CN111357919A - Instant rice retrogradation inhibitor, instant rice and preparation method and application thereof - Google Patents
Instant rice retrogradation inhibitor, instant rice and preparation method and application thereof Download PDFInfo
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- CN111357919A CN111357919A CN201811599662.XA CN201811599662A CN111357919A CN 111357919 A CN111357919 A CN 111357919A CN 201811599662 A CN201811599662 A CN 201811599662A CN 111357919 A CN111357919 A CN 111357919A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
Abstract
The invention relates to the technical field of agricultural product processing and food preservation, and discloses an instant rice retrogradation inhibitor, instant rice and a preparation method and application thereof. The preparation method of the instant rice retrogradation inhibitor comprises the following steps: 1) mixing grain-derived starch with pH of 9-11.5 with Na2SO4Carrying out a first contact reaction on the mixed solution and propylene oxide, and carrying out first solid-liquid separation on a first contact reaction product to obtain grain-derived starch after the first contact reaction; 2) preparing starch emulsion with pH value of 5-8 with 3-8 wt% hydrochloric acid water solution and the grain starch after the first contact reaction, and mixing with CuSO4And H2O2Carrying out a second contact reaction; 3) carrying out second solid-liquid separation on the second contact reaction product obtained in the step 2). The instant rice prepared by the instant rice retrogradation inhibitor has good luster, ageing resistance andhigh taste acceptance and the like.
Description
Technical Field
The invention relates to the technical field of agricultural product processing and food preservation, in particular to an instant rice retrogradation inhibitor, instant rice and a preparation method and application thereof.
Background
With the acceleration of life rhythm and the improvement of living standard, the requirements of people on food are gradually improved, and convenient, quick and nutritious food is more and more popular with people. The instant rice is an edible instant food which is prepared by the steps of pre-cooking, drying, packaging and the like of rice and simple rehydration by hot water or heating by a microwave oven. The instant rice is popular among people due to convenience and rapidness, but the instant rice product has the problem of easy retrogradation, so that the rice is hardened and the original taste and flavor of the rice are lost.
In the research on the retrogradation inhibition effect of monoglyceride, guar gum and hydroxypropyl glutinous rice starch on rice, the retrogradation inhibition effect of monoglyceride, guar gum and hydroxypropyl glutinous rice starch on rice is studied in the quality modifier inhibition simulation rice food retrogradation effect published by Qulili et al, but the instant rice prepared by the method still has the problem of unobvious retrogradation inhibition effect, the hydroxypropyl glutinous rice starch is used, the viscosity of the hydroxypropyl glutinous rice starch is high, the sensory quality of the prepared instant rice is obviously influenced, the sensory quality of the produced instant rice is not investigated by the method, and the preparation method suitable for the instant rice modifier and the content range of hydroxypropyl are not studied.
Therefore, it is urgently required to provide a retrogradation inhibitor suitable for instant rice, which can provide instant rice excellent in sensory quality.
Disclosure of Invention
The invention aims to overcome the problems that the anti-retrogradation effect of the existing inhibitor on the instant rice is not obvious, the sensory quality of the prepared instant rice is influenced and the like, and provides the anti-retrogradation inhibitor for the instant rice, the instant rice and the preparation method and the application thereof.
In order to achieve the above objects, the present invention provides, in a first aspect, a method for preparing an instant rice retrogradation inhibitor, the method comprising the steps of:
1) mixing grain-derived starch with pH of 9-11.5 with Na2SO4Carrying out a first contact reaction on the mixed solution and propylene oxide, and carrying out first solid-liquid separation on a first contact reaction product to obtain grain-derived starch after the first contact reaction;
2) preparing starch emulsion with pH value of 5-8 with 3-8 wt% hydrochloric acid water solution and the grain starch after the first contact reaction, and mixing with CuSO4And H2O2Carrying out a second contact reaction;
3) carrying out second solid-liquid separation on the second contact reaction product obtained in the step 2).
Preferably, the pH value of the mixed solution is 10.5-11.
Preferably, the propylene oxide is used in an amount of 8-25 wt% based on the weight of the cereal-derived starch.
Preferably, the Na is based on the weight of the grain-derived starch2SO4The amount of (B) is 20-30 wt%.
Preferably, the conditions of the first contact reaction include: the reaction temperature is 40-45 ℃ and the reaction time is 20-30 h.
Preferably, the cereal-derived starch is rice starch.
Preferably, the rice starch is one or more of non-glutinous rice starch, long-shaped rice starch and glutinous rice starch.
Preferably, the rice starch is japonica rice starch.
Preferably, the method further comprises: a step of adjusting the pH value of the first contact reaction product to 5 to 6 using an aqueous hydrochloric acid solution having a concentration of 3 to 8% by weight before subjecting the first contact reaction product to first solid-liquid separation.
Preferably, the method further comprises: after the first solid-liquid separation of the first contact reaction product, washing and drying the grain-derived starch after the first contact reaction.
Preferably, H is based on the weight of the cereal-derived starch2O2In an amount of 5-20 wt%.
Preferably, the CuSO is based on the weight of the grain-derived starch4The amount of (B) is 9-10 wt%.
Preferably, the conditions of the second contact reaction include: the reaction temperature is 30-60 ℃, and the reaction time is 2-10 h.
Preferably, the method further comprises the step of washing and drying the solid phase obtained by the second solid-liquid separation.
In a second aspect, the present invention provides an instant rice retrogradation inhibitor prepared by the preparation method of the present invention.
In a third aspect, the present invention provides a method for inhibiting retrogradation of instant rice, wherein the method comprises: adding the instant rice retrogradation inhibitor into the soaked rice.
Preferably, the instant rice retrogradation inhibitor is used in an amount of 3 to 5% by weight based on the weight of the rice.
Preferably, the soaking conditions include: the weight ratio of the rice to the water is 1: 0.5-2 deg.C, and soaking at 10-45 deg.C for 10-30 min.
In a fourth aspect, the present invention provides a method for preparing instant rice, wherein the method comprises: the instant rice retrogradation inhibitor provided by the invention is added into the soaked rice and is cooked.
In a fifth aspect, the invention also provides instant rice prepared by the preparation method of the instant rice provided by the invention.
Preferably, the enthalpy of the instant rice is 2.47-3.65J/Kg after the instant rice is accelerated to retrogradation storage at 4 ℃ for 30 days.
Preferably, the instant rice has a hardness of 2.8 to 3.6kgf and a viscosity of 0.23 to 0.39kgf after accelerated retrogradation storage at 4 ℃ for 30 days.
The inventor of the application adopts grain-derived starch to prepare the oxidized hydroxypropyl starch as the retrogradation inhibitor of the instant rice, and utilizes the characteristics of low gelatinization temperature, high transparency of paste liquid, low viscosity, weak retrogradation, high stability and the like of the oxidized hydroxypropyl starch to generate a steric hindrance effect, prevent aggregation and crystallization of starch chains and weaken the internal hydrogen bond strength of a starch particle structure by introducing a certain amount of hydroxypropyl onto rice starch molecules in the process of cooking the instant rice with the rice, so that the rice is easy to expand and gelatinize, and the prepared instant rice has the advantages of good glossiness, high ageing resistance, high mouthfeel acceptance and the like.
Drawings
FIG. 1 is a graph showing the results of measuring enthalpy change and hardness viscosity of instant rice according to examples of the present invention and comparative examples;
fig. 2 is a result of sensory evaluation test of the instant rice according to the examples of the present invention and the comparative examples.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
In a first aspect, the present invention provides a method for preparing an instant rice retrogradation inhibitor, comprising the steps of:
1) mixing grain-derived starch with pH of 9-11.5 with Na2SO4Carrying out a first contact reaction on the mixed solution and propylene oxide, and carrying out first solid-liquid separation on a first contact reaction product to obtain grain-derived starch after the first contact reaction;
2) preparing starch emulsion with pH value of 5-8 with 3-8 wt% hydrochloric acid water solution and the grain starch after the first contact reaction, and mixing with CuSO4And H2O2Carrying out a second contact reaction;
3) carrying out second solid-liquid separation on the second contact reaction product obtained in the step 2).
According to the preparation method of the present invention, preferably, the pH value of the mixed solution is 10 to 11.5; more preferably, the pH of the mixed solution is 10.5 to 11.
According to the preparation method of the invention, preferably, the propylene oxide is used in an amount of 8-25 wt% based on the weight of the grain-derived starch; more preferably, the propylene oxide is present in an amount of 10 to 20% by weight, based on the weight of the cereal-derived starch.
According to the preparation method of the present invention, preferably, the Na is contained in the cereal-derived starch based on the weight of the cereal-derived starch2SO4In an amount of 20-30 wt%; more preferably, the Na is based on the weight of the grain-derived starch2SO4The amount of (B) is from 24 to 26% by weight, particularly preferably 25% by weight.
According to the production method of the present invention, it is preferable that the conditions of the first contact reaction include: the reaction temperature is 40-45 ℃ and the reaction time is 20-30 h.
According to the preparation method of the present invention, preferably, the grain-derived starch is rice starch; more preferably, the rice starch is one or more of japonica rice starch, indica rice starch and glutinous rice starch; further preferably, the rice starch is japonica rice starch.
According to the preparation method of the present invention, preferably, the method further comprises: a step of adjusting the pH value of the first contact reaction product to 5 to 6 using an aqueous hydrochloric acid solution having a concentration of 3 to 8% by weight before subjecting the first contact reaction product to first solid-liquid separation.
The concentration of the aqueous hydrochloric acid solution is preferably 4 to 6% by weight, more preferably 5% by weight.
The pH of the first contact reaction product adjusted as described above is preferably 5.5 to 6.
According to the preparation method of the present invention, preferably, the method further comprises: after the first solid-liquid separation of the first contact reaction product, washing and drying the grain-derived starch after the first contact reaction. The washing can be carried out, for example, with purified water, and the drying can be carried out, for example, in an oven at 45-50 ℃ for 10-12 h. If necessary, the dried starch derived from grains may be pulverized, for example, to 100 mesh or larger.
The concentration of the aqueous hydrochloric acid solution in the above step 2) is preferably 4 to 6% by weight, more preferably 5% by weight.
The pH value obtained by preparing the hydrochloric acid aqueous solution and the grain-derived starch after the first contact reaction in the step 2) is preferably 7-8.
According to the preparation method of the present invention, preferably, H is based on the weight of the grain-derived starch2O2In an amount of 5-20 wt%; more preferably, H is based on the weight of the cereal-derived starch2O2Is used in an amount of 6-15 wt%.
In addition, H2O2Any of various forms generally used in the art may be used, and for example, hydrogen peroxide may be used at a concentration of preferably 20 to 35% by weight, more preferably 28 to 32% by weight, and particularly preferably 30% by weight.
According to the preparation method of the invention, preferably, the CuSO is used based on the weight of the grain-derived starch4In an amount of 9-12 wt%; more preferably, the CuSO is based on the weight of the grain-derived starch4The amount of (B) is 9-10 wt%.
In addition, CuSO4Can be used in any of various forms commonly used in the art, such as CuSO4An aqueous solution having a concentration of preferably 0.2 to 1% by weight, more preferably 0.4 to 0.6% by weight,particularly preferably 0.5% by weight.
According to the production method of the present invention, it is preferable that the conditions of the second contact reaction include: the reaction temperature is 30-60 ℃, and the reaction time is 2-10 h; more preferably, the conditions of the second contact reaction include: the reaction temperature is 40-45 ℃ and the reaction time is 3-9 h.
According to the production method of the present invention, preferably, the method further comprises a step of washing and drying the solid phase obtained by the second solid-liquid separation. The washing can be carried out, for example, with purified water, and the drying can be carried out, for example, in an oven at 45-50 ℃ for 10-12 h. If necessary, the dried starch derived from grains may be pulverized, for example, to 100 mesh or larger.
In a second aspect, the present invention provides an instant rice retrogradation inhibitor prepared by the above method.
Preferably, the hydroxypropyl content of the instant rice retrogradation inhibitor is 1 to 8% by weight, more preferably 1.3 to 6.8% by weight, based on the weight of the instant rice retrogradation inhibitor.
Preferably, the content of the carboxyl group in the instant rice retrogradation inhibitor is 0.1 to 1% by weight, more preferably 0.5 to 0.98% by weight, based on the weight of the instant rice retrogradation inhibitor.
Preferably, the instant rice retrogradation inhibitor has a peak viscosity of 50 to 150BU, more preferably 65 to 102 BU.
In a third aspect, the present invention provides a method for inhibiting retrogradation of instant rice, wherein the method comprises: adding the instant rice retrogradation inhibitor into the soaked rice.
According to the method for inhibiting retrogradation of instant rice of the present invention, preferably, the instant rice retrogradation inhibitor is used in an amount of 2 to 6% by weight, based on the weight of the rice; more preferably, the instant rice retrogradation inhibitor is used in an amount of 3 to 5% by weight based on the weight of the rice.
According to the method for inhibiting retrogradation of instant rice of the present invention, preferably, the soaking conditions include: the weight ratio of the rice to the water is 1: 0.5-2 deg.C, and soaking at 10-45 deg.C for 10-30 min; more preferably, the soaking conditions include: the weight ratio of the rice to the water is 1: 1-1.5, and soaking at room temperature for 15-25 min.
In a fourth aspect, the present invention provides a method for preparing instant rice, wherein the method comprises: the instant rice retrogradation inhibitor is added into the soaked rice and cooked.
The above-mentioned cooking conditions are not particularly limited, and may be those conventionally employed by those skilled in the art.
The preparation method of the instant rice can also comprise the conventional process steps adopted in the field of preparation of the instant rice such as cooling, subpackaging, sterilization and the like after the cooking is finished.
In a fifth aspect, the present invention provides instant rice prepared by the above-described method of preparing instant rice according to the present invention.
Preferably, the enthalpy of the instant rice of the present invention is 2.47-3.65J/Kg after 30 days of accelerated retrogradation storage at 4 ℃.
Preferably, the instant rice of the present invention has a hardness of 2.8 to 3.6kgf and a viscosity of 0.23 to 0.39kgf after accelerated retrogradation storage at 4 ℃ for 30 days.
The present invention will be described in detail below by way of examples. In the following examples, the hydroxypropyl content was measured by the method of GB 29933-2013;
the carboxyl content is measured by the GB/T20374-2016 method;
the peak viscosity of the starch is measured by the method GB/T22427.7-2008;
performing sensory evaluation according to GB/T15682-2008 sensory evaluation method for inspecting cooking quality of paddy and rice;
examples 1-7 preparation of retrogradation inhibitor for instant rice
1) Taking rice original starch (RS, specifically japonica rice starch) as a raw material, and preparing rice starch milk with the concentration of 42 wt%; adding Na with the mass of 25 percent of the rice starch by weight2SO4And then the pH was adjusted to 10 with NaOH.5-11; under the protection of nitrogen, adding 10-20 wt% of propylene oxide (based on the weight of rice starch), and reacting at 40-45 deg.C for 20-30 h; then adjusting pH to 5-6 with 5 wt% HCl aqueous solution, centrifuging, washing, drying at 55 deg.C for 10 hr, pulverizing, and sieving with 100 mesh sieve.
2) Adjusting pH of the starch emulsion to 7.5 with 5 wt% HCl aqueous solution, and adding 10mL of 0.5 wt% CuSO4Solution (CuSO based on the weight of rice starch)4In an amount of 10 wt.%), and then 30 wt.% of H2O2(based on the weight of the rice starch, H2O26-15 wt%), reacting at 40-45 deg.C for 3-9h, centrifuging, washing, drying at 55 deg.C for 10 hr, pulverizing, sieving with 100 mesh sieve, oven drying, pulverizing, and sieving with 100 mesh sieve to obtain instant rice retrogradation inhibitor.
The specific reaction conditions are shown in table 1 below, and the hydroxypropyl content, carboxyl content and peak viscosity of the instant rice retrogradation inhibitor were measured, and the results are shown in table 2.
Comparative example 1
Comparative example 1 the hydroxypropyl content, carboxyl content and viscosity of rice Raw Starch (RS) were measured and the results are shown in table 2.
Comparative example 2
Hydroxypropyl starch was prepared according to the method of step 1) in example 1, the reaction conditions of which are shown in the following table 1, and the reaction product thereof was tested for the content of hydroxypropyl group, the content of carboxyl group and the viscosity, and the results thereof are shown in table 2.
TABLE 1
TABLE 2
| Hydroxypropyl (wt%) | Carboxyl group (% by weight) | Peak viscosity (BU) | |
| Example 1 | 1.3 | 0.5 | 65 |
| Example 2 | 2.1 | 0.5 | 102 |
| Example 3 | 3.3 | 0.5 | 59 |
| Example 4 | 4.0 | 0.6 | 97 |
| Example 5 | 5.2 | 0.8 | 77 |
| Example 6 | 5.9 | 0.9 | 58 |
| Example 7 | 6.8 | 0.9 | 92 |
| Comparative example 1 | 0 | 0 | 974 |
| Comparative example 2 | 6.6 | 0 | 1372 |
The retrogradation inhibitors of instant rice prepared in examples were represented by OHS1.3, OHS2.1, OHS3.3, OHS4.0, OHS5.2, OHS5.9 and OHS6.8 according to their hydroxypropyl contents, with comparative example 1 being RS and comparative example 2 being prepared as HS.
Example 8 preparation of instant Rice
Washing rice, adding water at a weight ratio of rice to water of 1:1.3, soaking for 20min, and mixing 5 wt% of the instant rice retrogradation inhibitor prepared in examples 1-7 and comparative examples 1-2 (the instant rice retrogradation inhibitor is prepared into an emulsion with a mass fraction of 10%, and added into rice after the emulsion is completely gelatinized) thoroughly based on the total weight of rice. The rice is steamed for 30min, added into a steaming bag quantitatively, and sterilized at 121 deg.C for 20min to obtain instant rice (OHS 1.3), OHS2.1, OHS3.3, OHS4.0, OHS5.2, OHS5.9, OHS6.8, RS and HS).
Example 9
After the instant rice OHS1.3, the instant rice OHS2.1, the instant rice OHS3.3, the instant rice OHS4.0, the instant rice OHS5.2, the instant rice OHS5.9, the instant rice OHS6.8, the instant rice RS and the instant rice HS are stored for 30 days at 4 ℃, about 10mg of the middle part of each part of rice grains is taken to be put in a PE crucible, the rice grains are heated from 30 ℃ to 90 ℃ at the heating rate of 10 ℃/min, an air-lift pot is taken as a reference, the carrier gas is nitrogen, and the flow rate is 20 mL/min. The change of melting heat flow of the starch crystal is recorded by deducting the water content of the rice sample, and the regeneration enthalpy value (delta Hr) is calculated according to the peak area, and the average value of the enthalpy changes of 4 parallel samples is calculated, and the result is shown in figure 1. As can be seen from the results shown in FIG. 1, the enthalpy change values of the instant rice added with hydroxypropyl starch are all reduced, and the retrogradation inhibition effect is obvious.
Example 10
After the instant rice OHS1.3, the instant rice OHS2.1, the instant rice OHS3.3, the instant rice OHS4.0, the instant rice OHS5.2, the instant rice OHS5.9, the instant rice OHS6.8, the instant rice RS and the instant rice HS were stored at 4 ℃ for 30 days, 8g of each rice sample was weighed and placed in a circular mold dedicated for measurement, extrusion molding was performed, and finally the hardness and viscosity of the sample were measured for the pressed rice cake using a zoo bamboo RHS1A hardness viscometer, and the results are shown in fig. 1.
From the results shown in FIG. 1, it can be seen that: the retrogradation effect of the instant rice added with the hydroxypropyl starch RS is weakened, the hardness is reduced after heating, and the viscosity is reduced after the hydroxypropyl starch is oxidized and is close to that of fresh rice.
Example 11
After the instant rice OHS1.3, the instant rice OHS2.1, the instant rice OHS3.3, the instant rice OHS4.0, the instant rice OHS5.2, the instant rice OHS5.9, the instant rice OHS6.8, the instant rice RS, and the instant rice HS were stored at 4 ℃ for 30 days, and then heated by microwave medium fire (power 750W) for 3min, sensory evaluation was performed, and the results are shown in fig. 2.
As can be seen from the results shown in fig. 2, the appearance structure and palatability of the instant rice added with the instant rice retrogradation inhibitor provided by the present invention are enhanced, and HS viscosity is higher and sensory score is lower than that of OHS.
The instant rice prepared by the instant rice retrogradation inhibitor provided by the invention has the advantages of good luster, ageing resistance, high mouthfeel acceptance and the like, and the enthalpy change value is 2.47-3.65J/Kg after the instant rice is stored for 30 days at 4 ℃ in an accelerated retrogradation mode.
According to the embodiment, the instant rice retrogradation inhibitor provided by the invention can effectively inhibit the retrogradation speed of the instant rice, improve the hardness characteristic of the instant rice and improve the sensory quality of the instant rice.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.
Claims (14)
1. A preparation method of an instant rice retrogradation inhibitor comprises the following steps:
1) mixing grain-derived starch with pH of 9-11.5 with Na2SO4Carrying out a first contact reaction on the mixed solution and propylene oxide, and carrying out first solid-liquid separation on a first contact reaction product to obtain grain-derived starch after the first contact reaction;
2) preparing starch emulsion with pH value of 5-8 with 3-8 wt% hydrochloric acid water solution and the grain starch after the first contact reaction, and mixing with CuSO4And H2O2Carrying out a second contact reaction;
3) carrying out second solid-liquid separation on the second contact reaction product obtained in the step 2).
2. The method according to claim 1, wherein the pH of the mixed solution is 10.5 to 11;
preferably, the propylene oxide is used in an amount of 8-25 wt% based on the weight of the cereal-derived starch;
preferably, the Na is based on the weight of the grain-derived starch2SO4The amount of (B) is 20-30 wt%.
3. The production method according to claim 1, wherein the conditions of the first contact reaction include: the reaction temperature is 40-45 ℃ and the reaction time is 20-30 h.
4. The production method according to any one of claims 1 to 3, wherein the grain-derived starch is rice starch;
preferably, the rice starch is one or more of japonica rice starch, indica rice starch and glutinous rice starch;
more preferably, the rice starch is a non-glutinous rice starch.
5. The production method according to any one of claims 1 to 3, wherein the method further comprises: a step of adjusting the pH value of the first contact reaction product to 5 to 6 using an aqueous hydrochloric acid solution having a concentration of 3 to 8% by weight before subjecting the first contact reaction product to first solid-liquid separation.
6. The production method according to any one of claims 1 to 3, wherein the method further comprises: after the first solid-liquid separation of the first contact reaction product, washing and drying the grain-derived starch after the first contact reaction.
7. The method according to any one of claims 1 to 3, wherein H is the amount of the grain-derived starch based on the weight of the grain-derived starch2O2In an amount of 5-20 wt%;
preferably, the CuSO is based on the weight of the grain-derived starch4In an amount of 9-12 wt%;
preferably, the conditions of the second contact reaction include: the reaction temperature is 30-60 ℃, and the reaction time is 2-10 h.
8. The production method according to any one of claims 1 to 3, wherein the method further comprises a step of washing and drying the solid phase obtained by the second solid-liquid separation.
9. An instant rice retrogradation inhibitor prepared by the method of any one of claims 1 to 8.
10. A method for inhibiting retrogradation of instant rice, comprising: a step of adding the instant rice retrogradation inhibitor of claim 9 to the soaked rice.
11. The method of claim 10, wherein the instant rice retrogradation inhibitor is used in an amount of 3-5 wt% based on the weight of the rice;
preferably, the soaking conditions include: the weight ratio of the rice to the water is 1: 0.5-2 deg.C, and soaking at 10-45 deg.C for 10-30 min.
12. A method for preparing instant rice, which is characterized in that the method comprises the following steps: the instant rice retrogradation inhibitor as claimed in claim 9 is added to the soaked rice and cooked.
13. Instant rice produced by the method of claim 12.
14. Instant rice according to claim 13, wherein the enthalpy change of the instant rice after accelerated retrogradation storage at 4 ℃ for 30 days is 2.47-3.65J/Kg;
preferably, the instant rice has a hardness of 2.8 to 3.6kgf and a viscosity of 0.23 to 0.39kgf after accelerated retrogradation storage at 4 ℃ for 30 days.
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| 何绍凯等: "马铃薯氧化羟丙基淀粉的制备及其性能研究", 《食品科技》 * |
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