CN102669786B - Processing method for prolonging shelf life of instant box convenience rice at normal temperature - Google Patents
Processing method for prolonging shelf life of instant box convenience rice at normal temperature Download PDFInfo
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Abstract
A processing method for prolonging shelf life of instant box convenience rice at normal temperature belongs to the technical field of deeply processing agricultural products. By adopting staging vacuum fast cooling technology and high-power electron beam cold sterilization technology, the processing method mainly comprises the steps of: selecting rice with proper amylose as raw materials, conducting cleaning and soaking, stewing, staging vacuum cooling and packaging sealing, and then carrying out high-power electron beam sterilization, thus obtaining instant box convenience rice capable of being stored for nine months at normal temperature. The processing method has the advantages that: the stewed rice is fast cooled by adopting a vacuumizing method, thus being capable of not only reducing aging of instant convenience rice, but also removing moisture on the surface of the product, and reducing secondary pollution probability of microorganism; cold sterilization to the instant convenience rice by adopting high-power electro beam processing can leads the product to be sterile, thus not only improving the shelf life of the product, but also leading the product to have no high-temperature treated can taste or stewing taste compared with the existing high-temperature sterilization technology, and further being capable of better showing the characteristics of original color, fragrance and flavor of the fresh rice.
Description
Technical field
A kind of processing method that prolongs the box-packed instant rice lower shelf-life of normal temperature the invention belongs to deep-processing technical field of agricultural products, relates to the fresh-keeping of agricultural product and storage processing.
Background technology
Along with the quickening of the raising of people's living standard, particularly rhythm of life, family has dinner to become and will eat good things, eats simply, reduces again the kitchen work simultaneously, increases leisure, study and body-building time, and cooking to become a kind of burden of family.Past, many families cooked two hours, had a meal ten minutes.This traditional meal custom of doing is more abandoned by Modern Family.The fast food that centers on the various diet of modern kitchen revolution is the new bright spot of food service industry with being standardized into.Over past ten years, the instant food take instant noodles as representative has also been verified this point at the rapid turn up of China, denounces and along with the enhancing of people to food health and security concept, there are the instant noodles of " rubbish " food characteristics to endure to the fullest extent.In China, no matter be south or northern, rice is the topmost foods of people, and these are indicating that instant rice will have wide market.
Instant-rice generally is divided into by its production technology and dehydrates rice (such as constant pressure and dry αization rice, freeze drying rice, microwave drying rice etc.) and the non-rice (such as canned rice, retort pouch rice) that dehydrates, both at home and abroad about the research of instant-rice with use existing many reports.As far back as the beginning of the seventies, Japan develops a kind of edible more easily freshness-keeping instant rice, this rice have basic can keep original local flavor, nutritive loss less, without peculiar taste, the normal temperature of the metal can advantage such as guarantee the quality, be easy to carry, but it is high to production environment and equipment requirement, so investment of production and cost are higher.The Ma Xiaojun of Southern Yangtze University etc. are about a kind of production method (publication number: CN 101406269A) of instant preserved rice, its method is by utilizing the aging of ultrasonic technology and enzyme preparation control instant rice, the production process of instant preserved rice is, selected rice is eluriated rear the immersion, drain rear pre-boiling, then soak and the ultrasonic wave processing through enzyme liquid, drain, enzymolysis, acid soak, pack behind the draining, sealing, and sterilization, obtain the instant preserved rice of finished product, be characterized in into wooden cheap, easy to use, namely open instant or in micro-wave oven, heat 1-2min and get final product.Patent application publication number is CN 101433290A, a kind of preparation method of instant rice, its method is Raw Materials Rice selection, cleaning, immersion, boiling and drying and other steps, mainly be at the additive that soaks and the adding of boiling step is suitable, definite Mi Shui ratio, suitable temperature and certain processing time, improved rehydration and the organoleptic quality of instant rice, shortened rehydration time, reduced the rehydration temperature, reduced the energy consumption in the production process, the instant rice instant for preparing.(publication number: CN 101336743A), the method is to the rice hot-water soak to a kind of preservation method of rice; Drain the concentration that adds dried rice weight 2%-4% after the immersion and be 0.5% light-coloured vinegar and the white sugar mixing and stirring of 3%-5%, the ratio adding running water of the rice after stirring in 1:1, and in the lunch box done of the PP material of packing into, in Clean room, by vacuum precooling machine rice is dropped to 6-10 ℃ behind the atmospheric cooking, fill afterwards CO
2With nitrogen packing and be housed in 4-8 ℃ the environment.These methods all can overcome instant rice to a certain extent at the storage quality deterioration, but it is complicated that ubiquity production technology, or processing environment and holding conditions had relatively high expectations, final products also need high-temperature sterilization treatment, prolong its shelf life of products.Therefore, existing these technology still exist rice because high temperature sterilization affects the molecular structure of rice inside, and distinguish the flavor of with the can of thermophilic digestion, rice and fragrance stale or shortage rice nature; Some product also needs cryopreservation simultaneously, to transportation, sale or final eating also and inconvenience.
Summary of the invention
The purpose of this invention is to provide a kind of processing method that prolongs the box-packed instant rice shelf-life in the room temperature storage condition.At present about instant rice for the quality that guarantees product or extend the shelf life, normally add some suitable food additives in process, product finally adopts high temperature sterilization or cryopreservation, all there is certain defective in these methods, the present invention has used vacuum fast cooling technology and high-power electron beam cold sterilization technology, adopt vacuum pumping method that product is cooled off fast to the rice after the boiling, the one, can reduce the aging of instant rice, the 2nd, the moisture of removing product surface reduces microorganism secondary pollution probability; The processing of application high-power electron beam is carried out cold sterilization to instant rice makes product aseptic, the one, the shelf-life of having improved product, the 2nd, compare with existing high-temperature sterilization technique, product does not have " can " flavor or " boiling " flavor after the high-temperature process, keeps the characteristics of the original color of fresh rice.
Technical scheme of the present invention:
A kind of processing method that prolongs the box-packed instant rice lower shelf-life of normal temperature is by utilizing vacuum fast cooling technology and high-power electron beam cold sterilization technology to control the aging of rice and reaching the aseptic realization room temperature storage of product.Its process is: choosing the suitable rice of amylose content is raw material, clean, adding certain proportion water soaks, carry out afterwards boiling, high temperature rice after the boiling is cooled fast to a certain degree by pumped vacuum systems and packs, and the rice after packaging is realized the cold sterilization of Quick uniform by high-power electron beam.
1, raw material is selected: the content of amylose is larger to burn-in effects in the instant rice storage, and the present invention is chosen as amylose content at polished rice or the long-grained nonglutinous rice of 15%-22% to rice raw material.
2, cleaning and immersion: Raw Materials Rice cleans twice in wash mill, putting into afterwards thickness is 1.5mm polypropylene box, adds 1.1 ~ 1.2 times of water of rice quality and soaks, and the temperature of immersion is controlled at 50 ± 2 ℃, control soak time 60min.
3, boiling: soaked boxed rice is put into precooker carry out atmospheric cooking, the condition of boiling is 100 ℃ of temperature, and time 20-25min makes the abundant gelatinization of rice.
4, vacuum cooled: vacuum cooled adopts two stages coolings, and the absolute pressure of phase I vacuum is controlled at 500-1000Pa, and time 5min evaporates rapidly the moisture of the remained on surface of rice after the boiling, and simultaneous temperature is also about fast-descending to 20 ℃; The absolute pressure of second stage vacuum is controlled at 2-3KPa, and time 10min so that the overall cooling of rice evenly, also prevents the excess moisture loss simultaneously, is no more than 2.5% by its percentage of water loss of rice (being the weight-loss ratio of rice) after the vacuum cooled.
5, high-power electron beam sterilization: carry out the high-power electron beam sterilization after the rice of cooling packs, sterilising conditions is that the output energy for electron beam is 5-10MeV, the distance of high-energy electron beam scanning device and product is 520mm, scan frequency is 400-450pps, sweep length 8.6A, box-packed rice is 5-6.5m/min in scanner underdrive speed, and the thickness of instant-rice is less than 45mm.
Beneficial effect of the present invention: compare with background technology, the present invention passes through stage by stage vacuum pre-cooling and high-power electron beam cold sterilization technology, its outstanding advantages is the vacuum of rice after boiling and the cold treatment of high-power electron beam, it is aging at storage to reduce product, keep the original natural color of rice, and Long-term Storage at normal temperatures.Its beneficial effect concrete manifestation is in the following areas:
1, vacuum is fast cold stage by stage at utmost reduces the aging of rice starch, because starch drop in temperature speed has a great impact its retrogradation effect, slow or natural cooling can make starch molecule have the sufficient time orientations can accelerate its retrogradation and wear out, and cooling can reduce its retrogradation so that starch molecule has little time orientations rapidly.The present invention passes through stage by stage vacuum cooled, and high temperature rice has obtained quick cooling and evenly cooling after the realization boiling; Reduce simultaneously the moisture on rice surface, can reduce the probability of its following process microbial contamination of product.
2, the cold sterilization of high-power electron beam, realize at normal temperatures the product aseptic process, the sterilizing time of high-power electron beam is short, even action, the energy profile of high-power electron beam cartridge instant rice as shown in Figure 1, as can be seen from the figure when the thickness of box-packed rice was no more than 45mm, rice was uniformly to the absorption distribution of beam energy substantially, thereby reached the effect of even sterilization.Process by high-power electron beam, can not change the original fragrance of rice, and guaranteed that product can preserve for a long time.
3, adopt after this explained hereafter instant rice storage 9 months, less than 10, coliform does not detect by bacterial detection sum and mould number average; After the heating 1min, each index is roughly moisture content 63.4% in poach 5min or micro-wave oven, and gelatinization degree is 95.8%, acidity 6.4, and hardness 2998g, viscosity-90g, fragrance and taste are basically identical with just cooking rice.
Description of drawings
The box-packed instant rice of Fig. 1 high-power electron beam sterilization energy profile.
The specific embodiment
Embodiment 1:
The processing method of box-packed instant rice to specifications, choose amylose content and be 16.3% northeast rice (polished rice), after rice cleans, putting into thickness is the polypropylene box of 1.5mm, control highly is no more than 30mm, the water that adds 1.15 times soaks, soaking temperature is 50 ℃, put behind the soak time 60min and carry out boiling in the steamer, boiling temperature is 100 ℃, time 25min, the complete vacuum pre-cooling that carries out of boiling, the absolute pressure of phase I vacuum is controlled at 1000Pa, time 5min, and the absolute pressure of second stage vacuum is controlled at 2KPa, time 10min, seal afterwards encapsulation process, put into and carry out sterilization treatment on the high energy electron beam device, the parameter of sterilization is that the output energy of electron beam is 5MeV, the distance of high-energy electron beam scanning device and box-packed rice is 520mm, scan frequency is 420pps, sweep length 8.6A, and box-packed rice is 6.2m/min in scanner underdrive speed.The instant-rice that makes by the method can normal temperature under its shelf-life of storage can 9 months, by bacterial detection sum and mould number average less than 10, coliform does not detect, after the heating 1min, moisture content 63.8%, gelatinization degree are 95.3% in poach 5min or micro-wave oven, acidity 6.6, hardness 3127g, viscosity-95g, fragrance and taste are basically identical with just cooking rice.
Embodiment 2:
The processing method of box-packed instant rice to specifications, choose amylose content and be 21.3% Hunan rice (long-grained nonglutinous rice), after rice cleans, putting into thickness is the polypropylene box of 1.5mm, control highly is no more than 35mm, the water that adds 1.2 times soaks, soaking temperature is 50 ℃, put behind the soak time 60min and carry out boiling in the steamer, boiling temperature is 100 ℃, time 20min, the complete vacuum pre-cooling that carries out of boiling, the absolute pressure of phase I vacuum is controlled at 500Pa, time 5min, and the absolute pressure of second stage vacuum is controlled at 3KPa, time 10min, seal afterwards the polypropylene screen encapsulation process, put into and carry out sterilization treatment on the high energy electron beam device, the parameter of sterilization is that the output energy of electron beam is 5MeV, the distance of high-energy electron beam scanning device and box-packed rice is 520mm, scan frequency is 450pps, sweep length 8.6A, and box-packed rice is 6.2m/min in scanner underdrive speed.The instant-rice that makes by the method can normal temperature under its shelf-life of storage can 9 months, by bacterial detection sum and mould number average less than 10, coliform does not detect, after the heating 1min, moisture content 66.1%, gelatinization degree are 96.2% in poach 5min or micro-wave oven, acidity 6.2, hardness 2916g, viscosity-87g, fragrance and taste are basically identical with just cooking rice.
Claims (1)
1. processing method that prolongs the box-packed instant rice lower shelf-life of normal temperature, it is characterized in that selecting the suitable rice of amylose content is raw material, clean with immersion, boiling, boiling high temperature rice afterwards and carry out the high-power electron beam sterilization behind vacuum cooled, the package encapsulation stage by stage, but obtain 9 months box-packed instant rice of storage under the normal temperature;
(1), raw material is selected: selecting amylose content is rice raw material at polished rice or the long-grained nonglutinous rice of 15%-22%;
(2), clean and immersion: Raw Materials Rice cleans twice in wash mill, putting into afterwards thickness is 1.5mm polypropylene box, adds 1.1 ~ 1.2 times of water of rice quality and soaks, and the temperature of immersion is controlled at 50 ± 2 ℃, control soak time 60min;
(3), boiling: soaked boxed rice is put into precooker carry out atmospheric cooking, the condition of boiling is 100 ℃ of temperature, and time 20-25min makes the abundant gelatinization of rice;
(4), vacuum cooled: vacuum cooled adopts two stages coolings, and the absolute pressure of phase I vacuum is controlled at 500-1000Pa, and time 5min evaporates rapidly the moisture of the remained on surface of rice after the boiling, and simultaneous temperature is fast-descending to 20 ℃ also; The absolute pressure of second stage vacuum is controlled at 2-3KPa, and time 10min so that the overall cooling of rice evenly, also prevents the excess moisture loss simultaneously, is no more than 2.5% by its percentage of water loss of rice after the vacuum cooled;
(5), high-power electron beam sterilization: carry out the high-power electron beam sterilization after the rice of cooling packs, sterilising conditions is that the output energy for electron beam is 5-10MeV, the distance of high-energy electron beam scanning device and product is 520mm, scan frequency is 400-450pps, sweep length 8.6A, box-packed rice is 5-6.5m/min in scanner underdrive speed, and the thickness of instant-rice is no more than 45mm.
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| CN103340351A (en) * | 2013-06-21 | 2013-10-09 | 四川得益绿色食品集团有限公司 | Processing method for boxed instant rice |
| CN104286697A (en) * | 2013-07-16 | 2015-01-21 | 上海良友（集团）有限公司 | Method for improving taste of sterile instant rice |
| CN104055038A (en) * | 2014-06-05 | 2014-09-24 | 四川省汇泉罐头食品有限公司 | Production process of flexible package canned rice |
| CN106722008A (en) * | 2016-11-30 | 2017-05-31 | 黑龙江省农业科学院食品加工研究所 | The production method and fresh-keeping miscellaneous potato meal of a kind of fresh-keeping miscellaneous potato meal |
| CN107183535A (en) * | 2017-05-31 | 2017-09-22 | 黄山市美行食品有限公司 | The manufacture craft of self-heating instant-rice |
| CN108208558A (en) * | 2017-12-29 | 2018-06-29 | 颍上县强氏米业有限责任公司 | A kind of production method of nutrition thin rice gruel |
| CN109619376B (en) * | 2018-12-17 | 2022-03-15 | 韶关学院 | Improved rice vacuum pre-cooling treatment method |
| CN109907204A (en) * | 2019-03-14 | 2019-06-21 | 中恩（天津）医药科技有限公司 | A kind of processing method of low albumen instant-rice |
| CN111264758A (en) * | 2020-03-05 | 2020-06-12 | 江南大学 | Preparation method of high-taste whole-grain instant rice |
| CN113142478A (en) * | 2021-03-27 | 2021-07-23 | 湖北金棒棒食品开发有限公司 | Additive-free cooked and bagged instant coarse cereal product and production process thereof |
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