CN112089008A - Preparation method of high-taste whole-grain instant rice - Google Patents
Preparation method of high-taste whole-grain instant rice Download PDFInfo
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Classifications
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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Abstract
The invention discloses a preparation method of high-taste whole-grain instant rice, belonging to the technical field of food. The invention provides a preparation method of instant rice, which comprises the following steps: weighing a certain amount of white rice and coarse cereals, uniformly mixing, washing, soaking, filtering, steaming at normal pressure, replenishing water, vacuum packaging, autoclaving, cooling and taking out to obtain the high-taste whole-grain instant rice; the mass ratio of the white rice to the coarse cereals is 1: (0.8 to 1.2); the coarse cereals comprise 8-10 parts of mung beans, 8-25 parts of black rice, 6-25 parts of oat germ rice, 4-10 parts of red glutinous rice and 3-15 parts of tartary buckwheat. The white rice and the fluidized coarse cereals are compounded, and the interaction between the white rice and the fluidized coarse cereals is utilized to disperse the whole-grain instant rice, reduce the viscosity of the whole-grain instant rice and shorten 3-4 min.
Description
Technical Field
The invention relates to a preparation method of high-taste whole-grain instant rice, belonging to the technical field of food.
Background
More than two thirds of people in China have staple food of rice, and white rice plays an important role in the life of people. With the improvement of living standard, people have more and more knowledge on healthy staple food, the acceptance of the staple food added with coarse cereals is higher and higher, and the consumption of the coarse cereals is gradually increased since 2000 years. The pace of modern work and life is constantly accelerated, the demand of instant food is increasing day by day, and the convenience of rice as staple food is also becoming a development trend.
However, most of the instant rice produced at present is made of single white rice raw material, so that the difference between the taste and the viscosity of the instant rice and the rice cooked in the traditional mode is large, and the requirement of consumers on the taste cannot be met. There are many factors affecting the quality of instant rice, wherein the characteristics of the starch of the white rice change to different degrees during the storage of the instant rice, and the changes comprise: the phenomena of high starch molecular crystallinity, reduced rice viscosity, increased gel hardness and the like are all the characteristics of starch aging, and directly result in the reduction of the taste and the quality of the instant rice. In addition, the instant rice has a single taste, and is an obvious disadvantage of tasteless food.
The common starch retrogradation resisting method for instant rice is to add quality improving agents such as enzyme, emulsifier, polysaccharide and active substance extract; there are also physical methods to improve starch retrogradation. Different improving methods have different effects. Researches show that some active substances in the coarse cereals can inhibit the retrogradation of starch in the white rice, for example, procyanidin in the black rice can inhibit the retrogradation of the starch in the white rice, and after the coarse cereals are added, protein, fat and partial active substances in the coarse cereals can possibly inhibit the retrogradation of light flour of the white rice. The instant rice has a single taste, the defect of poor taste of rice is mostly made up by the side dish of the instant rice, no instant rice products with high taste and easy cooking are available on the market, and a plurality of coarse cereals cannot be cooked with the rice at the same time, except that the coarse cereals need to be soaked at night before cooking, some coarse cereals have unique taste, especially some coarse cereals have unpleasant smell, which are important factors restricting the wide and higher proportion addition of the coarse cereals in the instant rice.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of high-taste whole grain instant rice, which is characterized in that the rice is added with coarse cereals, and the coarse cereals are mostly rich in dietary fibers and active substances, so that the raw materials of the instant rice have the obvious effects of dispersing the whole grain instant rice, reducing the viscosity of the whole grain instant rice, reducing the reheating time and improving the taste and color of the whole grain instant rice.
The first purpose of the invention is to provide a preparation method of high-taste whole-grain instant rice, which comprises the following steps: weighing a certain amount of white rice and coarse cereals, uniformly mixing, washing, soaking, filtering, steaming at normal pressure, replenishing water, vacuum packaging, autoclaving, cooling and taking out to obtain the high-taste whole-grain instant rice; the mass ratio of the white rice to the coarse cereals is 1: (0.8 to 1.2); the coarse cereals comprise 8-25 parts of mung beans, 8-25 parts of black rice, 6-25 parts of oat germ rice, 5-25 parts of black sticky rice and 3-15 parts of tartary buckwheat.
In one embodiment of the present invention, the mung beans are obtained by high-temperature fluidization treatment under the following fluidization conditions: the temperature is 165-180 ℃, and the time is 30-60 s.
In one embodiment of the present invention, the black rice is obtained by high temperature fluidization, and the fluidization conditions are as follows: the temperature is 145-160 ℃, and the time is 30-60 s.
In one embodiment of the invention, the elutriation is followed by soaking in water for 50-90 min.
In one embodiment of the invention, the steaming is carried out at atmospheric pressure for 30-50 min.
In one embodiment of the invention, the amount of water supplement is 30-80% of the total weight of the cooked rice.
In one embodiment of the invention, the vacuum packaging is an autoclaved food grade packaging material.
In one embodiment of the invention, the autoclaving is carried out for 20 to 40 min.
The second purpose of the invention is to provide the instant rice prepared by the method.
In one embodiment of the present invention, the water content of the instant rice is 58-62%.
The third purpose of the invention is to provide an eating method of the instant rice, which can be eaten only by steaming at normal pressure, microwave or reheating by a self-heating device, and the reheating lasts for 2-10 min.
The invention has the beneficial effects that:
(1) the proportion of the coarse cereals selected by the invention meets the requirements of the whole-grain food (the content of the whole grains is equal to or more than 50 percent) and meets the requirements of the whole-grain instant rice. The product of the invention has the advantages of good taste and sufficient flavor of coarse cereals.
(2) The invention can make up the defects of easy retrogradation and poor taste of the instant rice after storage by optimizing the proportion combination of the whole-grain and coarse-cereal instant rice, comprehensively utilizes the advantages of the coarse cereals to produce the high-taste whole-grain instant rice with good taste and short reheating time, and can improve the taste value of the whole-grain and coarse-cereal instant rice to 49-53 minutes (full score is 60) after short-term (4 ℃,7 days) storage; the interaction of the white rice and the fluidized coarse cereals shortens the reheating time of the normal-pressure steaming by 3-4 min compared with the conventional instant rice.
(3) The technical scheme of the invention effectively solves the problems of poor taste, long reheating time and high GI value of the whole grain instant rice in the storage process, and simultaneously, the added coarse cereals are all complete coarse cereal particles, and the processes of crushing, puffing, enzymolysis and the like are not needed, no external source is added, no special equipment is needed, the production process is simple, and the industrialized production is facilitated.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Sensory evaluation:
and selecting 10 sensory evaluation judges from the sensory evaluation method table of GB/T15682-.
TABLE 1 sensory evaluation score sheet
2. The reheating time detection method comprises the following steps:
after the sealed high-taste whole grain instant rice subjected to autoclaving is placed in a refrigerator at 4 ℃ for 7 days, steaming is carried out under normal pressure, a multi-path temperature tester (Jinkejin Ailian electronic technology Co., Ltd. in Changzhou) is adopted to detect the temperatures of different points of the high-taste whole grain instant rice, and the starch gelatinization temperature is taken as the reference of 80-85 ℃, so that the reheating time of the different high-taste whole grain instant rice subjected to normal-pressure steaming is obtained according to the proportion.
3. The detection method of the GI value comprises the following steps:
the GI value of the instant rice was measured according to the method of WS/T652-plus 2019 issued by the national health and health Committee on 6, 11/2019.
Example 1:
weighing 50g of white rice, 25g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 8g of fluidized black rice (the fluidization temperature is 150 ℃, the fluidization time is 55s), 6g of oat germ rice, 6g of red glutinous rice and 5g of tartary buckwheat according to a matching proportion, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, filtering, cooking at normal pressure for 50min, supplementing 40g of water, filling into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging, sterilizing at high temperature for 30min, cooling and taking out to obtain the high-taste whole grain instant rice.
Example 2:
weighing 50g of white rice, 8g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 25g of fluidized black rice (the fluidization temperature is 150 ℃, the fluidization time is 55s), 6g of oat germ rice, 6g of red glutinous rice and 5g of tartary buckwheat according to a matching proportion, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, filtering, cooking at normal pressure for 50min, adding 40g of water, filling into a food-grade packaging material capable of being sterilized under high pressure, vacuum packaging, sterilizing at high temperature for 30min, cooling and taking out to obtain the high-taste whole grain instant rice.
Example 3:
weighing 50g of white rice, 8g of fluidized mung beans (the fluidization temperature is 180 ℃ and the fluidization time is 55s)), 8g of fluidized black rice (the fluidization temperature is 150 ℃ and the fluidization time is 55s), 25g of oat germ rice, 6g of black glutinous rice and 3g of tartary buckwheat according to the matching proportion, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, filtering, cooking at normal pressure for 50min, supplementing 40g of water, filling into a food-grade packaging material capable of being sterilized under high pressure, carrying out vacuum packaging, sterilizing at high temperature for 30min, cooling and taking out to obtain the high-taste whole-grain instant rice.
Example 4:
weighing 50g of white rice, 8g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 8g of fluidized black rice, the fluidization temperature is 150 ℃, the fluidization time is 55s), 6g of oat germ rice, 25g of black glutinous rice and 3g of tartary buckwheat according to a matching proportion, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, filtering, cooking at normal pressure for 50min, supplementing 40g of water, filling into a food-grade packaging material capable of being sterilized under high pressure, carrying out vacuum packaging, carrying out high-temperature sterilization for 30min, cooling and taking out to obtain the high-taste whole grain instant rice.
Example 5:
weighing 50g of white rice, 10g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 150 ℃, the fluidization time is 55s), 10g of oat germ rice, 5g of red glutinous rice and 15g of tartary buckwheat according to the mixing proportion, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, filtering, cooking at normal pressure for 50min, supplementing 40g of water, filling into a food-grade packaging material capable of being sterilized under high pressure, carrying out vacuum packaging, carrying out high-pressure sterilization for 30min, cooling and taking out to obtain the high-taste whole-grain instant rice.
Example 6:
weighing 50g of white rice, 10g of fluidized mung beans (the fluidization temperature is 180 ℃, the fluidization time is 55s), 10g of fluidized black rice (the fluidization temperature is 150 ℃, the fluidization time is 55s), 10g of oat germ rice, 10g of red glutinous rice and 10g of tartary buckwheat according to a matching proportion, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, steaming at normal pressure for 50min, supplementing 40g of water, filling into a food-grade packaging material capable of being sterilized at high pressure, carrying out vacuum packaging, carrying out high-pressure sterilization for 30min, cooling and taking out to obtain the high-taste whole grain instant rice.
Comparative example 1: instant rice made of pure white rice
Weighing 100g of rice, uniformly mixing, washing, adding water, soaking at normal temperature for 40min, steaming at normal pressure for 50min, filtering, replenishing water for 40g, packaging into food-grade packaging material capable of being autoclaved, vacuum packaging, autoclaving for 30min, cooling, and taking out to obtain the pure rice instant rice.
Comparative example 2: instant rice made of coarse cereals
Compared with the embodiment 1, the white rice is omitted, the mixture ratio of the coarse cereals is kept unchanged, 20g of fluidized mung beans (the fluidization temperature is 180 ℃, and the fluidization time is 55s), 20g of fluidized black rice (the fluidization temperature is 150 ℃, and the fluidization time is 55s), 20g of oat germ rice, 20g of red glutinous rice and 20g of tartary buckwheat are weighed according to the mixture ratio, are uniformly mixed, are washed, are added with water and are soaked at normal temperature for 40min, are filtered, are steamed at normal pressure for 50min and are supplemented with 40g of water, are filled into a food-grade packaging material capable of being sterilized at high pressure, are subjected to vacuum packaging and high-pressure sterilization for 30min, and are cooled and.
Comparative example 3:
compared with the example 1, the addition amount of the white rice is increased, the mixture ratio of the coarse cereals is kept unchanged, 60g of the white rice, 8g of the fluidized mung beans (the fluidization temperature is 180 ℃, and the fluidization time is 55s), 8g of the fluidized black rice (the fluidization temperature is 150 ℃, and the fluidization time is 55s), 8g of the oat germ rice, 8g of the red sticky rice and 8g of the tartary buckwheat are weighed according to the mixture ratio, are uniformly mixed, are washed, are added with water and are soaked at normal temperature for 40min, are filtered, are steamed at normal pressure for 50min, are filled into a food-grade packaging material capable of being sterilized at high pressure, are subjected to vacuum packaging, are sterilized at high pressure for 30.
Comparative example 4:
compared with the embodiment 1, the addition amount of the white rice is reduced, the mixture ratio of the coarse cereals is kept unchanged, 40g of the white rice, 12g of the fluidized mung beans (the fluidization temperature is 180 ℃, and the fluidization time is 55s), 12g of the fluidized black rice (the fluidization temperature is 150 ℃, and the fluidization time is 55s), 12g of the oat germ rice, 12g of the red sticky rice and 12g of the tartary buckwheat are weighed according to the mixture ratio, are uniformly mixed, are washed, are added with water and are soaked at normal temperature for 40min, are filtered, are steamed at normal pressure for 50min, are supplemented with 30g of water, are filled into a food-grade packaging material capable of being sterilized at high pressure, are subjected to vacuum packaging, are sterilized.
TABLE 2 comparative and example results of the reheat temperature and sensory evaluation after the reheat of high-taste whole grain instant rice
The results in table 2 show that after the high-taste whole grain instant rice is stored for 7 days at 4 ℃, the taste value of the whole grain rice is obviously improved by compounding the coarse grains under the proportioning condition of the embodiment by adopting the same evaluation index after steaming and reheating at normal pressure; except improving the color and appearance of the whole-grain instant rice; the effect of improving the palatability is better; especially, the use amounts of the oat germ rice and the red glutinous rice are the most critical for improving the elasticity and the viscosity of the high-taste whole-grain instant rice; by controlling the addition amount of the mung beans, the GI value of the high-taste whole grain instant rice can be obviously reduced, the taste of the rice can be improved, the special bean fragrance is realized, and meanwhile, the effect of obviously improving the viscosity of the high-taste whole grain instant rice is realized. The addition amount of the black rice is increased, the color of the high-taste whole-grain instant rice is obviously improved, the black rice has attractive color of black food, in addition, the seed coat of the black rice is rich in procyanidine, and numerous researches show that the procyanidine has an obvious effect of inhibiting the activity of alpha-amylase and can slow down the digestion and absorption of human bodies to starch. The oat germ rice is free of shells and thorns which are difficult to cook and digest and have strong stimulation to intestines and stomach, bran and whole germs which retain the original most core nutritional value of naked oats are added into the coarse cereal instant rice, the oat germ rice has the characteristics of smooth mouthfeel and Q glutinous elasticity, can be used for a long time, and has an obvious effect of improving the elasticity of the coarse cereal instant rice. The red glutinous rice has high viscosity, is rich in active nutrient substances, is healthy compared with white rice, can replace part of the white rice by adding the red glutinous rice, can improve the color of the rice, and can obviously improve the viscosity of the coarse cereal rice under reasonable matching conditions; the tartary buckwheat is a food material with homology of medicine and food, contains rich active substances, wherein the content of bioflavonoids is 13.5 times of that of the tartary buckwheat, is known as the king of five cereals, has obvious effects on reducing blood fat, blood pressure and blood sugar, can be added into the high-taste whole-grain instant rice to strengthen the functionality of the high-taste whole-grain instant rice, but the tartary buckwheat is dark green due to the color, is singly added into the instant rice, is too dark in color and affects the appetite, and is matched into the high-taste whole-grain instant rice according to a certain proportion, so that the color and the taste of the high-taste whole-grain instant rice cannot be affected, the GI value of the high-taste whole-grain instant rice can be reduced, and the effect of enhancing the functionality of the coarse cereal rice is achieved.
In example 1, the fluidized mung beans in the high-taste whole grain instant rice are increased in proportion and moderate in taste, and the fluidized mung beans have good bean flavor and the bean flavor is well preserved after reheating. Meanwhile, the mung beans have a good effect of improving the viscosity of the high-taste whole grain instant rice, so that the mung beans have better dispersibility. In example 2, the ratio of the fluidized black rice in the high-taste whole grain instant rice was increased, and the whole grain instant rice had an attractive color. In example 3, when the addition amount of the oat germ rice was increased, the hardness, viscosity, etc. of the high-taste whole-grain instant rice were improved, the color was significantly white, the taste Q was elastic, and the rice was elastic and chewy. In example 5, the viscosity of the high-taste whole grain instant rice and the taste of the rice were improved by increasing the amount of the red glutinous rice, and the viscosity of the red glutinous rice after cooking was high, but the viscosity of the red glutinous rice was different from that of the rice due to the difference in structure between the red glutinous rice and the rice, and the red glutinous rice was sticky and glutinous, and the taste of the high-taste whole grain instant rice was improved to some extent. Example 5, after the addition amount of tartary buckwheat in the high-taste whole grain instant rice is increased, the tartary buckwheat is dark green due to the color, and is singly added into the instant rice, the color is slightly dark, the color is general, compared with general coarse cereals, the tartary buckwheat contains more active substances, is suitable for being added into the high-taste whole grain instant rice, and has the obvious effect of reducing the GI value of the high-taste whole grain instant rice. Example 6, different coarse cereals are added according to a reasonable ratio, the color and luster of the high-taste whole grain instant rice are high, and the palatability is well evaluated.
Comparative example 1 is pure white instant rice, which has high viscosity after reheating and poor palatability of hardness, has no rice flavor when eaten, and has a GI value as high as 89.17; comparative example 2 the GI value of the instant coarse cereal rice prepared from all the coarse cereals was 58.41, but the rice was loose, long reheating time, poor effect, high hardness, difficult swallowing, heavy coarse cereal taste, and unacceptable. And in the comparative example 3, the proportion of the white rice is increased, after reheating, the viscosity of the rice is increased, the minor cereals are light in taste, poor in color and luster, and high in GI value, and the requirement that the proportion of the whole cereals in the high-taste whole-cereal instant rice is more than or equal to 50% cannot be met. In comparative example 4, the ratio of rice was reduced, and the resulting product had a long reheating time, poor viscosity, high hardness, and poor mouth feel, and was difficult to swallow.
Therefore, by adjusting the proportion of the coarse cereals and matching the coarse cereals with the white rice in a ratio of 1:1, the reheating time of the obtained high-taste whole-grain instant rice is between 8 and 9min under the same reheating condition; the reheating time of the pure white rice and the pure coarse cereal instant rice in the comparative examples 1 and 2 is 12min and 13min respectively, so that the interaction between the white rice and the coarse cereals can disperse the high-taste whole cereal instant rice, reduce the viscosity of the high-taste whole cereal instant rice, reduce the reheating time, greatly reduce the energy consumption, and meet the harsh requirements on heating time, dining time and heating energy conservation in some special scenes; the GI value of the high-taste whole grain instant rice is between 60.2 and 66.88, and compared with the GI 89.17 of the white rice, the GI value is obviously reduced by 28 percent, thereby meeting the requirement of foods with middle GI value. After eating, the release of blood sugar can be delayed, and the health is facilitated.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A preparation method of high-taste whole-grain instant rice is characterized by comprising the following steps: weighing a certain amount of white rice and coarse cereals, uniformly mixing, washing, soaking, filtering, steaming at normal pressure, replenishing water, vacuum packaging, autoclaving, cooling and taking out to obtain the high-taste whole-grain instant rice; the mass ratio of the white rice to the coarse cereals is 1: (0.8 to 1.2); the coarse cereals comprise 8-25 parts of mung beans, 8-25 parts of black rice, 6-25 parts of oat germ rice, 5-25 parts of black sticky rice and 3-15 parts of tartary buckwheat.
2. The method of claim 1, wherein the mung beans are obtained by a high temperature fluidization process under the following conditions: the temperature is 165-180 ℃, and the time is 30-60 s.
3. The method as claimed in claim 1, wherein the black rice is obtained by high temperature fluidization under the conditions of: the temperature is 145-160 ℃, and the time is 30-60 s.
4. The method of claim 1, wherein the elutriation is followed by soaking in water for 50-90 min.
5. The method according to claim 1, wherein the steaming is performed at atmospheric pressure for 30-50 min.
6. The method of claim 1, wherein the amount of water supplement is 30% to 80% of the total weight of the cooked rice.
7. The method of claim 1, wherein the vacuum packaging is an autoclaved food grade packaging material.
8. The method of claim 1, wherein autoclaving is performed for 20-40 min.
9. Instant rice prepared by the method of any one of claims 1 to 8.
10. An eating method of the instant rice as claimed in claim 9, wherein the instant rice is eaten by steaming at normal pressure, microwave or reheating with a self-heating device, and the reheating is carried out for 2-10 min.
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