CN101164443A - Method for processing instant rice - Google Patents
Method for processing instant rice Download PDFInfo
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- CN101164443A CN101164443A CNA200610137251XA CN200610137251A CN101164443A CN 101164443 A CN101164443 A CN 101164443A CN A200610137251X A CNA200610137251X A CN A200610137251XA CN 200610137251 A CN200610137251 A CN 200610137251A CN 101164443 A CN101164443 A CN 101164443A
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Abstract
The present invention relates to a processing method of instant rice. It is made up by using dried rice as raw material and adopting the processes of hot baking, modifying, cooking, dispersing and vacuum drying, etc.
Description
Technical field
The present invention relates to the processing method of a kind of processing method of instant food, particularly a kind of instant rice.
Background technology
The quick cooking rice goods mainly comprise instant rice stick, instant porridge, instant rice etc. at present.Carry out expanded making again after the general employing slaking drying, swelling temperature is generally up to 250 ℃, and baking temperature generally also more than 160 ℃, adopts the time of general drying means drying longer, causes nutritive loss big, and shelf life is relatively short, cost is higher.Longer with the instant rice rehydration time that said method is made, generally need more than 10 minutes, mouthfeel is undesirable after the rehydration, influences the consumption and the fast food of product to a certain extent.
Summary of the invention
The invention provides a kind of processing method of instant rice, the instant rice rehydration time of making is short, and mouthfeel is good after the rehydration.
The present invention adopts following technical scheme: the rice with drying is a raw material, is processed into through heat baking, upgrading, boiling, discrete, drying process, and its technological process is: at first selected rice, reject impurity, and rice selects for use polished rice, long-grained nonglutinous rice or its mixture all can;
Carry out the heat baking then, that is: rice heat under 85～98 ℃ temperature was dried by the fire 6～25 minutes, make the grain of rice form a kind of microcellular structure;
Carry out upgrading again, that is: adding the concentration of doing 1.5～3 times of Mi Chongliang is the aqueous alkali of 30～100ppm, soaked 2～4 hours, molten partial impurities and the destruction partial starch hydrogen bond of going, make rice be convenient to gelatinization, eluriate for several times with clear water afterwards, the wet rice after obtaining handling, moisture is about 25～35%;
Carry out boiling then, promptly in the wet rice behind upgrading, concentration that add to do 1.2～10 times of Mi Chongliang is that 0.02～0.3% the hydrophily monoglyceride aqueous solution carries out boiling, make the rice gelatinization, adding the hydrophily monoglyceride aqueous solution purpose during boiling is the influence that prevents rice fat in the digestion process on the one hand, by effect starch hydrogen bond, rice gelatinization system is stablized be difficult for bringing back to life on the other hand;
Disperse, that is: after the rice after the boiling being disperseed, place the water of doing 5～8 times of Mi Chongliang to soak, soaking temperature is 0～55 ℃, and soak time is 10～40 minutes, prevents that rice grain from continuing gelatinization;
Rice after will dispersing at last carries out drying, carries out vacuum freeze drying after the rice monomer freezes again that is:, and dry back moisture is 2～8%, promptly makes the instant rice finished product.
Aforesaid digesting technoloy can adopt two kinds of preferred implementation, a kind ofly be: in the rice behind upgrading, add the concentration of doing 1.2～2 times of Mi Chongliang and be 0.1～0.2% the hydrophily monoglyceride aqueous solution, and with steam boiling 12～60 minutes under 1～3 atmospheric pressure; Another kind is: the concentration that adds 7～10 times of dried Mi Chongliang in the rice behind upgrading is 0.02～0.03% the hydrophily monoglyceride aqueous solution, and boiling is 15～25 minutes under 88～96 ℃ temperature.
Aforesaid aqueous alkali can adopt sodium hydrate aqueous solution or other edible alkali aqueous solutions.
In the aforesaid discrete technology, the method that the rice after the boiling is disperseed can adopt mechanical presses or break up with water under high pressure rice is disperseed.
Carry out upgrading because the present invention adopts heat baking, add alkali, add the monoglyceride aqueous solution during boiling, improve boiling efficiency, shorten the rice gelatinization time, guarantee Stability Analysis of Structures after the gelatinization, be difficult for after the drying bringing back to life; In time be cooled to after the boiling below 55 ℃, stoping rice to continue gelatinization, and, effectively reducing the thickness that the rear surface gelatinized corn starch is restored in the instant rice suction with the unnecessary starch in cold water flush away rice grain surface; Adopt Vacuum Freezing ﹠ Drying Technology, guarantee the system rice grain still can keep gelatinization in the dehydration dry run after, and can stablize the multi-cellular structure that stays after the moisture loss, effectively reduce starch retrogradation, extend the shelf life, moisture can arrive the rice grain center rapidly during rehydration, reduces the time that the suction of rice grain center recovers, and guarantees rice grain mouthfeel and instant.
The specific embodiment
Embodiment 1:
Get 1 kilogram of long-grained nonglutinous rice, behind the decontamination, place baking oven to dry 20 minutes down at 93 ℃, 2 kilograms of sodium hydrate aqueous solutions that in the long-grained nonglutinous rice after the heat baking, add 90ppm, soaked 2 hours, water is soaked in elimination, eluriates 2～3 times with cold water, add concentration again and be 2 kilograms of 0.3% the hydrophilic monoglyceride aqueous solution, feed steam, under 1 atmospheric pressure, steamed 40～50 minutes, take out rice grain, with putting into 6 kg water after the mechanical presses dispersion, soak 30 fens kinds down at 55 ℃ and disperse, behind the elimination excessive moisture, it is freezing to send into fluidization tunnel mono-frozen machine, after vacuum freeze drying, get 740 gram instant rice finished products.
The suction immediately in cold water of the rice grain of instant rice is restored, and peculiar shape of rice and mouthfeel are arranged.After pouring rice grain with boiling water, rice grain suction is restored, no obvious hard-core after 3 minutes, and soft have rice shape and a mouthfeel.
Embodiment 2:
Get 1 kilogram of polished rice, behind the decontamination, place baking oven to dry 8 minutes down at 85 ℃, 2 kilograms of sodium hydrate aqueous solutions that in the polished rice after the heat baking, add 80ppm, soaked 2 hours, water is soaked in elimination, eluriates 2～3 times with cold water, and the concentration that adds 95～98 ℃ again is 9 kilograms of 0.02% the hydrophilic monoglyceride aqueous solution, 92～96 ℃ of following boilings 23～25 minutes, take out rice grain, put into 6 kilograms of cold water after breaking up with water under high pressure, soak 10～15 fens kinds down at 55 ℃ and disperse, behind the elimination excessive moisture, it is freezing to send into fluidization tunnel mono-frozen machine, after vacuum freeze drying, gets 700 gram instant rice finished products.
The suction immediately in cold water of the rice grain of instant rice is restored, and peculiar shape of rice and mouthfeel are arranged.After pouring rice grain with boiling water, rice grain suction is restored, no obvious hard-core after 4 minutes, and soft have rice shape and a mouthfeel.
Above-mentioned is two specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and allly utilizes this design that the present invention is carried out the change of unsubstantiality, all belongs to the behavior of invading protection domain of the present invention.
Claims (6)
1. the processing method of an instant rice, it is characterized in that: the rice with drying is a raw material, be processed into through heat baking, upgrading, boiling, discrete, drying process, wherein:
The temperature of stoving process is 85～98 ℃, and drying time is 6～25 minutes;
Modifying process is that the rice after the heat baking is placed the concentration of doing 1.5～3 times of Mi Chongliang is that the aqueous alkali of 30～100ppm soaks, and soak time is 2～4 hours;
Digesting technoloy is that to add the concentration of doing 1.2～10 times of Mi Chongliang in the rice behind upgrading be that 0.02～0.3% the hydrophily monoglyceride aqueous solution carries out boiling;
Discrete technology is after the rice after the boiling is disperseed, to place the water of doing 5～8 times of Mi Chongliang to soak, and soaking temperature is 0～55 ℃;
Drying process carries out vacuum freeze drying after adopting monomer to freeze again.
2. according to the processing method of the described a kind of instant rice of claim 1, it is characterized in that: described digesting technoloy is that concentration that add to do 1.2～2 times of Mi Chongliang in the rice behind upgrading is 0.1～0.2% the hydrophily monoglyceride aqueous solution, and with steam boiling 12～60 minutes under 1～3 atmospheric pressure.
3. according to the processing method of the described a kind of instant rice of claim 1, it is characterized in that: described digesting technoloy is that concentration that add to do 7～10 times of Mi Chongliang in the rice behind upgrading is 0.02～0.03% the hydrophily monoglyceride aqueous solution, and boiling is 15～25 minutes under 88～96 ℃ temperature.
4. according to the processing method of the described a kind of instant rice of claim 1, it is characterized in that: described rice is polished rice, long-grained nonglutinous rice or its mixture.
5. according to the processing method of the described a kind of instant rice of claim 1, it is characterized in that: described aqueous alkali is a sodium hydrate aqueous solution.
6. according to the processing method of the described a kind of instant rice of claim 1, it is characterized in that: in the described discrete technology, the method that the rice after the boiling is disperseed can adopt the mechanical presses method or break up method with water under high pressure.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200610137251XA CN100512672C (en) | 2006-10-18 | 2006-10-18 | Method for processing instant rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200610137251XA CN100512672C (en) | 2006-10-18 | 2006-10-18 | Method for processing instant rice |
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| CN101164443A true CN101164443A (en) | 2008-04-23 |
| CN100512672C CN100512672C (en) | 2009-07-15 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232522A (en) * | 2011-08-12 | 2011-11-09 | 江南大学 | Production method for instant rice |
| CN101731520B (en) * | 2009-12-25 | 2012-05-23 | 合肥工业大学 | Preparation process of convenient rice |
| CN102894257A (en) * | 2012-10-17 | 2013-01-30 | 武汉市江声科技有限公司 | Polynary mixed instant rice and processing method of polynary mixed instant rice |
| CN103202435A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Freeze-drying block instant porridge, production process and edible method thereof |
| CN103202436A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Production process for instant rice in vegetable soup |
| EP2698068A1 (en) | 2012-08-16 | 2014-02-19 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | New method for making fast cooking rice |
| CN103652592A (en) * | 2014-01-03 | 2014-03-26 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
| CN103919049A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Gray water zongzi and manufacturing method thereof |
| CN105380506A (en) * | 2010-07-02 | 2016-03-09 | 廉光锡 | Apparatus and method of manufacturing completely cooked rice which is completely cooked in sterilized condition |
| CN108208553A (en) * | 2016-12-15 | 2018-06-29 | 株式会社佐竹 | The manufacturing method of instant rice |
| CN110367457A (en) * | 2019-06-12 | 2019-10-25 | 天津农学院 | A method of inhibiting the retrogradation of precuring cereal |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN112890084A (en) * | 2020-12-31 | 2021-06-04 | 丰益(上海)生物技术研发中心有限公司 | High-quality rice special for oolong pot and preparation method thereof |
-
2006
- 2006-10-18 CN CNB200610137251XA patent/CN100512672C/en active Active
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731520B (en) * | 2009-12-25 | 2012-05-23 | 合肥工业大学 | Preparation process of convenient rice |
| CN105380506A (en) * | 2010-07-02 | 2016-03-09 | 廉光锡 | Apparatus and method of manufacturing completely cooked rice which is completely cooked in sterilized condition |
| CN102232522B (en) * | 2011-08-12 | 2013-02-13 | 江南大学 | Production method for instant rice |
| CN102232522A (en) * | 2011-08-12 | 2011-11-09 | 江南大学 | Production method for instant rice |
| CN103202435A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Freeze-drying block instant porridge, production process and edible method thereof |
| CN103202436A (en) * | 2012-01-17 | 2013-07-17 | 绍兴市东海食品有限公司 | Production process for instant rice in vegetable soup |
| EP2698068A1 (en) | 2012-08-16 | 2014-02-19 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | New method for making fast cooking rice |
| CN102894257A (en) * | 2012-10-17 | 2013-01-30 | 武汉市江声科技有限公司 | Polynary mixed instant rice and processing method of polynary mixed instant rice |
| CN102894257B (en) * | 2012-10-17 | 2014-02-12 | 武汉市江声科技有限公司 | Polynary mixed instant rice and processing method of polynary mixed instant rice |
| CN103652592A (en) * | 2014-01-03 | 2014-03-26 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
| CN103919049A (en) * | 2014-04-24 | 2014-07-16 | 灵山县龙润工贸有限公司 | Gray water zongzi and manufacturing method thereof |
| CN108208553A (en) * | 2016-12-15 | 2018-06-29 | 株式会社佐竹 | The manufacturing method of instant rice |
| CN110367457A (en) * | 2019-06-12 | 2019-10-25 | 天津农学院 | A method of inhibiting the retrogradation of precuring cereal |
| CN110367457B (en) * | 2019-06-12 | 2022-12-13 | 山西师范大学 | Method for inhibiting retrogradation of pre-cured grains |
| CN112890084A (en) * | 2020-12-31 | 2021-06-04 | 丰益(上海)生物技术研发中心有限公司 | High-quality rice special for oolong pot and preparation method thereof |
| CN112790333A (en) * | 2021-01-15 | 2021-05-14 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
| CN112790333B (en) * | 2021-01-15 | 2023-10-03 | 新乡市亚特兰食品有限责任公司 | Crystalline self-cooked rice and preparation method thereof |
Also Published As
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|---|---|
| CN100512672C (en) | 2009-07-15 |
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