CN103416677A - Method for delaying retrogradation of cooked rice under assistance action of ultrasonic waves - Google Patents
Method for delaying retrogradation of cooked rice under assistance action of ultrasonic waves Download PDFInfo
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Abstract
The invention discloses a method for delaying the retrogradation of cooked rice under the assistance action of ultrasonic waves. The method comprises the following steps: elutriating raw material rice; performing heat preservation and immersion on the raw material rice with water; intruding steam into the raw material rice for cooking, and when the temperature reaches a rice grain gelation temperature, performing ultrasonic wave treatment till the level of immersing water in the mixture of the rice and the water levels the upper surface of a rice layer; stewing; quickly cooling to the room temperature; performing storage at the room temperature or performing storage at a temperature of 4 DEG C. The method is simple and can effectively delay the retrogradation of the cooked rice; the cooked rice has lower retrogradation degree and hardness under the same storage condition, is soft in taste and long is shelf life, and has important generalization value.
Description
Technical field
The present invention relates to the quality improving method of rice, be specifically related to a kind of short time ultrasonic wave that is aided with and process to delay the method that rice is brought back to life in the boiling rice process.Belong to food processing technology field.
Background technology
In the large grain of rice, content of starch can reach 60 ~ 70%, and its characteristic has a significant impact the rice mouthfeel.In the rice cooking process, living amylum body swelling, break, simultaneously and water molecules form viscosity solution; The starch of this speciogenesis gelatinization is in the low tempertaure storage process, and its molecular motion is slowed down, and between mixed and disorderly unordered starch chain, is arranged in parallel, and again forms hydrogen bond, is arranged in the crystallite bundle, thereby brings back to life phenomenon.Bring back to life and cause Texture of Cooked hardening, mouthfeel variation impact to be digested and assimilated.Rice degree of bringing back to life depends on the unordered degree after rice composition, starch chain chain length, branch degree and gelatinization, the impact of the factor such as the cooling velocity after simultaneously being subject to external condition as gelatinization, reserve temperature, system pH.As: starch at reserve temperature higher than 60 ℃ or be difficult for bringing back to life lower than-18 ℃, and easily bring back to life at 2 ~ 4 ℃.
Tradition suppresses or delays the method that rice brings back to life and mainly comprises: (1) biological method, add amylase in the rice process, make the starch Partial digestion, increase the relative amount of short-chain amylose, thereby antiaging, as described in the patent of application number CN201110053504.6 " a kind of delay the method that rice is brought back to life "; (2) chemical method is added age resister or the emulsifying agents such as compound sugar, beta-schardinger dextrin-in rice, and these small-molecule substances are scattered between starch, and produces intermolecular force with starch chain, hinders the ordered arrangement of starch chain; (3) physical method, adopt extrusion, super-pressure, microwave etc. to improve the gelatinization degree of starch, with reduction degree of bringing back to life; Comparatively speaking, adopt physical method more to be conducive to keep the natural flavour mountaineous of rice.
Ultrasonic wave is propagated with the compressional wave form in liquid medium, produce compression phase and the sparse phase of alternation, the pressure that causes the medium particle changes, when acoustic pressure reaches certain value, the microbubble (cavitation nucleus) be present in liquid expands rapidly, then quick-make is collapsed, high temperature in the little space around it more than generation moment 5000K and the high pressure of about 50MPa, and, with strong shock wave and high-speed jet, this effect (strong cavitation effect) can be used for strengthening the dispersion effect of different material in system.
Based on above-mentioned characteristic, at present, ultrasonic wave only limits to the front impregnation stage of boiling or the processing after boiling for rice processing, only as a kind of supplementary means, promotes the infiltrations of material in the grain of rice such as biology enzyme, nutrient, age resister.Impregnation stage before boiling rice is carried out the ultrasonic wave processing, can promote the materials such as moisture and age resister to be penetrated into grain of rice inside, but itself do not make the starch crystal structure change, as described in the patent " a kind of method of permeating rice easy to make by ultrasonic wave and super-pressure combination cooperation of anti-aging agent " of application number CN201110384068.0; Rice after boiling is carried out to the ultrasonic wave processing, and due to rice formation gel after temperature reduces of gelatinization, starch chain moves and is obstructed, and now ultrasonic effect is unsatisfactory.
Summary of the invention
In view of the foregoing defects the prior art has, the applicant, through Improvement, provides the auxiliary boiling of a kind of ultrasonic wave to delay the method that rice is brought back to life.The inventive method technique is simple, can effectively delay rice and bring back to life, and made rice has the lower degree of bringing back to life and hardness under same storage conditions, and mouthfeel is softer, and shelf life is long.
Technical scheme of the present invention is as follows:
The auxiliary boiling of a kind of ultrasonic wave delays the method that rice is brought back to life, and its technique is as follows: eluriate rice material; The water heat-insulation soaking; Pass into the steam meal of cooking a meal, apply ultrasonic wave and process when temperature reaches grain of rice gelatinization initial temperature, until it is equal with rice layer upper surface to soak the water water level in the rice aqueous mixtures; Cook rice over a slow fire; Be quickly cooled to room temperature, in room temperature preservation or 4 ℃ of refrigerations.
The concrete technology step is as follows:
(1) rice material is eluriated: with clear water, rice material is eluriated 2 ~ 3 times, immediately water is outwelled after washing;
(2) heat-insulation soaking: than the water that adds 50 ℃, keep this temperature to soak 15 ~ 20min meter rice water quality according to 1:1.3 ~ 1:1.5 of above-mentioned elutriation;
(3) the steam meal of cooking a meal: pass into saturated vapor above-mentioned rice aqueous mixtures is carried out to boiling, when the rice coolant-temperature gage reaches grain of rice gelatinization initial temperature, this meter aqueous mixtures being applied to ultrasonic wave processes, until it is equal with rice layer upper surface to soak the water water level in described rice aqueous mixtures, described ultrasonic wave processing power 400 ~ 900W, frequency 22 ~ 25kHz, each ultrasonic time 5 ~ 9s, ultrasonic interval 0 ~ 4s, ultrasonic end, continue boiling 12 ~ 15min;
(4) cook rice over a slow fire: boiling is complete, continues the 15 ~ 20min that cooks rice over a slow fire;
(5) packing and cooling: by the rice aseptic packaging of having boiled in a covered pot over a slow fire, and be quickly cooled to room temperature;
(6) preservation: by the cooled rice of above-mentioned packing in room temperature preservation or 4 ℃ of refrigerations.
Wherein, described rice material comprises polished rice or long-grained nonglutinous rice;
Described grain of rice gelatinization initial temperature is 60 ~ 75 ℃;
The present invention has following beneficial effect:
The present invention creatively is applied to ultrasonic technology the boiling rice stage, when starting gelatinization, the grain of rice applies processing, its action principle fundamentally is different from the complementary ultrasonic processing of the front impregnation stage of boiling: one of effect is to promote moisture even to permeate in starch granules to the grain of rice inside that starts gelatinization, improve moisture the inner equal even property that distributes of the grain of rice, the carrying out that accelerates gelatinization; Two of effect is under specific thermal and hydric environment of boiling stage, starch gelatinization, starch chain has certain mobility and flexibility, now supersonic oscillations have strengthened the disordering degree of starch chain more greatly, starch chain disordering degree is higher, it is just more difficult that starch molecule at random is returned to the crystal state (bringing back to life) of marshalling, and required time is just longer, thereby delay the speed of bringing back to life of rice; Said two devices is worked in coordination with onset, and after testing, the rice of the auxiliary boiling of ultrasonic wave of the present invention has the lower degree of bringing back to life and hardness under same storage conditions, and edible quality is significantly improved.Operating procedure of the present invention is very simple, without the extra any additive (as age resister) that uses, with low cost, processes after rice refrigerates bring back to life characteristic and the softer mouthfeel that still can keep lower, and shelf life is long, has important promotional value.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described further.
Embodiment 1
(1) rice material is eluriated: take the 150g polished rice, with clear water, it is eluriated 2 times, immediately water is outwelled after washing;
(2) heat-insulation soaking: by the polished rice of above-mentioned elutriation according to the rice water quality of 1:1.3 than the water that adds 50 ℃, keep this temperature to soak 20min;
(3) the steam meal of cooking a meal: pass into saturated vapor above-mentioned rice aqueous mixtures is carried out to boiling, when the rice coolant-temperature gage reaches grain of rice gelatinization initial temperature (65 ℃), this meter aqueous mixtures applied to ultrasonic wave to be processed, until it is equal with rice layer upper surface to soak the water water level in described rice aqueous mixtures, described ultrasonic wave processing power 450W, frequency 25kHz, each ultrasonic time 9s, ultrasonic interval 2s, ultrasonic end, continue boiling 14min;
(4) cook rice over a slow fire: boiling is complete, closes thermal source and continues the 20min that cooks rice over a slow fire;
(5) packing and cooling: by the polished rice meal aseptic packaging of having boiled in a covered pot over a slow fire, and be quickly cooled to room temperature;
(6) refrigeration: will pack cooling rice and refrigerate in 4 ℃ of refrigerators.
Embodiment 2
(1) rice material is eluriated: take the 150g long-grained nonglutinous rice, with clear water, it is eluriated 3 times, immediately water is outwelled after washing;
(2) heat-insulation soaking: by the long-grained nonglutinous rice of above-mentioned elutriation according to the rice water quality of 1:1.4 than the water that adds 50 ℃, keep this temperature to soak 15min;
(3) the steam meal of cooking a meal: pass into saturated vapor above-mentioned rice aqueous mixtures is carried out to boiling, when the rice coolant-temperature gage reaches grain of rice gelatinization initial temperature (71 ℃), this meter aqueous mixtures applied to ultrasonic wave to be processed, until it is equal with rice layer upper surface to soak the water water level in described rice aqueous mixtures, described ultrasonic wave processing power 750W, frequency 22kHz, ultrasonic time 360s, ultrasonic interval 0s, ultrasonic end, continue boiling 15min;
(4) cook rice over a slow fire: boiling is complete, closes thermal source and continues the 18min that cooks rice over a slow fire;
(5) packing and cooling: by the long-grained nonglutinous rice meal aseptic packaging of having boiled in a covered pot over a slow fire, and be quickly cooled to room temperature;
(6) refrigeration: will pack cooling rice and refrigerate in 4 ℃ of refrigerators.
Comparative Examples 1
The polished rice meal (other treatment steps are with embodiment 1) of processing without ultrasonic wave of take be control group, and the made polished rice meal of the embodiment 1 of take is the test group, respectively after 4 ℃ of refrigeration 15d, and the two amylopectin of comparison bring back to life enthalpy and hardness, measurement result is referring to table 1.
Table 1 amylopectin bring back to life enthalpy and hardness test result
By table 1 data analysis, can be obtained, bring back to life degree and hardness of the polished rice meal that ultrasonic wave is processed has reduced respectively 31.4% and 22.8% than control group, prove that ultrasonic wave assists boiling can obviously delay bringing back to life of polished rice meal, can keep the mouthfeel that rice is good.
The above-mentioned amylopectin enthalpy assay method of bringing back to life is as follows: DSC measures, and with the rice sample of aluminium box weighing 10mg left and right, by the sealing of aluminium box, with the heating rate of 15 ℃/min, at 20 ~ 90 ℃, carries out temperature scanning.
Above-mentioned hardness measuring method is as follows: matter structure instrument extrusion test determination, and speed 5mm/s before surveying, test speed 0.5mm/s, speed 10.0mm/s after surveying, trigger power 50g, probe type P35, compression ratio 65%.
Comparative Examples 2
The long-grained nonglutinous rice meal (other treatment steps are with embodiment 2) of processing without ultrasonic wave of take is control group, the made long-grained nonglutinous rice meal of the embodiment 1 of take is the test group, respectively after 4 ℃ of refrigeration 15d, and bring back to life enthalpy and hardness of the amylopectin of the two relatively, as mentioned above, measurement result is referring to table 2 for assay method.
Table 2 amylopectin bring back to life enthalpy and hardness test result
By table 2 data analysis, can be obtained, bring back to life degree and hardness of the polished rice meal that ultrasonic wave is processed has reduced respectively 26.4% and 18.0% than control group, prove that ultrasonic wave assists boiling can obviously delay bringing back to life of long-grained nonglutinous rice meal, can keep the mouthfeel that rice is good.
Related each raw material of the embodiment of the present invention is commercially available prod, and device therefor and method all belong to this area routine if no special instructions.
Above-described is only the preferred embodiment of the present invention, the invention is not restricted to above embodiment.Be appreciated that other improvement and variation that those skilled in the art directly derive without departing from the spirit and concept in the present invention or associate, within all should thinking and being included in protection scope of the present invention.
Claims (4)
1. the auxiliary boiling of ultrasonic wave delays the method that rice is brought back to life, and it is characterized in that technique is as follows: eluriate rice material; The water heat-insulation soaking; Pass into the steam meal of cooking a meal, apply ultrasonic wave and process when temperature reaches grain of rice gelatinization initial temperature, until it is equal with rice layer upper surface to soak the water water level in the rice aqueous mixtures; Cook rice over a slow fire; Be quickly cooled to room temperature, in room temperature preservation or 4 ℃ of refrigerations.
2. the auxiliary boiling of ultrasonic wave delays the method that rice is brought back to life according to claim 1, it is characterized in that the concrete technology step is as follows:
(1) rice material is eluriated: with clear water, rice material is eluriated 2 ~ 3 times, immediately water is outwelled after washing;
(2) heat-insulation soaking: than the water that adds 50 ℃, keep this temperature to soak 15 ~ 20min meter rice water quality according to 1:1.3 ~ 1:1.5 of above-mentioned elutriation;
(3) the steam meal of cooking a meal: pass into saturated vapor above-mentioned rice aqueous mixtures is carried out to boiling, when the rice coolant-temperature gage reaches grain of rice gelatinization initial temperature, this meter aqueous mixtures being applied to ultrasonic wave processes, until it is equal with rice layer upper surface to soak the water water level in described rice aqueous mixtures, described ultrasonic wave processing power 400 ~ 900W, frequency 22 ~ 25kHz
Each ultrasonic time 5 ~ 9s, ultrasonic interval 0 ~ 4s, ultrasonic end, continue boiling 12 ~ 15min;
(4) cook rice over a slow fire: boiling is complete, continues the 15 ~ 20min that cooks rice over a slow fire;
(5) packing and cooling: by the rice aseptic packaging of having boiled in a covered pot over a slow fire, and be quickly cooled to room temperature;
(6) preservation: by the cooled rice of above-mentioned packing in room temperature preservation or 4 ℃ of refrigerations.
3. delay according to claim 1 or the auxiliary boiling of the described ultrasonic wave of 2 any one the method that rice is brought back to life, it is characterized in that: described rice material comprises polished rice or long-grained nonglutinous rice.
4. the auxiliary boiling of ultrasonic wave delays the method that rice is brought back to life according to claim 2, and it is characterized in that: the described grain of rice gelatinization of step (3) initial temperature is 60 ~ 75 ℃.
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| CN105918831A (en) * | 2016-06-24 | 2016-09-07 | 青岛农业大学 | Manufacturing method of loose and soft soup yeast steamed bun |
| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| CN107692031A (en) * | 2016-08-07 | 2018-02-16 | 福建御厨食品有限公司 | It is a kind of to utilize the anti-method for returning raw instant rice of long-grained nonglutinous rice processing |
| CN108323684A (en) * | 2018-02-05 | 2018-07-27 | 北京工商大学 | A kind of processing method for using long-grained nonglutinous rice as the raw material for manufacturing low GI values Zongzi and sushi |
| US10765132B2 (en) | 2018-07-20 | 2020-09-08 | Walmart Apollo, Llc | Systems and methods for utilizing a sonication probe to cook rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105918831A (en) * | 2016-06-24 | 2016-09-07 | 青岛农业大学 | Manufacturing method of loose and soft soup yeast steamed bun |
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| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| CN108323684A (en) * | 2018-02-05 | 2018-07-27 | 北京工商大学 | A kind of processing method for using long-grained nonglutinous rice as the raw material for manufacturing low GI values Zongzi and sushi |
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| US11712054B2 (en) | 2018-07-20 | 2023-08-01 | Walmart Apollo, Llc | Systems and methods for utilizing a sonication probe to cook rice |
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