CN109907220B - Instant rice soaking liquid and preparation method of high-quality instant soft rice - Google Patents
Instant rice soaking liquid and preparation method of high-quality instant soft rice Download PDFInfo
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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
Technical Field
The invention belongs to the field of grain processing, and particularly relates to an instant rice soaking solution and a preparation method of high-quality instant soft rice.
Background
The instant soft rice is non-dehydrated rice with a heating device, and the heating bag can be heated up immediately after meeting water, so that the rice and dish bag can be heated uniformly within a few minutes. The rice is not dehydrated and dried, so that the loss of nutrition is less, and the original taste quality of the rice can be well maintained. However, the processing process of the instant soft rice is usually accompanied by large temperature fluctuation, and the recrystallization formed by spontaneous migration and association of starch chains is easy to cause rice retrogradation phenomena such as increased hardness, reduced viscoelasticity, reduced enzymolysis and digestion capability and the like; meanwhile, the high central moisture content (70-80%) of the instant soft rice easily causes Maillard reaction between reducing sugar and amino acid, so that the rice is yellow in color and luster in the storage process. The quality deterioration problem seriously affects the acceptance of the consumers to the instant rice, and becomes an important bottleneck for restricting the further development of the domestic market of the instant rice. Therefore, the improvement of the quality of the instant rice is a key technical problem for the industrial development of the instant rice, and has an important function for promoting the industrialization of traditional foods in China and developing new foods such as instant rice at normal temperature.
The preparation method of the instant rice comprises washing rice, adding water, soaking, steaming, standing, cooling, packaging and sterilizing at high temperature. The improvement of the nutrition and the sensory quality of the instant rice is mainly optimized from various aspects of the preparation method, such as: in the patent 'processing method for preserving boxed instant rice at normal temperature', an anti-yellowing agent (L-cysteine or a mixture of L-cysteine and one or two of sodium hexametaphosphate and sucrose fatty acid ester) is added into a soaking solution to inhibit the rice from yellowing. And L-cysteine was also used to inhibit yellowing of rice in the Master paper "inhibition of yellowing of instant rice quality improvement".
The L-cysteine has sulfhydryl group, and can inhibit Maillard reaction of cooked rice to inhibit rice yellowing during storage. However, a new method is still urgently needed to improve the sensory quality of the instant rice and solve the problem of yellowing in the storage process.
Disclosure of Invention
Technical problem to be solved
In order to solve the problems in the prior art, the invention provides the instant rice soaking solution which can effectively inhibit the yellowing phenomenon of the instant soft rice in the storage process.
Accordingly, another object of the present invention is to provide a method for preparing an instant rice soak solution that inhibits the rice from turning yellow.
Accordingly, another object of the present invention is to provide a method for preparing high-quality instant rice that prevents the rice from turning yellow.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
the soak solution for instant rice according to the present invention, which solves the above technical problems, is an acidic solution containing L-tyrosine.
Under an acidic environment, the phenolic hydroxyl of the L-tyrosine and the carbonyl of the reducing sugar of the rice can generate nucleophilic addition reaction, namely the Maillard reaction between the protein and the reducing sugar in the rice is blocked, so that the yellowing phenomenon of the instant soft rice in the storage process is effectively inhibited. On the other hand, the acidic solution rich in L-tyrosine can increase the damage degree of the starch crystal region of rice grains in the cooking process, improve the charged number of the same charges at the reduction end of a starch chain, endow the soft rice with full and soft texture, improve the natural rice fragrance by preventing yellowing process and delay the aging of starch in the rice storage process. The acid solution containing L-tyrosine is applied to the soaking method of the instant rice, and can achieve better effects in the three aspects.
The improvement of the instant rice soaking solution provided by the invention can be used in the instant rice soaking method under the condition that the L-tyrosine content of the soaking solution is more than or equal to 0.1mg/mL, so that the yellowing of rice can be more effectively inhibited, and the natural fragrance of the rice is greatly improved.
The preparation method of the instant rice soak solution solves the technical problems by adding Brevibacterium flavum into rice washing water for fermentation.
Fermentation liquor with the L-tyrosine content of more than or equal to 0.1mg/mL can be directly obtained by fermenting rice washing water with Brevibacterium flavum, and the fermentation liquor also comprises other flavor compound substances, such as L-glutamic acid, glucose and the like, so that the generation of flavor substances in the rice cooking process can be promoted. Experiments show that the effect of the soak solution only comprising the L-tyrosine for preventing the rice from yellowing is lower than that of the soak solution containing the L-tyrosine generated by the fermentation of Brevibacterium flavum. In addition, the method can also be used as a novel method for preparing L-tyrosine by using Brevibacterium flavum.
The improvement of the preparation method of the soak solution comprises the following steps in the fermentation process: inoculating edible-grade brevibacterium flavum into rice washing water, wherein the rice washing water and the brevibacterium flavum are 1800-2200 in parts by weight; mixing, placing in an environment with the temperature of 23-25 ℃, fermenting for 20-30 h in an open way, and stirring once every 10-15 h; ending fermentation when the pH value of the rice washing water is 4.8-5.0 to obtain fermentation liquor; filtering the fermentation liquor by using 100-140 meshes of filter cloth to obtain a soaking solution.
The soaking liquid prepared by fermenting according to the method and the steps can meet the condition that the content of L-tyrosine is more than or equal to 0.1mg/mL, and experiments show that the effect of inhibiting the rice from yellowing can be better achieved.
In order to solve the above technical problems, a method for preparing instant soft rice comprises the steps of:
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;
s6: and (5) heating and sterilizing the cooked rice subjected to the upper film sealing forming in the S5, and storing for no more than 180 days.
According to the method of the scheme, rice washing water after rice to be cooked is washed is fermented to prepare soaking liquid, and the soaking liquid is used in the soaking step of S3. The rice sufficiently absorbs these yellow-inhibitory substances such as L-tyrosine and after the reaction in the cooking step, prevents the rice from turning yellow during storage, and gives the soft rice a full, fluffy texture. Experiments show that the yellow inhibiting effect is higher than that of the soak solution only comprising L-tyrosine. The reason for this analysis is that the catalytic reaction substance or reaction substance generated during the fermentation process, and possibly other unknown factors, inhibit the yellowing of the rice. Furthermore, vitamins and other beneficial nutrient substances washed off by the rice can be fully retained, and the fragrance of the rice is improved; compared with the patent of the comparison file with the publication number of 201410017370.6 and the name of 'a processing method for preserving the boxed instant rice at normal temperature', the processing method has the advantages that the cost is low, food additives do not need to be added, the steaming and the boiling can be directly carried out after the soaking, the processes additionally added during the steaming and the boiling are reduced, the prepared instant rice is soft, and the whiteness is higher after the storage for 180 days.
According to the improvement of the preparation method of the instant soft rice, brevibacterium flavum is added into the rice washing water in the S2 according to the weight part ratio of 1800 to 2200 for fermentation, the fermentation temperature is 23 to 25 ℃, the fermentation is finished when the pH of the rice washing water is 4.8 to 5.0, and the acidic soak solution is obtained by filtration.
The preparation method of the instant soft rice is improved, in step S3, the rice and the soak solution are mixed according to the weight ratio of 1 to 3-1, the soaking temperature is 50-60 ℃, and the soaking time is 40-60 min.
Under the conditions of the proportioning range, the soaking temperature and the soaking time, the rice can fully absorb all components and participate in nucleophilic addition reaction, thereby blocking yellowing reaction.
According to the improvement of the preparation method of the instant soft rice, the raw material rice is prepared by mixing pearl rice and jasmine rice according to a mass ratio of 9-7.
The rice washing water prepared from the raw material rice prepared according to the proportion is used for soaking the rice prepared according to the proportion after fermentation, is used for preventing yellowing in the storage process and endowing the soft rice with full, soft texture and fragrance, and has the best effect.
In step S4, the soaked rice grains are put into a cooking machine, the cooking temperature is controlled to be 100 ℃, and the cooking time is controlled to be 30-35 min.
Under the condition of the above cooking temperature and cooking time, the nucleophilic addition reaction can only exert the best effect on the premise of ensuring the sufficient puffing of the rice.
(III) advantageous effects
The invention has the beneficial effects that:
1. the L-tyrosine soaking solution of the 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 field, and overcomes the technical prejudice.
2. The soaking solution can endow soft rice with full and soft texture, improve the fragrance of the rice, effectively inhibit the yellowing phenomenon of the instant soft rice in the storage process and reduce the soaking process of the instant rice.
3. After storage for 180 days, compared with the instant rice prepared by the traditional method, the whiteness reduction amount of the instant rice prepared by the method is reduced to 2.2% from the traditional 10.6%; the increase of the texture hardness is reduced from the traditional 53.0 percent to 18.7 percent.
Detailed Description
For a better understanding of the present invention, reference will now be made in detail to the present invention by way of specific embodiments thereof.
The invention relates to an instant rice soak solution, which is an acidic solution containing L-tyrosine. Wherein, the L-tyrosine can be prepared by the commercial blending. Wherein, the content of L-tyrosine in the soak solution is more than or equal to 0.1mg/mL, and the effect is best.
The preparation method of the instant rice soak solution is characterized in that brevibacterium flavum is added into rice washing water for fermentation. It can also be prepared by fermenting rice washing water with other microorganisms.
The preparation method of the instant rice soak solution is preferably that the rice washing water and the Brevibacterium flavum are mixed according to the weight part ratio of 1800; placing the mixture in an environment with the temperature of 23-25 ℃, fermenting the mixture for 20-30 hours in open air, and stirring the mixture once every 10-15 hours; ending fermentation when the pH value of the rice washing water is 4.8-5.0 to obtain fermentation liquor; filtering the fermentation liquor by using 100-140 meshes of filter cloth to obtain a soaking solution.
Preferably, the content of L-tyrosine in the soaking solution is not less than 0.1mg/mL.
The preparation method of the instant soft rice comprises the following steps:
s1: washing rice at least once, 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;
s6: and (5) heating and sterilizing the cooked rice subjected to the upper film sealing forming in the S5, and storing for no more than 180 days.
Further, in the step S3, the rice and the soak solution are mixed according to the weight ratio of 1. The content of L-tyrosine in the soak solution is more than or equal to 0.1mg/mL.
Furthermore, the raw material rice is formed by mixing pearl rice and jasmine rice according to a mass ratio of 9-7. The amylose content of rice is between 15% and 20%.
Further, in the step S4, the soaked rice grains are placed into a cooking machine, the cooking temperature is controlled to be 100 ℃, and the cooking time is controlled to be 30-35 min.
The specific embodiment of the preparation method of the instant soft rice of the invention is as follows:
example 1
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice, and are uniformly mixed according to the mass ratio of 9.
S2: washing raw material rice: the rice is lifted into a rice bin, the rice is washed twice within 5min by a rice washing machine, water of the washed rice is quickly drained, and rice washing water is collected.
S3: preparing a soaking solution: inoculating food-grade brevibacterium flavum into rice washing water according to the weight part ratio of 1800 to 1, then placing the rice washing water in a cool and ventilated place at 23 ℃ for open-air fermentation, stirring once every 10 hours until the pH of fermentation liquor is 4.8 and the content of L-tyrosine is 0.1mg/mL, boiling and heating for 5 minutes or less to finish the fermentation, and filtering the fermentation liquor by adopting 100-mesh filter cloth for about 20 hours to obtain a soak solution.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (S2) and the soaking solution in the step (S3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, controlling the cooking temperature to be 100 ℃, and cooking for 30min.
S6: powder at the upper part of the mouth: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature and storing for 180 days.
Example 2
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 9.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, quickly draining the water of the washed rice, and collecting rice washing water.
S3: preparing a soaking solution: inoculating edible-grade brevibacterium flavum into rice washing water according to the weight part ratio of 2200, then placing the rice washing water in a cool and ventilated place at 25 ℃ for open-air fermentation, stirring once every 15h until the pH =5.0, the L-tyrosine content is 0.3mg/mL, the fermentation time is about 30h, boiling and heating for 5min, ending the fermentation, and filtering the fermentation liquor by using 140-mesh filter cloth to obtain a soak solution.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (2) and the soaking solution in the step (3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, controlling the cooking temperature to be 100 ℃, and cooking for 35min.
S6: powder at the upper part: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature, and storing for 180 days.
Example 3
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 8.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, quickly draining the water of the washed rice, and collecting rice washing water.
S3: preparing a soaking solution: inoculating edible-grade brevibacterium flavum into rice washing water according to a weight ratio of 2000, then placing the rice washing water in a cool and ventilated place at 24 ℃ for open-air fermentation, stirring once every 10h until the pH =4.8 of fermentation liquor, the content of L-tyrosine is 0.16mg/mL, the fermentation time is about 30h, boiling and heating for 5min, ending the fermentation, and filtering the fermentation liquor by adopting 120-mesh filter cloth to obtain a soak solution.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (S2) and the soaking solution in the step (S3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, controlling the cooking temperature to be 100 ℃, and cooking for 33min.
S6: powder at the upper part of the mouth: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature and storing for 180 days.
Example 4
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 7.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, quickly draining the water of the washed rice, and collecting rice washing water.
S3: preparing a soaking solution: inoculating edible brevibacterium flavum into rice washing water according to a weight part ratio of 1900:1, then placing the rice washing water at a cool and ventilated place at 25 ℃ for open-air fermentation, stirring once every 10h until the pH of the fermentation liquor is =4.8, the content of L-tyrosine is 0.18mg/mL, the fermentation time is about 30h, boiling and heating for 5min or less, ending the fermentation, and filtering the fermentation liquor by adopting 120-mesh filter cloth to obtain a soak solution.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (2) and the soaking solution in the step (3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, and controlling the cooking temperature to be 100 ℃ and the cooking time to be 30min.
S6: powder at the upper part of the mouth: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature and storing for 180 days.
Example 5
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 7.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, quickly draining the water of the washed rice, and collecting rice washing water.
S3: preparing a soaking solution: inoculating edible brevibacterium flavum into rice washing water according to a weight part ratio of 2000, then placing the rice washing water in a shady and cool ventilated place at 23 ℃ for open-air fermentation, stirring once every 14h until the pH =4.9, the L-tyrosine content is 0.16mg/mL, the fermentation time is about 28h, boiling and heating for 5min, ending the fermentation, and filtering the fermentation liquor by adopting 130-mesh filter cloth to obtain a soaking solution.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (S2) and the soaking solution in the step (S3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, controlling the cooking temperature to be 100 ℃, and cooking for 35min.
S6: powder at the upper part of the mouth: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature and storing for 180 days.
Example 6
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 8.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, quickly draining the water of the washed rice, and collecting rice washing water.
S3: preparing a soaking solution: inoculating edible-grade brevibacterium flavum into rice washing water according to the weight ratio of 1800-2200.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (2) and the soaking solution in the step (3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, and controlling the cooking temperature to be 100 ℃ and the cooking time to be 30min.
S6: powder at the upper part of the mouth: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature and storing for 180 days.
Comparative example 1
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 8.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, quickly draining the water of the washed rice, and collecting rice washing water.
S3: soaking: and (3) soaking the rice cleaned and drained in the step (2) and the rice washing water in the step (3) in a ratio of 1.
S4: and (3) cooking: and (3) putting the soaked rice into a cooking machine, controlling the cooking temperature to be 100 ℃, and cooking for 30min.
S5: powder at the upper part: pouring out the cooked rice, cooling, and sealing with film.
S6: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature and storing for 180 days.
Comparative example 2
The preparation method of the instant soft rice comprises the following steps:
s1: preparing raw material rice: the pearl rice and the jasmine scented rice are used as raw material rice and are uniformly mixed according to the mass ratio of 7.
S2: washing raw material rice: lifting the rice to a rice bin, washing the rice twice within 5min by using a rice washing machine, and quickly draining the water of the washed rice.
S3: preparing a soaking solution: and (3) preparing the L-tyrosine and distilled water into a solution with the pH =4.8 and the L-tyrosine content of 0.16mg/mL to obtain a soaking solution.
S4: soaking: and (3) soaking the rice cleaned and drained in the step (S2) and the soaking solution in the step (S3) in a ratio of 1.
S5: and (3) cooking: and (3) putting the soaked rice into a cooking machine, controlling the cooking temperature to be 100 ℃, and cooking for 30min.
S6: powder at the upper part: pouring out the cooked rice, cooling, and sealing with film.
S7: and (3) sterilization and storage: sterilizing the packaged cooked rice at high temperature, and storing for 180 days.
The yellowing suppressing effect and texture properties of 6 examples and 2 comparative examples according to the above different instant rice processing methods are given below.
The experimental determination method comprises the following steps:
(1) Texture characterization
Placing the cooked rice grains on a texture instrument platform, testing texture hardness and chewiness by adopting a TPA (terephthalic acid) extrusion mode, wherein an R/34R probe is adopted for testing, the extrusion times are 1 time, the extrusion speed is 0.25cm/s, and the speed before testing is 1cm/s. Each sample was assayed in triplicate and the average was taken.
(2) Colorimetric analysis
And observing the color difference values L, alpha and b of the cooked rice by using a color difference meter, wherein alpha represents whiteness and b represents yellowness. Before the test, the color difference meter needs to be aligned to a white board for calibration, the sample is respectively rotated by 120 degrees and 240 degrees for another test after one test, and after the repeated tests are carried out for 5 times, the average value is taken.
TABLE 1 quality change (texture hardness) of instant soft rice after immersion and steaming with different micro fermentation broth in storage process
TABLE 2 quality change (whiteness) of the cooked instant soft rice after immersion in different micro-fermentation broths during storage
TABLE 3 quality change (yellowness) of the instant soft rice after soaking and steaming with different micro fermentation liquids during storage
As can be seen from tables 1, 2 and 3, within 180 days of storage,
(1) Examples 1-6 have significantly less hardness change than comparative examples 1 and 2, while comparative example 2 has significantly less hardness change than comparative example 1. The rice washing water fermented by the invention and the acid solution containing L-tyrosine can obviously improve the waxy softness of the rice, and the rice washing water fermented by the invention has higher waxy softness improving effect than the acid solution containing L-tyrosine.
(2) Examples 1-6 have significantly lower rates of change of whiteness and yellowness than comparative examples 1 and 2, while comparative example 2 has significantly lower rates of change of whiteness and yellowness than comparative example 1. The rice washing water fermented by the invention and the acidic solution containing L-tyrosine can obviously delay the yellowing speed of the rice during storage and keep the original brightness of the rice, and the rice washing water fermented by the invention has higher effect of keeping the color of the rice than the acidic solution containing L-tyrosine.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present invention or directly or indirectly applied to other related technical fields are included in the 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.
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