CN111587980A - Method for making instant red rice - Google Patents
Method for making instant red rice Download PDFInfo
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- CN111587980A CN111587980A CN202010458214.9A CN202010458214A CN111587980A CN 111587980 A CN111587980 A CN 111587980A CN 202010458214 A CN202010458214 A CN 202010458214A CN 111587980 A CN111587980 A CN 111587980A
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- red rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 143
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 142
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000002791 soaking Methods 0.000 claims abstract description 110
- 239000002994 raw material Substances 0.000 claims abstract description 18
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- JJPWJEGNCRGGGA-UHFFFAOYSA-N 4-[[2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]acetyl]amino]benzoic acid Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)NC1=CC=C(C(=O)O)C=C1 JJPWJEGNCRGGGA-UHFFFAOYSA-N 0.000 description 1
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- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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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
-
- 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
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The invention provides a method for preparing instant red rice, which comprises the following steps: the red rice is used as a raw material, the soaking solution is prepared to soak the red rice in the microwave, and then the red rice is subjected to high-pressure dispersion treatment, so that the red rice can be effectively prevented from aging, retrogradation and agglomeration, the yellowing phenomenon in the red rice storage process is reduced, the original natural color and luster of the red rice are maintained, the natural fragrance of the rice grains is rich, the elasticity is good, the rice grains are chewy, the hardness is moderate, and the red rice grains are not soft, rotten and hard, and are taken as the best choice of instant products.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for making instant red rice.
Background
The red rice is a gramineae oryza sativa weed rice which is close to wild rice, has high value, has the effects of reducing blood pressure and blood fat, contains abundant starch and plant protein, can supplement consumed physical strength and maintain normal body temperature of a body, is rich in a plurality of nutrients, is most abundant in iron, and has the effects of enriching blood and preventing anemia; contains abundant phosphorus and vitamin A, B group, and can improve malnutrition, nyctalopia, beriberi and other diseases; the red rice has the advantages of no toxicity and safety compared with the chemical synthesis of the red pigment, and also has the effects of strengthening spleen, helping digestion, promoting blood circulation and removing blood stasis.
Disclosure of Invention
In view of the above, the present invention provides a method for preparing instant red rice, which solves the above problems.
The technical scheme of the invention is realized as follows: a method for preparing instant red rice comprises: comprises the following steps
The method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of more than 75mg/kg and amylose content of 10-22% as a raw material, elutriating for 1-3 times by using water, adding 2-4 times of water, soaking for 28-80 min at low temperature, taking out, draining and reserving for later use;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 12-25 parts of lactobacillus rhamnosus HN001 bacterial liquid, 0.8-3 parts of L-cysteine, 0.6-1.5 parts of sodium hexametaphosphate, 1-8 parts of royal jelly extract, 2-6 parts of citric acid, 1.6-3.2 parts of monoglyceride and 1.2-5.6 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: putting the red rice in the S1 into a soaking solution, and soaking for 16-48S once by using microwaves, wherein the soaking solution is 3-5 times of the volume of the red rice;
b. secondary soaking: fishing out the red rice after primary soaking, rapidly cooling to 10-20 ℃, then putting the red rice into a soaking solution for secondary soaking for 5-25 s, and dehydrating, wherein the soaking solution is 1-3 times of the volume of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 1.2-2: 0.1 to 0.3;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
Further, the low-temperature soaking temperature of the S1 is 3-12 ℃.
Further, the soaking solution is prepared from the following raw materials in parts by weight: 20 parts of lactobacillus rhamnosus HN001 bacterial liquid, 2.1 parts of L-cysteine, 1.2 parts of sodium hexametaphosphate, 4 parts of royal jelly extract (anti-yellowing agent), 4 parts of citric acid, 2.5 parts of monoglyceride and 3.4 parts of beta-cyclodextrin.
Further, the microwave power of the primary soaking is 300-500W, and the temperature is 40-50 ℃.
Further, the microwave power of the secondary soaking is 100-300W, and the temperature is 20-40 ℃.
Further, in the S4 high-pressure dispersion step, the pressure of an autoclave is 50-120 KPa.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the red rice is used as a raw material, the soaking solution is prepared to soak the red rice in microwave, and then the red rice is subjected to high-pressure dispersion treatment, so that the red rice can be effectively prevented from aging and retrogradation and caking, the phenomenon of yellowing in the process of red rice storage is reduced, the original natural color and luster of the red rice are maintained, the rice grains are natural and rich in fragrance, good in elasticity, chewy, moderate in hardness, not soft and rotten, not too hard and serve as the best choice of instant products;
(2) according to the red rice, water with the temperature of 3-12 ℃ is used for low-temperature soaking, and the water permeates into the rice core of the red rice, so that the amino acid content of the rice grains is increased, the decomposition of sweet decomposing enzyme is promoted, and the taste is better and glutinous; the soaking solution is scientifically screened and reasonably prepared, the soaking effect is synergistically exerted, the lactobacillus rhamnosus HN001 bacterial solution can inhibit the growth of pathogenic bacteria and putrefying bacteria, the tissue state of red rice can be kept, the lactobacillus rhamnosus HN001 bacterial solution is combined with a royal jelly extract and L-cysteine, the special sulfydryl chemical structure completely permeates the soaking solution under the assistance of electromagnetic waves, the addition reaction in the Maillard reaction process is fully inhibited, the generation of melanin is reduced, and the yellowing degree of rice is controlled; citric acid, monoglyceride, beta-cyclodextrin and sodium hexametaphosphate can effectively improve the viscoelasticity of the rice;
(3) the red rice soaked by the microwave is dispersed and cured at high temperature with water and camellia oil according to a certain proportion, the red rice is fully puffed under a specific pressure, the dispersibility of the red rice can be enhanced by adding the camellia oil, the rice curing time can be effectively shortened, the rice grains can be prevented from caking, the prepared red rice is clear and full, and the energy and nutrition requirements can be quickly and fully supplemented for people under the development of the fast era.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A method for preparing instant red rice comprises: the method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of 75mg/kg and amylose content of 10% as raw material, washing with water for 1 time, adding 2 times of water, soaking at 3 deg.C for 28min, taking out, and draining;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 20 parts of lactobacillus rhamnosus HN001 bacterial liquid, 2.1 parts of L-cysteine, 1.2 parts of sodium hexametaphosphate, 4 parts of royal jelly extract (anti-yellowing agent), 4 parts of citric acid, 2.5 parts of monoglyceride and 3.4 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: placing the red rice in S1 into soaking solution, soaking with microwave for 16S at 40 deg.C under power of 300W for 3 times of the volume of the red rice,
b. secondary soaking: fishing out the red rice after the primary soaking, rapidly cooling to 10 ℃, then putting the red rice into a soaking solution for secondary soaking, and dehydrating after soaking for 5s at the power of 100W and the temperature of 20 ℃, wherein the soaking solution is 1 time of the volume of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker with the pressure of 50KPa for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 1.2: 0.1;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
Example 2
A method for preparing instant red rice comprises: the method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of 75mg/kg and amylose content of 22% as raw material, elutriating with water for 3 times, adding 4 times of water, soaking at 12 deg.C for 80min, taking out, and draining;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 20 parts of lactobacillus rhamnosus HN001 bacterial liquid, 2.1 parts of L-cysteine, 1.2 parts of sodium hexametaphosphate, 4 parts of royal jelly extract (anti-yellowing agent), 4 parts of citric acid, 2.5 parts of monoglyceride and 3.4 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: placing the red rice in S1 into soaking solution, soaking with microwave for 48S at 50 deg.C under power of 500W for 5 times of the volume of the red rice,
b. secondary soaking: fishing out the red rice after primary soaking, rapidly cooling to 20 ℃, then putting the red rice into a soaking solution for secondary soaking, and dehydrating after soaking for 25s at the power of 300W and the temperature of 40 ℃, wherein the volume of the soaking solution is 3 times that of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker with the pressure of 120KPa for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 2: 0.3;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
Example 3
A method for preparing instant red rice comprises: the method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of 75mg/kg and amylose content of 15% as raw material, washing with water for 2 times, adding 3 times of water, soaking at 6 deg.C for 52min, taking out, and draining;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 20 parts of lactobacillus rhamnosus HN001 bacterial liquid, 2.1 parts of L-cysteine, 1.2 parts of sodium hexametaphosphate, 4 parts of royal jelly extract (anti-yellowing agent), 4 parts of citric acid, 2.5 parts of monoglyceride and 3.4 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: placing the red rice in S1 into soaking solution, soaking with microwave for 32S at 45 deg.C under 400W for 4 times of the volume of the red rice,
b. secondary soaking: fishing out the red rice after the primary soaking, rapidly cooling to 15 ℃, then putting the red rice into a soaking solution for secondary soaking, and dehydrating after soaking for 15s at the power of 200W and the temperature of 30 ℃, wherein the soaking solution is 2 times of the volume of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker with the pressure of 80KPa for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 1.6: 0.2;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
Example 4
A method for preparing instant red rice comprises: the method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of 75mg/kg and amylose content of 15% as raw material, washing with water for 2 times, adding 3 times of water, soaking at 6 deg.C for 52min, taking out, and draining;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 12 parts of lactobacillus rhamnosus HN001 bacterial liquid, 0.8 part of L-cysteine, 0.6 part of sodium hexametaphosphate, 1 part of royal jelly extract, 2 parts of citric acid, 1.6 parts of monoglyceride and 1.2 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: placing the red rice in S1 into soaking solution, soaking with microwave for 32S at 45 deg.C under 400W for 4 times of the volume of the red rice,
b. secondary soaking: fishing out the red rice after the primary soaking, rapidly cooling to 15 ℃, then putting the red rice into a soaking solution for secondary soaking, and dehydrating after soaking for 15s at the power of 200W and the temperature of 30 ℃, wherein the soaking solution is 2 times of the volume of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker with the pressure of 80KPa for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 1.6: 0.2;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
Example 5
A method for preparing instant red rice comprises: the method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of 75mg/kg and amylose content of 15% as raw material, washing with water for 2 times, adding 3 times of water, soaking at 6 deg.C for 52min, taking out, and draining;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 25 parts of lactobacillus rhamnosus HN001 bacterial liquid, 3 parts of L-cysteine, 1.5 parts of sodium hexametaphosphate, 8 parts of royal jelly extract, 6 parts of citric acid, 3.2 parts of monoglyceride and 5.6 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: placing the red rice in S1 into soaking solution, soaking with microwave for 32S at 45 deg.C under 400W for 4 times of the volume of the red rice,
b. secondary soaking: fishing out the red rice after the primary soaking, rapidly cooling to 15 ℃, then putting the red rice into a soaking solution for secondary soaking, and dehydrating after soaking for 15s at the power of 200W and the temperature of 30 ℃, wherein the soaking solution is 2 times of the volume of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker with the pressure of 80KPa for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 1.6: 0.2;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
Example 6
This example differs from example 3 in that: the low-temperature soaking temperature of the S1 is 2 ℃.
Example 7
This example differs from example 3 in that: the microwave power of the primary soaking is 200W, and the temperature is 60 ℃.
Example 8
This example differs from example 3 in that: the microwave power of the secondary soaking is 400W, and the temperature is 50 ℃.
Comparative example 1
The preparation method of the instant red rice comprises the following steps of: 30 parts of lactobacillus rhamnosus HN001 bacterial liquid, 5 parts of L-cysteine, 0.5 part of sodium hexametaphosphate, 9 parts of royal jelly extract, 8 parts of citric acid, 1 part of monoglyceride and 2 parts of beta-cyclodextrin.
Comparative example 2
This comparative example differs from example 3 in that no microwave soaking was used.
Comparative example 3
This comparative example differs from example 3 in that the microwave soaking was only one soaking, with a power of 400W and a temperature of 45 c for 32s, and the soaking solution was 4 times the volume of red rice.
Comparative example 4
This comparative example differs from example 3 in that the high pressure dispersion step was carried out without the addition of camellia oil for cooking.
Comparative example 5
The comparative example is different from example 3 in that the volume ratio of the red rice, the water and the camellia oil is 1: 1: 0.5.
first, texture testing
The red rice is prepared by the methods of the above examples 1 to 8 and comparative examples 1 to 5, and the aging and retrogradation effect of the rice is tested,
(1) the caking rate: taking 40g of instant red rice, adding 200ml of hot water at 80 ℃, fully stirring for 10min, standing, observing the phenomena of caking and layering, taking a common colander, filtering the rice solution, washing and washing the caking, putting the caking into a drying oven, drying to constant weight, weighing the weight of the caking, and calculating the caking rate according to a formula:
caking ratio (%). mass of lump (g) × 100%/dry weight of red rice (g)
(2) The survival rate: simulating the tested conversion under a preset temperature program by using RVA to detect the regeneration value, and calculating the regeneration rate according to the difference conversion of the final viscosity and the peak viscosity;
(3) average hardness and crispness: measuring the average hardness and crispness of the rice by using a three-point bending test (HDP/3PB) and a puncture test (P/2) using a TA-TX2 texture analyzer;
(4) water activity: water activity was measured using an aw meter.
The test results were as follows:
as can be seen from the above table, the preparation method of the instant red rice of the invention, examples 1-8 compare with comparative example 1, and it can be seen that the soaking solution adopted by the invention is scientifically screened, reasonably prepared and synergistically exerts the soaking effect; compared with comparative examples 2 and 3, the embodiment 1-8 adopts microwave soaking to activate the nutrients such as haematochrome, glutathione and the like in the red rice in the aleurone layer through electromagnetic waves; compared with the comparative examples 4 and 5, the embodiment 1-8 has the advantages that the camellia oil is added, the proportion of the red rice, the water and the camellia oil is limited, the rice curing time can be effectively shortened, the rice grains can be prevented from caking, and the taste is improved; examples 1-5 and example 6 compare, adopt the low temperature of 3-12 degrees centigrade to soak, under this temperature, permeate water into the rice core of the red rice, make the amino acid content of the rice grain increase, promote the decomposition of the sweet decomposing enzyme element, the mouthfeel is better glutinous fragrant, examples 1-5 and examples 7, 8 compare, presume microwave power, temperature and time, limit the volume of soak solution and red rice, reach the optimum effect within the optimum technological parameter range; compared with the examples 1-2 and 3-5, the limitation on the process parameters in the preparation process has certain influence on the texture of the instant red rice.
Second, sensory evaluation
Randomly selecting 140 persons, dividing into 14 groups, wherein each group comprises 10 persons, and performing sensory evaluation on 5 indexes of color, aroma, elasticity, viscosity and hardness before other indexes are measured, wherein the evaluation standards are shown in the table.
Even though the red rice prepared in examples 1 to 8 of the present invention and comparative examples 1 to 5 and the red rice sold in the market were subjected to the quality test, the test results were as follows:
| group of | Color and luster | Fragrance | Elasticity | Viscosity of | Hardness of | Total score |
| Example 1 | 19 | 30 | 18 | 20 | 10 | 97 |
| Example 2 | 18 | 29 | 20 | 20 | 9 | 96 |
| Example 3 | 19 | 30 | 20 | 19 | 10 | 98 |
| Example 4 | 18 | 30 | 19 | 19 | 9 | 95 |
| Example 5 | 18 | 28 | 18 | 18 | 10 | 92 |
| Example 6 | 17 | 25 | 16 | 17 | 8 | 83 |
| Example 7 | 18 | 24 | 16 | 15 | 7 | 80 |
| Example 8 | 17 | 25 | 15 | 12 | 7 | 76 |
| Comparative example 1 | 15 | 23 | 11 | 15 | 6 | 70 |
| Comparative example 2 | 16 | 22 | 12 | 15 | 5 | 70 |
| Comparative example 3 | 14 | 21 | 13 | 14 | 6 | 68 |
| Comparative example 4 | 17 | 23 | 14 | 15 | 7 | 76 |
| Comparative example 5 | 15 | 24 | 13 | 16 | 7 | 75 |
| Is commercially available | 15 | 22 | 12 | 13 | 3 | 65 |
As can be seen from the above table, the scores of examples 1 to 5 are significantly higher than those of other groups, the red rice is treated by using the soaking solution and microwave, the red rice is soaked in the soaking solution at a limited power, temperature and time, and high-pressure cooking is set, so that the prepared instant red rice has uniform color, luster, natural and strong fragrance of rice grains, fragrant and glutinous mouthfeel, good elasticity, chewy feeling, moderate hardness, no softness or hardness.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (6)
1. A method for preparing instant red rice is characterized by comprising the following steps: the method comprises the following steps:
s1, elutriation: screening high-quality red rice, selecting red rice with selenium content of more than 75mg/kg and amylose content of 10-22% as a raw material, elutriating for 1-3 times by using water, adding 2-4 times of water, soaking for 28-80 min at low temperature, taking out, draining and reserving for later use;
s2, preparation of a soaking solution: the soak solution is prepared from the following raw materials in parts by weight: 12-25 parts of lactobacillus rhamnosus HN001 bacterial liquid, 0.8-3 parts of L-cysteine, 0.6-1.5 parts of sodium hexametaphosphate, 1-8 parts of royal jelly extract, 2-6 parts of citric acid, 1.6-3.2 parts of monoglyceride and 1.2-5.6 parts of beta-cyclodextrin;
s3, microwave soaking:
a. primary soaking: putting the red rice in the S1 into a soaking solution, and soaking for 16-48S once by using microwaves, wherein the soaking solution is 3-5 times of the volume of the red rice;
b. secondary soaking: fishing out the red rice after primary soaking, rapidly cooling to 10-20 ℃, then putting the red rice into a soaking solution for secondary soaking for 5-25 s, and dehydrating, wherein the soaking solution is 1-3 times of the volume of the red rice;
s4, high-pressure dispersion: putting the red rice soaked by the microwave into a pressure cooker for cooking, adding water and camellia oil for cooking, wherein the volume ratio of the red rice to the water to the camellia oil is 1: 1.2-2: 0.1 to 0.3;
s5, drying: drying with hot air until the water content is lower than 15%, and packaging to obtain instant red rice.
2. The industrial manufacturing method of instant red rice as claimed in claim 1, characterized in that: and the low-temperature soaking temperature of the S1 is 3-12 ℃.
3. The industrial manufacturing method of instant red rice as claimed in claim 1, characterized in that: the soaking solution is prepared from the following raw materials in parts by weight: 20 parts of lactobacillus rhamnosus HN001 bacterial liquid, 2.1 parts of L-cysteine, 1.2 parts of sodium hexametaphosphate, 4 parts of royal jelly extract, 4 parts of citric acid, 2.5 parts of monoglyceride and 3.4 parts of beta-cyclodextrin.
4. The industrial manufacturing method of instant red rice as claimed in claim 1, characterized in that: the microwave power of the primary soaking is 300-500W, and the temperature is 40-50 ℃.
5. The industrial manufacturing method of instant red rice as claimed in claim 1, characterized in that: the microwave power of the secondary soaking is 100-300W, and the temperature is 20-40 ℃.
6. The industrial manufacturing method of instant red rice as claimed in claim 1, characterized in that: in the S4 high-pressure dispersion step, the pressure of the pressure cooker is 50-120 KPa.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0787908A (en) * | 1993-09-24 | 1995-04-04 | Satake Eng Co Ltd | Preparation of quickly cookable rice |
| CN103652592A (en) * | 2014-01-03 | 2014-03-26 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
| CN103844174A (en) * | 2014-01-15 | 2014-06-11 | 浙江工业大学 | Processing method of normal temperature preservation type box-packed instant cooked rice |
| CN107692031A (en) * | 2016-08-07 | 2018-02-16 | 福建御厨食品有限公司 | It is a kind of to utilize the anti-method for returning raw instant rice of long-grained nonglutinous rice processing |
| CN110089682A (en) * | 2018-01-31 | 2019-08-06 | 北京呀咪呀咪营养快餐有限公司 | A kind of anti-aging instant rice and its steaming method |
-
2020
- 2020-05-27 CN CN202010458214.9A patent/CN111587980A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0787908A (en) * | 1993-09-24 | 1995-04-04 | Satake Eng Co Ltd | Preparation of quickly cookable rice |
| CN103652592A (en) * | 2014-01-03 | 2014-03-26 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
| CN103844174A (en) * | 2014-01-15 | 2014-06-11 | 浙江工业大学 | Processing method of normal temperature preservation type box-packed instant cooked rice |
| CN107692031A (en) * | 2016-08-07 | 2018-02-16 | 福建御厨食品有限公司 | It is a kind of to utilize the anti-method for returning raw instant rice of long-grained nonglutinous rice processing |
| CN110089682A (en) * | 2018-01-31 | 2019-08-06 | 北京呀咪呀咪营养快餐有限公司 | A kind of anti-aging instant rice and its steaming method |
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