-high pressure treatment, the paddy is placed in a steamer and steamed under normal pressure for 20 minutes to fully gelatinize the starch in the paddy. The steamed paddy is dried to a moisture content of 14% using a fluidized bed. The finished product is obtained by husking and milling rice, and the photos of the finished product are as follows figure 1 shown. The quantitat...

Embodiment 2

[0025] Carry out stone removal, impurity removal, barnyard removal, etc. on the raw rice, remove shriveled grains, diseased grains, damaged grains, etc. in the raw grain rice, and clean rice after cleaning for use. After rinsing the paddy with tap water, soak it in 80°C high-temperature soaking water for 60 minutes; then place the paddy in 70°C medium-temperature soaking water for 1 hour, and the moisture content of the paddy is 35%. After soaking, drain the water from the rice and put it into the tank of the ultra-high pressure equipment, and keep the pressure at 200MPa for 10min at 30°C. After the ultra-high pressure treatment, the paddy is placed in a steamer and steamed under normal pressure for 30 minutes, so that the starch in the paddy is fully gelatinized. The steamed paddy is dried to a moisture content of 14% using a fluidized bed. The finished product is obtained by husking and milling rice, and the photos of the finished product are as follows figure 2 shown. T...

Embodiment 3

[0027] Carry out stone removal, impurity removal, barnyard removal, etc. on the raw rice, remove shriveled grains, diseased grains, damaged grains, etc. in the raw grain rice, and clean rice after cleaning for use. After rinsing the paddy with tap water, soak it in high-temperature soaking water at 90°C for 30 minutes; then soak the paddy in medium-temperature soaking water at 65°C for 1.5 hours, and the moisture content of the paddy is 34%. After soaking, drain the water from the rice, put it into the tank of the ultra-high pressure equipment, and keep the pressure at 600MPa for 10min at 40°C. After the ultra-high pressure treatment, the paddy is placed in a steamer and steamed under normal pressure for 10 minutes to fully gelatinize the starch in the paddy. The steamed paddy is dried to a moisture content of 14% using a fluidized bed. The finished product is obtained by husking and milling rice, and the photos of the finished product are as follows image 3 shown. The qua...

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Abstract

The invention relates to a preparation method of preboiled rice, and belongs to the technical field of food processing technologies. The preparation method comprises the following steps of cleaning and grading, segmented soaking, ultra-high-pressure treatment, steaming and gelatinization, drying and rice husking and milling; wherein segmented soaking comprises the steps that firstly, rice after cleaning and grading is soaked for 0.5-1 h at 80-90 DEG C and then soaked for 1-2 h at 50-70 DEG C until the moisture content of the rice reaches 32-35%. The preparation method of the preboiled rice hasthe advantages that adopted temperature varying soaking can greatly shorten the soaking time of the preboiled rice; the combination of the ultra-high-pressure treatment can make the distribution of the moisture in the rice more uniform, thereby improving the gelatinization degree of the preboiled rice, and shortening the steaming time, so that the gelatinization of the preboiled rice is more uniform, the white heart grains of the preboiled rice is eliminated, the rice color also becomes light, the appearance of the preboiled rice is more uniform, and the acceptability of customers can be greatly improved.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a preparation method of parboiled rice. Background technique [0002] Parboiled rice, also known as "semi-cooked rice", is a rice product made from rice as raw material after a series of hydrothermal treatments such as soaking, steaming, and drying. Compared with polished white rice, parboiled rice has the advantages of high nutritional value, high rice yield, and storage resistance. However, the prepared parboiled rice often has white heart grains with transparent edges and white spots inside; these have seriously affected the appearance characteristics of parboiled rice. Parboiled rice with a white heart looks like old and moth-eaten rice, so it will greatly affect consumers' purchase choices. Contents of the invention [0003] In order to solve the technical problem of eliminating the white heart of parboiled rice, the invention provides a preparation me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L5/10A23L5/00A23L33/00A23B9/02
Inventor 杜先锋徐晓南
Owner ANHUI AGRICULTURAL UNIVERSITY
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