阅读说明：本技术 压缩米饭及其生产方法 (Compressed rice and its production method ) 是由 陈全福 于 2019-10-09 设计创作，主要内容包括：本发明涉及食品加工领域,具体关于一种压缩米饭及其生产方法；本发明方法公开的一种压缩米饭及其生产方法,本发明的压缩米饭采用先蒸后煮的工艺煮熟,并且在煮熟的过程中加入一种改性淀粉作为米饭改良剂,加入该种改良剂的米饭在冻干过程中米饭表层会形成阿尔法化层,该表层能将米饭进行冻干得到压缩米饭速食产品,在这个过程中会保证米饭本来的口感以及风味,保证这种速食产品食用者的体验感,这点有利于压缩米饭类速食产品的推广。(The invention relates to the field of food processing, in particular to compressed rice and a production method thereof; the invention discloses a compressed rice and a production method thereof, the compressed rice is cooked by adopting a process of steaming firstly and then cooking, modified starch is added in the cooking process as a rice modifying agent, the surface layer of the rice added with the modifying agent can form an alpha layer in the freeze-drying process, the surface layer can freeze-dry the rice to obtain an instant compressed rice product, the original taste and flavor of the rice can be ensured in the process, the experience of an eater of the instant rice product is ensured, and the popularization of the instant compressed rice product is facilitated.)

1. A compressed rice and its production method, the preparation technical scheme is as follows:

firstly, cooking cooked rice, namely washing 100 parts of rice in parts by mass, putting the rice into a steamer, and steaming for 5-10min by using water vapor with the pressure of 0.1-0.5MPa and the temperature of 120-; then putting the cooked rice into a cooking pot, adding 120-150 parts of water and 3-7 parts of modified starch rice modifier, uniformly mixing, and heating and cooking for 40-60min to obtain cooked rice;

step two, freeze-drying the cooked rice, namely freezing the cooked rice at minus 10-20 ℃ for 5-15h, then continuously cooling to minus 30-40 ℃, preserving heat for 1-5h, then wrapping the cooked rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain freeze-dried rice with the water content of 1% -5%, and then removing the sugarcane fiber breathable film;

and thirdly, compressing, namely adding 0.8-6 parts of starch, 0.1-1 part of Arabic gum and 0.5-5 parts of carrageenan into 100-150 parts of water for uniform dissolution, then spraying 5-15 parts of the dissolved solution onto the freeze-dried rice, softening for 1-5 hours, then compressing the rice into blocks by using a compressor, and coating the sugarcane fiber breathable film on the outside to obtain the product.

2. The compressed rice and the method of producing the same according to claim 1, wherein: the preparation method of the modified starch rice modifier comprises the following steps:

adding 10-15 parts of sodium sulfate and 150-200 parts of water into a mixing kettle according to the mass parts, after being uniformly stirred, 150 portions of waxy corn starch 100 and 150 portions are added into a mixing kettle and mixed and stirred into starch slurry, then adjusting the pH value of the starch slurry to 10-13 by using 0.5% -5% sodium hydroxide solution, then adding 0.1-2 parts of alginate fiber into a mixing kettle, stirring and reacting for 30-60min, then adding 0.01-0.2 part of acetyl iso-eugenol and 0.01-1 part of diglyceryl stearate malate, uniformly stirring, heating to 40-60 ℃, reacting for 10-20h, adjusting the pH value of the starch slurry to 4-7 by using 5-10% hydrochloric acid solution after the reaction is finished, and 200-300 parts of water is added for washing for 3-5 times, and the finished product can be obtained after dehydration and drying.

3. The compressed rice and the method of producing the same according to claim 1, wherein: and the freeze-drying operation in the step two adopts the vacuum degree of 0.08-0.1 MPa.

4. The compressed rice and the method of producing the same according to claim 1, wherein: and step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.

5. The compressed rice and the method of producing the same according to claim 1, wherein: and step three, the softening temperature in the softening operation is 0-4 ℃.

6. The compressed rice and the method of producing the same according to claim 1, wherein: the preparation method of the sugarcane fiber breathable film comprises the following steps:

adding 100 parts by mass of chitosan into 10000 parts by mass of distilled water (5000-;

mixing 10 to 30 parts of chitosan solution, 100 parts of polyvinyl alcohol solution with the mass percent of 5 to 10 percent, 1 to 5 parts of sugarcane fiber and 1 to 5 parts of inulin lauryl carbamate, spinning by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 23 to 29kV and the temperature is 25 to 50 ℃, and spinning for 12 to 15 hours to obtain the sugarcane fiber breathable film.

Technical Field

The invention relates to the field of food processing, in particular to compressed rice and a production method thereof.

Background

At present, people's life rhythm is quite fast, and various fast food products are in the process of transporting, and compressed rice is a rice type fast food product obtained by freeze-drying cooked rice and then compressing the cooked rice, and has the advantages of convenience in transportation, portability and appropriate volume.

201711159368.2A series of instant rice products are prepared by washing fresh and dried rice as raw material, removing impurities, aging, loosening, freezing at low temperature, and microwave lyophilizing, and vacuum packaging with vegetables, meat, and flavoring; a microwave continuous lyophilization system is disclosed. The invention has simple process and short processing time, reduces the production cost through continuous production, does not add any additive in the whole process, furthest retains the color, the fragrance, the taste and various nutrients of the rice, and has the advantages of quick rehydration, thorough dehydration, long quality guarantee period, light weight of products and convenient transportation and use.

201810502239.7 discloses a lily glutinous rice, which is prepared from glutinous rice, purple sweet potato, lily, freeze-dried diced red date, medlar, pearl barley, blueberry, coltsfoot flower, magnolia officinalis, myrtle fruit, persimmon leaf, bamboo leaf, lard and tea oil by squeezing myrtle fruit, soaking glutinous rice in myrtle fruit juice, boiling myrtle fruit residue, blueberry, magnolia officinalis, persimmon leaf and bamboo leaf to obtain paste, cooking purple sweet potato, lily, pearl barley and coltsfoot flower to obtain paste, mixing paste and mud, mixing the paste and mud, taking the mixture, molding, steaming in a steamer, and taking the mixture out of the steamer. The glutinous rice has rich, fine and refreshing taste, and has the effects of clearing away heat and toxic materials, regulating spleen and invigorating stomach, promoting diuresis and removing food retention, calming heart and tranquilizing mind, invigorating kidney and qi, and nourishing liver and improving eyesight.

201410853198.8 discloses FD convenient oat compound rice and a preparation method thereof, belonging to the technical field of convenient health food processing and being prepared from the following raw materials by weight: 3 parts of peeled oat rice and 7 parts of rice stems. The peeling rate of the peeled oat grains is 9-11%. The preparation method comprises the following steps: mixing oat rice peeled by oat peeler with semen oryzae Sativae, soaking in 0.5% baking powder solution, filtering, adding water, and steaming at 120 deg.C in pressure cooker. Dispersed in water after cooling. Pouring out clear water, sucking residual water on the surface of the cooked rice, slowly pre-freezing, and finally freeze-drying by adopting a vacuum freeze-drying process to obtain a finished product. The FD convenient oat compound rice is the best choice for people with high blood pressure, high blood sugar, low body constitution, busy people, fast food at home, and delicious food in outdoor activities such as travel and field exploration, and has wide market prospect.

The above patents and prior art generally require that the rice be lyophilized and then compressed to obtain an instant compressed rice product, which has an obvious void structure and high moisture content and can achieve an extremely rapid pre-cooling rate under freezing conditions. However, the cost of large water loss is inevitable, and generally, it is considered that about 10% of water is lost when the temperature of the cooked rice is reduced from 90 ℃ to 4 ℃, and 3-4% of water is generally lost when the air cooling is in the same temperature reduction section range. In the process, the original taste and flavor of the rice are greatly influenced, the experience of an eater of the instant rice is greatly influenced, and the popularization of the instant products such as the compressed rice is limited.

Disclosure of Invention

In order to solve the above problems, the present invention provides compressed rice and a method for producing the same.

A compressed rice and its production method, the preparation technical scheme is as follows:

firstly, cooking cooked rice, namely washing 100 parts of rice in parts by mass, putting the rice into a steamer, and steaming for 5-10min by using water vapor with the pressure of 0.1-0.5MPa and the temperature of 120-; then putting the cooked rice into a cooking pot, adding 120-150 parts of water and 3-7 parts of modified starch rice modifier, uniformly mixing, and heating and cooking for 40-60min to obtain cooked rice;

step two, freeze-drying the cooked rice, namely freezing the cooked rice at minus 10-20 ℃ for 5-15h, then continuously cooling to minus 30-40 ℃, preserving heat for 1-5h, then wrapping the cooked rice with a layer of sugarcane fiber breathable film, placing the rice in a sublimation disc for drying to obtain freeze-dried rice with the water content of 1% -5%, and then removing the sugarcane fiber breathable film;

and thirdly, compressing, namely adding 0.8-6 parts of starch, 0.1-1 part of Arabic gum and 0.5-5 parts of carrageenan into 100-150 parts of water for uniform dissolution, then spraying 5-15 parts of the dissolved solution onto the freeze-dried rice, softening for 1-5 hours, then compressing the rice into blocks by using a compressor, and coating the sugarcane fiber breathable film on the outside to obtain the product.

The preparation method of the modified starch rice modifier comprises the following steps:

adding 10-15 parts of sodium sulfate and 150-200 parts of water into a mixing kettle according to the mass parts, after being uniformly stirred, 150 portions of waxy corn starch 100 and 150 portions are added into a mixing kettle and mixed and stirred into starch slurry, then adjusting the pH value of the starch slurry to 10-13 by using 0.5% -5% sodium hydroxide solution, then adding 0.1-2 parts of alginate fiber into a mixing kettle, stirring and reacting for 30-60min, then adding 0.01-0.2 part of acetyl iso-eugenol and 0.01-1 part of diglyceryl stearate malate, uniformly stirring, heating to 40-60 ℃, reacting for 10-20h, adjusting the pH value of the starch slurry to 4-7 by using 5-10% hydrochloric acid solution after the reaction is finished, and 200-300 parts of water is added for washing for 3-5 times, and the finished product can be obtained after dehydration and drying.

And the freeze-drying operation in the step two adopts the vacuum degree of 0.08-0.1 MPa.

And step three, the starch is potato starch or corn starch or soluble starch or sweet potato starch.

And step three, the softening temperature in the softening operation is 0-4 ℃.

The preparation method of the sugarcane fiber breathable film comprises the following steps:

adding 100 parts by mass of chitosan into 10000 parts by mass of distilled water (5000-;

mixing 10 to 30 parts of chitosan solution, 100 parts of polyvinyl alcohol solution with the mass percent of 5 to 10 percent, 1 to 5 parts of sugarcane fiber and 1 to 5 parts of inulin lauryl carbamate, spinning by using electrostatic spinning equipment under the conditions that the voltage of a high-voltage power supply is 23 to 29kV and the temperature is 25 to 50 ℃, and spinning for 12 to 15 hours to obtain the sugarcane fiber breathable film.

The invention discloses a compressed rice and a production method thereof, the compressed rice is cooked by adopting a process of steaming firstly and then cooking, modified starch is added in the cooking process as a rice modifier, the rice added with the modifier can form an alpha layer, the surface layer of the rice is coated with a sugarcane fiber breathable film in the freeze-drying process, and the novel polymer separation film utilizes uniform gaps generated by ordered self-assembly of nano fibers as continuous water channels and has high water flux. In addition, the film has excellent antimicrobial properties due to chitosan on the surface of the nanofibers.

During the freeze-drying process, the sugarcane fiber breathable film coated on the surface layer of the rice is placed in a sublimation disc for drying, and at the moment, the sugarcane fiber breathable film is good in breathability and has uniform gaps as continuous water channels, so that water can be uniformly and slowly removed from the rice instead of forming a condition of large dry-wet difference in the rice; although the total water content of the freeze-dried rice is 1% -5%, the surface layer of the rice can still form a water-containing film, and rice particles are kept in moist contact and cannot be hardened; in the process, the original taste and flavor of the rice can be ensured, the experience of the fast food consumer is ensured, and the popularization of the instant products such as the compressed rice is facilitated.

The modified starch rice improver is added with a trace amount of acetyl isoeugenol, so that the peroxide value and the antibacterial property can be reduced, the oxidation and deterioration of food can be accelerated due to the catalytic oxidation reaction of metal ions, and the diglyceryl stearate malate can form a complex with a trace amount of metal elements, so that the function of a synergist is achieved, the shelf life is prolonged, and the mouthfeel can be improved.

Drawings

FIG. 1 is an SEM transmission electron micrograph of the breathable film of sugarcane fibers prepared in example 2.

Detailed Description

The invention is further illustrated by the following specific examples:

shelf life test: the product is put in an incubator at 37 ℃ for an accelerated test, the accelerated test lasts for six months, and the peroxide value (GB5009227-2016) and the total number of bacteria (GB 4789.2-2016) of the product are tested.