Effects of soaking and cooking conditions on the quality of instant rice

MA Li- sha; CHEN Shu- pan; HE Guo- qing

doi:10.13386/j.issn1002-0306.2015.17.026

MA Li- sha, CHEN Shu- pan, HE Guo- qing. Effects of soaking and cooking conditions on the quality of instant rice[J]. Science and Technology of Food Industry, 2015, (17): 170-175. DOI: 10.13386/j.issn1002-0306.2015.17.026

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Effects of soaking and cooking conditions on the quality of instant rice

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Taking rice as raw materials,the effects of soaking and cooking conditions on the quality of instant rice was researched by single factor and orthogonal experiment in this paper.The optimized process of instant rice was as follows: the rice soaked 25 minutes at normal temperature water and steamed 5 minutes at 100 ℃ for the first time.And soaked 20 minutes in normal temperature water and steamed 50 minutes at 105 ℃ in the second time.The gelatinization degree and moisture content of this kind of instant rice could respectively reach 90.19% and 64.8%,and the taste of this instant rice was good。

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Effects of soaking and cooking conditions on the quality of instant rice

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