CN110432434A - A kind of instant-rice and preparation method thereof suitable for self-heating food - Google Patents
A kind of instant-rice and preparation method thereof suitable for self-heating food Download PDFInfo
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of instant-rice and preparation method thereof suitable for self-heating food.The preparation method is without using immersion or HIGH PRESSURE TREATMENT, and when being cured, after rice is mixed with cooking liquor, curing to its gelatinization degree is 50~80% under the conditions of 100~260 DEG C of superheated steams or under 60~120 DEG C of conditions of cooking；The cooking liquor is the aqueous solution containing 0.4~0.5wt% emulsion stabilizer, and the emulsion stabilizer is the cycloheptaamylose and soluble soybean polysaccharide that weight ratio is 0.9~1.4:1.Instant-rice appearance obtained by the present invention is similar to undressed rice material, and rehydration effect is good, and gelatinization degree is moderate, and Storage period is long, and mouthfeel is soft glutinous, is not easy to bring back to life, and remains color, mouthfeel and the flavor of fresh cooked rice.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of instant-rice and its system suitable for self-heating food
Preparation Method.
Background technique
In agricultural products in China structure, paddy belongs to advantageous agricultural product industry, researchs and develops rice deep process technology, exploitation with
The deep processed products such as instant food, snack food based on rice are particularly important.Instant-rice is exactly large class agricultural production
A kind of novel food contributes in product for research and development rice deep process technology.Self-heating instant-rice is Chinese city in recent years
A kind of instant-rice that fast development is got up on field, maximum feature is band Self-heating device, convenient.Convenience in the market
There are many rice type, by the difference of processing method, can be divided into soft canned rice (retort pouch rice), Sterile Rice, freezing
Rice, chilled rice, canned rice and dry 6 major class of rice, all kinds of instant-rice production technologies are not quite similar, but require and boil
The good rice grain of rice is complete, sharp outline, it is soft and solid, not viscous do not stick, and keep the normal fragrance of rice.According to edible way
Also instant-rice can be divided into two kinds: one is finished product rice, i.e., non-dehydration and drying rice, without multiple before this product is edible
Water, opening packaging, it can be served (can also heat in advance before consumption)；Another kind is dehydration and drying rice, needs first to exist when eating
Several minutes of rehydration in hot water.From the point of view of existing market, the demand of instant-rice is very huge, especially open coastal city
Mobile personnel, traveling staff, field man, personnel with three kinds of capital (working lunch) be all its subject of a sale, the market space
Broad, consumption potentiality is grand.
αization rice also known as cook rice or dehydrated cooked rice quickly, process flow substantially includes: immersion, cooking aging, it is discrete,
Dry, packaging etc..Due to water swelling during rice in steep, it is easy to appear irreversible crackle, not only influences product appearance, also
It will lead to some small starch chains or other substances leach, solid content direct losses cause the yield rate of product to reduce.Rice
Immersion working hour is generally longer, and the complexity and the time-consuming of production process of production technology are unfavorable for continuous production.
Presently commercially available instant-rice product is in the majority to recombinate rice and extrusion rice, and starch belongs to complete gelatinization, after dry
Moisture content control is lower, needs to heat rehydration in subsequent edible process.But such instant-rice belongs to recombination reconstruction granulating,
Not only mode of appearance is poor, seriously affects the edible interest of consumer, can also lose the original mouthfeel of rice and flavor.Gelatinized corn starch
Change degree is higher, and aging, retrogradation are more difficult to control, and the aesthetic quality that its opposite rice is eaten is poorer.
Summary of the invention
In order to solve the above-mentioned technical problem, the invention proposes a kind of color brilliant white, particle is complete, flawless, eats wind
Taste and mouthfeel tool are good, and the instant-rice and preparation method thereof suitable for self-heating food of controllable thedegreeofα.
An object of the present disclosure is to provide a kind of preparation method of instant-rice suitable for self-heating food, without using leaching
Bubble or HIGH PRESSURE TREATMENT, when being cured, after rice is mixed with cooking liquor, under the conditions of 100~260 DEG C of superheated steams or 60
Curing to its gelatinization degree is 50~80% under~120 DEG C of conditions of cooking；
The cooking liquor is the aqueous solution containing 0.4~0.5wt% emulsion stabilizer, and the emulsion stabilizer is weight ratio
For the cycloheptaamylose and soluble soybean polysaccharide of 0.9~1.4:1.
Instant-rice prepared by the present invention refers to imporosity αization dehydrated cooked rice, finds in R&D process, particle is complete
The instant rice that whole and gelatinization degree is 50~80% in mouthfeel closer to fresh cooked rice, and impregnate be easy to make soluble nutrition at
Divide loss, there is also quick-fried waist phenomenon；When HIGH PRESSURE TREATMENT, it is difficult to it is uniform and moderate to control gelatinization degree.And it ought directly utilize heating
Medium steam or boiling water are heat-treated, the rapid accelerating ripening grain of rice, are formed gelatinization surface, are not only simplified technique, additionally aid guarantor
The complete condition for holding the grain of rice, keeps gelatinization degree controllable.
Simultaneously it is a discovery of the invention that having beta-cyclodextrin, the soluble soybean polysaccharide etc. of particularly ring-shaped hollow cylindrical body,
Outside has hydrophilic radical, and there is unique packet to connect performance；Straight chain shallow lake can be improved in the various derivatives generated in aqueous solution
The solution degree of powder hinders the formation of hydrogen bond between starch molecule.By adding emulsion stabilizer in maturing process of the invention, especially
It can cooperate with and play surely when the cycloheptaamylose and soluble soybean polysaccharide that weight ratio is 0.9~1.4:1 are compounded
Fixed, emulsification, the comprehensive function for improving solubility and resolution, improvement product quality etc..
Preferably, the cooking liquor further includes 0.04~0.06wt% citric acid.
Color protection can be carried out to it in maturing process by adding a certain amount of citric acid.
Preferably, the weight ratio of the rice and the cooking liquor is 1:8~9.
Preferably, using without boiling boiling and air pressure boiling technology.
Present invention use is without boiling boiling and vapour pressure boiling technology, i.e., cold at the front row that temperature reaches boiling point in digestion process
Gas, pressure maintaining is cooked rice over a slow fire after being directly warming up to certain pressure.The intact form of the grain of rice is kept, to greatest extent to reach pasting effect.
Preferably, using the water containing 0.5~1.0wt% palm oil and 0.5~1.0wt% glycerol after curing
Solution is as the discrete liquid fast discrete grain of rice.
Preferably, the temperature of the control discrete liquid is 40~60 DEG C.
Cold water is discrete simple and easy, but is easy to appear retrogradation；It is good with rice mouthfeel of the warm water after discrete, without half-cooked sense, easily
It rubs scattered, rice grain percentage of head rice is high.Glycerol can make rice relatively white, and the rice for being added to glycerol is sparkling and crystal-clear shinny.Palm
Oil can not only disperse the grain of rice, age of starch can also be delayed to bring back to life.
Preferably, after the discrete grain of rice, in the environment of relative humidity 20~40%, extremely by 50~70 DEG C of heated-air dryings
Rice moisture content is 20~40%.
It is dehydrated using moisture balance environment, preferably fixing internal starch gelatinization framework and product appearance shape
State controls product moisture content, increases rehydration effect.
Preferably, by dry rice even wet 10~14h at room temperature.
Moisture distribution after all wet in the grain of rice is more uniform, is conducive to product storage and rehydration processing.
Preferably, the described method comprises the following steps:
After rice is mixed with cooking liquor, under the conditions of 100~260 DEG C of superheated steams or under 60~120 DEG C of conditions of cooking
Curing to its gelatinization degree is 50~80%, the rice after being cured；
The cooking liquor is 0.20~0.25wt% cycloheptaamylose containing 0.04~0.06wt% citric acid, 0.18~
The aqueous solution of 0.22wt% soluble soybean polysaccharide；
It (2) the use of temperature is 40~60 DEG C water-soluble containing 0.5~1.0wt% palm oil and 0.5~1.0wt% glycerol
Rice after curing described in liquid fast discrete, filtering drain rake pine, obtain rice to be dried；
(3) rice to be dried is passed through to 50~70 DEG C of heated-air dryings in the environment of relative humidity 20~40%,
Obtain the dried rice that moisture content is 20~40%；
(4) by dried rice all wet at room temperature.
Impurity blocks the pore of the grain of rice and reduces absorption speed in order to prevent, must clean before rice cooking, herein
Cleaning method is not especially limited.Preferably, the method also includes:
(5) controlled atmospheric packing is used, nitrogen content is 80~90% in gas, and carbon dioxide content is 10~20%.
The present invention further provides the instant-rices that the above method is prepared.
Instant-rice prepared by the present invention needs rehydration before consumption, and uses reheating.
The present invention further provides application of the above-mentioned instant-rice in self-heating food.
The present invention has the beneficial effect that:
Instant-rice appearance obtained by the present invention is similar to undressed rice material, and rehydration effect is good, and gelatinization degree is moderate, storage
Phase is long, and mouthfeel is soft glutinous, is not easy to bring back to life, and remains color, mouthfeel and the flavor of fresh cooked rice.
Detailed description of the invention
Fig. 1 is the Electronic Speculum observation result of embodiment and comparative example product.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
A kind of preparation method of the instant-rice suitable for self-heating food, detailed process is as follows:
(1) rice is eluriated for several times with clear water, and removes sundries and drains.
(2) rice after the elutriation is subjected to maturation process, cooking liquor is first put into overheat and steamed by mass ratio 1:7
In vapour, setting superheated steam condition is 120 DEG C, and rice raw material is added after cooking liquor preheating and is cured, curing time 5min is obtained
Rice after to αization；The allotment of cooking liquor: citric acid 0.05%, cycloheptaamylose 0.23%, soluble soybean polysaccharide 0.2%.
(3) rice after the curing is cooled down, with the aqueous solution of 0.8% palm oil and 0.8% glycerol quickly from
The grain of rice is dissipated, controlled at 50 DEG C, filtering drains rake pine, obtains rice to be dried.
(4) rice to be dried is dried, 60 DEG C of heated-air drying, relative humidity 30% obtains moisture
The dried rice that content is 30%.
(5) rice of the drying is carried out equal wet process, all wet condition: room temperature, all wet 12h are obtained to be packaged big
Rice.
(6) it packs: using controlled atmospheric packing, nitrogen content 85%, carbon dioxide content 15%, every box 200g rice.
Embodiment 2
A kind of preparation method of the instant-rice suitable for self-heating food, detailed process is as follows:
(1) rice is eluriated for several times with clear water, and removes sundries and drains.
(2) rice after the elutriation is subjected to maturation process, rice is put into cooking liquor and is steamed by mass ratio 1:7
It boils, control temperature is at 95~98 DEG C, curing time 6min, the rice after obtaining αization；The allotment of cooking liquor: citric acid 0.06%,
Cycloheptaamylose 0.25%, soluble soybean polysaccharide 0.22%.
(3) rice after the curing is cooled down, with the aqueous solution of 1.0% palm oil and 1.0% glycerol quickly from
The grain of rice is dissipated, controlled at 40 DEG C, filtering drains rake pine, obtains rice to be dried.
(4) rice to be dried is dried, 60 DEG C of heated-air drying, relative humidity 30% obtains moisture
The dried rice that content is 35%.
(5) rice of the drying is carried out equal wet process, all wet condition: room temperature, all wet 12h are obtained to be packaged big
Rice.
(6) it packs: using controlled atmospheric packing, nitrogen content 85%, carbon dioxide content 15%, every box 200g rice.
Embodiment 3
A kind of preparation method of the instant-rice suitable for self-heating food, detailed process is as follows:
(1) rice is eluriated for several times with clear water, and removes sundries and drains.
(2) rice after the elutriation is subjected to maturation process, cooking liquor is first put into overheat and steamed by mass ratio 1:7
In vapour, setting superheated steam condition is 210 DEG C, and rice raw material is added after cooking liquor preheating and is cured, curing time 4min is obtained
Rice after to αization；The allotment of cooking liquor: citric acid 0.04%, cycloheptaamylose 0.20%, soluble soybean polysaccharide
0.18%.
(3) rice after the curing is cooled down, with the aqueous solution of 0.8% palm oil and 0.8% glycerol quickly from
The grain of rice is dissipated, controlled at 40 DEG C, filtering drains rake pine, obtains rice to be dried.
(4) rice to be dried is dried, 40 DEG C of heated-air drying, relative humidity 30% obtains moisture
The dried rice that content is 20%.
(5) rice of the drying is carried out equal wet process, all wet condition: room temperature, all wet 12h are obtained to be packaged big
Rice.
(6) it packs: using controlled atmospheric packing, nitrogen content 85%, carbon dioxide content 15%, every box 200g rice.
Comparative example 1
A kind of preparation method of instant-rice, detailed process is as follows:
(1) rice is eluriated for several times with clear water, and removes sundries and drains.
(2) by after the elutriation rice carry out immersion treatment, mass ratio 1:3,25 DEG C of soaking temperature, soaking time
20min。
(3) rice after the immersion is subjected to maturation process, rice is put into cooking liquor and is steamed by mass ratio 1:7
It boils, control temperature is at 95~98 DEG C, curing time 3min, the rice after obtaining αization；The allotment of cooking liquor: citric acid 0.05%,
Cycloheptaamylose 0.23%, soluble soybean polysaccharide 0.2%.
(4) rice after the curing is cooled down, with the aqueous solution of 0.8% palm oil and 0.8% glycerol quickly from
The grain of rice is dissipated, controlled at 50 DEG C, filtering drains rake pine, obtains rice to be dried.
(5) rice to be dried is dried, 60 DEG C of heated-air drying, relative humidity 30% obtains moisture
The dried rice that content is 30%.
(6) rice of the drying is carried out equal wet process, all wet condition: room temperature, all wet 12h are obtained to be packaged big
Rice.
(7) it packs: using controlled atmospheric packing, nitrogen content 85%, carbon dioxide content 15%, every box 200g rice.
Comparative example 2
A kind of preparation method of instant-rice, detailed process is as follows:
(1) rice is eluriated for several times with clear water, and removes sundries and drains.
(2) by after the elutriation rice carry out immersion treatment, mass ratio 1:3,25 DEG C of soaking temperature, soaking time
5min。
(3) rice after the elutriation is subjected to maturation process, cooking liquor is first put into overheat and steamed by mass ratio 1:7
In vapour, setting superheated steam condition is 120 DEG C, and rice raw material is added after cooking liquor preheating and is cured, curing time 5min is obtained
Rice after to αization；The allotment of cooking liquor: citric acid 0.05%, cycloheptaamylose 0.23%, soluble soybean polysaccharide 0.2%.
(4) rice after the curing is cooled down, with the aqueous solution of 0.8% palm oil and 0.8% glycerol quickly from
The grain of rice is dissipated, controlled at 50 DEG C, filtering drains rake pine, obtains rice to be dried.
(5) rice to be dried is dried, 60 DEG C of heated-air drying, relative humidity 30% obtains moisture
The dried rice that content is 30%.
(6) rice of the drying is carried out equal wet process, all wet condition: room temperature, all wet 12h are obtained to be packaged big
Rice.
(7) it packs: using controlled atmospheric packing, nitrogen content 85%, carbon dioxide content 15%, every box 200g rice.
Comparative example 3
A kind of preparation method of instant-rice, detailed process is as follows:
(1) rice is eluriated for several times with clear water, and removes sundries and drains.
(2) rice after the elutriation is subjected to maturation process, rice is put into pressure cooker and is steamed by mass ratio 1:7
It boils, control temperature is at 120 DEG C, curing time 10min, the rice after obtaining αization；The allotment of cooking liquor: citric acid 0.05%, β-
Cyclodextrine 0.23%, soluble soybean polysaccharide 0.2%.
(3) rice after the curing is cooled down, with the aqueous solution of 0.8% palm oil and 0.8% glycerol quickly from
The grain of rice is dissipated, controlled at 50 DEG C, filtering drains rake pine, obtains rice to be dried.
(4) rice to be dried is dried, 60 DEG C of heated-air drying, relative humidity 30% obtains moisture
The dried rice that content is 15%.
(5) rice of the drying is carried out equal wet process, all wet condition: room temperature, all wet 12h are obtained to be packaged big
Rice.
(6) it packs: using controlled atmospheric packing, nitrogen content 85%, carbon dioxide content 15%, every box 200g rice.
Test example
(1) reconstitution rate:
It accurately weighs instant-rice finished product Ag to be placed in a beaker, 5 times of boiling water are added and cover rehydration after a certain period of time immediately
It drains immediately and blots surface moisture weighing Bg with filter paper, reconstitution rate indicates that measurement result is shown in Table 1 with B/A.
The rehydration test result of 1. embodiment of table and comparative example product
Reconstitution rate refer to rehydration after a certain period of time rice weight in wet base and when non-rehydration dry weight ratio, rice after reflecting rehydration with
The similarity degree of fresh cooked rice is the major criterion for evaluating the rehydration of instant-rice product.There is table 1 it is found that embodiment instant noodles
The product rehydration of rice is above comparative example, and it is the sample of embodiment 1 that highest reconstitution rate, which is 1.59,.This is processed with product
Moisture content size in journey is related with gelatinization degree, and gelatinization degree is higher, and rehydration effect is poorer, moisture content in process
Lower, the rehydration effect of the grain of rice is better.
(2) Electronic Speculum is observed: being changed using surface sweeping Electronic Speculum observation sample surfaces starch granules.Appropriate amount of sample is taken to be pasted onto test
It on sample stage, is then covered using IB-V metal spraying, is placed on scanning electron microscopic observation platform, adjusted optically focused focal length and carry out observation of taking pictures, see
Examine the result is shown in Figure 1.
As shown in Figure 1, there are good Effect On Gelatinization Characteristics in the instant-rice sample surface region of embodiment, and surface starch is complete
Full gelatinization, but nucleus starch granules is intact, and is non-paste state；It is close to be gelatinized grain structure, and does not occur
The phenomenon that fracture.There are larger gaps with it for the instant-rice sample of comparative example, the phenomenon that quick-fried waist, and gelatinization degree not only occur
Higher, the damaged degree of surface starch particle is higher.The starch gelatinization degree highest of the nucleus of 3 rice of comparative example, has reached
To the effect being gelatinized completely.
(3) measurement of gelatinization degree: weighing instant-rice sample powder 3mg, adds the distilled water of 6 μ L, is sealed in DSC's
It in flat chassis, is placed in and balances 12h at room temperature, be measured using DSC (differential heating scan instrument) instrument.Instrument set temperature:
40 DEG C~90 DEG C, heating rate: 5 DEG C/min, observe sample gelatinization process.Calculation formula is as follows:
Gelatinization degree (GC, %)=(1- △ Hsample/ △ Hnative) * 100
The △ Hnative=6.778J/g of rice raw material fecula.
The △ Hsample=2.73J/g of 1 instant-rice of embodiment,
Gelatinization degree=(1-2.731/6.778) * 100=59.72%
The △ Hsample=2.016J/g of 2 instant-rice of embodiment,
Gelatinization degree=(1-2.016/6.778) * 100=70.26%
The △ Hsample=1.413J/g of 3 instant-rice of embodiment
Gelatinization degree=(1-1.413/6.778) * 100=79.15%
It, can by above data it is found that the gelatinization degree of the instant-rice of this patent method preparation can be controlled in 55~80%
It is suitably selected according to product demand；Retain the original Starch paste characters of rice, during subsequent self-heating after post cure
It is edible, more preferably close to the pleasure of the senses of fresh cooked rice.
The △ Hsample=1.863J/g of 1 instant-rice of comparative example,
Gelatinization degree=(1-1.863/6.778) * 100=72.51%
The △ Hsample=0.846J/g of 2 instant-rice of comparative example
Gelatinization degree=(1-0.846/6.778) * 100=87.52%
The △ Hsample=0.176J/g of 3 instant-rice of comparative example
Gelatinization degree=(1-0.176/6.778) * 100=97.40%
Available by above data, by immersion and the product of HIGH PRESSURE TREATMENT, gelatinization degree reaches 72~97%, paste
Change degree is higher, and starch is more easy to happen aging rise, the cating quality after seriously affecting the reheating of product.
(4) α-instant-rice edible quality sensory evaluation
According to standard GB/T/T 31323-2014, analyze the appearance of rice, color, fragrance, mouthfeel, rice grain it is soft
Degree, viscosity etc., sense organ evaluating meter are shown in Table 2, and sensory evaluation Score Lists are shown in Table 3.
2. instant-rice sense organ evaluating meter of table
3. instant-rice sensory evaluation Score Lists of table
By table 2~3 it is found that the instant-rice sensory evaluation score of embodiment is higher, reach 34 points of (full marks 40
Point) and the above score.In terms of wherein the higher quality of score is surface structure, have compared to the comparative example of other processing modes larger
Advantage, comparative example 3 appearance scoring it is minimum, illustrate that HIGH PRESSURE TREATMENT is affected to the structure of the grain of rice；Followed by palatability side
The performance of face embodiment preferably, illustrate made from it is neither too hard, nor too soft after product rehydration, have waxy, not half-cooked, suitable consumer likes.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of preparation method of the instant-rice suitable for self-heating food, which is characterized in that immersion or HIGH PRESSURE TREATMENT are not used,
When being cured, after rice is mixed with cooking liquor, under the conditions of 100~260 DEG C of superheated steams or 60~120 DEG C of boiling items
Curing to its gelatinization degree is 50~80% under part；
The cooking liquor is the aqueous solution containing 0.4~0.5wt% emulsion stabilizer, and the emulsion stabilizer is that weight ratio is
The cycloheptaamylose and soluble soybean polysaccharide of 0.9~1.4:1.
2. the method according to claim 1, wherein the cooking liquor further includes 0.04~0.06wt% lemon
Acid；
And/or the weight ratio of the rice and the cooking liquor is 1:8~9.
3. method according to claim 1 or 2, which is characterized in that using without boiling boiling and air pressure boiling technology.
4. method described in any one of claim 1 to 3, which is characterized in that after curing, using containing 0.5~
The aqueous solution of 1.0%wt palm oil and 0.5~1.0wt% glycerol is as the discrete liquid fast discrete grain of rice.
5. according to the method described in claim 4, it is characterized in that, the temperature of the control discrete liquid is 40~60 DEG C.
6. method according to claim 4 or 5, which is characterized in that after the discrete grain of rice, in the ring of relative humidity 20~40%
It is 20~40% by 50~70 DEG C of heated-air dryings to rice moisture content in border.
7. method described according to claim 1~any one of 6, which comprises the following steps:
(1) ripe under the conditions of 100~260 DEG C of superheated steams or under 60~120 DEG C of conditions of cooking after mixing rice with cooking liquor
Changing to its gelatinization degree is 50~80%, the rice after being cured；
The cooking liquor is 0.20~0.25wt% cycloheptaamylose containing 0.04~0.06wt% citric acid, 0.18~
The aqueous solution of 0.22wt% soluble soybean polysaccharide；
(2) aqueous solution containing 0.5~1.0wt% palm oil and 0.5~1.0wt% glycerol for the use of temperature being 40~60 DEG C is fast
Rice after the discrete curing of speed, filtering drain rake pine, obtain rice to be dried；
(3) rice to be dried is passed through to 50~70 DEG C of heated-air dryings in the environment of relative humidity 20~40%, is obtained
The dried rice that moisture content is 20~40%；
(4) by dried rice all wet at room temperature.
8. the method according to the description of claim 7 is characterized in that further include:
(5) controlled atmospheric packing is used, nitrogen content is 80~90% in gas, and carbon dioxide content is 10~20%.
9. the instant-rice being prepared using any one of claim 1~8 method.
10. application of the instant-rice as claimed in claim 9 in self-heating food.
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| CN112806521A (en) * | 2021-01-18 | 2021-05-18 | 东北农业大学 | Formula of self-heating cooked pear cake and preparation method thereof |
| CN113519776A (en) * | 2021-07-19 | 2021-10-22 | 安徽燕之坊食品有限公司 | Instant rice with five cereals and preparation method thereof |
| CN115708562A (en) * | 2022-11-28 | 2023-02-24 | 青海华实科技投资管理有限公司 | Ageing-resistant retrogradation highland barley coarse cereal instant rice and preparation method thereof |
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Application publication date: 20191112 |