CN116158515A - 一种胶囊饭及其制作方法 - Google Patents
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Abstract
本发明公开了一种胶囊饭及其制作方法，涉及方便食品技术领域。步骤S10、原料甄选：选取优质大米，用食用水清洗三遍；步骤S20、热水浸泡：将优质大米放入热水中浸泡后沥干水份；步骤S30、添加辅材：将加入大米中添加白醋、大豆油和麦芽精溶液混合均匀；步骤S40、蒸煮：将混料后的米饭放置100℃蒸箱中蒸煮10min；步骤S50、裹衣：将蒸煮后的米饭自然冷却至室温后至于糖衣机中添加鸡蛋溶液、白醋、海藻酸钠溶液进行裹衣处理，喷洒后混合均匀；通过在米饭中加入鸡蛋溶液、白醋和海藻酸钠溶液，不仅有米饭的口感和又有鸡蛋的风味和营养，丰富了方便米饭的食品类型，同时在鸡蛋溶液加入白醋去除鸡蛋的腥味。
Description
技术领域
本发明涉及方便食品技术领域，具体为一种胶囊饭及其制作方法。
背景技术
米饭是我国居民的主要主食之一，随着社会的快速发展和市场需求的不断变化，人们在厨房烹饪的时间也越来越少，方便食品的需求逐渐增多，方便米饭作为方便食品中的新型食品也日渐进入消费者眼中。目前市场上方便米饭食品较少，主要是以代餐减肥方向食品的研究，主食类方便米饭经过高温杀菌后，口感和香味还原是目前食品行业的难题，如何通过品质控制技术升级方便米饭食品的口感和香味来满足消费者对食品的方便、健康、营养需求还需要很多研究。
目前通过高温高压的方式提高米饭的香味和口感，省去米饭蒸煮过程并添加米醋和海藻糖后用氮气包装，减少米饭在冷链贮藏运输出现回生的现象，将此米饭放入微波炉或者烤箱中加热几分钟后即可使用，但是此方式的米饭失去了米饭的营养价值，还有一种在米饭中添加抗老化剂并速冻成结晶，使得抗老剂与水分子之间相结合形成膜状，有很好的阻气性，同时抗老剂渗入到淀粉分子链间，变性淀粉改善淀粉颗粒的吸水性，水溶性蛋白一定程度上包裹淀粉分子使得米饭具有很好的延缓老化的作用，但是此方式的保质期短，不利于长时间保存，因此需要一种具有营养价值高、口感和香味且保质期长的方便米饭。
发明内容
(一)解决的技术问题
针对现有技术的不足，本发明提供了一种胶囊饭及其制作方法，通过在米饭中加入鸡蛋溶液、白醋和海藻酸钠溶液，不仅有米饭的口感和又有鸡蛋的风味和营养，丰富了方便米饭的食品类型，同时在鸡蛋溶液加入白醋去除鸡蛋的腥味；通过白醋和杀菌工艺相结合，增加了方面米饭的保质期；通过麦芽糊精、海藻酸钠、海藻糖的搭配使用，更有效的抑制了冷链储藏运输中的回生现象。
(二)技术方案
为实现上述目的，本发明提供如下技术方案：一种胶囊饭的制作方法，具体包括如下步骤：
步骤S10、原料甄选：选取优质大米，用食用水清洗三遍；
步骤S20、热水浸泡：将优质大米放入热水中浸泡后沥干水份；
步骤S30、添加辅材：将加入大米中添加白醋、大豆油和麦芽精溶液混合均匀；
步骤S40、蒸煮：将混料后的米饭放置100℃蒸箱中蒸煮10min；
步骤S50、裹衣：将蒸煮后的米饭自然冷却至室温后至于糖衣机中添加鸡蛋溶液、白醋、海藻酸钠溶液进行裹衣处理，喷洒后混合均匀；
步骤S60、包装、杀菌：按同等规格大小进行分带包装并将装封好的大米放置高温灭菌釜灭菌，得到米饭成品后进行速冻冷藏或冷链储藏运输；
步骤S70、复热：将米饭成品拆开包装后放入经微波炉高温火3-4分钟即可食用。
优选的，所述热水温度为80-100℃，浸泡时间为10-15min。
优选的，所述辅材为大米质量0.5％-1％的白醋、2％-3％的大豆油和20-25％的浓度为0.5％的麦芽糊精溶液。
优选的，所述裹衣步骤中添加大米质量的20％的鸡蛋溶液、0.1％-0.5％的白醋和23％的海藻酸钠溶液。
优选的，所述高温灭菌釜灭菌的温度为120-125℃，时间为80-90min。
优选的，所述大米包括优质东北大米粳米、优质文成大米籼米、东北小町米粳米，所述白醋可用米醋替代，所述大豆油可用花生油替代。
(三)有益效果
本发明提供了一种胶囊饭及其制作方法，具备以下有益效果：
该胶囊饭及其制作方法(1)通过在米饭中加入鸡蛋溶液、白醋和海藻酸钠溶液，不仅有米饭的口感和又有鸡蛋的风味和营养，丰富了方便米饭的食品类型，同时在鸡蛋溶液加入白醋去除鸡蛋的腥味；(2)通过白醋和杀菌工艺相结合，增加了方面米饭的保质期；(3)通过麦芽糊精、海藻酸钠、海藻糖的搭配使用，更有效的抑制了冷链储藏运输中的回生现象。
具体实施方式
基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
本发明提供一种技术方案：一种胶囊饭及其制作方法，包括优质东北大米、白醋、麦芽糊精、海藻糖、海藻酸钠、鸡蛋溶液通过以下步骤制得：
步骤S10、甄选优质东北大米粳米，用食用水漂洗三遍；
步骤S20、热水浸泡：将优质大米放入90℃热水中浸泡15min后沥干水份；
步骤S30、添加辅材：将大米质量0.5％-1％的白醋、2％-3％的大豆油和20-25％的浓度为0.5％的麦芽糊精溶液加入大米中混合均匀；
步骤S40、蒸煮：将混料后的米饭放置100℃蒸箱中蒸煮10min；
步骤S50、裹衣：将蒸煮后的米饭自然冷却至室温后至于糖衣机中进行裹衣处理，喷洒大米质量的20％的鸡蛋溶液、0.1％-0.5％的白醋和23％的海藻酸钠溶液后混合均匀；
步骤S60、包装、杀菌：按同等规格大小进行分带包装并将装封好的大米放置高温灭菌釜中120-125℃杀菌80-90min，得到米饭成品后进行速冻温度-20℃冷藏或冷链温度-20℃储藏运输；
步骤S70、复热：将米饭成品拆开包装后放入经微波炉高温火3-4分钟即可食用。制成的米饭无明显蒸煮味，有浓郁的蛋香味、良好的弹性和适中的软硬度，感官上蛋液均匀的包裹于米粒上。
实施例2
本发明提供一种技术方案：一种胶囊饭及其制作方法，包括优质文成大米籼米、白醋、麦芽糊精、海藻糖、海藻酸钠、鸡蛋溶液通过以下步骤制得：
步骤S10、甄选优质文成大米籼米，用食用水漂洗三遍；
步骤S20、热水浸泡：将优质大米放入90℃热水中浸泡15min后沥干水份；
步骤S30、添加辅材：将大米质量的0.5％-1％的米醋、2％-3％的花生油和20-25％的浓度为0.5％的麦芽糊精溶液加入大米中混合均匀；
步骤S40、蒸煮：将混料后的米饭放置100℃蒸箱中蒸煮10min；
步骤S50、裹衣：将蒸煮后的米饭自然冷却至室温后至于糖衣机中进行裹衣处理，喷洒大米质量的20％的鸡蛋溶液、0.1％-0.5％的白醋和23％的海藻酸钠溶液后混合均匀；
步骤S60、包装、杀菌：按同等规格大小进行分带包装并将装封好的大米放置高温灭菌釜中120-125℃杀菌80-90min，得到米饭成品后进行速冻温度-20℃冷藏或冷链温度-20℃储藏运输；
步骤S70、复热：将米饭成品拆开包装后放入经微波炉高温火3-4分钟即可食用。制成的米饭无明显蒸煮味，有浓郁的蛋香味、良好的弹性和适中的软硬度，感官上蛋液均匀的包裹于米粒上。
实施例3
本发明提供一种技术方案：一种胶囊饭及其制作方法，包括优质东北小町米粳米、白醋、麦芽糊精、海藻糖、海藻酸钠、鸡蛋溶液通过以下步骤制得：
步骤S10、甄选优质东北小町米粳米，用食用水漂洗三遍；
步骤S20、热水浸泡：将优质大米放入90℃热水中浸泡15min后沥干水份；
步骤S30、添加辅材：将大米质量的0.5％-1％的米醋、2％-3％的花生油和20-25％的浓度为0.5％的麦芽糊精溶液加入大米中混合均匀；
步骤S40、蒸煮：将混料后的米饭放置100℃蒸箱中蒸煮10min；
步骤S50、裹衣：将蒸煮后的米饭自然冷却至室温后至于糖衣机中进行裹衣处理，喷洒大米质量的20％的鸡蛋溶液、0.1％-0.5％的米醋和23％的海藻酸钠溶液后混合均匀；
步骤S60、包装、杀菌：按同等规格大小进行分带包装并将装封好的大米放置高温灭菌釜中120-125℃杀菌80-90min，得到米饭成品后进行速冻温度-20℃冷藏或冷链温度-20℃储藏运输；
步骤S70、复热：将米饭成品拆开包装后放入经微波炉高温火3-4分钟即可食用。制成的米饭无明显蒸煮味，有浓郁的蛋香味、良好的弹性和适中的软硬度，感官上蛋液均匀的包裹于米粒上。
其中需要说明的是因米饭被鸡蛋溶液、白醋和海藻酸钠溶液包裹，所以也称之为胶囊饭。
需要说明的是，在本文中，如若存在第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (6)
1.一种胶囊饭的制作方法，其特征在于：具体包括如下步骤：
步骤S10、原料甄选：选取优质大米，用食用水清洗三遍；
步骤S20、热水浸泡：将优质大米放入热水中浸泡后沥干水份；
步骤S30、添加辅材：将加入大米中添加白醋、大豆油和麦芽精溶液混合均匀；
步骤S40、蒸煮：将混料后的米饭放置100℃蒸箱中蒸煮10min；
步骤S50、裹衣：将蒸煮后的米饭自然冷却至室温后至于糖衣机中添加鸡蛋溶液、白醋、海藻酸钠溶液进行裹衣处理，喷洒后混合均匀；
步骤S60、包装、杀菌：按同等规格大小进行分带包装并将装封好的大米放置高温灭菌釜灭菌，得到米饭成品后进行速冻冷藏或冷链储藏运输；
步骤S70、复热：将米饭成品拆开包装后放入经微波炉高温火3-4分钟即可食用。
2.根据权利要求1所述的一种胶囊饭的制作方法，其特征在于：所述热水温度为80-100℃，浸泡时间为10-15min。
3.根据权利要求1所述的一种胶囊饭及其制作方法，其特征在于：所述辅材为大米质量0.5％-1％的白醋、2％-3％的大豆油和20-25％的浓度为0.5％的麦芽糊精溶液。
4.根据权利要求1所述的一种胶囊饭及其制作方法，其特征在于：所述裹衣步骤中添加大米质量的20％的鸡蛋溶液、0.1％-0.5％的白醋和23％的海藻酸钠溶液。
5.根据权利要求1所述的一种胶囊饭及其制作方法，其特征在于：所述高温灭菌釜灭菌的温度为120-125℃，时间为80-90min。
6.一种胶囊饭，其特征在于：采用权利要求1至权利要求5中任意一项，所述大米包括优质东北大米粳米、优质文成大米籼米、东北小町米粳米，所述白醋可用米醋替代，所述大豆油可用花生油替代。
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