CN102293370B - Method for producing alpha-dehydrated instant rice by ultrasonic drying technology - Google Patents
Method for producing alpha-dehydrated instant rice by ultrasonic drying technology Download PDFInfo
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- CN102293370B CN102293370B CN201110193374A CN201110193374A CN102293370B CN 102293370 B CN102293370 B CN 102293370B CN 201110193374 A CN201110193374 A CN 201110193374A CN 201110193374 A CN201110193374 A CN 201110193374A CN 102293370 B CN102293370 B CN 102293370B
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Abstract
The invention relates to a method for producing alpha-dehydrated instant rice by the ultrasonic drying technology, which comprises the following steps of raw material rice washing, steaming and boiling, dispersing, ultrasonic drying, sterilization, package and product obtaining, wherein in the ultrasonic drying process, the ultrasonic power is 100 to 900W, the ultrasonic frequency is 20 to 50kHz, and the time is 10 to 25min. The method is simple, convenient and feasible, the operation is easy, the production efficiency is high, the obtained product has a good rehydration performance, the rehydration time is short, and the mouth feeling and the flavor are good.
Description
Technical field
The present invention relates to the production method of a kind of α-dehydration instant-rice, especially relate to a kind of method of utilizing the ultrasonic wave dry technology to produce α-dehydration instant-rice.
Background technology
Popular in the market a kind of α-dehydration instant-rice, this rice only need add the stewing bubble of certain amount of boiling water and get final product when edible, have easy to carry, long shelf-life, economic dispatch advantage, so liked by people.
But quality problem such as at present most of commercially available α-rehydration of dehydration instant-rice ubiquity is relatively poor, mouthfeel is poor (being prone to wear out) and local flavor is not good.
Research shows, local flavor, mouthfeel, rehydration and the trophism of α-dehydration instant-rice are closely related with the selection of drying means.Local flavor, mouthfeel, rehydration and the trophism of existing α-dehydration instant-rice are not good enough, are mainly caused by existing drying means hot-air seasoning, micro-wave drying method.α-dehydration the instant-rice that adopts the heated-air drying technology to produce, nutritive loss is more, local flavor, rehydration and processability inequality; α-dehydration the instant-rice that adopts microwave drying to produce, rehydration time is long, and reconstitution rate is also poor, and equipment investment is big, technological more complicated.
Also have and adopt Vacuum Freezing & Drying Technology to carry out that α-dehydration instant-rice produces, but the Vacuum Freezing & Drying Technology equipment investment is big, power consumption is high, and drying time is long, and production efficiency is low, the production cost height.
Summary of the invention
Technical problem to be solved by this invention is, a kind of method of new production α-dehydration instant-rice is provided, and this method equipment investment is little; Easy and simple to handle, it is low to consume energy, and loss of nutritional ingredients is few; Production efficiency is high; Production cost is low, and prepared α-dehydration instant-rice rehydration time is short, and taste flavor is good.
The technical solution adopted for the present invention to solve the technical problems is: a kind of method of utilizing the ultrasonic wave dry technology to produce α-dehydration instant-rice comprises the steps:
(1) rice material is eluriated: rice is eluriated clean with clear water;
(2) boiling: the rice that will eluriate through step (1) is according to the weight ratio 1 of raw material rice and water: after the ratio of 1.3-1.7 adds water, and boiling 18-22min;
(3) discrete: will adopt 70-85 ℃ of (preferred 80 ℃) hot water discrete through step (2) boiling gained rice, and drain, and put into the square position, the thickness of rice be no more than 5mm;
(4) ultrasonic wave is dry: under the room temperature, will be 100～900W through the rice use power that handled step (3), the ultrasonic wave of frequency 20～50kHz carries out drying, drying time 10～25min;
(5) sterilization, packing: will through the dried rice of step (4) after sterilization processing, carry out vacuum packaging.
The present device investment is little, easy and simple to handle, and it is low to consume energy, and production efficiency is high, and production cost is low, and prepared α-dehydration instant-rice rehydration time is short, and taste flavor is good, and loss of nutritional ingredients is less in dry run, thereby makes products obtained therefrom nutrition abundanter.
The specific embodiment
Below in conjunction with embodiment the present invention is done further detailed explanation.
Embodiment 1:
Present embodiment comprises the steps:
(1) rice material is eluriated: eluriate the 100g rice clean with clear water;
(2) boiling: after the rice that will eluriate through step (1) adds water according to the weight ratio of raw material rice and water at 1: 1.5, boiling 20min;
(3) discrete: will be discrete with 80 ℃ of hot water through step (2) boiling gained rice, drain, put into the square position, the thickness of rice is no more than 5mm;
(4) ultrasonic wave is dry: under the room temperature, the rice that step (3) was handled uses power to be 300W, and the ultrasonic wave of frequency 25kHz carries out drying rapidly, drying time 20min;
(5) sterilization, packing: will through the dried rice of step (4) after sterilization processing, carry out vacuum packaging.
The present embodiment rehydration time is 6min; Reconstitution rate (reconstitution rate measuring method: accurately take by weighing α-dehydration instant-rice finished product Ag and place beaker; Add 5 times of boiling water and add a cover immediately and drain immediately behind the rehydration 5min and blot the surface moisture Bg that weighs with blotting paper, reconstitution rate is represented with B/A.Reach 3.42 down together), have obvious rice fragrance after the rehydration.
Embodiment 2
Present embodiment comprises the steps:
(1) rice material is eluriated: eluriate the 100g rice clean with clear water;
(2) boiling: after the rice that will eluriate through step (1) adds water according to 1: 1.4 the ratio of weight ratio of raw material rice and water, boiling 20min;
(3) discrete: will disperse, drain with 75 ℃ of hot water through step (2) boiling gained rice, and put into the square position, the thickness of rice be no more than 5mm;
(4) ultrasonic wave is dry: under the room temperature, the rice that step (3) was handled uses power to be 500W, and the ultrasonic wave of frequency 35kHz carries out drying rapidly, drying time 16min;
(5) sterilization, packing: will through the dried rice of step (4) after sterilization processing, carry out vacuum packaging.
The present embodiment rehydration time is 6min, and reconstitution rate reaches 3.84, has obvious rice fragrance after the rehydration.
Embodiment 3
Present embodiment comprises the steps:
(1) rice material is eluriated: eluriate the 100g rice clean with clear water;
(2) boiling: after the rice that will eluriate through step (1) adds water according to 1: 1.6 the ratio of weight ratio of raw material rice and water, boiling 20min;
(3) discrete: will disperse, drain with 80 ℃ of hot water through step (2) boiling gained rice, and put into the square position, the thickness of rice be no more than 5mm;
(4) ultrasonic wave is dry: under the room temperature, the rice that step (3) was handled uses power to be 800W, and the ultrasonic wave of frequency 45kHz carries out drying rapidly, drying time 12min;
(5) sterilization, packing: will through the dried rice of step (4) after sterilization processing, carry out vacuum packaging.
The present embodiment rehydration time is 6min, and reconstitution rate reaches 3.06, has obvious rice fragrance after the rehydration.
Claims (1)
1. a method of utilizing the ultrasonic wave dry technology to produce α-dehydration instant-rice is characterized in that, comprises the steps:
(1) rice material is eluriated: rice is eluriated clean with clear water;
(2) boiling: after the rice that will eluriate through step (1) adds water according to the ratio of the weight ratio 1:1.3-1.7 of raw material rice and water, boiling 18-22 min;
(3) discrete: will disperse with 70-85 ℃ of hot water through step (2) boiling gained rice, drain, put into the square position, the thickness of rice is no more than 5mm;
(4) ultrasonic wave is dry: under the room temperature, will be 100～900W through the rice use power that handled step (3), the ultrasonic wave of frequency 20～50kHz carries out drying, drying time 10～25min;
(5) sterilization, packing: will through the dried rice of step (4) after sterilization processing, carry out vacuum packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110193374A CN102293370B (en) | 2011-07-12 | 2011-07-12 | Method for producing alpha-dehydrated instant rice by ultrasonic drying technology |
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| CN201110193374A CN102293370B (en) | 2011-07-12 | 2011-07-12 | Method for producing alpha-dehydrated instant rice by ultrasonic drying technology |
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| CN102293370B true CN102293370B (en) | 2012-07-04 |
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| CN103844206A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Production method of germinated brown rice type instant rice |
| TWI574632B (en) * | 2015-07-14 | 2017-03-21 | 遠東科技大學 | Ultrasonic drying method of goods |
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| CN102919416B (en) * | 2012-11-16 | 2014-01-15 | 黑龙江省农垦科学院农畜产品综合利用研究所 | Corn stigma and germinated brown rice tea and preparation method thereof |
| CN102919431A (en) * | 2012-11-16 | 2013-02-13 | 黑龙江省农垦科学院农畜产品综合利用研究所 | Corn stigma and groundcherry tea and preparing method thereof |
| CN103844202B (en) * | 2014-02-18 | 2015-10-21 | 南昌大学 | A kind of production method of instant-rice |
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| JPH09117260A (en) * | 1995-10-26 | 1997-05-06 | Hikari Foods:Kk | Preparation of packaged rice not rinsed but storage over long period |
| JP3731370B2 (en) * | 1999-02-03 | 2006-01-05 | 味の素株式会社 | Method for producing cooked rice that can be stored for a long time and packed cooked rice |
| CN1094322C (en) * | 2000-04-04 | 2002-11-20 | 陈珂 | Preparation method of instant rice |
| CN1263393C (en) * | 2003-04-11 | 2006-07-12 | 徐敦言 | Production metod of cooked instant rice |
| CN1261040C (en) * | 2003-04-19 | 2006-06-28 | 宋述孝 | Instant rice, and its prepn. method |
| KR20060125078A (en) * | 2005-06-01 | 2006-12-06 | 비엘시바이오테크(주) | Manufacturing method of anticancer rice and anticancer rice |
| CN101273768A (en) * | 2007-03-30 | 2008-10-01 | 毛培翼 | Instant rice and preparing process |
| CN101406269B (en) * | 2008-11-07 | 2011-08-17 | 江南大学 | Method for producing fresh-keeping instant rice |
| CN101433290B (en) * | 2008-12-15 | 2011-07-27 | 华南农业大学 | Method for preparing instant rice |
| CN101731520B (en) * | 2009-12-25 | 2012-05-23 | 合肥工业大学 | Preparation process of convenient rice |
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2011
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844206A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Production method of germinated brown rice type instant rice |
| CN103844206B (en) * | 2014-02-18 | 2015-08-12 | 南昌大学 | A kind of production method of sprouted unpolished rice instant-rice |
| TWI574632B (en) * | 2015-07-14 | 2017-03-21 | 遠東科技大學 | Ultrasonic drying method of goods |
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