Rice Processing Into The Key Technology Of The Instant Nutritional Rice

This article mainly study the key technology of the instant nutritional rice and chemical and physical properties of starch, and explore the different ways of drying the instant nutritional rice and aging mechanism, evaluate taste and quality of the instant nutritional rice.Experiment through the raw material meters composition and physicochemical properties analysis shows that the northeast rice protein content high, soft due to the amylase of rice in less contents and rice hardness is small.Alkali away degrees is moderate, which reflect rice taste good, pasting temperature is moderate, viscosity is moderate. The northeast rice is a good raw material of the instant nutritional rice.The results of experimental show that drying way of the instant nutritional rice influence the complex water and the quality. Experimental chose and compared three dry ways of the instant nutritional rice. Vacuum freeze-drying is best, after water the color and taste is better than the other drying way.Experiments using food quality synthetic evaluation, physical property analysis and mathematical model, determine the best of the first soaking technology is:the temperature of first soaking is 41℃, the time of the first soaking is 90min, the substitutability of enzymes is 0.11%, the rice water content is biggest 24.27%. The second best technology for:the first cooking time isl5min, the second soaking temperature is 69℃, the second time of soaking is 31min, the second cooking time is 21min, the rice water content is biggest 62.7%.In order to increase the nutrition of the instant nutritional rice, use packages of nutrition strengthened nutrition. Design target people in 14-18 years of age. According to the years of 2007 Chinese guidelines of dietary and the years of 2000 Chinese dietary reference intakes DRIs design strengthening the number and kinds. At the same time, detect nutrients of the instant nutritional rice. The instant nutritional rice is 165g and 250ml milk, which can satisfy nutrient demand of breakfast with age of 14-18 yearsThrough the rice and instant rice on aging properties of crystallization research indicates that, in process of instant rice starch mechanism and aging is:(1) the starch orderly arrangement by heating gelatinization; (2) In the process of pasting the amylose scattered solution, form colloid, the microscopic area is mainly amylose and amylopectin area,the microcrystalline area is mainly amylopectin area; (3) In dry process, along with moisture content is reduced, crystal content has certain up; (4)In storage process of instant rice, starch molecular hydrogen bonding, molecules associating rearrangement of rigid rise, the mainly area is cross of amylose and amylopectin.