| 摘要 |
PURPOSE:To prepare instant rice-gruel, by boiling vacuum-dried rice grains, and subjecting the resultant swollen grains to washing with water, draining, immersing in saline water, draining, and freeze-drying. CONSTITUTION:Rice grains are dried in vacuum until the water-content, weight- reduction and cracking ratio reach 12-13%, 2-3% and 90-100%, respectively, and immediately thrown into boiling water and boiled at 100+ or -2 deg.C for 1-2min to form a thin alpha-starch layer to the surface of the rice grain. Thereafter, the grains are swollen by heating at 95+ or -2 deg.C for 20-40min. The cooking pot is covered and the rice is left to stand for 20-40min without heating until the temperature reaches 80-90 deg.C. The content is quenchd by immersing in cold water, washed with water, drained, immersed in about 1% saline water, drained, and freeze-dried in vacuum. |
