Rice conditioning process and instant rice production method

A technology of conditioning and processing, applied in food science, food ingredients containing oil, etc., can solve the problems of difficult industrial application of equipment, high cost, changing the structure of staple food, etc., to achieve good gloss, maintain the taste, and the effect of soft and tender taste.
CN110301592AActive Publication Date: 2019-10-08JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2019-10-08

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Abstract

The invention belongs to the technical field of food processing and discloses a rice conditioning process and an instant rice production method. On the basis of an instant high-temperature fluidization technique, rice conditioning pretreatment is realized; by a rice water refilling technique, preparation of conditioning liquid of soft rice flour and edible oil compound rice water is realized; by adoption of a rapid cooling film-forming technique, surface water retaining film increasing is realized so as to enhance water retention capacity, viscoelasticity and glossiness of rice. The productionmethod mainly includes steps of rice washing and draining, conditioning, cooking, aseptic packaging and quick cooling for film forming. By the rice conditioning process and the instant rice production method, industrial continuous production can be realized, and produced instant rice is glutinous without adhesion and great in taste after storage for 60 days.
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Description

technical field

[0001] The invention relates to a rice conditioning process and a production method of instant rice, belonging to the technical field of food processing. Background technique

[0002] With the development of the economy and the accelerated pace of life, people's demand for instant food has increased sharply, and convenience food has developed rapidly. Instant rice has a production history of several decades and has a wide variety. It can be eaten directly or simply cooked before eating. It has the advantages of being easy to carry, safe and hygienic. Yet the ubiquity of instant rice on the market sticks easily, and the problem of mouthfeel is relatively poor, influences its eating quality and consumer acceptability, has limited its industrialization development. Factors affecting the taste of instant rice mainly include: the thickness and smoothness of the water-retaining film on the surface of rice grains after cooking, the viscoelasticity and hardness of r...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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