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Self-heating instant rice and processing method thereof

A technology for instant rice and processing methods, which is applied in cleaning methods and utensils, chemical instruments and methods, and cleaning methods using liquids, etc., can solve the problems of rice easily losing its complete form, aging and regeneration, and avoid irreversible cracks. Phenomenon, rice morphology are complete, reducing the loss of beneficial nutrients

Active Publication Date: 2020-06-26
福建紫山食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the self-heating rice produced by the existing method has the problem that the rice is easy to lose its complete form and the phenomenon of aging and regeneration will occur when it is stored for a long time. Provided is a kind of self-heating instant rice that can keep the rice in its complete shape and will not cause aging and regeneration after long-term storage and its processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 A kind of self-heating instant rice and processing method thereof

[0036] (1) Ultrasonic bubble cleaning and rehydration: select rice, and transport the rice into an ultrasonic bubble cleaning machine for bubble cleaning. The cleaning frequency of the ultrasonic bubble cleaning machine is 20KHz, and the ultrasonic output intensity is 0.6W / cm 2 , the washing temperature is 50°C, and the washing time is 10 minutes to obtain rehydrated rice;

[0037] (2) Fermentation treatment: transport the rehydrated rice into an insulated container, add fermentation broth, mix evenly, and ferment at 30°C for 90 minutes, and then ferment at 40°C for 90 minutes. 0.8 times of the mass, the fermented liquid contains 0.1wt% low-temperature amylase, 1% inoculum of Aspergillus oryzae and the remainder is drinking water, the whole fermentation process is carried out under natural pH value conditions, and gelatinization is obtained after fermentation 72.8% gelatinized rice;

[00...

Embodiment 2

[0041] Embodiment 2 A kind of self-heating instant rice and processing method thereof

[0042] (1) Ultrasonic bubble cleaning and rehydration: select rice, and transport the rice into an ultrasonic bubble cleaning machine for bubble cleaning. The cleaning frequency of the ultrasonic bubble cleaning machine is 40KHz, and the ultrasonic output intensity is 0.4W / cm 2 , the washing temperature is 40°C, and the washing time is 20 minutes to obtain rehydrated rice;

[0043] (2) Fermentation treatment: transport the rehydrated rice into an insulated container, add fermentation broth, mix well, and ferment at 40°C for 60 minutes, and then ferment at 50°C for 60 minutes. 1.2 times of the quality, the fermented liquid contains 0.05wt% low-temperature amylase, 2% inoculum of Aspergillus oryzae and the remainder is drinking water, the whole fermentation process is carried out under natural pH value conditions, and gelatinization is obtained after fermentation 79.1% gelatinized rice;

[...

Embodiment 3

[0047] Embodiment 3 A kind of self-heating instant rice and processing method thereof

[0048] (1) Ultrasonic bubble cleaning and rehydration: select rice, and transport the rice into an ultrasonic bubble cleaning machine for bubble cleaning. The cleaning frequency of the ultrasonic bubble cleaning machine is 30KHz, and the ultrasonic output intensity is 0.5W / cm 2 , the washing temperature is 45°C, and the washing time is 15 minutes to obtain rehydrated rice;

[0049] (2) Fermentation treatment: transport the rehydrated rice into an insulated container, add fermentation broth, mix evenly, and ferment at 35°C for 75 minutes, and then ferment at 45°C for 75 minutes. 1 time of the quality, the fermented liquid contains 0.75wt% low-temperature amylase, 1.5% inoculum of Aspergillus oryzae and the balance is drinking water, the whole fermentation process is carried out under natural pH value conditions, and gelatinization is obtained after fermentation 75.4% gelatinized rice;

[0...

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Abstract

The invention belongs to the technical field of food processing, and discloses self-heating instant rice and a processing method thereof. The processing method of the self-heating instant rice comprises the following steps of: (1) performing ultrasonic bubble cleaning on rice at 40-50 DEG C for 10-20min to obtain rehydrated rice; (2) uniformly mixing the rehydrated rice with fermentation liquor, fermenting the obtained mixed material at 30-40 DEG C for 60-90min, and then fermenting at 40-50 DEG C for 60-90min, wherein the fermentation liquor contains 0.05-0.1wt% of low-temperature amylase, 1-2% of aspergillus oryzae with the inoculation amount of 1, and the balance of water, the dosage of the fermentation liquor is 0.8-1.2 times of the mass of the rehydrated rice, and gelatinized rice withthe gelatinization degree of 70-80% is obtained; (3) performing pulse strong light treatment on the gelatinized rice to obtain pulse strong light treated rice; (4) drying the pulse strong light treated rice until the moisture content is lower than 10% to obtain dried rice; and (5) packaging to obtain the self-heating instant rice. The self-heating instant rice obtained by the method provided by the invention can keep the complete form of the rice, and does not have aging and retrogradation phenomena after being stored for a long time.

Description

Technical field [0001] The invention relates to the technical field of food processing, and in particular to a self-heating instant rice and a processing method thereof. Background technique [0002] Rice is the main food variety consumed daily by our people. More than 60% of the country's population consumes rice as their staple food. With the change of people's lifestyles and the rise of outdoor adventure and tourism projects, the demand for convenience and quickness of rice continues to increase, so the convenient and fast instant rice industry came into being. [0003] At present, dehydrated rice is generally divided into extruded puffed rice and α-type dehydrated rice. The starch of extruded puffed rice is completely gelatinized, and the moisture content is controlled to be low after drying. It needs to be heated and rehydrated during the subsequent eating process. However, this type of instant rice is recombined into granules, which not only has a poor appearance and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104B08B3/12A23L5/10A23L3/26A23L5/20A23L3/40
CPCA23L7/104B08B3/12A23L5/10A23L3/26A23L5/20A23L3/40A23V2002/00A23V2200/10A23V2300/48A23V2300/10
Inventor 洪水河吴锦清
Owner 福建紫山食品科技有限公司
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