CN110771797A - Compressed rice and its production method - Google Patents
Compressed rice and its production method Download PDFInfo
- Publication number
- CN110771797A CN110771797A CN201910954944.5A CN201910954944A CN110771797A CN 110771797 A CN110771797 A CN 110771797A CN 201910954944 A CN201910954944 A CN 201910954944A CN 110771797 A CN110771797 A CN 110771797A
- Authority
- CN
- China
- Prior art keywords
- rice
- parts
- starch
- water
- compressed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
- A23L3/3454—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 liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
Abstract
The invention relates to the field of food processing, in particular to compressed rice and a production method thereof; the invention discloses a compressed rice and a production method thereof, the compressed rice is cooked by adopting a process of steaming firstly and then cooking, modified starch is added in the cooking process as a rice modifying agent, the surface layer of the rice added with the modifying agent can form an alpha layer in the freeze-drying process, the surface layer can freeze-dry the rice to obtain an instant compressed rice product, the original taste and flavor of the rice can be ensured in the process, the experience of an eater of the instant rice product is ensured, and the popularization of the instant compressed rice product is facilitated.
Description
Technical Field
The invention relates to the field of food processing, in particular to compressed rice and a production method thereof.
Background
At present, people's life rhythm is quite fast, and various fast food products are in the process of transporting, and compressed rice is a rice type fast food product obtained by freeze-drying cooked rice and then compressing the cooked rice, and has the advantages of convenience in transportation, portability and appropriate volume.
201711159368.2A series of instant rice products are prepared by washing fresh and dried rice as raw material, removing impurities, aging, loosening, freezing at low temperature, and microwave lyophilizing, and vacuum packaging with vegetables, meat, and flavoring; a microwave continuous lyophilization system is disclosed. The invention has simple process and short processing time, reduces the production cost through continuous production, does not add any additive in the whole process, furthest retains the color, the fragrance, the taste and various nutrients of the rice, and has the advantages of quick rehydration, thorough dehydration, long quality guarantee period, light weight of products and convenient transportation and use.
201810502239.7 discloses a lily glutinous rice, which is prepared from glutinous rice, purple sweet potato, lily, freeze-dried diced red date, medlar, pearl barley, blueberry, coltsfoot flower, magnolia officinalis, myrtle fruit, persimmon leaf, bamboo leaf, lard and tea oil by squeezing myrtle fruit, soaking glutinous rice in myrtle fruit juice, boiling myrtle fruit residue, blueberry, magnolia officinalis, persimmon leaf and bamboo leaf to obtain paste, cooking purple sweet potato, lily, pearl barley and coltsfoot flower to obtain paste, mixing paste and mud, mixing the paste and mud, taking the mixture, molding, steaming in a steamer, and taking the mixture out of the steamer. The glutinous rice has rich, fine and refreshing taste, and has the effects of clearing away heat and toxic materials, regulating spleen and invigorating stomach, promoting diuresis and removing food retention, calming heart and tranquilizing mind, invigorating kidney and qi, and nourishing liver and improving eyesight.
201410853198.8 discloses FD convenient oat compound rice and a preparation method thereof, belonging to the technical field of convenient health food processing and being prepared from the following raw materials by weight: 3 parts of peeled oat rice and 7 parts of rice stems. The peeling rate of the peeled oat grains is 9-11%. The preparation method comprises the following steps: mixing oat rice peeled by oat peeler with semen oryzae Sativae, soaking in 0.5% baking powder solution, filtering, adding water, and steaming at 120 deg.C in pressure cooker. Dispersed in water after cooling. Pouring out clear water, sucking residual water on the surface of the cooked rice, slowly pre-freezing, and finally freeze-drying by adopting a vacuum freeze-drying process to obtain a finished product. The FD convenient oat compound rice is the best choice for people with high blood pressure, high blood sugar, low body constitution, busy people, fast food at home, and delicious food in outdoor activities such as travel and field exploration, and has wide market prospect.
The above patents and prior art generally require that the rice be lyophilized and then compressed to obtain an instant compressed rice product, which has an obvious void structure and high moisture content and can achieve an extremely rapid pre-cooling rate under freezing conditions. However, the cost of large water loss is inevitable, and generally, it is considered that about 10% of water is lost when the temperature of the cooked rice is reduced from 90 ℃ to 4 ℃, and 3-4% of water is generally lost when the air cooling is in the same temperature reduction section range. In the process, the original taste and flavor of the rice are greatly influenced, the experience of an eater of the instant rice is greatly influenced, and the popularization of the instant products such as the compressed rice is limited.
Disclosure of Invention
In order to solve the above problems, the present invention provides compressed rice and a method for producing the same.
A compressed rice and its production method, the preparation technical scheme is as follows:
firstly, cooking cooked rice, namely washing 100 parts of rice in parts by mass, putting the rice into a steamer, and steaming for 5-10min by using water vapor with the pressure of 0.1-0.5MPa and the temperature of 120-; then putting the cooked rice into a cooking pot, adding 120-150 parts of water and 3-7 parts of modified starch rice modifier, uniformly mixing, and heating and cooking for 40-60min to obtain cooked rice;
step two, freeze-drying the cooked rice, namely freezing the cooked rice at minus 10-20 ℃ for 5-15h, then continuously cooling to minus 30-40 ℃, preserving heat for 1-5h, then wrapping the cooked rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain freeze-dried rice with the water content of 1% -5%, and then removing the sugarcane fiber breathable film;
and thirdly, compressing, namely adding 0.8-6 parts of starch, 0.1-1 part of Arabic gum and 0.5-5 parts of carrageenan into 100-150 parts of water for uniform dissolution, then spraying 5-15 parts of the dissolved solution onto the freeze-dried rice, softening for 1-5 hours, then compressing the rice into blocks by using a compressor, and coating the sugarcane fiber breathable film on the outside to obtain the product.
The preparation method of the modified starch rice modifier comprises the following steps:
adding 10-15 parts of sodium sulfate and 150-200 parts of water into a mixing kettle according to the mass parts, after being uniformly stirred, 150 portions of waxy corn starch 100 and 150 portions are added into a mixing kettle and mixed and stirred into starch slurry, then adjusting the pH value of the starch slurry to 10-13 by using 0.5% -5% sodium hydroxide solution, then adding 0.1-2 parts of alginate fiber into a mixing kettle, stirring and reacting for 30-60min, then adding 0.01-0.2 part of acetyl iso-eugenol and 0.01-1 part of diglyceryl stearate malate, uniformly stirring, heating to 40-60 ℃, reacting for 10-20h, adjusting the pH value of the starch slurry to 4-7 by using 5-10% hydrochloric acid solution after the reaction is finished, and 200-300 parts of water is added for washing for 3-5 times, and the finished product can be obtained after dehydration and drying.
And the freeze-drying operation in the step two adopts the vacuum degree of 0.08-0.1 MPa.
And step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.
And step three, the softening temperature in the softening operation is 0-4 ℃.
The preparation method of the sugarcane fiber breathable film comprises the following steps:
adding 100 parts by mass of chitosan into 10000 parts by mass of distilled water (5000-;
mixing 10 to 30 parts of chitosan solution, 100 parts of polyvinyl alcohol solution with the mass percent of 5 to 10 percent, 1 to 5 parts of sugarcane fiber and 1 to 5 parts of inulin lauryl carbamate, spinning by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 23 to 29kV and the temperature is 25 to 50 ℃, and spinning for 12 to 15 hours to obtain the sugarcane fiber breathable film.
The invention discloses a compressed rice and a production method thereof, the compressed rice is cooked by adopting a process of steaming firstly and then cooking, modified starch is added in the cooking process as a rice modifier, the rice added with the modifier can form an alpha layer, the surface layer of the rice is coated with a sugarcane fiber breathable film in the freeze-drying process, and the novel polymer separation film utilizes uniform gaps generated by ordered self-assembly of nano fibers as continuous water channels and has high water flux. In addition, the film has excellent antimicrobial properties due to chitosan on the surface of the nanofibers.
During the freeze-drying process, the sugarcane fiber breathable film coated on the surface layer of the rice is placed in a sublimation disc for drying, and at the moment, the sugarcane fiber breathable film is good in breathability and has uniform gaps as continuous water channels, so that water can be uniformly and slowly removed from the rice instead of forming a condition of large dry-wet difference in the rice; although the total water content of the freeze-dried rice is 1% -5%, the surface layer of the rice can still form a water-containing film, and rice particles are kept in moist contact and cannot be hardened; in the process, the original taste and flavor of the rice can be ensured, the experience of the fast food consumer is ensured, and the popularization of the instant products such as the compressed rice is facilitated.
The modified starch rice improver is added with a trace amount of acetyl isoeugenol, so that the peroxide value and the antibacterial property can be reduced, the oxidation and deterioration of food can be accelerated due to the catalytic oxidation reaction of metal ions, and the diglyceryl stearate malate can form a complex with a trace amount of metal elements, so that the function of a synergist is achieved, the shelf life is prolonged, and the mouthfeel can be improved.
Drawings
FIG. 1 is an SEM transmission electron micrograph of the breathable film of sugarcane fibers prepared in example 2.
Detailed Description
The invention is further illustrated by the following specific examples:
shelf life test: the product is put in an incubator at 37 ℃ for an accelerated test, the accelerated test lasts for six months, and the peroxide value (GB5009227-2016) and the total number of bacteria (GB 4789.2-2016) of the product are tested.
Example 1
A compressed rice and its production method, the preparation technical scheme is as follows:
firstly, cooking rice, namely washing 100 g of rice, putting the rice into a steamer, and steaming for 8min by using water vapor with the pressure of 0.3MPa and the temperature of 130 ℃; then putting the cooked rice into a boiler, adding 130 g of water and 5 g of modified starch rice modifier, uniformly mixing, and heating and cooking for 48min to obtain cooked rice;
step two, freeze-drying the rice, namely freezing the cooked rice at minus 15 ℃ for 10h, then continuously cooling to minus 35 ℃, preserving the heat for 3h, then wrapping the rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain freeze-dried rice with the water content of 3%, and then removing the sugarcane fiber breathable film;
and thirdly, compressing, namely adding 3 g of starch, 0.3 g of Arabic gum and 2 g of carrageenan into 120 g of water to be uniformly dissolved, then spraying 9 g of the dissolved solution onto the freeze-dried rice, softening the rice for 3h, then compressing the rice into blocks by using a compressor, and coating sugarcane fiber breathable films on the blocks to obtain the product.
The preparation method of the modified starch rice modifier comprises the following steps:
adding 12 g of sodium sulfate and 180 g of water into a mixing kettle, uniformly stirring, adding 120 g of waxy corn starch into the mixing kettle, mixing and stirring to obtain starch slurry, then adjusting the pH value of the starch slurry to 11 by using a 3% sodium hydroxide solution, then adding 1 g of alginate fiber into the mixing kettle, stirring and reacting for 50min, then adding 0.03 g of acetyl-isoeugenol and 0.3 g of diglyceryl stearate malate, uniformly stirring, heating to 42 ℃, reacting for 15h, adjusting the pH value of the starch slurry to 5 by using a 7% hydrochloric acid solution after the reaction is completed, adding 270 g of water, washing for 4 times, dehydrating, and drying to obtain a finished product.
And the freeze-drying operation in the step two adopts the vacuum degree of 0.08-0.1 MPa.
And step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.
And step three, the softening temperature in the softening operation is 2 ℃.
The preparation method of the sugarcane fiber breathable film comprises the following steps:
adding 100 g of chitosan into 8000 g of distilled water, then adding 15 g of glacial acetic acid, and uniformly stirring to obtain a chitosan solution;
mixing 15 g of chitosan solution, 100 g of polyvinyl alcohol solution with the mass percent of 8%, 3 g of sugarcane fibers and 2 g of inulin lauryl carbamate, and spinning for 14h by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 25kV and the temperature is 33 ℃ to obtain the sugarcane fiber breathable film.
The peroxide value of the product after six months is 7.6meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is complete, and the taste is tough and close to that of the fresh rice.
Example 2
A compressed rice and its production method, the preparation technical scheme is as follows:
firstly, cooking rice, namely washing 100 g of rice, putting the rice into a steamer, and steaming for 5min by using water vapor with the pressure of 0.1MPa and the temperature of 120 ℃; then putting the cooked rice into a boiler, adding 120 g of water and 3 g of modified starch rice modifier, uniformly mixing, and heating and cooking for 40min to obtain cooked rice;
step two, freeze-drying the rice, namely freezing the cooked rice at minus 10 ℃ for 5 hours, then continuously cooling to minus 30 ℃, preserving heat for 1 hour, then wrapping the rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain freeze-dried rice with the water content of 1%, and then removing the sugarcane fiber breathable film;
and thirdly, compressing, namely adding 0.8 g of starch, 0.1 g of Arabic gum and 0.5 g of carrageenan into 100 g of water to be uniformly dissolved, then spraying 5 g of the dissolved solution onto the freeze-dried rice, softening the rice for 1h, then compressing the rice into blocks by using a compressor, and coating the sugar cane fiber breathable film on the outside to obtain the product.
The preparation method of the modified starch rice modifier comprises the following steps:
adding 10 g of sodium sulfate and 150 g of water into a mixing kettle, uniformly stirring, adding 100 g of waxy corn starch into the mixing kettle, mixing and stirring to obtain starch slurry, then adjusting the pH value of the starch slurry to 10 by using 0.5% sodium hydroxide solution, then adding 0.1 g of alginate fiber into the mixing kettle, stirring and reacting for 30min, then adding 0.01 g of acetyl iso-eugenol and 0.01 g of diglyceryl stearate malate, uniformly stirring, heating to 40 ℃, reacting for 10h, adjusting the pH value of the starch slurry to 4 by using 5% hydrochloric acid solution after the reaction is finished, adding 200 g of water, washing for 3 times, dehydrating and drying to obtain a finished product.
And the freeze-drying operation in the step two adopts the vacuum degree of 0.08 MPa.
And step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.
And step three, the softening temperature in the softening operation is 0 ℃.
The preparation method of the sugarcane fiber breathable film comprises the following steps:
adding 100 g of chitosan into 5000 g of distilled water, then adding 10 g of glacial acetic acid, and uniformly stirring to obtain a chitosan solution;
mixing 10 g of chitosan solution, 100 g of polyvinyl alcohol solution with the mass percent of 5%, 1 g of sugarcane fibers and 1 g of inulin lauryl carbamate, and spinning for 12h by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 23kV and the temperature is 25 ℃ to obtain the sugarcane fiber breathable film.
The peroxide value of the product after six months is 7.8meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is complete, and the taste is tough and close to that of the fresh rice.
Example 3
A compressed rice and its production method, the preparation technical scheme is as follows:
firstly, cooking rice, namely washing 100 g of rice according to the mass gram, putting the rice into a steamer, and steaming for 10min by using water vapor with the pressure of 0.5MPa and the temperature of 150 ℃; then putting the cooked rice into a boiler, adding 150 g of water and 7 g of modified starch rice modifier, uniformly mixing, and heating and cooking for 60min to obtain cooked rice;
step two, freeze-drying the rice, namely freezing the cooked rice at minus 20 ℃ for 15h, then continuously cooling to minus 40 ℃, preserving the temperature for 5h, then wrapping the rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain the freeze-dried rice with the water content of 5%, and then removing the sugarcane fiber breathable film;
and thirdly, compressing, namely adding 6 g of starch, 1 g of Arabic gum and 5 g of carrageenan into 150 g of water to be uniformly dissolved, then spraying 15 g of starch onto the freeze-dried rice, softening for 5h, then compressing the rice into blocks by using a compressor, and coating the sugarcane fiber breathable film outside the blocks to obtain the product.
The preparation method of the modified starch rice modifier comprises the following steps:
adding 10 g of sodium sulfate and 200 g of water into a mixing kettle, uniformly stirring, adding 100 g of waxy corn starch into the mixing kettle, mixing and stirring to obtain starch slurry, then adjusting the pH value of the starch slurry to 10 by using a 5% sodium hydroxide solution, then adding 0.1 g of alginate fiber into the mixing kettle, stirring and reacting for 60min, then adding 0.2 g of acetyl-isoeugenol and 0.01 g of diglyceryl stearate malate, uniformly stirring, heating to 60 ℃, reacting for 10h, adjusting the pH value of the starch slurry to 4 by using a 10% hydrochloric acid solution after the reaction is finished, adding 200 g of water, washing for 3 times, dehydrating and drying to obtain a finished product.
And the freeze-drying operation in the step two adopts the vacuum degree of 0.08 MPa. And step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch. And step three, the softening temperature in the softening operation is 4 ℃.
The preparation method of the sugarcane fiber breathable film comprises the following steps:
adding 100 g of chitosan into 5000 g of distilled water, then adding 20 g of glacial acetic acid, and uniformly stirring to obtain a chitosan solution;
mixing 10 g of chitosan solution, 100 g of polyvinyl alcohol solution with the mass percent of 5%, 5 g of sugarcane fibers and 5 g of inulin lauryl carbamate, spinning by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 23kV and the temperature is 50 ℃, and spinning for 15 hours to obtain the sugarcane fiber breathable film.
The peroxide value of the product after six months is 6.8meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is complete, and the taste is tough and close to that of the fresh rice.
Example 4
A compressed rice and its production method, the preparation technical scheme is as follows:
firstly, cooking rice, namely washing 100 g of rice according to the mass gram, putting the rice into a steamer, and steaming for 5min by using water vapor with the pressure of 0.1MPa and the temperature of 120 ℃; then putting the cooked rice into a boiler, adding 150 g of water and 3 g of modified starch rice modifier, uniformly mixing, and heating and cooking for 40min to obtain cooked rice;
step two, freeze-drying the rice, namely freezing the cooked rice at minus 20 ℃ for 5 hours, then continuously cooling to minus 40 ℃, preserving the temperature for 1 hour, then wrapping the rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain the freeze-dried rice with the water content of 5%, and then removing the sugarcane fiber breathable film;
and thirdly, compressing, namely adding 0.8 g of starch, 1 g of Arabic gum and 5 g of carrageenan into 100 g of water to be uniformly dissolved, then spraying 5 g of the dissolved solution onto the freeze-dried rice, softening the rice for 1h, then compressing the rice into blocks by using a compressor, and coating sugarcane fiber breathable films on the blocks to obtain the product.
The preparation method of the modified starch rice modifier comprises the following steps:
adding 15 g of sodium sulfate and 200 g of water into a mixing kettle, uniformly stirring, adding 150 g of waxy corn starch into the mixing kettle, mixing and stirring to obtain starch slurry, then adjusting the pH value of the starch slurry to 13 by using a 5% sodium hydroxide solution, then adding 2 g of alginate fiber into the mixing kettle, stirring and reacting for 60min, then adding 0.02 g of acetyl-isoeugenol and 1 g of diglyceryl stearate malate, uniformly stirring, heating to 60 ℃, reacting for 20h, adjusting the pH value of the starch slurry to 7 by using a 10% hydrochloric acid solution after the reaction is finished, adding 300 g of water, washing for 5 times, dehydrating and drying to obtain the finished product.
And the freeze-drying operation in the step two adopts the vacuum degree of 0.08-0.1 MPa.
And step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.
And step three, the softening temperature in the softening operation is 4 ℃.
The preparation method of the sugarcane fiber breathable film comprises the following steps:
adding 100 g of chitosan into 10000 g of distilled water, then adding 20 g of glacial acetic acid, and uniformly stirring to obtain a chitosan solution;
mixing 30 g of chitosan solution, 100 g of polyvinyl alcohol solution with the mass percent of 10%, 5 g of sugarcane fibers and 5 g of inulin lauryl carbamate, spinning by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 29kV and the temperature is 50 ℃, and spinning for 15 hours to obtain the sugarcane fiber breathable film.
The peroxide value of the product after six months is 7.4meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is complete, and the taste is tough and close to that of the fresh rice.
Comparative example 1
The procedure of example 1 was repeated except that the modified starch rice improver was not added.
The peroxide value of the product after six months is 9.4meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is very incomplete, and the taste is poor.
Comparative example 2
The same procedure as in example 1 was repeated except that the sugarcane fiber gas-permeable membrane was not used in the first step.
The peroxide value of the product after six months is 9.3meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is more incomplete, and the taste is common.
Comparative example 3
The procedure of example 1 was repeated except that acetyl isoeugenol was not added in step three.
The peroxide value of the product after six months is 10.2meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is more incomplete, and the taste is common.
Comparative example 4
The procedure of example 1 was repeated except that the diglyceryl stearate malate was not added in step three.
The peroxide value of the product after six months is 9.7meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is more incomplete, and the taste is common.
Comparative example 5
The sugar cane fiber is not added in the third step, and the method is the same as the example 1.
The peroxide value of the product after six months is 8.9meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is more incomplete, and the taste is common.
Comparative example 6
In step three, inulin lauryl carbamate was not added, and the procedure was otherwise the same as in example 1.
The peroxide value of the product after six months is 8.5meq/kg, the total number of bacteria is less than 1000/g, the appearance shape and color of the rice are natural white, the shape of the rice grains is more incomplete, and the taste is common.
Claims (6)
1. A compressed rice and its production method, the preparation technical scheme is as follows:
firstly, cooking cooked rice, namely washing 100 parts of rice in parts by mass, putting the rice into a steamer, and steaming for 5-10min by using water vapor with the pressure of 0.1-0.5MPa and the temperature of 120-; then putting the cooked rice into a cooking pot, adding 120-150 parts of water and 3-7 parts of modified starch rice modifier, uniformly mixing, and heating and cooking for 40-60min to obtain cooked rice;
step two, freeze-drying the cooked rice, namely freezing the cooked rice at minus 10-20 ℃ for 5-15h, then continuously cooling to minus 30-40 ℃, preserving heat for 1-5h, then wrapping the cooked rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain freeze-dried rice with the water content of 1% -5%, and then removing the sugarcane fiber breathable film;
and thirdly, compressing, namely adding 0.8-6 parts of starch, 0.1-1 part of Arabic gum and 0.5-5 parts of carrageenan into 100-150 parts of water for uniform dissolution, then spraying 5-15 parts of the dissolved solution onto the freeze-dried rice, softening for 1-5 hours, then compressing the rice into blocks by using a compressor, and coating the sugarcane fiber breathable film on the outside to obtain the product.
2. The compressed rice and the method of producing the same according to claim 1, wherein: the preparation method of the modified starch rice modifier comprises the following steps:
adding 10-15 parts of sodium sulfate and 150-200 parts of water into a mixing kettle according to the mass parts, after being uniformly stirred, 150 portions of waxy corn starch 100 and 150 portions are added into a mixing kettle and mixed and stirred into starch slurry, then adjusting the pH value of the starch slurry to 10-13 by using 0.5% -5% sodium hydroxide solution, then adding 0.1-2 parts of alginate fiber into a mixing kettle, stirring and reacting for 30-60min, then adding 0.01-0.2 part of acetyl iso-eugenol and 0.01-1 part of diglyceryl stearate malate, uniformly stirring, heating to 40-60 ℃, reacting for 10-20h, adjusting the pH value of the starch slurry to 4-7 by using 5-10% hydrochloric acid solution after the reaction is finished, and 200-300 parts of water is added for washing for 3-5 times, and the finished product can be obtained after dehydration and drying.
3. The compressed rice and the method of producing the same according to claim 1, wherein: and the freeze-drying operation in the step two adopts the vacuum degree of 0.08-0.1 MPa.
4. The compressed rice and the method of producing the same according to claim 1, wherein: and step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.
5. The compressed rice and the method of producing the same according to claim 1, wherein: and step three, the softening temperature in the softening operation is 0-4 ℃.
6. The compressed rice and the method of producing the same according to claim 1, wherein: the preparation method of the sugarcane fiber breathable film comprises the following steps:
adding 100 parts by mass of chitosan into 10000 parts by mass of distilled water (5000-;
mixing 10 to 30 parts of chitosan solution, 100 parts of polyvinyl alcohol solution with the mass percent of 5 to 10 percent, 1 to 5 parts of sugarcane fiber and 1 to 5 parts of inulin lauryl carbamate, spinning by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 23 to 29kV and the temperature is 25 to 50 ℃, and spinning for 12 to 15 hours to obtain the sugarcane fiber breathable film.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910954944.5A CN110771797A (en) | 2019-10-09 | 2019-10-09 | Compressed rice and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910954944.5A CN110771797A (en) | 2019-10-09 | 2019-10-09 | Compressed rice and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771797A true CN110771797A (en) | 2020-02-11 |
Family
ID=69385671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910954944.5A Pending CN110771797A (en) | 2019-10-09 | 2019-10-09 | Compressed rice and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110771797A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575678A (en) * | 2021-06-24 | 2021-11-02 | 中粮集团有限公司 | Method for prolonging shelf life of rice product |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689437A (en) * | 2004-04-29 | 2005-11-02 | 中国人民解放军总后勤部军需装备研究所 | Compressed rice cake and its preparation method |
-
2019
- 2019-10-09 CN CN201910954944.5A patent/CN110771797A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689437A (en) * | 2004-04-29 | 2005-11-02 | 中国人民解放军总后勤部军需装备研究所 | Compressed rice cake and its preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575678A (en) * | 2021-06-24 | 2021-11-02 | 中粮集团有限公司 | Method for prolonging shelf life of rice product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103865748B (en) | The making method of burdock vinegar | |
| CN111742981A (en) | Fresh bamboo shoot preservation coating agent and preparation method thereof | |
| CN112401216A (en) | Preparation method of bamboo fungus sauce | |
| CN103251005B (en) | Nutrient and health-care sweet dried persimmon | |
| CN110771797A (en) | Compressed rice and its production method | |
| CN109601979A (en) | A kind of preparation method of high microsteping black fungus mache food | |
| CN108887630A (en) | A kind of preparation method of halogen lotus root piece | |
| KR101212718B1 (en) | Preparing method for soybean sauce using Salicornia herbacea powder by high pressure water extracting | |
| CN106262322A (en) | The processing method of red ferrum fruit nourishing jam powder | |
| CN103040036A (en) | Spiced black chestnut leisure food and preparation method thereof | |
| CN103039886B (en) | Method for producing dried turnip | |
| KR101211075B1 (en) | Preparing method for soybean paste using Salicornia herbacea powder by high pressure water extracting | |
| CN111374298A (en) | Soy sauce and production method thereof | |
| CN104824319A (en) | Sugar-free preserved citrus grandis peel with cantaloupe flavor and preparation technology thereof | |
| KR102127485B1 (en) | Manufacturing method for slice for decoration of rice cake and slice for decoration of rice cake manufactured by the same | |
| CN106071531A (en) | A kind of pumpkin and Chinese yam composite beverage | |
| CN105077304A (en) | Refreshing beef roll with fragrance of preserved meat and preparation method of refreshing beef roll | |
| CN110537696A (en) | Instant food of black fungus and its preparation method | |
| CN111184052A (en) | Preparation method of passion fruit stuffing | |
| CN108850837A (en) | A kind of production method of the healthcare Zongzi of strengthen immunity | |
| CN105995703B (en) | Preparation method of spring bamboo shoot stump dietary fiber spray-dried powder | |
| KR101632782B1 (en) | hard-boiled Hizikia Fusiforme using Maillard reaction and method for manufacturing the same | |
| KR101734499B1 (en) | Method for processing dried radish greens of oriental material | |
| CN103931718B (en) | A kind of hypotensive rice cookies covered with snow-like sugar and preparation method thereof | |
| CN109880711A (en) | A kind of Techniques of Apple-Rice Wine and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200211 |
|
| RJ01 | Rejection of invention patent application after publication |