CN101273768A - Instant rice and preparing process - Google Patents
Instant rice and preparing process Download PDFInfo
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- CN101273768A CN101273768A CNA2007100541638A CN200710054163A CN101273768A CN 101273768 A CN101273768 A CN 101273768A CN A2007100541638 A CNA2007100541638 A CN A2007100541638A CN 200710054163 A CN200710054163 A CN 200710054163A CN 101273768 A CN101273768 A CN 101273768A
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- rice
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- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparing technique of instant rice and is characterized in that the rice is washed, steamed, cooled, dried in vacuum, shaped, matched with seasoning, and packed, thus obtaining the instant rice; the invention can be produced industrially, and as the preparing process is carried out at lower temperature and the method drying in vacuum is adopted, the nutritive ingredients of the rice are retained furthest, the rehydration performance of the instant rice is good without hard core, the original flavor of the rice is kept, and the instant rice can be ate drily; the produced products can control the content of water, and can be kept for more than three months by being sealed and packaged.
Description
Technical field:
The invention belongs to the food processing class, is a kind of technology with Lyophilisation technique for making rice convenient for production.
Background technology:
At present, rice convenient for production is general adopt cook, pack, stored refrigerated, the employing heated-air drying that also has, instant-rice is made in fry.The product that these methods are produced, or be not suitable for preserving, carry and transport inconvenience, or the rehydration time of rice long (more than ten minutes), mouthfeel is poor; Vitamin and other nutritional labeling are damaged or run off.
The objective of the invention is to overcome the shortcoming of prior art, a kind of technology that adopts Lyophilisation technique for making rice easy to prepare is provided.Drying is to keep one of unlikely putrid and deteriorated method of material.Dry method is many, as dry, boil dry, oven dry, spray-drying etc.But these drying means all are to carry out more than 0 ℃ or under the higher temperature.The product of dry gained generally is volume-diminished, quality hardening, and oxidation has taken place some material, and some volatile composition major parts can lose, and the material of some thermal sensitivity can be destroyed.Therefore compare before dried product and the drying very big difference is arranged on proterties.And lyophilization is different from above drying means, freeze drying is exactly containing the moisture material, lower the temperature in advance and freeze to make contained water to become solid, under the condition of vacuum, make water vapour directly distil then, and material itself keeps the ice shelf structure, therefore its dry back constancy of volume, the loose porous rehydration that is more suitable in product.The drying of product is carried out in the temperature below 0 ℃ basically, promptly under the state that product freezes, carries out, and up to the later stage, so that further reduce the remaining water content of product, allow product rise to temperature more than 0 ℃, but generally be no more than 80 ℃.The present invention takes freezing, and vacuum drying preparation technology can produce in a large number; Allocate different vegetables, seafood, meat seasoning matter and soup stock during packing into, make differently flavoured instant-rice; This preparation technology can maximum possible the destruction of minimizing rice nutritional labeling when high temperature, more keep the intrinsic local flavor of rice.The product rehydration of producing is good, the instant i.e. bubble of available boiling water, and mouthfeel is with promptly to steam rice similar, but xerophagia also; Easy to carry again, can store more than three months under the room temperature.
Summary of the invention:
Rice eluriated, adds drinking water cooks, cools discrete, freezing, vacuum drying, compression forming adds the flavoring package sealing in addition.
The ice crystal of slow freezing generation is bigger, and the ice crystal that snap frozen produces is less, and formed crystal size also influences the shape of dry speed and dry back product to a great extent when freezing in addition.Big ice crystal distils easily, and little ice crystal is unfavorable for distillation; But big ice crystal destroy easily the grain of rice shape.Ice crystal is more little, can reflect the original structure of product after the drying more.Therefore pack in the refrigerating chamber rice being carried out take when freezing quick-frozen directly will cool rice, keeping freezing indoor temperature is-6 ℃～-30 ℃.
Vacuum drying is divided into two stages, and the phase I is resolution phase for freezing before the water disappearance, and it be-4 ℃ that this stage heating-up temperature must not surpass melting temperature; Second stage finishes the further rice water content stage easy to adjust for freezing distillation, and this stage heat drying temperature must not be above-80 ℃.
The weight ratio of rice and water is 1: 0.8～1.5
Refrigerator of the present invention and vacuum drying chamber are known.
Specific embodiments: after the elutriation of 500g rice, put into electric cooker, add water 500g, energising is boiled, take out, discrete and cool to room temperature,, put into-20 ℃ of household freezers, freezing 2 hours, be transferred in the vacuum drying chamber sealing, extracting vacuum, and constantly heating, keep vacuum the temperature inside the box not to be higher than-4 ℃, dry 4 hours, heat temperature raising to 60 degree continues vacuum drying 2 hours, takes out, with going with rice or bread material, add boiling water when edible, seal 5 minutes and get final product.
Claims (4)
1. one kind is the preparation technology of raw material rice easy to process with rice, it is characterized in that Lyophilisation technique for making processes, preparation process is: rice is eluriated, added drinking water cooks, cools discrete, freezing, vacuum drying, compression forming adds the flavoring package sealing in addition.
2. according to the preparation technology of the described instant-rice of claim 1, it is characterized in that refrigerating process takes quick-frozen promptly directly will cool discrete rice and pack in the refrigerating chamber, keeping freezing indoor temperature is-6 ℃～-30 ℃.
3. according to claim 1 described instant-rice preparation technology, it is characterized in that vacuum drying is divided into two stages, the phase I is resolution phase for freezing before the water disappearance, and it be-4 ℃ that this stage heating-up temperature must not surpass melting temperature; Second stage finishes the further rice water content stage easy to adjust for freezing distillation, and this stage heat drying temperature must not be above 80 ℃.
4. according to claim 1 described instant-rice preparation technology, it is characterized in that the weight ratio with rice and water is 1: 0.8～1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100541638A CN101273768A (en) | 2007-03-30 | 2007-03-30 | Instant rice and preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100541638A CN101273768A (en) | 2007-03-30 | 2007-03-30 | Instant rice and preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101273768A true CN101273768A (en) | 2008-10-01 |
Family
ID=39993963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100541638A Pending CN101273768A (en) | 2007-03-30 | 2007-03-30 | Instant rice and preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101273768A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132835A (en) * | 2011-03-15 | 2011-07-27 | 四川宏普微波科技有限公司 | Instant rice processing method |
| CN102293370A (en) * | 2011-07-12 | 2011-12-28 | 中南林业科技大学 | Method for producing alpha-dehydrated instant rice by ultrasonic drying technology |
| CN103202436A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Production process for instant rice in vegetable soup |
| CN103478601A (en) * | 2013-08-30 | 2014-01-01 | 安徽省稼仙米业集团有限公司 | Making method of instant rice |
| CN105341699A (en) * | 2015-12-14 | 2016-02-24 | 江南大学 | Preparation method of instant rice with quick water regaining function |
| CN116114829A (en) * | 2022-09-09 | 2023-05-16 | 中国人民解放军陆军勤务学院 | Pre-cured instant full-nutrition coconut fragrant protein rice |
-
2007
- 2007-03-30 CN CNA2007100541638A patent/CN101273768A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132835A (en) * | 2011-03-15 | 2011-07-27 | 四川宏普微波科技有限公司 | Instant rice processing method |
| CN102293370A (en) * | 2011-07-12 | 2011-12-28 | 中南林业科技大学 | Method for producing alpha-dehydrated instant rice by ultrasonic drying technology |
| CN103202436A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Production process for instant rice in vegetable soup |
| CN103478601A (en) * | 2013-08-30 | 2014-01-01 | 安徽省稼仙米业集团有限公司 | Making method of instant rice |
| CN103478601B (en) * | 2013-08-30 | 2015-11-18 | 安徽省稼仙米业集团有限公司 | A kind of preparation method of instant-rice |
| CN105341699A (en) * | 2015-12-14 | 2016-02-24 | 江南大学 | Preparation method of instant rice with quick water regaining function |
| CN116114829A (en) * | 2022-09-09 | 2023-05-16 | 中国人民解放军陆军勤务学院 | Pre-cured instant full-nutrition coconut fragrant protein rice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20081001 |