Instant rice retrogradation inhibitor, instant rice, and preparation method and application of instant rice retrogradation inhibitor and instant rice

A technology of instant rice and inhibitor, which is applied in the direction of food science, etc., can solve the problems that instant rice has no obvious anti-regeneration effect and affects the sensory quality of instant rice.

Inactive Publication Date: 2020-07-03
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a kind of retrogradation inhibitor of instant rice, instant rice and preparation method thereof in order to overcome existing inhibitor to the anti-retrogradation effect of instant rice not obvious, influence

Method used

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  • Instant rice retrogradation inhibitor, instant rice, and preparation method and application of instant rice retrogradation inhibitor and instant rice
  • Instant rice retrogradation inhibitor, instant rice, and preparation method and application of instant rice retrogradation inhibitor and instant rice
  • Instant rice retrogradation inhibitor, instant rice, and preparation method and application of instant rice retrogradation inhibitor and instant rice

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preparation example Construction

[0035] First aspect, the present invention provides a kind of preparation method of instant rice retrogradation inhibitor, and the method comprises the steps:

[0036] 1) Mix corn-derived starch with a pH of 9-11.5 and Na 2 SO 4 The mixed solution and propylene oxide are subjected to the first contact reaction, and the first contact reaction product is subjected to the first solid-liquid separation to obtain the corn-derived starch after the first contact reaction;

[0037] 2) After preparing a starch emulsion with a pH value of 5-8 by using a hydrochloric acid aqueous solution with a concentration of 3-8% by weight and the corn-derived starch after the first contact reaction, mix with CuSO 4 and H 2 o 2 carry out the second contact reaction;

[0038] 3) The second contact reaction product obtained in step 2) is subjected to a second solid-liquid separation.

[0039] According to the preparation method of the present invention, preferably, the pH value of the mixed soluti...

Embodiment 1-7

[0073] Embodiment 1-7 prepares retrogradation inhibitor of instant rice

[0074] 1) With raw rice starch (RS, specifically japonica rice starch) as raw material, rice starch milk with a concentration of 42% by weight is prepared; Na 2 SO 4 , and then adjust the pH to 10.5-11 with NaOH; under nitrogen protection, add 10-20% by weight of propylene oxide (based on the weight of rice starch), and react at 40-45°C for 20-30h; then use 5 Adjust the pH value to 5-6 with the weight percent HCl aqueous solution, centrifuge and wash, dry at 55° C. for 10 hours, and then pulverize and pass through a 100-mesh sieve.

[0075] 2) Adjust the pH value of the starch emulsion to 7.5 with 5% by weight of HCl aqueous solution of the dried starch, and add 10 mL of CuSO with a concentration of 0.5% by weight 4 Solution (based on the weight of rice starch, CuSO 4 The consumption is 10% by weight), then adding concentration is 30% by weight of H 2 o 2 (Based on the weight of rice starch, H 2 o ...

Embodiment 8

[0086] Embodiment 8 prepares instant rice

[0087] Rinse the rice, add water with a weight ratio of rice to water of 1:1.3, soak for 20min, take the total weight of the rice as a basis, and prepare 5% by weight of Example 1-7 and Comparative Example 1-2 The instant rice retrogradation inhibitor (the instant rice retrogradation inhibitor is configured as an emulsion with a mass fraction of 10%, and is added to the rice after the emulsion is completely gelatinized) is fully mixed. After cooking the rice for 30 minutes, add it quantitatively into the cooking bag, and sterilize it at 121°C for 20 minutes. The prepared instant rice is counted as instant rice OHS1.3, instant rice OHS2.1, instant rice OHS3.3, instant rice OHS4.0 , instant rice OHS5.2, instant rice OHS5.9, instant rice OHS6.8, instant rice RS and instant rice HS.

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Abstract

The invention relates to the technical field of agricultural product processing and food fresh-keeping, and discloses an instant rice retrogradation inhibitor, instant rice, and a preparation method and application of the instant rice retrogradation inhibitor and the instant rice. The preparation method of the instant rice retrogradation inhibitor of the invention comprises the following steps: 1)carrying out a first contact reaction of a mixed solution of grain-derived starch with pH of 9-11.5 and Na2SO4 with propylene oxide, and performing first solid-liquid separation on first contact reaction products to obtain grain-derived starch after the first contact reaction; 2) using a hydrochloric acid aqueous solution with a concentration of 3-8% by weight and the grain-derived starch after the first contact reaction to prepare a starch emulsion with pH of 5-8, and then carrying out a second contact reaction of the starch emulsion with CuSO4 and H2O2; and 3) performing second solid-liquidseparation on second contact reaction products obtained in the step 2). The instant rice prepared by using the instant rice retrogradation inhibitor of the invention has the advantages such as good gloss, anti-aging performance and high taste acceptance.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing and food preservation, in particular to an instant rice retrogradation inhibitor, instant rice and a preparation method and application thereof. Background technique [0002] With the acceleration of the pace of life and the improvement of living standards, people's requirements for food are also gradually increasing, and convenient, fast and nutritious food will be more and more popular. Instant rice is a kind of instant food that can be eaten by simply rehydrating rice with hot water or heating it in a microwave oven through the steps of precooking, drying and packaging. Instant rice is liked by people because of its convenience and quickness, but there is a problem of easy retrogradation in instant rice products at this stage, which causes the rice to harden and lose the proper mouthfeel and flavor of the rice. [0003] Qu Lili et al. published "Discussion on Effects of...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00
CPCA23L7/10A23L29/035
Inventor 任海斌顾娟任晨刚黄金张连慧陈文波
Owner COFCO NUTRITION & HEALTH RES INST
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