CN112826025A - Preparation method of combined drying freeze-drying rice - Google Patents
Preparation method of combined drying freeze-drying rice Download PDFInfo
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- CN112826025A CN112826025A CN202010034679.1A CN202010034679A CN112826025A CN 112826025 A CN112826025 A CN 112826025A CN 202010034679 A CN202010034679 A CN 202010034679A CN 112826025 A CN112826025 A CN 112826025A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 157
- 235000009566 rice Nutrition 0.000 title claims abstract description 157
- 238000001035 drying Methods 0.000 title claims abstract description 43
- 238000004108 freeze drying Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 156
- 238000000034 method Methods 0.000 claims abstract description 47
- 238000010411 cooking Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 17
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- 230000005496 eutectics Effects 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000004382 potting Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000001291 vacuum drying Methods 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
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Classifications
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
A preparation method of combined dry freeze-dried rice comprises the following steps: draining the soaked rice and then cooking; separating the cooked rice; pre-drying the separated rice by using dry air; and (4) delivering the pre-dried rice into a freeze drying device for freeze drying. According to the preparation method of the combined drying freeze-drying rice, the previous pre-drying process and the subsequent vacuum drying process are adopted, namely, the pre-drying process is added before the common freeze-drying process, namely the combined drying process, so that the finally formed instant rice can be ensured not to lose the nutritional value, the original form of the rice is kept, the rehydration time is not distorted, the freeze-drying time is reduced by more than 30%, and the drying energy consumption in the whole freeze-drying process is reduced.
Description
Technical Field
The invention relates to instant rice, in particular to a preparation method of combined dry freeze-dried rice.
Background
With the pace of life of people increasing, various convenient foods come into being, such as instant rice, which is steamed, dried, lightened in weight, convenient to store and carry, and can be eaten after being brewed with boiled water. For example, chinese patent application No. 98113718.0 entitled "an instant rice" discloses a method for preparing instant rice by using rice as a main raw material, soaking the rice in cold water, steaming the rice with steam, drying, packaging and bagging. However, the instant rice prepared by the method has poor shape and poor rehydration property, and the prepared instant rice still contains much moisture and is not easy to store for a long time. Also, for example, in the chinese patent No. 200410037403.X entitled "compressed rice block and method for preparing the same", a method for preparing compressed freeze-dried cooked rice is disclosed, which comprises freezing the cooked rice and performing sublimation drying, then spraying a softening liquid on the freeze-dried cooked rice to obtain softened cooked rice, and finally pressing into blocks and freeze-drying again. Although the instant rice thus prepared has good rehydration property and is easy to store for a long period of time, the tempering liquid contains additives such as a binder made of xanthan gum, gelatin, sodium carboxymethylcellulose, or the like. In addition, conventional freeze-dried rice grains have a large volume and a poor morphology.
Disclosure of Invention
The invention aims to provide a preparation method of combined drying freeze-drying rice, which aims to solve the technical problems in the prior art.
According to an aspect of the present invention, there is provided a method of preparing combination dry freeze-dried rice, including the steps of:
a. draining the soaked rice and then cooking;
b. separating the cooked rice;
c. pre-drying the separated rice by using dry air;
d. and (4) delivering the pre-dried rice into a freeze drying device for freeze drying.
In the step c, drying the cooked and separated rice for 5 to 15 minutes by adopting hot air with the temperature of 30 to 70 ℃; and then drying the cooked rice for 15 to 20 minutes by using cold air with the temperature of 0 to 20 ℃ so that the water content of the pre-dried cooked rice is controlled between 40 percent and 52 percent.
Washing and soaking the rice before the step a.
The soaking adopts warm water with the temperature of 20-50 ℃ to soak the rice for 40-80 minutes.
In the step a, the cooking is to add drinking water according to the ratio of rice to water of 1:0.85-1, put the rice in a steam box after being paved in a basin, and steam for 20-40 minutes.
In the step d, the pre-dried rice is frozen to a temperature below the eutectic point by 10 ℃ and is kept for 2 to 5 hours, and then vacuum drying is carried out.
According to another aspect of the present invention, there is provided a method of preparing combined dry freeze-dried rice, including the steps of:
a. draining the soaked rice and then cooking for the first time;
b. soaking the cooked rice after the first cooking again and draining;
c. cooking the rice after soaking and draining again for the second time;
d. separating the cooked rice;
e. pre-drying the separated rice by using dry air;
f. and (4) delivering the pre-dried rice into a freeze drying device for freeze drying.
In the step e, drying the cooked and separated rice by adopting hot air at the temperature of 30-70 ℃ for 5-15 minutes; then, the rice is dried for 15 to 20 minutes by using cold wind of 0 to 20 ℃ so that the moisture content of the pre-dried rice is controlled between 40% and 52%.
Washing and soaking the rice before the step a.
The soaking adopts warm water with the temperature of 60-80 ℃ to soak the rice for 10-30 minutes.
In the step a, the first cooking is to add drinking water according to the ratio of rice to water of 1:0.85-1, put the rice in a steam box after being covered in a basin, and steam for 15-40 minutes.
In the step c, the second cooking is to place the cooked rice after the first cooking in the steam box after the basin is paved again and to steam for 5 to 20 minutes. In the step d, the pre-dried rice is frozen to a temperature below the eutectic point by 10 ℃ and is kept for 2 to 5 hours, and then vacuum drying is carried out.
According to the preparation method of the combined drying freeze-drying rice, the previous pre-drying process and the subsequent vacuum drying process are adopted, namely, the pre-drying process is added before the common freeze-drying process, namely the combined drying process, so that the finally formed instant rice can be ensured not to lose the nutritional value, but also keep the original form of the rice undistorted, meanwhile, the freeze-drying time is reduced by more than 30%, and the drying energy consumption in the whole freeze-drying process is reduced.
Drawings
The invention may be better understood by describing embodiments thereof in conjunction with the following drawings, in which:
fig. 1 is a process flow diagram illustrating a method for preparing freeze-dried rice by combination drying according to a first embodiment of the present invention.
Fig. 2 is a process flow chart illustrating a method of preparing the freeze-dried rice by combination drying according to the second embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below with reference to specific embodiments of the present invention and accompanying drawings. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. Other embodiments, which can be derived by one of ordinary skill in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The purpose of freeze-dried (i.e. freeze-dried) rice is to dehydrate the rice, so that the nutritional structure of the rice can be maintained, the loss of nutritional ingredients is avoided, the rice can be stored for a long time without deterioration, and the freeze-dried rice can be restored to the original shape and taste only by being brewed with water when being eaten. However, the conventional freeze-dried rice has large volume of rice grains after drying, and not only has poor morphology but also has not optimal rehydration property. Therefore, in order to further improve the shape and taste of the freeze-dried cooked rice, the method for preparing the combined dried freeze-dried cooked rice according to the invention adds a pre-drying process step before the preliminary treatment of the cooked rice is freeze-dried, as shown in the following.
Example one
Fig. 1 is a process flow diagram illustrating a method for preparing co-dried freeze-dried cooked rice according to a first embodiment of the present invention, in which only a single-cooking process is performed on the cooked rice to be prepared. Referring to fig. 1, according to the process flow of the preparation method, step S10, the rice is washed, for example, twice or more with drinking water. Step S11, soaking the rice, for example, soaking the washed rice in warm water at 20-50 ℃ for 40-80 minutes, taking out and draining for later use. And step S12, cooking the rice, for example, adding drinking water according to the ratio of rice to water of 1:0.85-1, laying the rice in a basin, putting the rice in a steam box, and steaming for 20-40 minutes. Step S15, the cooked rice is separated, for example, the cooked rice is put into cold water to be separated, and the cooked rice is prevented from sticking together, so that the rice grains are visible.
Then, the preparation process enters a pre-drying process, which uses dry air as a medium, for example, including pre-drying the cooked and separated rice using cold air and hot air, in order to control the moisture content of the pre-dried rice to be, for example, between 30% and 50%, preferably about 45%. Specifically, step S16, drying the cooked and separated rice for 5 to 15 minutes, for example, with hot air at 40 to 60 degrees celsius; then, the rice is dried for 15 to 20 minutes with, for example, cold air at 0 to 20 degrees celsius. Of course, it will be understood by those skilled in the art that the particular stability ranges and drying times may be adjusted depending on the particular conditions of the site and equipment.
Next, the rice subjected to the above pre-drying is sent to a freeze-drying apparatus to be freeze-dried. Specifically, in step S17, the cooked rice is frozen to 10 degrees celsius below the eutectic point and held for 2 to 5 hours, and then vacuum-dried.
Example two
Fig. 2 is a process flow diagram illustrating a method for preparing the co-dried lyophilized rice according to the second embodiment of the present invention, in which the rice to be prepared is subjected to a secondary ripening process. Referring to fig. 2, according to the process flow of the preparation method, step S20, the rice is washed, for example, twice or more with drinking water. Step S21, soaking the rice, for example, soaking the washed rice in warm water at 20-50 ℃ for 40-80 minutes, taking out and draining for later use. And step S22, cooking rice for the first time, for example, adding drinking water according to the ratio of rice to water of 1:0.85-1, placing the rice in a steaming box after the rice is put in a basin, and steaming for 15-40 minutes. In step S23, the cooked rice after the first cooking is, for example, soaked in warm water at 60 to 80 degrees celsius for 10 to 30 minutes, and then taken out and drained. In step S24, the drained rice is cooked for the second time, for example, the rice is re-bedded and put into a steam box to steam for 5 to 20 minutes. Step S25, the cooked rice is separated, for example, the cooked rice is put into cold water to be separated, and the cooked rice is prevented from sticking together, so that the rice grains are visible.
Then, the preparation process enters a pre-drying process, which uses dry air as a medium, for example, including pre-drying the cooked and separated rice using cold air and hot air, in order to control the moisture content of the pre-dried rice to be, for example, between 30% and 50%, preferably about 45%. Specifically, step S26, drying the cooked and separated rice for 5 to 15 minutes, for example, with hot air at 40 to 60 degrees celsius; then, the rice is dried for 15 to 20 minutes with, for example, cold air at 0 to 20 degrees celsius. Of course, it will be understood by those skilled in the art that the particular stability ranges and drying times may be adjusted depending on the particular conditions of the site and equipment. Next, the rice subjected to the above pre-drying is sent to a freeze-drying apparatus to be freeze-dried. Specifically, in step S27, the cooked rice is frozen to 10 degrees celsius below the eutectic point and held for 2 to 5 hours, and then vacuum-dried.
In the above-described method for preparing the freeze-dried rice by combined drying according to the present invention, the first cooking process is performed only on the prepared rice, and the second cooking process is performed on the prepared rice. In contrast, the primary curing process is relatively simple to operate and is characterized by being suitable for mass production of freeze-dried rice, but the water content of the freeze-dried rice adopting the primary curing process is slightly lower than that of the freeze-dried rice adopting the secondary curing process, and the rehydration performance of finished rice is slightly lower than that of the finished rice adopting the secondary curing process, so the preparation method of the freeze-dried rice adopting the secondary curing process is mostly adopted at present. According to the preparation method of the combined drying freeze-drying rice, the previous pre-drying process and the subsequent vacuum drying process are adopted, namely, the pre-drying process is added before the common freeze-drying process, namely the combined drying process, so that the finally formed instant rice can be ensured not to lose the nutritional value, but also keep the original form of the rice undistorted, meanwhile, the freeze-drying time is reduced by more than 30%, and the drying energy consumption is reduced.
While the foregoing discloses several preferred embodiments of the invention, it will be appreciated by those skilled in the art that, in light of the present disclosure, numerous variations and modifications may be made thereto, and it is intended that such variations and modifications be within the scope of the present invention.
Claims (14)
1. A preparation method of combined dry freeze-dried rice comprises the following steps:
a. draining the soaked rice and then cooking;
b. separating the cooked rice;
c. pre-drying the separated rice by using dry air;
d. and (4) delivering the pre-dried rice into a freeze drying device for freeze drying.
2. The method of claim 1, wherein in the step c, the cooked and separated rice is dried with hot wind at 40 to 60 degrees celsius for 5 to 15 minutes; the rice is then dried with cold air at a temperature of 0 to 20 degrees celsius for 15 to 20 minutes.
3. The method of claim 1 or 2, wherein prior to step a, the rice is washed and soaked.
4. The method of claim 3, wherein the soaking is performed by soaking the rice with warm water at 20 to 50 degrees Celsius for 40 to 80 minutes.
5. The method of claim 2, wherein the moisture content of the pre-dried rice is controlled to be between 30% and 50%.
6. The method of claim 1, wherein in the step a, the cooking is that drinking water is added according to the ratio of rice to water being 1:0.85-1, the rice is placed in a steaming box after being bedded, and the rice is steamed for 20 to 40 minutes.
7. The method of claim 1, wherein the pre-dried rice is frozen to 10 ℃ below the eutectic point and maintained for 2 to 5 hours in step d, and then vacuum-dried.
8. A preparation method of combined dry freeze-dried rice comprises the following steps:
a) draining the soaked rice and then cooking for the first time;
b) soaking the cooked rice after the first cooking again and draining;
c) cooking the rice after soaking and draining again for the second time;
d) separating the cooked rice;
e) pre-drying the separated rice by using dry air;
f) and (4) delivering the pre-dried rice into a freeze drying device for freeze drying.
9. The method as claimed in claim 8, wherein in the step e, the cooked and separated rice is dried for 5 to 15 minutes using hot wind at 40 to 60 degrees celsius; then, the rice is dried for 15 to 20 minutes by using cold wind at a temperature of 0 to 20 ℃ so that the moisture content of the pre-dried rice is controlled between 30% and 50%.
10. The method of claim 8 or 9, wherein prior to step a, the rice is washed and soaked.
11. The method of claim 10, wherein the soaking is performed by soaking the rice with warm water at 60 to 80 ℃ for 10 to 30 minutes.
12. The method of claim 8, wherein in the step a, the first cooking is that drinking water is added according to the ratio of rice to water being 1:0.85-1, the rice is placed in a steam box after being bedded, and the rice is steamed for 15 to 40 minutes.
13. The method of claim 8, wherein in the step c, the second cooking is performed by re-potting the rice after the first cooking, and then putting the rice into a steam box for steaming for 5 to 20 minutes.
14. The method of claim 1, wherein the pre-dried rice is frozen to 10 ℃ below the eutectic point and maintained for 2 to 5 hours in step d, and then vacuum-dried.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010034679.1A CN112826025A (en) | 2020-01-14 | 2020-01-14 | Preparation method of combined drying freeze-drying rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010034679.1A CN112826025A (en) | 2020-01-14 | 2020-01-14 | Preparation method of combined drying freeze-drying rice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211525A (en) * | 2022-06-21 | 2022-10-21 | 爱芙帝(宁夏)科技有限公司 | Preparation method of freeze-dried instant rice food |
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- 2020-01-14 CN CN202010034679.1A patent/CN112826025A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211525A (en) * | 2022-06-21 | 2022-10-21 | 爱芙帝(宁夏)科技有限公司 | Preparation method of freeze-dried instant rice food |
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