CN1269418C - Method for preparing instant rice - Google Patents

Abstract

The invention discloses a method for preparing compound instant rice, which relates to the technical field of deep processing of rice. The present invention uses rice as the main raw material, flour, soybean protein powder, gluten powder, emulsifier, thickener, salt, etc. It is obtained by pressing and curing, cutting and forming, secondary cooking, drying, cooling and packaging. Because the rice is crushed into powder, recombined after extrusion and aging, and the rehydration characteristics, taste and taste of the product can be further improved by using food improvers, so that the final product has the characteristics of fast rehydration and suitable taste, and has Unique flavor, after the instant rice is brewed with boiling water, the viscoelastic properties and taste of the rice are close to those cooked directly from raw rice.

Description

A kind of preparation method of compound instant rice

technical field

The invention relates to a method for preparing compound instant rice with rice as the main raw material and flour, soybean protein powder, gluten powder, emulsifier, thickener, salt, etc. as auxiliary materials, belonging to the technical field of deep processing of rice.

Background technique

Convenience food is favored by consumers for its fast food and delicious taste. At present, convenience food has become the mainstream food in the market. Rice is the staple food of more than half of the population in my country, and the development of instant rice that can be eaten without steaming is of great significance to reforming traditional diets, reducing people's housework, improving people's quality of life, and providing convenience for people's lives. The instant rice produced in traditional industrialization, through cleaning, soaking, cooking, drying and other processes, not only has serious nutritional loss and poor rehydration, but also lacks suitable viscoelasticity after rehydration due to the loss of soluble components. In addition, in order to improve the quality of products, some adopt secondary soaking, secondary cooking process, and add food additives in the soaking liquid. Although some progress has been made to a certain extent, it increases the cost and causes environmental pollution.

Contents of the invention

The main purpose of the present invention is to provide a method for preparing compound instant rice. The prepared instant rice has the advantages of fast rehydration, unique taste and taste close to steamed rice after being brewed with boiled water.

Another object of the present invention is to provide a compound instant rice prepared by the above method.

The technical scheme of the present invention is as follows: firstly, rice and other grain flours are cleaned and crushed, then emulsifiers, thickeners, and salt are added for conditioning and mixing with water, extruding and ripening, cutting and forming, secondary cooking, drying, cooling, Packing process, finally get compound instant rice with unique flavor.

(1) Formula

The main raw material mass percentage is:

Rice flour 83-95%, flour 2-15%,

Soybean protein powder 0-2%, gluten powder 0-2%,

Emulsifier 0.3-1.5%, thickener 0.2-0.6%,

Salt 1.5-3%.

Emulsifiers used include monoglyceride, sodium stearoyl lactylate, lecithin. Thickeners used include gum arabic, maltodextrin, sodium alginate.

(2) Process

By adding different food improvers, grain flour, etc., the process can produce a series of flavored products.

The purpose of crushing is mainly to make the main raw materials such as rice flour reach the particle size required for processing before entering the extruder, that is, the particle size is ≤250 microns.

After pulverization, the technical condition of adding water to temper and mix is as follows: the amount of water added is 32-35% of the total mass of the main raw materials, and then mixed for 3-5 minutes to facilitate the ripening and forming of the starch.

The purpose of the extrusion process is to obtain partial gelatinization of the starch to ensure that the gelatinization degree of the material at the discharge port of the extruder reaches 45-85%.

Cutting and forming means that after the rice flour with a certain moisture content is extruded into a viscous melt and passes through a special template, the shape of the die hole is an ellipse with a major axis diameter of 4-8mm and a minor axis diameter of 0.8-2mm. Adjust the cutter speed to 500rpm , cut by a cutter into a shape similar to rice grains.

The purpose of the secondary cooking is to fully gelatinize the extruded artificial rice. Since the extruded artificial rice has been partially gelatinized, the time required for the secondary cooking is relatively short, and the cooking time is 5 to 10 minutes at 100°C under normal pressure. After secondary cooking, the degree of gelatinization of rice grains reaches 90-95%.

The purpose of drying is to make the product reach safe moisture, which is conducive to storage and preservation. The drying process conditions are as follows: control the safe moisture content of the product to ≤8%, use hot air to dry, and dry in two stages. In the first stage, the drying temperature is 100-130°C, and the drying time is 5-15 minutes; in the second stage, the drying temperature is 80-100°C, and the drying time is 15-30 minutes.

Beneficial effects of the present invention: the present invention provides a preparation method of compound instant rice, which overcomes the shortcomings of the traditional instant rice production method, and at the same time does not lose soluble components in the production process, does not need to be soaked, and can be mixed according to needs Flour, gluten powder, soybean protein powder and food improver not only greatly improve the rehydration characteristics of instant rice, but also the viscoelastic properties and taste of the prepared instant rice are close to that of rice cooked with raw rice after being brewed in boiling water. And has a unique flavor.

The product of the present invention is compounded with other cereal powders such as flour, gluten powder, and soybean protein powder, so that a variety of products with rice flour as the main raw material can be developed to satisfy different consumer groups.

The invention creatively adopts the techniques of extrusion aging and cutting and forming, which shortens the subsequent cooking process and improves the production efficiency. Secondly, the texture of the rice noodles etc. is restructured through extrusion, and has excellent quality of rehydration performance.

Description of drawings

Accompanying drawing is the preparation process flowchart of compound instant rice.

Detailed ways

Example 1

The formula used: rice 87%, flour 10%, salt 2%, sodium alginate 0.5%, monoglyceride 0.5%. Processing conditions: Grind to a particle size of ≤250 microns, then add 32% water, mix for 3 minutes, extrude and mature, cut and shape, cook for 5 minutes, first dry at 120°C for 10 minutes, then dry at 95°C for 20 minutes, cool, Package.

The main indexes of the obtained product are as follows: the degree of gelatinization of the product is 91.5%, and the water content is 7.8%. After the product is soaked in hot water at 90 DEG C and sealed for 5 minutes, the delicious instant rice can be obtained.

Example 2

The formula used: rice 85%, flour 10%, soybean protein powder 1%, gluten 1%, lecithin 0.5%, maltodextrin 0.5%, salt 2%. Processing condition is with embodiment 1, and gained product index is close with embodiment 1.

Example 3

The formula used: 85% rice, 10% flour, 2% soybean protein powder, 0.5% sodium stearoyl lactylate, 0.5% gum arabic, and 2% table salt. Processing condition is with embodiment 1, and gained product index is close with embodiment 1.

Claims (1)

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.