Low-protein instant rice processing method

Abstract

The invention provides a box-packed low-protein instant rice processing method. Specific aseptic packed low-protein instant rice processing steps include: A low-protein wet rice preparation; B low-protein wet rice filling; C low-protein wet rice preliminary sterilization; D water and liquid replenishing; E rice steaming; F packing and sealing; G rice stewing; H cooling. Specific high-temperature sterilized low-protein instant rice processing steps include: A low-protein wet rice preparation; B low-protein wet rice filling; C rice steaming; D water and liquid replenishing; E packing and sealing; F high-temperature sterilization; G cooling. Box-packed low-protein instant rice prepared by the two processing methods is full in grain and convenient to eat, can be preserved for half a year to twelve months at normal temperature, cannot mildew and can be eaten only by being heated for two minutes by a microwave oven or simply reheated in a steamer or hot water, and the taste of the instant isapproximate to that of common rice.

Description

technical field [0001] The invention relates to the field of preparation of instant rice products, in particular to a processing method of low-protein instant rice. Background technique [0002] According to the 2012 Chinese survey results of "China Kidney Disease Epidemiological Survey", there are about 119.5 million patients with chronic kidney disease in my country, and the total prevalence rate is 10.8%. Lack of medical resources and heavy economic burden for patients with kidney disease, more than 80% of uremia patients cannot receive blood purification treatment and die helplessly. According to the consensus of domestic and foreign medical circles: low-protein diet is an important means to treat chronic kidney disease, especially renal failure! Phenylketonuria is the most common amino acid metabolic disease. The incidence of phenylketonuria in my country is about 1 / 11,000, and these sick children need a (low) phenylalanine-free diet for life. Therefore, the developm...

AI Technical Summary

Problems solved by technology

Among the above-mentioned methods, the processing method of deproteinized rice is mainly to use protease and lactic acid bacteria technology to remove protein in rice; and the production method of normal temperature instant rice, although the technology of making ordinary rice to preserve rice at room temperature has been explained, but in flavor deployment The processing method is not suitable for the application of low-protein rice, and may not be able to achieve the best taste of low-protein rice, and the storage time is not long enough to meet market demand

In addition, there are some domestic patents that explain the preparation method of nutritious instant rice. The added ingredients and production process are complicated, and it is not suitable for the preparation of low-protein instant rice.

The protein is removed from the rice, and the starch and other components are retained to make low-protein rice. The starch specific gravity is increased, the starch structure is also changed, and the viscosity is increased. The rice processed by conventional methods is easy to stick together and has poor formability. The taste is not good, and it is easy to age, so it is of great significance to develop a box-packed low-protein instant rice processing method suitable for industrial production, convenient to eat, good in taste, and long-term preservation