CN101919510A - Method for uniformly penetrating small-molecular emulsifier in instant rice grain - Google Patents
Method for uniformly penetrating small-molecular emulsifier in instant rice grain Download PDFInfo
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- CN101919510A CN101919510A CN2010102282555A CN201010228255A CN101919510A CN 101919510 A CN101919510 A CN 101919510A CN 2010102282555 A CN2010102282555 A CN 2010102282555A CN 201010228255 A CN201010228255 A CN 201010228255A CN 101919510 A CN101919510 A CN 101919510A
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Abstract
The invention relates to a method for uniformly penetrating small-molecular emulsifiers in instant rice grains, which belongs to the technical field of food processing. The principle of the method is based on uniformly distributing the small-molecular emulsifiers into a rice grain system under the synergetic action of ultrahigh-pressure soaking, ultrahigh-pressure penetration and heat stewing to improve the quality of non-dehydrated instant rice. The method comprises the following main steps of: selecting ordinary rice as a raw material, proportionally (0.2-0.6 percent by mass of the rice) adding glycerel monostearte or beta-cyclodextrin, carrying out vacuum packing, soaking the rice for 8-10 minutes under ultrahigh pressure (600MPa), then stewing for 15-20 minutes under the synergetic action of the ultrahigh pressure (600MPa) and heat (100DEG C) to realize that the small-molecular emulsifiers, such as the glycerel monostearte or the beta-cyclodextrin and the like are uniformly penetrated into the rice grains and perform the actions of improving the taste of the rice and delaying the starch retrogradation, thereby obtaining the non-dehydrated instant rice with short production period, good taste and flavor and long shelf life.
Description
Technical field
A kind of in instant rice grain the method for uniformly penetrating small-molecular emulsifier, relate to the application of super-pressure penetrating small-molecular emulsifier technology in producing high-quality non-dehydration instant-rice, belong to food processing technology field.
Background technology
The main preservation mode of instant-rice has cold storage, refrigeration and room storage.Instant-rice is easily aging at storage, especially under refrigeration (about 4 ℃) condition, has seriously reduced the quality of instant-rice.Studies show that small-molecular emulsifiers such as monoglyceride, beta-schardinger dextrin-have resisting starch ageing effect preferably.But because the rice pellets quality is hard, and starch substantially all is positioned at the rice centre, only makes emulsifying agent be penetrated into rice pellets inside under the effect of heat, and osmotic effect is not thorough, and antiageing effect is not remarkable.Thereby it is aging how to impel small-molecular emulsifiers such as monoglyceride, beta-schardinger dextrin-to become the inhibition instant-rice at rice grain system internal penetration, improves the key issue of instant-rice quality.
The food ultra high pressure treatment is meant the pressure that uses 100Mpa above (100-1000Mpa), at normal temperatures or under the lower temperature food material is handled, thereby is reached the material modification and change the effect of some physical and chemical reaction speed of food.Under the super-pressure effect, distance between the little molecule (as hydrone) in the food is dwindled, these little molecules will and be filled to big molecular material infiltration such as starch, protein, enter and stick in the macro-radical, and the physical dimension of ultra high pressure treatment effect and food, shape, volume etc. are irrelevant, in processing procedure, whole food is subjected to the processing of homogeneous, and pressure transmission speed is fast.Thereby under super-pressure immersion, infiltration and hot conditions of cooking, little molecules such as water and emulsifying agent can be penetrated into food granule inside quickly and evenly.
Summary of the invention
The purpose of this invention is to provide a kind of in instant rice grain the method for uniformly penetrating small-molecular emulsifier, thereby obtain the non-dehydration instant-rice that a kind of technology is simple, best in quality, shelf life is long.
Technical scheme of the present invention: a kind of in instant rice grain the method for uniformly penetrating small-molecular emulsifier, with the general rice is raw material, utilize the superhigh pressure technique penetrating small-molecular emulsifier in instant rice grain inside, make non-dehydration instant-rice, processing step is: rice screening, eluriate, add that small-molecular emulsifier is composite, vacuum-packed, super-pressure soaks and super-pressure infiltration and hot boiling, make non-dehydration instant-rice;
Described interpolation small-molecular emulsifier is composite: the small-molecular emulsifier that uses is monoglyceride or beta-schardinger dextrin-, and addition is the 0.2%-0.6% of rice quality; And add rice quality 1.5-2 water doubly;
The super-pressure of described rice soaks: the material after the vacuum packaging is put into the super high pressure food treatment facility, treats pressure behind 600Mpa, at room temperature soaks rice 8-10min;
Infiltration of the super-pressure of described rice and hot boiling: the rice of immersion under the pressure of 600Mpa, intensification degree to 100 ℃, boiling 15-20min makes the quick uniformly penetrating of monoglyceride or beta-schardinger dextrin-in rice grain.
The screening of rice: select the epigranular unanimity, water content is moderate, during boiling delicate fragrance should be arranged, and rice grain is complete, pure white glossy, nutritious, and food flavor is good, and the high quality white rice of impurity such as the no grains of sand is as raw material.
The elutriation of rice: eluriate 3 times with foreign material such as dust out, rice brans with running water.
Vacuum-packed: select high pressure resistant, resistant to elevated temperatures vertical retort pouch (13 * 18cm, bottom width 4cm) for use, a rice is with a retort pouch independently, vacuum packaging, and terms of packing: seal voltage 36V, (speed of exhaust is 20m to vacuum time 30s
3/ h), heat-sealing time 40s, cool time 30s.
Antiageing effect of the present invention detects: as Fig. 1 to Fig. 3, having compared traditional handicraft does not add monoglyceride, traditional handicraft and adds instant-rice that monoglyceride and the inventive method produce at 4 ℃ of aging enthalpys of aging 14 days down, conventional method adds instant-rice that monoglyceride produces because the monoglyceride infiltration is not thorough, and its antiageing effect is far away from instant-rice that the present invention produced.
Beneficial effect of the present invention: it is short that the non-dehydration instant-rice that adopts the inventive method to produce is made required time, and technology is simple, has that rate of ageing is slow, shelf life long, nutritious a, characteristic such as mouthfeel good, local flavor is good.
Description of drawings
Fig. 1, do not add the aging enthalpy of the instant-rice that any emulsifying agent traditional handicraft produces in aging 14 days.
Fig. 2, added the aging enthalpy of the instant-rice that monoglyceride produces by traditional handicraft in aging 14 days.
The aging enthalpy of the non-dehydration instant-rice that Fig. 3, aging 14 days produce with the inventive method.
The specific embodiment
Embodiment 1
A instant-rice: rice 75g, to eluriate, it is 200g that interpolation monoglyceride and running water make gross weight.
Take by weighing high-quality polished rice 75g in vertical retort pouch, eluriate 3 times after, add entry and 0.3g monoglyceride, making gross weight is 200g (removing retort pouch), and vacuum packaging is under the pressure of 600Mpa, soaking at room temperature rice 10min then is warming up to 100 ℃, again at 100 ℃ of following boiling 15min.The non-dehydration instant-rice of gained is nutritious, mouthfeel is good, rate of ageing is slow, is suitable for the crowd of preference hard ground rice.
Embodiment 2
A instant-rice: rice 75g, to eluriate, it is 225g that interpolation beta-schardinger dextrin-and running water make gross weight.
Take by weighing high quality white rice 75g (polished rice 50g, glutinous rice 25g) in vertical retort pouch, after eluriating 3 times, add entry and 0.45g beta-schardinger dextrin-, to gross weight be 225g (remove retort pouch), vacuum packaging, under the room temperature condition, under 600Mpa, soak rice 8min, then be warming up to 100 ℃, again at 100 ℃ of following boiling 20min.The non-dehydration instant-rice of gained is nutritious, mouthfeel is good, rate of ageing is slow, is suitable for the crowd of soft ground of preference rice.
Claims (1)
1. the method for a uniformly penetrating small-molecular emulsifier in instant rice grain, it is characterized in that with the general rice being raw material, utilize the superhigh pressure technique penetrating small-molecular emulsifier in instant rice grain inside, make non-dehydration instant-rice, processing step is: rice screening, eluriate, add that small-molecular emulsifier is composite, vacuum-packed, super-pressure soaks and super-pressure infiltration and hot boiling, make non-dehydration instant-rice;
Described interpolation small-molecular emulsifier is composite: the small-molecular emulsifier that uses is monoglyceride or beta-schardinger dextrin-, and addition is the 0.2%-0.6% of rice quality; And add rice quality 1.5-2 water doubly;
The super-pressure of described rice soaks: the material after the vacuum packaging is put into the super high pressure food treatment facility, treats pressure behind 600Mpa, at room temperature soaks rice 8-10min;
Infiltration of the super-pressure of described rice and hot boiling: the rice of immersion under the pressure of 600Mpa, intensification degree to 100 ℃, boiling 15-20min makes the quick uniformly penetrating of monoglyceride or beta-schardinger dextrin-in rice grain.
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| CN2010102282555A CN101919510A (en) | 2010-07-16 | 2010-07-16 | Method for uniformly penetrating small-molecular emulsifier in instant rice grain |
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| CN2010102282555A CN101919510A (en) | 2010-07-16 | 2010-07-16 | Method for uniformly penetrating small-molecular emulsifier in instant rice grain |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283350A (en) * | 2011-07-12 | 2011-12-21 | 中南林业科技大学 | Production method for convenient rice with favorable retrogradation resisting performance |
| CN102488219A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure |
| CN102488141A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| CN107048200A (en) * | 2017-06-15 | 2017-08-18 | 湖南玖源农业发展有限公司 | A kind of method of organic rice rice easy to make |
| 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 |
| WO2020135757A1 (en) * | 2018-12-29 | 2020-07-02 | 丰益(上海)生物技术研发中心有限公司 | Rice and preparation method therefor |
| CN113812567A (en) * | 2021-08-13 | 2021-12-21 | 华南农业大学 | Purple rice instant rice and preparation method thereof |
-
2010
- 2010-07-16 CN CN2010102282555A patent/CN101919510A/en active Pending
Non-Patent Citations (4)
| Title |
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| 《Trends in High Pressure Bioscience and Biotechnology》 20021231 A. Sasagawa等 Development and Industrialization of Pressure-Processed Foods 第379页第33行至第380页第1行 1 , 2 * |
| 《武汉工业学院学报》 20001231 刘敏等 方便米饭生产中若干问题的探讨 第29页图2，第29页右栏第1-2行，第29页右栏第3.3部分 1 , 2 * |
| 《郑州工程学院学报》 20020331 王显伦等 方便米饭回生抑制研究 第43页右栏最后1行至第44页上方的工艺流程部分，第45页右栏至第46页左栏的第2.1.2部分和2.1.3部分，第46页右栏结论部分的倒数1-2行 1 第23卷, 第1期 2 * |
| 《食品工业科技》 20081231 余世锋等 米饭品质影响因素及其老化机制研究进展 第285～288页 1 第29卷, 第12期 2 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283350A (en) * | 2011-07-12 | 2011-12-21 | 中南林业科技大学 | Production method for convenient rice with favorable retrogradation resisting performance |
| CN102488219A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for promoting nutrient permeation for preparing nutritious and instant rice with both ultrasonic wave and ultra-high pressure |
| CN102488141A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| 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 |
| CN107048200A (en) * | 2017-06-15 | 2017-08-18 | 湖南玖源农业发展有限公司 | A kind of method of organic rice rice easy to make |
| WO2020135757A1 (en) * | 2018-12-29 | 2020-07-02 | 丰益(上海)生物技术研发中心有限公司 | Rice and preparation method therefor |
| CN113812567A (en) * | 2021-08-13 | 2021-12-21 | 华南农业大学 | Purple rice instant rice and preparation method thereof |
| CN113812567B (en) * | 2021-08-13 | 2023-04-25 | 华南农业大学 | Purple rice instant rice and preparation method thereof |
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Application publication date: 20101222 |