CN109907220B - Instant rice soaking liquid and preparation method of high-quality instant soft rice - Google Patents

Abstract

The invention discloses an instant rice soaking solution and a preparation method of high-quality instant soft rice. The instant rice soaking liquid is an acidic solution containing L-tyrosine. The preparation method comprises the steps of compounding pearl rice and jasmine scented rice, and preparing the instant soft rice through washing, fermentation liquor soaking, enzyme preparation adding, pre-gelatinization, retrogradation inhibitor adding, normal-pressure cooking and curing, cooling, sterilization and storage. The invention adopts the slightly acidic fermentation liquor soaking and cooking process rich in L-tyrosine, effectively inhibits the yellowing phenomenon of the rice during storage, and reduces the increase of the texture hardness of the rice during storage.

Description

A kind of preparation method of instant rice soaking liquid and high-quality instant soft rice

technical field

The invention belongs to the field of grain processing, and in particular relates to a preparation method of instant rice soaking liquid and high-quality instant soft rice.

Background technique

Instant soft rice is non-dehydrated rice with a built-in heating device. The heating package can heat up immediately when it meets water, and the meal package can be heated evenly within a few minutes. This kind of rice does not undergo dehydration and drying methods, so the loss of nutrition is less, and the original taste quality of the rice can be better maintained. However, the processing of instant soft rice is often accompanied by large temperature fluctuations, and the recrystallization formed by the spontaneous migration and association of starch chains can easily lead to rice retrogradation phenomena such as increased rice hardness, decreased viscoelasticity, and weakened enzymatic digestion; High moisture content (70%-80%) in the center of soft rice can easily cause Maillard reaction between reducing sugar and amino acid, resulting in yellowing of rice during storage. The above-mentioned quality deterioration problem has seriously affected consumers' acceptance of instant rice, and has become an important bottleneck restricting the further development of the domestic market for instant rice. Therefore, improving the quality of instant rice is a key technical issue in the development of the instant rice industry, and it plays an important role in promoting the industrialization of traditional food in my country and developing new foods such as room temperature instant rice.

The preparation method of the instant rice comprises washing rice, adding water, soaking, steaming and standing for cooling, packaging and high-temperature sterilization. The improvement of the nutritional and sensory quality of instant rice is mainly optimized from various aspects of the production method. For example, in the patent "A Processing Method for Preserving Boxed Instant Rice at Room Temperature", by adding an anti-yellowing agent (L- Cysteine, or a mixture of L-cysteine, sodium hexametaphosphate, sucrose fatty acid ester, or both) inhibits the yellowing of rice. And the master's thesis "Instant Rice Quality Improvement and Yellowing Suppression" also used L-cysteine to inhibit rice yellowing.

L-cysteine can inhibit the Maillard reaction of rice due to its sulfhydryl group, so as to prevent the yellowing of rice during storage. However, there is still an urgent need to explore new methods to improve the sensory quality of instant rice and solve the problem of yellowing during storage.

Contents of the invention

(1) Technical problems to be solved

In order to solve the above-mentioned problems in the prior art, the present invention provides an instant rice soaking solution, which can effectively inhibit the yellowing phenomenon of instant soft rice during storage.

Correspondingly, another problem to be solved by the present invention is to provide a method for preparing instant rice soaking liquid that inhibits rice from turning yellow.

Correspondingly, another problem to be solved by the present invention is to provide a high-quality instant rice preparation method that prevents the rice from turning yellow.

(2) Technical solution

In order to achieve the above object, the main technical solutions adopted in the present invention include:

As far as the instant rice soaking solution is concerned, the soaking solution of the present invention to solve the above-mentioned technical problems is an acidic solution containing L-tyrosine.

In an acidic environment, the phenolic hydroxyl group of L-tyrosine can undergo nucleophilic addition reaction with the carbonyl group of rice reducing sugar, which blocks the Maillard reaction between protein and reducing sugar in rice, thereby effectively inhibiting Yellowing phenomenon of instant soft rice during storage. On the other hand, during the cooking process, the acidic solution rich in L-tyrosine can increase the degree of damage to the starch crystal region of rice grains, increase the amount of the same charge at the reducing end of the starch chain, and endow the soft rice with a plump and soft texture. -Tyrosine enhances the natural rice aroma by preventing the yellowing process, and also delays the aging of starch during rice storage. Applying the acidic solution containing L-tyrosine to the soaking method of instant rice can simultaneously achieve good results in the above three aspects.

The improvement of the instant rice soaking liquid of the present invention, when the L-tyrosine content of the soaking liquid is ≥ 0.1mg/mL, can be applied to the instant rice soaking method to more effectively inhibit the yellowing of the rice and greatly improve the color of the rice. Natural scent.

As far as the preparation method of the instant rice soaking liquid is concerned, the preparation method of the present invention solves the above-mentioned technical problems and is formed by adding Brevibacterium flavum to the rice washing water and fermenting it.

Fermentation of rice-washing water by Brevibacterium flavum can directly obtain a fermentation broth with an L-tyrosine content ≥ 0.1 mg/mL, and the fermentation broth also includes other flavor compounds, such as L-glutamic acid and glucose, which can Promote the production of flavor substances during rice cooking. Experiments have shown that the soaking solution containing only L-tyrosine is less effective in preventing rice from turning yellow than the soaking solution containing L-tyrosine produced by the fermentation of Brevibacterium flavum. In addition, this method can also be used as a new method for preparing L-tyrosine by using Brevibacterium flavum.

The improvement of the preparation method of the soaking liquid of the present invention, the fermentation process comprises the following steps: adding edible-grade Brevibacterium flavum to rice-washing water, and the weight ratio of the rice-washing water to Brevibacterium flavum is 1800:1-2200:1; After mixing, put it in an environment of 23-25°C, open the fermentation for 20-30 hours, and stir once every 10-15 hours; when the pH of the rice washing water is 4.8-5.0, the fermentation is completed to obtain a fermentation liquid; use a 100-140 mesh filter cloth to The fermented liquid is filtered to obtain the soaking liquid.

Fermented according to the above method and steps, the prepared soaking liquid can satisfy the L-tyrosine content ≥ 0.1 mg/mL, and experiments show that it can achieve a better effect of inhibiting the rice from turning yellow.

With regard to the preparation method of instant soft rice, in order to solve the above-mentioned technical problems, the preparation method comprises the following steps:

S1: wash the rice, separate the rice and collect the rice washing water;

S2: adding the rice washing water obtained in S1 to Brevibacterium flavum for fermentation to obtain an acidic soaking solution containing L-tyrosine;

S3: adding the rice washed in S1 to the soaking liquid obtained in S2, mixing and then soaking;

S4: steaming the rice soaked in S3;

S5: cooling the cooked rice in S4, and sealing it with a film;

S6: Heat and sterilize the rice that has been sealed with the upper film in S5 and store it for no more than 180 days.

According to the method of this scheme, the rice washing water after washing the rice to be cooked is fermented to make a soaking liquid, and this soaking liquid is used in the soaking step of S3. The rice fully absorbs these anti-yellowing substances, such as L-tyrosine, and after the reaction in the cooking step, it can prevent the rice from turning yellow during storage and give the soft rice a plump and fluffy texture. Experiments show that the anti-yellowing effect is higher than that of the soaking solution containing only L-tyrosine. It is analyzed that the reason is that the catalytic reaction substances or reaction substances generated during the fermentation process, and possibly other unknown factors, inhibit the yellowing of rice. Further, it can fully retain the vitamins and other beneficial nutrients washed out of the rice, and enhance the aroma of the rice; compared with the patent of the comparative document publication number 201410017370.6, the name is "A Processing Method for Preserving Boxed Instant Rice at Room Temperature" , This solution is low in cost, does not need to add food additives, and can be cooked directly after soaking, reducing the additional process of adding during cooking, and the prepared instant rice is soft and has a high whiteness after storage for 180 days.

In the improvement of the preparation method of instant soft rice of the present invention, the rice washing water in S2 is fermented by adding Brevibacterium flavum at a weight ratio of 1800:1 to 2200:1, the fermentation temperature is 23 to 25°C, and the rice washing water is fermented to When the pH is 4.8-5.0, the fermentation is finished, and the acidic soaking liquid is obtained by filtration.

In the improvement of the preparation method of instant soft rice of the present invention, in step S3, the weight ratio of the rice to the soaking liquid is 1:3-1:6, the soaking temperature is 50-60° C., and the soaking time is 40-60 minutes.

Under the conditions of this ratio range, soaking temperature and soaking time, the rice can fully absorb the components and participate in the nucleophilic addition reaction, thereby blocking the yellowing reaction.

In the improvement of the preparation method of instant soft rice of the present invention, the raw material rice is mixed with pearl rice and jasmine rice in a mass ratio of 9:1-7:3, and the broken rice rate is less than 20%.

The rice-washing water prepared from the raw material rice prepared in the above ratio is fermented and used for soaking the rice in the above ratio, to prevent yellowing during storage and to give the soft rice a plump and soft texture and fragrance, and the effect is the best.

In order to improve the preparation method of instant soft rice, in step S4, the soaked rice grains are put into a cooking machine, and the cooking temperature is controlled to be 100° C., and the cooking time is 30-35 minutes.

Under the above cooking temperature and cooking time, the nucleophilic addition reaction can achieve the best effect under the premise of ensuring sufficient puffing of the rice.

(3) Beneficial effects

The beneficial effects of the present invention are:

1. The soaking solution of L-tyrosine of the present invention replaces the soaking solution with L-cysteine, solves the technical problem that only L-cysteine can be used as the soaking solution in the art, and overcomes technical prejudice.

2. The soaking solution of the present invention can give the soft rice a full and soft texture, enhance the aroma of the rice, and can effectively inhibit the yellowing of the instant soft rice during storage, and can reduce the soaking process of the instant rice.

3. After 180 days of storage, the instant rice prepared by the method of the present invention is compared with the instant rice prepared by the traditional method, and its whiteness reduction is reduced to 2.2% from the traditional 10.6%; the texture hardness increase is from the traditional 53.0% That narrows down to 18.7%.

Detailed ways

In order to better explain the present invention and facilitate understanding, the present invention will be described in detail below through specific embodiments.

The instant rice soaking solution of the present invention is an acidic solution containing L-tyrosine. Among them, L-tyrosine can be purchased from the market and formulated. Among them, the L-tyrosine content in the soaking liquid is ≥0.1mg/mL, and the effect is the best.

The preparation method of the instant rice soaking liquid of the present invention is formed by adding Brevibacterium flavum into rice washing water and fermenting. It can also be prepared by fermenting rice washing water with other kinds of microorganisms.

The preparation method of the instant rice soaking liquid of the present invention is preferably as follows: mixing rice washing water and Brevibacterium flavum at a weight ratio of 1800:1 to 2200:1; Stir once every 10-15 hours; finish the fermentation when the pH of the rice washing water is 4.8-5.0 to obtain a fermentation liquid; filter the fermentation liquid with a filter cloth of 100-140 mesh to obtain a soaking liquid.

Preferably, the content of L-tyrosine in the soaking solution is set to be ≥0.1 mg/mL.

The preparation method of instant soft rice of the present invention, it comprises the following steps:

S1: wash the rice at least once, separate the rice and collect the rice washing water;

S2: adding the rice washing water obtained in S1 to Brevibacterium flavum for fermentation to obtain an acidic soaking solution containing L-tyrosine;

S3: adding the rice washed in S1 to the soaking liquid obtained in S2, mixing and then soaking;

S4: steaming the rice soaked in S3;

S5: cooling the cooked rice in S4, and sealing it with a film;

S6: Heat and sterilize the rice that has been sealed with the upper film in S5 and store it for no more than 180 days.

Further, in the S3, the weight ratio of the rice to the soaking liquid is 1:3-1:6, the soaking temperature is 50-60° C., and the soaking time is 40-60 minutes. The content of L-tyrosine in the soaking solution is ≥0.1 mg/mL.

Further, the raw material rice is made by mixing pearl rice and jasmine rice in a mass ratio of 9:1-7:3, and the broken rice rate is less than 20%. The amylose content of rice is between 15%-20%.

Further, in S4, the soaked rice grains are put into a cooking machine, the cooking temperature is controlled to be 100° C., and the cooking time is 30-35 minutes.

The specific embodiment of the preparation method of instant soft rice of the present invention is:

Example 1

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 9:1, to ensure that the amylose content of the rice is between 15% and the broken rice rate is 20%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use a rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 1800:1, then place the rice washing water in a cool and ventilated place at 23°C for open-air fermentation, and stir once every 10 hours , until the pH of the fermented liquid is 4.8, the L-tyrosine content is 0.1mg/mL, and boiled and heated for less than 5 minutes to end the fermentation, the fermented liquid is filtered with a 100-mesh filter cloth, and the fermentation time is about 20h to obtain the soaking liquid .

S4: Soaking: Soak the washed and drained rice in S2 and the soaking solution in S3 at a ratio of 1:3, the soaking temperature is 50° C., and the soaking time is 40 minutes.

S5: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 30 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Example 2

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 9:1, to ensure that the amylose content of the rice is 20%, and the broken rice rate is 15%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 2200:1, then place the rice washing water in a cool and ventilated place at 25°C for open-air fermentation, and stir once every 15 hours , until the pH of the fermentation broth=5.0, the L-tyrosine content is 0.3mg/mL, the fermentation time is about 30h, and the fermentation is completed by boiling and heating for less than 5 minutes, and the fermentation broth is filtered with a 140-mesh filter cloth to obtain the soaking liquid .

S4: Soaking: Soak the washed and drained rice in S2 and the soaking solution in S3 at a ratio of 1:6, the soaking temperature is 60° C., and the soaking time is 60 minutes.

S5: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 35 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Example 3

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 8:2, to ensure that the amylose content of the rice is 18%, and the broken rice rate is 20%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 2000:1, then place the rice washing water in a cool and ventilated place at 24°C for open-air fermentation, and stir once every 10 hours , until the pH of the fermentation broth=4.8, the L-tyrosine content is 0.16mg/mL, the fermentation time is about 30h, and the fermentation is completed by boiling and heating for less than 5 minutes, and the fermentation broth is filtered with a 120-mesh filter cloth to obtain the soaking liquid .

S4: Soaking: Soak the washed and drained rice in S2 and the soaking solution in S3 at a ratio of 1:5, the soaking temperature is 52° C., and the soaking time is 48 minutes.

S5: Cooking: Put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 33 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Example 4

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 7:3, to ensure that the amylose content of the rice is between 19% and the broken rice rate is 15%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 1900:1, then place the rice washing water in a cool and ventilated place at 25°C for open-air fermentation, and stir once every 10 hours , until the pH of the fermentation broth=4.8, the L-tyrosine content is 0.18mg/mL, the fermentation time is about 30h, and the fermentation is completed by boiling and heating for less than 5 minutes, and the fermentation broth is filtered with a 120-mesh filter cloth to obtain the soaking liquid .

S4: Soaking: Soak the washed and drained rice in S2 and the soaking liquid in S3 at a ratio of 1:5, the soaking temperature is 50° C., and the soaking time is 40 minutes.

S5: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 30 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Example 5

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: Pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 7:3, to ensure that the amylose content of the rice is between 19% and the broken rice rate is 16%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 2000:1, then place the rice washing water in a cool and ventilated place at 23°C for open-air fermentation, and stir once every 14 hours , until the pH of the fermentation broth=4.9, the L-tyrosine content is 0.16mg/mL, the fermentation time is about 28h, and the fermentation is completed by boiling and heating for less than 5 minutes, and the fermentation broth is filtered with a 130-mesh filter cloth to obtain the soaking liquid .

S4: Soaking: Soak the washed and drained rice in S2 and the soaking liquid in S3 at a ratio of 1:5, the soaking temperature is 55° C., and the soaking time is 40 minutes.

S5: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 35 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Example 6

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 8:3, to ensure that the amylose content of the rice is between 16% and the broken rice rate is 1%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Preparation of soaking solution: add food-grade Brevibacterium flavum to the rice washing water at a weight ratio of 1800:1 to 2200:1, and then place the rice washing water in a cool and ventilated place at 24°C for open-air fermentation. Stir once every 10 hours until the pH of the fermentation broth = 4.8, the L-tyrosine content is 0.16 mg/mL, the fermentation time is about 22 hours, and boil and heat for less than 5 minutes to complete the fermentation. Use a 120-mesh filter cloth to filter the fermentation broth , to obtain soaking solution.

S4: Soaking: Soak the washed and drained rice in S2 and the soaking solution in S3 at a ratio of 1:5, the soaking temperature is 55° C., and the soaking time is 50 minutes.

S5: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 30 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Comparative example 1

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 8:2, to ensure that the amylose content of the rice is between 16% and the broken rice rate is 18%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use the rice washing machine to wash the rice twice within 5 minutes, drain the washed rice quickly, and collect the rice washing water.

S3: Soaking: Soak the washed and drained rice in S2 and the rice washing water in S3 at a ratio of 1:5, the soaking temperature is 55° C., and the soaking time is 50 minutes.

S4: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 30 minutes.

S5: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S6: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

Comparative example 2

The preparation method of instant soft rice, its step is:

S1: Preparation of raw rice: pearl rice and jasmine rice are used as raw rice, mixed evenly at a mass ratio of 7:3, to ensure that the amylose content of the rice is between 16% and the broken rice rate is 18%.

S2: Washing of raw rice: Lift the rice into the rice warehouse, use a rice washing machine to wash the rice twice within 5 minutes, and drain the washed rice quickly.

S3: Preparation of soaking solution: L-tyrosine and distilled water were mixed to form a solution with pH=4.8 and L-tyrosine content of 0.16 mg/mL to obtain soaking solution.

S4: Soaking: Soak the washed and drained rice in S2 and the soaking solution in S3 at a ratio of 1:5, the soaking temperature is 55° C., and the soaking time is 50 minutes.

S5: Cooking: put the soaked rice into a cooking machine, control the cooking temperature to 100° C., and the cooking time to 30 minutes.

S6: Appetizing powder: Pour out the steamed rice, cool it, and seal it with a film.

S7: Sterilization and storage: The packaged rice is sterilized at high temperature and stored for 180 days.

The yellow suppressing effect and textural properties of 6 examples and 2 comparative examples according to the above-mentioned different instant rice processing methods are given below.

The experimental measurement method is:

(1) Determination of texture characteristics

Place the cooked rice grains on the texture analyzer platform, and use the TPA extrusion mode to test its texture hardness and chewiness. The test uses the R/34R probe, the number of extrusions is 1 time, and the extrusion speed is 0.25cm /s, the speed before measurement is 1cm/s. Each sample was measured in parallel three times, and the average value was taken.

(2) Chromaticity analysis

Use a colorimeter to observe the color difference values L, α, and b of cooked rice, where α represents whiteness and b represents yellowness. Before the test, the color difference meter needs to be aligned with the white board for calibration. After the sample is tested once, it is rotated 120° and 240° respectively, and then measured again. After repeated measurements 5 times, the average value is taken.

Table 1 Quality changes (texture hardness) of ready-to-eat soft rice after soaking and cooking in different micro-fermentation broths during storage

Table 2 Quality changes (whiteness) of instant soft rice during storage after soaking and cooking in different micro-fermentation broths

Table 3 Quality changes (yellowness) of instant soft rice during storage after soaking and cooking in different micro-fermentation broths

As can be seen from Table 1, Table 2 and Table 3, within 180 days of storage,

(1) The hardness change speed of Examples 1-6 is obviously lower than that of Comparative Example 1 and Comparative Example 2, while the hardness change speed of Comparative Example 2 is obviously lower than that of Comparative Example 1. Explain that the rice washing water after fermentation of the present invention and the acidic solution containing L-tyrosine can significantly improve the waxy softness of rice, and the rice washing water after fermentation of the present invention can improve the waxy softness effect higher than that containing L-tyrosine Acidic solution of acid.

(2) The rate of change of whiteness and yellowness of Examples 1-6 is significantly smaller than that of Comparative Example 1 and Comparative Example 2, while the rate of change of whiteness and yellowness of Comparative Example 2 is significantly smaller than that of Comparative Example 1. It shows that the rice washing water after fermentation of the present invention and the acidic solution containing L-tyrosine can significantly delay the yellowing speed of rice during storage, keep the original brightness of rice, and the rice washing water after fermentation of the present invention can maintain the color of rice The effect is higher than the acidic solution containing L-tyrosine.

The above is only an embodiment of the present invention, and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by the description of the present invention, or directly or indirectly used in other related technical fields, shall be the same as The theory is included in the patent protection scope of the present invention.

Claims (2)

1. A preparation method of high-quality instant soft rice is characterized by comprising the following steps:

s1: washing rice, separating rice and collecting rice washing water;

s2: adding the rice washing water obtained in the step S1 into brevibacterium flavum for fermentation to obtain an acidic soak solution containing L-tyrosine;

s3: adding the rice washed in the step S1 into the soaking solution obtained in the step S2, mixing and soaking;

s4: cooking the rice soaked in the step S3;

s5: cooling the rice cooked in the step S4, and sealing the rice by using a film;

adding Brevibacterium flavum into the rice washing water in the S2 according to the weight ratio of 1800 to 2200, fermenting at 23 to 25 ℃ until the pH value of the rice washing water is 4.8 to 5.0, and filtering to obtain an acidic soak solution;

in the step S3, the rice is mixed with a soaking solution according to the weight part ratio of 1 to 3 to 1, the soaking temperature is 50 to 60 ℃, and the soaking time is 40 to 60min;

the rice is formed by mixing pearl rice and jasmine scented rice according to a mass ratio of 9 to 1 to 7, and the broken rice rate is less than 20%.

2. The method of preparing high-quality instant soft rice according to claim 1, wherein: and S4, controlling the cooking temperature of the soaked rice to be 100 ℃, and controlling the cooking time to be 30-35min.