CN103478601B - A kind of preparation method of instant-rice - Google Patents
A kind of preparation method of instant-rice Download PDFInfo
- Publication number
- CN103478601B CN103478601B CN201310386884.4A CN201310386884A CN103478601B CN 103478601 B CN103478601 B CN 103478601B CN 201310386884 A CN201310386884 A CN 201310386884A CN 103478601 B CN103478601 B CN 103478601B
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- rice
- grain
- temperature
- instant
- delivered
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 132
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 132
- 235000009566 rice Nutrition 0.000 claims abstract description 132
- 235000013339 cereals Nutrition 0.000 claims abstract description 78
- 238000001035 drying Methods 0.000 claims abstract description 36
- 238000009413 insulation Methods 0.000 claims abstract description 33
- 238000009835 boiling Methods 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 21
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 21
- 241000018646 Pinus brutia Species 0.000 claims abstract description 21
- 238000012856 packing Methods 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 5
- 239000011148 porous material Substances 0.000 abstract description 3
- 230000000750 progressive effect Effects 0.000 abstract description 3
- 238000009738 saturating Methods 0.000 abstract description 3
- 238000011160 research Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a kind of preparation method of instant-rice, it is characterized in that, comprises the following steps: step one, rice clean; Step 2, rice cooking; Step 3, grain of rice plane pine; Step 4, the grain of rice are dried; Step 5, blanking packing.The present invention, in rice cooking process, carries out the boiling of rice by progressive temperature, the pore that grain of rice inside can keep clear, and make the water retention property of the grain of rice good, easier boiling is saturating; In grain of rice drying course, by the series of steps of preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down, the grain of rice is made to dry thoroughly, and the mouthfeel of rice can not be destroyed, by the instant-rice that the present invention produces, its grain of rice rehydration is fast, the grain of rice is complete after rehydration, rice mouthfeel is good.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly relate to a kind of preparation method of instant-rice.
Background technology
Along with quickening and the growth in the living standard of current people's rhythm of life, people get more and more to the demand of instant food, require also more and more higher, instant food not only to meet it self instant, also to meet the higher demand of consumer to its flavour nutrient.For dehydration-type instant-rice, current research is also mainly for instant and flavour nutrient these two aspects.Some research deliberately pursues high gelatinization degree in order to the instant of rice, causes that the grain of rice is imperfect, rice after rehydration is too soft rotten; Some research is then too focused on the flavour nutrient of rice and to be instantly not being met; Also the research had adopts cryodesiccated method rice easy to prepare, although obtain good rehydration and edible quality, this method investment is large, and inefficiency, is also unfavorable for industrialized production at present.
Summary of the invention
A technical problem to be solved by this invention is: provide that a kind of grain of rice rehydration is fast, the preparation method of the grain of rice is complete, rice mouthfeel is good after rehydration instant-rice.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
A preparation method for instant-rice, is characterized in that, comprises the following steps:
Step one, rice clean: poured into by rice in rice cleaning machine, adopt water under high pressure to clean, remove dust and impurity;
Step 2, rice cooking: cleaned rice is inserted on boiling production line and carry out boiling, successively boiling 10-20 minute at the temperature of 80 DEG C, boiling 10-20 minute at the temperature of 90 DEG C, boiling 10-20 minute at the temperature of 100 DEG C;
Step 3, grain of rice plane pine: well-done rice is delivered to plane Song Jizhong and carries out plane pine, make rice not conglomeration, the grain of rice is loose condition (of surface);
Step 4, the grain of rice are dried; The grain of rice through plane pine is delivered in drying production line and dries;
Step 5, blanking packing: after grain of rice cooling to be dried, carry out blanking packing.
The step that the described grain of rice is dried is divided into again: preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down.
Described soft-bake step is: be delivered in pre-drier by the grain of rice through plane pine and dry, bake out temperature is 50-80 DEG C, and preliminary drying time is 15-30 minute.
Described constant-temperature moisture-keeping step is: be delivered in constant-temperature moisture-keeping machine by the grain of rice through preliminary drying and carry out constant-temperature moisture-keeping, and temperature is 80 DEG C, and the constant-temperature moisture-keeping time is 30 minutes.
Described baking step is: be delivered in dryer by the grain of rice through constant-temperature moisture-keeping and dry, and temperature is 80-100 DEG C, and drying time is 30-45 minute.
Described preheating insulation step is: be delivered in preheating insulation machine by the grain of rice through drying and carry out preheating insulation, temperature is 30-50 DEG C, and the preheating insulation time is 15-30 minute.
Described cooling down step is: be delivered in cooling down machine by the grain of rice through preheating insulation and carry out standing cooling down, and time of repose is 6-8 hour.
Compared with prior art, the beneficial effect that the present invention has is:
1, the present invention is in rice cooking process, is carried out the boiling of rice by progressive temperature, the pore that grain of rice inside can keep clear, and make the water retention property of the grain of rice good, easier boiling is saturating.
2, the present invention is in grain of rice drying course, by the series of steps of preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down, the grain of rice is dried thoroughly, and can not destroy the mouthfeel of rice.
3, by the instant-rice that the present invention produces, its grain of rice rehydration is fast, the grain of rice is complete after rehydration, rice mouthfeel is good.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation.
Embodiment one
Step one, rice clean: poured into by rice in rice cleaning machine, adopt water under high pressure to clean, remove dust and impurity;
Step 2, rice cooking: cleaned rice is inserted on boiling production line and carry out boiling, boiling 10 minutes at the temperature of 80 DEG C successively, boiling 20 minutes at the temperature of 90 DEG C, boiling 10 minutes at the temperature of 100 DEG C;
Step 3, grain of rice plane pine: well-done rice is delivered to plane Song Jizhong and carries out plane pine, make rice not conglomeration, the grain of rice is loose condition (of surface);
Step 4, the grain of rice are dried; The grain of rice through plane pine is delivered in drying production line and dries;
Step 5, blanking packing: after grain of rice cooling to be dried, carry out blanking packing.
The step that the described grain of rice is dried is divided into again: preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down.
Described soft-bake step is: be delivered in pre-drier by the grain of rice through plane pine and dry, bake out temperature is 80 DEG C, and preliminary drying time is 15 minutes.
Described constant-temperature moisture-keeping step is: be delivered in constant-temperature moisture-keeping machine by the grain of rice through preliminary drying and carry out constant-temperature moisture-keeping, and temperature is 80 DEG C, and the constant-temperature moisture-keeping time is 30 minutes.
Described baking step is: be delivered in dryer by the grain of rice through constant-temperature moisture-keeping and dry, and temperature is 100 DEG C, and drying time is 30 minutes.
Described preheating insulation step is: be delivered in preheating insulation machine by the grain of rice through drying and carry out preheating insulation, temperature is 50 DEG C, and the preheating insulation time is 15 minutes.
Described cooling down step is: be delivered in cooling down machine by the grain of rice through preheating insulation and carry out standing cooling down, and time of repose is 6 hours.
Embodiment two
Step one, rice clean: poured into by rice in rice cleaning machine, adopt water under high pressure to clean, remove dust and impurity;
Step 2, rice cooking: cleaned rice is inserted on boiling production line and carry out boiling, boiling 15 minutes at the temperature of 80 DEG C successively, boiling 15 minutes at the temperature of 90 DEG C, boiling 15 minutes at the temperature of 100 DEG C;
Step 3, grain of rice plane pine: well-done rice is delivered to plane Song Jizhong and carries out plane pine, make rice not conglomeration, the grain of rice is loose condition (of surface);
Step 4, the grain of rice are dried; The grain of rice through plane pine is delivered in drying production line and dries;
Step 5, blanking packing: after grain of rice cooling to be dried, carry out blanking packing.
The step that the described grain of rice is dried is divided into again: preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down.
Described soft-bake step is: be delivered in pre-drier by the grain of rice through plane pine and dry, bake out temperature is 60 DEG C, and preliminary drying time is 20 minutes.
Described constant-temperature moisture-keeping step is: be delivered in constant-temperature moisture-keeping machine by the grain of rice through preliminary drying and carry out constant-temperature moisture-keeping, and temperature is 80 DEG C, and the constant-temperature moisture-keeping time is 30 minutes.
Described baking step is: be delivered in dryer by the grain of rice through constant-temperature moisture-keeping and dry, and temperature is 90 DEG C, and drying time is 40 minutes.
Described preheating insulation step is: be delivered in preheating insulation machine by the grain of rice through drying and carry out preheating insulation, temperature is 40 DEG C, and the preheating insulation time is 20 minutes.
Described cooling down step is: be delivered in cooling down machine by the grain of rice through preheating insulation and carry out standing cooling down, and time of repose is 7 hours.
Embodiment three
Step one, rice clean: poured into by rice in rice cleaning machine, adopt water under high pressure to clean, remove dust and impurity;
Step 2, rice cooking: cleaned rice is inserted on boiling production line and carry out boiling, boiling 20 minutes at the temperature of 80 DEG C successively, boiling 10 minutes at the temperature of 90 DEG C, boiling 20 minutes at the temperature of 100 DEG C;
Step 3, grain of rice plane pine: well-done rice is delivered to plane Song Jizhong and carries out plane pine, make rice not conglomeration, the grain of rice is loose condition (of surface);
Step 4, the grain of rice are dried; The grain of rice through plane pine is delivered in drying production line and dries;
Step 5, blanking packing: after grain of rice cooling to be dried, carry out blanking packing.
The step that the described grain of rice is dried is divided into again: preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down.
Described soft-bake step is: be delivered in pre-drier by the grain of rice through plane pine and dry, bake out temperature is 50 DEG C, and preliminary drying time is 30 minutes.
Described constant-temperature moisture-keeping step is: be delivered in constant-temperature moisture-keeping machine by the grain of rice through preliminary drying and carry out constant-temperature moisture-keeping, and temperature is 80 DEG C, and the constant-temperature moisture-keeping time is 30 minutes.
Described baking step is: be delivered in dryer by the grain of rice through constant-temperature moisture-keeping and dry, and temperature is 80 DEG C, and drying time is 30 minutes.
Described preheating insulation step is: be delivered in preheating insulation machine by the grain of rice through drying and carry out preheating insulation, temperature is 30 DEG C, and the preheating insulation time is 30 minutes.
Described cooling down step is: be delivered in cooling down machine by the grain of rice through preheating insulation and carry out standing cooling down, and time of repose is 8 hours.
The present invention, in rice cooking process, carries out the boiling of rice by progressive temperature, the pore that grain of rice inside can keep clear, and make the water retention property of the grain of rice good, easier boiling is saturating; In grain of rice drying course, by the series of steps of preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down, the grain of rice is dried thoroughly, and the mouthfeel of rice can not be destroyed.
By the instant-rice that the present invention produces, its grain of rice rehydration is fast, the grain of rice is complete after rehydration, rice mouthfeel is good.
Those of ordinary skill in the art will be appreciated that, above embodiment is only used to the present invention is described, and be not used as limitation of the invention, as long as in spirit of the present invention, all will drop in right of the present invention the change of the above embodiment, modification.
Claims (7)
1. a preparation method for instant-rice, is characterized in that, comprises the following steps:
Step one, rice clean: poured into by rice in rice cleaning machine, adopt water under high pressure to clean, remove dust and impurity;
Step 2, rice cooking: cleaned rice is inserted on boiling production line and carry out boiling, successively boiling 5-10 minute at the temperature of 80 DEG C, boiling 5-10 minute at the temperature of 90 DEG C, boiling 5-10 minute at the temperature of 100 DEG C;
Step 3, grain of rice plane pine: well-done rice is delivered to plane Song Jizhong and carries out plane pine, make rice not conglomeration, the grain of rice is loose condition (of surface);
Step 4, the grain of rice are dried; The grain of rice through plane pine is delivered in drying production line and dries;
Step 5, blanking packing: after grain of rice cooling to be dried, carry out blanking packing.
2. the preparation method of a kind of instant-rice as claimed in claim 1, is characterized in that, the step that the described grain of rice is dried is divided into again: preliminary drying, constant-temperature moisture-keeping, oven dry, preheating insulation, cooling down.
3. the preparation method of a kind of instant-rice as claimed in claim 2, is characterized in that, soft-bake step is: be delivered in pre-drier by the grain of rice through plane pine and dry, bake out temperature is 50-80 DEG C, and preliminary drying time is 15-30 minute.
4. the preparation method of a kind of instant-rice as claimed in claim 2, is characterized in that, constant-temperature moisture-keeping step is: be delivered in constant-temperature moisture-keeping machine by the grain of rice through preliminary drying and carry out constant-temperature moisture-keeping, and temperature is 80 DEG C, and the constant-temperature moisture-keeping time is 30 minutes.
5. the preparation method of a kind of instant-rice as claimed in claim 2, is characterized in that, baking step is: be delivered in dryer by the grain of rice through constant-temperature moisture-keeping and dry, and temperature is 80-100 DEG C, and drying time is 30-45 minute.
6. the preparation method of a kind of instant-rice as claimed in claim 2, is characterized in that, preheating insulation step is: be delivered in preheating insulation machine by the grain of rice through drying and carry out preheating insulation, temperature is 30-50 DEG C, and the preheating insulation time is 15-30 minute.
7. the preparation method of a kind of instant-rice as claimed in claim 2, is characterized in that, cooling down step is: be delivered in cooling down machine by the grain of rice through preheating insulation and carry out standing cooling down, and time of repose is 6-8 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386884.4A CN103478601B (en) | 2013-08-30 | 2013-08-30 | A kind of preparation method of instant-rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386884.4A CN103478601B (en) | 2013-08-30 | 2013-08-30 | A kind of preparation method of instant-rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478601A CN103478601A (en) | 2014-01-01 |
| CN103478601B true CN103478601B (en) | 2015-11-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310386884.4A Expired - Fee Related CN103478601B (en) | 2013-08-30 | 2013-08-30 | A kind of preparation method of instant-rice |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341699A (en) * | 2015-12-14 | 2016-02-24 | 江南大学 | Preparation method of instant rice with quick water regaining function |
| CN109911543A (en) * | 2019-01-31 | 2019-06-21 | 北京金田麦国际食品有限公司 | A kind of continuous rice cooking equipment |
| CN110432434A (en) * | 2019-07-29 | 2019-11-12 | 中国农业科学院农产品加工研究所 | A kind of instant-rice and preparation method thereof suitable for self-heating food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535599A (en) * | 2003-04-11 | 2004-10-13 | 徐敦言 | Production metod of cooked instant rice |
| CN101273768A (en) * | 2007-03-30 | 2008-10-01 | 毛培翼 | Instant rice and preparing process |
| CN102232522A (en) * | 2011-08-12 | 2011-11-09 | 江南大学 | Production method for instant rice |
| CN103211170A (en) * | 2013-04-26 | 2013-07-24 | 德清龙溪农业科技有限公司 | Processing method for convenient and instant rice porridge |
-
2013
- 2013-08-30 CN CN201310386884.4A patent/CN103478601B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1535599A (en) * | 2003-04-11 | 2004-10-13 | 徐敦言 | Production metod of cooked instant rice |
| CN101273768A (en) * | 2007-03-30 | 2008-10-01 | 毛培翼 | Instant rice and preparing process |
| CN102232522A (en) * | 2011-08-12 | 2011-11-09 | 江南大学 | Production method for instant rice |
| CN103211170A (en) * | 2013-04-26 | 2013-07-24 | 德清龙溪农业科技有限公司 | Processing method for convenient and instant rice porridge |
Non-Patent Citations (2)
| Title |
|---|
| 人造米高温高湿干燥研究;熊善柏等;《食品科学》;20000831;第21卷(第8期);第31页摘要部分 * |
| 方便米饭生产技术的探讨;刘国琴等;《郑州粮食学院学报》;19960331;第17卷(第1期);第75-78页第2.2节及第76页表1 * |
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Inventor after: Deng Song Inventor after: Deng Meng Inventor after: Xie Xiaoyang Inventor after: Liu An Inventor after: Yu Min Inventor before: Wang Yaping Inventor before: Wang Yanyu Inventor before: Cheng Shi |
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Effective date of registration: 20170420 Address after: 414000 Hunan Province, Yueyang economic and Technological Development Zone Agricultural seed market building 4 baling Road No. 11 Patentee after: Hunan Xinsheng HuaFeng seeds Co. Ltd. Address before: 246100 Huaining County, Anhui Province High Town, the town of independence Avenue Patentee before: Anhui Jiaxian Rice Co., Ltd. |
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Effective date of registration: 20180716 Address after: 414300 Sanwan Avenue 5, Sanwan Industrial Park, Linxiang City, Hunan Province Patentee after: Hunan long pit Mountain Ecological Agriculture Co., Ltd. Address before: 414000 No. 4, agricultural seed seed market, baling East Road, Yueyang economic and Technological Development Zone, Hunan 11 Patentee before: Hunan Xinsheng HuaFeng seeds Co. Ltd. |
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