In order to establish the production process of instant rice porridge and study its gelatinization and regeneration mechanism, a comparative study was conducted on the operations of each unit in the production of instant rice porridge, and the finished product was analyzed by microscope observation and differential scanning calorimeter (dsc). The results show that after the rice is roasted for 15.min, it is matured using the combined cooking method of “boiling in boiling water for 2.min – boiling over slow fire for 15.min – soaking in hot water for 15.min – steaming under normal pressure for 15.min”. Spray the dispersion liquid for dispersion, and finally use 80.¡æ hot air drying for 120.min to obtain the finished product. Microscopic observation shows that the rice is rapidly dehydrated after roasting, and a large number of holes appear. After cooking, the rice quickly absorbs water and expands, fully gelatinized, and dried. Afterwards, a porous network structure is formed; after DSC analysis, the gelatinization enthalpy of the finished product is significantly reduced. In short, the production process of instant rice porridge with rehydration time ¡Ü.5.min was established, and the mechanism of its easy rehydration and gelatinization was preliminarily explained.

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Original research was done by Xiao Huazhi, Wang Shizhong, Wang Zhanzhong, Han Ye, Zhou Zhijiang

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