CN103330146B - Preparation method of anti-aging retrogradation rice - Google Patents
Preparation method of anti-aging retrogradation rice Download PDFInfo
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Abstract
The invention discloses a preparation method of ant-aging retrogradation rice. The preparation method comprises the steps of: mixing water-soluble protein and cleaned rice into water until the water-soluble protein is entirely dissolved to obtain mixed rice suspension; performing insulating on the mixed rice suspension; and stewing the insulated mixed rice suspension to obtain the ant-aging retrogradation rice. Compared with the prior art, the proper water-soluble protein is added to the rice, so that not only can the protein in the rice be enhanced, but also the aging and retrogradation of the rice can be effectively delayed.
Description
Technical field
The present invention relates to a kind of rice preparation method, particularly relate to a kind of preparation method of antiaging rice.
Background technology
China is the country that rice output is the highest in the world, and in China's whole cereal product structure, rice occupies very large proportion, and the people of China more than 1/3 is staple food with rice, and people's custom is that raw material makes steamed rice, eight-treasure rice pudding, pyramid-shaped dumpling etc. with rice.
In the large grain of rice, content of starch can reach 60 ~ 70%, and in the digestion process of rice, uncooked amylum grain is swelling, break, and forms viscosity solution with water molecules simultaneously.But rice goods easily produce aging phenomenon in low tempertaure storage process, this is because the hydrogen bond rupture between starch molecule and hydrone, and the hydrogen bond between starch molecule combines once again, starch molecule is rearranged into ordered crystalline and precipitates, simultaneously in starch-hydrocolloid, moisture deviates to produce dried up effect gradually, cause rice goods occur hardening, the bad mouthfeel such as become fragile.The crystallization phenomenon of bringing back to life again after this starch gelatinization is called aging (i.e. βization).
Rice mouthfeel after aging declines, and impact is digested and assimilated.Therefore, take effective measures to delay the aging of starch and bring back to life, for the organoleptic quality improving rice, there is important function and significance.Generally select and add age resister three aspects to set about from processing technology, rice raw material in prior art.
(1) processing technology: research find, when rice product moisture lower than 30% or higher than 60% time, internal starch is not easily aging; Rice goods are stored in lower than-7 DEG C or higher than in the environment of 60 DEG C, starch is not easily aging;
(2) raw material is selected: select the rice variety that amylopectin content is high, amylose content is low, reason is the molecule of amylopectin is three-dimensional spatial distribution, there is certain space length between starch molecule, not easily form hydrogen bond, hamper the formation of starch molecule crystallite bundle;
(3) age resister is added: mainly contain three kinds of age resisters in prior art: enzyme preparation, emulsifying agent and edible glue.
Add enzyme preparation as amylase etc., utilize amylase to carry out degraded to a certain degree to starch, delay age of starch by the randomness changing chain length, enhancing strand arranges;
The Chinese patent literature being CN102669538A as notification number discloses a kind of method delaying rice retrogradation, and a kind of extreme Heat-resistant stable maltogenic amylase joins in the mixture of rice and water by the method in advance, then directly carries out boiling.But described extreme Heat-resistant stable maltogenic amylase enzyme require utilizes genetic engineering bacterium to prepare, and acquiring way is comparatively inconvenient.
Add emulsifying agent as soybean lecithin and lecithin etc., emulsifying agent and amylose have very strong complexing power, and its lipophilic group enters amylose helical structure, form insoluble compound, stop alphalise starch molecular rearrangement, prevent the recrystallization between amylum body.Quite a few is had to be Small molecular hydrophily carbohydrate in emulsifying agent.
Add edible glue as water-soluble soybean protein polysaccharide, konjac glucomannan, chitin oligosaccharide etc., edible glue (polysaccharide) is generally all hydrophilic macromolecular compound, itself there is stronger water imbibition, the moisture that rice goods keep certain can be made, thus delaying aging.
Summary of the invention
The invention provides a kind of preparation method of antiaging rice, this preparation method adds a kind of novel age resister and delays the aging object of bringing back to life of rice to reach in rice.
A preparation method for antiaging rice, comprising:
(1) water-solubility protein and the rice after cleaning are mixed in water, until described water-solubility protein dissolves completely, obtain rice suspension;
(2) isothermal holding is carried out to described rice suspension;
(3) boiling is carried out to the rice suspension after insulation, obtain described antiaging rice.
Water-solubility protein has certain bag by ability, the present invention with the addition of water-solubility protein in rice aqueous mixtures, in insulation and digestion process, it carries out bag quilt to a certain degree to starch molecule, reduce the cementation between starch, decrease the cohesive force of gelatinized starch, the molecular order of starch and crystalline order are reduced.Under low temperature and freezing conditions, water-solubility protein can also increase the retentiveness of rice at the protein Monolayers that rice surface is formed, and prevents rice aging because of dehydration.
The present invention, to the not too large restriction of the kind of water-solubility protein, can select water-soluble soybean protein, laver albumen or rice protein.As preferably, described water-solubility protein is water-soluble soybean protein.Water-soluble soybean protein is easy to obtain, and cheap, has practicality widely.
As preferably, in step (1), the mixed proportion of rice, water-solubility protein and water is 1g:0.01 ~ 0.012g:1.3 ~ 1.5mL.As preferred further, the mixed proportion of rice, water-solubility protein and water is 1g:0.01g:1.3mL.
For making rice fully be wrapped quilt by water-solubility protein, before boiling, rice suspension water-solubility protein being dissolved completely rear acquisition makes isothermal holding.The condition of isothermal holding is preferably: temperature 40 ~ 45 DEG C, time 25 ~ 30min.More preferably: temperature 40 DEG C, time 30min.
As preferably, stir once every 8 ~ 10min in isothermal holding process.Make the rice being in lower floor also fully can be wrapped quilt by water-solubility protein, ensure that all large grain of rice bags are by evenly.
Boiling can be carried out after isothermal holding completes.Boiling mode can adopt general atmospheric cooking, and digestion time is preferably 20 ~ 40min.
Present invention also offers antiaging rice prepared by described preparation method.Under fresh state, the gelatinization degree (0.9666) of described antiaging rice is slightly high with common rice (0.9617), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.Under low tempertaure storage after a period of time, compared with common rice, the gelatinization degree fall off rate of described antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree that with the addition of the antiaging rice that water-soluble soybean protein obtains is down to 0.8744, and degree of bringing back to life is 12.56, and the gelatinization degree of common rice is down to 0.8714, and degree of bringing back to life is 12.86; After store 3d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8846, and degree of bringing back to life is 11.54, and the gelatinization degree of common rice is down to 0.8358, and degree of bringing back to life is 16.42; After store 3d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8864, and degree of bringing back to life is 11.36, and the gelatinization degree of common rice is down to 0.8240, and degree of bringing back to life is 17.60.
Compared with prior art, beneficial effect of the present invention is:
The present invention adds appropriate water-solubility protein in rice, not only enhances the protein in rice, has also effectively delayed the aging of rice and has brought back to life.
Accompanying drawing explanation
Fig. 1 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 1 at 25 ± 1 DEG C;
Fig. 2 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 1 at 4 ± 1 DEG C;
Fig. 3 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 1 at-18 ± 1 DEG C;
Fig. 4 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 2 at 25 ± 1 DEG C;
Fig. 5 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 2 at 4 ± 1 DEG C;
Fig. 6 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 2 at-18 ± 1 DEG C;
Fig. 7 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 3 at 25 ± 1 DEG C;
Fig. 8 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 3 at 4 ± 1 DEG C;
Fig. 9 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 3 at-18 ± 1 DEG C;
Figure 10 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 4 at 25 ± 1 DEG C;
Figure 11 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 4 at 4 ± 1 DEG C;
Figure 12 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 4 at-18 ± 1 DEG C;
Figure 13 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 5 at 25 ± 1 DEG C;
Figure 14 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 5 at 4 ± 1 DEG C;
Figure 15 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 5 at-18 ± 1 DEG C;
Figure 16 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 6 at 25 ± 1 DEG C;
Figure 17 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 6 at 4 ± 1 DEG C;
Figure 18 is the change curve of degree of bringing back to life with period of storage of antiaging rice and common rice in embodiment 6 at-18 ± 1 DEG C.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Embodiment 1
(1) be mixed in water by water-soluble soybean protein and the rice after cleaning, the mixed proportion of water-soluble soybean protein, rice, water is 0.01:1:1.3;
(2) after water-soluble soybean protein dissolves completely, at being placed in 40 DEG C, be incubated 30min, stir once every 10min;
(3) atmospheric cooking 25min in electric cooker; Obtain antiaging rice;
(4) take appropriate antiaging rice, be placed in 25 ± 1 DEG C, 4 ± 1 DEG C respectively, store at-18 ± 1 DEG C, and measure gelatinization degree and the degree of bringing back to life of fresh and after storage 1d, 3d, 6d antiaging rice; Not add the common rice of water-soluble soybean protein acquisition as a control group.Measurement result in table 1 ~ 4, Fig. 1 ~ 3.
The gelatinization degree of the antiaging rice that table 1 is fresh and common rice
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 25 ± 1 DEG C, table 2
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 4 ± 1 DEG C, table 3
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at-18 ± 1 DEG C, table 4
From table 1, the gelatinization degree (0.9666) of fresh anti-aging rice is slightly higher than common rice (0.9617), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.
From table 1 ~ 4 and Fig. 1 ~ 3, after storing a period of time under cryogenic, compared with common rice, the gelatinization degree fall off rate of antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8744, and degree of bringing back to life is 12.56; And the gelatinization degree of common rice is down to 0.8714, degree of bringing back to life is 12.86.
After store 6d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8832, and degree of bringing back to life is 11.68; And the gelatinization degree of common rice is down to 0.8339, degree of bringing back to life is 16.61.
After store 6d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8849, and degree of bringing back to life is 11.51; And the gelatinization degree of common rice is down to 0.8217, degree of bringing back to life is 17.83.
Embodiment 2
(1) be mixed in water by water-soluble soybean protein and the rice after cleaning, the mixed proportion of water-soluble soybean protein, rice, water is 0.012:1:1.5;
(2) after water-soluble soybean protein dissolves completely, at being placed in 45 DEG C, be incubated 25min, stir once every 10min;
(3) atmospheric cooking 25min in electric cooker; Obtain antiaging rice.
(4) take appropriate antiaging rice, be placed in 25 ± 1 DEG C, 4 ± 1 DEG C respectively, store at-18 ± 1 DEG C, and measure gelatinization degree and the degree of bringing back to life of fresh and after storage 1d, 3d, 6d antiaging rice; Not add the common rice of water-soluble soybean protein acquisition as a control group.Measurement result in table 5 ~ 8, Fig. 4 ~ 6.
The gelatinization degree of the antiaging rice that table 5 is fresh and common rice
| Gelatinization degree | Degree of bringing back to life | |
| Antiaging rice | 0.9650 | 3.50 |
| Common rice | 0.9626 | 3.74 |
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 25 ± 1 DEG C, table 6
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 4 ± 1 DEG C, table 7
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at-18 ± 1 DEG C, table 8
From table 5, the gelatinization degree (0.9650) of fresh anti-aging rice is slightly higher than common rice (0.9626), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.
From table 5 ~ 8 and Fig. 4 ~ 6, after storing a period of time under cryogenic, compared with common rice, the gelatinization degree fall off rate of antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8766, and degree of bringing back to life is 12.34; And the gelatinization degree of common rice is down to 0.8721, degree of bringing back to life is 12.79.
After store 6d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8786, and degree of bringing back to life is 12.14; And the gelatinization degree of common rice is down to 0.8343, degree of bringing back to life is 1657.
After store 6d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8798, and degree of bringing back to life is 12.02; And the gelatinization degree of common rice is down to 0.8210, degree of bringing back to life is 17.90.
Embodiment 3
(1) be mixed in water by laver albumen and the rice after cleaning, the mixed proportion of laver albumen, rice, water is 0.01:1:1.3;
(2) after laver albumen dissolves completely, at being placed in 40 DEG C, be incubated 30min, stir once every 10min;
(3) atmospheric cooking 25min in electric cooker; Obtain antiaging rice;
(4) take appropriate antiaging rice, be placed in 25 ± 1 DEG C, 4 ± 1 DEG C respectively, store at-18 ± 1 DEG C, and measure gelatinization degree and the degree of bringing back to life of fresh and after storage 1d, 3d, 6d antiaging rice; Not add the common rice of laver albumen acquisition as a control group.Measurement result in table 9 ~ 12, Fig. 7 ~ 9.
The gelatinization degree of the antiaging rice that table 9 is fresh and common rice
| Gelatinization degree | Degree of bringing back to life | |
| Antiaging rice | 0.9655 | 3.45 |
| Common rice | 0.9617 | 3.83 |
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 25 ± 1 DEG C, table 10
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 4 ± 1 DEG C, table 11
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at-18 ± 1 DEG C, table 12
From table 9, the gelatinization degree (0.9655) of fresh anti-aging rice is slightly higher than common rice (0.9617), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.
From table 9 ~ 12 and Fig. 7 ~ 9, after storing a period of time under cryogenic, compared with common rice, the gelatinization degree fall off rate of antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8737, and degree of bringing back to life is 12.63; And the gelatinization degree of common rice is down to 0.8714, degree of bringing back to life is 12.86.
After store 6d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8765, and degree of bringing back to life is 12.35; And the gelatinization degree of common rice is down to 0.8339, degree of bringing back to life is 16.61.
After store 6d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8722, and degree of bringing back to life is 12.78; And the gelatinization degree of common rice is down to 0.8217, degree of bringing back to life is 17.83.
Embodiment 4
(1) be mixed in water by laver albumen and the rice after cleaning, the mixed proportion of laver albumen, rice, water is 0.012:1:1.5;
(2) after laver albumen dissolves completely, at being placed in 45 DEG C, be incubated 25min, stir once every 10min;
(3) atmospheric cooking 25min in electric cooker; Obtain antiaging rice;
(4) take appropriate antiaging rice, be placed in 25 ± 1 DEG C, 4 ± 1 DEG C respectively, store at-18 ± 1 DEG C, and measure the gelatinization degree of fresh antiaging rice, and measure gelatinization degree and the degree of bringing back to life of antiaging rice after storage 1d, 3d, 6d; Not add the common rice of laver albumen acquisition as a control group.Measurement result in table 13 ~ 16, Figure 10 ~ 12.
The gelatinization degree of the antiaging rice that table 13 is fresh and common rice
| Gelatinization degree | Degree of bringing back to life | |
| Antiaging rice | 0.9655 | 3.45 |
| Common rice | 0.9617 | 3.83 |
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 25 ± 1 DEG C, table 14
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 4 ± 1 DEG C, table 15
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at-18 ± 1 DEG C, table 16
From table 13, the gelatinization degree (0.9655) of fresh anti-aging rice is slightly higher than common rice (0.9617), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.
From table 13 ~ 16 and Figure 10 ~ 12, after storing a period of time under cryogenic, compared with common rice, the gelatinization degree fall off rate of antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8746, and degree of bringing back to life is 12.54; And the gelatinization degree of common rice is down to 0.8721, degree of bringing back to life is 12.79.
After store 6d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8707, and degree of bringing back to life is 12.93; And the gelatinization degree of common rice is down to 0.8343, degree of bringing back to life is 16.57.
After store 6d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8646, and degree of bringing back to life is 13.54; And the gelatinization degree of common rice is down to 0.8210, degree of bringing back to life is 17.90.
Embodiment 5
(1) be mixed in water by rice protein and the rice after cleaning, the mixed proportion of rice protein, rice, water is 0.01:1:1.3;
(2) after rice protein dissolves completely, at being placed in 40 DEG C, be incubated 30min, stir once every 10min;
(3) atmospheric cooking 25min in electric cooker; Obtain antiaging rice;
(4) take appropriate antiaging rice, be placed in 25 ± 1 DEG C, 4 ± 1 DEG C respectively, store at-18 ± 1 DEG C, and measure the gelatinization degree of fresh antiaging rice, and measure gelatinization degree and the degree of bringing back to life of antiaging rice after storage 1d, 3d, 6d; Not add the common rice of rice protein acquisition as a control group.Measurement result in table 17 ~ 20, Figure 13 ~ 15.
The gelatinization degree of the antiaging rice that table 17 is fresh and common rice
| Gelatinization degree | Degree of bringing back to life | |
| Antiaging rice | 0.9639 | 3.61 |
| Common rice | 0.9617 | 3.83 |
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 25 ± 1 DEG C, table 18
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 4 ± 1 DEG C, table 19
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at-18 ± 1 DEG C, table 20
From table 17, the gelatinization degree (0.9639) of fresh anti-aging rice is slightly higher than common rice (0.9617), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.
From table 17 ~ 20 and Figure 13 ~ 15, after storing a period of time under cryogenic, compared with common rice, the gelatinization degree fall off rate of antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8731, and degree of bringing back to life is 12.69; And the gelatinization degree of common rice is down to 0.8714, degree of bringing back to life is 12.86.
After store 6d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8699, and degree of bringing back to life is 13.01; And the gelatinization degree of common rice is down to 0.83.39, degree of bringing back to life is 16.61.
After store 6d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8557, and degree of bringing back to life is 14.43; And the gelatinization degree of common rice is down to 0.8217, degree of bringing back to life is 17.83.
Embodiment 6
(1) be mixed in water by rice protein and the rice after cleaning, the mixed proportion of rice protein, rice, water is 0.012:1:1.5;
(2) after rice protein dissolves completely, at being placed in 45 DEG C, be incubated 25min, stir once every 10min;
(3) atmospheric cooking 25min in electric cooker; Obtain antiaging rice;
(4) take appropriate antiaging rice, be placed in 25 ± 1 DEG C, 4 ± 1 DEG C respectively, store at-18 ± 1 DEG C, and measure the gelatinization degree of fresh antiaging rice, and measure gelatinization degree and the degree of bringing back to life of antiaging rice after storage 1d, 3d, 6d; Not add the common rice of rice protein acquisition as a control group.Measurement result in table 21 ~ 24, Figure 16 ~ 18.
The gelatinization degree of the antiaging rice that table 21 is fresh and common rice
| Gelatinization degree | Degree of bringing back to life | |
| Antiaging rice | 0.9635 | 3.65 |
| Common rice | 0.9626 | 3.74 |
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 25 ± 1 DEG C, table 22
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at 4 ± 1 DEG C, table 23
The gelatinization degree of antiaging rice and common rice and degree of bringing back to life at-18 ± 1 DEG C, table 24
From table 21, the gelatinization degree (0.9635) of fresh anti-aging rice is slightly higher than common rice (0.9626), and what water-solubility protein was described adds the cementation reduced between cooked rice grains starch.
From table 21 ~ 24 and Figure 16 ~ 18, after storing a period of time under cryogenic, compared with common rice, the gelatinization degree fall off rate of antiaging rice is slow, and degree of bringing back to life is also lower.
After store 6d at 25 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8731, and degree of bringing back to life is 12.69; And the gelatinization degree of common rice is down to 0.8721, degree of bringing back to life is 12.79.
After store 6d at 4 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8651, and degree of bringing back to life is 13.49; And the gelatinization degree of common rice is down to 0.8343, degree of bringing back to life is 16.57.
After store 6d at-18 ± 1 DEG C, the gelatinization degree of antiaging rice is down to 0.8479, and degree of bringing back to life is 15.21; And the gelatinization degree of common rice is down to 0.8210, degree of bringing back to life is 17.90.
From above embodiment, add the antiaging rice that water-soluble soybean protein is obtained, its antiaging performance is best, the antiaging rice adding water-soluble laver albumen obtained takes second place, the antiaging rice adding water-soluble rice protein obtained is poor, but all good than the common rice not adding any water-solubility protein.
Claims (3)
1. a preparation method for antiaging rice, comprising:
(1) water-solubility protein and the rice after cleaning are mixed in water, until described water-solubility protein dissolves completely, obtain rice suspension;
(2) isothermal holding is carried out to described rice suspension;
(3) boiling is carried out to the rice suspension after insulation, obtain described antiaging rice;
Described water-solubility protein is water-soluble soybean protein, laver albumen or rice protein;
In step (1), the mixed proportion of rice, water-solubility protein and water is 1g:0.01g:1.3mL;
In step (2), the condition of isothermal holding is: temperature 40 DEG C, time 30min;
In step (2), stir once every 8 ~ 10min in isothermal holding process;
In step (3), digestion time is 20 ~ 40min.
2. preparation method as claimed in claim 1, it is characterized in that, described water-solubility protein is water-soluble soybean protein.
3. antiaging rice prepared by the preparation method as described in as arbitrary in claim 1 ~ 2.
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| CN101052315A (en) * | 2004-09-10 | 2007-10-10 | 不二制油株式会社 | Oil-in-water emulsification composition for boiled rice and boiled rice utilizing the same |
| CN101188946A (en) * | 2005-06-03 | 2008-05-28 | 不二制油株式会社 | Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof |
| CN101185490A (en) * | 2007-12-13 | 2008-05-28 | 蒋学军 | Method for producing instant rice |
| 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 |
| CN102613659A (en) * | 2012-04-11 | 2012-08-01 | 苏州先阔生物科技有限公司 | Composition capable of resisting starch retrogradation and application therof |
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| CN103330146A (en) | 2013-10-02 |
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