CN1340307A - Technology for processing nutritive instant rice - Google Patents

Abstract

A quickly renaturated nutritive instant rice is prepared through proportioning, immersion, preparing, nutritive granulating, moistening invironment and temp. control for drying it. Its advantages are easy renaturation with high water affinity of rice core and low water affinity of rice surface, high content of nutrients, and the taste of ordinary rice.

Description

The processing method of nutrition fast rehydrating instant-rice

The present invention relates to a kind of food-processing method, especially a kind of processing method with fast rehydrating instant-rice of nutritional labeling.

Along with the raising of people's living standard and the quickening of modern life rhythm, instant food such as instant noodles, convenient rice flour noodles, instant gruel etc. since himself had easy to carry, edible fast, characteristics such as nutrition slightly, become a member in people's life.But still lack the high quick and convenient rice of nutritional labeling in the instant food in the market, one of its reason is exactly only to be simple dry rice with the rice made products that existing processing method is produced, and nutritive loss is bigger in the process, rehydration is poor when edible, do not possess fast food, and do not have the local flavor and the mouthfeel of common rice, therefore do not accepted by people.

The objective of the invention is to overcome the deficiency of prior art, a kind of instant-rice processing method of enriched nutritive is provided, and it is good, balanced in nutrition to make the instant-rice that processes have a rehydration, characteristics such as local flavor, the similar common rice of mouthfeel.

The present invention realizes (used percentage all is weight percentage) by following process steps:

(1), joins rice: join rice according to the contained amount straight, amylopectin of the rice of different cultivars;

(2), dipping: at the 1-3 times of liquid that soaks into of allocating 1-10% in the water of rice into, dipping is 30-90 minute under 10-40 ℃ of temperature, makes a meter core water content reach 10-30%;

(3), inhibition and generation: add the liquid that soaks into of 1-5% in above-mentioned dipping rice, and be under the 0.05-0.14 MPa inhibition and generation 10-30 minute at pressure, the inhibition and generation temperature is 80-110 ℃, makes the water content of rice reach 50-60% after the inhibition and generation;

(4), nutrition gradation: add 1-3 times of water in the rice after inhibition and generation, and allocate the nutrient solution of 1-5% into, placed 10-30 minute;

(5), environment damping: the above-mentioned grain of rice is put into closed container, from 100-40 ℃ of cooling damping 6-12 hour;

(6), temperature-controlled drying: in drier, feed 25-60 ℃ of gas, dry 4-8 hour, make grain of rice moisture content be lower than 13%, pack promptly gets product.

The liquid that soaks in described step (2), (3) is prepared by following proportioning, and promptly per 100 grams soak in the liquid and contain:

Protein 0.8-1.8 gram, emulsifying agent 0.05-0.5 gram, vitamin 1-10 gram.

The nutrient solution that described step (4) is used contains in promptly per 100 gram nutrient solutions by following proportioning preparation:

Zinc 0.3-0.5 milligram, vitamin total amount 30-80 milligram, calcium 50-100 milligram, phosphorus 30-60 milligram, wherein calcium-phosphorus ratio is 1.5.

Inhibition and generation in the described step (3) can be 60-120 ℃ of following inhibition and generation 20-120 minute in temperature also;

The rice of joining by step 1 makes it to reach best mouthfeel and local flavor; Can make the grain of rice once expanded by step 2, and form the rice of loose structure; Can make expanded two degree of the grain of rice by step 3, the loose structure that rice form to be consolidated, so that make the dried rice core can fast rehydrating, and rice sandwich not; Can make grain of rice gradation voluntarily in abundant absorption nutrient solution by step 4, thus the nutritional labeling of improvement instant-rice and taste, mouthfeel; Can make the water content increase by 10% of inhibition and generation rice by step 5, and make the inadequate grain of rice that expands further obtain expanding, both improve the rehydration performance of dry back instant-rice, the while makes the soft durometer of the instant-rice grain after the rehydration moderate again.

Make nutrition fast rehydrating instant-rice provided by the invention be easy to rehydration by such scheme, and during rehydration a little less than the affinity of grain of rice surface and water, and the affinity of rice core segment and water is strong, make the quick deliquescing of the grain of rice and mashed, the mouthfeel of existing common rice and local flavor have kept the nutritional labeling of instant-rice again, therefore, be a kind of easy to carry, fast edible, the instant food that nutritional labeling is higher.Characteristics such as it is simple, easy to operate that other processing method provided by the invention has technology, practical.

Embodiment 1

With 2163, village, Yunnan 502, glutinous rice, 20-11 rice, standby by following proportioning configuration back:

502 glutinous rice 20-11 are collectd in kind 2163 Yunnan

1 group 10 10 16

2 group 15 818

3 group 12 15 1 10

Soak into liquid by following proportioning preparation, per 100 grams soak in the liquid and contain:

The A group, protein 0.8 gram, emulsifying agent 0.5 gram, vitamin 5 grams;

The B group, protein 1.2 grams, emulsifying agent 0.1 gram, vitamin 1 gram;

The C group, protein 1.8 grams, emulsifying agent 0.05 gram, vitamin 10 grams;

By following proportioning preparation nutrient solution, contain in per 100 gram nutrient solutions:

The a group, 0.3 milligram on zinc, 30 milligrams of vitamin total amounts, 90 milligrams of calcium, 60 milligrams in phosphorus;

The b group, 0.5 milligram on zinc, 50 milligrams of vitamin total amounts, 120 milligrams of calcium, 80 milligrams in phosphorus;

The c group, 0.4 milligram on zinc, 80 milligrams of vitamin total amounts, 180 milligrams of calcium, 120 milligrams in phosphorus;

Embodiment 2

Get 1.5 kilograms in 1 group of rice, put into 3 kilograms of temperature after the elutriation and be 20 ℃ water, put into 80 gram A groups again and soaked into the liquid dipping 90 minutes, rice core water content reaches 12.6%, after dashing one time, impregnated rice water again rice is put into 1.2 kg water, and add 30 gram A groups and soak into liquid, at pressure is 0.14 MPa, and temperature is 90 ℃ of inhibition and generation 15 minutes, and the water content of rice reaches 52% after the inhibition and generation, rice after the inhibition and generation is put into 3 kg water, and add 150 gram a group nutrient solutions immersions 10 minutes, make the grain of rice separately, and fully absorb nutritional labeling, taking-up is placed in the closed container, be cooled to 60 ℃ of damping 6 hours from 100 ℃, take out and put into drying machine, fed 40-60 ℃ of gas drying 4 hours, the water content that records rice is lower than 13%, and pack promptly gets product.

Embodiment 3

Get 1.5 kilograms in 2 groups of rice, put into 4.5 kilograms of temperature after the elutriation and be 10 ℃ water, put into 60 gram B groups again and soaked into the liquid dipping 30 minutes, rice core water content reaches 30%, after dashing one time, impregnated rice water puts it in 1.5 kg water, and add 100 gram c groups and soak into liquid, at pressure is 0.05 MPa, temperature is an inhibition and generation 30 minutes under 100 ℃ of conditions, and the water content of rice reaches 60 after the inhibition and generation, the rice after the inhibition and generation is put into 5 kg water and add 50 gram c group nutrient solutions and soaked 20 minutes, make the grain of rice separately, and fully absorbing nutritional labeling, taking-up is placed in the closed container, is cooled to 40 ℃ of damping 12 hours from 100 ℃, drying machine is put in taking-up, fed 30-50 ℃ of gas dry 6 hours, the water content that records rice is lower than 13%, and pack promptly gets product.

Embodiment 4

Get 1.5 kilograms in 3 groups of rice, put into 2 kilograms of temperature after the elutriation and be 40 ℃ water, put into 90 gram B groups again and soaked into the liquid dipping 60 minutes, rice core water content reaches 10%, after dashing one time, impregnated rice water puts it into again in 2 kg water, and add 20 gram b groups and soak into liquid, in temperature is 100 ℃ of following inhibition and generation 80 minutes, the water content of rice reaches 42% after the inhibition and generation, and the rice after the inhibition and generation is put into 4 kg water, and adds 120 gram b group nutrient solutions immersions 30 minutes, make the grain of rice separately, and fully absorbing nutritional labeling, taking-up is placed in the closed container, is cooled to 50 ℃ of damping 8 hours from 100 ℃, drying machine is put in taking-up, fed 25-45 ℃ of gas dry 8 hours, the water content that records rice is lower than 13%, and pack promptly gets product.

Eating method:

Add 2 times of boiling water in nutritive instant rice, stir, adding a cover and placing 10 minutes is edible.

Rehydration time: water temperature more than 90 ℃ 10 minutes; Water temperature 70-90 ℃ 10-25 minute, water temperature 50-70 ℃ 25-35 minute, when water temperature is lower than 50 ℃, prolongs rehydration time and get final product.

Claims (4)

1, a kind of processing method of nutrition fast rehydrating instant-rice is characterized in that it manufactures by following processing step:

(1), joins rice: join rice according to the contained amount straight, amylopectin of the rice of different cultivars;

(2), dipping: at the 1-3 times of liquid that soaks into of allocating 1-10% in the water of rice into, dipping is 30-90 minute under 10-40 ℃ of temperature, makes a meter core water content reach 10-30%;

(3), inhibition and generation: add the liquid that soaks into of 1-5% in above-mentioned dipping rice, and be under the 0.05-0.14 MPa inhibition and generation 10-30 minute at pressure, the inhibition and generation temperature is 80-110 ℃, makes the water content of rice reach 50-60% after the inhibition and generation;

(4), nutrition gradation: add 1-3 times of water in the rice after inhibition and generation, and allocate the nutrient solution of 1-5% into, placed 10-30 minute;

(5), environment damping: the above-mentioned grain of rice is put into closed container, from 100-40 ℃ of cooling damping 6-12 hour;

(6), temperature-controlled drying: in drier, feed 25-60 ℃ of gas, dry 4-8 hour, make grain of rice moisture content be lower than 13%, pack promptly gets product.

2, method according to claim 1 is characterized in that the liquid that soaks in described step (2), (3) is prepared by following proportioning, and promptly per 100 grams soak in the liquid and contain:

Protein 0.8-1.8 gram, emulsifying agent 0.05-0.5 gram, vitamin 1-10 gram.

3, method according to claim 1, the nutrient solution that it is characterized in that described step (4) use contains in promptly per 100 gram nutrient solutions by following proportioning preparation:

Zinc 0.3-0.5 milligram, vitamin total amount 30-80 milligram, calcium 50-100 milligram, phosphorus 30-60 milligram, wherein calcium-phosphorus ratio is 1.5.

4, method according to claim 1 is characterized in that the inhibition and generation in the described step (3) can be 60-120 ℃ of following inhibition and generation 20-120 minute in temperature also.