CN103416677B - 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 method being aided with short time ultrasonic wave process and bringing back to life to delay rice in 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 rice mouthfeel.In rice cooking process, uncooked amylum grain is swelling, break, and forms viscosity solution with water molecules simultaneously; The starch of this generation gelatinization is in low tempertaure storage process, and its molecular motion is slowed down, and occurs arranged in parallel, again form hydrogen bond between starch chain unordered in a jumble, is arranged in crystallite bundle, thus phenomenon of bringing back to life.Bring back to life cause that Texture of Cooked is hardening, taste bad impact digest and assimilate.Rice degree of bringing back to life depends on the unordered degree after rice composition, starch chain chain length, branch degree and gelatinization, is subject to external condition as the impact of the factors such as the cooling velocity after gelatinization, reserve temperature, system pH simultaneously.As: starch at reserve temperature higher than 60 DEG C or not easily bring back to life lower than-18 DEG C, and easily to bring back to life at 2 ~ 4 DEG C.
The method that tradition suppresses or delay rice to be brought back to life mainly comprises: (1) biological method, namely in rice process, amylase is added, Starch Fraction is degraded, increase the relative amount of short-chain amylose, thus antiaging, as described in the patent " a kind of method delaying rice retrogradation " of application number CN201110053504.6; (2) chemical method, namely adds the age resister such as compound sugar, beta-schardinger dextrin-or emulsifying agent in rice, these small-molecule substances is scattered between starch, and produces intermolecular force with starch chain, hinders the ordered arrangement of starch chain; (3) physical method, namely adopts extrusion, super-pressure, microwave etc. to improve the gelatinization degree of starch, to reduce degree of bringing back to life; Comparatively speaking, physical method is adopted more to be conducive to keeping the natural flavour mountaineous of rice.
Ultrasonic wave is propagated with longitudinal waves in liquid medium, produce the compression phase of alternation and sparse phase, the pressure of medium particle is caused to change, when acoustic pressure reaches certain value, be present in microbubble (cavitation nucleus) undergoes rapid expansion in liquid, then quick-make is collapsed, the high temperature of more than 5000K and the high pressure of about 50MPa is instantaneously produced in little space around it, 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 is used for rice and processes in the impregnation stage before being only limitted to boiling or the process after boiling, only promotes the infiltrations of material in the grain of rice such as biology enzyme, nutrient, age resister as a kind of supplementary means.Impregnation stage before boiling rice carries out ultrasonic wave process, can promote that the penetration such as moisture and age resister is inner to the grain of rice, but itself do not make starch crystal structure change, as described in the patent " a kind of method of being permeated rice easy to make by ultrasonic wave and super-pressure combination cooperation of anti-aging agent " of application number CN201110384068.0; Carry out ultrasonic wave process to the rice after boiling, because the rice of gelatinization forms gel after temperature reduces, 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, a kind of method providing ultrasonic assistant boiling to delay rice to bring back to life.The inventive method technique is simple, and can effectively delay rice and bring back to life, made rice has 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:
Ultrasonic assistant boiling delays the method that rice is brought back to life, and its technique is as follows: eluriate rice material; Use water heat-insulation soaking; Pass into steam to cook a meal meal, apply ultrasonic wave process when temperature reaches grain of rice gelatinization initial temperature, until it is equal with rice layer upper surface to soak water water level in rice aqueous mixtures; Cook rice over a slow fire; Be quickly cooled to room temperature, in room temperature preservation or 4 DEG C of refrigerations.
Concrete technology step is as follows:
(1) rice material is eluriated: eluriated 2 ~ 3 times by rice material with clear water, outwelled by water immediately after washing;
(2) heat-insulation soaking: by the rice of above-mentioned elutriation according to the rice water quality of 1:1.3 ~ 1:1.5 than the water adding 50 DEG C, keep this temperature to soak 15 ~ 20min;
(3) steam is cooked a meal meal: pass into saturated vapor and carry out boiling to above-mentioned rice aqueous mixtures, when rice coolant-temperature gage reaches grain of rice gelatinization initial temperature, ultrasonic wave process is applied to this meter of aqueous mixtures, until it is equal with rice layer upper surface to soak 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, continues boiling 12 ~ 15min;
(4) cook rice over a slow fire: boiling is complete, continue the 15 ~ 20min that cooks rice over a slow fire;
(5) packaging 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 cooled for above-mentioned packaging rice in room temperature preservation or 4 DEG C of refrigerations.
Wherein, described rice material comprises polished rice or long-grained nonglutinous rice;
Described grain of rice gelatinization initial temperature is 60 ~ 75 DEG C;
The present invention has following beneficial effect:
Ultrasonic technology is creatively applied to the boiling rice stage by the present invention, process is applied when the grain of rice starts gelatinization, the complementary ultrasonic process of impregnation stage before its action principle is fundamentally different from boiling: one of effect promotes that moisture even permeates in starch granules to the grain of rice inside starting gelatinization, improve moisture in the inner equal even property that distributes of the grain of rice, accelerate the carrying out of gelatinization; Two of effect is under boiling stage specific thermal and hydric environment, starch gelatinization, starch chain has certain mobility and flexibility, now supersonic oscillations more greatly strengthen the disordering degree of starch chain, starch chain disordering degree is higher, the crystal state (bringing back to life) that starch molecule at random is returned to marshalling is more difficult, and required time is longer, thus delays the speed of bringing back to life of rice; Said two devices works in coordination with onset, and after testing, the rice of ultrasonic assistant boiling of the present invention has 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 need to additionally using any additive (as age resister), with low cost, and still can keep lower bring back to life characteristic and softer mouthfeel after the refrigeration of process rice, shelf life is long, has important promotional value.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described further.
Embodiment 1
(1) rice material is eluriated: take 150g polished rice, eluriated 2 times, outwelled by water immediately after washing with clear water;
(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 adding 50 DEG C, keep this temperature to soak 20min;
(3) steam is cooked a meal meal: pass into saturated vapor and carry out boiling to above-mentioned rice aqueous mixtures, when rice coolant-temperature gage reaches grain of rice gelatinization initial temperature (65 DEG C), ultrasonic wave process is applied to this meter of aqueous mixtures, until it is equal with rice layer upper surface to soak 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, continues boiling 14min;
(4) cook rice over a slow fire: boiling is complete, close thermal source and continue the 20min that cooks rice over a slow fire;
(5) packaging 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) refrigerate: the rice of packaging cooling is refrigerated in 4 DEG C of refrigerators.
Embodiment 2
(1) rice material is eluriated: take 150g long-grained nonglutinous rice, eluriated 3 times, outwelled by water immediately after washing with clear water;
(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 adding 50 DEG C, keep this temperature to soak 15min;
(3) steam is cooked a meal meal: pass into saturated vapor and carry out boiling to above-mentioned rice aqueous mixtures, when rice coolant-temperature gage reaches grain of rice gelatinization initial temperature (71 DEG C), ultrasonic wave process is applied to this meter of aqueous mixtures, until it is equal with rice layer upper surface to soak water water level in described rice aqueous mixtures, described ultrasonic wave processing power 750W, frequency 22kHz, ultrasonic time 360s, ultrasonic interval 0s, ultrasonic end, continues boiling 15min;
(4) cook rice over a slow fire: boiling is complete, close thermal source and continue the 18min that cooks rice over a slow fire;
(5) packaging 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) refrigerate: the rice of packaging cooling is refrigerated in 4 DEG C of refrigerators.
Comparative example 1
With the polished rice meal (other treatment steps are with embodiment 1) without ultrasonic wave process for control group, with the made polished rice meal of embodiment 1 for test group, respectively after 4 DEG C of refrigeration 15d, the amylopectin comparing the two is brought back to life enthalpy and hardness, and measurement result is see table 1.
Table 1 amylopectin is brought back to life enthalpy and hardness test result
Can be obtained by table 1 data analysis, the polished rice meal of ultrasonic wave process bring back to life degree and hardness comparatively control group reduce 31.4% and 22.8% respectively, prove that ultrasonic assistant boiling can obviously delay bringing back to life of polished rice meal, the mouthfeel that rice is good can be kept.
Above-mentioned amylopectin enthalpy assay method of bringing back to life is as follows: DSC measures, and weighs the rice sample of about 10mg with aluminium box, is sealed by aluminium box, carries out temperature scanning with the heating rate of 15 DEG C/min at 20 ~ 90 DEG C.
Above-mentioned hardness measuring method is as follows: Texture instrument extrusion test determination, speed 5mm/s, test speed 0.5mm/s before surveying, speed 10.0mm/s, trigger force 50g after surveying, probe type P35, compression ratio 65%.
Comparative example 2
With the long-grained nonglutinous rice meal (other treatment steps are with embodiment 2) without ultrasonic wave process for control group, with the made long-grained nonglutinous rice meal of embodiment 1 for test group, respectively after 4 DEG C of refrigeration 15d, the amylopectin comparing the two is brought back to life enthalpy and hardness, assay method is described above, and measurement result is see table 2.
Table 2 amylopectin is brought back to life enthalpy and hardness test result
Can be obtained by table 2 data analysis, the polished rice meal of ultrasonic wave process bring back to life degree and hardness comparatively control group reduce 26.4% and 18.0% respectively, prove that ultrasonic assistant boiling can obviously delay bringing back to life of long-grained nonglutinous rice meal, the mouthfeel that rice is good can be kept.
Involved by the embodiment of the present invention, each raw material is commercially available prod, and it is conventional that device therefor and method all belong to this area 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 the oher improvements and changes that those skilled in the art directly derive without departing from the spirit and concept in the present invention or associate, all should think and be included within protection scope of the present invention.
Claims (3)
1. ultrasonic assistant boiling delays the method that rice is brought back to life, and it is characterized in that technique is as follows: eluriate rice material; Use water heat-insulation soaking; Pass into steam to cook a meal meal, apply ultrasonic wave process when temperature reaches grain of rice gelatinization initial temperature, until it is equal with rice layer upper surface to soak water water level in rice aqueous mixtures; Cook rice over a slow fire; Be quickly cooled to room temperature, in room temperature preservation or 4 DEG C of refrigerations;
Its concrete technology step is as follows:
(1) rice material is eluriated: eluriated 2 ~ 3 times by rice material with clear water, outwelled by water immediately after washing;
(2) heat-insulation soaking: by the rice of above-mentioned elutriation according to the rice water quality of 1:1.3 ~ 1:1.5 than the water adding 50 DEG C, keep this temperature to soak 15 ~ 20min;
(3) steam is cooked a meal meal: pass into saturated vapor and carry out boiling to above-mentioned rice aqueous mixtures, when rice coolant-temperature gage reaches grain of rice gelatinization initial temperature, ultrasonic wave process is applied to this meter of aqueous mixtures, until it is equal with rice layer upper surface to soak 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, continues boiling 12 ~ 15min;
(4) cook rice over a slow fire: boiling is complete, continue the 15 ~ 20min that cooks rice over a slow fire;
(5) packaging 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 cooled for above-mentioned packaging rice in room temperature preservation or 4 DEG C of refrigerations.
2. ultrasonic assistant boiling delays the method that rice brings back to life according to claim 1, it is characterized in that: described rice material comprises polished rice or long-grained nonglutinous rice.
3. ultrasonic assistant boiling delays the method that rice brings back to life according to claim 1, it is characterized in that: step (3) described grain of rice gelatinization initial temperature is 60 ~ 75 DEG C.
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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 |
| 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 |
| CN106993742A (en) * | 2017-04-12 | 2017-08-01 | 哈尔滨工业大学 | A kind of rice meal low temperature age resister |
| CN108323684B (en) * | 2018-02-05 | 2021-04-09 | 北京工商大学 | A method for processing semen oryzae as raw material for preparing rice dumpling and sushi with low GI value |
| WO2020018632A1 (en) | 2018-07-20 | 2020-01-23 | Walmart Apollo, Llc | Systems and methods for utilizing a sonication probe to cook rice |
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