CN103844183B - Method for producing long-grain rice nutritional instant rice - Google Patents
Method for producing long-grain rice nutritional instant rice Download PDFInfo
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- CN103844183B CN103844183B CN201410053731.2A CN201410053731A CN103844183B CN 103844183 B CN103844183 B CN 103844183B CN 201410053731 A CN201410053731 A CN 201410053731A CN 103844183 B CN103844183 B CN 103844183B
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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
- 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
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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
- A23L5/15—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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- 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
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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
- 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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- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method for producing long-grain rice nutritional instant rice, belonging to the technical field of food processing. The principle of the method disclosed by the invention is as follows: the nutritive value, reconstitution properties and storage performance of the long-grain rice instant rice are improved based on the transformation effect of restrictive fermentation, the strong moisture and lipid absorption effect of alcohol and the strong cavitation effect and uniform inside-outside drying effect during the cooperated drying of ultrasonic waves and medium wave-short wave infrared rays. The method comprises the main process steps of selecting long-grain rice, elutriating, immersing, cooking for 30-35 minutes, pouring with cool water to disperse, filtrating, then, continuing to stew for 20-25 minutes, carrying out restrictive fermentation, and drying with infrared rays with the wavelength of 2-4 microns in an ultrasonic field with the frequency of 35-40KHz until the moisture content is 4-5%. The produced long-grain rice instant rice is rich in nutrition and good in reconstitution properties and storage performance.
Description
Technical field
The present invention relates to a kind of restricted fermentation and ultrasonic wave-infrared ray of adopting and work in coordination with dry method production long-grained nonglutinous rice nutritive instant rice, belong to food processing technology field.
Background technology
Instant-rice is generally by rice by high temperature gelatinization after soaking, more rapid drying and dehydrating, and packaging forms, and again through hot-water soak time edible, is equipped with flavor pack or other garnishes are edible, somewhat similar instant noodles way of dining.At present about the production method of instant-rice is a lot, also have many disclosed in patent document, but, the defect that the instant-rice of existing various method production is maximum is that mouthfeel is bad, rehydration is poor, and be mostly with polished rice be raw material to produce instant-rice, with long-grained nonglutinous rice be raw material produce instant-rice mouthfeel poorer.And to fiddle with main cultivation high-yield variety be long-grained nonglutinous rice mostly in south China provinces and regions, especially early-paddy brown rice is all long-grained nonglutinous rice, and as how long-grained nonglutinous rice is raw material, the instant-rice of production high-quality is the difficult problem of pendulum in face of scientific worker always.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, provides that a kind of rehydration performance is good, storage performance is good, the processing method of the long-grained nonglutinous rice instant-rice of more nutrition.
Rice not only can generate the essential amino acid (as lysine) that carbohydrate, vitamin and multiple human body can not synthesize after bent, enzyme and culture propagation, also can the composition such as Partial digestion starch and albumen, makes it more easily absorb.In addition, the alcohol generated in sweat, adopts appropriate ways heating can be converted into alcohol water steam.Alcohol water steam is amphiphilic, all has strong absorption to the Small molecular organic matter in material and moisture (comprising Bound moisture).In alcohol water steam effusion process, can increase the pore space structure of instant-rice, improve rice rehydration performance, the Bound moisture in rice and Small molecular lipid components are taken out of when drying by alcohol water steam simultaneously, not only reduce water activity, the milli that also greatly can reduce instant-rice loses phenomenon.
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, and adopt the infrared ray of the wavelength that matches to process, heat transfer process energy consumption is less, substantially can not change the original color and luster of product and mouthfeel.
Ultrasonic wave has mechanism, cavitation, fuel factor and chemical effect, and when propagating, high directivity, energy is easy to concentrated.In dry run, ultrasonic wave can excite the transition of the vibration of organic molecule in rice and hydrone (comprising in conjunction with state hydrone), promotes that alcohol water steam is to the absorption of lipid and moisture, increases rice pore space structure.
The present invention carries out restricted fermentation to well-done long-grained nonglutinous rice rice, and strengthening rice nutritional labeling, increases the pore space structure of instant-rice, improves rice rehydration performance, reduces the lipid components affecting instant-rice Storage simultaneously, reduce water activity.
The present invention solve the technical problem adopted technical scheme: a kind of production method of long-grained nonglutinous rice nutritive instant rice, it is characterized in that, long-grained nonglutinous rice through elutriation, immersion, boiling, discrete, cook rice over a slow fire, restricted fermentation, ultrasonic wave and infrared ray be collaborative dry, to be obtainedly of high nutritive value, rehydration and all good long-grained nonglutinous rice instant-rice of Storage.Realize especially by following steps:
(1) rice is eluriated and is soaked: long-grained nonglutinous rice impurity elimination, eluriates more than 3 times with running water, adds the running water of 1.6-1.8 times of long-grained nonglutinous rice quality, soaks 16-20 h at 30-40 DEG C;
(2) rice cooking and discrete: the hot boiling 30-35 of the grain of rice after immersion min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 20-25 min, and Temperature fall is to 30-32 DEG C;
(3) rice fermentation: by living cells content 1.5-2.0 × 10
10after the koji of cfu/g and carbohydrase are dissolved in 30-32 DEG C of pure water, Homogeneous phase mixing is in rice, loads clean ceramic vessel, sealing, is placed in 30-32 DEG C of environment and ferments 5-6 h; Evenly add the raw smoked bean curd yeast be dissolved in 30-32 DEG C of pure water, be transferred to 23-25 DEG C of environment relaying supervention ferment 9-10 h, by rice rake pine after fermentation; Koji addition is 3-4g/kg long-grained nonglutinous rice, and carbohydrase addition is 300-350u/kg long-grained nonglutinous rice, and the amount of purified water of dissolving koji and carbohydrase is 60-80g/kg long-grained nonglutinous rice, and the living cells content of raw smoked bean curd yeast is 1.0-1.2 × 10
10cfu/g, addition are 0.6-0.8g/kg long-grained nonglutinous rice, and the amount of purified water of dissolving raw smoked bean curd yeast is 50-70g/kg long-grained nonglutinous rice;
(4) ultrasonic wave-infrared ray is collaborative dry: be placed in 35-40KHz ultrasound field by the rice of rake pine, adopt infrared drying to rice water content to be 4-5%, IR wavelength 2-4 μm, heat source temperature 400-600 DEG C, and thermal source and rice are at a distance of 8-10cm.
The raw material long-grained nonglutinous rice that the present invention uses need first be selected, it is clean to eluriate, if select rinsing-free long-grained nonglutinous rice, then the quality of final products can be made more excellent.From suitability for industrialized production angle, the present invention is not particularly limited the kind of raw material long-grained nonglutinous rice and specification, and selecting of rice all belongs to ordinary skill with elutriation apparatus and operation, therefore will not describe in detail.
One of difference of present invention process and prior art is:
High for long-grained nonglutinous rice amylose content, gelatinization point is high, not easily boiling gelatinization, the situation of easily bringing back to life, and optimizes digesting technoloy, and by restricted fermentation, take the method controlling Glycation extend and fermenting speed, the sugar transition appropriate saccharification produced is alcohol.The rice completing fermentation adopts ultrasonic wave and the collaborative drying of infrared ray.Intermediate waves infrared ray has stronger penetration capacity, dry run can be accomplished inside and outside consistent, and there is good cavitation, especially under ultrasonic wave exists situation, the vibration of organic molecule and the transition of hydrone (comprising in conjunction with state hydrone) in Cooperative Excitation rice, promote the generation of pore space structure, improve rice rehydration performance.In dry run, alcohol and water are heated and produce alcohol water steam, in the volatilization process of from-inner-to-outer, produce a large amount of pore space structures, reduce the water activity of rice simultaneously.In restricted sweat, the lipid in rice is degraded under the effect of bent and yeast, and Small molecular organic matter is taken out of when effusion by alcohol water steam in the lump, greatly can extend the storage period of instant-rice.This production technology continuous and compact, ultrasonic wave and infrared drying complement each other, and have good synergistic function, for improving the organoleptic quality of long-grained nonglutinous rice instant-rice, rehydration performance and storage performance Be very effective.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.Rehydration test: accurately take and facilitate straight rice-flour noodles finished product A g to be placed in beaker, adds 5 times of boiling water and adds a cover rehydration immediately and drain immediately after 8 minutes and blot surface moisture with filter paper and to weigh B g, and reconstitution rate B/A represents.Shelf exponential representation instant-rice is at 37 ± 2 DEG C, storage performance under humidity 75 ± 5% environment, and index higher expression shelf life is longer.Sense organ overall merit: ask 50 15-60 year taste the organoleptic quality (outward appearance, smell, flavour, hardness and viscosity) of personnel to instant-rice give a mark after calculating mean value, 1 is divided into the poorest, and 100 points are best.
Embodiment 1
Choose high-quality long-grained nonglutinous rice 1000 g, eluriate 3 times with running water, add running water 1600 ml, 40 DEG C are soaked 16 h, and with steam continuously cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 25 min.By rice rake pine, adopt infrared drying to rice water content to be 4%, IR wavelength 4 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
Embodiment 2
Choose high-quality long-grained nonglutinous rice 1000 g, eluriate 3 times with running water, add running water 1600 ml, 40 DEG C are soaked 16 h, and with steam continuously cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 25 min, Temperature fall to 30 DEG C.By 4g Angel koji (living cells content 1.5-2.0 × 10
10cfu/g, material numbers 83500007) and 300u carbohydrase be dissolved in 80ml pure water (30 DEG C) afterwards Homogeneous phase mixing in rice, load clean ceramic vessel, sealing, be placed in 30 DEG C of environment and ferment 6 h.By raw for 0.6g smoked bean curd yeast, (living cells content is 1.2 × 10
10cfu/g) be dissolved in 50ml pure water (30 DEG C), after being evenly sprinkled into rice, be transferred to 23 DEG C of environment relaying supervention ferment 10 h.By the rice rake pine after fermentation, adopt infrared drying to rice water content to be 4%, IR wavelength 4 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
Embodiment 3
Choose high-quality long-grained nonglutinous rice 1000 g, eluriate 3 times with running water, add running water 1600 ml, 40 DEG C are soaked 16 h, and with steam continuously cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 25 min, Temperature fall to 30 DEG C.By 4g Angel koji (living cells content 1.5-2.0 × 10
10cfu/g, material numbers 83500007) and 300u carbohydrase be dissolved in 80ml pure water (30 DEG C) afterwards Homogeneous phase mixing in rice, load clean ceramic vessel, sealing, be placed in 30 DEG C of environment and ferment 6 h.By raw for 0.6g smoked bean curd yeast, (living cells content is 1.2 × 10
10cfu/g) be dissolved in 50ml pure water (30 DEG C), after being evenly sprinkled into rice, be transferred to 23 DEG C of environment relaying supervention ferment 10 h.By the rice rake pine after fermentation, be placed in 35 KHz ultrasound fields, adopt infrared drying to rice water content to be 4%, IR wavelength 4 μm, heat source temperature 600 DEG C, thermal source and rice are at a distance of 10cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
Embodiment 4
Long-grained nonglutinous rice impurity elimination, takes 1000 g, eluriates 4 times with running water, adds running water 1800 ml, and 30 DEG C are soaked 20 h, and with steam continuously cooking 30 min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 25 min, Temperature fall to 32 DEG C.3g Angel koji (material number 83500007) and 350u carbohydrase are dissolved in 70ml pure water (32 DEG C) afterwards Homogeneous phase mixing in rice, load clean ceramic vessel, sealing, be placed in 32 DEG C of environment and ferment 5 h.By raw for 0.8g smoked bean curd yeast, (living cells content is 1.0 × 10
10cfu/g) be dissolved in 60ml pure water (32 DEG C), after being evenly sprinkled into rice, be transferred to 25 DEG C of environment relaying supervention ferment 9 h; By the rice rake pine after fermentation, be placed in 40 KHz ultrasound fields, adopt infrared drying to rice water content to be 5%, IR wavelength 2 μm, heat source temperature 500 DEG C, thermal source and rice are at a distance of 8cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
The contrast of table 1 embodiment and instant-rice physical and chemical index measure
| Embodiment | Shelf index | Reconstitution rate | Sense organ overall merit (1-100 divides) |
| Embodiment 1 | 18 | 2.7 | 73 points |
| Embodiment 2 | 22 | 3.1 | 78 points |
| Embodiment 3 | 25 | 3.4 | 82 points |
| Embodiment 4 | 25 | 3.4 | 81 points |
As shown in Table 1, rice carries out restricted fermentation and obviously can promote instant-rice shelf index, reconstitution rate and organoleptic quality.Ultrasonic wave and infrared drying have synergistic function, can promote long-grained nonglutinous rice instant-rice product quality.
Claims (1)
1. a production method for long-grained nonglutinous rice nutritive instant rice, is characterized in that realizing especially by following steps:
(1) rice is eluriated and is soaked: long-grained nonglutinous rice impurity elimination, eluriates more than 3 times with running water, adds the running water of 1.6-1.8 times of long-grained nonglutinous rice quality, soaks 16-20 h at 30-40 DEG C;
(2) rice cooking and discrete: the hot boiling 30-35 of the grain of rice after immersion min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 20-25 min, and Temperature fall is to 30-32 DEG C;
(3) rice fermentation: by living cells content 1.5-2.0 × 10
10after the koji of cfu/g and carbohydrase are dissolved in 30-32 DEG C of pure water, Homogeneous phase mixing is in rice, loads clean ceramic vessel, sealing, is placed in 30-32 DEG C of environment and ferments 5-6 h; Evenly add the raw smoked bean curd yeast be dissolved in 30-32 DEG C of pure water, be transferred to 23-25 DEG C of environment relaying supervention ferment 9-10 h, by rice rake pine after fermentation; Koji addition is 3-4g/kg long-grained nonglutinous rice, and carbohydrase addition is 300-350u/kg long-grained nonglutinous rice, and the amount of purified water of dissolving koji and carbohydrase is 60-80g/kg long-grained nonglutinous rice, and the living cells content of raw smoked bean curd yeast is 1.0-1.2 × 10
10cfu/g, the amount of purified water of dissolving raw smoked bean curd yeast is 50-70g/kg long-grained nonglutinous rice; Raw smoked bean curd inoculum of dry yeast is 0.6-0.8g/kg long-grained nonglutinous rice;
(4) ultrasonic wave-infrared ray is collaborative dry: be placed in 35-40KHz ultrasound field by the rice of rake pine, adopt infrared drying to rice water content to be 4-5%, IR wavelength 2-4 μm, heat source temperature 400-600 DEG C, and thermal source and rice are at a distance of 8-10cm.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879666A (en) * | 2017-01-10 | 2017-06-23 | 浙江海洋大学 | A kind of instant rice cake preparation method |
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| CN105146341A (en) * | 2015-10-20 | 2015-12-16 | 赫忠友 | Processing method of rice with fermented crisp and glutinous corn |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062645A (en) * | 1991-11-07 | 1992-07-15 | 阮玉德 | The production method of instant-rice |
| CN1269983A (en) * | 2000-04-12 | 2000-10-18 | 刘可杰 | Technology for preparing instant rice |
| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN101683176A (en) * | 2008-09-26 | 2010-03-31 | 曾正 | Preparation method of instant rice food and milky tea formula |
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- 2014-02-18 CN CN201410053731.2A patent/CN103844183B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062645A (en) * | 1991-11-07 | 1992-07-15 | 阮玉德 | The production method of instant-rice |
| CN1269983A (en) * | 2000-04-12 | 2000-10-18 | 刘可杰 | Technology for preparing instant rice |
| CN1689439A (en) * | 2004-04-19 | 2005-11-02 | 吴清龙 | Brow rice wine and its production process |
| CN101683176A (en) * | 2008-09-26 | 2010-03-31 | 曾正 | Preparation method of instant rice food and milky tea formula |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106879666A (en) * | 2017-01-10 | 2017-06-23 | 浙江海洋大学 | A kind of instant rice cake preparation method |
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