Method for preparing quick-frozen retrogradation cooked rice

A production method and anti-aging technology, which is applied in food science and other fields, can solve the problems that the anti-aging ability of rice cannot be greatly improved, and achieve the effects of improving anti-retrogradation ability, preventing retrogradation, and delaying starch retrogradation

Inactive Publication Date: 2020-07-17
NANJING NIANJI REFRIGERATION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the actual use of this invention, the use of heating and adding edible oil to improve the anti-aging ability of re

Method used

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  • Method for preparing quick-frozen retrogradation cooked rice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The anti-retrograde rice material includes the following raw materials and their weight fractions: 30 parts of glutinous rice, 20 parts of amylase, 10 parts of alkali, 2 parts of green water monoglyceride, 1 part of sucrose lipid, 10 parts of glucose oxidase, 10 parts of resistant starch , 17 parts of lecithin.

[0037] The preparation steps are as follows:

[0038] a. taking the above-mentioned raw materials according to parts by weight;

[0039] Step 1: first wash rice, soak rice, sell dry rice, then add water, amylase, alkali, green water monoglyceride, sucrose lipid, glucose oxidase, resistant starch and lecithin according to the proportion, and use the heating device to prepare semi-cooked rice;

[0040] Step 2: Add water and stir evenly, heat to prepare cooked rice, and after obtaining cooked rice, cool the rice with a vacuum machine;

[0041] Step 3: finally freeze and preserve at a temperature of -25°C to -10°C;

[0042] Step 4: Pack the refrigerated raw rice...

Embodiment 2

[0044] The anti-retrograde rice material includes the following raw materials and their weight fractions: 35 parts of glutinous rice, 23 parts of amylase, 14 parts of alkali, 3 parts of green water monoglyceride, 3 parts of sucrose lipid, 12 parts of glucose oxidase, 13 parts of resistant starch , 18 parts of lecithin.

[0045] The preparation steps are as follows:

[0046] a. taking the above-mentioned raw materials according to parts by weight;

[0047] Step 1: first wash rice, soak rice, sell dry rice, then add water, amylase, alkali, green water monoglyceride, sucrose lipid, glucose oxidase, resistant starch and lecithin according to the proportion, and use the heating device to prepare semi-cooked rice;

[0048] Step 2: Add water and stir evenly, heat to prepare cooked rice, and after obtaining cooked rice, cool the rice with a vacuum machine;

[0049] Step 3: finally freeze and preserve at a temperature of -25°C to -10°C;

[0050] Step 4: Pack the refrigerated raw ric...

Embodiment 3

[0052] The anti-retrograde rice material includes the following raw materials and their weight fractions: 40 parts of glutinous rice, 25 parts of amylase, 15 parts of alkali, 5 parts of green water monoglyceride, 5 parts of sucrose lipid, 15 parts of glucose oxidase, 15 parts of resistant starch , 20 parts of lecithin.

[0053] The preparation steps are as follows:

[0054] a. taking the above-mentioned raw materials according to parts by weight;

[0055]Step 1: first wash rice, soak rice, sell dry rice, then add water, amylase, alkali, green water monoglyceride, sucrose lipid, glucose oxidase, resistant starch and lecithin according to the proportion, and use the heating device to prepare semi-cooked rice;

[0056] Step 2: Add water and stir evenly, heat to prepare cooked rice, and after obtaining cooked rice, cool the rice with a vacuum machine;

[0057] Step 3: finally freeze and preserve at a temperature of -25°C to -10°C;

[0058] Step 4: Pack the refrigerated raw rice...

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Abstract

The invention discloses a method for preparing quick-frozen retrogradation cooked rice. The retrogradation cooked rice comprises the following raw materials in parts by weight: 30-40 parts of glutinous rice, 20-25 parts of amylase, 10-15 parts of alkali, 2-5 parts of green water monoglyceride, 1-5 parts of sucrose ester, 10-15 parts of glucose oxidase, 10-15 parts of resistant starch and 17-20 parts of lecithin. According to the invention, by adding the glutinous rice and the amylase, not only can the characteristic that the amylase delays starch retrogradation be utilized, the retrogradationresistance of the glutinous rice is increased, but also the glutinous rice with the best retrogradation resistance effect is used as a main material, so that the overall retrogradation resistance is improved. According to the invention, by adding the glucose oxidase, the characteristics of the cooked rice can be changed, the size of the cooked rice can be increased, the loss of the weight of the cooked rice can be reduced, and the retrogradation of the cooked rice can be prevented. By adding the resistant starch, the resistant starch absorbs water, so that the surface of the cooked rice can bekept moist, an interlayer is generated on the surface of the cooked rice, and the retrogradation of the cooked rice can be effectively delayed.

Description

technical field [0001] The invention relates to the technical field of regenerated rice, in particular to a method for preparing quick-frozen anti-aging regenerated rice. Background technique [0002] Instant rice is the second largest staple food after convenient food. It is divided into two categories: dehydrated rice and non-dehydrated rice. Non-dehydrated rice is also called soft rice. The moisture content is generally about 60%. Under storage, it is very easy to age back to life, and aging back to life will not only affect the taste of rice, but also cause the rice to be difficult to digest, making the eater feel uncomfortable in the stomach. Based on this, the main reason for the aging and retrogradation of rice is the crystallization of starch during storage. For this reason, some researchers suggest using microwave heating before eating non-dehydrated rice, so that the rice can avoid soaking in boiling water or self-heating. During processing, it is heated unevenly,...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/139A23L29/30A23L29/00
CPCA23L7/104A23L7/139A23L29/30A23L29/03A23V2002/00
Inventor 谭美兰
Owner NANJING NIANJI REFRIGERATION FOOD
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