CN103844184B - Method for producing nutritional instant rice through restrictive red-yeast fermentation - Google Patents
Method for producing nutritional instant rice through restrictive red-yeast fermentation Download PDFInfo
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- CN103844184B CN103844184B CN201410053744.XA CN201410053744A CN103844184B CN 103844184 B CN103844184 B CN 103844184B CN 201410053744 A CN201410053744 A CN 201410053744A CN 103844184 B CN103844184 B CN 103844184B
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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
- 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
- A23L7/143—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
- 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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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention relates to a method for producing nutritional instant rice through restrictive red-yeast fermentation, 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 instant rice are improved based on the transformation effect of red yeast fermentation, the strong moisture and lipid absorption effect of alcohol, the cavitation effect of ultrasonic waves and the uniform inside-outside drying effect of medium wave-short wave infrared rays. The method comprises the main process steps of screening rice, elutriating, immersing for 14-20 hours at the temperature of 30-40 DEG C, cooking for 25-30 minutes, pouring with cool water to disperse, filtrating, then, stewing for 15-25 minutes, carrying out restrictive red-yeast fermentation, drying rice with ultrasonic-alcohol water vapor until the moisture content is 15-18%, and then, drying with infrared rays with the wavelength of 2-4 microns until the moisture content is 3-5%. The produced 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 method of restricted red koji fermentation and combined drying that adopts and produce nutritive instant rice, belong to food processing technology field.
Background technology
In recent years, along with the raising of people's living standard and the change of concept, instant-rice is day by day subject to the favor of people.But the problems such as at present dehydration instant-rice product ubiquity rehydration is on the market poor, mouthfeel is stiff and local flavor is not good, have had a strong impact on the universal of instant-rice and popularization.Up to now, red colouring agent for food, also used as a Chinese medicine is not also adopted to carry out the technique of restricted fermenting and producing instant-rice to well-done rice.
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 instant-rice of more nutrition.
The pharmacological action of red colouring agent for food, also used as a Chinese medicine has saying of " helping digestion and invigorate blood circulation; the dry stomach of invigorating the spleen " in Li Shizhen (1518-1593 A.D.) Compendium of Material Medica, proves, the material containing a kind of Monacolin k in red colouring agent for food, also used as a Chinese medicine according to another external relevant research now, effectively can suppress cholesterol biosynthesis, have hypotensive effect.Red colouring agent for food, also used as a Chinese medicine itself uses as a kind of saccharifying agent.In saccharifying, utilize starchy material to generate various polysaccharide, these polysaccharide are class materials that human body self cannot synthesize and have excellent health functions.Rice, through red colouring agent for food, also used as a Chinese medicine and culture propagation, not only can generate the essential amino acid (as lysine) that carbohydrate, vitamin and multiple human body can not synthesize, 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.
Alcohol water steam is amphiphilic, has strong absorption to the lipid in material and moisture (comprising Bound moisture).Adopt alcohol water steam drying rice, can increase the pore space structure of instant-rice, improve rice rehydration performance, the Bound moisture in rice and 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.
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.
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 cavitation equally.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.
The present invention carries out restricted red koji fermentation to well-done 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 restricted red koji fermentation produces the method for nutritive instant rice, it is characterized in that, rice through elutriation, immersion, boiling, discrete, cook rice over a slow fire, red koji fermentation, ultrasonic wave-alcohol water vapour seasoning and infrared drying, to be obtainedly of high nutritive value, rehydration and all good instant-rice of Storage.Realize especially by following steps:
(1) rice is eluriated and is soaked: rice impurity elimination, eluriates more than 3 times, soak under adding 1.5-1.8 times of running water room temperature with running water, soaks 14-20 h at 30-40 DEG C;
(2) rice cooking and discrete: the soaked grain of rice hot boiling 25-35 min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 15-25 min, and Temperature fall is to 24-28 DEG C;
(3) red koji fermentation: with 28-32 DEG C of pure water heat-insulation soaking red colouring agent for food, also used as a Chinese medicine 8-9 h, red colouring agent for food, also used as a Chinese medicine and the leaching Qushui River add in rice in the lump, and fully mix thoroughly, load clean ceramic vessel, sealing, ferment in 24-28 DEG C of environment 20-24 h, by rice rake pine after fermentation; The living cells content of red colouring agent for food, also used as a Chinese medicine is 3-4 × 10
8cfu/g, addition are 70-90g/kg rice material, and pure water consumption is 100-120ml/kg rice;
(4) rice is dry: the rice of rake pine is placed in 35-40KHz ultrasound field, adopts alcohol water steam drying rice to be 15-18% to water content, and alcohol water steam is that second alcohol and water heats generation in after the ratio mixing of 1:1-6:5, and wind speed is 2-4 meter per second; Adopting infrared ray to continue dry rice to water content is 3-5%, obtains nutritive instant rice; IR wavelength 2-4 μm, heat source temperature 400-500 DEG C, thermal source and rice are at a distance of 8-10cm.
The Raw Materials Rice that the present invention uses need first be selected, it is clean to eluriate, if select washing-free 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 rice material 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:
Long for instant-rice rehydration time, the shortcoming that reconstitution rate is low, lipid easily becomes sour, by optimizing boiling rice technique, adopting red colouring agent for food, also used as a Chinese medicine restricted fermentation, by controlling the method for Glycation extend and Rapid Fermentation, is alcohol by the sugar transition of generation rapidly, fat simultaneously in rice major part under the effect of red colouring agent for food, also used as a Chinese medicine and yeast is converted into Small molecular lipid, when ultrasonic wave and the drying of alcohol water Steam Combined, Small molecular lipid is taken out of in the lump, extend the storage period of instant-rice, produce pore space structure simultaneously.Adopt infrared drying, the moisture of rice inside and residual alcohol can be evaporated equably, increase pore space structure, reduce the water activity of rice simultaneously.This production technology continuous and compact, ultrasonic wave-alcohol water steam and infrared drying complement each other, and have good synergistic function, have remarkable result for improving the organoleptic quality of instant-rice, rehydration performance and storage performance.
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 polished rice 1000 g, eluriate 3 times with running water, add running water 1500 ml, 40 DEG C are soaked 14 h, with steam continuously cooking 25 min, the rapid cold pouring of drinking water, prevents rice grain adhesion, cook rice over a slow fire after filtration 15 min, rice rake pine, adopts infrared drying to rice water content to be 4%, IR wavelength 2 μm, heat source temperature 400 DEG C, thermal source and rice are at a distance of 8 cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
Embodiment 2
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1500 ml, 40 DEG C are soaked 14 h, and with steam continuously cooking 25 min, the rapid cold pouring of drinking water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 15 min, is cooled to about 20 DEG C.(Wuhan Jia Cheng biological products Co., Ltd, living cells content is 3.2 × 10 to take 70g red colouring agent for food, also used as a Chinese medicine
8cfu/g), with 120g, 32 DEG C of pure water insulation 9h, red colouring agent for food, also used as a Chinese medicine and the leaching Qushui River add in rice in the lump, and fully mix thoroughly, load clean ceramic vessel, sealing, ferment in 28 DEG C of environment 20 h; By the rice rake pine after fermentation, adopt infrared drying to rice water content to be 4%, IR wavelength 2 μm, heat source temperature 400 DEG C, thermal source and rice are at a distance of 8 cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
Embodiment 3
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1500 ml, 40 DEG C are soaked 14 h, and with steam continuously cooking 25 min, the rapid cold pouring of drinking water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 15 min, is cooled to about 20 DEG C.(Wuhan Jia Cheng biological products Co., Ltd, living cells content is 3.2 × 10 to take 70g red colouring agent for food, also used as a Chinese medicine
8cfu/g), with 120g, 32 DEG C of pure water insulation 9h, red colouring agent for food, also used as a Chinese medicine and the leaching Qushui River add in rice in the lump, and fully mix thoroughly, load clean ceramic vessel, sealing, ferment in 28 DEG C of environment 20 h; By the rice rake pine after fermentation, adopt alcohol water steam drying rice to be 18% to water content, alcohol water steam is that second alcohol and water heats generation in after the ratio mixing of 6:5, and wind speed is 2 meter per seconds; Then adopt infrared drying to rice water content to be 4%, IR wavelength 2 μm, heat source temperature 400 DEG C, thermal source and rice are at a distance of 8 cm.Detect gained instant-rice reconstitution rate, shelf exponential sum organoleptic quality.
Embodiment 4
Choose high-quality polished rice 1000 g, eluriate 3 times with running water, add running water 1500 ml, 40 DEG C are soaked 14 h, and with steam continuously cooking 25 min, the rapid cold pouring of drinking water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 15 min, is cooled to about 20 DEG C.(Wuhan Jia Cheng biological products Co., Ltd, living cells content is 3.2 × 10 to take 70g red colouring agent for food, also used as a Chinese medicine
8cfu/g), with 120g, 32 DEG C of pure water insulation 9h, red colouring agent for food, also used as a Chinese medicine and the leaching Qushui River add in rice in the lump, and fully mix thoroughly, load clean ceramic vessel, sealing, ferment in 28 DEG C of environment 20 h; By the rice rake pine after fermentation, be placed in 40KHz ultrasound field, adopt alcohol water steam drying rice to be 18% to water content, alcohol water steam is that second alcohol and water heats generation in after the ratio mixing of 6:5, and wind speed is 2 meter per seconds; Then adopt infrared drying to rice water content to be 4%, IR wavelength 2 μm, heat source temperature 400 DEG C, thermal source and rice are at a distance of 8 cm.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 | 19 | 2.8 | 78 points |
| Embodiment 2 | 22 | 3.2 | 84 points |
| Embodiment 3 | 25 | 3.5 | 86 points |
| Embodiment 4 | 26 | 3.7 | 88 points |
As shown in Table 1, rice carries out restricted red koji fermentation and obviously can promote instant-rice shelf index, reconstitution rate and organoleptic quality.Ultrasonic wave-alcohol water vapour seasoning and infrared drying have synergistic function, can promote polished rice instant-rice product quality.
Claims (1)
1. restricted red koji fermentation produces a method for nutritive instant rice, it is characterized in that realizing especially by following steps:
(1) rice is eluriated and is soaked: rice impurity elimination, eluriates more than 3 times with running water, adds 1.5-1.8 times of running water and soaks 14-20 h at 30-40 DEG C;
(2) rice cooking and discrete: the soaked grain of rice hot boiling 25-35 min, the rapid cold pouring of pure water, prevents rice grain adhesion, and cook rice over a slow fire after filtration 15-25 min, and Temperature fall is to 24-28 DEG C;
(3) red koji fermentation: with 28-32 DEG C of pure water heat-insulation soaking red colouring agent for food, also used as a Chinese medicine 8-9 h, red colouring agent for food, also used as a Chinese medicine and the leaching Qushui River add in rice in the lump, and fully mix thoroughly, load clean ceramic vessel, sealing, ferment in 24-28 DEG C of environment 20-24 h, by rice rake pine after fermentation; The living cells content of red colouring agent for food, also used as a Chinese medicine is 3-4 × 10
8cfu/g, pure water consumption is 100-120ml/kg rice; Red colouring agent for food, also used as a Chinese medicine addition is 70-90g/kg rice;
(4) rice is dry: the rice of rake pine is placed in 35-40KHz ultrasound field, adopts alcohol water steam drying rice to be 15-18% to water content, and alcohol water steam is that second alcohol and water heats generation in after the ratio mixing of 1:1-6:5, and wind speed is 2-4 meter per second; Adopting infrared ray to continue dry rice to water content is 3-5%, obtains nutritive instant rice; IR wavelength 2-4 μm, heat source temperature 400-500 DEG C, thermal source and rice are at a distance of 8-10cm.
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| CN105767880A (en) * | 2016-03-31 | 2016-07-20 | 南昌大学 | Preparation method of instant rice-corn compound straight rice noodles |
| CN105851838A (en) * | 2016-03-31 | 2016-08-17 | 南昌大学 | Production method of instant straight rice noodles compounded from rice and water chestnuts |
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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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 |
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