CN106722001A - The production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal - Google Patents
The production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal Download PDFInfo
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- CN106722001A CN106722001A CN201611081185.9A CN201611081185A CN106722001A CN 106722001 A CN106722001 A CN 106722001A CN 201611081185 A CN201611081185 A CN 201611081185A CN 106722001 A CN106722001 A CN 106722001A
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- 241000209094 Oryza Species 0.000 title claims abstract description 230
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 229
- 235000009566 rice Nutrition 0.000 title claims abstract description 229
- 235000012054 meals Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 107
- 230000001954 sterilising effect Effects 0.000 claims abstract description 46
- 238000007789 sealing Methods 0.000 claims abstract description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 36
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000005406 washing Methods 0.000 claims abstract description 12
- 239000013589 supplement Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 2
- 210000001161 mammalian embryo Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 21
- 235000013339 cereals Nutrition 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000003672 processing method Methods 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 22
- 235000013305 food Nutrition 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 14
- 235000019698 starch Nutrition 0.000 description 14
- 239000008107 starch Substances 0.000 description 14
- 238000001816 cooling Methods 0.000 description 11
- 239000000523 sample Substances 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 238000009835 boiling Methods 0.000 description 6
- 150000001298 alcohols Chemical class 0.000 description 5
- 239000000498 cooling water Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000009413 insulation Methods 0.000 description 5
- 238000012009 microbiological test Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 238000011084 recovery Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 150000001299 aldehydes Chemical class 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 150000002576 ketones Chemical class 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 229930195733 hydrocarbon Natural products 0.000 description 3
- 150000002430 hydrocarbons Chemical class 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002389 environmental scanning electron microscopy Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 206010021703 Indifference Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000012865 aseptic processing Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003988 headspace gas chromatography Methods 0.000 description 1
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The present invention provides the production method and fresh-keeping rice with remained germ meal of a kind of fresh-keeping rice with remained germ meal, and specific processing method flow is：A, rice washing：Hot water is added in rice after elutriation；B, heating using microwave：The mixture for being obtained step A using microwave is heated；C, sealing：Hot water, inflated with nitrogen, sealing are supplemented in the mixture that step B is obtained；D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice described in step A is rice with remained germ.The fresh rice rice grain produced with the method is not adhered, excellent flavor, contains abundant dietary fiber and vitamin, long shelf-life, instant.
Description
Technical field
The present invention relates to food processing technology field, and in particular to the processing method of rice.
Background technology
People's all eating rice of many countries, but because cooking time is long and not portable and long period in the world is put
Put, it is difficult to the need for adapting to modern life rhythm.Therefore, instant-rice is paid attention to by people gradually.Show according to relevant information,
On all developed countries and regions supermarkets, main non-staple food instant food proportion is up to more than 20%, and instant-rice is it
One of, the sales volume of Japanese instant-rice is only second to instant noodles.From in terms of development trend, instant-rice will be to nutrition full price, strong
Change, pack superior direction and develop.There is extensive potential demand on Asia and European ＆ American Market.China be world paddy main producing region it
One, rice is the staple food that our people likes.Used as a kind of stronger novel fast food article of adaptability, it both kept instant-rice
Our people is eaten for a long time the habits and customs of rice, and being rich in nutrition value.Either family, school, go on business, travel,
Have a meal under the various environment such as military training, navigation, can eat at any time, it is easy to carry.China also begins to pay attention to facilitating rice in recent years
The research of meal, with the further development of China's science and technology and national economy, instant-rice will be as in people's daily life
Indispensable instant food.So-called fresh rice, refers to have cured and had certain storage time through appropriate packaging
Rice product, also referred to as wet method instant-rice, this rice product have normal water content, at appropriate packaging and sterilization
Reason, can put on market, and consumer is suitably heated after buying or is not required to heating i.e. edible.Big portion's speed is occupied in instant noodles
In the case of food food products market share, the demand of instant fresh instant-rice is consequently increased.
Fresh rice since put on market, has not been promoted rapidly in China, main reason is that：The existing guarantor of China
There is distinct disadvantage in the food flavor of fresh rice product, from for processing method, fresh rice uses Aseptic processing techniques, produces
In order to suppress harmful microbe growth in journey, add pH regulators that the pH of rice is adjusted into 5 or so, there is obvious acid when edible
Taste, therefore some products are made the form of portioned rice bowl, and the tart flavour of rice is covered with the soup of dense taste；Secondly, produced
In journey using common boiling by the way of high temperature sterilization is combined, the curing time of rice is long, and in maturing process with water
Or vapor excessive contact, it is impossible to the food flavor and texture of fresh cooked rice are kept, rice bonding is agglomerating, there is slag sense when edible, lacks
Elastic and smooth mouthfeel, sense of food and parameters are huge with conventional boil rice gap, and nutrition is single and dietary fiber
It is relatively low with vitamin content.Therefore, improve how fresh rice Cooking Quality, meet or exceed the food of conventional boil rice
Taste, and increase the nutritional ingredient of fresh rice, the taste of abundant fresh rice, it is always Jiao of area research person concern
Point.
The content of the invention
To solve the above problems, the present invention provides a kind of production method of fresh-keeping rice with remained germ meal, specific processing method flow
It is as follows：
Rice washing → heating using microwave → add water and stir, seal → autoclaving → product
Comprise the following steps：
A, rice washing：Hot water is added in rice after elutriation；B, heating using microwave：The mixture that step A is obtained is added using microwave
Heat；C, sealing：Hot water, inflated with nitrogen, sealing are supplemented in the mixture that step B is obtained；D：Autoclaving：To the rice after sealing
Carry out water-bath autoclave sterilization；Rice described in above-mentioned steps A is rice with remained germ.
In a preferred scheme of the invention, the rice is the mixed with rice of rice and rice with remained germ, and the quality of wherein rice is accounted for
The 30%-70% of rice with remained germ and rice quality summation.
In a preferred scheme of the invention, the microwave power of heating using microwave described in step B is 3.2~6.5kw, time
It is 30~120s.
In a preferred scheme of the invention, the step A is specially：Rice is successively eluriated rapidly with cold water and hot water,
It is put into container after draining, adds hot water, the hot water to be the water that temperature is more than 90 DEG C.
In a preferred scheme of the invention, the step C is specially：Hot water is supplemented in the mixture that step B is obtained,
Stir uniform and pave rice, rice is no more than container edge, inflated with nitrogen, sealing；The hot water is water that temperature is more than 90 DEG C.
In a preferred scheme of the invention, in the step A, the original weight of rice and water in system are added after hot water
Weight ratio is 1:0.5~1:1.
In a preferred scheme of the invention, in the step C, after supplement water in system the original weight of rice and water weight
Amount is than being 1:1.1~1:1.5.
In a preferred scheme of the invention, in the step D, the sterilization pressure upper limit is 1.5~2.0MPa, sterilising temp
It is 113~125 DEG C, 10~25min of sterilization time.
In a preferred scheme of the invention, the container is made up of PP-EVOH composites.
Above-mentioned autoclaving steps using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, including note
Water step, the step that heats up, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.Can in sealing step
To select film sealing machine, sealer temperature is 150~250 DEG C.
Present invention also offers the fresh-keeping rice with remained germ meal that the production method of any of the above-described fresh-keeping rice with remained germ meal is produced.
Beneficial effect
Without suppressing microorganism by adjusting pH, the food flavor to rice does not cause bad shadow to the scheme that the present invention is provided
Ring, therefore tart flavour is covered without seasoning is increased, can keep original meter of perfume (or spice) of rice, edible experience is more preferably；The present invention is carried
In the method for confession, traditional digesting technoloy is not applied in the pre-cooked step of rice, but utilize microwave, microwave action makes in container
Water of cooking intensely seethe with excitement (bumping), can make every rice surface starch rapid gelatinisation, form one layer of starch gelatinization layer, form sediment
Paste mixingization layer can be effectively isolated starch so that the starch inside rice is difficult to be diffused into outside, it is to avoid in subsequent technique treatment
Rice is adhered；Traditional digesting technoloy is not used during this method is pre-cooked, the moisture movement in pre-cooked environment not acutely,
Steam pressure is not high, it is to avoid in above-mentioned starch gelatinization layer formation process with vapor or water excessive contact and cause to be gelatinized layer quilt
Vapor is destroyed, can be formed it is more complete, be closely gelatinized layer, more effectively prevent internal starch from being spread to outside；Meanwhile,
The pre-cooked non-high pressure of environment in pre-cooked step, so the environment temperature residing for the grain of rice is the boiling temperature of water, i.e., less than 100 DEG C, and
And process time is short, it is to avoid temperature is too high or long processing time causes flavor substance (aldehydes, ketone, alcohols, ester in rice
Class, hydrocarbons etc.) excessively it is lost in, effectively keep the excellent flavor of rice.The microwave power used in the pre-cooked step of the present invention
It is 3.2~6.5kw, pre-cooked process can be made effectively to shorten, it is to avoid prolonged treatment (being contacted with water or vapor for a long time)
Cause starch gelatinization layer complete and tightness degree decline；Likewise, in this method, rice washing, pre-cooked preceding addition before pre-cooked step
Water of cooking, it is pre-cooked after the water that fills into be more than 90 DEG C of hot water, greatly shorten all of soak time, it is to avoid gelatinized corn starch
Change layer by vapor and water destruct；The autoclave sterilization step temperature that is used in this method is high, the time is short, can reduce the grain of rice
In starch to outside the grain of rice discharge so that being adhered between reducing the grain of rice；The present invention is high using high temperature is carried out again after heating using microwave
Pressure sterilizing, without special equipment, cost is relatively low；Nitrogen is filled with sealing, the shelf-life of product can be extended；Gone out due to using
The sterilized operation of bacterium kettle program mode, it is sterilized more thoroughly not only to ensure that food hygiene, but also shelf-life of product is extended,
Be conducive to the preservation of product.The method that the present invention is provided in addition is main raw material(s) using rice with remained germ, in increased finished product rice
Dietary fiber and vitamin content.The instant preserved rice that the inventive method is produced has with low cost, easy to use, rice
Conglomeration is not adhered between grain, is kept complete, nutritious and is opened instant without slag sense, the mouthfeel elastic and smooth, local flavor of tool, sense of food and
Parameters and conventional boil rice indifference are, it is necessary to during warm-served food, can be put into 1~2min of fire heating high in micro-wave oven.
Brief description of the drawings
Surface microstructure scanning electron microscope (SEM) photograph (× 1000) before Fig. 1 rice raw material microwave pre-cooked deals；
The surface microstructure scanning electron microscope (SEM) photograph (× 1000) of sample after Fig. 2 rice raw material microwave pre-cooked deals；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 3 comparative examples 1；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 4 comparative examples 2；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 5 embodiments 2；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 6 embodiments 5；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 7 embodiments 8.
Specific embodiment
Embodiment 1
A, rice washing：Rice is successively eluriated rapidly with cold water and hot water, is put into container after draining, add hot water；B, microwave
Heating：The mixture for being obtained step A using microwave is heated；C, sealing：Hot water is supplemented in the mixture that step B is obtained, is turned over
Stir well even and pave rice, rice is no more than container edge, inflated with nitrogen, sealing；D：Autoclaving：Water-filling is entered to the rice after sealing
Bath autoclave sterilization；Rice described in above-mentioned steps A is rice with remained germ.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 150 DEG C.
In step D using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 3.2kw, and the time is 30s.
The hot water is the water that temperature is more than 90 DEG C.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:0.5.
In the step C, the original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.1.
In the step D, the sterilization pressure upper limit is 1.5MPa, and sterilising temp is 113 DEG C, sterilization time 10min, cooling temperature
It is 40 DEG C to spend, and cool time is 5min.
The container is made up of PP-EVOH composites.
Embodiment 2
A, rice washing：Rice is successively eluriated rapidly with cold water and hot water, is put into container after draining, add hot water；B, microwave
Heating：The mixture for being obtained step A using microwave is heated；C, sealing：Hot water is supplemented in the mixture that step B is obtained, is turned over
Stir well even and pave rice, rice is no more than container edge, inflated with nitrogen, sealing；D：Autoclaving：Water-filling is entered to the rice after sealing
Bath autoclave sterilization；Rice described in above-mentioned steps A is the mixed with rice of rice and rice with remained germ, and the quality of wherein rice accounts for rice with remained germ
With the 30% of rice quality summation.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 150 DEG C.
In step D using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 3.2kw, and the time is 30s.
The hot water is the water that temperature is more than 90 DEG C.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:0.5.
In the step C, the original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.1.
In the step D, the sterilization pressure upper limit is 1.5MPa, and sterilising temp is 113 DEG C, sterilization time 10min, cooling temperature
It is 40 DEG C to spend, and cool time is 5min.
The container is made up of PP-EVOH composites.
Embodiment 3
Difference with embodiment 2 is：Rice described in step A is the mixed with rice of rice and rice with remained germ, the wherein matter of rice
Amount accounts for the 70% of rice with remained germ and rice quality summation.
Embodiment 4
Difference with embodiment 1 is：
The microwave power of heating using microwave described in step B is 6.5kw, and the time is 120s.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:1.
In the step C, the original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.5.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 250 DEG C.
In the step D, the sterilization pressure upper limit is 2.0MPa, and sterilising temp is 125 DEG C, sterilization time 25min, cooling temperature
It is 60 DEG C to spend, and cool time is 10min.
Embodiment 5
Difference with embodiment 2 is：
The microwave power of heating using microwave described in step B is 6.5kw, and the time is 120s.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:1.
In the step C, the original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.5.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 250 DEG C.
In the step D, the sterilization pressure upper limit is 2.0MPa, and sterilising temp is 125 DEG C, sterilization time 25min, cooling temperature
It is 60 DEG C to spend, and cool time is 10min.
Embodiment 6
Difference with embodiment 3 is：
The microwave power of heating using microwave described in step B is 6.5kw, and the time is 120s.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:1.
In the step C, the original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.5.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 250 DEG C.
In the step D, the sterilization pressure upper limit is 2.0MPa, and sterilising temp is 125 DEG C, sterilization time 25min, cooling temperature
It is 60 DEG C to spend, and cool time is 10min.
Embodiment 7
A, rice washing：Rice is successively eluriated rapidly with cold water and hot water, is put into container after draining, add hot water；B, microwave
Heating：The mixture for being obtained step A using microwave is heated；C, sealing：Hot water is supplemented in the mixture that step B is obtained, is turned over
Stir well even and pave rice, rice is no more than container edge, inflated with nitrogen, sealing；D：Autoclaving：Water-filling is entered to the rice after sealing
Bath autoclave sterilization；Rice described in above-mentioned steps A is rice with remained germ.
In the step C, inflated with nitrogen sealer is carried out to rice using film sealing machine, the temperature of film sealing machine is 190 DEG C.
In step D using in Sterilization Kettle to sealing after box using by the way of water dip sterilization, step includes water filling step, rises
Wen Bu, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and drainage jia bombardier.
The microwave power of heating using microwave described in step B is 4.5kw, and the time is 60s.
The hot water is the water that temperature is more than 90 DEG C.
In the step A, the original weight of rice and the weight ratio of water are 1 in system after addition hot water:0.75.
In the step C, the original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.25.
In the step D, the sterilization pressure upper limit is 1.75MPa, and sterilising temp is 119 DEG C, sterilization time 15min, cooling
Temperature is 50 DEG C, and cool time is 7.5min.
The container is made up of PP-EVOH composites.
Embodiment 8
Difference with embodiment 7 is：Rice described in step A is the mixed with rice of rice and rice with remained germ, the wherein matter of rice
Amount accounts for the 30% of rice with remained germ and rice quality summation.
Embodiment 9
Difference with embodiment 7 is：Rice described in step A is the mixed with rice of rice and rice with remained germ, the wherein matter of rice
Amount accounts for the 70% of rice with remained germ and rice quality summation.
Comparative example 1
The production technology of common cooking rice, comprises the following steps：A, rice washing：Water is added in rice after elutriation；B, immersion：
Timing when rice washing is started, certain hour is soaked by rice in water；C, boiling：Steamer switches on power beginning cooking rice, is steaming
Pot cover must not be opened during boiling；D：Stewing system：Rice after boiling boils in a covered pot over a slow fire certain hour processed again.E, sealing：Using film sealing machine to rice
Meal carries out inflated with nitrogen sealer.
In the step A, the weight of original rice and the weight ratio of water are 1:1.3.
In the step B, immersion coolant-temperature gage is 25 DEG C or so, and soak time is 30min.
In the step C, digestion time is 40min.
In the step D, the time processed is boiled in a covered pot over a slow fire for 10min.
After common cooking rice that comparative example 1 is obtained and treatment (the fresh-keeping rice with remained germ meal that embodiment 2,5,8 is obtained is put
Under room temperature environment (normal rice is also sealed)) phenomenon is observed every 24h, 1d, 2d, 3d are placed and after 6 months, to it
Micro biological Tests are carried out, mainly using total plate count, coliform and mould as the evaluation index of fresh-keeping effect, each sample weight
Reinspection is tested 5 times, is averaged.The results are shown in Table 1- tables 4.The preservation rice of present invention offer is provided from the data in table 1- tables 4
The fresh rice of the production method production of meal is of good preservation effect, has microbial growth slow, can be prevented during long-term preservation
Microorganism pollution.
Table 1 places the Micro biological Tests of rice after 1d
Table 2 places the Micro biological Tests of rice after 2d
Table 3 places the Micro biological Tests of rice after 3d
Table 4 place 6 months after rice Micro biological Tests
Comparative example 2
The production technology of high-temperature sterilization rice, comprises the following steps after pressure cooking：A, rice washing：Added in rice after elutriation
Water；B, immersion：Timing when rice washing is started, certain hour is soaked by rice in water；C, pressure cooking：Pressurization steamer switches on power
Start cooking rice, pot cover must not be opened in digestion process；D, sealing：Inflated with nitrogen sealer is carried out to rice using film sealing machine；
E：Autoclaving：Step includes water filling step, the step that heats up, insulation step, Recovery of the hot water step, cooling water filling step, cooling circulation step and arranges
Water exhaust step.
In the step A, the weight of original rice and the weight ratio of water are 1:1.3.
In the step B, immersion coolant-temperature gage is 25 DEG C or so, and soak time is 30min.
In the step C, digestion time is 40min, and pressure is 0.18MPa.
In the step E, the increasing temperature and pressure pressure process upper limit is 1.8MPa, and sterilization temperature is 119 DEG C, sterilizing time
15min, chilling temperature is 50 DEG C, and cool time is 8min.In Sterilization Kettle to sealing after box using water dip sterilization side
Formula.
Sense organ comprehensive grading is carried out to the rice that embodiment 2,5,8 and comparative example 1,2 are obtained, embodiment 2,5,8 is in rice
Smell, surface structure, palatability aspect have a clear superiority, wherein embodiment 8 is best.
The sensory evaluation scores result of the rice of table 5
ESEM (× 1000) result that the big grain of rice after rice raw material and the microwave pre-cooked deal of embodiment 8 is carried out is shown in
Fig. 1-Fig. 2, from the graph, it is apparent that rice surface starch rapid gelatinisation after microwave pre-cooked deal, forms one layer of gelatinized corn starch
Change layer, starch gelatinization layer can be effectively isolated starch so that the starch inside rice is difficult to be diffused into outside, it is to avoid subsequent technique
Rice is adhered in treatment.
ESEM that big grain of rice surface in the rice obtained to embodiment 2,5,8 and comparative example 1,2 is carried out (×
3000) result is shown in Fig. 3-Fig. 7, it can be seen that the netted hole of the fresh rice of comparative example 2 is very loose, comparative example 1 is general
The netted hole of logical rice is also than more loose, and the rice sample surfaces hole of the embodiment of the present invention 2,5,8 is smaller, and structure is tight
Close, wherein embodiment 8 is optimal；Therefore the pre-cooked process of this method avoid in starch gelatinization layer formation process with vapor or water mistake
Degree contact and cause gelatinization layer to be destroyed by vapor, can be formed it is more complete, be closely gelatinized layer, more effectively prevent internal
Starch spreads to outside.
The comparing of the volatile ingredient of the rice of table 6
| Rice sample | Aldehydes % | Ketone % | Alcohols % | Esters % | Hydro carbons % | Other % |
| Comparative example 1 | 54.82 | 7.69 | 5.26 | 4.17 | 17.83 | 10.23 |
| Comparative example 2 | 44.74 | 3.64 | 4.52 | 3.85 | 13.66 | 10.59 |
| Embodiment 2 | 53.18 | 6.12 | 4.96 | 4.16 | 16.21 | 8.34 |
| Embodiment 5 | 51.26 | 6.01 | 4.77 | 3.91 | 15.78 | 8.27 |
| Embodiment 8 | 51.36 | 5.97 | 4.90 | 3.78 | 15.24 | 8.29 |
Join the odour component of usage analysis rice using headspace solid-phase microextraction and GC-MC, the results are shown in Table 6, it can be seen that this
The volatile component contents such as aldehydes, ketone, the alcohols of the rice of inventive embodiment 2,5,8 apparently higher than comparative example 2, with comparative example
1 every volatile component content is approached.Illustrate some small-molecule substances such as alcohols and right during high voltage units of comparative example 2
Thermo-responsive esters are lost, and the pre-cooked non-high pressure of environment in pre-cooked step of the invention, so the environment temperature residing for the grain of rice
It is below the boiling temperature of water, i.e., 100 DEG C, and process time is short, it is to avoid temperature is too high or long processing time causes rice
Middle flavor substance (aldehydes, ketone, alcohols, esters, hydrocarbons etc.) is excessively lost in, and effectively keeps the excellent flavor of rice.
The physical property measurement result of the rice sample of table 7
Using physical property instrument to rice in the big grain of rice carry out physical property measurement, the results are shown in Table 7, in the physical property measurement result of rice
Hardness reflects the soft or hard property of rice grain；Adherence be test probe leave rice grain return graphics area is recorded because of the viscous force of the grain of rice,
Reflect the adhesiveness of rice.In physical property instrument characteristic value, adherence and rice food flavor good relationship, general rice adherence are exhausted
Bigger to being worth, rice food flavor is preferable.As can be seen from Table 7, a little higher than comparative example 1 of the hardness of embodiment 2,5,8, less than comparative example
2；The adherence and comparative example 1 of embodiment 2,5,8 are approached, far above comparative example 2；Embodiment 2,5,8 elasticity than comparative example 1,
Comparative example 2 will get well；The chewability and comparative example 1 of embodiment 2,5,8 are approached, far below comparative example 2.
Claims (10)
1. a kind of production method of fresh-keeping rice with remained germ meal, it is characterised in that：Comprise the following steps：
A, rice washing：Hot water is added in rice after elutriation；B, heating using microwave：The mixture for being obtained step A using microwave is heated；C、
Sealing：Hot water, inflated with nitrogen, sealing are supplemented in the mixture that step B is obtained；D：Autoclaving：Rice after sealing is carried out
Water-bath autoclave sterilization；Rice described in step A is rice with remained germ.
2. the production method of fresh-keeping rice with remained germ meal according to claim 1, it is characterised in that:The rice be rice with stay embryo
The mixed with rice of rice, the quality of wherein rice accounts for the 30%-70% of rice with remained germ and rice quality summation.
3. the production method of fresh-keeping rice with remained germ meal according to claim 1 and 2, it is characterised in that:Microwave described in step B
The microwave power of heating is 3.2~6.5kw, and the time is 30~120s.
4. the production method of fresh-keeping rice with remained germ meal according to claim 3, it is characterised in that:The step A is specially：Will
Rice rapid cold water and hot water are successively eluriated, and are put into container after draining, and add hot water, the hot water be temperature for 90 DEG C with
On water.
5. the production method of fresh-keeping rice with remained germ meal according to claim 4, it is characterised in that:The step C is specially：
Hot water is supplemented in the mixture that step B is obtained, is stirred uniform and is paved rice, rice is no more than container edge, inflated with nitrogen, sealing；
The hot water is water that temperature is more than 90 DEG C.
6. the production method of the fresh-keeping rice with remained germ meal according to claim 3 or 5, it is characterised in that:In the step A, plus
Enter after hot water that the original weight of rice and the weight ratio of water are 1 in system:0.5~1:1.
7. the production method of the fresh-keeping rice with remained germ meal according to claim 3,5 or 6, it is characterised in that:In the step C,
The original weight of rice and the weight ratio of water are 1 in system after supplement hot water:1.1~1:1.5.
8. the production method of the fresh-keeping rice with remained germ meal according to claim 3 or 7, it is characterised in that:In the step D, go out
Bacterium upper pressure limit is 1.5~2.0MPa, and sterilising temp is 113~125 DEG C, 10~25min of sterilization time.
9. the production method of the fresh-keeping rice with remained germ meal according to claim 3 or 8, it is characterised in that:The container is by PP-
EVOH composites are made.
10. the fresh-keeping rice with remained germ meal that a kind of production method according to any fresh-keeping rice with remained germ meals of claim 1-9 is produced.
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| CN1268308A (en) * | 2000-04-04 | 2000-10-04 | 陈珂 | Preparation method of instant rice |
| CN101336743A (en) * | 2008-08-12 | 2009-01-07 | 杨声盛 | Rice fresh-keeping method |
| CN102958380A (en) * | 2010-10-05 | 2013-03-06 | 株式会社佐竹 | Method for manufacturing retort rice, and retort rice |
| CN105076966A (en) * | 2015-08-14 | 2015-11-25 | 江南大学 | Method for preparing quick-cooking brown rice by pure physical measure |
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Application publication date: 20170531 |