CN108576637A - A kind of method of rice flavor and taste after improvement high temperature and pressure - Google Patents
A kind of method of rice flavor and taste after improvement high temperature and pressure Download PDFInfo
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- CN108576637A CN108576637A CN201810178769.0A CN201810178769A CN108576637A CN 108576637 A CN108576637 A CN 108576637A CN 201810178769 A CN201810178769 A CN 201810178769A CN 108576637 A CN108576637 A CN 108576637A
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- trehalose
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 151
- 235000009566 rice Nutrition 0.000 title claims abstract description 151
- 238000000034 method Methods 0.000 title claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 230000006872 improvement Effects 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 153
- 238000003860 storage Methods 0.000 claims abstract description 26
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 10
- 239000000312 peanut oil Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000012360 testing method Methods 0.000 claims abstract description 7
- 238000011156 evaluation Methods 0.000 claims abstract description 3
- 238000005538 encapsulation Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 13
- 238000009835 boiling Methods 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 7
- 230000032683 aging Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 210000000697 sensory organ Anatomy 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000010894 electron beam technology Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 239000004201 L-cysteine Substances 0.000 description 2
- 235000013878 L-cysteine Nutrition 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- -1 sucrose fatty acid ester Chemical class 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 125000000647 trehalose group Chemical group 0.000 description 1
- 150000003625 trehaloses Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The method of rice flavor and taste, belongs to instant food processing technique field after a kind of improvement high temperature and pressure.The present invention selects fresh rice, by rinsing, in 96 DEG C of hot-water soaks 10 15 minutes, is pulled out in half-done state, rice vinegar, 1 2% peanut oil and the 0.5 1% trehalose mixing of rice quality 1 2%, inflated with nitrogen pouch-packaged is added；After two-period form autoclave sterilization, cold chain storage/transport, the evaluation of rice retrogradation and texture testing are carried out.Present invention eliminates boiling rice processes, are added to rice vinegar and trehalose, and inflated with nitrogen packaging is effectively controlled the retrogradation that rice cold chain storage/transport occurs.It can be served within 23 minutes using 250 DEG C of ovens 45 minutes or the high fire of micro-wave oven for manufactured rice.It maintains that storage rate reaches 90% or more elasticity, storage rate reaches 95% or more viscosity and moderate hardness in 9 months storage phases, aging phenomenon is detectable on sense organ.
Description
Technical field
The method of rice flavor and taste, belongs to instant food processing technique field after a kind of improvement high temperature and pressure.
Background technology
Rice is the Major Foods of the especially southern people in China.With the variation of the market demand, people are in order to reduce kitchen
The pressure in room, instant food demand is more and more, and instant-rice just has gradually developed.Currently, such product is not also in the market
It is very much, box-packed rice is after high temperature high pressure sterilizing, and the flavor of rice is compared with the rice now boiled, the not no existing fragrance of cooking rice
With soft glutinous mouthfeel, it is also necessary to more researchs.Therefore, to the research of the processing technology of instant-rice and its quality control technology,
The mouthfeel and the closer rice now boiled of fragrance that can make instant-rice, further meet consumer to convenient, health, agility
The demand of food.
(the number of patent application such as Qi Wenyuan：201210159440.2) disclose a kind of box-packed instant rice room temperature of extension
The processing method of lower shelf-life, this method is using vacuum fast cooling technology and high-power electron beam cold sterilization technology stage by stage.It grinds
Study carefully and find that high-power electron beam processing carries out cold sterilization to instant rice and keeps product sterile, has both improved the shelf-life of product,
Compared with existing high-temperature sterilization technique, product does not have high-temperature process " can " taste or " boiling " taste, can preferably embody fresh
The characteristics of its original color of rice.But rice made from above method has to pass through high-power electron beam processing, needs
Larger equipment cost.Therefore the present invention uses hot-water soak combination high temperature high pressure process, and reduction is secondary boiled to break rice
Bad property, and realization is facilitated to industrialize.
(the number of patent application such as Xu Jie：2011410632562.8) disclose a kind of rice quality ameliorant agent and improve rice
The method of quality, the modifying agent use protease, sodium bicarbonate, dextrin, oligosaccharide, polysaccharide etc. so that rice appearance is more brilliant
Jade-like stone is exquisitely carved, can improve rice appearance and taste quality comprehensively, but this method is not involved with the storage of rice.The present invention passes through heat
Water, which impregnates, combines high temperature high pressure process, is adding rice vinegar and trehalose, and rice is made to remain to preferably embody newly after long-term place
The fresh original viscosity of rice, mouthfeel and fragrance.
(the number of patent application such as Wu Wei：201110193341.1) a kind of life of the anti-retrogradation good instant-rice of performance is disclosed
Production method, this method contain dextrin, monoglyceride, alkali protease by secondary immersion and secondary boiled processing rice, soak
With amylase etc., which effectively increases the anti-retrogradation performance of rice, but without reference to but sterilization process, when use need multiple
Water.It can be served within 2-3 minutes through 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire for rice made of the present invention.
(the number of patent application such as Meng Yuecheng：201110217480.3) disclose a kind of freezing agent for cooked rice, this method hair
Bright modifying agent is made of rice bran oil, soluble soybean polysaccharide, citric acid and water, is added in rice cooking, can effectively be avoided
The adhesion caking phenomenon of rice when boiling and after freezing, hence it is evident that improve perception, quality and the mouthfeel of freezing rice.This method is
The quality of improvement freezing rice, but the cost freezed is higher.Rice made of the present invention directly preserves at normal temperatures.
The portion of standing is at equal (number of patent application：201110239713.X) disclose a kind of agent for cooked rice.The modifying agent is to take
Die producing starch decomposition product, is added when rice manufactures, and can effectively improve the laxity of rice, prevents rice aging, and
Mouthfeel that will not be original to rice, flavor bring strong influence.But the invention does not illustrate the shelf-life of instant-rice, this hair
Rice can be placed for a long time at normal temperatures made of bright.
(the number of patent application such as Zhong Yejun：201410053415.5) disclose a kind of producer of polished rice nutritive instant rice
Method.This method principle is based on alcohol water vapour to the strong absorption of lipid in rice and moisture, the rush infiltration in magnetic field and dissolution
Cavitation and the uniform drying effect of effect and intermediate waves infrared ray.Instant-rice obtained is in good taste, full of nutrition,
Rehydration performance and depot all good.But drying process energy consumption is big, it will also rehydration, step be complicated again when use.The present invention is made
Rice do not need drying, it can be served in 2-3 minutes for direct 250 DEG C of ovens 4-5 minute or micro-wave oven height fire when eating, energy consumption
It is low, it is convenient.
(the number of patent application such as Li Yingqiu：201510017585.2) disclose a kind of natural composite antistaling agent for rice
And preservation method.This method polylysine and trehalose synergistic effect cannot improve the boiling of rice to solve rice preservative
The undesirable problem of quality, non-refractory, fungistatic effect.The natural composite antistaling agent of the invention, component is simple, it is safe to use,
Scope of restraining fungi is wide, thermal stability is good, can be directly added into boiling in rice, can greatly prolong the storage life of rice but also improve rice
Quality and mouthfeel.But rice made of this method does not pass through sterilization process, and the shelf-life is not grown.Rice made of the present invention exists
It can be placed for a long time under room temperature.
(the number of patent application such as Ding Yuting：201410017370.6) disclose a kind of room temperature preserve box-packed instant rice plus
The processing method of work method, the invention using lactobacillus-fermented, makes soak be acidified, then adds when boiling when impregnating rice
Add L-cysteine reduction acidic amino acid or L-cysteine and one kind or two in calgon, sucrose fatty acid ester
The mixture of kind, can effectively inhibit the xanthochromia degree in rice storage, that is, improve the shelf-life of product, maintain new
The characteristics of fresh rice original color.But rice made of this method does not pass through sterilization process, and the shelf-life is not grown.The present invention
Manufactured rice can be placed for a long time at normal temperatures.
(the number of patent application such as Du Chengbin：201310248239.6) disclose a kind of processing method of box-packed instant-rice.
The invention makes moisture in rice be 60% or so by adjusting rice water ratio, and atmospheric cooking can make finished product rice keep preferable
Color and luster, mouthfeel, taste.After the instant-rice of this method production is with heat pack heating is crossed 8 minutes, moisture 60%, color and luster,
Mouthfeel, taste and the rice that just takes the dish out of the pot are almost the same.There are boiling and sterilization second process in the invention rice production process, to rice
The texture of meal has certain destruction.The present invention is pulled out using 96 DEG C of hot-water soaks 10-15 minute in half-done state, utilization
Rice is cooked while subsequent high temperature high pressure sterilization, is cooked this avoid secondary, reduces process to rice knot of tissue
The excess destruction of structure.
Open (the number of patent application such as moral：200710022471.2) disclose a kind of rice flavor nutrition flavor pack.The tune
Material packet is made of protein, amino acid, sodium chloride, sugar, maltodextrin, fumet, surfactant.Rice can be obviously improved
Appearance eliminates old rice smell, enhances the gelatinization rate that is waxy, improving rice of rice.The invention using additive it is more, cost compared with
Height, and rice made of this method does not pass through sterilization process, the shelf-life is not grown.Rice made of the present invention can be grown at normal temperatures
Phase places.
The mechanism of the improvement high temperature and pressure rice flavor and taste of the present invention is divided into two aspects, uses 96 DEG C of hot water to soak first
Bubble 10-15 minutes, pulls out in half-done state, rice is cooked while using subsequent high temperature high pressure sterilization, this avoid
It is secondary to cook, reduce excess destruction of the process to rice institutional framework.The followed by rice of addition rice quality 1-2%
Vinegar, 1-2% peanut oil and 0.5-1% trehaloses, rice vinegar can prevent bacterial growth of the rice in storage and occur not
Good chemical change, trehalose forms layer protecting film on rice surface, to prevent the migration of moisture in rice.In summary two
Aspect, manufactured rice unimpeded system taste remain to preferably embody the original viscosity of fresh cooked rice, mouthfeel and perfume (or spice) after long-term place
Taste.
Invention content
The object of the present invention is to provide a kind of methods of rice flavor and taste after improvement high temperature and pressure, by rice tradition system
Make method and modern food industry processing technology carries out the integration of system, while meeting the shelf-life, solves box-packed rice warp
After high temperature high pressure sterilizing, the flavor of rice compared with the rice now boiled without the now fragrance of cooking rice and soft glutinous mouthfeel the problems such as.
Rice unimpeded system taste made of the present invention remains to preferably embody the original viscosity of fresh cooked rice after long-term place, mouthfeel with
Fragrance.
Technical scheme of the present invention：
The method of rice flavor and taste, eliminates boiling rice process, is added to rice vinegar after a kind of improvement high temperature and pressure
And trehalose, inflated with nitrogen packaging are effectively controlled the retrogradation that rice cold chain storage/transport occurs.Manufactured rice is adopted
With 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire, it can be served within 2-3 minutes.Good elasticity is maintained in 9 months storage phases
(storage rate reaches 90% or more), viscosity (storage rate reaches 95% or more) and moderate hardness are detectable on sense organ old
Change phenomenon；Include the following steps：
(1) raw material is selected：Rice is chosen, is rinsed two times；
(2) hot-water soak：Rice is impregnated 10~15 minutes in 96 DEG C of hot water, in being pulled out after half-done state；
(3) rice vinegar, peanut oil and trehalose are added：Be added the rice vinegar of rice quality 1-2%, the peanut oil of 1-2% and
The trehalose of 0.5-1%, mixing；
(4) inflated with nitrogen encapsulates：Carry out inflated with nitrogen splitting encapsulation；
(5) two-period form is sterilized：Packaged rice is placed in high pressure sterilization kettle and is first sterilized 10 minutes for 101 DEG C, subsequent 121
DEG C sterilizing 30 minutes, obtain rice finished product；
(6) it stores and dispenses：Cold chain storage/transport is carried out to rice finished product；
(7) evaluation of rice finished product retrogradation and texture testing；
(8) re-heat：It can be served within 2-3 minutes through 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire for rice finished product.
The present invention evaluates rice texture using Texture instrument, and test condition is as follows：
Take from every part of sample and tested on the square bottom plate for lying in detection zone of 6 rice, do 8 times it is parallel
The apparent test curve of deviation is rejected in experiment, remaining is averaged.Determination condition：Probe selection, P 0.5 pop one's head in；Speed before test
1.0mm/s, test speed 0.5mm/s are spent, return speed 1.0mm/s, compression ratio 50% are tested.
Beneficial effects of the present invention：Fresh rice is selected, by rinsing, in 96 DEG C of hot-water soaks 10-15 minute, in half a lifetime
Some semi-ripe condition is pulled out, and rice vinegar, 1-2% peanut oil and the 0.5-1% trehalose mixings of rice quality 1-2%, nitrogen charging gas bag is added
Dress, with two-period form (101 DEG C 10 minutes, 121 DEG C 30 minutes) autoclave sterilization.Manufactured rice was through 250 DEG C of ovens 4-5 minutes
Or it can be served in 2-3 minutes for micro-wave oven high fire.Present invention eliminates boiling rice processes, are added to rice vinegar and trehalose, are made
Rice unimpeded system taste, good elastic (storage rate reaches 90% or more) is maintained in 9 months storage phases, viscosity (preserves
Rate reaches 95% or more) and moderate hardness, aging phenomenon is detectable on sense organ.
Specific implementation mode
Below in conjunction with specific implementation mode, the present invention will be further described.
Embodiment 1：A kind of method of northeast rice rice flavor and taste after improvement high temperature and pressure
Fresh high-quality northeast rice (polished rice) is chosen, is rinsed two times；96 DEG C of hot-water soaks 10-15 minutes are put into, are in half a lifetime
Some semi-ripe condition is pulled out；Rice vinegar, 1-2% peanut oil and the 0.5-1% trehalose mixings of rice quality 1-2% is added；Carry out nitrogen charging
Gas pouch encapsulates；It is placed in high pressure sterilization kettle and sterilizes 10 minutes for 101 DEG C, 121 DEG C sterilize 30 minutes, obtain finished product；At 0-4 DEG C
Storage and dispatching；It can be served within 2-3 minutes through 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire for manufactured rice.Manufactured rice
Unimpeded system taste, maintains that good elastic (storage rate reaches 90% or more), (storage rate reaches viscosity in 9 months storage phases
95% or more) and moderate hardness, aging phenomenon is detectable on sense organ.
Embodiment 2：A kind of method of northern Suzhou rice rice flavor and taste after improvement high temperature and pressure
Fresh high-quality northern Suzhou rice (polished rice) is chosen, is rinsed two times；96 DEG C of hot-water soaks 10-15 minutes are put into, are in half a lifetime
Some semi-ripe condition is pulled out；Rice vinegar, 1-2% peanut oil and the 0.5-1% trehalose mixings of rice quality 1-2% is added；Carry out nitrogen charging
Gas pouch encapsulates；It is placed in high pressure sterilization kettle and sterilizes 10 minutes for 101 DEG C, 121 DEG C sterilize 30 minutes, obtain finished product；At 0-4 DEG C
Storage and dispatching；It can be served within 2-3 minutes through 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire for manufactured rice.Manufactured rice
Unimpeded system taste, maintains that good elastic (storage rate reaches 90% or more), (storage rate reaches viscosity in 9 months storage phases
95% or more) and moderate hardness, aging phenomenon is detectable on sense organ.
Embodiment 3：A kind of method of Anhui south rice rice flavor and taste after improvement high temperature and pressure
Fresh high-quality Anhui south rice (polished rice) is chosen, is rinsed two times；96 DEG C of hot-water soaks 10-15 minutes are put into, are in half a lifetime
Some semi-ripe condition is pulled out；Rice vinegar, 1-2% peanut oil and the 0.5-1% trehalose mixings of rice quality 1-2% is added；Carry out nitrogen charging
Gas pouch encapsulates；It is placed in high pressure sterilization kettle and sterilizes 10 minutes for 101 DEG C, 121 DEG C sterilize 30 minutes, obtain finished product；At 0-4 DEG C
Storage and dispatching；It can be served within 2-3 minutes through 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire for manufactured rice.Manufactured rice
Unimpeded system taste, maintains that good elastic (storage rate reaches 90% or more), (storage rate reaches viscosity in 9 months storage phases
95% or more) and moderate hardness, aging phenomenon is detectable on sense organ.
Claims (1)
1. a kind of method of rice flavor and taste after improvement high temperature and pressure, which is characterized in that include the following steps：
(1) raw material is selected：Rice is chosen, is rinsed two times；
(2) hot-water soak：Rice is impregnated 10~15 minutes in 96 DEG C of hot water, in being pulled out after half-done state；
(3) rice vinegar, peanut oil and trehalose are added：The rice vinegar of rice quality 1-2%, the peanut oil and 0.5-1% of 1-2% is added
Trehalose, mixing；
(4) inflated with nitrogen encapsulates：Carry out inflated with nitrogen splitting encapsulation；
(5) two-period form is sterilized：Packaged rice is placed in high pressure sterilization kettle and is first sterilized 10 minutes for 101 DEG C, subsequent 121 DEG C go out
Bacterium 30 minutes obtains rice finished product；
(6) it stores and dispenses：Cold chain storage/transport is carried out to rice finished product；
(7) evaluation of rice finished product retrogradation and texture testing；
(8) re-heat：It can be served within 2-3 minutes through 250 DEG C of ovens 4-5 minutes or micro-wave oven high fire for rice finished product.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810178769.0A CN108576637A (en) | 2018-03-05 | 2018-03-05 | A kind of method of rice flavor and taste after improvement high temperature and pressure |
| CH00990/18A CH714769B1 (en) | 2018-03-05 | 2018-08-14 | Process for improving the taste and texture of rice after high temperature and pressure. |
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| CN201810178769.0A CN108576637A (en) | 2018-03-05 | 2018-03-05 | A kind of method of rice flavor and taste after improvement high temperature and pressure |
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| CN108576637A true CN108576637A (en) | 2018-09-28 |
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| CN111264756A (en) * | 2020-03-05 | 2020-06-12 | 江南大学 | Low-GI whole grain rice and application thereof |
| CN111264757A (en) * | 2020-03-05 | 2020-06-12 | 江南大学 | Preparation method of low GI instant rice |
| CN112006257A (en) * | 2020-09-03 | 2020-12-01 | 北京萱腾科技有限公司 | Rice food and preparation method and application thereof |
| CN112089008A (en) * | 2020-03-05 | 2020-12-18 | 江南大学 | Preparation method of high-taste whole-grain instant rice |
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|---|---|---|---|---|
| CN111264756A (en) * | 2020-03-05 | 2020-06-12 | 江南大学 | Low-GI whole grain rice and application thereof |
| CN111264757A (en) * | 2020-03-05 | 2020-06-12 | 江南大学 | Preparation method of low GI instant rice |
| CN112089008A (en) * | 2020-03-05 | 2020-12-18 | 江南大学 | Preparation method of high-taste whole-grain instant rice |
| CN111264757B (en) * | 2020-03-05 | 2023-11-10 | 江南大学 | Preparation method of low-GI instant rice |
| CN111264756B (en) * | 2020-03-05 | 2023-11-14 | 江南大学 | Low-GI whole grain rice and application thereof |
| CN112006257A (en) * | 2020-09-03 | 2020-12-01 | 北京萱腾科技有限公司 | Rice food and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CH714769B1 (en) | 2019-12-13 |
| CH714769A2 (en) | 2019-09-13 |
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