CN102488141A - Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation - Google Patents
Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation Download PDFInfo
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- CN102488141A CN102488141A CN2011103840680A CN201110384068A CN102488141A CN 102488141 A CN102488141 A CN 102488141A CN 2011103840680 A CN2011103840680 A CN 2011103840680A CN 201110384068 A CN201110384068 A CN 201110384068A CN 102488141 A CN102488141 A CN 102488141A
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Abstract
A method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation belongs to the technical field of food processing. The principle of the method is based on the ultrasonic cavitation effect and ultrahigh pressure immersion permeation combined technology. An anti-aging agent is uniformly permeated into the internal system of rice grains, thus improving the aging quality of non-dewatered rice. The method comprises the following main technological steps of: selecting common rice as the raw material, adding appropriate ratio of the anti-aging agent monoglyceride or beta-cyclodextrin, carrying out vacuum packaging, swelling by soaking in warm water of 30- 60 DEG C for 20-40 min, carrying out ultrasonic processing under the condition of ultrasonic wave of 20-40 KHz for 30-50 min, then processing at ultrahigh pressure of 300-500 MP for 10-20 min, effectively and uniformly permeating the anti-aging agent, accelerating the ripening by steam for 15-20 min, and braising the rice for15-20 min. The retrogradation quality of the prepared instant rice is greatly improved, and its shelf life is substantially prolonged.
Description
Technical field
A kind of combination through ultrasonic wave and super-pressure worked in coordination with the method that age resister permeates rice easy to make, relates to through the effectively application of infiltration age resister technology in the high-quality instant-rice of production of ultrasonic wave super-pressure combination, belongs to food processing technology field.
Background technology
Along with the increase of westization and two-earners family's quantity of dietetic life, the trend of obvious increase is arranged through the processing rice of culinary art.Through the processing rice of culinary art, particularly asepticize packing rice can adapt to the diversified demand of consumer, and only through using micro-wave oven just can enjoy easily, and its taste is not less than the rice that has just taken the dish out of the pot, and output enlarges year by year.Can estimate that all good asepticize packings of the sense of taste and mouthfeel rice can develop rapidly from now on.The instant-rice market problems such as aging, shelf life of bringing back to life because of himself, if break through this guardian technique, growth rate of market will increase greatly.Research shows 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 basically all is positioned at the rice centre, only under the effect of heat, makes emulsifying agent be penetrated into rice pellets inside, 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 ultrasonic Treatment is meant that frequency range is 2 * 10
4-10
9The ultrasonic wave of Hz makes liquid vibration and produces thousands of minute bubbles; Bubble is compressed until collapse and produces instantaneous pressure in a flash; Can make the surface of solids that floats on a liquid receive rapid destruction, cause intermolecular strong collision each other and assemble the reinforcing mass transfer process.Rice pellets to being suspended in the soak produces cavitation effect and causes intergranular collision, thereby corrodes the rice pellets surface.In the emerge in worm water, made rice surface softening gradually.If continue the rice that is suspended in the water is used the ultrasonic wave radiation, the rice watchcase is impaired so, can form tiny duct at rice surface.
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 effect of material modification and some the physical and chemical reaction speed that changes food.Under the super-pressure effect; Distance shrinkage between the little molecule (like hydrone) in the food, these little molecules will and be filled to big molecular material infiltration such as starch, protein, get into 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 receives 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 ageing-resistant method of uniformly penetrating, prepare the long instant-rice of a kind of nutritious, best in quality, shelf life.
Technical scheme of the present invention: a kind of method of permeating rice easy to make through ultrasonic wave and the collaborative age resister of super-pressure combination; In warm water, soaking rice pellets earlier makes its appearance softening; Utilize the ultrasonic cavitation effect that there is certain corrosion function on the rice pellets surface, form some infiltration ducts; The infiltration age resister is inner in rice pellets under the super-pressure action of soaking; Step is: rice screening, elutriation, age resister are composite, warm water puff, ultrasonic wave and super-pressure combined treatment, packing and vacuum packaging, hot boiling and cook rice over a slow fire, and obtain the non-dehydration instant-rice of product; In ultrasonic wave and super-pressure compound action process, make the age resister rapid and uniform be penetrated in the rice pellets.
1, the selection of rice: select epigranular consistent, 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.
2, the elutriation of rice: eluriate 3 times with foreign material such as dust out, rice brans with running water.
3, age resister is composite: quality such as rice interpolation contain the ageing-resistant aqueous solution;
Employed age resister is monoglyceride or beta-schardinger dextrin-, and addition is the 0.6%-0.8% of rice quality;
4, warm water puff: the rice raw material behind the composite age resister is at 30-60 ℃ of puff 20-40min;
5, ultrasonic wave and super-pressure combined treatment: the rice behind the warm water puff is sonicated 30-50min under 20-40KHz ultrasonic wave condition, then under super-pressure 300-500MP, handles 10-20min;
6, packing and vacuum packaging: select high pressure resistant, resistant to elevated temperatures vertical retort pouch for use, a rice is with a retort pouch independently, and every bag adds 50-60g moisture dress with the grain of rice of 100g rice after combined treatment, vacuum-packed then;
7, steam boiling and cooking rice over a slow fire: the rice steam boiling 15-20min after the vacuum packaging is to accelerating the ripening, and 15-20min then cooks rice over a slow fire.
Beneficial effect of the present invention: the inventive method principle is soaked the infiltration combination technique based on the strong cavitation effect of ultrasonic wave, super-pressure age resister is penetrated in the internal system of rice pellets equably, thereby improves the aging quality of non-dehydrated cooked rice.The present invention is the uniformly penetrating age resister effectively, and the instant-rice of the preparation quality of bringing back to life is improved greatly, and shelf life prolongs greatly.
The specific embodiment
Embodiment 1
A instant-rice: rice 100g, eluriate more than 3 times after, add beta-schardinger dextrin-solution and make that gross weight is 200g.The beta-schardinger dextrin-consumption is 0.6-0.8g.At 60 ℃ of following puff 30min, ultrasonic 30min under ultrasonic wave 20KHz, then super-pressure 400MP handles 15min, places vertical retort pouch, adds water 50-60g, vacuum packaging.15-20min cook continuously to accelerating the ripening with steam, and 15-20min then cooks rice over a slow fire.The gained instant-rice is glittering and translucent, mouthfeel good, rate of ageing is slow.
Embodiment 2
A instant-rice: rice 100g, eluriates 3 times after, interpolation monoglyceride solution makes that gross weight is 200g.The monoglyceride consumption is 0.6-0.8g.At 60 ℃ of following puff 30min, ultrasonic 30min under ultrasonic wave 20KHz, then super-pressure 400MP handles 15min, places vertical retort pouch, adds water 50-60g, vacuum packaging.15-20min cook continuously to accelerating the ripening with steam, and 15-20min then cooks rice over a slow fire.The gained instant-rice is glittering and translucent, mouthfeel good, rate of ageing is slow.
Claims (1)
1. method of permeating rice easy to make through the collaborative age resister of ultrasonic wave and super-pressure combination; It is characterized in that in warm water, soaking rice pellets earlier makes its appearance softening; Utilize the ultrasonic cavitation effect that there is certain corrosion function on the rice pellets surface, form some infiltration ducts; The infiltration age resister is inner in rice pellets under the super-pressure effect; Step is: rice is composite through screening, elutriation, age resister, warm water puff, ultrasonic wave and super-pressure combined treatment, packing and vacuum packaging, hot boiling and cook rice over a slow fire, and obtains the non-dehydration instant-rice of product;
(1) selection of rice: select epigranular consistent, 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 no grains of sand impurity is as raw material;
(2) elutriation of rice: eluriate 3 times with dust out, rice bran foreign material with running water;
(3) age resister is composite: quality such as rice interpolation contain the ageing-resistant aqueous solution;
Employed age resister is monoglyceride or beta-schardinger dextrin-, and addition is the 0.6%-0.8% of rice quality;
(4) warm water puff: the rice raw material behind the composite age resister is at 30-60 ℃ of puff 20-40min;
(5) ultrasonic wave and super-pressure combined treatment: the rice behind the warm water puff is sonicated 30-50min under 20-40KHz ultrasonic wave condition, then under super-pressure 300-500MP, handles 10-20min;
(6) packing and vacuum packaging: select high pressure resistant, resistant to elevated temperatures vertical retort pouch for use, a rice is with a retort pouch independently, and every bag adds 50-60g moisture dress with the grain of rice of 100g rice after combined treatment, vacuum-packed then;
(7) steam boiling and cooking rice over a slow fire: the rice steam boiling 15-20min after the vacuum packaging is to accelerating the ripening, and 15-20min then cooks rice over a slow fire.
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| CN2011103840680A CN102488141A (en) | 2011-11-28 | 2011-11-28 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
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| CN2011103840680A CN102488141A (en) | 2011-11-28 | 2011-11-28 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
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Cited By (19)
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| CN103416677A (en) * | 2013-07-26 | 2013-12-04 | 江南大学 | Method for delaying retrogradation of cooked rice under assistance action of ultrasonic waves |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
| CN104687063A (en) * | 2015-03-27 | 2015-06-10 | 北京凯宾鸿生物医药科技有限公司 | Preparation method of nutrition strengthening rice |
| CN105231134A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Intestine moistening cooked rice and making method thereof |
| CN105231115A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Cooked sesame rice and making method thereof |
| CN105231135A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Cooked seafood flavor rice and making method thereof |
| CN105231136A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Cooked fruit pulp rice and making method thereof |
| CN105231261A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | anti-ageing cooked rice and making method thereof |
| CN105231114A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Spicy cooked rice and making method thereof |
| CN105341644A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Nut brain-strengthening cooked rice and preparation method thereof |
| CN105341645A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Haw cooked rice and preparation method thereof |
| CN105341646A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Donkey-hide gelatin blood tonifying cooked rice and preparation method thereof |
| CN105360889A (en) * | 2015-10-09 | 2016-03-02 | 定远县玉强米业有限公司 | Steamed rice capable of reducing blood glucose and preparation method thereof |
| 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 |
| CN109864259A (en) * | 2019-03-12 | 2019-06-11 | 中南林业科技大学 | A kind of reproduced rice and preparation method thereof and the application in health food |
| CN111374274A (en) * | 2018-12-28 | 2020-07-07 | 南京财经大学 | Preparation method for improving quality of rice |
| CN113995086A (en) * | 2021-10-12 | 2022-02-01 | 贵州黔酸王食品有限公司 | Chewy elastic fresh-keeping rice noodles and preparation method thereof |
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Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416677A (en) * | 2013-07-26 | 2013-12-04 | 江南大学 | Method for delaying retrogradation of cooked rice under assistance action of ultrasonic waves |
| CN103416677B (en) * | 2013-07-26 | 2014-12-31 | 江南大学 | Method for delaying retrogradation of cooked rice under assistance action of ultrasonic waves |
| CN103844175A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Method for producing instant straight rice vermicelli |
| CN103844175B (en) * | 2014-02-18 | 2015-07-01 | 南昌大学 | Method for producing instant straight rice vermicelli |
| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
| CN104687063A (en) * | 2015-03-27 | 2015-06-10 | 北京凯宾鸿生物医药科技有限公司 | Preparation method of nutrition strengthening rice |
| CN105231261A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | anti-ageing cooked rice and making method thereof |
| CN105341645A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Haw cooked rice and preparation method thereof |
| CN105231135A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Cooked seafood flavor rice and making method thereof |
| CN105231136A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Cooked fruit pulp rice and making method thereof |
| CN105231134A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Intestine moistening cooked rice and making method thereof |
| CN105231114A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Spicy cooked rice and making method thereof |
| CN105341644A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Nut brain-strengthening cooked rice and preparation method thereof |
| CN105231115A (en) * | 2015-10-09 | 2016-01-13 | 定远县玉强米业有限公司 | Cooked sesame rice and making method thereof |
| CN105341646A (en) * | 2015-10-09 | 2016-02-24 | 定远县玉强米业有限公司 | Donkey-hide gelatin blood tonifying cooked rice and preparation method thereof |
| CN105360889A (en) * | 2015-10-09 | 2016-03-02 | 定远县玉强米业有限公司 | Steamed rice capable of reducing blood glucose and preparation method thereof |
| 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 |
| CN111374274A (en) * | 2018-12-28 | 2020-07-07 | 南京财经大学 | Preparation method for improving quality of rice |
| CN109864259A (en) * | 2019-03-12 | 2019-06-11 | 中南林业科技大学 | A kind of reproduced rice and preparation method thereof and the application in health food |
| CN113995086A (en) * | 2021-10-12 | 2022-02-01 | 贵州黔酸王食品有限公司 | Chewy elastic fresh-keeping rice noodles and preparation method thereof |
| CN113995086B (en) * | 2021-10-12 | 2023-07-28 | 贵州黔酸王食品有限公司 | Elastic fresh-keeping rice flour and preparation method thereof |
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