| 摘要 |
PURPOSE:The combination of soaking, boiling or steaming, cooling of starting rice, addition of aqueous ethanol containing nonionic surfactants and drying gives instant rice which can be restored to boiled rice in a short time by adding hot water. CONSTITUTION:Starting rice is washed, soaked, boiled or steamed, then cooled down. The cooled-down rice is combined with an aqueous ethanol containing nonionic surfactants to separate the lumps into individual grains and the grains are dried to give the objective instant rice. The amount of the aqueous ethanol containing nonionic surfactants is about 2-10wt% based on the boiled rice and the addition of less than 2wt% increases small lumps of boiled rice to cause uneven drying of rice grains. As a nonionic surfactant, is cited sucrose fatty acid ester, glycerol fatty acid ester or propylene glycol fatty acid ester. |
