CN115500459A - Instant rice suitable for plateau instant brewing - Google Patents

Abstract

The invention discloses instant rice suitable for plateau instant brewing, which is mainly prepared from the following raw materials: 25-35 parts of rice flour, 25-35 parts of highland barley flour, 5-15 parts of buckwheat flour, 2-5 parts of coconut oil, 2-7 parts of corn oligopeptide, 2-5 parts of animal-derived protein peptide combination, 0.5-5 parts of algal polysaccharide, 0.05-0.5 part of gamma-aminobutyric acid, 0.2-0.5 part of calcium acetate and 0-2 parts of monoglyceride and diglyceride fatty acid ester. The food-grade polysaccharide and polypeptide are added in the formula of the invention to prevent starch from aging, reduce the curing temperature and rehydration time of the prepared rice, improve the quality and quantity of protein of the rice, solve the problems of easy breaking and mouthfeel of the prepared rice, and simultaneously enable the prepared rice to be quickly and fully rehydrated after being brewed for 5-10min by warm water at about 50 ℃, thereby basically achieving the color, shape, taste and mouthfeel of the self-heating rice, and further solving the purposes that the rice can be eaten by being brewed by warm water or hot water in plateau areas, simply heated by heating bags and the like.

Description

Instant rice suitable for plateau instant brewing

Technical Field

The invention relates to the field of foods, in particular to a plateau instant brewing instant rice process.

Background

Due to special natural conditions such as high altitude, thin air, low air pressure and oxygen partial pressure, low air temperature, low wind humidity and the like in plateau areas, foods which can be eaten after being processed normally in plain areas, particularly rice, can have the problem of half-cooked or half-cooked foods in the plateau areas, and the taste and nutrient digestion and absorption of the foods are seriously influenced. In recent years, daily diet guarantee in plateau areas can solve the problem of half-cooked rice through special equipment and methods such as increasing cooking time. The health of people on plateau is affected by frequent eating of compressed dry food. The rice is used in most regions of the dietary habits of people in China, people on plateaus certainly prefer to eat the rice, and if the convenient rice which can be eaten directly or processed simply and is fragrant, sweet and delicious can be provided, the rice can be well supplemented for the current plateau grain.

The instant rice is classified into dehydrated type and moisture type according to the water content. The dehydrated instant rice is prepared by gelatinizing rice to different degrees, reducing the water content to be below 10%, and rehydrating when eating so that the rice fully absorbs water, the viscoelastic mouthfeel of fresh rice can be restored or partially restored, and the storability is good. However, at present, dehydrated rice is largely classified into press-puffed rice and α -type dehydrated rice. The starch of the extruded and puffed rice is completely gelatinized, the moisture content is controlled to be lower after the rice is dried, the reconstituted and granulated rice is fragile, the appearance form is poor, and the original taste and flavor of the rice can be lost; the alpha-type dehydrated rice is not completely gelatinized, and can be cooked with original taste and flavor only by heating the heating bag for two times, so that the consumer acceptance is high. Most of self-heating instant rice products sold in the market of China belong to alpha-type dehydrated rice, and the market of the self-heating instant rice is mainly tested in economically relatively developed non-plateau areas and plateau areas with the elevation of more than 3000 meters, and the problems of undercooking or retrogradation after cooking, poor chewing strength, insufficient viscoelasticity, poor mouthfeel and the like basically exist.

The extruded and puffed rice is completely gelatinized, and if the problems of frangibility and mouthfeel can be solved, the rice can be fully rehydrated, and the aims of eating by brewing with warm or hot water in a plateau area, simply heating by a heating bag and the like can be fulfilled.

In the related comparison documents of instant rice for instant brewing:

CN 112641045A discloses an instant self-heating rice and a preparation method thereof, wherein the self-heating rice is composed of 80-100 parts of raw material rice flour, 0-20 parts of five-cereal flour, 20-30 parts of water and 5-20 parts of food additives, the rice after grinding, extrusion curing and cutting molding has quick rehydration during brewing, the rice is heated to quickly absorb water to swell, and the rehydrated rice grains are full, uniform in color, glossy, moderate in hardness, complete in particles and not half-cooked. The food additive comprises 6-18 parts of modified starch, 0.5-3 parts of monoglyceride and diglycerol fatty acid ester and 0.05-1.2 parts of monocalcium phosphate. CN 113383902A discloses a nutritionally balanced brewed coarse cereal rice and a preparation method thereof, the nutritionally balanced brewed coarse cereal rice comprises a single regenerated coarse cereal rice bag and a vegetable bag, and the regenerated coarse cereal rice is mainly prepared from the following raw materials: 40-90% of rice, 2-40% of wheat, 2-20% of oat rice, 2-10% of sweet potato powder, 1-8% of potato powder and 1-10% of lotus root starch. CN1513356A relates to instant dehydrated rice and a preparation method thereof, the formula is only rice, the cooked rice is directly frozen and dried after being cooked, and the state of fresh rice can be achieved within 3 minutes after being brewed by hot water with the temperature of more than 60 ℃.

CN 102754776B relates to a method for processing rice capable of being brewed and eaten, the formula is only rice, the rice is directly frozen and dried after being cured, the finished product is placed in a container and is soaked in water of 90 ℃ for 4-5 minutes to be eaten, and the original fragrance and taste of the rice are fully maintained.

CN 114223843A discloses quick-brewing coarse food grain recombined rice and a preparation method thereof, wherein the recombined rice comprises 40-50 parts of rice flour, 10-20 parts of black rice flour, 2-5 parts of oat flour, 2-5 parts of quinoa wheat flour, 2-5 parts of brown rice flour, 2-5 parts of red bean flour, 2-5 parts of buckwheat flour, 2-5 parts of chickpea flour, 2-4 parts of black bean flour, 2-4 parts of white kidney bean flour, 0.5-2 parts of yeast powder, 5-10 parts of high amylose corn starch and 5-10 parts of soybean protein isolate powder. The invention uses the components of high amylose corn starch, soybean protein isolate powder and the like, so that the product has better taste and toughness.

The food additive of the comparison document CN 112641045A is too large in proportion, so that the mouthfeel is seriously influenced; CN1513356A and CN 102754776B are not prepared rice, and the rice is directly frozen and dried after being cured; CN 113383902A and CN 114223843A are both coarse grain recombined rice, and CN 113383902A is a heavy preparation method, belongs to low GI food, and is difficult to meet the energy requirement of high altitude.

Disclosure of Invention

The purpose of the invention is as follows: the invention provides instant rice suitable for highland instant brewing, so that the problems of frangibility and poor taste of the prepared rice are solved, and the purposes of brewing with warm or hot water, simple heating by a heating bag and the like in a plateau area can be achieved.

The technical scheme is as follows: in order to solve the technical problems, the technical scheme adopted by the invention is as follows:

the convenient rice suitable for plateau instant brewing comprises the following raw materials in parts by weight: 25-35 parts of rice flour, 25-35 parts of highland barley flour, 5-15 parts of buckwheat flour, 2-5 parts of coconut oil, 2-7 parts of corn oligopeptide, 2-5 parts of animal-derived protein peptide combination, 0.5-5 parts of algal polysaccharide, 0.05-0.5 part of gamma-aminobutyric acid, 0.2-0.5 part of calcium acetate and 0-2 parts of monoglyceride and diglyceride fatty acid ester.

Furthermore, the molecular weight of the corn oligopeptide is 300-500Da, and the protein content is 98%.

Further, the method is simple. The animal source protein peptide combination comprises yak meat protein peptide, egg yolk protein peptide and globin peptide powder, and is prepared by mixing the following components in a mass ratio of 1;

further, the animal-derived protein peptide composition is prepared by taking yak meat powder, egg yolk powder and pig blood powder as raw materials according to a protein mass ratio of 1:1:1, adjusting the concentration of the mixed protein to be 100mg/ml, adjusting the pH value to be 7.0-8.5, fermenting for 6 hours at 42 ℃ according to 0.1% Lactobacillus hilgardii, adding a commercially available mixed protease (aspergillus niger protease, acid protease and subtilisin, mixing according to the ratio of 1.

According to the principle that the biological medicine freeze-dried product can be quickly rehydrated and the activity is not influenced, a food-grade hydrophilic protective agent (algal polysaccharide and corn oligopeptide) with a nutritional value and a combination of gamma-aminobutyric acid and animal-derived protein peptide for improving the plateau function are added into a formula of the prepared rice (the instant rice), and an extrusion puffing process is adopted, so that the problems of easy breaking and taste of the prepared rice are solved, and meanwhile, the prepared rice can be quickly and fully rehydrated after being brewed for 5-10min by warm water at about 50 ℃, so that the color, shape, taste and mouthfeel of the instant rice are basically achieved, and the purposes that the prepared rice can be eaten after being brewed by warm water or hot water in plateau regions, a heating bag is simply heated and the like are achieved. The highland barley is a special product of the plateau, so that the plateau habit is favorably improved; the dietary fiber content of the highland barley and the buckwheat flour is high, so that satiety can be increased; the algal polysaccharide can reduce the curing temperature of the self-heating rice, can improve the immunity of the human body and improve the gastrointestinal function; the corn oligopeptide can also reduce the temperature of instant brewing and can enhance the absorption of calcium, phosphorus and trace elements; the animal source protein peptide not only improves the protein structure, supplements iron, reduces the temperature of instant brewing and improves the taste of the rice, but also can improve the brain oxygen content, improve the memory, eliminate the oxidation free radical and the like; the gamma-aminobutyric acid can improve the hypoxia tolerance, and the calcium acetate can supplement calcium and reduce the temperature of instant brewing. Therefore, the prepared rice can be used as the instant rice suitable for plateau instant brewing.

The invention relates to a method for making plateau instant rice, which comprises the following steps:

1) Weighing the raw materials in parts by weight;

2) Mixing rice flour, semen Avenae Nudae powder, and semen Fagopyri Esculenti powder with water to water content of 40-50%;

3) Mixing corn oligopeptide, animal source protein peptide combination, coconut oil, algal polysaccharide, gamma-aminobutyric acid, calcium acetate and monoglyceride and diglyceride fatty acid ester, adding 40% of drinking water, uniformly mixing, and preheating to 85 ℃ for later use;

4) Aging the mixed powder material at 105-110 deg.C in steam for about 20min, adding the mixture obtained in step 3), stirring thoroughly for 15-20min to obtain mixed rice material;

5) Extruding the mixture obtained in the step 4) by using a vacuum double-screw compression rice noodle machine, wherein the extruded silk is subjected to variable-temperature extrusion in 3 sections, the temperature of each section is 81-85 ℃, 108-111 ℃ and 98-103 ℃, the screw rotating speed of the passing screw rice noodle machine is 130-200rpm, and the passing time of the rice noodle mixture in each stage is 6-12 s. The diameter of the extruded rice flour is 2.0mm; then carrying out air cooling retrogradation, cutting and/or curling and shaping in cold air at 15 ℃ to obtain shaped prepared rice grains, wherein the cutting speed is 600-900rpm;

6) Passing the shaped rice grains obtained in the step 5) through a fluidized bed, separating the scraps from the rice grains by adopting a vibrating screen, and drying by microwave at the microwave heating temperature of 90-105 ℃ for 3-6 hours until the water content is reduced to 9.0% -12.5%;

7) And (6) subpackaging and vacuumizing the prepared rice obtained by microwave drying according to the specification, wherein the vacuum degree of the rice bag is 0.03-0.05 MPa.

Has the advantages that: compared with the prior art, the invention has the remarkable advantages that: the highland barley is added in the formula, so that the highland barley rice has the characteristics of plateaus, the food structure of the prepared rice is improved, and the habituation of plateau eating people is improved; the added corn oligopeptide is combined with the animal source protein peptide, so that the protein content is increased, the defect of rice lysine limitation is overcome, amino acid complementation is realized, and the taste and rehydration of the prepared rice are facilitated; the added algal polysaccharide is also helpful for the taste and rehydration of the prepared rice, has anti-aging effect, and can also reduce the addition amount of the monoglyceride and diglyceride fatty acid ester. Meanwhile, the added gamma-aminobutyric acid can improve the hypoxia tolerance, and the animal-derived protein peptide, the algal polysaccharide and the corn oligopeptide help the human body to adapt to the plateau environment to a certain extent. The prepared rice can be quickly and fully rehydrated after being brewed for 5-10min by warm water at about 50 ℃, has the taste of natural rice, is complete in shape and is not half-cooked, and the aims of being brewed by warm water or hot water in plateau areas, being simply heated by a heating bag and the like can be fulfilled.

Detailed Description

The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be construed as limiting the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The equipment, reagents or apparatuses used are not indicated by manufacturers, and are all conventional products commercially available.

In the following examples and comparative examples:

the production equipment is Shandong morning sun science and technology limited company and Shensheng microwave drying equipment limited company, and the equipment data related in the preparation method refers to the data provided by manufacturers.

Algal polysaccharide, a product of Xian Bainiankang Biotechnology Limited, with a net polysaccharide content of 50%, being a light yellow powder, having a cargo number BNK002;

food grade corn oligopeptide powder, purchased from Anhui Hua constant biology engineering company, with a molecular weight of 300-500Da and a protein content of 99%, is pale yellow powder with a cargo number of 0356;

all the vitamins and minerals are food grade or medicinal grade, and are collected from Nanjing pharmaceutical company and are in the period of validity.

Heating bag, nanjing aerospace technologies, inc.

The animal source protein peptide combination comprises: the yak meat protein peptide, the egg yolk protein peptide and the globin peptide are respectively prepared from yak meat powder, egg yolk powder and pig blood powder as raw materials in a protein mass ratio of 1:1:1, adjusting the pH value to 7.0-8.5, fermenting at 42 ℃ for 6 hours according to 0.1 percent of Lactobacillus hilgardii (selected from Lactobacillus hilgardii, strain number: CICC 24171), adding a commercial mixed protease, hydrolyzing at the temperature of 7.5 and 55 ℃ for 4 hours, inactivating the enzyme in 90 ℃ water bath for 10min, centrifuging to obtain supernatant, performing ultrafiltration by an ultrafiltration membrane with the specification of 1000Da to obtain molecular polypeptides below 1000Da, performing reduced pressure distillation and concentration, precipitating by ethanol with the mass concentration of 95 percent, and performing vacuum freeze drying to obtain the animal-derived protein peptide combination, wherein the protein content of the animal-derived protein peptide combination is not less than 95 percent.

The mixed protease is aspergillus niger protease, acid protease and subtilisin according to the activity unit 1:1:1 proportion, and the dosage of each enzyme is 1000IU/g raw material. The food-grade aspergillus niger protease and the acid protease are purchased from Nanjing Donghuanhua Biotechnology Limited company, the specifications of the food-grade aspergillus niger protease and the acid protease are respectively 40 ten thousand u/g and 20 ten thousand u/g, and the food-grade subtilisin is purchased from Guangdong Ming Qiang food technology Limited company, the specification of the food-grade subtilisin is 16 ten thousand u/g.

Example 1 preparation of instant rice suitable for plateau instant brewing

The instant brewed instant rice of the embodiment is prepared from the following raw materials in parts by mass: 25 parts of rice flour, 35 parts of highland barley, 15 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of monoglyceride and diglyceride fatty acid ester.

The preparation method of the instant rice comprises the following steps:

(1) Weighing the raw materials in parts by weight;

(2) Mixing rice flour, semen Avenae Nudae powder, and semen Fagopyri Esculenti powder with water for 50min to obtain water content of 40-50%;

(3) Mixing corn oligopeptide, animal-derived protein peptide composition, coconut oil, algal polysaccharide, gamma-aminobutyric acid, calcium acetate and monoglyceride and diglyceride fatty acid ester, adding 40% drinking water, mixing uniformly, and pre-heating to 85 ℃ for later use;

(4) Aging the soaked rice, highland barley and buckwheat flour in 105-110 deg.C steam for 20min to obtain a paste degree of about 90%, air cooling to about 85 deg.C, sequentially adding coconut oil, algal polysaccharides, corn oligopeptide, animal source protein peptide composition, gamma-aminobutyric acid, calcium acetate and mono-diglycerol fatty acid ester, and stirring for 20min to obtain a mixed rice material;

(5) The temperature of the three stages is 83 ℃, 109 ℃ and 100 ℃ in sequence, the screw rotation speed of the passing screw rice noodle machine is 150rpm, and the time of passing the rice noodle mixture in each stage is 10s. The diameter of the extruded rice flour is 2.0mm; then carrying out air cooling retrogradation, cutting and/or curling shaping in cold air at 15 ℃, wherein the cutting speed is 650rpm, and obtaining shaped prepared rice grains;

(6) Enabling the molded rice grains in the step (5) to flow through a fluidized bed, separating scraps from the rice grains by adopting a vibrating screen, and drying by microwave at the microwave heating temperature of 90-105 ℃ for 3-6 hours until the water content is reduced to 9.0% -12.5%;

(7) Subpackaging and vacuumizing the prepared rice obtained by microwave drying in the step (6) according to the specification, wherein the vacuum degree of a rice bag is 0.03-0.05 MPa, and storing at normal temperature;

(8) The water content (the national standard long-shaped rice is less than 14.5%) and the broken rice rate (the rice grains with the length less than three fourths of the whole rice grains in the same batch are broken rice, and the broken rice rates of the national standard first, second and third levels of the long-shaped rice are respectively less than 15%, 20% and 30%) of the prepared rice are detected according to GB/T1354-2018.

Example 2 preparation of instant rice suitable for plateau instant brewing

The instant brewed instant rice of the embodiment comprises the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of monoglyceride and diglyceride fatty acid ester.

Example 3 preparation of instant rice suitable for plateau instant brewing

The instant brewed instant rice of the embodiment comprises the following components in parts by mass: 25 parts of rice flour, 25 parts of highland barley, 5 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of monoglyceride and diglyceride fatty acid ester.

Example 4 preparation of instant rice suitable for plateau instant brewing

The instant brewed instant rice of the embodiment comprises the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 1 part of algal polysaccharide, 1.5 parts of corn oligopeptide, 1.5 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate and 0.5 part of monoglyceride and diglyceride fatty acid ester.

Example 5 preparation of instant rice suitable for plateau instant brewing

The instant brewed instant rice of the embodiment comprises the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 1 part of algal polysaccharide, 1.5 parts of corn oligopeptide, 1.5 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate, 5 parts of potato modified starch and 0.5 part of monoglyceride and diglyceride fatty acid ester.

Example 6 preparation of instant rice suitable for plateau instant brewing

The instant brewed instant rice of the embodiment comprises the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 5 parts of potato modified starch, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal source protein peptide combination, 0.05 part of gamma-aminobutyric acid and 0.15 part of calcium acetate.

Comparative example 1

The instant brewed instant rice of the comparative example consists of the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 5 parts of potato modified starch and 2 parts of monoglyceride and diglyceride fatty acid ester.

Comparative example 2

The instant brewed instant rice of the comparative example consists of the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of monoglyceride and diglyceride fatty acid ester.

Comparative example 3

The instant brewed instant rice of the comparative example consists of the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate, 5 parts of potato modified starch and 0.5 part of monoglyceride and diglyceride fatty acid ester.

Comparative example 4

The instant brewed instant rice of the comparative example consists of the following components in parts by mass: 30 parts of rice flour, 20 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate, 5 parts of potato modified starch and 0.5 part of monoglyceride and diglyceride fatty acid ester.

TABLE 1 ingredient table of instant brewing rice for each example and comparative example

As can be seen from Table 1, the water contents of the prepared rice prepared in each example and the comparative example were not significantly different, but the broken rice ratio was greatly different depending on the formulation, except that the water contents of the comparative examples 1, 2 and 4 were slightly higher without adding algal polysaccharide. The combination of algal polysaccharide, corn oligopeptide and animal source protein peptide is added in the examples 1-6, the staple food grain proportion of the examples 1-3 is different, and the broken rice rate is the lowest in the example 2; the combined addition amount of the algal polysaccharides, the corn oligopeptides and the animal-derived protein peptides of the examples 4-5 is reduced by half, and even if the modified starch of the example 5 is added to 5%, the broken rice rate is obviously increased compared with the example 2; example 6 no mono-diglycerol fatty acid ester was added, and the broken rice rate was between the examples and the other examples; the rice breaking rate of the combination of the algal polysaccharide, the corn oligopeptide and the animal protein peptide is partially or not added in the comparative examples 1-4, is obviously higher than that of the example 2, particularly the comparative example 1, the algal polysaccharide, the corn oligopeptide, the animal protein peptide combination and calcium acetate are not added, even if 5 percent of modified starch and 2 percent of mono-diglycerol fatty acid ester are added, the rice breaking rate is still as high as 26.3 percent, the comparative examples 2-4 are not added with one of the algal polysaccharide, the corn oligopeptide and the animal protein peptide combination, the rice breaking rate is still between 15.6 and 18.5 percent, and the rice breaking rate is not reduced even if the modified starch is added. In conclusion, the combination of the algal polysaccharides, the corn oligopeptides and the animal-derived protein peptides has a certain mutual synergistic effect on the influence of the broken rice rate, and can completely replace modified starch and partially or completely replace mono-diglycerol fatty acid esters.

The advantageous effects of the instant brewed rice of the present invention will be further described by evaluation.

1. Sensory evaluation

165 g of prepared rice in each of the examples and the comparative examples are respectively placed in an edible container, 215ml of warm drinking water with the temperature of 50 ℃ is added according to the proportion of 1.

By adopting a general evaluation method in the field, 10 professionals are asked to analyze the color, the shape, the smell, the taste, the mouthfeel and other indexes, wherein the mouthfeel comprises hardness, viscosity and elasticity. The total sensory evaluation score is 10, and the weight of each index in the total score is respectively as follows: 0.15, 0.2, 0.3, the detailed scores are shown in Table 2.

TABLE 2 sensory Scoring standards

Color and form evaluation: the assessment is carried out by observing the instant rice, the sample is placed in a place with sufficient light, the color and the shape of the sample are carefully observed, the score is carried out according to the method in the score table, and the record is carried out.

Evaluation of mouthfeel: the samples were placed in the mouth, chewed carefully, the mouth feel of the samples was felt, scored according to the method in table 2, and recorded.

Evaluation of odor: and (3) placing the sample at a position about 5cm away from the front under the nose, deeply sucking breath, carefully identifying the fragrance released by the instant rice, repeating the steps for 3-5 times, scoring according to the method in the table 2, and recording.

Evaluation of taste: the sample was placed in the mouth, carefully rewarded, chewed slowly, repeated 3-5 times, and recorded.

Sensory evaluation results of the instant rice prepared in examples 1 to 6 and comparative examples 1 to 4 are shown in Table 3:

TABLE 3 sensory evaluation results of the instant rice prepared in examples 1 to 6 and comparative examples 1 to 4

Index (I)	Example 1	Example 2	Example 3	Example 4	Example 5	Example 6	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4
											Color	9.51	9.48	9.43	9.42	9.52	9.44	9.21	9.42	9.44	9.53
Form of the composition	8.83	9.57	8.76	8.26	8.46	9.53	8.2	7.76	7.95	8.02
											Smell(s)	9.22	9.19	9.13	9.18	8.15	9.25	7.32	8.65	7.68	7.21
Taste of the product	9.15	9.22	9.2	9.26	8.1	9.12	7.21	8.78	7.26	7.66
											Taste of the product	9.05	9.56	8.86	8.63	8.65	9.35	8.37	8.56	7.78	8.02
Total score	9.14	9.4075	9.0525	8.929	8.542	9.3245	8.0285	8.221	7.9305	8.0125

The sensory evaluation results showed that, as shown in table 3, examples 1, 2, 3 and 6, in which the combination of algal polysaccharides, corn oligopeptides and animal-derived protein peptides was added in a total amount of 9 points or more, had the highest evaluation value in example 2 and the second evaluation value in example 6; examples 4 and 5 are half additions, example 5 also adds 5 parts of modified starch, also affecting the score; comparative examples 1, 2, 3 and 4, to which some of the items were not or were added, had relatively low sensory scores, and particularly, the addition of 5 parts of modified starch and 2 parts of the monoglyceride and diglyceride fatty acid ester not only did not improve the morphology but also reduced the odor and flavor scores. The results show that the combination of the algal polysaccharides, the corn oligopeptides and the animal-derived protein peptides has a certain mutual synergistic effect on the influence of sensory evaluation, can completely replace modified starch, and can partially or completely replace mono-diglycerol fatty acid esters.

2. Rehydration time of instant brewing prepared rice

50 g of prepared rice with complete grain types of each example and comparative example are taken respectively, the diameter of 30 grains of rice is measured respectively, then the rice is poured into a small beaker respectively, 100ml of 50 ℃ hot water with 2 times of volume is added, the water bath kettle is placed for heat preservation at 50 ℃, and timing is carried out, wherein a small spoon is used for stirring to ensure that the rice grains are fully rehydrated. About 40 grains of rehydrated rice are taken out respectively in each example at 3min, 6min, 10min, 15min and 20min, the rehydrated rice grains are placed on a filter paper to absorb excessive water on the surface, 30 grains of rehydrated rice grains with complete grain types are measured in each example, and the average value is taken. The maximum diameter of the rice after rehydration is reached or basically reached, the data of 2 continuous detections are similar, and the detection is not carried out at the later time. As can be seen from the following table, the maximum rehydration diameter is about 1.3 times, i.e., about 2.6mm, before rehydration.

TABLE 4 grain diameter (mm) before and after reconstitution of instant brewing prepared rice

Group of

Before rehydration

3min after rehydration

6min after rehydration

10min after rehydration

15min after rehydration

20min after rehydration

Example 1

2.01±0.11

2.38±0.12

2.51±0.11

2.62±0.12

2.63±0.13

-

Example 2

2.01±0.12

2.47±0.09

2.59±0.12

2.60±0.14

2.59±0.13

-

Example 3

2.01±0.11

2.37±0.09

2.50±0.12

2.59±0.09

2.61±0.11

-

Example 4

2.01±0.13

2.23±0.11

2.33±0.12

2.53±0.11

2.62±0.13

2.61±0.12

Example 5

2.01±0.10

2.23±0.11

2.38±0.11

2.50±0.15

2.59±0.09

2.60±0.13

Example 6

2.01±0.11

2.40±0.15

2.51±0.12

2.58±0.16

2.59±0.12

-

Comparative example 1

2.01±0.09

2.13±0.09

2.20±0.12

2.35±0.11

2.42±0.15

2.46±0.16

Comparative example 2

2.01±0.11

2.16±0.10

2.25±0.12

2.36±0.17

2.43±0.14

2.50±0.12

Comparative example 3

2.01±0.12

2.15±0.10

2.25±0.12

2.41±0.11

2.52±0.12

2.58±0.17

Comparative example 4

2.01±0.13

2.12±0.10

2.25±0.12

2.38±0.11

2.44±0.12

2.53±0.13

In conclusion, as can be seen from table 4, the rice grains with the diameter of about 2.6mm and the rehydration within 10min are examples 1, 2, 3 and 6 to which algal polysaccharides, corn oligopeptides, animal-derived protein-peptide combinations and calcium acetate are added, the fastest is example 2 with about 6min, the slowest is comparative example 1, and none of algal polysaccharides, corn oligopeptides, animal-derived protein-peptide combinations and calcium acetate is added. Therefore, the algal polysaccharide, the corn oligopeptide, the animal source protein peptide combination and the calcium acetate have influence on the rehydration time of the prepared rice, and the using effect is better. Particularly, the formula of the embodiment 2 is optimized, the prepared rice can be fully rehydrated after being soaked in hot water at 50 ℃ for about 6min, the broken rice rate is low, and the prepared rice has natural, uniform and glossy color, is not sticky, has strong fragrance, moderate hardness, viscosity, non-tooth adhesion, chewiness and Q elasticity.

Claims (6)

1. The convenient rice suitable for plateau instant brewing is characterized in that: the rice is mainly prepared from the following raw materials in parts by weight: 25-35 parts of rice flour, 25-35 parts of highland barley flour, 5-15 parts of buckwheat flour, 2-5 parts of coconut oil, 2-7 parts of corn oligopeptide, 2-5 parts of animal-derived protein peptide combination, 0.5-5 parts of algal polysaccharide, 0.05-0.5 part of gamma-aminobutyric acid, 0.2-0.5 part of calcium acetate and 0-2 parts of monoglyceride and diglyceride fatty acid ester.

2. The instant rice suitable for plateau instant brewing according to claim 1, wherein: the molecular weight of the corn oligopeptide is 300-500Da, and the protein content is 98%.

3. The instant rice suitable for plateau instant brewing according to claim 1, wherein: the animal source protein peptide combination comprises: yak meat protein peptide, egg yolk protein peptide and globin powder.

4. The instant rice suitable for plateau instant brewing as claimed in claim 3Meal, its characterized in that: the animal source protein peptide composition is prepared from yak meat powder, egg yolk powder and pig blood powder which are used as raw materials in a protein mass ratio of 1:1:1, the concentration of the mixed protein is 100mg/ml, the pH is adjusted to 7.0-8.5, and the ratio of 0.1 percent lactobacillus hilgardii (a)Lactobacillus hilgardii) Fermenting at 42 ℃ for 6 hours, adding a commercially available mixed protease, hydrolyzing at pH7.5 and 55 ℃ for 4 hours, carrying out enzyme inactivation and sterilization in water bath at 90 ℃ for 10min, centrifuging to obtain supernatant, carrying out ultrafiltration by using a 1000Da ultrafiltration membrane to obtain molecular polypeptide below 1000Da, carrying out reduced pressure distillation and concentration, precipitating by using 95% ethanol, and carrying out vacuum freeze drying to obtain the animal-derived protein peptide composition, wherein the protein content of the animal-derived protein peptide composition is not less than 95%.

5. The instant rice suitable for plateau instant brewing according to claim 4, wherein: the mixed protease is aspergillus niger protease, acid protease and subtilisin according to the activity unit 1:1:1 proportion, and the dosage of each enzyme is 1000IU/g raw material.

6. The method for preparing instant rice suitable for plateau instant brewing as claimed in claim 1, wherein:

(1) Weighing the raw materials in parts by weight;

(2) Mixing rice flour, semen Avenae Nudae powder, and semen Fagopyri Esculenti powder with water to water content of 40-50%;

(3) Mixing corn oligopeptide, animal source protein peptide combination, coconut oil, algal polysaccharide, gamma-aminobutyric acid, calcium acetate and monoglyceride and diglyceride fatty acid ester, adding 40% of drinking water, uniformly mixing, and preheating to 85 ℃ for later use;

(4) Putting the mixed powder obtained in the step (2) into a bin at 105-110 ℃ for steam curing for about 20min, then adding the mixture obtained in the step (3), and fully stirring and mixing for 15-20min to obtain a mixed rice material;

(5) Extruding the mixture obtained in the step (4) by using a vacuum double-screw compression rice noodle machine, wherein the extruded silk is subjected to variable-temperature extrusion in 3 sections, the temperature of each section is 81-85 ℃, 108-111 ℃ and 98-103 ℃, the screw rotating speed of the passing screw rice noodle machine is 130-200rpm, the passing time of the rice noodle mixture in each stage is 6-12 s, and the diameter of the extruded rice noodle is 2.0mm; then carrying out air cooling retrogradation, cutting and/or curling and shaping in cold air at 15 ℃ to obtain shaped prepared rice grains, wherein the cutting speed is 600-900rpm;

(6) Enabling the molded rice grains in the step (5) to flow through a fluidized bed, separating scraps from the rice grains by adopting a vibrating screen, and drying by microwave at the microwave heating temperature of 90-105 ℃ for 3-6 hours until the water content is reduced to 9.0% -12.5%;

(7) And (6) subpackaging and vacuumizing the prepared rice obtained by microwave drying according to the specification, wherein the vacuum degree of the rice bag is 0.03-0.05 MPa.