CN1269418C

CN1269418C - Method for preparing instant rice

Info

Publication number: CN1269418C
Application number: CNB2004100141059A
Authority: CN
Inventors: 金征宇; 安红周; 谢正军; 徐学明
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2004-02-17
Filing date: 2004-02-17
Publication date: 2006-08-16
Anticipated expiration: 2024-02-17
Also published as: CN1559276A

Abstract

The present invention provides a method for preparing composite instant rice, which relates to the technical field of treating rice in an intensive mode. The method uses the rice as main raw materials, wheat flour, soybean protein powder, gluten flower, an emulsifying agent, a thickening agent, salt, and the like. are used as auxiliary materials, and the composite instant rice is prepared by washing and pulverizing the rice and other grains and adding a food modifying agent and water for preparation and mix and by the working procedures of extrusion, curing, cutting, forming, secondary boiling, drying, cooling and package. Because the rice is pulverized into powder, recombination is carried out by extrusion, curing and quality forming, and the food modifying agent can be used for further improving the rehydration properties, the mouth feel and the taste of the composite instant rice, the final composite instant rice has the characteristics of quick rehydration, suitable mouth feel and unique flavor. After the instant rice is soaked by boiled water, the viscoelastic properties and the mouth feel of cooked rice approach to the viscoelastic properties and the mouth feel of cooked rice directly steamed by using raw material rice.

Description

A kind of preparation method of composite convenient rice

Technical field

The present invention relates to a kind of is main material with the rice, and flour, soyabean protein powder, Gluten, emulsifying agent, thickener, salt etc. are the preparation method of the composite convenient rice of auxiliary material, belongs to the intensive processing technical field of rice.

Background technology

Instant food wins liking of consumer with its fast food, delicious food, and at present, instant food has become market mainstream food.It is staple food with rice that there is population over half in China, and development to the reform traditional diet style, alleviates people's housework without the ready-to-serve instant-rice of boiling, improves people's quality of life, provides convenience for people's life, and very significance is all arranged.The convenient rice of traditional industry production, by operations such as cleaning, immersion, boiling, dryings, not only nutritive loss is serious, and rehydration is poor, and lacks suitable viscoplasticity because the loss of soluble component causes after making things convenient for Mi Fushui.In addition, in order to improve the quality of product, the employing secondary that has soaks, secondary boiled technology, and adds food additives in soak, though obtained progress to a certain extent, has increased cost thus and has caused environmental pollution.

Summary of the invention

Main purpose of the present invention has provided a kind of preparation method of composite convenient rice, preparation make things convenient for Mi Kaishui to brew after to have rehydration fast, taste uniqueness, mouthfeel are near the advantage of cooking rice.

Another object of the present invention provides a kind of composite convenient rice by method for preparing.

Technical scheme of the present invention is: at first rice and other grain dusts process are cleared up, pulverized, add emulsifying agent, thickener, salt then and add the modified mixing of water, squeezing, maturing, cutting forming, secondary boiled, dry, cooling, packaging process obtain having the composite convenient rice of peculiar flavour at last.

(1) prescription

The primary raw material mass percent is:

Rice meal 83～95%, flour 2～15%,

Soyabean protein powder 0～2%, Gluten 0～2%,

Emulsifying agent 0.3-1.5%, thickener 0.2～0.6%,

Salt 1.5～3%.

Used emulsifying agent comprises monoglyceride, stearoyl lactate, lecithin.Used thickener comprises Arabic gum, maltodextrin, sodium alginate.

(2) technology

By adding different food improvers, grain dust etc., this technology can be produced the product of a series of local flavors.

The purpose of pulverizing mainly makes primary raw material such as ground rice reach the desired granularity of processing before entering extruder, i.e. particle diameter≤250 micron.

After the pulverizing, the modified hybrid technique condition of Qi Jiashui is: amount of water is 32～35% of a primary raw material quality total amount, mixes then 3～5 minutes, is beneficial to the slaking and the shaping of starch.

The extrusion process purpose is that starch obtains the part gelatinization, guarantees that the gelatinization degree of extruder discharging opening material reaches 45-85%.

Cutting forming is meant behind the melting the attitude thing and pass special template of ground rice extruding the becoming thickness of certain moisture, nib is shaped as major diameter 4-8mm, the ellipse of minor axis diameter 0.8-2mm is adjusted cutting knife rotating speed 500rpm, cuts off the shape that becomes the similar grain of rice through cutting knife.

Secondary boiled purpose is to make the abundant gelatinization of extruding synthetic rice, because extruding synthetic rice part gelatinization, therefore secondary boiled required time is shorter, 100 ℃ of boilings of normal pressure 5～10 minutes.Through secondary boiled, grain of rice gelatinization degree reaches 90-95%.

Dry purpose is to make product reach safe moisture, helps keeping-freshness storage.The drying process condition is: control product safety moisture≤8%, select heated-air drying for use, and drying is in two stages.Phase I, 100～130 ℃ of baking temperatures, 5～15 minutes drying times; Second stage, 80～100 ℃ of baking temperatures, 15～30 minutes drying times.

Beneficial effect of the present invention: the preparation method who the invention provides a kind of composite convenient rice, this method has overcome traditional shortcoming that makes things convenient for metric system making method, in manufacture process, do not lose simultaneously soluble component, soaking-free, and can arrange in pairs or groups as required flour, Gluten, soyabean protein powder and food improver, not only improve convenient rice rehydration characteristics greatly, and make make things convenient for Mi Kaishui to brew after, the viscous-elastic behaviour of rice, the approaching rice that comes out with the raw material rice cooking of mouthfeel, and have peculiar flavour.

Composite other grain dusts such as flour, Gluten, soyabean protein powder are the product of main material with ground rice thereby can develop multiple, to satisfy different consumer groups in the product of the present invention.

The technology of squeezing, maturing and cutting forming has been adopted in the invention, has shortened follow-up cooking process, has improved production efficiency, and next makes the extruding of process such as ground rice carry out the reorganization of matter structure, possesses the quality of rehydration function admirable.

Description of drawings

Accompanying drawing is preparation technology's flow chart of composite convenient rice.

The specific embodiment

Embodiment 1

Used prescription: rice 87%, flour 10%, salt 2%, sodium alginate 0.5%, monoglyceride 0.5%.Fabrication process condition: be crushed to particle diameter≤250 micron, add water 32% then, mixed 3 minutes, squeezing, maturing, boiling is 5 minutes behind the cutting forming, at first baking temperature is 120 ℃, 10 minutes, 95 ℃ dry 20 minutes again, cooling, packing.

The leading indicator of products obtained therefrom is: product gelatinization degree 91.5%, moisture 7.8%, product seal 5 minutes through 90 ℃ of hot-water soaks, can obtain the instant-rice of delicious taste.

Embodiment 2

Used prescription: rice 85%, flour 10%, soyabean protein powder 1%, Gluten 1%, lecithin 0.5%, maltodextrin 0.5%, salt 2%.Processing conditions is with embodiment 1, and the products obtained therefrom index is close with embodiment 1.

Embodiment 3

Used prescription: rice 85%, flour 10%, soyabean protein powder 2%, stearoyl lactate 0.5%, Arabic gum 0.5%, salt 2%.Processing conditions is with embodiment 1, and the products obtained therefrom index is close with embodiment 1.

Claims

1. the preparation method of a composite convenient rice, it is characterized in that with the rice being main composite other grain dusts, add the modified mixing of water, squeezing, maturing through cleaning, pulverizing, adding emulsifying agent, thickener and salt, cutting forming, secondary boiled, dry, cooling, packaging process and make; Described operation is:

The primary raw material mass percent is: rice meal: 83%～95%,

Flour: 2%～15%,

Soyabean protein powder: 0～2%,

Gluten: 0～2%,

Emulsifying agent: 0.3%-1.5%,

Thickener: 0.2%～0.6%,

Salt: 1.5%～3%;

Other grain dusts are flour, Gluten and/or soyabean protein powder;

Emulsifying agent is monoglyceride, stearoyl lactate or lecithin;

Thickener is Arabic gum, maltodextrin or sodium alginate;

Adding the modified hybrid technique condition of water is: add the preceding raw material rice of water, other grain dust smashing fineness requirement particle diameters≤250 microns, amount of water is 32%～35% of a primary raw material quality total amount, mixes then 3～5 minutes;

Squeezing, maturing, the gelatinization degree of extruder discharging opening material reaches 45%～85%;

The cutting forming process conditions are: by major diameter 4-8mm, the oval nib of minor axis diameter 0.8-2mm is adjusted cutting knife rotating speed 500rpm, material is cut off the shape that becomes the similar grain of rice;

Cooking schedule is: 100 ℃ of boilings of normal pressure 5～10 minutes, and grain of rice gelatinization degree reaches 90%～95%;

The drying process condition is: control product safety moisture≤8%, select heated-air drying for use, and drying is in two stages, phase I, 100～130 ℃ of baking temperatures, 5～15 minutes drying times, second stage, 80～100 ℃ of baking temperatures, 15～30 minutes drying times.