CN114698781B - 一种方便米饭及其制备方法 - Google Patents
一种方便米饭及其制备方法 Download PDFInfo
- Publication number
- CN114698781B CN114698781B CN202210382976.4A CN202210382976A CN114698781B CN 114698781 B CN114698781 B CN 114698781B CN 202210382976 A CN202210382976 A CN 202210382976A CN 114698781 B CN114698781 B CN 114698781B
- Authority
- CN
- China
- Prior art keywords
- rice
- instant rice
- dietary fiber
- oligosaccharide
- soluble dietary
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 66
- 235000009566 rice Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 65
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 26
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 229920001353 Dextrin Polymers 0.000 claims abstract description 17
- 239000004375 Dextrin Substances 0.000 claims abstract description 17
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 17
- 235000019425 dextrin Nutrition 0.000 claims abstract description 17
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 17
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 17
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 17
- 239000001259 polydextrose Substances 0.000 claims abstract description 17
- 229940035035 polydextrose Drugs 0.000 claims abstract description 17
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 11
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 11
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 238000007602 hot air drying Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 7
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000008446 instant noodles Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
-
- 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
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- 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
-
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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
Landscapes
- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开一种方便米饭及其制备方法，涉及方便米饭技术领域。本发明提供了一种方便米饭，包括以下重量份的组分：米/米粉100份、复合水溶膳食纤维5‑50份、单甘脂0‑1份；其中，所述复合水溶膳食纤维包括低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精。本发明采用复合水溶膳食纤维制作方便米饭，增加了米饭中的膳食纤维营养素的同时，加快了复水速度，减少了复水时间，更体现出快捷的特点。低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精三者复配，在增加了口感的基础上，复水率也相应提高。
Description
技术领域
本发明涉及方便米饭技术领域，尤其是一种方便米饭及其制备方法。
背景技术
现有制备方便米饭的方法，多采用大米粉、玉米淀粉进行熟化、成型、干燥，成型时其形似米粒，色泽呈类似大米的半透明状，食用时借助加热包(也可采用沸水浸泡5-10分钟)，将米粒吸水膨胀，然后加入菜、肉等调味酱，搅拌均匀后食用。现有制备方便米饭的方法，具有以下缺点：(1)增加了完全可消化的碳水化合物(淀粉)进行填充，其营养性更低，膳食纤维含量更低(<0.5％)；(2)淀粉含量过高、组织过于致密，在食用时不如方便面更为快速与方便，常规方便面多在5分钟左右即可食用，而方便米饭一般要在10分钟左右方可食用；(3)需要借助于加热包，增加了制作成本，如不添加加热包，则制作时间与制作后的产品口味受到影响。
发明内容
基于此，本发明的目的在于克服上述现有技术的不足之处而提供一种方便米饭及其制备方法。
为实现上述目的，本发明所采取的技术方案为：一种方便米饭，包括以下重量份的组分：米/米粉100份、复合水溶膳食纤维5-50份、单甘脂0-1份；其中，所述复合水溶膳食纤维包括低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精。
本发明提供了一种复合水溶膳食纤维和米复合的方便米饭，首先，增加了用整粒大米制作的方便米饭的复水速度，使其更快速成为可食用的米饭。其次，采用复合水溶性膳食纤维进行制作，增加了米饭中的膳食纤维营养素的同时，加快了复水速度，减少了复水时间，更体现出快捷的特点。最后，低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精三者复配，在增加了口感的基础上，复水率也相应提高。
优选地，所述的方便米饭，包括以下重量份的组分：水溶膳食纤维10-20份、单甘脂0.5-0.8份。
发明人在实际实验过程中发现，水溶膳食纤维和单甘脂复配也起到了协同增效的作用，口感和复水率进一步提升。
优选地，所述复合水溶膳食纤维中低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精的重量比为：低聚果糖：低聚半乳糖：聚葡萄糖/抗性糊精＝(0.1-1.5)：(0.1-1.5)：(0.1-1.5)。进一步优选地，所述复合水溶膳食纤维中低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精的重量比为：低聚果糖：低聚半乳糖：聚葡萄糖/抗性糊精＝1：1：1。
发明人在实际实验过程中发现，低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精三者复配，采用上述重量比时，口感更佳，复水率相对更高。
此外，本发明提供了所述的方便米饭的制备方法，包括如下步骤：
(1)按比例称量各组分；
(2)将米、复合水溶膳食纤维、单甘脂的混合物和水混合，浸泡、蒸煮、保温、离散、干燥后得到所述的方便米饭。
优选地，所述步骤(2)中，混合物和水的重量比为：混合物：水＝1：(1-1.4)；浸泡的温度为20-30℃，浸泡的时间为30-40min；蒸煮的时间为20-40min，保温的时间为10-15min。
优选地，所述步骤(2)中，干燥方式为热风烘干，热风烘干的温度为70-80℃，热风烘干的时间为12-15h。
优选地，所述步骤(2)中，干燥方式为油炸，油炸的温度为110-140℃。油炸米饭(含真空低温油炸工艺)的加工处理工艺，但不排除其它干燥工艺，实验证明，结合油炸干燥工艺可使方便米饭更快速地食用，与方便面的食用方法一致，因方便面的食用方法已广泛得到了消费者的认同，故更方便了消费者食用。
相对于现有技术，本发明的有益效果为：(1)增加了用整粒大米制作的方便米饭的复水速度，使其更快速成为可食用的米饭。(2)采用复合水溶性膳食纤维进行制作，增加了米饭中的膳食纤维营养素的同时，加快了复水速度，减少了复水时间，更体现出快捷的特点。(3)低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精三者复配，在增加了口感的基础上，复水率也相应提高。
具体实施方式
为更好的说明本发明的目的、技术方案和优点，下面将结合具体实施例对本发明作进一步说明。
实施例中，所使用的实验方法如无特殊说明，均为常规方法，所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例和对比例
本发明实施例和对比例所述方便米饭的组分及重量份选择如表1、表2所示，本发明表1和表2中以0：1：1为例，0仅表示不含该组分，只含有其余两种组分，方便米饭的制备方法如下：
(1)按比例称量各组分；
(2)将米、复合水溶膳食纤维、单甘脂的混合物和水混合，浸泡、蒸煮、保温、离散、干燥后得到所述的方便米饭；其中，混合物和水的重量比为：混合物：水＝1：1；浸泡的温度为25℃，浸泡的时间为30min；蒸煮的时间为25min，保温的时间为10min；
其中，干燥方式1为热风烘干，热风烘干的温度为70℃，热风烘干的时间为15h；干燥方式2为油炸，油炸的温度为130℃，油为棕榈油。
表1
表2
性能测试
(1)复水率：精确100克方便米饭，加入90℃以上热水350克，搅散后泡5分钟，采用筛网滤除多余水分，称复水后米饭的重量，通过(复水后重量/复水前重量*100％)的计算公式计算出复水率；
(2)感官测评，口感测评标准如表3所示，结合普通人饮食习惯进行的综合性评分，一般受米饭的糯性、韧性等影响，找到年龄20-50岁的10名志愿者对方便米饭进行综合测评，测试复水后米饭；
测试结果如表4所示；
表3
表4
表5
由表4-5对比可知，本发明实施例制备得到的方便米饭，复水率在230-260％之间，米饭粒型良好，口感极佳，有良好韧性，米饭微甜。水溶膳食纤维10-20份、单甘脂0.5-0.8份时，复水率在240-250％之间，口感更好。本发明实施例制备得到的方便米饭成品，水分含量均＜10％，符合基本要求。
本发明复合水溶膳食纤维中低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精的重量比为：低聚果糖：低聚半乳糖：聚葡萄糖/抗性糊精＝1：1：1时，复水率在240-250％之间，口感更好。对比例1-3复合水溶膳食纤维不含本发明特定的3种组分中至少一种，对比例6-8不选用本发明特定的3种组分，从结果来看，口感差且复水率低。对比例4-5是组分含量不在本发明保护范围内，从结果来看，复水率要么过高，要么过低，口感差。
最后所应当说明的是，以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。
Claims (6)
1.一种方便米饭，其特征在于，由以下重量份的组分组成：米/米粉100份、复合水溶膳食纤维10-20份、单甘脂0.5-0.8份；其中，所述复合水溶膳食纤维由低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精组成；
所述复合水溶膳食纤维中低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精的重量比为：低聚果糖：低聚半乳糖：聚葡萄糖/抗性糊精=（0.1-1.5）：（0.1-1.5）：（0.1-1.5）。
2.如权利要求1所述的方便米饭，其特征在于，所述复合水溶膳食纤维中低聚果糖、低聚半乳糖、聚葡萄糖/抗性糊精的重量比为：低聚果糖：低聚半乳糖：聚葡萄糖/抗性糊精=1：1：1。
3.一种如权利要求1-2任一项所述的方便米饭的制备方法，其特征在于，包括如下步骤：
（1）按比例称量各组分；
（2）将米、复合水溶膳食纤维、单甘脂的混合物和水混合，浸泡、蒸煮、保温、离散、干燥后得到所述的方便米饭。
4.如权利要求3所述的方便米饭的制备方法，其特征在于，所述步骤（2）中，混合物和水的重量比为：混合物：水=1：（1-1.4）；浸泡的温度为20-30℃，浸泡的时间为30-40min；蒸煮的时间为20-40min，保温的时间为10-15min。
5.如权利要求3所述的方便米饭的制备方法，其特征在于，所述步骤（2）中，干燥方式为热风烘干，热风烘干的温度为70-80℃，热风烘干的时间为12-15h。
6.如权利要求3所述的方便米饭的制备方法，其特征在于，所述步骤（2）中，干燥方式为油炸，油炸的温度为110-140℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210382976.4A CN114698781B (zh) | 2022-04-13 | 2022-04-13 | 一种方便米饭及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210382976.4A CN114698781B (zh) | 2022-04-13 | 2022-04-13 | 一种方便米饭及其制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114698781A CN114698781A (zh) | 2022-07-05 |
| CN114698781B true CN114698781B (zh) | 2024-02-13 |
Family
ID=82174138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210382976.4A Active CN114698781B (zh) | 2022-04-13 | 2022-04-13 | 一种方便米饭及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114698781B (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007259801A (ja) * | 2006-03-29 | 2007-10-11 | Kaneka Corp | 炊飯米様食品 |
| CN112971030A (zh) * | 2021-03-22 | 2021-06-18 | 武汉隆丰园生物科技有限公司 | 一种富硒高膳食纤维重组米及其加工方法 |
-
2022
- 2022-04-13 CN CN202210382976.4A patent/CN114698781B/zh active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007259801A (ja) * | 2006-03-29 | 2007-10-11 | Kaneka Corp | 炊飯米様食品 |
| CN112971030A (zh) * | 2021-03-22 | 2021-06-18 | 武汉隆丰园生物科技有限公司 | 一种富硒高膳食纤维重组米及其加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 不同添加剂对方便米饭最高黏度和室温黏度的影响;邹建等;粮油食品;第81-83页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114698781A (zh) | 2022-07-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7076381B2 (ja) | 揚げ物用衣材 | |
| US20070054029A1 (en) | Fiber-containing rice-based cereals and methods of preparation | |
| US20120045564A1 (en) | Agent for cooked rice | |
| KR101617380B1 (ko) | 전자레인지 조리가 가능한 찰떡용 프리믹스, 이를 이용하여 제조되는 찰떡 및 이의 제조방법 | |
| JPWO2017135353A1 (ja) | 揚げ物衣用改質小麦粉 | |
| US5759607A (en) | Use of propylene glycol aliginate to improve the texture of cooked pasta and pasta-like foods | |
| KR20090093458A (ko) | 유산균이 함유된 연질 육포제조방법 | |
| JP6975229B2 (ja) | 揚げ物用衣材ミックス | |
| CN114698781B (zh) | 一种方便米饭及其制备方法 | |
| US5258196A (en) | Pasta chips and process of preparation | |
| JP6571559B2 (ja) | 麺類の製造方法 | |
| CN106942604A (zh) | 一种油炸食品用米粉裹粉及其制备方法 | |
| CN111264758A (zh) | 一种高食味全谷物方便米饭的制备方法 | |
| CN113925143B (zh) | 一种休闲调味膨化鱼糜制品的制备方法 | |
| US20220007694A1 (en) | Method for producing cooked rice food | |
| KR20190092044A (ko) | 옥수수 튀김 닭 제조방법 | |
| JP3477473B2 (ja) | 低温で流通可能な米飯食品およびその製造方法 | |
| CN112244206A (zh) | 一种抗老化蒸米糕及其制备工艺 | |
| CN112544863A (zh) | 一种保鲜方便米粉的制备方法 | |
| KR20190124425A (ko) | 키토산 누룽지의 제조방법 및 상기 방법으로 제조된 키토산 누룽지 | |
| JP7153145B1 (ja) | 揚げ物用衣材組成物 | |
| KR102365250B1 (ko) | 액상 교반식 전자레인지 조리용 찰떡의 제조방법 | |
| KR20050072778A (ko) | 곡류 가공 식품용 품질 개량제 및 이를 이용한 곡류 가공식품 | |
| WO2021246440A1 (ja) | 唐揚げバッター用粉体組成物 | |
| JP4570543B2 (ja) | 米飯質改良剤 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |