CN102342446B - Method for quickly dehydrating and drying instant rice - Google Patents
Method for quickly dehydrating and drying instant rice Download PDFInfo
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- CN102342446B CN102342446B CN201110292934A CN201110292934A CN102342446B CN 102342446 B CN102342446 B CN 102342446B CN 201110292934 A CN201110292934 A CN 201110292934A CN 201110292934 A CN201110292934 A CN 201110292934A CN 102342446 B CN102342446 B CN 102342446B
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Abstract
The invention provides a method for quickly dehydrating and drying instant rice. The method comprises the following steps of: (1) washing and soaking raw rice; (2) cooking; (3) cooling and dispersing rice grains; (4) frying at low temperature in vacuum; (5) removing oil; and (6) cooling and packaging. The method has the following beneficial effects: the dehydrated rice prepared by the method has high rehydration speed, high rehydration ratio and low required cost; and the method is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of instant-rice quick dewatering drying method, especially relate to a kind of method that adopts the vacuum low-temperature frying technology to carry out the instant-rice fast dewatering.
Background technology
Instant-rice is the second largest staple food instant food after instant noodles, can be divided into dehydrated cooked rice and big type of dehydrated cooked rice two not.Dehydrated cooked rice is not claimed instant rice or soft rice again, and moisture generally about 60%, is preserved under this moisture condition, very easily causes age of starch, influences the mouthfeel of rice, and is non-digestible.In addition, high moisture content also grows microorganism easily, and therefore the shelf-life of dehydrated cooked rice is generally not shorter, and maximum duration also has only 6 months.Best mode of heating was not heating using microwave before dehydrated cooked rice ate, and it is inhomogeneous that mode of heatings such as boiling water immersion and self-heating can make rice be heated, and half-cooked sense is arranged when edible.This has also limited the not use of dehydrated cooked rice under no micro-wave oven occasions such as countryside, journey.The dehydrated cooked rice moisture can be controlled in below 10%, and starch is difficult for wearing out under this moisture condition, and the microbial growth breeding also is suppressed, and the shelf-life was more than 1 year.Only need before edible to make the rice rehydration with steeped with boiled water before eating 5-8min, it is edible that drop goes behind the boiling water.Advantages such as long shelf-life, starch are difficult for wearing out, heating is convenient have determined the dehydration-type instant-rice to be more suitable on market, circulating.
Can dehydrated cooked rice reach after soaking rehydration and newly steam similarly fragrant soft mouthfeel of rice, and this depends primarily on the rehydration of dehydrated cooked rice, and rehydration time and reconstitution rate are the important indicators of weighing dehydrated cooked rice rehydration quality.Usually, rehydration time is shorter, reconstitution rate is high more, and the quality of gained instant-rice is good more.Influence characteristic, dehydrating and drying method, rehydration temperature of the rice raw material itself that the factor of dehydrated cooked rice reconstitution rate adopts to some extent etc., wherein dehydrating and drying method is the key factor that influences the instant-rice rehydration.At present, be used for the instant-rice dehydration method and mainly contain heated-air drying, microwave drying, vacuum drying and vacuum freeze drying, wherein, the prepared dehydrated cooked rice rehydration of vacuum freeze drying speed is fast, reconstitution rate is high, is generally acknowledged it is best dewatering.Yet the cost of vacuum freeze drying is high, only is fit to laboratory research or is used to produce expensive biological products, is not suitable for the suitability for industrialized production of bread and cheese.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of and makes that prepared dehydrated cooked rice rehydration speed is fast, reconstitution rate is high, and cost is low simultaneously, is applicable to the instant-rice quick dewatering drying method of suitability for industrialized production.
The technical solution adopted for the present invention to solve the technical problems is: a kind of instant-rice quick dewatering drying method comprises the steps:
(1) rice material cleans, soaks: after rice material is cleaned up, soak 1～2h with clear water, the grain of rice is fully absorbed water;
(2) boiling: the rice after will soaking is pulled out, drains away the water; Add the water that is equivalent to 1.2～1.8 times of rice material weight in the rice after draining away the water again,, be as the criterion so that the grain of rice is thoroughly well cooked but not mushy at 100～105 ℃ of following boiling 25～30min;
(3) cooling and dispersion cooked rice grains: the method for cooling off or drenching cold boiling water or cooling naturally through cold wind is cooled to normal temperature with rice, stirs rice then cooked rice grains is disperseed;
(4) vacuum low-temperature frying: at first fried in the Vacuum frying machine is preheated to 100～105 ℃ with oil; Then will put into the fried material basket of Vacuum frying machine through the rice that step (3) is handled; At last fried material basket drops into fried storehouse and cuts out door; The vacuum frying duration is 20～25min, and final vacuum is 0.095～0.098MPa, 80～85 ℃ of final oil temperature;
(5) de-oiling: will carry out de-oiling through the deoiler that Vacuum frying machine carries through the rice after step (4) is handled, or be to carry out de-oiling, de-oiling time 8～13min under the condition of 1800～2200r/min through centrifuge at rotating speed;
(6) cooling, packing: will make its temperature reduce to normal temperature fast through the cold wind cooling through the rice after step (5) is handled, and vacuumize with aseptic compound plastic bag and pack.
Further, in the step (1), the preferred polished rice of said raw material rice, mass ratio are polished rice and the mixed with rice of glutinous rice or the mixed with rice of long-grained nonglutinous rice and glutinous rice that mass ratio is 5～7:3～5 of 6～8:2～4.
Further, diameter≤2 cm of the group of the rice after the said dispersion of step (3).
The present invention's instant-rice quick dewatering drying method adopts the vacuum low-temperature frying technology, compares with vacuum freeze drying, and cost is low, is more suitable for the fast dewatering of instant-rice; Under the vacuum frying condition, the moisture in the cooked rice grains is vaporized rapidly, and the quick impact of the vaporization air-flow that forms forms in the time of can making the grain of rice produce similar vacuum freeze drying loosens, loose structure, helps the rehydration of dehydrated cooked rice; The oily temperature of vacuum frying is controlled at about 100 ℃ usually, can keep the original color and luster of the grain of rice and does not take place sallowly, meets the organoleptic feature of traditional rice.Utilize the prepared dehydrated cooked rice of the present invention, its moisture is 7.5～9%, rehydration time 5～8min, and reconstitution rate 2.73～3.12, the rice taste after the immersion rehydration is similar with the rice taste that newly steams, and is fragrant soft good to eat.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
The instant-rice quick dewatering drying method of present embodiment comprises the steps:
(1) rice material cleans, soaks: after polished rice is cleaned up, soak 1h with clear water, the grain of rice is fully absorbed water;
(2) boiling: the rice after will soaking is pulled out, drains away the water; Add the water that is equivalent to 1.5 times of rice material weight in the rice after draining away the water again, at 105 ℃ of following boiling 30min;
(3) cooling and dispersion cooked rice grains: the method through the cold wind cooling makes rice reduce to normal temperature fast, stirs rice then, and the grain of rice is disperseed, diameter≤2 cm of rice group after the dispersion;
(4) vacuum low-temperature frying: at first fried in the Vacuum frying machine is preheated to 105 ℃ with oil; Then will put into the fried material basket of Vacuum frying machine through the rice that step (3) is handled; At last fried material basket drops into fried storehouse and cuts out door; The vacuum frying time is 20min, and final vacuum is 0.098MPa, 80 ℃ of final oil temperature;
(5) de-oiling: will be to carry out de-oiling under the condition of 2000r/min through the rice after step (4) is handled at rotating speed through centrifuge, the de-oiling time be 8min;
(6) cooling, packing: will make its temperature reduce to normal temperature fast through the cold wind cooling through the rice after step (5) is handled, and vacuumize with aseptic compound plastic bag and pack.
The prepared dehydrated cooked rice of present embodiment, its moisture are 7.5%, rehydration time 8min, and reconstitution rate 3.12, the rice taste after the immersion rehydration is similar with the rice taste that newly steams, and is fragrant soft good to eat.
Embodiment 2
The instant-rice quick dewatering drying method of present embodiment comprises the steps:
(1) rice material cleans, soaks: polished rice and glutinous rice are mixed by quality proportioning 7:3, and clean up, soak 2h with clear water again, the grain of rice is fully absorbed water;
(2) boiling: the rice after will soaking is pulled out, drains away the water; Add the water that is equivalent to 1.2 times of rice material weight in the rice after draining away the water again, at 102 ℃ of following boiling 25min;
(3) cooling and dispersion cooked rice grains: make rice be quickly cooled to normal temperature through the method for drenching cold boiling water, drain away the water then, stir rice cooked rice grains is disperseed, diameter≤2 cm of rice group after the dispersion;
(4) vacuum low-temperature frying: at first fried in the Vacuum frying machine is preheated to 100 ℃ with oil; Then will put into the fried material basket of Vacuum frying machine through the rice that step (3) is handled; At last fried material basket drops into fried storehouse and cuts out door; The vacuum frying time is 25min, and final vacuum is 0.095MPa, 85 ℃ of final oil temperature;
(5) de-oiling: will carry out de-oiling through the deoiler that Vacuum frying machine carries through the rice after step (4) is handled, the de-oiling time is 10min;
(6) cooling, packing: will make its temperature reduce to normal temperature fast through the cold wind cooling through the rice after step (5) is handled, and vacuumize with aseptic compound plastic bag and pack.
The prepared dehydrated cooked rice of present embodiment, its moisture are 9%, rehydration time 5min, and reconstitution rate 2.73, the rice taste after the immersion rehydration is similar with the rice taste that newly steams, and is fragrant soft good to eat.
Embodiment 3
The instant-rice quick dewatering drying method of present embodiment comprises the steps:
(1) rice material cleans, soaks: long-grained nonglutinous rice and glutinous rice are mixed by quality proportioning 6:4, and clean up, soak 1.5h with clear water again, the grain of rice is fully absorbed water;
(2) boiling: the rice after will soaking is pulled out, drains away the water; Add the water that is equivalent to 1.8 times of rice material weight in the rice after draining away the water again, at 100 ℃ of following boiling 27min;
(3) cooling and dispersion cooked rice grains: the rice after cooking stirs rice then the grain of rice is disperseed through naturally cooling to normal temperature, diameter≤2 cm of rice group after the dispersion;
(4) vacuum low-temperature frying: at first fried in the Vacuum frying machine is preheated to 102 ℃ with oil; Then will put into the fried material basket of Vacuum frying machine through the rice that step (3) is handled; At last fried material basket drops into fried storehouse and cuts out door; The vacuum frying time is 23min, and final vacuum is 0.096MPa, 82 ℃ of final oil temperature;
(5) de-oiling: will be to carry out de-oiling under the condition of 2000r/min through the rice after step (4) is handled at rotating speed through centrifuge, the de-oiling time be 13min;
(6) cooling, packing: will make its temperature reduce to normal temperature fast through the cold wind cooling through the rice after step (5) is handled, and vacuumize with aseptic compound plastic bag and pack.
The prepared dehydrated cooked rice of present embodiment, its moisture are 8.2%, rehydration time 6min, and reconstitution rate 2.92, the rice taste after the immersion rehydration is similar with the rice taste that newly steams, and is fragrant soft good to eat.
Claims (3)
1. an instant-rice quick dewatering drying method is characterized in that, comprises the steps:
(1) rice material cleans, soaks: after rice material is cleaned up, soak 1～2h with clear water;
(2) boiling: the rice after will soaking is pulled out, drains away the water; Add the water that is equivalent to 1.2～1.8 times of rice material weight in the rice after draining away the water again,, be as the criterion so that the grain of rice is thoroughly well cooked but not mushy at 100～105 ℃ of following boiling 25～30min;
(3) cooling and disperse cooked rice grains: through the cold wind cooling or drench cold boiling water or the rice of the method for cooling naturally after with boiling is cooled to normal temperature, stir rice then, make the cooked rice grains dispersion;
(4) vacuum low-temperature frying: at first fried in the Vacuum frying machine is preheated to 100～105 ℃ with oil; Then will put into the fried material basket of Vacuum frying machine through the rice that step (3) is handled; At last fried material basket drops into fried storehouse and cuts out door; The vacuum frying duration is 20～25min, and final vacuum is 0.095～0.098MPa, 80～85 ℃ of final oil temperature;
(5) de-oiling: will carry out de-oiling through the deoiler that Vacuum frying machine carries through the rice after step (4) is handled, or be to carry out de-oiling under the condition of 1800～2200r/min at rotating speed through centrifuge, the de-oiling time is 8～13min;
(6) cooling, packing: will be quickly cooled to normal temperature through cold wind through the rice after step (5) is handled, and vacuumize with aseptic compound plastic bag and pack.
2. instant-rice quick dewatering drying method according to claim 1; It is characterized in that: in the step (1), said raw material rice is that polished rice, mass ratio are that polished rice and glutinous rice mixed with rice or the mass ratio of 6～8:2～4 is the mixed with rice of the long-grained nonglutinous rice and the glutinous rice of 5～7:3～5.
3. instant-rice quick dewatering drying method according to claim 1 and 2 is characterized in that: in the step (3), and the diameter≤2cm of rice group after the said dispersion.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110292934A CN102342446B (en) | 2011-09-30 | 2011-09-30 | Method for quickly dehydrating and drying instant rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110292934A CN102342446B (en) | 2011-09-30 | 2011-09-30 | Method for quickly dehydrating and drying instant rice |
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| CN102342446A CN102342446A (en) | 2012-02-08 |
| CN102342446B true CN102342446B (en) | 2012-10-24 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107668495A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | A kind of processing method of mixed rice |
| CN114287565A (en) * | 2021-12-28 | 2022-04-08 | 武汉轻工大学 | Crispy rice grains, preparation method and application thereof, and baked product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145736A (en) * | 1995-09-05 | 1997-03-26 | 张立军 | Production process of instant rice |
| CN100998387A (en) * | 2006-12-15 | 2007-07-18 | 纳茂生 | Process for processing instant glutinous rice food |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1145736A (en) * | 1995-09-05 | 1997-03-26 | 张立军 | Production process of instant rice |
| CN100998387A (en) * | 2006-12-15 | 2007-07-18 | 纳茂生 | Process for processing instant glutinous rice food |
Non-Patent Citations (2)
| Title |
|---|
| 李承祥.油炸机在食品加工中的应用.《肉类工业》.2003,(第11期),5-7. |
| 油炸机在食品加工中的应用;李承祥;《肉类工业》;20031231(第11期);5-7 * |
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