Pre-packaged rice and preparation method thereof

Abstract

The invention provides prepackaged rice and a preparation method thereof. The preparation method comprises the following steps: S100, cleaning raw material rice, and performing pretreatment with enzyme to obtain processed rice; s200, putting the processed rice and pure water into a lunch box, adding oil, and carrying out microwave heating on the lunch box until the processed rice is cooked; s300, in the step S200, when the pure water is boiled, extracting the pure water on the upper layer of the lunch box to obtain rice soup; s400, after the processed rice is cured, mixing rice soup with nutritional microcapsules, spraying the mixture on the surface of the processed rice, and then performing heat sealing on a lunch box; and S500, inverting the lunch box, and carrying out heat preservation treatment to obtain the pre-packaged rice. By means of enzyme pretreatment and rice soup spraying, the taste of the rice is optimized, and the rice is softer, waxy, fragrant and sweet; in addition, the nutritional microcapsules are added, so that the pre-packaged rice has higher nutritional value, and the requirements of consumers on healthy diet are met; the rice soup extraction and spraying technology also maintains the natural fragrance of the rice, and avoids the problem of flavor loss caused by microwave heating.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to pre-packaged rice and a preparation method thereof. Background Art

[0002] At present, there are various production processes for packaged rice on the market, mainly including traditional steaming process and microwave heating process. The traditional steaming process uses a steamer to steam the rice, then uses cooling equipment to cool it down, and finally packages it. Its advantage is that the rice tastes delicious after steaming and less nutrients are lost, but its disadvantages are low production efficiency, high energy consumption, and difficulty in large-scale production.

[0003] The microwave heating process is to place the rice in a special container and heat it with a microwave device. The advantages of this process are fast production speed and low energy consumption, which overcomes the shortcomings of traditional processes. However, microwave heating can easily lead to uneven heating and excessive surface temperature. When the water content of the surface of the rice is less than 60%, it will become dry and lose elasticity, resulting in nutritional loss; at the same time, continuous heating in the microwave tunnel will evaporate the aromatic substances in the rice soup, resulting in the loss of the natural aroma of the rice and a decline in flavor.

[0004] Therefore, it is urgent to develop a new method for preparing prepackaged rice to solve the above problems. Summary of the invention

[0005] Therefore, the present invention provides a pre-packaged rice and a preparation method thereof, which not only improves the production speed and reduces energy consumption through microwave heating, and is suitable for large-scale production, but also optimizes the taste of rice through enzyme pretreatment and rice soup spraying, making it softer, more sticky and sweeter; in addition, the addition of nutrient microcapsules can make the pre-packaged rice have higher nutritional value and meet consumers' demand for healthy diet; the rice soup extraction and spraying technology maintains the natural fragrance of the rice and avoids the problem of flavor loss caused by microwave heating; through the inverted heat preservation treatment, the moisture and taste of the rice are maintained, the stability and shelf life of the product are improved, and it is suitable for commercial storage and sales.

[0006] The present invention provides a method for preparing prepackaged rice, the preparation method comprising:

[0007] S100, after the raw rice is cleaned, the raw rice is pretreated with an enzyme to obtain processed rice;

[0008] S200, putting the processed rice and pure water into a lunch box, then adding a small amount of oil, and then heating the lunch box with a microwave until the processed rice is cooked to obtain cooked rice;

[0009] S300, in step S200, when the pure water boils, extract the pure water on the upper layer of the lunch box to obtain rice soup;

[0010] S400, mixing the rice soup with the nutrient microcapsules and spraying them evenly on the surface of the rice, and then heat-sealing the lunch box;

[0011] S500, the lunch box is turned upside down and heat-insulated to obtain pre-packaged rice.

[0012] Compared with the prior art, the technical effects achieved by adopting the technical solution are as follows: the present invention provides a method for preparing prepackaged rice. By pretreating the raw rice with enzymes, the texture of the rice is improved, the rice grains are made more uniform and soft, and the natural aroma and taste of the rice are maintained; the microwave heating process accelerates the cooking speed of the rice, and compared with the traditional steaming process, the production efficiency is greatly improved and the energy consumption is reduced. In addition, adding a small amount of oil can improve the lubricity and taste of the rice and avoid drying or hardening; by extracting the rice soup, not only is it avoided that too much water is left in the rice, resulting in a poor taste It also lays the foundation for the subsequent nutritional fortification steps. The rice soup is rich in aromatic substances and can maintain the original flavor of the rice. In addition, the mixing and evenly spraying of rice soup and nutrient microcapsules can add additional nutrients to the rice, such as vitamins, minerals, etc. This nutritional supplement not only improves the health value of the rice, but also locks the aroma and moisture of the rice through the rice soup, improving the taste. Finally, turning the lunch box upside down and keeping it warm can effectively and evenly distribute the moisture of the rice, avoid local drying or hardening, further enhance the elasticity and softness of the rice, and extend the shelf life of the rice.

[0013] The microwave heating of the present application not only improves the production speed and reduces energy consumption, making it suitable for large-scale production, but also optimizes the taste of the rice through enzyme pretreatment and rice soup spraying, making it softer, more sticky and sweeter; in addition, the addition of nutrient microcapsules can make the pre-packaged rice have a higher nutritional value and meet consumers' demand for healthy diet; the rice soup extraction and spraying technology maintains the natural fragrance of the rice and avoids the problem of flavor loss caused by microwave heating; the inverted heat preservation treatment maintains the moisture and taste of the rice, improves the stability and shelf life of the product, and is suitable for commercial storage and sales.

[0014] In one technical solution of the present invention, in step S400, the method for preparing nutrient microcapsules includes:

[0015] A. Add hydroxypropyl methylcellulose into pure water, heat and stir, and stir evenly to obtain a wall material emulsion;

[0016] B. Adding nutrients into pure water and mixing evenly to obtain a core material emulsion;

[0017] C. Mix the wall material emulsion and the core material emulsion, add an emulsifier, stir evenly, and then perform spraying treatment and drying treatment in sequence to obtain nutrient microcapsules.

[0018] Compared with the prior art, the technical effect achieved by adopting this technical solution is as follows: the nutritional microcapsules of the present application use hydroxypropyl methylcellulose as the wall material, which has excellent film-forming property and stability, can form a protective film to wrap the nutrients, ensure the stability of the microcapsule structure, and prevent the nutrients from being lost or damaged during processing and storage; the nutrients are prepared into a core material emulsion so that they are evenly distributed in the microcapsules; by wrapping the nutrients in the wall material, the microcapsules can effectively protect these sensitive nutrients and prevent them from being affected by external temperature, humidity, oxidation, etc.; finally, an emulsifier is added and stirred to ensure that the wall material and the core material emulsion can be evenly mixed, and the size and distribution of the microcapsules are more uniform, which ensures that the microcapsules are evenly distributed in the rice after spraying and drying, avoiding local excessive or insufficient nutrition; in addition, the spraying treatment makes the size of the microcapsules smaller, which is convenient for evenly spraying on the surface of the rice, and the drying treatment can quickly remove excess water to ensure that the microcapsules are dry and stable. This process maintains the activity of the nutrients and improves the storage stability and service life of the microcapsules.

[0019] Therefore, through microencapsulation technology, nutrients are effectively protected, and the sustained-release characteristics of microcapsules allow nutrients to be gradually released when consumed, promoting the human body to better absorb key nutrients. In addition, by adding nutrient microcapsules, pre-packaged rice not only has the taste of traditional rice, but also adds additional nutritional value, which meets consumers' demand for healthy and functional foods.

[0020] In one technical solution of the present invention, in step A, the mass ratio of hydroxypropyl methylcellulose to pure water is (3-5):1; and / or in step A, the temperature of the heating and stirring treatment is between 55°C-65°C; and / or in step B, the nutrients include one or more of vitamins and minerals; and / or in step B, the mass ratio of the nutrients to pure water is 1:(20-100); and / or in step C, the mass ratio of the wall material emulsion to the core material emulsion and the emulsifier is (2-4):1:(0.1%-1%); and / or in step C, the spray particle size of the spray treatment is 10μm-20μm; and / or in step C, the temperature of the drying treatment is 50℃-70℃.

[0021] Compared with the prior art, the technical effects achieved by the technical scheme are as follows: in step A, the mass ratio of hydroxypropyl methylcellulose to pure water is (3-5):1; by reasonably controlling the ratio of hydroxypropyl methylcellulose to water, it is ensured that the wall material emulsion has appropriate viscosity and film-forming property, thereby ensuring the stability of the microcapsules, avoiding the wall material from breaking or deforming during the subsequent treatment process, thereby effectively encapsulating the nutrients and improving the protectiveness and sustained-release effect of the microcapsules; the temperature of the heating and stirring treatment is 55°C-65°C, and the moderate temperature helps to accelerate the dissolution and uniform dispersion of hydroxypropyl methylcellulose, improve the film-forming effect of the emulsion, thereby avoiding material degradation or loss of nutrients due to excessive temperature, while ensuring the uniformity of the wall material and promoting the smooth progress of the subsequent spraying and drying processes; in step B, the nutrients include one or more of vitamins and minerals to meet different nutritional needs, enrich the functionality of the microcapsules, increase the nutritional value of the product, meet consumers' demand for healthy food, and ensure that these nutrients are effectively protected and released; the mass ratio of nutrients to pure water is 1:(20-100), by adjusting the mass ratio of nutrients to pure water The ratio of the wall material emulsion to the core material emulsion can optimize the dilution and dispersibility of the core material emulsion, thereby ensuring the uniformity of the core material emulsion, avoiding excessive concentration or dilution of the nutrients, ensuring the formation of uniform microcapsules during the spraying process, and stably releasing the nutrients; in step C, the mass ratio of the wall material emulsion to the core material emulsion and the emulsifier is (2-4): 1: (0.1%-1%), the wall material and the core material have an appropriate ratio, which can effectively encapsulate the nutrients, and the appropriate amount of emulsifier added helps to evenly mix the emulsion, prevent phase separation, and ensure that the nutrients are evenly distributed throughout the rice; the spray particles treated by spraying The diameter is 10μm-20μm. By controlling the spray particle size, the size of the microcapsules is ensured to be appropriate, which is convenient for subsequent drying and uniform distribution on the surface of rice, ensuring that the taste will not be affected when sprayed on the surface of rice, and at the same time ensuring the good release effect of the microcapsules; the drying temperature is 50℃-70℃, and the microcapsules are dried at a moderate temperature to avoid high temperature damage to nutrients. At the same time, moisture is quickly removed to ensure the stability of the microcapsules, ensure the long-term stability of the microcapsules during storage and transportation, prevent the loss or deterioration of nutrients, and ensure that nutrients can be effectively released when used.

[0022] In one technical solution of the present invention, in step S100, the mass ratio of raw rice to enzyme is 1:(0.1-0.5); and / or in step S200, the mass ratio of processed rice to pure water and oil is 1:(1.2-1.5):(0.005-0.01); and / or in step S400, the mass ratio of rice soup to nutritional microcapsules is 1:(0.001-0.05).

[0023] Compared with the prior art, the technical effects achieved by adopting the technical solution are as follows: by controlling the mass ratio of raw rice to enzyme and ensuring a moderate concentration of enzyme, the rice can be effectively pretreated, the structure and quality of rice grains can be optimized, and the enzyme can improve the gelatinization characteristics and softness of rice grains without destroying the morphology of rice grains, thereby ultimately improving the taste and eating experience of rice; by controlling the ratio of processed rice to pure water and oil, it is ensured that rice can fully absorb water during microwave heating, and the addition of oil helps to improve the taste of rice, ensuring that rice is fully supplied with water during heating, so that the rice grains are cooked. The rice can be melted more evenly to avoid being too dry or too wet. At the same time, a proper amount of oil can make the rice smoother and elastic, prevent the rice grains from sticking together, improve the overall taste, and optimize the water-oil balance of the rice, ensuring the softness while avoiding greasy feeling. The mass ratio of rice soup to nutritional microcapsules is controlled to ensure that the nutritional microcapsules can be evenly distributed on the surface of the rice and provide sufficient nutritional supplements without affecting the taste or texture of the rice, and a proper amount of microcapsules can be evenly attached to the surface of the rice, which will not cause excessive accumulation or coverage of nutrients to affect the eating experience, while maximizing the nutritional function.

[0024] In one technical solution of the present invention, in step S100: the pretreatment temperature is 30°C-60°C; and / or the pretreatment time is 0.5h-1h; and / or the enzyme includes one or more of cellulase, amylase, protease, pectinase, lipase, glucanase, and phytase.

[0025] Compared with the prior art, the technical effects achieved by adopting the technical scheme are as follows: the setting of the pretreatment temperature can provide a suitable reaction environment for the enzyme, avoid the inactivation of the enzyme due to excessively high temperature, or the decrease of the enzyme reaction rate due to excessively low temperature, so that the enzyme can efficiently play its role, fully decompose the cellulose, starch, protein and other substances in the rice, make the rice grains easier to absorb water and mature, improve the texture and taste of the rice, and ensure that the pretreatment process is energy-saving and environmentally friendly; reasonable treatment time ensures that the enzyme reaction can achieve the expected effect, improves the texture of the rice grains, and keeps the nutritional components of the rice from being excessively destroyed, and ultimately improves the edible quality of the rice; the enzyme includes one or more of cellulase, amylase, protease, pectinase, lipase, glucanase, and phytase, and different enzymes act on different With the same ingredients, cellulase can decompose cellulose on the surface of rice and improve the water absorption capacity of rice grains; amylase decomposes starch, improves the gelatinization degree of rice, and increases the softness of the taste; protease: decomposes protein, improves the structure of rice grains, and makes it softer; pectinase: decomposes pectin substances to further improve the water absorption and swelling capacity of rice grains; lipase: decomposes fat to maintain the fragrance and delicate taste of rice; glucanase: decomposes β-glucan to promote the gelatinization process of rice grains; phytase: decomposes phytic acid, reduces its interference with mineral absorption, and enhances the nutritional value of rice. Therefore, according to the characteristics of rice, a single or multiple enzymes can be selected to work synergistically to maximize the improvement of the structure and nutrition of rice grains, reduce physical damage or chemical damage in traditional pretreatment, and maintain the natural quality of rice.

[0026] In a technical solution of the present invention, in step S200: microwave heating includes a first stage and a second stage; wherein the power of microwave heating in the first stage is between 800w-1600w; the time of microwave heating in the first stage is between 5min-15min; the power of microwave heating in the second stage is between 500w-800w; the time of microwave heating in the second stage is between 5min-15min.

[0027] Compared with the prior art, the technical effects achieved by adopting this technical solution are as follows: the microwave heating process is divided into two stages. In the first stage, a higher microwave power can effectively shorten the heating time, promote uniform gelatinization of rice grains, and improve production efficiency. Appropriate heating time ensures that the surface of the rice grains will not evaporate moisture excessively, preventing the rice grains from drying out or cracking. In the second stage, the microwave power is reduced to gradually complete the cooking of the rice. Low-power heating can allow heat to penetrate more evenly into the interior of the rice grains, so that the moisture of the rice grains is better retained and cooked more evenly, avoiding the outer layer of the rice grains from becoming hard or coked. Properly extending the heating time helps to ensure uniform temperature and moisture distribution between the inside and outside of the rice grains, improve the overall taste of the rice, make it soft and elastic, and maintain a good moisture content. By controlling the power and time in stages, the problem of overheating and drying of the surface of the rice grains and insufficient internal cooking caused by single-power heating is solved, ensuring the taste and appearance of the rice, while improving the heating efficiency and product quality.

[0028] In one technical solution of the present invention, at the end of the first stage, the temperature of the processed rice is between 85°C and 95°C; and / or at the end of the first stage, the water content of the processed rice is between 60% and 70%; and / or at the end of the first stage, the starch concentration of the rice soup is between 0.5% and 1%; and / or at the end of the second stage, the temperature of the cooked rice is between 90°C and 95°C; and / or at the end of the second stage, the water content of the cooked rice is between 65% and 70%.

[0029] Compared with the prior art, the technical effects achieved by adopting this technical solution are as follows: in the first stage of microwave heating, the temperature of the processed rice is controlled between 85°C and 95°C to ensure that the outer layer of the rice grains begins to soften and absorb water, but the rice grains will not be fully cooked, leaving sufficient moisture and heat to complete the cooking process inside the rice grains in the second stage, avoiding the situation where the rice grains are cooked on the outside but raw on the inside, and improving the uniformity of the final taste; the moisture content of the rice grains reaches 60%-70%, which means that the rice grains have absorbed most of the moisture, and begin to gradually expand and partially gelatinize, thereby avoiding cracking or hardening of the rice grains and making the rice taste fuller and smoother; at the same time, it is ensured that the rice grains will not be too dry during the initial heating, maintaining the softness of the rice, and laying the foundation for subsequent low-power heating; the starch concentration in the rice soup is controlled between 0.5% and 1%, which means that a certain amount of starch has been released from the surface of the rice grains during the heating process The powder enters the water, and provides a good foundation for the subsequent rice soup extraction and spraying, ensuring that the rice soup has appropriate consistency and nutrients, which helps to improve the flavor and texture of the rice. At the same time, this concentration will not make the rice soup too viscous to affect the operation, and maintain good fluidity; in the second stage, the temperature of the rice is controlled at 90℃-95℃. This temperature range ensures that the inside of the rice grains is fully cooked, ensuring that the texture of the rice is uniform and soft, without overheating the outer layer. The taste of the rice is more balanced, the outer layer will not be overcooked or dry, and the inside will not be hard; the water content of the rice is maintained at 65%-70%, indicating that the rice grains have absorbed sufficient water while maintaining appropriate moisture, ensuring that the final taste of the rice is soft and elastic, avoiding the rice grains from drying and hardening, and the moderate moisture content also makes the rice easier to store and transport, and it will not appear too moist or greasy when eaten.

[0030] In a technical solution of the present invention, it also includes: step S300 is between the first stage and the second stage; the amount of rice soup extracted is between 5% and 10% of the total water volume in the microwave heating process.

[0031] Compared with the prior art, the technical effect achieved by adopting the technical solution is as follows: the rice soup extraction step is placed between the two heating stages, so that part of the rice soup can be extracted in time during the initial maturation and gelatinization of the rice. At this time, the rice grains have released some starch and water-soluble nutrients into the water. The timing of rice soup extraction is just right, so that the rice soup is rich in appropriate amounts of starch and flavor substances, and it will not be too dense to affect the subsequent texture of the rice, nor will it be too thin and lack nutrition and flavor. Extraction between the two heating stages can avoid excessive water loss after the rice grains are fully cooked after the second stage, so that the rice grains maintain a good taste; extracting 5%-10% of the total water content of the rice soup, a small amount of extraction will not cause the rice to be insufficient in water during the subsequent maturation process, ensuring that the rice grains can continue to absorb water to complete gelatinization, and the extracted rice soup has a moderate content of starch and nutrients, which provides an ideal matrix for mixing with nutrient microcapsules in the subsequent steps. In step S400, when the rice soup is sprayed back on the surface of the rice, the aroma and flavor of the rice can be enhanced, while supplementing trace nutrients and improving the nutritional value of the rice.

[0032] In a technical solution of the present invention, in step S500: the time of the heat preservation treatment is 0.5h-2h; and / or the temperature of the heat preservation treatment is 60°C-80°C.

[0033] Compared with the prior art, the technical effect achieved by adopting this technical solution is as follows: the heat preservation treatment time is set between 0.5 hours and 2 hours, which can make the texture of the rice more uniform and avoid the problem of hardness inside the rice grains or overcooked outer layer due to insufficient heating time. At the same time, it can also provide time for the rice grains to fully absorb residual moisture and nutrients, ensuring that the final rice tastes softer and has moderate elasticity; heat preservation treatment is carried out within the temperature range of 60℃-80℃, which can prevent the rice grains from continuing to evaporate too much water due to excessive temperature, and at the same time ensure that the rice grains maintain a suitable warm environment, further completing uniform heat conduction and maturation. This temperature range is also lower than the critical temperature point of starch gelatinization, which can avoid excessive expansion or structural changes of the rice grains. The temperature of 60℃-80℃ can also avoid excessive decomposition or volatilization of nutrients, especially the water-soluble vitamins and aromatic substances in the rice soup can be better retained, further improving the flavor and nutritional value of the rice.

[0034] In a technical solution of the present invention, a prepackaged rice is obtained by the above-mentioned preparation method, which will not be described in detail here.

[0035] After adopting the technical solution of the present invention, the following technical effects can be achieved:

[0036] (1) The present invention uses enzymes to pretreat raw rice, thereby helping to improve the texture of the rice, making the rice grains more uniform and soft, while maintaining the natural aroma and taste of the rice; the microwave heating process accelerates the cooking speed of the rice, greatly improving the production efficiency and reducing energy consumption compared to the traditional steaming process. In addition, adding a small amount of oil can improve the lubricity and taste of the rice and avoid drying or hardening; by extracting rice soup, not only is it avoided that too much water is left in the rice to cause a poor taste, but it also lays a foundation for the subsequent nutritional fortification step. The rice soup is rich in aromatic substances and can maintain the original flavor of the rice;

[0037] (2) The present application uses microencapsulation technology to effectively protect the nutrients. The sustained-release properties of the microcapsules allow the nutrients to be gradually released during consumption, thereby promoting better absorption of key nutrients by the human body. In addition, by adding nutrient microcapsules, the pre-packaged rice not only has the taste of traditional rice, but also has additional nutritional value, which meets consumers' demand for healthy and functional foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings to be used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0039] Figure 1 The present invention provides a flowchart of a method for preparing prepackaged rice. DETAILED DESCRIPTION

[0040] In order to make the above-mentioned purposes, features and advantages of the present invention more obvious and understandable, the technical solutions in the embodiments of the present invention are described clearly and completely. Obviously, the described embodiments are only 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.

[0041] At present, there are various production processes for packaged rice on the market, mainly including traditional steaming process and microwave heating process. The traditional steaming process uses a steamer to steam the rice, then uses cooling equipment to cool it down, and finally packages it. Its advantage is that the rice tastes delicious after steaming and less nutrients are lost, but its disadvantages are low production efficiency, high energy consumption, and difficulty in large-scale production.

[0042] The microwave heating process is to place the rice in a special container and heat it with a microwave device. The advantages of this process are fast production speed and low energy consumption, which overcomes the shortcomings of traditional processes. However, microwave heating can easily lead to uneven heating and excessive surface temperature. When the water content of the surface of the rice is less than 60%, it will become dry and lose elasticity, resulting in nutritional loss; at the same time, continuous heating in the microwave tunnel will evaporate the aromatic substances in the rice soup, resulting in the loss of the natural aroma of the rice and a decline in flavor.

[0043] Therefore, it is urgent to develop a new method for preparing prepackaged rice to solve the above problems.

[0044] The present application provides a method for preparing prepackaged rice, the preparation method comprising:

[0045] S100, after the raw rice is cleaned, the raw rice is pretreated with an enzyme to obtain processed rice;

[0046] Preferably, the mass ratio of the raw rice to the enzyme is 1:(0.1-0.5). By controlling the mass ratio of the raw rice to the enzyme and ensuring a moderate concentration of the enzyme, the rice can be effectively pretreated, the structure and quality of the rice grains can be optimized, and the enzyme can improve the gelatinization characteristics and softness of the rice grains without destroying the morphology of the rice grains, thereby ultimately improving the taste and eating experience of the rice.

[0047] The pretreatment temperature is 30℃-60℃. The setting of the pretreatment temperature can provide a suitable reaction environment for the enzyme, avoiding the inactivation of the enzyme due to excessively high temperature, or the decrease of the enzyme reaction rate due to excessively low temperature, so that the enzyme can play its role efficiently, fully decompose the cellulose, starch, protein and other substances in the rice, make the rice grains easier to absorb water and mature, improve the texture and taste of the rice, and ensure that the pretreatment process is energy-saving and environmentally friendly;

[0048] The pretreatment time is 0.5h-1h. Reasonable treatment time ensures that the enzyme reaction can achieve the expected effect, which not only improves the texture of rice grains, but also keeps the nutritional components of rice from being excessively destroyed, and ultimately improves the edible quality of rice.

[0049] The enzyme includes one or more of cellulase, amylase, protease, pectinase, lipase, glucanase and phytase. The enzyme includes one or more of cellulase, amylase, protease, pectinase, lipase, glucanase and phytase. Different enzymes act on different components in rice. Cellulase can decompose cellulose on the surface of rice to improve the water absorption capacity of rice grains; amylase decomposes starch to improve the gelatinization degree of rice and increase the softness of the taste; protease: decomposes protein to improve the structure of rice grains and make them softer; pectinase: decomposes pectin substances to further improve the water absorption and swelling capacity of rice grains; lipase: decomposes fat to maintain the fragrance and delicate taste of rice; glucanase: decomposes β-glucan to promote the gelatinization process of rice grains; phytase: decomposes phytic acid to reduce its interference with mineral absorption and enhance the nutritional value of rice. Therefore, according to the characteristics of rice, a single or multiple enzymes can be selected to work synergistically to improve the structure and nutrition of rice grains to the greatest extent, reduce physical damage or chemical damage in traditional pretreatment, and maintain the natural quality of rice.

[0050] Furthermore, the present invention provides a method for preparing prepackaged rice, which helps to improve the texture of the rice by pretreating the raw rice with an enzyme, making the rice grains more uniform and soft, while maintaining the natural aroma and taste of the rice.

[0051] S200, putting the processed rice and pure water into a lunch box, then adding a small amount of oil, and then heating the lunch box with a microwave until the processed rice is cooked to obtain cooked rice;

[0052] Preferably, the mass ratio of processed rice to pure water and oil is 1:(1.2-1.5):(0.005-0.01). By controlling the ratio of processed rice to pure water and oil, it is ensured that the rice can fully absorb water during microwave heating. The addition of oil helps to improve the taste of the rice, ensures that the rice is fully supplied with water during the heating process, and makes the rice grains cook more evenly to avoid being too dry or too wet. At the same time, an appropriate amount of oil can make the rice smoother and more elastic, prevent the rice grains from sticking together, improve the overall edible taste, optimize the water-oil balance of the rice, and ensure the softness while avoiding the greasy feeling.

[0053] Furthermore, the microwave heating process is divided into two stages. In the first stage, a higher microwave power can effectively shorten the heating time, promote uniform gelatinization of rice grains, and improve production efficiency. Appropriate heating time ensures that the surface of the rice grains will not evaporate water excessively, preventing the rice grains from drying out or cracking. In the second stage, the microwave power is reduced to gradually complete the cooking of the rice. Low-power heating allows heat to penetrate into the interior of the rice grains more evenly, so that the moisture of the rice grains is better retained and the cooking is more even, avoiding the hardening or carbonization of the outer layer of the rice grains. Properly extending the heating time helps to ensure uniform temperature and moisture distribution between the inside and outside of the rice grains, improve the overall taste of the rice, make it soft and elastic while maintaining a good moisture content. By controlling the power and time in stages, the problem of overheating and drying of the surface of the rice grains and insufficient internal cooking caused by single-power heating is solved, ensuring the taste and appearance of the rice while improving the heating efficiency and product quality.

[0054] Preferably, in the first stage of microwave heating, the temperature of the processed rice is controlled between 85° C. and 95° C. to ensure that the outer layer of the rice grains begins to soften and absorb water, but the rice grains are not completely cooked, leaving sufficient water and heat to complete the cooking process inside the rice grains in the second stage, avoiding the situation where the rice grains are cooked on the outside but raw on the inside, and improving the uniformity of the final taste;

[0055] The moisture content of processed rice reaches 60%-70%, which means that the rice grains have absorbed most of the water, gradually expanded and partially gelatinized, thus avoiding cracking or hardening of the rice grains and making the rice taste fuller and smoother; at the same time, it ensures that the rice grains will not be too dry during the initial heating, maintaining the softness of the rice, laying the foundation for subsequent low-power heating;

[0056] The starch concentration in the rice soup is controlled between 0.5% and 1%, which means that a certain amount of starch has been released from the surface of the rice grains into the water during the heating process, and provides a good foundation for the subsequent extraction and spraying of the rice soup, ensuring that the rice soup has a moderate consistency and nutritional content, which helps to improve the flavor and texture of the rice. At the same time, this concentration will not make the rice soup too viscous and affect the operation, and maintain good fluidity;

[0057] In the second stage, the temperature of the rice is controlled at 90℃-95℃. This temperature range ensures that the inside of the rice grain is fully cooked, ensuring the texture of the rice is uniform and soft, without overheating the outer layer. The rice tastes more balanced, the outer layer will not be overcooked or dry, and the inside will not be hard.

[0058] The moisture content of rice is maintained at 65%-70%, indicating that the rice grains have absorbed sufficient water while maintaining appropriate moisture, ensuring that the final taste of the rice is soft and elastic and preventing the rice grains from becoming dry and hard. The moderate moisture content also makes the rice easier to store and transport, and it will not appear too moist or greasy when eaten.

[0059] Furthermore, microwave heating uses a microwave tunnel to heat the processed rice and water in the lunch box.

[0060] S300. In step S200, when the pure water boils, extract the pure water on the upper layer of the lunch box to obtain rice soup; placing the rice soup extraction step between the two heating stages can timely extract part of the rice soup during the initial maturation and gelatinization of the rice. At this time, the rice grains have released some starch and water-soluble nutrients into the water, and the timing of rice soup extraction is just right, so that the rice soup is rich in appropriate amounts of starch and flavor substances, and is neither too dense to affect the texture of the subsequent rice, nor too thin to lack nutrition and flavor. Extraction between the two heating stages can avoid excessive water loss after the rice is fully cooked after the second stage, so that the rice maintains a better taste;

[0061] Preferably, 5%-10% of the total water content of the rice soup is extracted. A small amount of extraction will not cause insufficient water content of the rice in the subsequent maturation process, ensuring that the rice grains can continue to absorb water to complete gelatinization, and the extracted rice soup has a moderate content of starch and nutrients, which provides an ideal matrix for mixing with nutrient microcapsules in subsequent steps. In step S400, when the rice soup is sprayed back on the surface of the rice, the aroma and flavor of the rice can be enhanced, while trace nutrients are supplemented to improve the nutritional value of the rice.

[0062] S400, after the processed rice is cooked, mixing the rice soup with the nutrient microcapsules and spraying them evenly on the surface of the processed rice, and then heat-sealing the lunch box;

[0063] Preferably, the mass ratio of rice soup to nutrient microcapsules is 1:(0.001-0.05), and the mass ratio of rice soup to nutrient microcapsules is controlled to ensure that the nutrient microcapsules can be evenly distributed on the surface of rice and provide sufficient nutritional supplements without affecting the taste or texture of rice, and that an appropriate amount of microcapsules can be evenly attached to the surface of processed rice without causing excessive accumulation or coverage of nutrients to affect the eating experience, while maximizing the nutritional function;

[0064] Furthermore, the preparation method of the nutrient microcapsules includes:

[0065] A. Add hydroxypropyl methylcellulose into pure water, heat and stir, and stir evenly to obtain a wall material emulsion;

[0066] B. Adding nutrients into pure water and mixing evenly to obtain a core material emulsion;

[0067] C. Mix the wall material emulsion and the core material emulsion, add an emulsifier, stir evenly, and then perform spraying treatment and drying treatment in sequence to obtain nutrient microcapsules.

[0068] Preferably, in step A, the mass ratio of hydroxypropyl methylcellulose to pure water is (3-5):1; by reasonably controlling the ratio of hydroxypropyl methylcellulose to water, it is ensured that the wall material emulsion has appropriate viscosity and film-forming property, thereby ensuring the stability of the microcapsules, avoiding the wall material from breaking or deforming during the subsequent treatment process, thereby effectively encapsulating the nutrients and improving the protectiveness and sustained-release effect of the microcapsules; the temperature of the heating and stirring treatment is 55°C-65°C, and the appropriate temperature helps to accelerate the dissolution and uniform dispersion of hydroxypropyl methylcellulose, improve the film-forming effect of the emulsion, thereby avoiding material degradation or loss of nutrients due to excessive temperature, and at the same time ensuring the uniformity of the wall material, and promoting the smooth progress of the subsequent spraying and drying processes;

[0069] In step B, the nutrients include one or more of vitamins and minerals to meet different nutritional needs, enrich the functionality of the microcapsules, increase the nutritional value of the product, meet consumers' demand for healthy food, and ensure that these nutrients are effectively protected and released; the mass ratio of the nutrients to pure water is 1: (20-100). By adjusting the ratio of the nutrients to pure water, the dilution and dispersibility of the core material emulsion can be optimized, thereby ensuring the uniformity of the core material emulsion, avoiding excessive concentration or dilution of the nutrients, ensuring the formation of uniform microcapsules during the spraying process, and stably releasing the nutrients;

[0070] In step C, the mass ratio of the wall material emulsion to the core material emulsion and the emulsifier is (2-4):1:(0.1%-1%), the wall material and the core material have an appropriate ratio, and the nutrients can be effectively wrapped. The appropriate amount of emulsifier added helps to evenly mix the emulsion, prevent phase separation, and ensure that the nutrients are evenly distributed in the whole rice. The spray particle size of the spray treatment is 10μm-20μm. By controlling the spray particle size, the size of the microcapsules is ensured to be appropriate, which is convenient for subsequent drying and even distribution on the rice surface, ensuring that the taste will not be affected when sprayed on the rice surface, and ensuring a good release effect of the microcapsules. The temperature of the drying treatment is 50℃-70℃, and the microcapsules are dried at a moderate temperature to avoid damage to the nutrients caused by high temperature. At the same time, moisture is quickly removed to ensure the stability of the microcapsules, ensure the long-term stability of the microcapsules during storage and transportation, prevent the loss or deterioration of nutrients, and ensure that the nutrients can be effectively released when used.

[0071] S500, the lunch box is turned upside down and heat-insulated to obtain pre-packaged rice.

[0072] Preferably, the heat preservation treatment time is set between 0.5 hours and 2 hours, which can make the texture of the rice more uniform and avoid the problem of hardness inside the rice grains or overcooked outer layer due to insufficient heating time. At the same time, it can also provide time for the rice grains to fully absorb residual moisture and nutrients, ensuring that the final rice tastes softer and has moderate elasticity;

[0073] Insulation treatment within the temperature range of 60℃-80℃ can prevent the rice grains from continuing to evaporate too much water due to high temperature, while ensuring that the rice grains maintain a suitable warm environment, further completing uniform heat conduction and maturation. This temperature range is also lower than the critical temperature point of starch gelatinization, which can prevent excessive expansion or structural changes of rice grains. The temperature of 60℃-80℃ can also prevent excessive decomposition or volatilization of nutrients, especially the water-soluble vitamins and aromatic substances in the rice soup can be better retained, further enhancing the flavor and nutritional value of the rice.

[0074] [Example 1]

[0075] This embodiment provides a method for preparing prepackaged rice, comprising the following steps: Figure 1 As shown:

[0076] S100, after cleaning the raw rice, pre-treating the raw rice according to the mass ratio of raw rice to amylase of 1:0.3 at a temperature of 50° C. for 0.5 h to obtain processed rice;

[0077] S200, placing the processed rice, pure water and oil in a lunch box in a mass ratio of 1:1.2:0.075, and then subjecting the lunch box to microwave heating in a microwave tunnel until the processed rice is cooked to obtain cooked rice;

[0078] The microwave heating includes a first stage and a second stage; the power of the microwave heating in the first stage is 1000w, and the time is 12min; the power of the microwave heating in the second stage is 600w, and the time is between 10min;

[0079] At the end of the first stage, the temperature of the processed rice was 90°C, the water content was 65%, and the starch concentration of the rice soup was 0.8%. At the end of the second stage, the temperature of the cooked rice was 93°C and the water content was 68%.

[0080] S300, in step S200, between the first stage and the second stage of microwave heating, when the pure water is boiling, extract the pure water on the upper layer of the lunch box, the extraction amount is 8% of the total water amount during the microwave heating process, and obtain rice soup;

[0081] S400, mixing the rice soup with the nutrient microcapsules and spraying them evenly on the surface of the rice, and then heat-sealing the lunch box;

[0082] S500, the lunch box is turned upside down and subjected to heat preservation treatment at a temperature of 70° C. for 1 hour to obtain pre-packaged rice.

[0083] Wherein, the preparation method of nutrient microcapsules is as follows:

[0084] A. Add hydroxypropyl methylcellulose in a mass ratio of 4:1 into pure water, heat and stir at 60°C, and stir evenly to obtain a wall material emulsion;

[0085] B. Add nutrients such as vitamin C, iron, potassium, calcium, magnesium, zinc, etc. into pure water and mix them evenly to obtain a core material emulsion;

[0086] C. The wall material emulsion, the core material emulsion and Tween 90 are mixed in a mass ratio of 3:1:0.5%, and then sprayed at a spray particle size of 15 μm and dried at a temperature of 60° C. to obtain the nutrient microcapsules.

[0087] [Example 2]

[0088] This embodiment provides a method for preparing prepackaged rice, comprising the following steps:

[0089] S100, after cleaning the raw rice, pre-treating the raw rice at a mass ratio of raw rice to cellulase of 1:0.1 at a temperature of 30° C. for 1 h to obtain processed rice;

[0090] S200, placing the processed rice, pure water and oil in a lunch box in a mass ratio of 1:1.5:0.01, and then subjecting the lunch box to microwave heating in a microwave tunnel until the processed rice is cooked to obtain cooked rice;

[0091] The microwave heating includes a first stage and a second stage; the power of the microwave heating in the first stage is 800w, and the time is 15min; the power of the microwave heating in the second stage is 500w, and the time is 15min;

[0092] At the end of the first stage, the temperature of the processed rice was 85°C, the water content was 70%, and the starch concentration of the rice soup was 0.5%. At the end of the second stage, the temperature of the cooked rice was 90°C and the water content was 65%.

[0093] S300, in step S200, between the first stage and the second stage of microwave heating, when the pure water is boiling, extract the pure water on the upper layer of the lunch box, the extraction amount is 5% of the total water amount during the microwave heating process, and obtain rice soup;

[0094] S400, mixing the rice soup with the nutrient microcapsules and spraying them evenly on the surface of the rice, and then heat-sealing the lunch box;

[0095] S500, the lunch box is turned upside down and subjected to heat preservation treatment at a temperature of 60° C. for 2 hours to obtain pre-packaged rice.

[0096] Wherein, the preparation method of nutrient microcapsules is as follows:

[0097] A. Add hydroxypropyl methylcellulose in a mass ratio of 3:1 into pure water, heat and stir at 55°C, and stir evenly to obtain a wall material emulsion;

[0098] B. Add nutrients such as vitamin D, iron, potassium, calcium, magnesium, zinc, etc. into pure water and mix them evenly to obtain a core material emulsion;

[0099] C. The wall material emulsion, the core material emulsion and Tween 90 are mixed in a mass ratio of 3:1:0.1%, and then sprayed at a spray particle size of 10 μm and dried at a temperature of 50° C. to obtain the nutrient microcapsules.

[0100] [Example 3]

[0101] This embodiment provides a method for preparing prepackaged rice, comprising the following steps:

[0102] S100, after cleaning the raw rice, pre-treating the raw rice at a mass ratio of raw rice to protease of 1:0.5 at a temperature of 60° C. for 0.5 h to obtain processed rice;

[0103] S200, placing the processed rice, pure water and oil in a lunch box in a mass ratio of 1:1.2:0.005, and then subjecting the lunch box to microwave heating in a microwave tunnel until the processed rice is cooked to obtain cooked rice;

[0104] The microwave heating includes a first stage and a second stage; the power of the microwave heating in the first stage is 1600w, and the time is 5min; the power of the microwave heating in the second stage is 800w, and the time is between 5min;

[0105] At the end of the first stage, the temperature of the processed rice is 95°C, the water content is 60%, and the starch concentration of the rice soup is 1%. At the end of the second stage, the temperature of the cooked rice is 95°C and the water content is 65%.

[0106] S300, in step S200, between the first stage and the second stage of microwave heating, when the pure water boils, extract the pure water on the upper layer of the lunch box, the extraction amount is 10% of the total water amount during the microwave heating process, and obtain rice soup;

[0107] S400, mixing the rice soup with the nutrient microcapsules and spraying them evenly on the surface of the rice, and then heat-sealing the lunch box;

[0108] S500, the lunch box is turned upside down and subjected to heat preservation treatment at a temperature of 80° C. for 0.5 h to obtain pre-packaged rice.

[0109] Wherein, the preparation method of nutrient microcapsules is as follows:

[0110] A. Add hydroxypropyl methylcellulose in a mass ratio of 5:1 into pure water, heat and stir at 65°C, and stir evenly to obtain a wall material emulsion;

[0111] B. Add nutrients such as vitamin A, iron, potassium, calcium, magnesium, zinc, etc. into pure water and mix them evenly to obtain a core material emulsion;

[0112] C. The wall material emulsion, the core material emulsion and Tween 90 are mixed in a mass ratio of 3:1:1%, and then sprayed at a spray particle size of 20 μm and dried at a temperature of 70° C. to obtain the nutrient microcapsules.

[0113] [Comparative Example 1]

[0114] This comparative example provides a kind of pre-packaged rice which is purchased from outside.

[0115] Performance Test:

[0116] (1) Determination of rice grain texture characteristics:

[0117] The texture characteristics of the prepackaged rice prepared in Examples 1-3 and Comparative Example 1 were measured using a texture analyzer, such as hardness, stickiness, and elasticity of the rice. 20 g of the prepackaged rice prepared in Examples 1-3 were taken as an experimental group, and 20 g of ordinary prepackaged rice was taken as a control group, with 5 parallels set for each group.

[0118] The rice in the experimental group and the control group was heated in a microwave oven until it reached an edible state, and then cooled to 25°C. 15 g of rice grains were taken from each group and placed in a culture dish. The hardness, stickiness, elasticity and chewiness of each sample were measured and recorded in Table 1.

[0119] Table 1

[0120] Hardness(g) Viscosity elasticity Chewability Comparative Example 1 700±50 0.1±0.5 0.80±0.05 0.71±0.05 Example 1 450±50 0.33±0.5 0.97±0.05 0.85±0.05 Example 2 400±50 0.30±0.5 0.94±0.05 0.88±0.05 Example 3 500±50 0.35±0.5 0.95±0.05 0.86±0.05

[0121] Result analysis: As shown in Table 1, the prepackaged rice of Examples 1-3 generally has lower hardness, higher viscosity and better elasticity.

[0122] (2) Determination of nutritional component content:

[0123] The determination method of the vitamin content of the prepackaged rice prepared in Examples 1-3 and Comparative Example 1 refers to the standard GB 5009.88-2014; the determination method of iron, potassium, calcium, magnesium and zinc refers to the standard GB 5009.268-2016;

[0124] 1 kg of the prepackaged rice prepared in Examples 1-3 was taken as the experimental group, and 1 kg of the common prepackaged rice was taken as the control group. Five parallel measurements were set for each group. The results are recorded in Table 2.

[0125] Table 2

[0126] Comparative Example 1 Example 1 Example 2 Example 3 Vitamin A (mg / kg) 0.68 0.78 0.49 12.56 Vitamin C (mg / kg) 2.28 58 3.81 3.68 Vitamin D (mg / kg) 0.18 0.15 1.29 0.16 Iron (mg / kg) 0.75 25 28 24 Potassium (mg / kg) 95 149 168 148 Calcium (mg / kg) 16 65 64 48 Magnesium (mg / kg) 18 68 48 57 Zinc (mg / kg) 0.8 7.5 5.8 7.8

[0127] As shown in Table 2, the added vitamins and minerals in the pre-packaged rice prepared in Examples 1-3 are higher than those in the pre-packaged rice in the comparative example, indicating that the sprayed nutrient microcapsules can combine with the pre-packaged rice, thereby supplementing the nutrients lost during the processing of the pre-packaged rice, and enabling the pre-packaged rice to have a higher nutritional value, thereby meeting consumers' demand for a healthy diet.

[0128] (3) Flavor evaluation:

[0129] Invite 5 subjects to ensure that they have normal taste and smell, and give them simple training. In Example 1-3, Comparative Example 1 and ordinary rice are kept warm under the same conditions to ensure consistent temperature. Then, a small portion is taken from each sample and numbered, and the order is disrupted so that the subjects cannot know the source of the samples, thereby ensuring the fairness of the evaluation. The subjects taste each sample in turn and score the following indicators (each item has a full score of 10 points):

[0130] Table 3

[0131] Regular rice Comparative Example 1 Example 1 Example 2 Example 3 The aroma of rice 9 5 9 9 8 Taste 8 6 8 9 9 smell 9 5 9 8 9 Aftertaste 9 6 8 9 8

[0132] As shown in Table 3, the prepackaged rice prepared in Examples 1-3 is optimized in taste by spraying rice soup, making it softer, more glutinous and sweeter. The rice soup extraction and spraying technology also maintains the natural aroma of rice, avoiding the problem of flavor loss caused by microwave heating, and the taste and flavor are almost the same as those of ordinary rice.

[0133] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. 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 prepackaged rice, characterized in that: The preparation method comprises: S100, after cleaning the raw rice, pre-treating the raw rice with an enzyme to obtain processed rice; S200, putting the processed rice and pure water into a lunch box, then adding oil, and then heating the lunch box with a microwave until the processed rice is cooked to obtain cooked rice; S300, in step S200, when the pure water boils, extract the pure water on the upper layer of the lunch box to obtain rice soup; S400, mixing the rice soup with the nutrient microcapsules and spraying them evenly on the surface of the rice, and then heat-sealing the lunch box; S500, inverting the lunch box and performing heat preservation treatment to obtain the prepackaged rice.

2. The preparation method according to claim 1, characterized in that: In step S400, the method for preparing the nutrient microcapsules includes: A. Add hydroxypropyl methylcellulose into pure water, heat and stir, and stir evenly to obtain a wall material emulsion; B. Adding nutrients into pure water and mixing evenly to obtain a core material emulsion; C. Mixing the wall material emulsion with the core material emulsion, adding an emulsifier, stirring evenly, and then sequentially performing spraying treatment and drying treatment to obtain the nutrient microcapsules.

3. The preparation method according to claim 2, characterized in that: In step A, the mass ratio of the hydroxypropyl methylcellulose to the pure water is (3-5):1; and / or In step A, the temperature of the heating and stirring treatment is between 55°C and 65°C; and / or In step B, the nutrients include one or more of vitamins and minerals; and / or In step B, the mass ratio of the nutrient component to pure water is 1:(20-100); and / or In step C, the mass ratio of the wall material emulsion to the core material emulsion and the emulsifier is (2-4):1:(0.1%-1%); and / or In step C, the spray particle size of the spray treatment is 10 μm-20 μm; and / or In step C, the temperature of the drying treatment is 50°C-70°C.

4. The preparation method according to claim 1, characterized in that: In step S100, the mass ratio of the raw rice to the enzyme is 1:(0.1-0.5); and / or In step S200, the mass ratio of the processed rice to the pure water and the oil is 1:(1.2-1.5):(0.005-0.01); and / or In step S400, the mass ratio of the rice soup to the nutritional microcapsules is 1:(0.001-0.05).

5. The preparation method according to claim 1, characterized in that: In step S100: The pretreatment temperature is 30°C-60°C; and / or The pretreatment time is 0.5h-1h; and / or The enzyme includes one or more of cellulase, amylase, protease, pectinase, lipase, glucanase and phytase.

6. The preparation method according to claim 1, characterized in that: In step S200: The microwave heating includes a first stage and a second stage; Wherein, the power of microwave heating in the first stage is between 800w and 1600w; The microwave heating time in the first stage is between 5 min and 15 min; The power of the microwave heating in the second stage is between 500w and 800w; The time of microwave heating in the second stage is between 5 min and 15 min.

7. The preparation method according to claim 4, characterized in that: At the end of the first stage, the temperature of the processed rice is between 85°C and 95°C; and / or At the end of the first stage, the moisture content of the processed rice is between 60% and 70%; and / or At the end of the first stage, the rice soup contains starch at a concentration between 0.5% and 1%; and / or At the end of the second stage, the temperature of the rice is between 90°C and 95°C; and / or At the end of the second stage, the water content of the rice is between 65% and 70%.

8. The preparation method according to claim 4, characterized in that: Step S300 is between the first stage and the second stage; The amount of rice soup extracted is between 5% and 10% of the total water amount during the microwave heating process.

9. The preparation method according to claim 1, characterized in that: In step S500: The heat preservation treatment time is 0.5h-2h; and / or The temperature of the heat preservation treatment is 60°C-80°C.

10. A prepackaged rice, characterized in that: Prepared according to the preparation method described in any one of claims 1 to 9.

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