CN113812567B - Purple rice instant rice and preparation method thereof - Google Patents
Purple rice instant rice and preparation method thereof Download PDFInfo
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- CN113812567B CN113812567B CN202110932650.XA CN202110932650A CN113812567B CN 113812567 B CN113812567 B CN 113812567B CN 202110932650 A CN202110932650 A CN 202110932650A CN 113812567 B CN113812567 B CN 113812567B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides purple instant rice and a preparation method thereof. Aiming at the particularity of the raw materials of the purple rice, the invention adopts a specific cooking liquor to cook the purple rice, and then adopts a technique of combining roller drying with hot air drying to dry, thereby solving the problems of bad taste, poor rehydration, hard rice grains, clamping and the like commonly existing in the instant rice of the purple rice, effectively reducing the aging degree of the starch of the purple rice, avoiding caking of the dehydrated purple rice, plumping rice grains, better restoring the grain shape of the rice, improving the appearance quality of the purple rice grains, effectively retaining anthocyanin and flavor aroma in the purple rice, and improving the taste and nutritive value of the purple rice after rehydration.
Description
Technical Field
The invention belongs to the field of food processing. More particularly, to a purple instant rice and a preparation method thereof.
Background
Along with the rapid development of social economy, the life rhythm of people is continuously accelerated, and the demand of the market for instant foods is continuously increased. In the instant food, the instant rice has the characteristics of convenience, can meet the nutrition requirements and eating habits of people, is popular with people, and has very broad market prospect. In the early 'second war' period, european and American countries developed instant rice as a military food, and research on instant rice is not carried out until 90 s in China, and the instant rice comprises products such as sterile packaged rice, frozen rice, self-heating rice and the like. At present, the self-heating rice is mainly made of rice, such as the patents CN201110230991.9, CN201310386884.4 and CN201410053700.7, but the self-heating rice has single nutrition in general.
The purple rice is also called as 'purple pearl', and rice grains are long and thin and have a purple black color, compared with common white rice, the purple rice is rich in minerals and vitamins, anthocyanin is also rich in the skin of the purple rice, and a unique fragrance can be emitted after the purple rice is steamed, so that the purple rice is more and more favored by consumers. However, related products and researches on the instant rice of purple rice are not seen at present, and the preparation method of the instant rice of common white rice is not suitable for the preparation of the instant rice of purple rice because of the special characteristics of raw materials of purple rice, and the main reasons are as follows: (1) The purple rice is rich in a large amount of anthocyanin, and the anthocyanin is easily lost to a large extent in the cooking and drying processes, so that the flavor of the purple rice is lost and changed after rehydration; (2) Purple rice belongs to brown rice, and is prepared into convenient rice with poor rehydration, and the rehydrated rice is hard and is sandy, and the taste and quality are seriously reduced.
Therefore, there is a need for the development of instant rice containing purple rice which can effectively maintain the flavor components of the purple rice and improve the rehydration and mouthfeel.
Disclosure of Invention
Aiming at the defects of the prior art, the invention fills the blank of preparing instant rice by using purple rice, and aims to provide the instant rice with purple rice and the preparation method thereof. The instant purple rice provided by the invention can effectively reduce the aging degree of the purple rice starch through a specific steaming and drying dehydration scheme, avoid caking during dehydration of the purple rice, improve the appearance quality of the purple rice grains, retain anthocyanin and flavor aroma in the purple rice to a greater extent, and improve the sensory and nutritional values of the purple rice after rehydration.
The primary aim of the invention is to provide a preparation method of purple instant rice.
Another object of the present invention is to provide the instant rice of purple rice prepared by the above method.
The above object of the present invention is achieved by the following technical solutions:
the invention provides a preparation method of purple instant rice, which comprises the following steps:
s1, soaking purple rice in warm water for 45-60 min;
s2, preparing a cooking solution containing 0.1 to 1 percent of sucrose fatty acid ester, 0.1 to 1 percent of soy protein isolate, 0.3 to 1 percent of locust bean gum and 0.05 to 0.5 percent of beta-cyclodextrin;
s3, adding the cooking liquor obtained in the step S2 into the purple rice soaked in the step S1, and cooking for 15-20 min, wherein the mass ratio of the purple rice to the cooking liquor is 1:1, a step of;
s4, scattering the cooked purple rice, and showering with warm water;
s5, drum-drying the flushed purple rice at 100-110 ℃ for 40-50 min, and then, turning to 60-70 ℃ for air-blast drying for 20-30 min;
s6, cooling and packaging the dried purple rice to obtain the purple instant rice.
Due to the specificity of the raw materials of the purple rice, the flavor and taste quality of the purple rice instant rice cannot be improved only according to the related technical teaching summarized in the technical field and suitable for preparing other varieties of instant rice. Through a great deal of experiments, the invention is summarized that the cooking liquid prepared from sucrose fatty acid ester, soy protein isolate, locust bean gum and beta-cyclodextrin is cooked together with the purple rice, and then the drum drying is combined with the hot air drying technology, so that the flavor quality of the purple rice can be well reserved, the aging degree of the purple rice starch is reduced, the caking of the rice during the dehydration is effectively avoided, the appearance form of the rice grains is improved, and the rehydration performance and the sensory quality of the purple rice after rehydration are improved.
The sucrose fatty acid ester and the soy isolate protein added in the cooking liquid are beneficial to delaying the aging of starch during the storage period of the purple rice and improving the taste of the re-hydrated rice; the locust bean gum and the beta-cyclodextrin are added into the cooking liquid, so that the synergistic effect of retaining the fragrance of the purple rice can be achieved; in addition, locust bean gum is a hydrocolloid, and in the gelatinization process of starch, free water in a system competing with the starch can influence gelatinization of the purple rice starch and delay aging of the purple rice starch, so that the taste of the rehydrated purple rice is improved.
The invention adopts the technique of combining roller drying with hot air drying, thereby better shortening the dehydration time of rice, reducing the water content of rice as soon as possible, delaying the aging degree of purple rice, reducing the hardness of the rice after rehydration and improving the taste. The rice is dehydrated in a roller drying mode in the earlier stage of drying, and is inflated again in a high-temperature environment, so that more holes can be formed after the rice grains are dehydrated, the rehydration rate of the rice is improved, and the rehydration time is reduced; the rice is dried by rolling, so that rice grains can be effectively separated, the problem of adhesion between rice is solved, and the grain form of the rice is better restored; and the alpha state of the steamed purple rice starch can be quickly fixed by adopting high-temperature drying, so that retrogradation of the steamed purple rice starch is prevented.
Preferably, the soaking in the step S1 is performed until the water content of the purple rice is 30% -35%.
Preferably, purple rice is rinsed with chilled water prior to step S1. Because the skin of the purple rice is rich in anthocyanin which is easy to dissolve in water, the washing process does not need to be rubbed.
Preferably, the preparation method of the cooking liquor in the step S2 comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing for 5-15 min at 10000-12000/min under ice bath, adding locust bean gum and beta-cyclodextrin into the dispersion, and mixing to obtain the final product.
Preferably, the soaked purple rice in step S3 is drained purple rice after soaking.
Preferably, after step S5, the adhered rice grains are rubbed by a rubbing machine, and a vibrating screen is used for separating the scraps from the rice grains.
Preferably, the warm water is water at 20-25 ℃. The step S5 is to wash out the gelatinized starch on the surface of the rice.
Preferably, the moisture content of the dried purple rice in the step S5 is less than 10%. Is beneficial to prolonging the storage property of the purple rice product.
Preferably, the breaking in step S4 is breaking by using a deblocking machine.
Preferably, the cooking in step S3 is steam cooking.
In addition, the purple instant rice prepared by the process method is also in the protection scope of the invention.
The eating mode of the purple instant rice of the invention is as follows: placing purple rice instant rice in a rice box according to the following formula 1:1 (v: v) meter water ratio is filled with distilled water, a heating bag is put into a heating box and then is added with a certain amount of water, a cover is quickly covered, and the rice water heating box can be eaten after waiting for about 8 minutes without generating air.
Compared with the prior art, the invention has the beneficial effects that:
the invention firstly uses the purple rice to prepare the instant rice, and researches and obtains the optimal production process suitable for the instant rice by a large number of experiments.
Drawings
FIG. 1 is anthocyanin content of purple rice instant rice;
FIG. 2 shows the hardness of instant purple rice after rehydration for storage of the instant purple rice for different days;
FIG. 3 is a schematic view of four major components of the disposable self-heating cutlery box;
in the figures, experimental examples 1, 2, 3, 4, 5, and 6 refer to examples 1, 2, 3, 4, 1, and 6, respectively.
Detailed Description
The invention is further described in connection with the accompanying drawings and the detailed description, which are not intended to be limiting in any way. Raw materials reagents used in the examples of the present invention are conventionally purchased raw materials reagents unless otherwise specified.
Example 1 preparation of purple Rice instant Rice
(1) Washing purple rice with clear water for 1 time to remove impurities and dust without kneading;
(2) Soaking the purple rice in warm water at 25 ℃ according to a certain feed-liquid ratio (1:3) for 45min to enable the purple rice to absorb a proper amount of water, wherein the water content of the purple rice is measured to be 31.4%;
(3) Draining the soaked purple rice, and according to the following steps: the cooking liquor (1:1/w: w) was added to the cooking liquor (containing 0.2% sucrose fatty acid ester, 0.1% soy protein isolate, 0.4% locust bean gum and 0.08% beta-cyclodextrin), followed by cooking with steam for 15min to obtain half cooked purple rice.
(4) Delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice with warm water at 25 ℃, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 100 ℃ for drum drying for 50min, then placing the cooked rice in a sieve, transferring the sieved rice into a blast drying oven at 65 ℃ for 20min, and measuring that the moisture content of the dried purple cooked rice is 9.7%;
(5) And (3) the dried rice is rubbed and dispersed by a rubbing machine, the scraps and the rice grains are separated by a vibrating screen, and the rice grains are cooled to a room, and are subjected to warm finishing and packaging to obtain the purple instant rice.
The preparation method of the cooking liquid comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing for 5-15 min at 10000-12000 r/min under ice bath, adding locust bean gum and beta-cyclodextrin into the dispersion, and mixing.
Example 2 preparation of purple Rice instant Rice
(1) Washing purple rice with clear water for 1 time to remove impurities and dust without kneading;
(2) Soaking the purple rice in warm water at 25 ℃ according to a certain feed-liquid ratio (1:3) for 45min to enable the purple rice to absorb a proper amount of water, wherein the water content of the purple rice is measured to be 32.1%;
(3) Draining the soaked purple rice, and according to the following steps: the cooking liquor (1:1/w: w) was added with the cooking liquor (containing 0.2% sucrose fatty acid ester, 0.1% soy protein isolate, 0.5% locust bean gum and 0.06% beta-cyclodextrin), followed by cooking with steam for 15min to obtain half-cooked purple rice.
(4) Delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice with warm water at 25 ℃, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 110 ℃ for drum drying for 50min, then placing the cooked rice in a sieve, transferring the sieved rice into a blast drying oven at 65 ℃ for 30min, and measuring that the moisture content of the dried purple cooked rice is 9.7%;
(5) And (3) the dried rice is rubbed and dispersed by a rubbing machine, the scraps and the rice grains are separated by a vibrating screen, and the rice grains are cooled to a room, and are subjected to warm finishing and packaging to obtain the purple instant rice.
The preparation method of the cooking liquid comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing at 10000r/min under ice bath for 15min, adding locust bean gum and beta-cyclodextrin, and mixing.
Example 3 preparation of purple Rice instant Rice
(1) Washing purple rice with clear water for 1 time to remove impurities and dust without kneading;
(2) Soaking the purple rice in warm water at 25 ℃ according to a certain feed-liquid ratio (1:3) for 45min to enable the purple rice to absorb a proper amount of water, wherein the water content of the purple rice is measured to be 32.6%;
(3) Draining the soaked purple rice, and according to the following steps: the cooking liquor (1:1/w: w) was added to the cooking liquor (containing 0.3% sucrose fatty acid ester, 0.3% soy protein isolate, 0.5% locust bean gum and 0.08% beta-cyclodextrin), followed by cooking with steam for 15min to obtain half-cooked purple rice.
(4) Delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice with warm water at 25 ℃, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 100 ℃ for drum drying for 40min, then placing the cooked rice in a sieve, transferring the sieved rice into a blast drying oven at 65 ℃ for 30min, and measuring that the moisture content of the dried purple cooked rice is 9.4%;
(5) And (3) the dried rice is rubbed and dispersed by a rubbing machine, the scraps and the rice grains are separated by a vibrating screen, and the rice grains are cooled to a room, and are subjected to warm finishing and packaging to obtain the purple instant rice.
The preparation method of the cooking liquid comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing at 10000r/min under ice bath for 15min, adding locust bean gum and beta-cyclodextrin, and mixing.
Example 4 preparation of purple Rice instant Rice
(1) Washing purple rice with clear water for 1 time to remove impurities and dust without kneading;
(2) Soaking the purple rice in warm water at 25 ℃ according to a certain feed-liquid ratio (1:3) for 45min to enable the purple rice to absorb a proper amount of water, wherein the water content of the purple rice is measured to be 34.1%;
(3) Draining the soaked purple rice, and according to the following steps: the cooking liquor (1:1/w: w) was added to the cooking liquor (containing 0.1% sucrose fatty acid ester, 0.1% soy protein isolate, 0.3% locust bean gum and 0.05% beta-cyclodextrin), followed by cooking with steam for 20min to obtain half cooked purple rice.
(4) Delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice with warm water at 25 ℃, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 110 ℃ for drum drying for 40min, then placing the cooked rice in a sieve, transferring the sieved rice into a blast drying oven at 65 ℃ for 20min, and measuring that the moisture content of the dried purple cooked rice is 9.5%;
(5) And (3) the dried rice is rubbed and dispersed by a rubbing machine, the scraps and the rice grains are separated by a vibrating screen, and the rice grains are cooled to a room, and are subjected to warm finishing and packaging to obtain the purple instant rice.
The preparation method of the cooking liquid comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing at 12000r/min under ice bath for 5min, adding locust bean gum and beta-cyclodextrin, and mixing.
Example 5 preparation of purple Rice instant Rice
(1) Washing purple rice with clear water for 1 time to remove impurities and dust without kneading;
(2) Soaking the purple rice in warm water at 25 ℃ according to a certain feed-liquid ratio (1:3) for 60min to enable the purple rice to absorb a proper amount of water, wherein the water content of the purple rice is measured to be 34.9%;
(3) Draining the soaked purple rice, and according to the following steps: the cooking liquor (1:1/w: w) was added to the cooking liquor (containing 1% sucrose fatty acid ester, 1% soy protein isolate, 0.4% locust bean gum and 0.08% beta-cyclodextrin), followed by cooking with steam for 15min to obtain half-cooked purple rice.
(4) Delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice by using warm water at 25 ℃, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 100 ℃ for drum drying for 50min, then placing the cooked rice in a sieve, transferring the sieved rice into a blast drying oven at 70 ℃ for 20min, and measuring that the moisture content of the dried purple cooked rice is 9.8%;
(5) And (3) the dried rice is rubbed and dispersed by a rubbing machine, the scraps and the rice grains are separated by a vibrating screen, and the rice grains are cooled to a room, and are subjected to warm finishing and packaging to obtain the purple instant rice.
The preparation method of the cooking liquid comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing at 10000r/min under ice bath for 10min, adding locust bean gum and beta-cyclodextrin, and mixing.
Example 6 preparation of purple Rice instant Rice
(1) Washing purple rice with clear water for 1 time to remove impurities and dust without kneading;
(2) Soaking the purple rice in warm water at 25 ℃ according to a certain feed-liquid ratio (1:3) for 50min to enable the purple rice to absorb a proper amount of water, wherein the water content of the purple rice is measured to be 34.5%;
(3) Draining the soaked purple rice, and according to the following steps: the cooking liquor (1:1/w: w) was added with the cooking liquor (containing 0.2% sucrose fatty acid ester, 0.1% soy protein isolate, 1% locust bean gum and 0.5% beta-cyclodextrin), followed by cooking with steam for 15min to obtain half-cooked purple rice.
(4) Delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice by using warm water at 25 ℃, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 100 ℃ for drum drying for 50min, then placing the cooked rice in a sieve, transferring the sieved rice into a blast drying oven at 60 ℃ for 30min, and measuring that the moisture content of the dried purple cooked rice is 9.7%;
(5) And (3) the dried rice is rubbed and dispersed by a rubbing machine, the scraps and the rice grains are separated by a vibrating screen, and the rice grains are cooled to a room, and are subjected to warm finishing and packaging to obtain the purple instant rice.
The preparation method of the cooking liquid comprises the following steps: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing at 12000r/min under ice bath for 10min, adding locust bean gum and beta-cyclodextrin, and mixing.
Comparative example 1
The preparation was the same as in example 1, except that the cooking liquor contained 0.01% sucrose fatty acid ester, 0.01% soy protein isolate, 0.05% locust bean gum and 0.01% beta-cyclodextrin.
Comparative example 2
The preparation method is the same as in example 1, except that locust bean gum is not contained in the cooking solution.
Comparative example 3
The preparation method is the same as in example 1, except that the cooking liquor does not contain beta-cyclodextrin.
Comparative example 4
The preparation method is the same as in example 1, except that the cooking liquor does not contain sucrose fatty acid ester.
Comparative example 5
The preparation method is the same as in example 1, except that locust bean gum in the cooking solution is replaced by carrageenan.
Comparative example 6
The preparation method is the same as in example 1, except that the drying in step (4) is not roller drying, but drying is carried out in a forced air drying oven at 65 ℃ until the moisture content of the purple rice is lower than 10%.
Comparative example 7
The preparation method is the same as in example 1, except that the step (4) is: delivering cooked rice to a deblocking conveyor belt, beating and scattering the cooked rice in a deblocking machine, flushing out gelatinized starch on the surface of the cooked rice with warm water, delivering the cooked rice scraped by a scraper knife at the terminal of the conveyor belt to a roasting machine at 80 ℃ for drum drying for 50min, placing the cooked rice in a sieve, transferring the sieved cooked rice into a blast drying oven at 65 ℃, and drying until the water content of the dried cooked rice is lower than 10%.
Experiment 1 test of rehydration Properties of instant Rice
The instant rice of purple rice prepared in examples 1 to 6 and comparative examples 1 to 7 was subjected to a rehydration test.
1. Experimental method
1) Determination of rehydration Rate: accurately weighing the finished instant rice A g of purple rice, placing into a beaker, adding 5 times of boiling water, immediately capping, immediately draining after rehydrating in a water bath at 90 ℃ for 15min, and sucking water on the surface of the rice with filter paper and a suction tube, then weighing B g, wherein the rehydration rate is represented by B/A. 3 groups of purple rice were arranged in parallel, and the results were averaged.
2) Determination of rehydration time: weighing about 10g of purple rice finished instant rice, placing into a beaker, adding 5 times of boiling water, immediately capping, placing into a water bath kettle at 90 ℃ for rehydration, sealing for 5min, taking out 1 grain of rice from the beaker, placing onto a glass plate, capping another glass plate and pressing the glass plate, observing whether white cores exist on the rice grains on the glass plate, measuring for 1 time at intervals of 0.5min until no white cores exist, and recording time at the moment to be the rehydration time of the instant rice. 3 groups of purple rice were arranged in parallel, and the results were averaged.
2. Experimental results
Table 1 rehydration Properties of purple Rice instant Rice
As can be seen from the results in Table 1, the instant rice prepared by the embodiment of the invention has good rehydration, the rehydration time is 5.75-6.75 min, and the rehydration rate is 2.22-2.38%. In addition, the instant purple rice of comparative examples 6 to 7 can be seen to have longer rehydration time, reaching 9.5 to 10.5 minutes, and lower rehydration rate, which is 1.89 to 1.91 percent. The invention can effectively improve the rehydration characteristic of the purple rice instant rice by controlling a specific drying mode.
Anthocyanin content in the instant purple rice prepared in examples 1 to 6 and comparative examples 1 to 7 was tested.
1. Experimental method
1) Sample preparation: crushing purple rice instant rice to obtain purple rice powder, weighing 0.1g of purple rice powder which is sieved by a 100-mesh sieve, adding 10mL of purple rice powder according to 85:15, extracting with 95% ethanol and 1.5mol/L HCl in water bath at 60deg.C for 5h, re-sizing to 10mL, shaking, and standing to obtain anthocyanin solution.
2) The method for measuring the purple rice anthocyanin comprises the following steps: the absorbance of the sample solution was measured at 540 nm. The average was taken 5 replicates.
2. Experimental results
The results of the anthocyanin content tests in the instant purple rice prepared in examples 1 to 6 and comparative examples 1 to 7 are shown in FIG. 1, and it can be seen from FIG. 1 that the anthocyanin content in the instant purple rice prepared in examples 1 to 6 is higher than 0.06g/100g according to the method of the present invention, whereas in the comparative examples, the anthocyanin content in the instant purple rice prepared in other methods except the method of comparative example 4 is only 0.035-0.055 g/100g, which indicates that the instant purple rice prepared by controlling the specific preparation method of the present invention can effectively retain anthocyanin in the instant purple rice, and the nutritional value of the instant purple rice is improved.
The starch aging degree of the instant rice of purple rice prepared in examples 1 to 6 and comparative examples 1 to 7 was tested.
1. Experimental method
Research shows that the hardness can well reflect the aging degree of starch, and the higher the hardness is, the higher the aging degree is. Weighing 10g of instant rice finished product, placing into a beaker, adding 5 times of boiling water, immediately capping, rehydrating in a water bath at 90 ℃ for 15min, immediately removing excessive water by using a suction pipe, cooling the purple rice to room temperature, sealing the rehydrated purple rice, placing in a refrigerator at 4 ℃, and measuring hardness by using a texture analyzer (Shimadzu corporation) after storing for 0, 3 and 7 days. Measuring texture parameters of the purple rice: measuring the speed before measuring 1mm/s, measuring the speed after measuring 1mm/s, and measuring the speed after measuring 2mm/s; the trigger force value was 5g and the compression ratio was 50%. The object stage and the probe are required to be wiped clean for measuring the gap. 5 replicates were run for each sample and averaged.
2. Experimental results
Fig. 2 is a hardness test result of the instant purple rice after rehydration in a refrigerator at 4 c for different days, and as can be seen from fig. 2, the instant purple rice prepared according to the methods of examples 1 to 6 of the present invention has lower hardness than comparative examples 1 to 7, and the hardness of examples 1 to 6 is still lower than comparative examples 1 to 7 after a certain number of days of retrogradation, which illustrates that the instant purple rice of the present invention obtained by controlling a specific preparation method can reduce the hardness of rice and delay retrogradation of rice to some extent.
Experiment 4 hardness, chewing degree and sensory evaluation experiment of instant rice of purple rice
1. Experimental method
(1) Hardness and chewing degree tests were performed on the purple instant rice prepared in examples 1 to 6 and comparative examples 1 to 7 after rehydration:
weighing 10g of instant rice finished product of purple rice, placing into a beaker, adding 5 times of boiling water, immediately capping, rehydrating in a water bath at 90 ℃ for 15min, immediately removing excessive water by using a straw, and measuring hardness and chewiness by using a texture analyzer (Shimadzu corporation) after the instant rice of purple rice is cooled to room temperature. Measuring texture parameters of the purple rice: measuring the speed before measuring 1mm/s, measuring the speed after measuring 1mm/s, and measuring the speed after measuring 2mm/s; the trigger force value is 5g, the compression ratio is 50%, and the interval time between two compressions is 5s. The object stage and the probe are required to be wiped clean for measuring the gap. 5 replicates were run for each sample and averaged.
(2) Sensory evaluation after rehydration of the purple instant rice prepared in examples 1 to 6 and comparative examples 1 to 7:
40 g to 50g of purple rice instant rice is taken and placed in Mi Fanhe (fig. 3 (2)), and the weight ratio is 1:1 (v: v) meter water ratio, distilled water is injected, a heating bag (3) is placed in a heating box (4) in fig. 3, a certain amount of water is quickly added, then a cover (1) in fig. 3 is quickly covered on the box, and sensory evaluation can be performed after waiting about 8 minutes until no air is generated any more.
The sensory evaluation method for detecting the rice and rice cooking quality is referred to GB-T15682-2008 grain and oil, a panel group consisting of 10 people carries out sensory evaluation on the color, form, taste, fragrance and taste of the instant rice after rehydration, and each index is divided into 10 minutes and 100 minutes. The detailed scoring criteria are shown in table 2.
Table 2 appearance evaluation table of instant rice
2. Experimental results
TABLE 3 texture Properties and sensory evaluation scores of purple Rice instant Rice
As can be seen from the results of Table 3, the instant purple rice prepared according to the methods of examples 1 to 6 of the present invention was lower in hardness and chewiness than those of comparative examples 1 to 7, and had better sensory scores than those of comparative examples 1 to 7, and although the instant purple rice prepared in comparative examples 1 and 2 was close to examples 1 to 6 in sensory scores, it was found from the experimental results of anthocyanin content and starch aging in the instant purple rice that the instant purple rice of comparative examples 1 and 2 was not suitable for long-term storage, and in which anthocyanin loss was serious.
According to the processing technology of the instant purple rice disclosed by the invention, the problems of poor taste, poor rehydration, hard rice grains, clamping and the like commonly existing in the instant purple rice are solved by adopting a specific cooking liquor to cook the instant purple rice and then adopting a roller drying and hot air drying combined technology to dry, the ageing of purple rice starch can be effectively reduced, caking of the instant purple rice during dehydration is avoided, rice particles are full, the particle shape of the instant purple rice is better restored, the sensory quality of the instant purple rice is improved, anthocyanin and flavor aroma in the instant purple rice are effectively reserved, and the taste and nutritive value of the instant purple rice after rehydration are improved.
It is to be understood that the above examples of the present invention are provided by way of illustration only and not by way of limitation of the embodiments of the present invention. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are desired to be protected by the following claims.
Claims (10)
1. A preparation method of purple instant rice is characterized by comprising the following steps:
s1, soaking purple rice in warm water for 45-60 min;
s2, preparing a cooking solution containing 0.1 to 1 percent of sucrose fatty acid ester, 0.1 to 1 percent of soy protein isolate, 0.3 to 1 percent of locust bean gum and 0.05 to 0.5 percent of beta-cyclodextrin;
s3, adding the cooking liquor obtained in the step S2 into the purple rice soaked in the step S1, and cooking for 15-20 min, wherein the mass ratio of the purple rice to the cooking liquor is 1:1, a step of;
s4, scattering the cooked purple rice, and showering with warm water;
s5, drum-drying the flushed purple rice at 100-110 ℃ for 40-50 min, and then, turning to 60-70 ℃ for air-blast drying for 20-30 min;
s6, cooling and packaging the dried purple rice to obtain the purple instant rice.
2. The method of claim 1, wherein the soaking in step S1 is performed until the water content of the purple rice is 30% -35%.
3. The method according to claim 1, wherein the purple rice is rinsed with cold water prior to step S1.
4. The method according to claim 1, wherein the cooking liquor of step S2 is prepared by: adding sucrose fatty acid ester and soybean protein isolate into water, dispersing for 5-15 min at 10000-12000 r/min under ice bath, adding locust bean gum and beta-cyclodextrin into the dispersion, and mixing to obtain the final product.
5. The method according to claim 1, wherein the soaked purple rice in step S3 is drained purple rice after soaking.
6. A method according to claim 1, wherein the adhering rice kernels are rubbed using a rubbing machine after step S5, and the debris is separated from the rice kernels using a vibrating screen.
7. The method according to claim 1, wherein the dried purple rice in step S5 has a moisture content of less than 10%.
8. The method according to claim 1, wherein the breaking up in step S4 is breaking up using a deblocking machine.
9. The method according to claim 1, wherein the cooking of step S3 is steam cooking.
10. The instant purple rice prepared by the method of any one of claims 1 to 9.
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