CN109998037A - A kind of method of quick preparation preboiled rice - Google Patents
A kind of method of quick preparation preboiled rice Download PDFInfo
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- CN109998037A CN109998037A CN201910287867.2A CN201910287867A CN109998037A CN 109998037 A CN109998037 A CN 109998037A CN 201910287867 A CN201910287867 A CN 201910287867A CN 109998037 A CN109998037 A CN 109998037A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 58
- 235000009566 rice Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 59
- 238000007654 immersion Methods 0.000 claims abstract description 14
- 239000010903 husk Substances 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229940100486 rice starch Drugs 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 238000005496 tempering Methods 0.000 claims description 5
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001027 hydrothermal synthesis Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003571 Vitamin B5 Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960002079 calcium pantothenate Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000009492 vitamin B5 Nutrition 0.000 description 1
- 239000011675 vitamin B5 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
-
- 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
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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
The invention belongs to grain intensive processing technical fields, more particularly to a kind of method of quickly preparation preboiled rice, the following steps are included: package fills after removal of impurities classification, super-pressure immersion treatment, three-stage microwave treatment, husking husk rice, the method of this quick preparation preboiled rice, it not only greatly shortens the processing time, simplify treatment process, and the nutrition organoleptic attribute of preboiled rice is improved, have many advantages, such as that less energy consumption, process are simple, pollution-free, quality is good.
Description
Technical field
The invention belongs to grain intensive processing technical fields, and in particular to a method of quickly preparation preboiled rice.
Background technique
Preboiled rice be using paddy as raw material, after cleaning, immersion, boiling, drying and the processing such as cooling, then shell pearling and
The product obtained, have the advantages that general rice is incomparable: (1) nutrition is comprehensive: preboiled rice is in hydro-thermal process, in cortex and embryo
B family vitamin and the water-soluble substances such as inorganic salts with moisture penetration to endosperm inside, increase its vitamin B1 and B5 content
By about one time, the content of calcium, phosphorus and iron compared with precision general rice the same as also increaseing accordingly；(2) absorption easy to digest: the shallow lake of preboiled rice
Powder is thermally treated to fragment into dextrin, and dextrin content is five times of general rice, human consumption's absorptivity ratio of parboiled rice rice protein
Common rice is high by 4.5%, and it is edible to be suitable for infant, patient and old man；(3) rice milling yield is high, ripe rice rate is high, rice bran oil yield is high:
Preboiled rice is handled through boiling, improves the structural mechanical properties of seed, and broken rice rate is substantially reduced when pearling；The processing of boiling simultaneously
Improve the cooking property of the grain of rice, dilatancy improves, and residual solid content is few, while having the flavour of preboiled rice；Parboiled rice rice bran
Due to heat treatment so that protein denaturation is more complete, oil extracted from rice husks is easy to be precipitated, so that oil yield is higher than ordinary rice bran；(4) it stores
Good stability: preboiled rice kills most microorganisms and pest in hydro-thermal process, and enzyme denaturation inactivates, thus in storage
Stability with higher.
Traditional preboiled rice production technology, including the technological process of production below: paddy is cleared up, is classified, and is impregnated, vapour
It steams, dry cooling, husking shelling, pearling and finished product packing.It can be seen that the preparation of preboiled rice is to soak using paddy as object to it
Steep individual composition.Due to the presence of rice husk, in conventional processes, the moisture of heat soaking and steam is difficult to penetrate into, process time
It is long, waste thermal energy.
Traditional preboiled rice preparation is using high temperature infusion method, i.e., paddy is soaked in 3.5 in 55~70 DEG C of hot water~
4.5h, so that paddy final moisture content reaches 34%~36%.Decatize is carried out to paddy after immersion, decatize is preboiled rice processing
The key link of process, i.e., certain temperature, pressure steam condition under decatize for a period of time, do not make rice starch sufficiently and not
Excessively gelatinization.So technique is cumbersome, long processing time, energy consumption cost height becomes the problem of preboiled rice processing.
Summary of the invention
The object of the present invention is to provide a kind of methods of quickly preparation preboiled rice, not only greatly shorten the processing time, simplification
Treatment process, and improve the nutrition organoleptic attribute of preboiled rice has less energy consumption, that process is simple, pollution-free, quality is good etc. is excellent
Point.
In order to achieve the goal above, the technical solution adopted by the present invention are as follows: the method for this quick preparation preboiled rice, including
Following steps:
(1) removal of impurities classification: paddy is cleared up, is cleaned, obtains good paddy after classification processing；
(2) super-pressure immersion treatment: paddy obtained by step (1) is placed in polyethylene retort pouch, after adding water, uses sealing machine
Sealing is placed in extra-high tension unit and carries out super-pressure immersion treatment；
(3) paddy obtained by step (2) three-stage microwave treatment: is subjected to segmented microwave treatment, first segment microwave treatment
For rice starch gelatinization, second segment microwave treatment is paddy predrying, and third section microwave treatment is rice drying；
(4) sealed package: husking husk rice is carried out after cooling down to paddy obtained by step (3), sealed package is up to product
Preboiled rice.
Further, the mass ratio of the water and paddy that add in the step (2) is 1.5:1.
Further, the super-pressure immersion treatment time is 600-1200s in the step (2), including is pressurized and is depressured
Process.
Further, the pressurization time is 60-120s, dip time 4s.
Further, the pressure of the ultra high pressure treatment is 300MPa or 400Mpa.
Further, the ultra high pressure treatment is formed using one or several microwave generators of any power
Microwave treater, the power of microwave treater are 100-800W.
Further, the microwave frequency that first segment microwave treatment uses in the step (3) for 2450MHz or
915MHz, power 500-1200W, the microwave action time be 500-1000s, the microwave frequency that second segment microwave treatment uses for
2450MHz or 915MHz, microwave power 100-300W, microwave action time 8-10min, third section microwave treatment use micro-
Wave frequency rate is 2450MHz or 915MHz, microwave power 100-300W, microwave action time 10-15min.
Further, third is carried out again after needing tempering 40-60min after second segment microwave treatment in the step (3)
Section microwave treatment.
Further, paddy moisture after paddy is slowly dried is stated in the step (3) is down to 18%-22%；Paddy is fast
Brown rice moisture is down to 14% or less safe grain storage moisture after rapid-curing cutback is dry.
The technical effects of the invention are that: the method for this quick preparation preboiled rice, using super-pressure and microwave technology come
Instead of immersion and decatize link, is impregnated by super-pressure, not only reach the moisture content of paddy
34%~36%, paddy outer layer nutrient is migrated to endosperm, and the rice starch that can make under high pressure generates part
It is gelatinized phenomenon, the heat effect of subsequent first segment microwave makes rice starch generate adequately gelatinization, forms the distinctive matter of preboiled rice
Ground and characteristic, second segment, third section microwave treatment can be dry by paddy carry out portion.Therefore super-pressure immersion treatment, compared to
Traditional preboiled rice preparation, not only greatly shortens the processing time, simplifies treatment process, but also improve the nutrition sense organ of preboiled rice
Characteristic has many advantages, such as that less energy consumption, process are simple, pollution-free, quality is good.
Specific embodiment
Embodiment 1
The present embodiment is used to illustrate using method preparation preboiled rice of the invention.
The method of this quick preparation preboiled rice, comprising the following steps:
(1) removal of impurities classification: paddy is cleared up, is cleaned, obtains good paddy after classification processing；
(2) super-pressure immersion treatment: paddy obtained by step (1) is placed in polyethylene retort pouch, the water of 1.5 times of quality is added
Afterwards, it is sealed with sealing machine, is placed under the conditions of pressure 300MPa and acts on 900s；
(3) paddy obtained by step (2) three-stage microwave treatment: is subjected to segmented microwave treatment, first segment microwave treatment
To carry out rice starch gelatinization at microwave frequency 2450MHz, power 600W, gelatinization time 180s outwells superfluous water in bag
Second segment microwave treatment is carried out after point, second segment microwave treatment is that progress paddy is fast at microwave frequency 2450MHz, power 200W
After rapid-curing cutback dry 10min, tempering 10min carry out third section microwave treatment, third section microwave treatment be microwave frequency 2450MHz,
Paddy is carried out under power 100W slowly dries 15min；
(4) sealed package: husking husk rice is carried out after cooling down to paddy obtained by step (3), sealed package is up to product
Preboiled rice.
Embodiment 2
(1) removal of impurities classification: paddy is cleared up, is cleaned, obtains good paddy after classification processing；
(2) super-pressure immersion treatment: paddy obtained by step (1) is placed in polyethylene retort pouch, the water of 1.5 times of quality is added
Afterwards, it is sealed with sealing machine, is placed under the conditions of pressure 400MPa and acts on 900s；
(3) paddy obtained by step (2) three-stage microwave treatment: is subjected to segmented microwave treatment, first segment microwave treatment
To carry out rice starch gelatinization at microwave frequency 2450MHz, power 600W, gelatinization time 180s outwells superfluous water in bag
Second segment microwave treatment is carried out after point, second segment microwave treatment is that progress paddy is fast at microwave frequency 2450MHz, power 200W
Third section microwave treatment is carried out after rapid-curing cutback dry 8min, tempering 10min, third section microwave treatment is in microwave frequency 2450MHz, function
Paddy is carried out under rate 100W slowly dries 10min；
(4) sealed package: husking husk rice is carried out after cooling down to paddy obtained by step (3), sealed package is up to product
Preboiled rice.
Embodiment 3
(1) removal of impurities classification: paddy is cleared up, is cleaned, obtains good paddy after classification processing；
(2) super-pressure immersion treatment: paddy obtained by step (1) is placed in polyethylene retort pouch, the water of 1.5 times of quality is added
Afterwards, it is sealed with sealing machine, is placed under the conditions of pressure 400MPa and acts on 900s；
(3) paddy obtained by step (2) three-stage microwave treatment: is subjected to segmented microwave treatment, first segment microwave treatment
To carry out rice starch gelatinization at microwave frequency 915MHz, power 1200W, gelatinization time 180s outwells superfluous water in bag
Second segment microwave treatment is carried out after point, second segment microwave treatment is that progress paddy is fast at microwave frequency 915MHz, power 100W
Third section microwave treatment is carried out after rapid-curing cutback dry 9min, tempering 10min, third section microwave treatment is in microwave frequency 915MHz, function
Paddy is carried out under rate 100W slowly dries 13min；
(4) sealed package: husking husk rice is carried out after cooling down to paddy obtained by step (3), sealed package is up to product
Preboiled rice.
Claims (9)
1. a kind of method of quickly preparation preboiled rice, it is characterised in that: the following steps are included:
(1) removal of impurities classification: paddy is cleared up, is cleaned, obtains good paddy after classification processing；
(2) super-pressure immersion treatment: paddy obtained by step (1) is placed in polyethylene retort pouch, after adding water, with sealing secret
Envelope is placed in extra-high tension unit and carries out super-pressure immersion treatment；
(3) three-stage microwave treatment: paddy obtained by step (2) is subjected to segmented microwave treatment, first segment microwave treatment is rice
Rice starch gelatinization, second segment microwave treatment are paddy rapid draing, and third section microwave treatment is that paddy is slowly dried；
(4) to husking husk rice is carried out after the cooling of paddy obtained by step (3), sealed package is up to product preboiled rice.
2. quickly preparing the method for preboiled rice according to claim 1, it is characterised in that: the water added in the step (2)
Mass ratio with paddy is 1.5:1.
3. quickly preparing the method for preboiled rice according to claim 1, it is characterised in that: super-pressure in the step (2)
The immersion treatment time is 600-1200s, including pressurization and pressure reduction.
4. quickly preparing the method for preboiled rice according to claim 3, it is characterised in that: the pressurization time is 60-
120s, dip time 4s.
5. quickly preparing the method for preboiled rice according to claim 3, it is characterised in that: the pressure of the ultra high pressure treatment
It is 300MPa or 400MPa.
6. quickly preparing the method for preboiled rice according to claim 5, it is characterised in that: what the ultra high pressure treatment used
It is the microwave treater of one or several microwave generators composition of any power, the power of microwave treater is 100-800W.
7. quickly preparing the method for preboiled rice according to claim 1, it is characterised in that: first segment in the step (3)
The microwave frequency that microwave treatment uses is 2450MHz or 915MHz, power 500-1200W, and the microwave action time is 500-
1000s, the microwave frequency that second segment microwave treatment uses is 2450MHz or 915MHz, microwave power 100-300W, and microwave is made
With time 8-10min, the microwave frequency that third section microwave treatment uses is 2450MHz or 915MHz, microwave power 100-
300W, microwave action time 10-15min.
8. quickly preparing the method for preboiled rice according to claim 1, it is characterised in that: second segment in the step (3)
Third section microwave treatment is carried out again after needing tempering 40-60min after microwave treatment.
9. quickly preparing the method for preboiled rice according to claim 1, it is characterised in that: state paddy in the step (3)
Brown rice moisture is down to 18%-22% after rapid draing；Paddy slowly dry after brown rice moisture be down to safe grain storage moisture 14% with
Under.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910287867.2A CN109998037A (en) | 2019-04-11 | 2019-04-11 | A kind of method of quick preparation preboiled rice |
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| CN201910287867.2A CN109998037A (en) | 2019-04-11 | 2019-04-11 | A kind of method of quick preparation preboiled rice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110916087A (en) * | 2019-12-11 | 2020-03-27 | 北京工商大学 | Method for improving whiteness of parboiled rice by ultrahigh pressure soaking and microwave cooking assistance |
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