A method for preparing rice cheese

Abstract

The application 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: soaking by mixing the germinated rice with water in a water bath and increasing the pressure, soaking by mixing the germinated rice with ice water and changing the pressure, high-voltage electric field treatment, grinding milk powder and white granulated sugar into a slurry, mixing the slurry with a thickening agent, stirring under the condition of nitrogen and increasing the pressure, ultrasonic homogenization, boiling water bath cooking, freezing and the like. The application overcomes the defects of the prior art, effectively improves the flavor and taste of the rice cheese, and does not damage the flavor and stability of the rice cheese in a relatively long storage time, thereby comprehensively improving the quality of the rice cheese.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and specifically to a method for preparing rice cheese. Background Technology

[0002] Rice cheese is a type of product made primarily from rice, either using only rice or a blend of rice and other ingredients. It's a nutritious product made through a series of processing steps, including soaking, grinding, gelatinizing, (enzymatic hydrolysis, filtration), and blending of rice or brown rice. Because rice is rich in nutrients, its aleurone layer contains abundant minerals and proteins, which can promote cholesterol breakdown and prevent arteriosclerosis and high blood pressure. Furthermore, rice protein isolate is a hypoallergenic protein and will not cause allergic reactions, making rice cheese appealing to a wide range of people.

[0003] There are currently two processing methods for rice cheese: wet grinding and dry soaking. Wet grinding involves gelatinizing the rice and then adding water to grind it into a paste, while dry soaking involves grinding the rice into powder and then soaking it in water. The rice cheese products made using these two methods have different textures and appeal to different consumer groups.

[0004] Traditional wet grinding is not only cumbersome but also results in low raw material utilization and a coarse texture in the rice cheese. Existing rice cheese products also suffer from short shelf life and unstable product condition. To address this issue, some commercially available rice cheese products contain excessive amounts of stabilizers, which not only have minimal effect but also negatively impact the taste. Furthermore, excessive additions are not beneficial to health. Therefore, improving the quality and flavor of rice cheese is an important direction for current research and development. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a method for preparing rice cheese that effectively enhances the flavor and texture of the rice cheese and does not compromise its flavor and stability during extended storage, 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 solution:

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

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

[0009] S2. Pretreatment of germinated rice: Add germinated rice to clean water, control the water bath temperature at 65-70℃ and soak in an environment with a pressure of 2-3MPa, then adjust the environment to an ice water bath and soak in a mixture at a pressure of 6-8MPa and 0.5-0.8MPa respectively to obtain a soaked mixture for later use.

[0010] S3. The above-mentioned initial soaking mixture is treated in a high-voltage electric field of 100-300 kV / m to obtain a pretreated mixture for later use.

[0011] S4. Add milk powder and white sugar to the above pre-treated mixture and grind into a paste. Then add thickener and stir evenly to obtain a mixed paste for later use.

[0012] S5. Place the above mixed slurry in a reactor, pressurize it with nitrogen gas, stir and homogenize it, then take it out and homogenize it again with ultrasonication to obtain a homogenized material for later use.

[0013] S6. After boiling the above homogenized material in a boiling water bath, bottle it and then freeze it in a refrigerator to set it, thus obtaining 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 germinated rice is selected before use to remove insect-infested, damaged, and moldy grains.

[0016] Preferably, in step S2, the mass ratio of germinated rice to 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 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.

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

[0019] Preferably, in step S5, the method of introducing nitrogen gas into the reactor to increase the pressure and stirring to homogenize is to introduce nitrogen gas to adjust the pressure to 0.6-0.8 MPa and stir at a speed of 800-1000 r / min for 10-20 min.

[0020] Preferably, the ultrasonic homogenization in step S5 is performed by homogenizing at an ultrasonic power of 400-600W for 5-10 minutes.

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

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

[0023] This invention provides a method for preparing rice cheese, which has the following advantages compared with the prior art:

[0024] This invention utilizes a water bath pressurized soaking process to rapidly semi-gelatinize germinated rice. Subsequent two-stage pressurized treatments in an ice-water bath effectively break down the semi-gelatinized starch in the germinated rice, forming uniform fine particles. The ice-water bath also helps maintain a good skeletal structure, ensuring good filling and bonding during subsequent high-pressure homogenization of auxiliary ingredients. This results in a more uniform and delicate rice cheese structure during cooking and gelatinization, enhancing the overall flavor of the rice cheese and enabling long-term preservation while maintaining its high flavor. Attached Figure Description

[0025] Figure 1 The morphological diagram of the cross-section of the freeze-dried rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 is magnified by 1000.

[0026] Figure 2 The morphological diagram of the cross-section of the freeze-dried rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 is magnified by 2500.

[0027] Figure 3 The image shows the morphology of the freeze-dried rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 after being magnified by 1000.

[0028] Figure 4 This is a magnified (×2500) schematic diagram of the morphology of the freeze-dried rice cheese prepared in Examples 1-2 and Control Groups 1-6 in Comparative Example 1 after pulverization. Detailed Implementation

[0029] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0030] The germ rice in the following examples is 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] Example 1:

[0033] Preparation of rice cheese:

[0034] (1) Prepare the ingredients according to the following weight parts: 30 parts germ rice, 1 part milk powder, 1 part white sugar, and 1 part thickener;

[0035] (2) Pretreatment of germ rice: Add germ rice to water at a mass ratio of 1:4, control the water bath temperature at 65℃ and soak in an environment with a pressure of 2MPa for 20min, then adjust the environment to ice water bath and treat at a pressure of 6MPa for 20min, then adjust the pressure to 0.5MPa and continue soaking for 80min to obtain soaked mixture for use.

[0036] (3) The above preliminary soaking mixture is treated in a high voltage electric field of 100 kV / m for 40 minutes to obtain a pretreated mixture for later use;

[0037] (4) Add milk powder and white sugar to the above pre-treated mixture and grind into a paste. Then add thickener and stir evenly to obtain a mixed paste for later use.

[0038] (5) Place the above mixed slurry in a reactor and pressurize it to 0.6 MPa with nitrogen gas. Stir it at 1000 r / min for 20 min. Then take it out and homogenize it under 400 W ultrasonic power for 10 min to obtain homogenized material for later use.

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

[0040] Example 2:

[0041] Preparation of rice cheese:

[0042] (1) Prepare the ingredients according to the following weight parts: 40 parts germ rice, 4 parts milk powder, 5 parts white sugar, and 1.2 parts thickener;

[0043] (2) Pretreatment of germ rice: Add germ rice to water at a mass ratio of 1:8, control the water bath temperature at 70℃ and soak in an environment with a pressure of 3MPa for 15min, then adjust the environment to ice water bath and treat at a pressure of 8MPa for 10min, then adjust the pressure to 0.8MPa and continue soaking for 80min to obtain soaked mixture for use.

[0044] (3) The above preliminary soaking mixture is treated in a high voltage electric field of 300 kV / m for 30 minutes to obtain a pretreated mixture for later use;

[0045] (4) Add milk powder and white sugar to the above pre-treated mixture and grind into a paste. Then add thickener and stir evenly to obtain a mixed paste for later use.

[0046] (5) Place the above mixed slurry in a reactor and pressurize it to 0.8 MPa with nitrogen gas. Stir it at 800 r / min for 10 min. Then take it out and homogenize it under 600 W ultrasonic power for 5 min to obtain homogenized material for later use.

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

[0048] Comparative Example 1:

[0049] Rice cheese was prepared using different germ rice pretreatments:

[0050] The specific preparation method of rice cheese is the same as 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: Add germ rice to water at a mass ratio of 1:8, and perform a first water bath pressure soak, a second water bath pressure soak, and a third water bath pressure soak to obtain a soaked mixture for later use.

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

[0053] Table 1

[0054]

[0055] Comparative Example 2:

[0056] Preparation of rice cheese:

[0057] (1) Prepare the ingredients according to the following weight parts: 40 parts germ rice, 4 parts milk powder, 5 parts white sugar, and 1.2 parts thickener;

[0058] (2) Pretreatment of germ rice: Add germ rice to water at a mass ratio of 1:8, control the water bath temperature at 70℃ and soak in an environment with a pressure of 3MPa for 15min, then adjust the environment to ice water bath and treat at a pressure of 8MPa for 10min, then adjust the pressure to 0.8MPa and continue soaking for 80min to obtain pretreated mixture for use.

[0059] (3) Add milk powder and white sugar to the above pre-treated mixture and grind into a paste. Then add thickener and stir evenly to obtain a mixed paste for later use.

[0060] (4) Place the above mixed slurry in a reactor and pressurize it to 0.8 MPa with nitrogen gas. Stir it at 800 r / min for 10 min. Then take it out and homogenize it under 600 W ultrasonic power for 5 min to obtain homogenized material for later use.

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

[0062] Comparative Example 3:

[0063] Preparation of rice cheese:

[0064] (1) Prepare the ingredients according to the following weight parts: 40 parts germ rice, 4 parts milk powder, 5 parts white sugar, and 1.2 parts thickener;

[0065] (2) Pretreatment of germ rice: Add germ rice to water at a mass ratio of 1:8, control the water bath temperature at 70℃ and soak in an environment with a pressure of 3MPa for 15min, then adjust the environment to ice water bath and treat at a pressure of 8MPa for 10min, then adjust the pressure to 0.8MPa and continue soaking for 80min to obtain soaked mixture for use.

[0066] (3) The above preliminary soaking mixture is treated in a high voltage electric field of 300 kV / m for 30 minutes to obtain a pretreated mixture for later use;

[0067] (4) Add milk powder and white sugar to the above pre-treated mixture and grind into a paste. Then add thickener and stir evenly to obtain a mixed paste for later use.

[0068] (5) The above mixed slurry was homogenized under ultrasonic power of 600W for 5 minutes to obtain homogenized material for later use;

[0069] (6) The above homogenized material is boiled in a boiling water bath for 10 minutes and then bottled. It is then subjected to low temperature treatment at -6°C to obtain rice cheese.

[0070] Detection:

[0071] 1. Detect the relevant morphologies of rice cheese prepared in Examples 1, 2, and Control Groups 1-6 of Comparative Example 1 above:

[0072] The cross-sectional morphology of each group of freeze-dried rice cheese was measured. The freeze-dried rice cheese was then uniformly crushed using a force of 20 kg, and the morphology of the crushed freeze-dried rice cheese was measured. Specific results are as follows: Figure 1 , Figure 2 , Figure 3 and Figure 4 As shown, pretreatment of germinated rice at different temperatures and pressures has a certain impact on the final texture of the rice cheese. In Examples 1 and 2, the cross-sectional morphology of the rice cheese is relatively uniform and fine, and the particle size is relatively uniform after crushing.

[0073] 2. Sensory evaluations were conducted on the rice cheese prepared in Examples 1-2, Control Groups 1-6 in Comparative Example 2, and Comparative Example 2-3. The specific sensory evaluation scoring criteria are shown in Table 2 below:

[0074] Table 2

[0075]

[0076] Fifty people who had undergone sensory evaluation training were selected to give evaluations and scores. The average scores are shown in Table 3 below.

[0077] Table 3

[0078]

[0079] As shown in the table above, the rice cheese prepared in Examples 1 and 2 has a higher sensory evaluation. Compared with Comparative Examples 2 and 3, it can be seen that high voltage electric field treatment can effectively enhance the aroma of rice cheese, while high pressure stirring and homogenization can effectively enhance the taste and texture of rice cheese.

[0080] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate 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 includes the following steps: S1. Prepare the ingredients according to the following weight parts: 30-40 parts germ rice, 1-4 parts milk powder, 1-5 parts white sugar, and 1-1.2 parts thickener; S2. Pretreatment of germinated rice: Add germinated rice to clean water and soak it in an environment with a pressure of 2-3 MPa at a water bath temperature of 65-70℃. Then adjust the environment to an ice water bath and soak it in a mixture at a pressure of 6-8 MPa and 0.5-0.8 MPa respectively to obtain a soaked mixture for later use. Soak the mixture 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. S3. The above soaking mixture is treated in a high voltage electric field of 100-300 kV / m for 30-40 minutes to obtain a pretreated mixture for later use. S4. Add milk powder and white sugar to the above pre-treated mixture and grind into a paste. Then add thickener and stir evenly to obtain a mixed paste for later use. S5. Place the above mixed slurry in a reactor, pressurize it with nitrogen gas, stir and homogenize it, then remove it and homogenize it with ultrasound to obtain a homogenized material for later use; the method of pressurizing and stirring with nitrogen gas in the reactor is to pressurize it with nitrogen gas and adjust the pressure to 0.6-0.8 MPa, and stir it at a speed of 800-1000 r / min for 10-20 min. S6. After boiling the above homogenized material in a boiling water bath, bottle it and then set it at a low temperature in a refrigerator to obtain rice cheese.

2. The method for preparing rice cheese according to claim 1, characterized in that: In step S1, the thickener 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, characterized in that: In step S2, the germinated rice is selected before use to remove insect-infested, damaged, and moldy grains.

4. The method for preparing rice cheese according to claim 1, characterized in that: In step S2, the mass ratio of germinated rice to water is 1:4-8.

5. The method for preparing rice cheese according to claim 1, characterized in that: In step S5, the ultrasonic homogenization method is to homogenize at an ultrasonic power of 400-600W for 5-10 minutes.

6. The method for preparing rice cheese according to claim 1, characterized in that: The boiling time in step S6 is 8-12 minutes.

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

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