CN113519776A - Instant rice with five cereals and preparation method thereof - Google Patents
Instant rice with five cereals and preparation method thereof Download PDFInfo
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- CN113519776A CN113519776A CN202110811466.XA CN202110811466A CN113519776A CN 113519776 A CN113519776 A CN 113519776A CN 202110811466 A CN202110811466 A CN 202110811466A CN 113519776 A CN113519776 A CN 113519776A
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- 235000013339 cereals Nutrition 0.000 title claims abstract description 129
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 116
- 235000009566 rice Nutrition 0.000 title claims abstract description 116
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 115
- 238000010411 cooking Methods 0.000 claims abstract description 61
- 238000001035 drying Methods 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 9
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 238000004108 freeze drying Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000002270 dispersing agent Substances 0.000 claims description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 17
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
- 239000003381 stabilizer Substances 0.000 claims description 12
- 238000011282 treatment Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- 239000001116 FEMA 4028 Substances 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 6
- 229960004853 betadex Drugs 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L7/139—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
- 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
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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
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of instant mixed grain rice, which comprises the following steps of selecting five raw materials of rice, black rice, red beans, corn and black beans, mixing to obtain mixed grain materials, and sequentially soaking, steaming, drying and packaging the mixed grain materials. Firstly, the coarse cereal materials fully absorb moisture through soaking, the cooking time is reduced, cooking liquor is added during cooking, the cooking time is further reduced, and the cooking efficiency is improved. Cooking coarse cereals to gelatinization degree of 50-70%, stopping cooking when the coarse cereals are not completely cooked, drying, and cooking again with heating bag. The coarse cereal material is processed into a half-cooked state, so that the final taste of the coarse cereal rice is ensured, and the cooking degree of the rice after secondary cooking is also ensured.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to instant rice with five cereals and a preparation method thereof
Background
In agricultural product structures in China, paddy belongs to the dominant agricultural product industry, the research and development of the deep processing technology of paddy is very important, and the development of deep processing products such as convenience food, leisure food and the like taking rice as a main body is very important. The instant rice is a novel food in bulk agricultural products, and makes a contribution to the research and development of rice deep processing technology. The self-heating instant rice is a kind of instant rice developed rapidly in the Chinese market in recent years, and has the greatest characteristic of being provided with a self-heating device and convenient to eat. The types of the instant rice on the market are various, and can be classified into 6 types of soft canned rice (steamed rice in bags), aseptically packaged rice, frozen rice, refrigerated rice, canned rice and dry rice according to different processing methods, and the production processes of various types of instant rice are different, but the cooked rice is required to be complete in grain, clear in outline, soft, solid, non-sticky and non-sticky, and the normal fragrance of the rice is kept. The instant rice can be divided into two types according to the eating mode: one is finished cooked rice, i.e. non-dehydrated dry cooked rice, which can be eaten without rehydration before eating, and can be eaten after opening the package (or can be heated in advance before eating); the other is dehydrated and dried rice, which needs to be rehydrated in hot water for several minutes before being eaten. In the current market, the demand of the instant rice is huge, and particularly, the floating personnel, the traveling personnel, the field workers and the staff (working meals) of the three-fund enterprises in open cities on the coast are the selling objects of the instant rice, so that the market space is wide, and the consumption potential is huge.
The existing instant rice is mostly prepared from single rice, and has single nutrient component. For finished rice, namely completely cooked rice, in the long-term storage process, the taste of the rice is reduced due to the change of water content in the rice caused by bacterial breeding, storage environment change and the like; the dehydrated and dried rice is mostly made of raw rice, and the type of rice is used with a heating bag, so that the condition that the rice is not completely heated and can not be well cooked often occurs.
Disclosure of Invention
The invention aims to provide instant rice made of five cereals and a preparation method thereof.
The preparation method of the instant rice with the five cereals comprises the following steps,
s1, obtaining the following raw materials in parts by weight: 150 parts of rice, 180 parts of black rice, 40-60 parts of black rice, 30-50 parts of red beans, 20-40 parts of corn and 10-20 parts of black beans, the raw materials are mixed into a coarse cereal material, the coarse cereal material is cleaned and then placed into a vessel for soaking for 1-2 hours at room temperature;
s2, cleaning the soaked coarse cereal again, transferring the coarse cereal to a cooking pot, adding cooking liquor, and cooking until the gelatinization degree of the rice is 50-70%;
s3, taking out the cooked coarse cereal material from the cooking pot, adding the dispersing agent, stirring until the dispersing agent is uniformly coated on the rice grains, dispersing and cooling to room temperature;
s4, drying the cooled coarse cereal rice twice and sterilizing once, wherein the water content of the dried coarse cereal rice is 30-40%;
and S5, hermetically storing the coarse cereal rice obtained in the step S4 in a disposable vessel with a sandwich layer, and placing a heating bag in the sandwich layer of the disposable vessel.
In a preferred embodiment, the cooking liquor is an aqueous solution containing 0.3-0.6 wt% of an emulsion stabilizer and 0.03-0.05 wt% of citric acid, the emulsion stabilizer being beta-cyclodextrin and soluble soybean polysaccharide in a weight ratio of 0.8-1.2: 1.
In a preferred embodiment, the dispersant is an aqueous solution of 0.6-1.2% wt palm oil and 0.3-0.8% wt glycerol.
In a preferred embodiment, the two drying treatments are respectively: microwave drying and freeze drying, wherein the drying process comprises the following steps:
a1, sending the dispersed and cooled coarse cereal material into a microwave drying device, and rapidly dehydrating at 80-150 ℃ until the surfaces of the rice grains are dried;
a2, feeding the coarse cereal material subjected to microwave drying into a freeze dryer, freeze-drying for 3-4h at-15 ℃, and then adjusting the temperature to-25 ℃ for freeze-drying for 6-8 h.
In a preferred embodiment, the sterilization treatment is performed in a pressure sterilization pot with a pressure of 0.18-0.25MPa and a sterilization time of 8-10 min.
An instant rice made from five cereals is prepared by the above preparation method.
The technical scheme of the invention has the beneficial effects that:
1. in the preparation process, the coarse cereal material is soaked to fully absorb moisture, so that the cooking time is reduced, and cooking liquor is added during cooking to further reduce the cooking time and improve the cooking efficiency. Cooking coarse cereals to gelatinization degree of 50-70%, stopping cooking when the coarse cereals are not completely cooked, drying, and cooking again with heating bag. The coarse cereal material is processed into a half-cooked state, so that the final taste of the coarse cereal rice is ensured, and the cooking degree of the rice after secondary cooking is also ensured.
2. The drying process adopts two times of drying, wherein the two times of drying are microwave drying and freeze drying in sequence, the surface of the coarse cereal rice is quickly dehydrated through the microwave drying, and the water in the coarse cereal rice is separated out through the freeze drying. Through twice drying, the coarse cereal rice can fully absorb moisture when being steamed and boiled for the second time, the gelatinization degree of the coarse cereal rice is ensured, and the soft and glutinous taste of the coarse cereal rice is improved.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments. The embodiments of the present invention have been presented for purposes of illustration and description, and are not intended to be exhaustive or limited to the invention in the form disclosed. Many modifications and variations will be apparent to those of ordinary skill in the art. The embodiment was chosen and described in order to best explain the principles of the invention and the practical application, and to enable others of ordinary skill in the art to understand the invention for various embodiments with various modifications as are suited to the particular use contemplated.
Example 1
The invention discloses a preparation method of instant mixed grain rice, which comprises the following steps of S1, obtaining the following raw materials in parts by weight: 150 parts of rice, 40 parts of black rice, 30 parts of red beans, 20 parts of corn and 10 parts of black beans, mixing the raw materials into a coarse cereal material, cleaning the coarse cereal material, and then putting the cleaned coarse cereal material into a vessel to soak for 1 hour at room temperature; s2, cleaning the soaked coarse cereal again, transferring the coarse cereal to a cooking pot, adding cooking liquor, and cooking until the gelatinization degree of the rice is 50%; s3, taking out the cooked coarse cereal material from the cooking pot, adding the dispersing agent, stirring until the dispersing agent is uniformly coated on the rice grains, dispersing and cooling to room temperature; s4, drying the cooled coarse cereal rice twice and sterilizing once, wherein the water content of the dried coarse cereal rice is 30%; and S5, hermetically storing the coarse cereal rice obtained in the step S4 in a disposable vessel with a sandwich layer, and placing a heating bag in the sandwich layer of the disposable vessel.
The cooking liquor is an aqueous solution containing 0.3 wt% of an emulsion stabilizer and 0.03 wt% of citric acid, and the emulsion stabilizer is beta-cyclodextrin and soluble soybean polysaccharide in a weight ratio of 0.8: 1. The dispersant was an aqueous solution of 0.6 wt% palm oil and 0.3 wt% glycerol.
The two drying treatments are respectively as follows: microwave drying and freeze drying, wherein the drying process comprises the following steps: a1, sending the dispersed and cooled coarse cereal material into a microwave drying device, and quickly dehydrating at 80 ℃ until the surfaces of the rice grains are dried; a2, feeding the coarse cereal material subjected to microwave drying into a freeze dryer, freeze-drying for 3 hours at-15 ℃, and then adjusting the temperature to-25 ℃ for freeze-drying for 6 hours.
The sterilization treatment is completed in a pressure sterilization pot, the pressure in the sterilization pot is 0.18MPa, and the sterilization time is 8 min.
An instant rice made from five cereals is prepared by the above preparation method.
Example 2
The invention discloses a preparation method of instant mixed grain rice, which comprises the following steps of S1, obtaining the following raw materials in parts by weight: 180 parts of rice, 60 parts of black rice, 50 parts of red beans, 40 parts of corn and 20 parts of black beans, mixing the raw materials into a coarse cereal material, cleaning the coarse cereal material, and putting the cleaned coarse cereal material into a vessel to soak for 2 hours at room temperature; s2, cleaning the soaked coarse cereal again, transferring the coarse cereal to a cooking pot, adding cooking liquor, and cooking until the gelatinization degree of the rice is 70%; s3, taking out the cooked coarse cereal material from the cooking pot, adding the dispersing agent, stirring until the dispersing agent is uniformly coated on the rice grains, dispersing and cooling to room temperature; s4, drying the cooled coarse cereal rice twice and sterilizing once, wherein the water content of the dried coarse cereal rice is 40%; and S5, hermetically storing the coarse cereal rice obtained in the step S4 in a disposable vessel with a sandwich layer, and placing a heating bag in the sandwich layer of the disposable vessel.
The cooking liquor is an aqueous solution containing 0.6 wt% of an emulsion stabilizer and 0.05 wt% of citric acid, and the emulsion stabilizer is beta-cyclodextrin and soluble soybean polysaccharide in a weight ratio of 1.2: 1. The dispersant was an aqueous solution of 1.2 wt% palm oil and 0.8 wt% glycerol.
The two drying treatments are respectively as follows: microwave drying and freeze drying, wherein the drying process comprises the following steps: a1, sending the dispersed and cooled coarse cereal material into a microwave drying device, and quickly dehydrating at 150 ℃ until the surfaces of the rice grains are dried; a2, feeding the coarse cereal material subjected to microwave drying into a freeze dryer, freeze-drying for 4 hours at-15 ℃, and then adjusting the temperature to-25 ℃ for freeze-drying for 8 hours.
The sterilization treatment is completed in a pressure sterilization pot, the pressure in the sterilization pot is 0.25MPa, and the sterilization time is 10 min.
An instant rice made from five cereals is prepared by the above preparation method.
Example 3
The invention discloses a preparation method of instant mixed grain rice, which comprises the following steps of S1, obtaining the following raw materials in parts by weight: 170 parts of rice, 50 parts of black rice, 40 parts of red beans, 20-40 parts of corn and 15 parts of black beans, mixing the raw materials into a coarse cereal material, cleaning the coarse cereal material, and putting the cleaned coarse cereal material into a vessel to be soaked for 1.5 hours at room temperature; s2, cleaning the soaked coarse cereal again, transferring the coarse cereal to a cooking pot, adding cooking liquor, and cooking until the gelatinization degree of the rice is 60%; s3, taking out the cooked coarse cereal material from the cooking pot, adding the dispersing agent, stirring until the dispersing agent is uniformly coated on the rice grains, dispersing and cooling to room temperature; s4, drying the cooled coarse cereal rice twice and sterilizing once, wherein the water content of the dried coarse cereal rice is 35%; and S5, hermetically storing the coarse cereal rice obtained in the step S4 in a disposable vessel with a sandwich layer, and placing a heating bag in the sandwich layer of the disposable vessel.
The cooking liquor is an aqueous solution containing 0.4 wt% of an emulsion stabilizer and 0.04 wt% of citric acid, and the emulsion stabilizer is beta-cyclodextrin and soluble soybean polysaccharide in a weight ratio of 1: 1. The dispersant was an aqueous solution of 0.9 wt% palm oil and 0.5 wt% glycerol.
The two drying treatments are respectively as follows: microwave drying and freeze drying, wherein the drying process comprises the following steps: a1, sending the dispersed and cooled coarse cereal material into a microwave drying device, and quickly dehydrating at 110 ℃ until the surfaces of the rice grains are dried; a2, feeding the coarse cereal material subjected to microwave drying into a freeze dryer, freeze-drying for 3.5 hours at-15 ℃, and then adjusting the temperature to-25 ℃ for freeze-drying for 7 hours.
The sterilization treatment is completed in a pressure sterilization pot, the pressure in the sterilization pot is 0.21MPa, and the sterilization time is 9 min.
An instant rice made from five cereals is prepared by the above preparation method.
Example 4
The invention discloses a preparation method of instant mixed grain rice, which comprises the following steps of S1, obtaining the following raw materials in parts by weight: 175 parts of rice, 55 parts of black rice, 45 parts of red beans, 20 parts of corn and 10 parts of black beans, mixing the raw materials into a coarse cereal material, cleaning the coarse cereal material, and putting the cleaned coarse cereal material into a vessel to soak for 1 hour at room temperature; s2, cleaning the soaked coarse cereal again, transferring the coarse cereal to a cooking pot, adding cooking liquor, and cooking until the gelatinization degree of the rice is 50%; s3, taking out the cooked coarse cereal material from the cooking pot, adding the dispersing agent, stirring until the dispersing agent is uniformly coated on the rice grains, dispersing and cooling to room temperature; s4, drying the cooled coarse cereal rice twice and sterilizing once, wherein the water content of the dried coarse cereal rice is 40%; and S5, hermetically storing the coarse cereal rice obtained in the step S4 in a disposable vessel with a sandwich layer, and placing a heating bag in the sandwich layer of the disposable vessel.
The cooking liquor is an aqueous solution containing 0.6 wt% of an emulsion stabilizer and 0.03 wt% of citric acid, and the emulsion stabilizer is beta-cyclodextrin and soluble soybean polysaccharide in a weight ratio of 0.8: 1. The dispersant was an aqueous solution of 1.2 wt% palm oil and 0.8 wt% glycerol.
The two drying treatments are respectively as follows: microwave drying and freeze drying, wherein the drying process comprises the following steps: a1, sending the dispersed and cooled coarse cereal material into a microwave drying device, and quickly dehydrating at 80 ℃ until the surfaces of the rice grains are dried; a2, conveying the coarse cereal material subjected to microwave drying into a freeze dryer, freeze-drying for 4 hours at-15 ℃, and then adjusting the temperature to-25 ℃ for freeze-drying for 6-8 hours.
The sterilization treatment is completed in a pressure sterilization pot, the pressure in the sterilization pot is 0.18MPa, and the sterilization time is 8 min.
An instant rice made from five cereals is prepared by the above preparation method.
The instant mixed grain rice prepared by the implementation steps 1-4 is eaten by adding a proper amount of purified water into the mixed grain rice and then heating and cooking the mixed grain rice by a heating bag to ensure that the mixed grain rice is cooked to be in a fully cooked state.
In the preparation process, the coarse cereal material is soaked to fully absorb moisture, so that the cooking time is reduced, and cooking liquor is added during cooking to further reduce the cooking time and improve the cooking efficiency. Cooking coarse cereals to gelatinization degree of 50-70%, stopping cooking when the coarse cereals are not completely cooked, drying, and cooking again with heating bag. The coarse cereal material is processed into a half-cooked state, so that the final taste of the coarse cereal rice is ensured, and the cooking degree of the rice after secondary cooking is also ensured.
The drying process adopts two times of drying, wherein the two times of drying are microwave drying and freeze drying in sequence, the surface of the coarse cereal rice is quickly dehydrated through the microwave drying, and the water in the coarse cereal rice is separated out through the freeze drying. Through twice drying, the coarse cereal rice can fully absorb moisture when being steamed and boiled for the second time, the gelatinization degree of the coarse cereal rice is ensured, and the soft and glutinous taste of the coarse cereal rice is improved.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by one of ordinary skill in the art and related arts based on the embodiments of the present invention without any creative effort, shall fall within the protection scope of the present invention. Structures, devices, and methods of operation not specifically described or illustrated herein are generally practiced in the art without specific recitation or limitation.
Claims (6)
1. A preparation method of instant rice with five cereals is characterized by comprising the following steps,
s1, obtaining the following raw materials in parts by weight: 150 parts of rice, 180 parts of black rice, 40-60 parts of black rice, 30-50 parts of red beans, 20-40 parts of corn and 10-20 parts of black beans, the raw materials are mixed into a coarse cereal material, the coarse cereal material is cleaned and then placed into a vessel for soaking for 1-2 hours at room temperature;
s2, cleaning the soaked coarse cereal again, transferring the coarse cereal to a cooking pot, adding cooking liquor, and cooking until the gelatinization degree of the rice is 50-70%;
s3, taking out the cooked coarse cereal material from the cooking pot, adding the dispersing agent, stirring until the dispersing agent is uniformly coated on the rice grains, dispersing and cooling to room temperature;
s4, drying the cooled coarse cereal rice twice and sterilizing once, wherein the water content of the dried coarse cereal rice is 30-40%;
and S5, hermetically storing the coarse cereal rice obtained in the step S4 in a disposable vessel with a sandwich layer, and placing a heating bag in the sandwich layer of the disposable vessel.
2. The method for preparing instant rice mixed with grains as claimed in claim 1, wherein the cooking solution is an aqueous solution containing 0.3-0.6 wt% of emulsion stabilizer and 0.03-0.05 wt% of citric acid, the emulsion stabilizer is beta-cyclodextrin and soluble soybean polysaccharide in a weight ratio of 0.8-1.2: 1.
3. The method for preparing instant rice mixed with cereals as claimed in claim 1, wherein the dispersant is an aqueous solution of 0.6-1.2 wt% palm oil and 0.3-0.8 wt% glycerin.
4. The preparation method of instant rice mixed with cereals as claimed in claim 1, wherein the two drying treatments are respectively: microwave drying and freeze drying, wherein the drying process comprises the following steps:
a1, sending the dispersed and cooled coarse cereal material into a microwave drying device, and rapidly dehydrating at 80-150 ℃ until the surfaces of the rice grains are dried;
a2, feeding the coarse cereal material subjected to microwave drying into a freeze dryer, freeze-drying for 3-4h at-15 ℃, and then adjusting the temperature to-25 ℃ for freeze-drying for 6-8 h.
5. The preparation method of the instant rice with the five cereals as claimed in claim 1, wherein the sterilization treatment is completed in a pressure sterilization pot, the pressure in the sterilization pot is 0.18-0.25MPa, and the sterilization time is 8-10 min.
6. An instant rice made from mixed grains, which is prepared by the preparation method of any one of claims 1 to 5.
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| CN113383903A (en) * | 2021-07-12 | 2021-09-14 | 安徽燕之坊食品有限公司 | Instant coarse cereal rice stored at normal temperature and preparation method thereof |
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