CN107736557A - A kind of instant-rice processing method for suppressing starch retrogradation - Google Patents
A kind of instant-rice processing method for suppressing starch retrogradation Download PDFInfo
- Publication number
- CN107736557A CN107736557A CN201711120581.2A CN201711120581A CN107736557A CN 107736557 A CN107736557 A CN 107736557A CN 201711120581 A CN201711120581 A CN 201711120581A CN 107736557 A CN107736557 A CN 107736557A
- Authority
- CN
- China
- Prior art keywords
- rice
- instant
- processing method
- starch retrogradation
- semi
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of instant-rice processing method for suppressing starch retrogradation, it is characterised in that be soaked in vacuum by complex enzyme immersion treatment, semi cure processed, compound age resister, the step such as cooking aging, quickly cooling cool, sterilization is process.Instant-rice produced by the present invention place 300 days after without obvious starch retrogradation phenomenon.
Description
Technical field
The present invention relates to a kind of instant-rice processing method for suppressing starch retrogradation, belongs to deep processing of farm products technology neck
Domain.
Background technology
Instant food, refer to made of industrialization large-scale processing, it is direct-edible or pause to cook ready-to-serve
Food.In recent years, greatly improving with people's living standard, increasingly accelerating for work rhythm and constantly turning for consumption idea
Become, instant, be easy to carry, the instant food of safety and sanitation is increasingly favored by consumer.Instant noodles are current cities
Popular most wide, edible most and the most salable instant food on field, the situation of " outshining othersOne branch of the tree is particularly thriving, force heroes " is showed, but
It is that to account for the resident of China human mortality sum 60%~70% be using rice as daily staple food, instant noodles can not meet these with rice
Meal is the consumer demand of staple food, and long-term a large amount of instant faces have healthy hidden danger.Instant-rice is as instant noodles
Similar competing product, the simply cooking or direct edible are only needed before consumption, flavor, mouthfeel, profile are consistent with common rice,
The dietary of numerous edible rice crowds is disclosure satisfy that, there are wide market prospects and development potentiality.
Instant-rice can reach instant food and conveniently require, and can meets that the nutritional requirement of people and tradition are practised
It is used, family oriented staple food can be used as.In instant-rice process of manufacture due to rice in starch aging bring back to life cause food
Texture and digestibility be deteriorated.Therefore, it is necessary to provide a kind of instant-rice processing method for suppressing starch retrogradation.
The content of the invention
It is an object of the invention to provide a kind of instant-rice processing method for suppressing starch retrogradation.
In order to achieve the above objects and other related objects, technical scheme provided by the invention is：One kind suppresses starch retrogradation
Instant-rice processing method, comprise the following steps：
The first step：Complex enzyme immersion treatment
To clean rice addition alpha-amylase, beta amylase, and the water of 1.1-1.3 times of rice quality is eluriated, then in temperature
Spend under the conditions of 50-55 DEG C, to soak 20-40min；
Second step：Semi cure processed
Saturated vapor after being purified using food-grade makes rice pellets to the rice cooking 10-15min after the first step is handled
Moisture is 30-40%, obtains semi-curing rice；
3rd step：Compound age resister is soaked in vacuum
Compound age resister solution is added into the semi-curing rice, be well mixed after, vacuum be 0.025 ~
Under 0.035MPa environment, 20-40min is soaked；In the compound age resister solution containing trehalose, sucrose ester, konjac glucomannan and
Lichenin；
4th step：Cooking aging
Semi-curing rice Jing Guo three step process is fitted into one by lunch box made of high barrier material, then using food-grade
Saturated vapor boiling 15-30min after purification, makes semi-curing rice be cured into rice completely；
5th step：Overlay film seals
Within 2min, the lunch box is sealed with high-barrier plastic film；
6th step：Once sterilize
Within 2min, the lunch box after sealing is placed in a disinfection equipment and carries out sterilization operation.
7th step：Quickly cooling cools
Within the 2min after the completion of sterilization operation, lunch box is immersed into 15 ~ 20min of placement in 0 ~ 4 DEG C of ice-water bath；
8th step：Re-pasteurization
Lunch box is taken out and drains moisture, progress sterilization operation in disinfection equipment is put into and obtains the lunch box of re-pasteurization；
9th step：Outer packing plastic packaging
By the rice box of single re-pasteurization, using the hot plastic sealing pack of food grade plastic film.
Preferably technical scheme is：Mass ratio between the trehalose, sucrose ester, konjac glucomannan and lichenin
For 2:2:2:1.
Preferably technical scheme is：The mass concentration of the compound age resister solution is 0.2-0.8%.
Preferably technical scheme is：The addition of alpha-amylase and beta amylase is respectively 100U/g.
Preferably technical scheme is：In the 6th step, disinfection equipment is microwave disinfection equipment, and sterilization conditions are：Microwave Frequency
Rate is 2450MHz, microwave output power 40-50KW, sterilizing time 90-180s.
Preferably technical scheme is：In the 8th step, disinfection equipment is ultraviolet sterilization equipment, and sterilization conditions are：It is ultraviolet
Line wave-length coverage is 200-270nm, exposure dose 300-400J/m2, sterilizing time 5-8min.
Because above-mentioned technical proposal is used, the present invention this have the advantage that compared with prior art：
Instant-rice produced by the present invention place 300 days after without obvious starch retrogradation phenomenon.
Embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this implementation
Content disclosed by example understands other advantages and effect of the present invention easily.
The purpose of term used herein is only that explanation particular embodiment, it is not intended to which the present invention is limited.Remove
Non- context is explicitly shown, otherwise singulative " one " used herein, "one" also include plural form.
When illustrating preferred embodiment, it is potentially based on clear purpose and uses special term；However, this specification institute
Revealer is not intended to be limited in the selected special term；And it is to be understood that each particular element includes having
Identical function, all equivalence techniqueses for operating in a similar manner and reaching similar effects.
Embodiment 1：A kind of instant-rice processing method for suppressing starch retrogradation
A kind of instant-rice processing method for suppressing starch retrogradation, by complex enzyme immersion treatment, semi cure processed, compound anti-ageing
The steps such as agent is soaked in vacuum, the cooling of cooking aging, quickly cooling, sterilization are process.Its processing step is：
（1）Complex enzyme immersion treatment：After the rice of water content 15% is eluriated totally, 1.1 times of quality water are added, respectively by 100U/
G rice addition adds alpha-amylase and beta amylase, controls 52 DEG C of temperature, soaks 30min.
（2）Semi cure processed：Saturated vapor after being purified using food-grade is to the rice cooking after complex enzyme immersion treatment
13min, make rice semi-curing, the moisture for controlling rice pellets is 35%.
（3）Compound age resister is soaked in vacuum：The compound age resister solution of configuration quality concentration 0.3%, it is compound anti-aging
The mass ratio of agent is " trehalose:Sucrose ester:Konjac glucomannan:Lichenin=2:2:2:1”；By answering for 0.7 times of semi-curing rice quality
Close age resister solution to be added in semi-curing rice, be well mixed, in the case where vacuum is 0.030 ± 0.005MPa environment, leaching
Steep 25 min.
（4）Cooking aging：Semi-curing rice after compound age resister is soaked in vacuum is fitted into high-barrier plastic lunch box,
Saturated vapor boiling 20min after being purified using food-grade, makes rice be cured into rice completely.
（5）Overlay film seals：By the rice after curing in 2min, lunch box is sealed with high-barrier plastic film rapidly.
（6）Once sterilize：Rice after sealing is positioned in 2min in microwave disinfection equipment, described microwave frequency
For 2450MHz, microwave output power 40KW, sterilizing time 100s.
（7）Quickly cooling cools：After the completion of once sterilizing in 2min, rice box is being immersed into（0-4℃）In frozen water, place
18min。
（8）Re-pasteurization：Rice box after quickly cooling is cooled drains moisture, is put into ultraviolet sterilization equipment, described
Ultraviolet range is 200-270nm, exposure dose 300J/m2, sterilizing time 6min.
（9）Outer packing plastic packaging：By the single rice box after re-pasteurization, using the hot plastic sealing pack of food grade plastic film.
Obtained instant-rice place 300 days after without obvious starch retrogradation phenomenon.
Embodiment 2：A kind of instant-rice processing method for suppressing starch retrogradation
A kind of instant-rice processing method for suppressing starch retrogradation, comprises the following steps：
The first step：Complex enzyme immersion treatment
To clean rice addition alpha-amylase, beta amylase, and the water of 1.2 times of rice quality is eluriated, then it is in temperature
Under the conditions of 55 DEG C, 20min is soaked；
Second step：Semi cure processed
Saturated vapor after being purified using food-grade makes the water of rice pellets to the rice cooking 15min after the first step is handled
It is 40% to divide content, obtains semi-curing rice；
3rd step：Compound age resister is soaked in vacuum
Compound age resister solution is added into the semi-curing rice, is 0.035MPa environment in vacuum after being well mixed
Under, soak 20min；Contain trehalose, sucrose ester, konjac glucomannan and lichenin in the compound age resister solution；
4th step：Cooking aging
Semi-curing rice Jing Guo three step process is fitted into one by lunch box made of high barrier material, then using food-grade
Saturated vapor boiling 30min after purification, makes semi-curing rice be cured into rice completely；
5th step：Overlay film seals
Within 2min, the lunch box is sealed with high-barrier plastic film；
6th step：Once sterilize
Within 2min, the lunch box after sealing is placed in a disinfection equipment and carries out sterilization operation.
7th step：Quickly cooling cools
Within the 2min after the completion of sterilization operation, lunch box is immersed into 0 ~ 4 DEG C of ice-water bath and places 20min；
8th step：Re-pasteurization
Lunch box is taken out and drains moisture, progress sterilization operation in disinfection equipment is put into and obtains the lunch box of re-pasteurization；
9th step：Outer packing plastic packaging
By the rice box of single re-pasteurization, using the hot plastic sealing pack of food grade plastic film.
Mass ratio between the trehalose, sucrose ester, konjac glucomannan and lichenin is 2:2:2:1.
The mass concentration of the compound age resister solution is 0.8%.
The addition of alpha-amylase and beta amylase is respectively 100U/g.
In the 6th step, disinfection equipment is microwave disinfection equipment, and sterilization conditions are：Microwave frequency is 2450MHz, and microwave is defeated
It is 40-50KW, sterilizing time 180s to go out power.
In the 8th step, disinfection equipment is ultraviolet sterilization equipment, and sterilization conditions are：Ultraviolet range is 200-
270nm, exposure dose 300J/m2, sterilizing time 8min.
High barrier material can be EVOH.When preparing lunch box, in lunch box set EVOH films, or directly use EVOH into
Type lunch box.High-barrier plastic film is EVOH films.
As described above is only to explain the preferred embodiments of the invention, is not intended to tool to do any shape to the present invention
Limitation in formula, therefore all have any modification or change for making the relevant present invention under identical spirit, it should all wrap
Include the invention is intended to the category protected.
Claims (7)
- A kind of 1. instant-rice processing method for suppressing starch retrogradation, it is characterised in that：Comprise the following steps：The first step：Complex enzyme immersion treatmentTo clean rice addition alpha-amylase, beta amylase, and the water of 1.1-1.3 times of rice quality is eluriated, then in temperature Spend under the conditions of 50-55 DEG C, to soak 20-40min；Second step：Semi cure processedSaturated vapor after being purified using food-grade makes rice pellets to the rice cooking 10-15min after the first step is handled Moisture is 30-40%, obtains semi-curing rice；3rd step：Compound age resister is soaked in vacuumCompound age resister solution is added into the semi-curing rice, be well mixed after, vacuum be 0.025 ~ Under 0.035MPa environment, 20-40min is soaked；In the compound age resister solution containing trehalose, sucrose ester, konjac glucomannan and Lichenin；4th step：Cooking agingSemi-curing rice Jing Guo three step process is fitted into one by lunch box made of high barrier material, then using food-grade Saturated vapor boiling 15-30min after purification, makes semi-curing rice be cured into rice completely；5th step：Overlay film sealsWithin 2min, the lunch box is sealed with high-barrier plastic film；6th step：Once sterilizeWithin 2min, the lunch box after sealing is placed in a disinfection equipment and carries out sterilization operation；7th step：Quickly cooling coolsWithin the 2min after the completion of sterilization operation, lunch box is immersed into 15 ~ 20min of placement in 0 ~ 4 DEG C of ice-water bath；8th step：Re-pasteurizationLunch box is taken out and drains moisture, progress sterilization operation in disinfection equipment is put into and obtains the lunch box of re-pasteurization；9th step：Outer packing plastic packagingBy the rice box of single re-pasteurization, using the hot plastic sealing pack of food grade plastic film.
- 2. the instant-rice processing method according to claim 1 for suppressing starch retrogradation, it is characterised in that：The marine alga Mass ratio between sugar, sucrose ester, konjac glucomannan and lichenin is 2:2:2:1.
- 3. the instant-rice processing method according to claim 1 for suppressing starch retrogradation, it is characterised in that：It is described compound anti- The mass concentration of aging agent solution is 0.2-0.8%.
- 4. the instant-rice processing method according to claim 1 for suppressing starch retrogradation, it is characterised in that：Alpha-amylase and The addition of beta amylase is respectively 100U/g.
- 5. the instant-rice processing method according to claim 1 for suppressing starch retrogradation, it is characterised in that：In the 6th step In, disinfection equipment is microwave disinfection equipment, and sterilization conditions are：Microwave frequency is 2450MHz, microwave output power 40-50KW, Sterilizing time 90-180s.
- 6. the instant-rice processing method according to claim 1 for suppressing starch retrogradation, it is characterised in that：In the 8th step In, disinfection equipment is ultraviolet sterilization equipment, and sterilization conditions are：Ultraviolet range is 200-270nm, and exposure dose is 300-400J/m2, sterilizing time 5-8min.
- 7. the instant-rice processing method according to claim 1 for suppressing starch retrogradation, it is characterised in that：It is described compound anti- The addition of aging agent solution is 0.5 ~ 1 times of semi-curing rice quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711120581.2A CN107736557A (en) | 2017-11-14 | 2017-11-14 | A kind of instant-rice processing method for suppressing starch retrogradation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711120581.2A CN107736557A (en) | 2017-11-14 | 2017-11-14 | A kind of instant-rice processing method for suppressing starch retrogradation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736557A true CN107736557A (en) | 2018-02-27 |
Family
ID=61233324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711120581.2A Pending CN107736557A (en) | 2017-11-14 | 2017-11-14 | A kind of instant-rice processing method for suppressing starch retrogradation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736557A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549058A (en) * | 2018-11-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of anti-aging instant-rice |
| CN112056507A (en) * | 2020-09-22 | 2020-12-11 | 浙江天瀛食品科技有限公司 | Processing method of instant coarse rice for central kitchen |
| CN113812567A (en) * | 2021-08-13 | 2021-12-21 | 华南农业大学 | Purple rice instant rice and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209558A (en) * | 1985-03-12 | 1986-09-17 | Nagatanien Honpo:Kk | Production of instant rice |
| CN101406269A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Method for producing fresh-keeping instant rice |
| CN102283350A (en) * | 2011-07-12 | 2011-12-21 | 中南林业科技大学 | Production method for convenient rice with favorable retrogradation resisting performance |
| CN102283351A (en) * | 2011-08-23 | 2011-12-21 | 中南林业科技大学 | Method for processing instant rice |
| CN102771695A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-retrogradation rice powder and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711120581.2A patent/CN107736557A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61209558A (en) * | 1985-03-12 | 1986-09-17 | Nagatanien Honpo:Kk | Production of instant rice |
| CN101406269A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Method for producing fresh-keeping instant rice |
| CN102283350A (en) * | 2011-07-12 | 2011-12-21 | 中南林业科技大学 | Production method for convenient rice with favorable retrogradation resisting performance |
| CN102283351A (en) * | 2011-08-23 | 2011-12-21 | 中南林业科技大学 | Method for processing instant rice |
| CN102771695A (en) * | 2012-07-19 | 2012-11-14 | 东莞市圣心食品有限公司 | Anti-retrogradation rice powder and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549058A (en) * | 2018-11-28 | 2019-04-02 | 武汉轻工大学 | A kind of preparation method of anti-aging instant-rice |
| CN112056507A (en) * | 2020-09-22 | 2020-12-11 | 浙江天瀛食品科技有限公司 | Processing method of instant coarse rice for central kitchen |
| CN113812567A (en) * | 2021-08-13 | 2021-12-21 | 华南农业大学 | Purple rice instant rice and preparation method thereof |
| CN113812567B (en) * | 2021-08-13 | 2023-04-25 | 华南农业大学 | Purple rice instant rice and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107736557A (en) | A kind of instant-rice processing method for suppressing starch retrogradation | |
| CN106279960A (en) | A kind of biodegradable antibacterial food packaging film and preparation method thereof | |
| CN103907950A (en) | Rapid production method of pickled chicken claws | |
| KR20170134259A (en) | Manufacture method for processed foods and a processed food thereby | |
| CN104846686A (en) | Natural moisture-proof edible food packaging paper and preparation method thereof | |
| CN109601864A (en) | A kind of processing method for quick-freezing of selenium-rich rice | |
| CN105685762A (en) | Preservation method of fresh wet raw noodles | |
| CN105558865A (en) | Method for processing low-sodium dry-breezed chickens in flexible packages | |
| CN104872576A (en) | Lotus root slices with jujubes and glutinous rice and preparation method of lotus root slices | |
| CN103169005A (en) | Method for manufacturing freshness-retaining wet rice noodles | |
| CN103181583B (en) | Preparation method of stewed pork | |
| CN102550923A (en) | Industrialized process technology for Sinkiang-feature fast-food convenience pilaf | |
| CN107801912A (en) | A kind of preparation method in ripe wet alkali face | |
| CN106262572A (en) | A kind of peanut chilli sauce and preparation method thereof | |
| JP2018153099A (en) | Method of producing rice product, method of producing ingredients-added seasoned steamed rice, and method of producing rice ball | |
| CN103053962A (en) | Production method of apple can | |
| CN105145799A (en) | Health care canned mushroom and preparation method thereof | |
| CN104305201A (en) | Sugared and vinegared avicennia marina fruit and processing method thereof | |
| CN105341688A (en) | Potato sushi and making method thereof | |
| CN104192405B (en) | A kind of functional fresh rice-flour noodles packaging bag | |
| CN204078345U (en) | A kind of functional fresh rice-flour noodles packaging bag | |
| CN108740875A (en) | A kind of canned loquat and preparation method thereof | |
| CN108669467A (en) | Sour skin processing technology | |
| CN105533514A (en) | Clam foot and adductor muscle softening method | |
| CN107736564A (en) | A kind of processing method of wheat fragrance beef granules |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |