Development Of Convenient Foods For Dehydrated Rice

With the accelerated pace of life,convenient rice is more and more popular with modern people,especially dehydrated rice.However,dehydrated rice on the market currently has problems such as low rehydration rate,poor rehydration performance,and aging and retrogradation of starch.In response to these problems,this experiment screened raw rice for the production of dehydrated rice and determined the ratio of the best compounded rice.The effect of different enzyme preparations and additives on the quality of rice was preliminarily explored to increase the rehydration rate of dehydrated rice and to improve the aging and retrogradation of rice starch,so that dehydrated rice has better rehydration performance and better taste and appearance.By measuring the sensory and physicochemical indices of five kinds of rice,Wuyoudao No.1 rice,Heilongjiang Wuchang rice and Akita No.31 rice were identified as raw rice for the production of dehydrated rice.Soak it with sugar,by determinating water content and rehydration rate found:The best sugar liquid of Wuyoudao 1 rice is 30%sucrose,the best sugar liquid of Heilongjiang Wuchang rice is 40%sucrose,and the best sugar liquid of Akita 31 rice is 40%sorbitol.The three types of rice soaked with soaking sugar are mixed together in different proportions,by determining the degree of gelatinization,rehydration rate,and iodine blue of compounded rice determined:When the proportion of these three kinds of rice is 1:1:1,the degree of gelatinization,rehydration rate,and iodine blue of the compound rice are the highest,espectively are 95.38%,2.61,and 0.271.The experiment used protease and alpha-amylase and two kinds of mixed enzyme solution to immerse rice after cooking.The effect of single enzyme solution and mixed enzyme solution on the rehydration rate of rice and its texture after rehydration was determined.Every 10 g of rice was soaked in 10ml of protease solution with a concentration of 0.2 g/l for 40 min.The rice had the highest rehydration rate,the lowest hardness,and the highest elasticity,being 2.83,1.142,and 0.878,respectively.Pullulan,polyglutamic acid,and trehalose all can improve the aging and retrogradation of rice starch.Using texture analyzer,DSC,RVA and nuclear magnetic resonance to determine the influence of different discrete liquids on rice quality.In the single-factor experiment,the quality of rice was best after discretization with 0.7%of Pulandan,0.9%of polyglutamic acid,and 10%of trehalose solution;In the orthogonal experiment,the quality of rice discretized with 0.5%pullulan+0.9%polyglutamic acid+8%trehalose solution was the best.In rice drying experiments,when the hot air is dried,the best drying conditions are 80℃ drying for 95 minutes,after rehydration of rice for 10 minutes,the maximum rehydration rate was 2.84;When the two sections of hot air are dried,the best drying conditions are drying at 120℃ for 25 minutes and then drying at 80℃ for 20 minutes,after rehydration of rice for 10 minutes,the maximum rehydration rate was 2.84.After 25 g of dried rice was placed in a mold and 2 ml of guar natto gum having a concentration of 8 g/l was added,the molded rice was the most compact.weighing 26.3 g,having a volume of 31.84 cm3 and a density of 0.826 g/cm3.The rice had a weight of 26.3 g,a volume of 31.84 cm3,and a density of 0.826 g/cm3.