CN105795318A - Drying method of convenient rice porridge - Google Patents
Drying method of convenient rice porridge Download PDFInfo
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- CN105795318A CN105795318A CN201610180119.0A CN201610180119A CN105795318A CN 105795318 A CN105795318 A CN 105795318A CN 201610180119 A CN201610180119 A CN 201610180119A CN 105795318 A CN105795318 A CN 105795318A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
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Abstract
The invention belongs to the technical field of preparation of foods, and particularly relates to a drying method of convenient rice porridge. The drying method is a vacuum microwave drying method comprising the following steps of performing dry heat pretreatment, performing cooking in boiling water, performing constant-pressure steaming, performing spreading, performing vacuum microwave drying and the like. The convenient rice porridge is dried by the vacuum microwave drying method, and the drying method has the advantages that the drying time is short, the energy consumption is small, the rehydration rate is high, the organoleptic quality is good, the yield is high, and industrialized production is facilitated.
Description
Technical field
The invention belongs to technical field of food preparation, particularly to the drying means of a kind of instant gruel.
Background technology
Congee smooth in taste, nutritious, deep liking by the people of the world especially Asia people.Along with socioeconomic development, the quickening of people's rhythm of life, the life of people come into more and more by instant food, and its development space is also increasing.The drying means of current instant rice medicated porridge mainly has hot air drying, vacuum lyophilization, microwave drying, and these drying meanss are long for drying time, and energy consumption is big, and rice congee reconstitution rate is low, and local flavor and organoleptic quality are poor, differs bigger with newly boiling congee.The optimum process condition of existing hot air drying instant rice medicated porridge is 70 DEG C at present, 120min, and reconstitution rate only has 2.53%, and utilize the instant rice medicated porridge sensory evaluation that the method dries relatively low, cause because drying time is long a large amount of congee flavor substance loss (Su Zhengbo, Yang Liping, Ma Chuan. the research [J] of instant gruel. Shandong food fermentation, 2008,01:37-38.)；The optimum process condition of vacuum lyophilization instant rice medicated porridge is 900min, reconstitution rate is 3.02%, the method energy consumption is big, yield poorly, be not particularly suited for industrialized production (Wu Suping. the drying means impact [J] on instant gruel rehydration. grain and oil processing and food machinery, 2005,09:74-76.)；The optimum process condition of microwave drying is 460W, 25min, reconstitution rate 2.34%, although the method is short compared with the first two method time, but reconstitution rate is low, and finished product sensory evaluation is relatively low.(Wu Suping. the drying means impact [J] on instant gruel rehydration. grain and oil processing and food machinery, 2005,09:74-76.)
Accordingly, it would be desirable to develop a kind of new method, instant gruel is dried.
Summary of the invention
The invention provides the drying means of a kind of instant gruel, concrete technical scheme is as follows:
Adopt vacuum microwave drying method that instant gruel is dried.
Specifically comprise the following steps that
(1) xeothermic pretreatment: select clean, without sandstone, without the high-quality Semen oryzae sativae of the impurity such as bran shell, need removal Testa oryzae, rubble and iron filings etc. during screening, carry out xeothermic pretreatment subsequently；
(2) boiling water boiling: xeothermic pretreated Semen oryzae sativae is added in boiling water, to the grain of rice without hard core time, stop heating；
(3) normal pressure decatize: after the grain of rice is pulled out and drained, is placed in decatize in atmospheric steam pot；
(4) tiling: the Semen oryzae sativae after normal pressure decatize is laid into the thin layer that thickness is 3～10mm；
(5) vacuum microwave drying: be placed in vacuum microwave drying case by the thin layer of tiling, adjustment vacuum is 0～1.5Mpa, power 700～900W, takes out after dry 7～15min；
(6) packaging: carry out plastic packaging vacuum packaging immediately, obtain finished product instant gruel.
Further, described xeothermic preprocess method is: roast 20～60min at 30～70 DEG C.
Further, in step (2), the mass ratio of described boiling water and Semen oryzae sativae is (4:1)～(7:1).
Further, in step (3), steaming time is 30～50min.
Present invention also offers the instant gruel that method prepared as described above obtains, the reconstitution rate of described instant gruel is 5.20%.
The purpose of dry heat treatment is to make rice rapid dehydration, there is substantial amounts of segmentation crack and fine duct in surface, when being conducive to steaming and decocting, rice absorbs water gelatinizing rapidly, fully, and the integrity keeping rice grain structure is not destroyed, the instant gruel finished product thus prepared can form cellular structure, is conducive to rehydration.
Principles of the invention is: utilize vacuum condition to make the boiling point of water reduce, and the grain of rice is had Swelling Functions, make grain of rice internal defect, porous, it is easy to moisture enters, to improve its reconstitution rate；Utilize microwave to be greatly shortened the drying time of rice congee, and rice congee is had Titian effect, be greatly improved the organoleptic quality of the grain of rice.
The invention have the benefit that utilize the dry instant gruel of vacuum microwave drying technology to have drying time is short, energy consumption is little, reconstitution rate is high, organoleptic quality is good, productivity is high, be conducive to the advantages such as industrialized production.
Accompanying drawing explanation
Fig. 1 is the influence curve figure of different rice water comparison rice starch gelatinizing degree.
Fig. 2 is the different steaming time influence curve figure to rice starch gelatinizing.
Fig. 3 is hot-air seasoning, the different temperatures influence curve figure to facilitating rice congee reconstitution rate.
Fig. 4 is micro-wave drying method, the different capacity influence curve figure to facilitating rice congee reconstitution rate.
Fig. 5 is infrared drying method, the different capacity influence curve figure to facilitating rice congee reconstitution rate.
Fig. 6 is vacuum microwave drying method, the different capacity influence curve figure to facilitating rice congee reconstitution rate.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further, but does not therefore limit protection scope of the present invention.
Embodiment 1
Material: full grains, clean high-quality Semen oryzae sativae.
Equipment: electromagnetic oven, vacuum microwave drier, steamer, electronic balance.
Concretely comprise the following steps:
(1) xeothermic pretreatment: select clean, without sandstone, without the high-quality Semen oryzae sativae of the impurity such as bran shell, need removal Testa oryzae, rubble and iron filings etc. during screening, at 60 DEG C, roast 30min subsequently；
(2) boiling water boiling: xeothermic pretreated Semen oryzae sativae is added in boiling water, to the grain of rice without hard core time, stop heating；Wherein, boiling water is 5:1 with the mass ratio of Semen oryzae sativae；
(4) normal pressure decatize: after the grain of rice is pulled out and drained, is placed in atmospheric steam pot, decatize 30～50min；
(5) tiling: the Semen oryzae sativae after normal pressure decatize is laid into the thin layer that thickness is about 5mm；
(6) vacuum microwave drying: be placed in vacuum microwave drying case by the thin layer of tiling, adjustment vacuum is 0.08Mpa, power 500～900W, takes out after dry 10min；
(7) packaging: carry out plastic packaging vacuum packaging immediately, obtain finished product instant gruel.
With the power of 500W, 600W, 700W, 800W, 900W, instant gruel being carried out vacuum microwave drying, result is as shown in table 1.
On the impact facilitating rice congee rehydration when table 1 different capacity
As shown in Table 1, when vacuum is certain, drying time and reconstitution rate improve along with the raising of microwave power, and the impact of color and luster is less, this is because the big grain of rice can be played Swelling Functions by the reduction of vacuum, make the grain of rice occurs hole, make dried finished product be prone to water suction.But microwave power improves further, the color and luster of the grain of rice being produced harmful effect, this is that microwave heating speed is too fast and the reason such as the spatial distribution of electromagnetic field causes.
Embodiment 2
1. each parameter evaluation method
The mensuration of 1-1 moisture
Measure according to the GB/T5009.3-2003 method specified.
The mensuration of 1-2 rehydration time
A certain amount of congee is placed in 100 DEG C of boiled water and adds a cover, treat the time used by the complete rehydration of the grain of rice (grain of rice center softens completely).
The mensuration of 1-3 reconstitution rate
Reconstitution rate=B/A；Wherein A is the quality of dried rice congee granule, g；B is the rice congee quality drained after rehydration 5min, g.
The mensuration of 1-4 gelatinization degree
Accurately weigh sample powder 0.5g, put in 3 flint glass F homogenizers, add 15mL distilled water homogenate, pouring in 50mL triangular flask, take 15mL distilled water and rinse glass homogenizer at twice, flushing liquor is poured in triangular flask in the lump, add 2mL, the beta amylase solution of 1%, fully shake up, the HCl adding 1mL, 1mol/L after 50 DEG C of water enzyme digestion 3h terminates enzyme reaction, filters, take filtrate 1mL, diluting 10 times, the ratio measuring OD value, the OD value of sample and the OD value of complete gelatinizing by DNS fixed sugar method is gelatinization degree.
1-5 drying means
Steamed rice is spread out into the thin layer of 5mm, is placed in 70 DEG C, 80 DEG C, 90 DEG C, be dried to after moisture reaches about 7% when 110 DEG C, the rehydration of rice is detected.
1-6 sensory evaluation
With reference to GB/T15682-1995 (rice gluten substitute flavor evaluation) and Anhui Native standard DB34/T1113-2009 (snack gruel), formulate color and luster, abnormal smells from the patient, surface structure, stickiness, hardness, elasticity, flavour and 7 evaluation indexes of layering.Each index divides 3 grades (table 2), and each index weight shared by comprehensive grading is in Table 3, total score 100 points.
Table 2 sensory evaluation index and yardstick
Table 3 sensory evaluation scores project and weight
1-7 result and analysis
Adopting SPSS17.0 statistical analysis software, Matlab2012 analyzes software and data is carried out variance analysis, correlation analysis.
2. each parameter impact on instant gruel quality
The impact on rice gelatinization degree of the 2-1 digesting technoloy
The rehydration of instant gruel and its processing technique have much relations (such as dry, steaming and decocting etc.), and the working properties of rice is largely the character that rice starch shows.The gelatinizing of rice starch and the main cause being to affect instant gruel quality of bringing back to life, the key factor being also to restrict instant gruel rehydration of bringing back to life of rice starch.Therefore, research processing technique is of great importance for the impact of rice starch gelatinizing degree.
The impact of 2-1-1 rice water comparison rice gelatinization degree
Meter Shui than respectively 1:4,1:5,1:6,1:7,1:8 when boiling rice, measure the impact of different rice water comparison rice gelatinization degree, result is as shown in Figure 1.
The impact on rice starch gelatinizing degree of the 2-1-2 steaming time
When steaming time respectively 20min, 30min, 40min, 50min, 60min, measuring its impact on rice starch gelatinizing degree, result is as shown in Figure 2.
Making rice rapid dehydration, surface checking by early stage dry heat treatment, trickle duct occur, when being conducive to steaming and decocting, the grain of rice fully absorbs water gelatinizing, and keeps the complete of the grain of rice.
Fig. 1 and Fig. 2 shows that the gelatinization degree of rice is continuously increased along with the increase of meter Shui ratio and the prolongation gelatinization degree of steaming time, at meter Shui than for 1:7, when steaming time is 30min, the gelatinization degree of rice starch reaches the highest, it is 98%, and grain of rice profile keeps complete, is held essentially constant afterwards.
3. the different dry drying method impact on instant gruel character
The impact on instant gruel rehydration of the 3-1 drying means
The dry of instant rice medicated porridge is the main cause causing product to bring back to life, and therefore the selection on drying means is the major reason affecting congee quality.
The suitable condition of hot air drying is dry 170min at 80 DEG C, the suitable condition of microwave drying is dry 45min under 900W, dry 8min when the suitable condition of infrared drying is 900W, dry 8min when the suitable condition of vacuum microwave drying is 0.8Mpa, 900W.Under these conditions, measuring the impact on facilitating rice congee rehydration of the different dry drying method, result is in Table 4 and Fig. 3-Fig. 6.There it can be seen that vacuum microwave drying rice congee reconstitution rate is the highest, drying time is the shortest.
The impact on facilitating rice congee rehydration of the table 4 different dry drying method
The Analyses Methods for Sensory Evaluation Results of 3-2 different dry drying method
As known from Table 5, the sensory evaluation total score of microwave drying rice congee is the highest, and the sensory evaluation total score of hot air drying rice congee is minimum, and the sensory evaluation total score of microwave drying rice congee and hot air drying, vacuum microwave drying rice congee are all in significant difference；Significant difference is there is in microwave drying, vacuum microwave drying and infrared drying rice congee and hot air drying on color and luster, abnormal smells from the patient and flavour and layering.This is long mainly due to hot-wind-drying time, has taken away most aroma substance in rice, and first three drying means all to have heat time heating time short, be heated evenly, do not have the situation of " wet in outer Jiao ", thus aroma substance loss is few.
To sum up, the instant rice medicated porridge color and luster of hot air drying is good, but drying time is long, and rehydration is poor, and the grain of rice is hard, and sensory evaluation total score is relatively low.The instant gruel color and luster of microwave drying is better, and sensory evaluation total score is the highest, but drying time is relatively long, and rehydration is also not as good as vacuum microwave drying.The instant rice medicated porridge color and luster of infrared drying is better, and drying time is the shortest, and sensory evaluation total score and microwave drying there was no significant difference, but rehydration is general.The instant rice medicated porridge color and luster of vacuum microwave drying is better, and drying time is the shortest, and rehydration is the highest, and sensory evaluation total score is also better.
Table 5 different dry drying method rice congee Analyses Methods for Sensory Evaluation Results
Note: represent that difference is not notable under the level of P=0.05 with the same letter of string, different letter representation significant differences.
Claims (6)
1. the drying means of an instant gruel, it is characterised in that adopt vacuum microwave drying method to be dried.
2. drying means according to claim 1, it is characterised in that specifically comprise the following steps that
(1) xeothermic pretreatment: select clean Semen oryzae sativae, carry out xeothermic pretreatment；
(2) boiling water boiling: xeothermic pretreated Semen oryzae sativae is added in boiling water, to the grain of rice without hard core time, stop heating；
(3) normal pressure decatize: after the grain of rice is pulled out and drained, is placed in decatize in atmospheric steam pot；
(4) tiling: the Semen oryzae sativae after normal pressure decatize is laid into thin layer；
(5) vacuum microwave drying: be placed in vacuum microwave drying case by the thin layer of tiling, adjustment vacuum is 0～1.5Mpa, power 700～900W, takes out after dry 7～15min；
(6) packaging: carry out plastic packaging vacuum packaging immediately, obtain finished product instant gruel.
3. drying means according to claim 2, it is characterised in that described xeothermic preprocess method is: roast 20～60min at 30～70 DEG C.
4. the mass ratio of drying means according to claim 2, it is characterised in that in step (2), described boiling water and Semen oryzae sativae is (4:1)～(7:1).
5. drying means according to claim 2, it is characterised in that in step (3), steaming time is 30～50min.
6. the instant gruel that the preparation method according to any one of claim 1-5 obtains, it is characterised in that the reconstitution rate of described instant gruel is 5.20%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410881A (en) * | 2017-09-04 | 2017-12-01 | 中南林业科技大学 | A kind of drying means for facilitating metric system staple food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090574A (en) * | 2009-12-14 | 2011-06-15 | 孙斌 | Convenient nutrient maize porridge |
| CN106360313A (en) * | 2016-10-26 | 2017-02-01 | 中南林业科技大学 | Dry preparation method of rice flour specially used for cakes |
| CN107897668A (en) * | 2017-11-17 | 2018-04-13 | 河南工业大学 | A kind of xeothermic middle pressure processing method of millet |
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- 2016-03-25 CN CN201610180119.0A patent/CN105795318A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090574A (en) * | 2009-12-14 | 2011-06-15 | 孙斌 | Convenient nutrient maize porridge |
| CN106360313A (en) * | 2016-10-26 | 2017-02-01 | 中南林业科技大学 | Dry preparation method of rice flour specially used for cakes |
| CN107897668A (en) * | 2017-11-17 | 2018-04-13 | 河南工业大学 | A kind of xeothermic middle pressure processing method of millet |
Non-Patent Citations (2)
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| 张敏: "速食小米粥的研制", 《食品工业科技》 * |
| 焦华杰: "方便小米粥生产工艺及糊化回生机理研究", 《中国优秀硕士学位论文全文数据库》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410881A (en) * | 2017-09-04 | 2017-12-01 | 中南林业科技大学 | A kind of drying means for facilitating metric system staple food |
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Application publication date: 20160727 |