Preparation method of rice cheese

Abstract

The invention provides a preparation method of rice cheese, and relates to the technical field of food processing. The preparation method of the rice cheese mainly comprises the following steps: mixing the milled rice with embryo with clear water, carrying out water bath pressure-increasing soaking, carrying out ice-water bath pressure-variable soaking, carrying out high-voltage electric field treatment, grinding mixed milk powder and white granulated sugar into slurry, mixing the slurry with a thickening agent, introducing nitrogen, carrying out pressure-increasing stirring, carrying out ultrasonic homogenization, boiling in a boiling water bath, freezing and the like. The defects in the prior art are overcome, the flavor and the taste of the rice cheese are effectively improved, the flavor and the stability of the rice cheese cannot be damaged under the long preservation time, and the quality of the rice cheese is comprehensively improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing rice cheese. Background Art

[0002] Rice cheese is a type of product made from rice as the main raw material, using only rice or combining it with other auxiliary materials. It is a nutritional product made from rice or brown rice through a series of processing techniques such as soaking, grinding, gelatinization, (enzymatic hydrolysis, filtration), and blending. Rice is rich in nutrients, and its aleurone layer contains rich minerals and proteins, which can promote the decomposition of cholesterol, prevent arteriosclerosis and hypertension, and rice protein isolate is a low-allergenic protein that will not cause allergic reactions. Rice cheese has a wide audience.

[0003] There are two processing methods for rice cheese: wet grinding and dry soaking. Wet grinding mainly involves adding water to the rice after it has been gelatinized, while dry soaking mainly involves grinding the rice into powder and then soaking it in water. The rice cheese products made by the two processing methods have different tastes and are targeted at different target groups.

[0004] Traditional wet refining is not only complicated, but also has low raw material utilization rate. The resulting rice cheese has a rough taste. In addition, existing rice cheese products have problems such as short shelf life and unstable product state. In order to solve the problem of unstable rice cheese state, some rice cheese products sold on the market have added more stabilizers, which not only have little effect and even affect the taste, but too much addition is not good for health. In response to this phenomenon, how to improve the quality and flavor of rice cheese is an important direction of research and development and production at this stage. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a method for preparing rice cheese, which effectively improves the flavor and taste of the rice cheese and does not destroy the flavor and stability of the rice cheese during a long storage time, thereby comprehensively improving the quality of the rice cheese.

[0006] To achieve the above objectives, the technical solution of the present invention is implemented through the following technical solutions:

[0007] A method for preparing rice cheese, the method comprising the following steps:

[0008] S1. Prepare the following materials in parts by weight: 30-40 parts of germ rice, 0-4 parts of milk powder, 1-5 parts of white sugar, and 1-1.2 parts of thickener;

[0009] S2, germ rice pretreatment: adding the germ rice to clean water, controlling the water bath temperature at 65-70°C and soaking it in an environment with a pressure of 2-3MPa, and then adjusting the environment to an ice water bath and soaking it at a pressure of 6-8Mpa and 0.5-0.8Mpa in turn, to obtain a soaking mixture for standby use;

[0010] S3, treating the above preliminary soaking mixed solution in a high voltage electric field of 100-300 kV / m to obtain a pre-treated mixed material for standby use;

[0011] S4, adding milk powder and white sugar to the pretreated mixture and grinding into slurry, then adding thickener and stirring evenly to obtain a mixed slurry for later use;

[0012] S5, placing the mixed slurry in a reactor, introducing nitrogen to increase the pressure, stirring and homogenizing, taking it out and homogenizing it ultrasonically to obtain a homogenized material for later use;

[0013] S6. The homogenized material is boiled in a boiling water bath, bottled, and then frozen in a refrigerator to obtain rice cheese.

[0014] Preferably, the thickener in step S1 is a mixture of xanthan gum, sodium alginate and sodium carboxycellulose in a mass ratio of 1-5:1-6:1-8.

[0015] Preferably, in step S2, the germ rice is selected before use to remove insect-infested, damaged and moldy grains.

[0016] Preferably, in step S2, the mass ratio of the germ rice to the clean water is 1:4-8.

[0017] Preferably, in step S2, the immersion treatment is carried out in an environment with a pressure of 2-3 MPa for 15-20 min, in an environment with a pressure of 6-8 MPa for 10-20 min, and in an environment with a pressure of 0.5-0.8 MPa for 60-80 min.

[0018] Preferably, the treatment time in the high voltage electric field in step S3 is 30-40 minutes.

[0019] Preferably, in step S5, nitrogen is introduced into the reactor to increase the pressure and stir for homogeneity by adjusting the pressure to 0.6-0.8 MPa and stirring at a speed of 800-1000 r / min for 10-20 min.

[0020] Preferably, the ultrasonic homogenization in step S5 is carried out at an ultrasonic power of 400-600 W for 5-10 min.

[0021] Preferably, the cooking time in the boiling water bath in step S6 is 8-12 minutes.

[0022] Preferably, the temperature of low-temperature shaping in step S6 is -6°C to -10°C.

[0023] The present invention provides a method for preparing rice cheese, which has the advantages of:

[0024] The invention realizes rapid semi-gelatinization of the germ rice by soaking the germ rice in a water bath with boosted pressure, and then effectively realizes the disintegration of semi-gelatinized starch in the germ rice by two step-by-step boosting treatments in an ice water bath, so that the semi-gelatinized starch in the germ rice is formed into uniform fine crumbs. Meanwhile, due to the influence of the ice water bath, the semi-gelatinized starch maintains a good skeleton structure, and a good filling connection is realized during the subsequent auxiliary material mixing and high-pressure homogenization. During the subsequent cooking and gelatinization, the structure of the whole rice cheese is more uniform and delicate, and the overall flavor of the rice cheese is improved. Meanwhile, the rice cheese can be stored for a long time with a high flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 Schematic diagram of the morphology of the cross-section of freeze-dried rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 at a magnification of ×1000;

[0026] Figure 2 A schematic diagram of the morphology of the cross-section of freeze-dried rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 at a magnification of ×2500;

[0027] Figure 3 Schematic diagram of the morphology of the freeze-dried and crushed rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 at a magnification of ×1000;

[0028] Figure 4 Schematic diagram of the morphology of the freeze-dried and crushed rice cheese prepared in Example 1-2 and Control Group 1-6 in Comparative Example 1 at a magnification of × 2500. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] The germ rice in the following examples was selected before use to remove insect-infested, damaged and moldy grains;

[0031] The thickener used in the following examples is a mixture of xanthan gum, sodium alginate and sodium carboxycellulose in a mass ratio of 3:3:4.

[0032] Embodiment 1:

[0033] Preparation of rice cheese:

[0034] (1) Prepare the following materials in parts by weight: 30 parts of germ rice, 1 part of milk powder, 1 part of white sugar, and 1 part of thickener;

[0035] (2) Pretreatment of germ rice: adding clean water at a mass ratio of 1:4 to the germ rice, controlling the water bath temperature at 65° C. and soaking in an environment at a pressure of 2 MPa for 20 min, then adjusting the environment to an ice water bath and soaking at a pressure of 6 MPa for 20 min, and then adjusting the pressure to 0.5 MPa and continuing to soak for 80 min, to obtain a soaking mixture for use;

[0036] (3) treating the preliminary soaking mixed solution in a high voltage electric field of 100 kV / m for 40 min to obtain a pretreated mixed material for later use;

[0037] (4) adding milk powder and white sugar to the pretreated mixture and grinding into a slurry, then adding a thickener and stirring evenly to obtain a mixed slurry for later use;

[0038] (5) The mixed slurry was placed in a reactor and nitrogen was introduced to increase the pressure to 0.6 MPa, and stirred at a speed of 1000 r / min for 20 min. Then, the mixed slurry was taken out and homogenized at an ultrasonic power of 400 W for 10 min to obtain a homogenized material for use;

[0039] (6) The homogenized material is boiled in a boiling water bath for 8 minutes, bottled, and then low-temperature treated at -10°C to obtain rice cheese.

[0040] Embodiment 2:

[0041] Preparation of rice cheese:

[0042] (1) Prepare the following materials in parts by weight: 40 parts of germ rice, 4 parts of milk powder, 5 parts of white sugar, and 1.2 parts of thickener;

[0043] (2) Pretreatment of germ rice: adding the germ rice to clean water at a mass ratio of 1:8, controlling the water bath temperature at 70° C. and soaking in an environment at a pressure of 3 MPa for 15 min, then adjusting the environment to an ice water bath and soaking at a pressure of 8 MPa for 10 min, and then adjusting the pressure to 0.8 MPa and continuing to soak for 80 min, to obtain a soaking mixture for use;

[0044] (3) treating the preliminary soaking mixed solution in a high voltage electric field of 300 kV / m for 30 min to obtain a pretreated mixed material for later use;

[0045] (4) adding milk powder and white sugar to the pretreated mixture and grinding into a slurry, then adding a thickener and stirring evenly to obtain a mixed slurry for later use;

[0046] (5) The mixed slurry was placed in a reactor and nitrogen was introduced to increase the pressure to 0.8 MPa, and the mixture was stirred at a speed of 800 r / min for 10 min, and then taken out and homogenized at an ultrasonic power of 600 W for 5 min to obtain a homogenized material for use;

[0047] (6) The homogenized material is boiled in a boiling water bath for 10 minutes, bottled, and then low-temperature treated at -6°C to obtain rice cheese.

[0048] Comparative Example 1:

[0049] Preparation of rice cheese using different germ rice pretreatments:

[0050] The specific method for preparing rice cheese is as described in Example 2 above, except that step (2) is different, and the specific operation of step (2) is as follows:

[0051] (2) Pretreatment of germ rice: adding clean water to the germ rice at a mass ratio of 1:8, and performing a first water bath with boosted pressure, a second water bath with boosted pressure, and a third water bath with boosted pressure, to obtain a soaking mixture for later use;

[0052] The specific temperature, pressure and time of each water bath pressurized immersion are shown in Table 1 below:

[0053] Table 1

[0054]

[0055] Comparative Example 2:

[0056] Preparation of rice cheese:

[0057] (1) Prepare the following materials in parts by weight: 40 parts of germ rice, 4 parts of milk powder, 5 parts of white sugar, and 1.2 parts of thickener;

[0058] (2) Pretreatment of germ rice: adding the germ rice to clean water at a mass ratio of 1:8, controlling the water bath temperature at 70° C. and soaking the mixture in an environment at a pressure of 3 MPa for 15 min, then adjusting the environment to an ice water bath and soaking the mixture at a pressure of 8 MPa for 10 min, and then adjusting the pressure to 0.8 MPa and soaking the mixture for another 80 min, to obtain a pretreated mixture for use;

[0059] (3) adding milk powder and white sugar to the pretreated mixture and grinding into a slurry, then adding a thickener and stirring evenly to obtain a mixed slurry for later use;

[0060] (4) placing the mixed slurry in a reactor and introducing nitrogen to raise the pressure to 0.8 MPa, stirring at a speed of 800 r / min for 10 min, then taking it out and homogenizing it at an ultrasonic power of 600 W for 5 min to obtain a homogenous material for use;

[0061] (5) The homogenized material is boiled in a boiling water bath for 10 minutes, bottled, and then low-temperature treated at -6°C to obtain rice cheese.

[0062] Comparative Example 3:

[0063] Preparation of rice cheese:

[0064] (1) Prepare the following materials in parts by weight: 40 parts of germ rice, 4 parts of milk powder, 5 parts of white sugar, and 1.2 parts of thickener;

[0065] (2) Pretreatment of germ rice: adding the germ rice to clean water at a mass ratio of 1:8, controlling the water bath temperature at 70° C. and soaking the mixture at a pressure of 3 MPa for 15 min, then adjusting the environment to an ice water bath and soaking the mixture at a pressure of 8 MPa for 10 min, and then adjusting the pressure to 0.8 MPa and soaking the mixture for 80 min.

[0066] (3) treating the preliminary soaking mixed solution in a high voltage electric field of 300 kV / m for 30 min to obtain a pretreated mixed material for later use;

[0067] (4) adding milk powder and white sugar to the pretreated mixture and grinding into a slurry, then adding a thickener and stirring evenly to obtain a mixed slurry for later use;

[0068] (5) homogenizing the mixed slurry at an ultrasonic power of 600 W for 5 min to obtain a homogenous material for later use;

[0069] (6) The homogenized material is boiled in a boiling water bath for 10 minutes, bottled, and then frozen at -6°C to obtain rice cheese.

[0070] Detection:

[0071] 1. Detection of the relevant morphologies of the rice cheeses prepared in the control groups 1-6 in the above-mentioned Example 1, Example 2 and Comparative Example 1:

[0072] That is, the cross-sectional morphological characteristics of each group of freeze-dried rice cheese were measured, and the freeze-dried rice cheese of each group was evenly crushed with a force of 20 kg, and the morphological characteristics of the crushed freeze-dried rice cheese were measured. The specific results are as follows Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, it can be seen that pre-treating the germ rice at different temperatures and pressures has a certain influence on the organizational morphology of the final rice cheese, wherein the cross-sectional morphology of the rice cheese in Example 1 and Example 2 is relatively uniform and delicate, and the particle size after crushing is relatively uniform.

[0073] 2. Sensory evaluation was performed on the rice cheeses prepared in the control groups 1-6 and comparative examples 2-3 in Examples 1-2 and Comparative Example 2. The specific sensory evaluation scoring criteria are shown in Table 2 below:

[0074] Table 2

[0075]

[0076] 50 people who have undergone sensory evaluation training were selected to evaluate and score. The average score results are shown in Table 3 below:

[0077] Table 3

[0078]

[0079] It can be seen from the above table that the rice cheese prepared in Example 1 and Example 2 has a higher sensory evaluation. Compared with Comparative Examples 2 and 3, it can be seen that the high-voltage electric field treatment can effectively improve the smell of the rice cheese, and the high-pressure stirring and homogenization method can effectively improve the taste and shape of the rice cheese.

[0080] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing rice cheese, characterized in that: The preparation method comprises the following steps: S1. Prepare the following materials in parts by weight: 30-40 parts of germ rice, 1-4 parts of milk powder, 1-5 parts of white sugar, and 1-1.2 parts of thickener; S2, germ rice pretreatment: adding the germ rice to clean water, controlling the water bath temperature at 65-70°C and soaking it in an environment with a pressure of 2-3MPa, and then adjusting the environment to an ice water bath and soaking it at a pressure of 6-8Mpa and 0.5-0.8Mpa in turn, to obtain a soaking mixture for standby use; S3, treating the above preliminary soaking mixed solution in a high voltage electric field of 100-300 kV / m to obtain a pre-treated mixed material for standby use; S4, adding milk powder and white sugar to the pretreated mixture and grinding into slurry, then adding thickener and stirring evenly to obtain a mixed slurry for later use; S5, placing the mixed slurry in a reactor, introducing nitrogen to increase the pressure, stirring and homogenizing, taking it out and homogenizing it ultrasonically to obtain a homogenized material for later use; S6. The homogenized material is boiled in a boiling water bath, bottled, and then shaped at low temperature in a refrigerator to obtain rice cheese.

2. The method for preparing rice cheese according to claim 1, wherein: The thickener in step S1 is a mixture of xanthan gum, sodium alginate and sodium carboxycellulose in a mass ratio of 1-5:1-6:1-8.

3. The method for preparing rice cheese according to claim 1, wherein: In step S2, the germ rice is selected before use to remove insect-infested, damaged and moldy grains.

4. The method for preparing rice cheese according to claim 1, wherein: In the step S2, the mass ratio of the germ rice to the clean water is 1:4-8.

5. The method for preparing rice cheese according to claim 1, wherein: In the step S2, the immersion treatment is carried out in an environment with a pressure of 2-3 MPa for 15-20 minutes, in an environment with a pressure of 6-8 MPa for 10-20 minutes, and in an environment with a pressure of 0.5-0.8 MPa for 60-80 minutes.

6. The method for preparing rice cheese according to claim 1, wherein: The treatment time in the high voltage electric field in step S3 is 30-40 minutes.

7. The method for preparing rice cheese according to claim 1, wherein: In step S5, nitrogen is introduced into the reactor to increase the pressure and stir to homogenize. The pressure is adjusted to 0.6-0.8 MPa by introducing nitrogen, and the mixture is stirred at a speed of 800-1000 r / min for 10-20 min.

8. The method for preparing rice cheese according to claim 1, wherein: The ultrasonic homogenization in step S5 is carried out at an ultrasonic power of 400-600 W for 5-10 minutes.

9. The method for preparing rice cheese according to claim 1, wherein: The boiling water bath cooking time in step S6 is 8-12 minutes.

10. The method for preparing rice cheese according to claim 1, characterized in that: The temperature of low temperature setting in step S6 is -6°C to -10°C.

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