CN106722004A - The production method and freshness-retaining corn meal of a kind of freshness-retaining corn meal - Google Patents
The production method and freshness-retaining corn meal of a kind of freshness-retaining corn meal Download PDFInfo
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- CN106722004A CN106722004A CN201611082400.7A CN201611082400A CN106722004A CN 106722004 A CN106722004 A CN 106722004A CN 201611082400 A CN201611082400 A CN 201611082400A CN 106722004 A CN106722004 A CN 106722004A
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- 235000005822 corn Nutrition 0.000 title claims abstract description 113
- 235000012054 meals Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 91
- 230000001954 sterilising effect Effects 0.000 claims abstract description 38
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- 238000010438 heat treatment Methods 0.000 claims abstract description 16
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- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims 1
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- 238000000034 method Methods 0.000 abstract description 22
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- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
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- 238000010411 cooking Methods 0.000 description 10
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- 238000005516 engineering process Methods 0.000 description 5
- 238000012009 microbiological test Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
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Classifications
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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
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The present invention provides the production method and freshness-retaining corn meal of a kind of freshness-retaining corn 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：The corn obtained after steaming/boiling is added to be cut in the mixture that step B is obtained, supplemental heat corn soup, inflated with nitrogen, sealing；D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice original quality accounts for 40% the 98% of the corn quarrel original quality and the rice original quality summation that are added in step C in step A.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 freshness-retaining corn meal, and specific processing method flow is such as
Under：
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 for being obtained step A using microwave
Heating；C, sealing：The corn obtained after steaming/boiling is added to be cut in the mixture that step B is obtained, supplemental heat corn soup, nitrogen charging
Gas, sealing；D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice original quality accounts for step in step A
The corn quarrel original quality and the 40%-98% of rice original quality summation added in rapid C.
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：Added in the mixture that step B is obtained and steam/boil
The corn quarrel for obtaining afterwards, supplemental heat corn soup is stirred uniform and paves rice, and rice is no more than container edge, and inflated with nitrogen is close
Envelope；The hot corn soup is corn soup 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, rice and addition are beautiful in system after supplemental heat corn soup
Original weight sum and the water of rice quarrel and the weight of hot corn soup and the ratio between be 1:1.1~1:1.5.
In a preferred scheme of the invention, the preparation method of the corn quarrel obtained after steaming described in step C/boil is：
Corn quarrel water is steamed/boiled 0.5-1.5h, is filtered, abandoned filtrate and obtain product, water need to submerge corn quarrel when boiled corn is cut；The heat
The preparation method of corn soup is：By corn quarrel with water with 1:5-1:15 mass ratio mixing is boiled after 1.0-3.0h through filtering, is abandoned
Filter residue obtains hot corn soup；The particle diameter of the corn quarrel is 1mm-4mm.
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 freshness-retaining corn meal that the production method of any of the above-described freshness-retaining corn 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.It is raw material that the method that the present invention is provided in addition is cut using corn, increased the meals in finished product rice
Food fiber and vitamin content.The instant preserved rice that the inventive method is produced have with low cost, the easy to use, grain of rice it
Between be not adhered conglomeration, keep complete, nutritious without slag sense, the mouthfeel elastic and smooth, local flavor of tool, open instant, sense of food and respectively
Parameter is with conventional boil rice indifference, 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 4；
The surface microstructure scanning electron microscope (SEM) photograph (× 3000) of the rice sample of Fig. 7 embodiments 5.
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：Added in the mixture that step B is obtained after steaming/boiling
The corn quarrel for obtaining, supplemental heat corn soup is stirred uniform and paves rice, and rice is no more than container edge, inflated with nitrogen, sealing；
D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice original quality accounts for step C in above-mentioned steps A
The corn quarrel original quality and the 40% of rice original quality summation of middle addition.
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, rice and addition corn are cut in system after supplemental heat corn soup original weight sum and water
With the weight of hot corn soup and the ratio between be 1:1.1.
The preparation method of the corn quarrel obtained after steaming described in step C/boil is：Corn quarrel water is steamed/boiled 0.5h, mistake
Filter, abandons filtrate and obtains product, and water need to submerge corn quarrel when boiled corn is cut；The preparation method of the hot corn soup is：By corn
Quarrel is with water with 1:5 mass ratio mixing is boiled after 1.0h through filtering, is abandoned filter residue and is obtained hot corn soup；The particle diameter of corn quarrel is
1mm。
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
Difference with embodiment 1 is：Rice original quality accounts for the corn quarrel original quality added in step C in step A
With the 70% of rice original quality summation.
Embodiment 3
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, rice and addition corn are cut in system after supplemental heat corn soup original weight sum and water
With the weight of hot corn soup and the ratio between be 1:1.5.
The preparation method of the corn quarrel obtained after steaming described in step C/boil is：Corn quarrel water is steamed/boiled 1.5h, mistake
Filter, abandons filtrate and obtains product, and water need to submerge corn quarrel when boiled corn is cut；The preparation method of the hot corn soup is：By corn
Quarrel is with water with 1:15 mass ratio mixing is boiled after 3.0h through filtering, is abandoned filter residue and is obtained hot corn soup；The particle diameter of corn quarrel is
4mm。
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 4
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, rice and addition corn are cut in system after supplemental heat corn soup original weight sum and water
With the weight of hot corn soup and the ratio between be 1:1.5.
The preparation method of the corn quarrel obtained after steaming described in step C/boil is：Corn quarrel water is steamed/boiled 1.5h, mistake
Filter, abandons filtrate and obtains product, and water need to submerge corn quarrel when boiled corn is cut；The preparation method of the hot corn soup is：By corn
Quarrel is with water with 1:15 mass ratio mixing is boiled after 3.0h through filtering, is abandoned filter residue and is obtained hot corn soup；The particle diameter of corn quarrel is
4mm。
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
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：Added in the mixture that step B is obtained after steaming/boiling
The corn quarrel for obtaining, supplemental heat corn soup is stirred uniform and paves rice, and rice is no more than container edge, inflated with nitrogen, sealing；
D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice original quality accounts for step C in above-mentioned steps A
The corn quarrel original quality and the 70% of rice original quality summation of middle addition.
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, rice and addition corn are cut in system after supplemental heat corn soup original weight sum and water
With the weight of hot corn soup and the ratio between be 1:1.25.
The preparation method of the corn quarrel obtained after steaming described in step C/boil is：Corn quarrel water is steamed/boiled 1h, mistake
Filter, abandons filtrate and obtains product, and water need to submerge corn quarrel when boiled corn is cut；The preparation method of the hot corn soup is：By corn
Quarrel is with water with 1:10 mass ratio mixing is boiled after 2h through filtering, is abandoned filter residue and is obtained hot corn soup；The particle diameter of corn quarrel is
3mm。
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 6
Difference with embodiment 1 is that rice original quality accounts for the corn quarrel original quality added in step C in step A
With the 98% of rice original quality summation.
Embodiment 7
Difference with embodiment 3 is that rice original quality accounts for the corn quarrel original quality added in step C in step A
With the 98% of rice original 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, leaching
Bubble：Timing when rice washing is started, certain hour is soaked by rice in water；C, boiling：Steamer switches on power beginning cooking rice,
Pot cover must not be opened in digestion process；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 pair
Rice 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 freshness-retaining corn meal that embodiment 2,4,5 is obtained is placed on
Under room temperature environment (normal rice is also sealed)) phenomenon is observed every 24h, place 1d, 2d, 3d and after 6 months, it is entered
Row Micro biological Tests, mainly using total plate count, coliform and mould as the evaluation index of fresh-keeping effect, each sample is repeated
Inspection 5 times, averages.The results are shown in Table 1- tables 4.The fresh rice of present invention offer is provided from the data in table 1- tables 4
Production method production fresh rice it is of good preservation effect, have microbial growth slow, can prevent micro- during long-term preservation
Biological 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 2,4,5 and comparative example 1,2 are obtained, embodiment 2,4,5 is in rice
Smell, surface structure, palatability aspect have a clear superiority, wherein embodiment 5 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 5 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 (× 3000) knot that the big grain of rice in the rice obtained to embodiment 2,4,5 and comparative example 1,2 is carried out
Fruit sees Fig. 3-Fig. 7, it can be seen that the netted hole of the fresh rice of comparative example 2 is very loose, the common rice of comparative example 1
Netted hole also than more loose, and the rice sample surfaces hole of the embodiment of the present invention 2,4,5 is smaller, close structure, wherein
Embodiment 5 is optimal；Therefore the pre-cooked process of this method avoid in starch gelatinization layer formation process with vapor or water excessive 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 to
Outside diffusion.
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 | 52.56 | 6.08 | 4.96 | 4.10 | 15.81 | 8.01 |
| Embodiment 4 | 49.77 | 5.88 | 4.87 | 3.91 | 14.98 | 8.02 |
| Embodiment 5 | 51.98 | 5.83 | 4.85 | 3.99 | 15.74 | 8.10 |
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 2,4,5 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 2,4,5, less than comparative example
2；The adherence and comparative example 1 of embodiment 2,4,5 are approached, far above comparative example 2；Embodiment 2,4,5 elasticity than comparative example 1,
Comparative example 2 will get well；The chewability and comparative example 1 of embodiment 2,4,5 are approached, far below comparative example 2.
Claims (10)
1. a kind of production method of freshness-retaining corn 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：The corn obtained after steaming/boiling is added to be cut in the mixture that step B is obtained, supplemental heat corn soup, inflated with nitrogen is close
Envelope；D：Autoclaving：Water-bath autoclave sterilization is carried out to the rice after sealing；Rice original quality is accounted in step C in step A
The corn quarrel original quality of addition and the 40%-98% of rice original quality summation.
2. the production method of freshness-retaining corn meal according to claim 1, it is characterised in that:Heating using microwave described in step B
Microwave power be 3.2~6.5kw, the time be 30~120s.
3. the production method of freshness-retaining corn meal according to claim 2, it is characterised in that:The step A is specially：By rice
Rapid cold water and hot water are successively eluriated, and are put into container after draining, and add hot water, the hot water to be temperature for more than 90 DEG C
Water.
4. the production method of freshness-retaining corn meal according to claim 3, it is characterised in that:The step C is specially：In step
The corn obtained after steaming/boiling is added to be cut in the mixture that rapid B is obtained, supplemental heat corn soup is stirred uniform and paved rice, rice
No more than container edge, inflated with nitrogen, sealing；The hot corn soup is corn soup that temperature is more than 90 DEG C.
5. the production method of the freshness-retaining corn meal according to claim 2 or 4, it is characterised in that:In the step A, add
The original weight of rice and the weight ratio of water are 1 in system after hot water:0.5~1:1.
6. the production method of the freshness-retaining corn meal according to claim 2,4 or 5, it is characterised in that:In the step C, mend
Fill after hot corn soup rice in system and add the original weight sum of corn quarrel and water and hot corn soup weight and it
Than being 1:1.1~1:1.5.
7. the production method of the freshness-retaining corn meal according to claim 2 or 6, it is characterised in that:Steaming described in step C/
Obtained after boiling corn quarrel preparation method be：Corn quarrel water is steamed/boiled 0.5-1.5h, is filtered, abandoned filtrate and obtain product, boiled
Water need to submerge corn quarrel when corn is cut；The preparation method of the hot corn soup is：By corn quarrel with water with 1:5-1:15 matter
Amount is boiled after 1.0-3.0h through filtering than mixing, is abandoned filter residue and is obtained hot corn soup；The particle diameter of the corn quarrel is 1mm-4mm.
8. the production method of the freshness-retaining corn meal according to claim 2 or 7, it is characterised in that:In the step D, sterilizing
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 freshness-retaining corn meal according to claim 2 or 8, it is characterised in that:The container is by PP-EVOH
Composite is made.
10. the freshness-retaining corn meal that a kind of production method according to any freshness-retaining corn meals of claim 1-9 is produced.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021022645A1 (en) * | 2019-08-08 | 2021-02-11 | 江南大学 | Rice conditioning process and method for producing instant rice |
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| CN1775071A (en) * | 2005-11-30 | 2006-05-24 | 姚凯 | Process for producing quick-frozen fresh corn fragments |
| CN105725060A (en) * | 2016-02-29 | 2016-07-06 | 陆钢 | Method for producing fresh-keeping water-milled rice cake by utilizing shallow biological fermentation technology |
| CN105725081A (en) * | 2016-03-01 | 2016-07-06 | 黑龙江省搜谷食品股份有限公司 | Pre-cured convenient coarse cereals and preparation method thereof |
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|---|---|---|---|---|
| CN1268308A (en) * | 2000-04-04 | 2000-10-04 | 陈珂 | Preparation method of instant rice |
| CN1775071A (en) * | 2005-11-30 | 2006-05-24 | 姚凯 | Process for producing quick-frozen fresh corn fragments |
| CN105725060A (en) * | 2016-02-29 | 2016-07-06 | 陆钢 | Method for producing fresh-keeping water-milled rice cake by utilizing shallow biological fermentation technology |
| CN105725081A (en) * | 2016-03-01 | 2016-07-06 | 黑龙江省搜谷食品股份有限公司 | Pre-cured convenient coarse cereals and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021022645A1 (en) * | 2019-08-08 | 2021-02-11 | 江南大学 | Rice conditioning process and method for producing instant rice |
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