Nghiên cứu hoàn thiện quy trình sản xuất cơm gạo tươi ăn liền

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Tác giả: Nguyễn Bích Trâm Chung, Thị Hồng Phượng Dương, Hoàng Anh Nguyễn, Thị Loan Nguyễn, Thị Hồng Nhung Võ

Ngôn ngữ: Vie

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Thông tin xuất bản: Tạp chí Công thương 2022

Mô tả vật lý: 391-396

Bộ sưu tập: Metadata

ID: 394909

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Hiện nay, cơm gạo tươi ăn liền được sản xuất nhiều ở Hàn Quốc nhưng là sản phẩm vẫn còn mới lạ trên thị trường Việt Nam, trong khi Việt Nam có thế mạnh về sản xuất lúa gạo với chất lượng tốt để sản xuất các sản phẩm giá trị gia tăng từ gạo. Do đó cần thiết nghiên cứu sản quy trình xuất cơm gạo tươi ăn liền nhằm đa dạng hóa sản phẩm lúa gạo Việt Nam, đáp ứng nhu cầu tiết kiệm thời gian trong việc chế biến thức ăn. Kết quả nghiên cứu cho thấy: nguyên liệu lựa chọn là lúa Đài Thơm 8, vụ mùa Đông Xuân năm 2021 được trồng ở tĩnh Tiền Giang
được xay tách vỏ trấu tại khoảng cách giữa 2 trục rulo 0,1cm
thời gian xát gạo 80 giây
hấp 35 phút
cơm được sấy ở 55°c trong 160 phút và hoàn nguyên với tỷ lệ (1 cơm: 3 nước) trong 6 phút bằng Microwave công suất 350W., Tóm tắt tiếng anh, Although fresh instant rice products have been produced and consumed in some countries such as Korea, they have not yet available in Vietnam. Vietnam is one of the top rice producers in the world and Vietnam has strengths in producing high quality products from rice. It is necessary for Vietnam to study the production of instant fresh rice to diversify the country's rice products and to meet the demand of consumers. This research's results show that Dai Thom 8 rice which was grown in Tien Giang Province in the 2021 winter-spring crop is suitable for the production of instant fresh rice. The rice is milled by using a husking machine and the distance between the two rollers of this machine is 0.1 cm. The rice milling time is 80 seconds. The processed rice is soaked in water for 20 minutes, steamed for 35 minutes, then dried at 55°c for 160 minutes. It is reconstituted with the ratio of 1:3 (rice:water) for 6 minutes in a 350-Watt microwave.

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