CN103844177A - Production method of high-quality instant rice - Google Patents
Production method of high-quality instant rice Download PDFInfo
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- CN103844177A CN103844177A CN201410053700.7A CN201410053700A CN103844177A CN 103844177 A CN103844177 A CN 103844177A CN 201410053700 A CN201410053700 A CN 201410053700A CN 103844177 A CN103844177 A CN 103844177A
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- rice
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- 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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- 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
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a production method of high-quality instant rice, belonging to the technical field of food processing. The method is based on the principle of strong absorption of alcohol water vapor to lipid and moisture (including combined water) in rice, permeation and dissolving promotion of a magnetic field, and cavatition and uniform drying effect of infrared rays with intermediate waves, and can be used for improving the rehydration and preservation performance of the instant rice. The production method mainly comprises the process steps of selecting normal rice as raw materials, immersing at 40-50 DEG C for 25-35 minutes, cooking for 25-30 minutes, adding an aqueous solution of ethanol for dispersion, filtering, braising the rice for 15-20 minutes, drying by alcohol water vapor under a magnetic field of 6000-6500 GS till the water content of the rice is 8%-10%, and drying with infrared rays with the wavelength of 2-4 microns till the water content of the rice is 4%-5%. The instant rice is good in mouthfeel and excellent in rehydration and preservation performance.
Description
Technical field
The production method that the present invention relates to a kind of high-quality instant-rice, belongs to food processing technology field.
Background technology
The problem such as instant-rice ubiquity rehydration is in the market poor, mouthfeel is not good.Research shows, local flavor, mouthfeel, rehydration and the Storage of instant-rice are closely related with the selection of drying means.The instant-rice that adopts Hot Air Drying to produce, local flavor, rehydration and Storage inequality; Also have the Vacuum Freezing & Drying Technology of employing to carry out instant-rice production, but it is high to consume energy, production efficiency is low, and in product rice due to the existence of lipid still easily milli lose, product storage period is affected.In addition, common drying mode is difficult to remove the combination water in instant-rice, and this is also the key factor that affects rice reconstitution rate and rehydration time.
Summary of the invention
The technical problem to be solved in the present invention is, strong for existing instant-rice rehydration, easily milli such as loses at the problem, overcomes the deficiencies in the prior art, and the processing method of the instant-rice that a kind of rehydration performance is good, storage performance is good is provided.
Alcohol water steam is amphiphilic, and the lipid in material and moisture (comprising in conjunction with water) are all had to strong absorption.Adopt alcohol water steam drying rice, can increase the pore space structure of instant-rice, improve rice rehydration performance, alcohol water steam is taken combination water and lipid components in rice out of when dry simultaneously, not only reduce water activity, the milli that also can greatly reduce instant-rice loses phenomenon.
In magnetic field, allow light water with certain flow rate, along the direction cutting vertical with the magnetic line of force, by the magnetic field (more than general 3000GS) of some strength, light water will become magnetized drinking water.Water is after magnetization, and the hydrogen bond angle of hydrone becomes 103 ° by 105 °, and the penetration of water improves more than 50%, and solubility, surface tension also strengthen greatly.In fact, magnetic field (alcohol water flow of vapor direction is vertical with the magnetic line of force) superposes in alcohol water vapour seasoning process, can significantly improve penetration and the solvability of alcohol water steam, greatly promote the absorption of alcohol water steam to moisture and lipid, increase rice pore space structure.
Infrared ray is a kind of ray with heat effect.Intermediate waves infrared ray has stronger penetration capacity, and dry run can be accomplished inside and outside consistent, and has good cavitation.In dry run, different material has different absorbing wavelength, adopts the infrared ray of the wavelength that matches to process, and heat transfer process energy consumption still less, can not change the original color and luster of product and mouthfeel substantially.Adopt infrared ray as the secondary drying mode of instant-rice, not only can produce a large amount of pore space structures, improve rice rehydration performance, also can and may be attached at the vaporized alcohol of grain of rice inside out remaining moisture.
The present invention solve the technical problem adopted technical scheme: a kind of production method of high-quality instant-rice, it is characterized in that, rice through elutriation, immersion, boiling, discrete, cook rice over a slow fire, the dry and infrared drying of alternating magnetic field-alcohol water steam combination, make all good instant-rices of rehydration performance and Storage, specifically realize by following steps:
(1) rice screening and eluriating: select uniform particles, without the rice of grains of sand impurity as raw material, eluriate foreign material such as more than 3 times dust out and rice bran etc. with running water;
(2) rice in steep: the rice after eluriating adds the running water of 1.2-1.4 times of quality, soaks 25-35 min at 40-50 ℃;
(3) rice cooking and discrete: the hot boiling 25-30 of the grain of rice min after immersion is to gelatinization completely, and the ethanol water of 2 times of grain of rice quality of interpolation carries out discrete, and in ethanol water, ethanol content is 3-4%, and 15-20 min cooks rice over a slow fire after filtration;
(4) stationary magnetic field-alcohol water steam combination is dry: the rice of having boiled in a covered pot over a slow fire is placed in 6000-6500 GS stationary magnetic field, logical alcohol water steam drying to moisture is 8-10%, alcohol water steam is that after second alcohol and water mixes by 1:1-6:5, heating produces, wind speed is 2-4 meter per second, and flow direction is vertical with magnetic field magnetic line;
(5) infrared drying: adopt infrared ray to continue to be dried to water content 4-5%, IR wavelength 2-4 μ m, heat source temperature 400-500 ℃, thermal source and rice are at a distance of 8-10cm.
The raw material rice that the present invention uses need first be selected, eluriate clean, if select rinsing-free highed milled rice, can make the quality of final products better.From suitability for industrialized production angle, kind and the specification of the present invention to rice material is not particularly limited, and selecting of rice all belongs to ordinary skill with elutriation apparatus and operation, therefore will not describe in detail.
One of difference of technique of the present invention and prior art is:
For the combination shipwreck in common instant-rice to remove and then to affect rehydration, the lipid containing in the grain of rice easily causes the shortcomings such as rice milli loses, optimize digesting technoloy, after rice gelatinization, adopt low ethanol water to carry out discrete, can absorb the lipid in a part of rice; After filtration, cook rice over a slow fire, the ethanol that remains in rice evaporates, and increases the pore space structure of rice.In dry run, alcohol water steam can reduce the lipid components that easy milli loses, and reduces water activity; And the magnetic field (alcohol water flow of vapor direction is vertical with the magnetic line of force) that superposes in alcohol water vapour seasoning process can significantly improve again penetration and the solvability of alcohol water steam, greatly promotes the absorption of alcohol water steam to moisture and lipid.The dry intermediate waves infrared ray that adopts of later stage, there is stronger penetration capacity, dry run can be accomplished inside and outside consistent, and there is good cavitation, not only can promote the generation of pore space structure, improve rice rehydration performance, also can be by remaining moisture and the vaporized alcohol that may be adsorbed on grain of rice inside out.This production technology continuous and compact, stationary magnetic field and alcohol water steam drying are complemented each other, and also have good synergistic function with infrared ray, have remarkable result for the organoleptic quality, rehydration performance and the storage performance that improve instant-rice.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.The mensuration of reconstitution rate: accurately take and facilitate straight rice-flour noodles finished product A g to be placed in beaker, add 5 times of boiling water and add a cover immediately that rehydration drains after 8 minutes immediately and blot the surface moisture B g that weighs with filter paper, reconstitution rate represents with B/A.Strip-breaking rate: the gross mass of instant-rice is C, its quality of interrupting bar instant-rice is D, strip-breaking rate represents with D/C.The storage performance of shelf exponential representation instant-rice under 37 ± 2 ℃, humidity 75 ± 5% environment, the higher expression shelf life of index is longer.Sense organ overall merit: calculating mean value after asking 50 15-60 year to taste the organoleptic quality (outward appearance, smell, flavour, hardness and viscosity) of personnel to instant-rice to give a mark, 1 is divided into the poorlyest, and 10 is best.
Embodiment 1
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1200 ml, 40 ℃ are soaked 35 min, and with steam continuously cooking 25 min, interpolation 2 kg pure water carry out discrete, and 20 min cook rice over a slow fire after filtration.The rice of having boiled in a covered pot over a slow fire adopts 60 ℃ of heated-air dryings to water content 4%, and hot blast wind speed is 2 meter per seconds.
Embodiment 2
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1200 ml, 40 ℃ are soaked 35 min, and with steam continuously cooking 25 min, interpolation 2000g ethanol water (ethanol content 3%) carries out discrete, and 20 min cook rice over a slow fire after filtration.The rice of having boiled in a covered pot over a slow fire adopts 60 ℃ of heated-air dryings to water content 4%, and hot blast wind speed is 2 meter per seconds.
Embodiment 3
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1200 ml, 40 ℃ are soaked 35 min, and with steam continuously cooking 25 min, interpolation 2000 g ethanol waters (ethanol content 3%) carry out discrete, and 20 min cook rice over a slow fire after filtration.Logical alcohol water steam drying to the moisture of rice of having boiled in a covered pot over a slow fire is 10%, and alcohol water steam is that after second alcohol and water mixes by 6:5, heating produces, and wind speed is 4 meter per seconds; Then adopt 60 ℃ of heated-air dryings to water content 4%, hot blast wind speed is 2 meter per seconds.
Embodiment 4
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1200 ml, 40 ℃ are soaked 35 min, and with steam continuously cooking 25 min, interpolation 2000 g ethanol waters (ethanol content 3%) carry out discrete, and 20 min cook rice over a slow fire after filtration.The rice of having boiled in a covered pot over a slow fire is placed in 6000 GS stationary magnetic fields, and logical alcohol water steam drying to moisture is 10%, and alcohol water steam is that after second alcohol and water mixes by 6:5, heating produces, and wind speed is 4 meter per seconds, and flow direction is vertical with magnetic field magnetic line; Then adopt 60 ℃ of heated-air dryings to water content 4%, hot blast wind speed is 2 meter per seconds.
Embodiment 5
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1200 ml, 40 ℃ are soaked 35 min, and with steam continuously cooking 25 min, interpolation 2000 g ethanol waters (ethanol content 3%) carry out discrete, and 20 min cook rice over a slow fire after filtration.The rice of having boiled in a covered pot over a slow fire is placed in 6000 GS stationary magnetic fields, and logical alcohol water steam drying to moisture is 10%, and alcohol water steam is that after second alcohol and water mixes by 6:5, heating produces, and wind speed is 4 meter per seconds, and flow direction is vertical with magnetic field magnetic line; Then adopt infrared drying to water content 4%, IR wavelength 2 μ m, 400 ℃ of heat source temperatures, thermal source and rice are at a distance of 8cm.
Index determining and effect analysis:
| ? | Strip-breaking rate | Shelf index | Reconstitution rate | Sense organ overall merit (1-10 divides) |
| Embodiment 1 | 0.12 | 9 | 1.8 | 7.0 |
| Embodiment 2 | 0.13 | 14 | 2.1 | 7.1 |
| Embodiment 3 | 0.15 | 19 | 2.6 | 7.6 |
| Embodiment 4 | 0.16 | 20 | 2.9 | 8.1 |
| Embodiment 5 | 0.16 | 21 | 3.2 | 8.7 |
Comparative example 1,2,3,4 and 5 index determining result is known, in departure process, add appropriate ethanol, dry in conjunction with stationary magnetic field-alcohol water Steam Combined, and follow-up intermediate waves infrared drying, product quality significantly promotes (lifting of shelf index, rehydration enhancing, organoleptic quality are better), and strip-breaking rate only has increase slightly.
Claims (2)
1. a production method for high-quality instant-rice, is characterized in that specifically realizing by following steps:
(1) rice screening and eluriating: select uniform particles, without the rice of grains of sand impurity as raw material, eluriate foreign material such as more than 3 times dust out and rice bran etc. with running water;
(2) rice in steep: the rice after eluriating adds the running water of 1.2-1.4 times of quality, soaks 25-35 min at 40-50 ℃;
(3) rice cooking and discrete: the hot boiling 25-30 of the grain of rice min after immersion is to gelatinization completely, and the ethanol water of 2 times of grain of rice quality of interpolation carries out discrete, and 15-20 min cooks rice over a slow fire after filtration;
(4) stationary magnetic field-alcohol water steam combination is dry: the rice of having boiled in a covered pot over a slow fire is placed in 6000-6500 GS stationary magnetic field, logical alcohol water steam drying to moisture is 8-10%, alcohol water steam is that after second alcohol and water mixes by 1:1-6:5, heating produces, wind speed is 2-4 meter per second, and flow direction is vertical with magnetic field magnetic line;
(5) infrared drying: adopt infrared ray to continue to be dried to water content 4-5%, IR wavelength 2-4 μ m, heat source temperature 400-500 ℃, thermal source and rice are at a distance of 8-10cm.
2. production method as claimed in claim 1, is characterized in that in step (3) ethanol water, ethanol content is 3-4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410053700.7A CN103844177B (en) | 2014-02-18 | 2014-02-18 | Production method of high-quality instant rice |
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| CN201410053700.7A CN103844177B (en) | 2014-02-18 | 2014-02-18 | Production method of high-quality instant rice |
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| CN103844177A true CN103844177A (en) | 2014-06-11 |
| CN103844177B CN103844177B (en) | 2015-07-01 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824539A (en) * | 2015-05-15 | 2015-08-12 | 山西省农业科学院谷子研究所 | Preparation method of convenient millet cooked rice |
| CN105639414A (en) * | 2015-12-31 | 2016-06-08 | 安徽省三车节能科技有限公司 | Instant rice with calcium supplementing function and preparation method thereof |
| CN105661262A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient rice with efficacies of protecting liver and neutralizing effect of alcoholic drinks, and processing method of convenient rice |
| CN105661326A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient rice and processing method thereof |
| CN111671040A (en) * | 2020-05-19 | 2020-09-18 | 天津农学院 | Preparation method of high-quality taste rice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824539A (en) * | 2015-05-15 | 2015-08-12 | 山西省农业科学院谷子研究所 | Preparation method of convenient millet cooked rice |
| CN105639414A (en) * | 2015-12-31 | 2016-06-08 | 安徽省三车节能科技有限公司 | Instant rice with calcium supplementing function and preparation method thereof |
| CN105661262A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient rice with efficacies of protecting liver and neutralizing effect of alcoholic drinks, and processing method of convenient rice |
| CN105661326A (en) * | 2015-12-31 | 2016-06-15 | 安徽省三车节能科技有限公司 | Convenient rice and processing method thereof |
| CN111671040A (en) * | 2020-05-19 | 2020-09-18 | 天津农学院 | Preparation method of high-quality taste rice |
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| CN103844177B (en) | 2015-07-01 |
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