CN101185490A - Method for producing instant rice - Google Patents
Method for producing instant rice Download PDFInfo
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- CN101185490A CN101185490A CNA2007101794342A CN200710179434A CN101185490A CN 101185490 A CN101185490 A CN 101185490A CN A2007101794342 A CNA2007101794342 A CN A2007101794342A CN 200710179434 A CN200710179434 A CN 200710179434A CN 101185490 A CN101185490 A CN 101185490A
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- rice
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- slaking
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Abstract
The invention relates to 'a production method of instant rice', which pertains to the foodstuff processing field. The production method of instant rice consists of cleaning out, soaking and slacking, and is characterized in that: enzyme treatment of the rice is needed before slaking; the enzyme treatment is that papain, cellulose and/or pectin are added into the soaked rice and mixed fully. The rice produced by the invention can be kept fresh for a long time and has a good taste, without taste of rice bran, retrogradation and aging. The enzyme treatment has simple technique, and the quality of the rice is substantially improved and the instant rice is easily accepted by consumers without increasing much cost.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of production method of instant-rice.
Background technology
Along with the quickening of modern life rhythm, instant food becomes and more and more is subjected to people's favor.Can be commercially available a feast for the eyes, miscellaneous all is instant noodles, convenient rice noodle, and the instant-rice product is rarely found by contrast, and this main cause is that the rice structure is different with flour, be processed into very difficulty of instant-rice, the cost height, mouthfeel is poor, is difficult for garnishes.The conventional processing technology that instant-rice adopts is: cleaning-immersion-slaking, but can bring back to life and wear out after the rice grain long storage time that makes, even adopt vacuum-packed, its holding time can not be oversize, so existing instant-rice multi-processing becomes the dehydration particle, but the rice grain fragmentation is shrivelled, the rice bran flavor is big, the sensation that the soup gruel is arranged after the rehydration, some enterprise is the longer desiccator bag that also drops into of holding time.And edible modes that adopt noodle soup of noodles, instant noodles adopt bubble food mode then to be easy to be accepted by the consumer. moreTherefore instant-rice fails to be widely current on market as instant noodles.But China's southern area is staple food with rice all, and the market of instant-rice is very big, and is very big to the demand of instant-rice.
Summary of the invention
The invention provides a kind of production method of instant-rice, the grain of rice of its slaking can fresh-keepingly not brought back to life more than 6 months after the vacuum packaging without dehydration, and is aging, edible through heating, fragrant as the rice that has just cooked.
A kind of production method of instant-rice comprises cleaning, immersion and maturation stage, it is characterized in that: the preceding rice of slaking need be handled through enzyme, and it is fully to mix in the rice after papain, cellulase and/or the pectin adding immersion that described enzyme is handled.
The weight ratio of described papain, cellulase and/or pectin and rice is: 1: 25-35.
It is 25%-30% that described immersion makes the water absorption rate of rice.
25 ℃-60 ℃ of described soaking temperatures, soak time 30-180 minute.
40 ℃-60 ℃ of preferred soaking temperatures, soak time 60 minutes.
Described slaking was meant at 90 ℃ of-100 ℃ of following boiling 15-25 minutes.
Described cleaning is the impurity that contains in the removal rice except that being.
The special construction of rice is meant and contains amylose in the rice starch that amylose has delayed the gelatinization of the grain of rice to a certain extent, and the rice curing time is prolonged.Long storage time can be brought back to life or be aging, therefore for preventing that amylose regroups in the rice, adopts the mode of enzyme processing, and available enzyme is papain, cellulase, pectase etc.
The effect that the rice enzyme is handled:
(1) prevents the quantity that straight chain molecule regroups.
(2) improve water imbibition, retention ability and slaking speed, promote the moisture equilibrium, prevent that amylose from bringing back to life or aging.
(3) improve the local flavor and the mouthfeel of instant-rice, no hard-core rehydration is fast.
It is an important procedure that rice soaks, and is to create necessary condition for the rice slaking.The purpose of soaking is that rice suction and self are expanded.General rice water absorption rate is below 25%, and it is saturating to be difficult for boiling, influences the instant-rice quality, is difficult for rehydration when edible.General rice water absorption rate is best at 25%-30%.(seeing Table 1)
Rice soaks two conditions of mainly grasping: temperature and time.The temperature height reduces soak time, the low soak time that prolongs of temperature.Long soaking time might be fermented, the rice nutrition leak.The too high soak time that reduces of temperature, rice color can become ash.Preferably soak 60min down at 40-60 ℃, the grain of rice can fully absorb water, easy slaking when boiling.
The suction counting rate meter 1 that rice soaks
| Soak time (min) | Water absorption rate (%) | ||
| 26℃ | 36℃ | 52℃ | |
| 15 | 21.3 | 22.7 | 25.3 |
| 30 | 26.7 | 26.7 | 28.0 |
| 60 | 27.3 | 27.3 | 28.0 |
| 90 | 27.8 | 27.8 | 29.7 |
| 120 | 28.4 | 27.4 | 30.2 |
Slaking is 90-100 ℃ of following slaking with rice.The curing time of rice and amount of water have bigger influence to making things convenient for cooked rice quality.Except alkali disappears the value factor, the water yield helps grain of rice slaking speed greatly, shortens the curing time, but can cause rice moisture big, and mouthfeel is poor.The rice water content is little, and the mouthfeel hardening can prolong the curing time, so the rice water absorption rate is when 25%-30%, and the boiling curing time was at 15-25 minute.
Cleaning is to remove to remove the impurity that contains in the rice.Before rice cleans, check whether rice goes mouldy, has impurity such as stone soil block.Mouldy rice is can not rice easy to process.Stone, soil block will be picked up and sift out.Stock's rice more than 2 years is difficult for rice easy to process, because rice quality is aging.The rice cleaning equipment will repeatedly be cleared up, and foreign material accumulate too many meeting along with rice flows into next process, influence product quality.
The production method of instant-rice of the present invention has increased enzyme treatment process one in the preparation process of the instant-rice of routine, make the rice that makes can be fresh-keeping for a long time, no rice bran flavor, and mouthfeel is good, does not bring back to life and aging phenomenon.The production technology of instant-rice of the present invention is simple, and not having increases too big cost, but the quality of instant-rice is greatly improved, and makes it become the instant food that the consumer is easy to accept.
Description of drawings
The technological process of production figure of Fig. 1 instant-rice of the present invention
The specific embodiment
Embodiment 1
1. clean
Before rice cleans, check whether rice goes mouldy, has impurity such as stone soil block.Mouldy rice is can not rice easy to process.Many will the picking up of stone soil block sifted out.Stock's rice more than 2 years is difficult for rice easy to process, because rice quality is aging.The rice cleaning equipment will repeatedly be cleared up, and foreign material accumulate too many meeting along with rice flows into next process, influence product quality.
2. soak
The rice that is soaked in water, the water surface did not have about rice 2cm, 25 ℃-60 ℃ of soaking temperatures, soak time 180 minutes.
3. enzyme is handled
Mix stirring with rice with papain, the weight ratio of papain addition and rice is 3: 100.
4. slaking
Rice steaming under 90 ℃ was got final product in 20 minutes.
Embodiment 2
1. clean
With embodiment 1
2. soak
The rice that is soaked in water, the water surface did not have about rice 2cm, 60 ℃ of soaking temperatures, soak time 30 minutes.
3. enzyme is handled
Mix stirring with rice with cellulase and pectase, the weight ratio of cellulase and pectase addition and rice is 1: 25.
4. slaking
Rice boiled under 100 ℃ got final product in 15 minutes.
Embodiment 3
1. clean
With embodiment 1
2. soak
The rice that is soaked in water, the water surface did not have about rice 2cm, 40 ℃ of soaking temperatures, soak time 60 minutes.
3. enzyme is handled
Mix stirring with rice with pectase, the weight ratio of pectase addition and rice is 1: 35.
4. slaking
Rice steaming under 95 ℃ was got final product in 25 minutes.
Claims (7)
1. the production method of an instant-rice comprises cleaning, immersion and maturation stage, it is characterized in that: the preceding rice of slaking need be handled through enzyme, and it is fully to mix in the rice after papain, cellulase and/or the pectin adding immersion that described enzyme is handled.
2. production method according to claim 1, the weight ratio of described papain, cellulase and/or pectin and rice are 1: 25-35.
3. it is 25%-30% that production method according to claim 1, described immersion make the water absorption rate of rice.
4. production method according to claim 3,25 ℃-60 ℃ of described soaking temperatures, soak time 30-180 minute.
5. production method according to claim 4,40 ℃-60 ℃ of described soaking temperatures, soak time 60 minutes.
6. production method according to claim 4, described slaking were meant at 90 ℃ of-100 ℃ of following boiling 15-25 minutes.
7. production method according to claim 1, described cleaning are the impurity that contains in the removal rice except that being.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101794342A CN101185490A (en) | 2007-12-13 | 2007-12-13 | Method for producing instant rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101794342A CN101185490A (en) | 2007-12-13 | 2007-12-13 | Method for producing instant rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101185490A true CN101185490A (en) | 2008-05-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101794342A Pending CN101185490A (en) | 2007-12-13 | 2007-12-13 | Method for producing instant rice |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132835A (en) * | 2011-03-15 | 2011-07-27 | 四川宏普微波科技有限公司 | Instant rice processing method |
| CN103211163A (en) * | 2013-04-15 | 2013-07-24 | 刘良忠 | Processing method of deproteinized rice |
| CN103330146A (en) * | 2013-06-21 | 2013-10-02 | 浙江大学 | Preparation method of ant-aging retrogradation rice |
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN107259505A (en) * | 2017-06-16 | 2017-10-20 | 北京仙豪食品科技有限公司 | A kind of rice adjustment liquid, its preparation method and application |
| CN107927544A (en) * | 2017-11-22 | 2018-04-20 | 九阳股份有限公司 | A kind of pure fragrant rice production method |
| CN114686457A (en) * | 2022-04-24 | 2022-07-01 | 山东艾科森特生物科技有限公司 | Compound enzyme preparation and application and method thereof in rice preservation and softening |
-
2007
- 2007-12-13 CN CNA2007101794342A patent/CN101185490A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132835A (en) * | 2011-03-15 | 2011-07-27 | 四川宏普微波科技有限公司 | Instant rice processing method |
| CN103211163A (en) * | 2013-04-15 | 2013-07-24 | 刘良忠 | Processing method of deproteinized rice |
| CN103330146A (en) * | 2013-06-21 | 2013-10-02 | 浙江大学 | Preparation method of ant-aging retrogradation rice |
| CN103330146B (en) * | 2013-06-21 | 2015-03-25 | 浙江大学 | Preparation method of anti-aging retrogradation rice |
| CN107125562A (en) * | 2017-05-22 | 2017-09-05 | 合肥工业大学 | A kind of processing method of super-pressure highland barley instant-rice |
| CN107259505A (en) * | 2017-06-16 | 2017-10-20 | 北京仙豪食品科技有限公司 | A kind of rice adjustment liquid, its preparation method and application |
| CN107927544A (en) * | 2017-11-22 | 2018-04-20 | 九阳股份有限公司 | A kind of pure fragrant rice production method |
| CN114686457A (en) * | 2022-04-24 | 2022-07-01 | 山东艾科森特生物科技有限公司 | Compound enzyme preparation and application and method thereof in rice preservation and softening |
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Open date: 20080528 |