Preparation method of anti-aging retrogradation rice

An anti-aging and rice technology, applied in food preparation, application, food science and other directions, can solve problems such as inconvenient access, and achieve the effects of reducing crystal ordering, reducing cohesion and preventing aging.

Inactive Publication Date: 2015-03-25
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the extremely heat-resistant and stable maltose amylase needs to be prepared by genetically engineered bacteria, and the way to obtain it is relatively inconvenient

Method used

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  • Preparation method of anti-aging retrogradation rice
  • Preparation method of anti-aging retrogradation rice
  • Preparation method of anti-aging retrogradation rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) Mix water-soluble soybean protein and washed rice into water, and the mixing ratio of water-soluble soybean protein, rice, and water is 0.01:1:1.3;

[0048] (2) After the water-soluble soybean protein is completely dissolved, place it at 40°C for 30 minutes and stir it every 10 minutes;

[0049] (3) Cook at normal pressure in a rice cooker for 25 minutes; obtain anti-aging rejuvenated rice;

[0050] (4) Weigh an appropriate amount of anti-aging regenerated rice, store it at 25±1℃, 4±1℃, -18±1℃, and measure the fresh and anti-aging regenerated rice after storage for 1d, 3d, and 6d. Gelatinization degree and retrogradation degree; the ordinary rice obtained without adding water-soluble soybean protein was used as the control group. The measurement results are shown in Tables 1 to 4. Figures 1 to 3 .

[0051] Table 1 Gelatinization degree of fresh anti-aging retrograded rice and ordinary rice

[0052]

[0053] Table 2 Gelatinization degree and retrogradation degr...

Embodiment 2

[0065] (1) Mix water-soluble soybean protein and washed rice into water, and the mixing ratio of water-soluble soybean protein, rice, and water is 0.012:1:1.5;

[0066] (2) After the water-soluble soybean protein is completely dissolved, place it at 45°C for 25 minutes and stir it every 10 minutes;

[0067] (3) Cooking at normal pressure in a rice cooker for 25 minutes; obtaining anti-aging rejuvenated rice.

[0068] (4) Weigh an appropriate amount of anti-aging regenerated rice, store it at 25±1℃, 4±1℃, -18±1℃, and measure the fresh and anti-aging regenerated rice after storage for 1d, 3d, and 6d. Gelatinization degree and retrogradation degree; the ordinary rice obtained without adding water-soluble soybean protein was used as the control group. The measurement results are shown in Tables 5-8. Figures 4 to 6 .

[0069] Table 5 Gelatinization degree of fresh anti-aging regenerated rice and ordinary rice

[0070]

Degree of gelatinization

degree of regen...

Embodiment 3

[0084] (1) Mix seaweed protein and washed rice into water, and the mixing ratio of seaweed protein, rice and water is 0.01:1:1.3;

[0085] (2) After the seaweed protein is completely dissolved, place it at 40°C for 30 minutes and stir it every 10 minutes;

[0086] (3) Cook at normal pressure in a rice cooker for 25 minutes; obtain anti-aging rejuvenated rice;

[0087] (4) Weigh an appropriate amount of anti-aging regenerated rice, store it at 25±1℃, 4±1℃, -18±1℃, and measure the fresh and anti-aging regenerated rice after storage for 1d, 3d, and 6d. Gelatinization degree and retrogradation degree; the ordinary rice obtained without adding laver protein was used as the control group. The measurement results are shown in Tables 9 to 12. Figures 7 to 9 .

[0088] Table 9 Gelatinization degree of fresh anti-aging regenerated rice and ordinary rice

[0089]

Degree of gelatinization

degree of regeneration

Anti-aging rejuvenated rice

0.9655

3.45...

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PUM

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Abstract

The invention discloses a preparation method of ant-aging retrogradation rice. The preparation method comprises the steps of: mixing water-soluble protein and cleaned rice into water until the water-soluble protein is entirely dissolved to obtain mixed rice suspension; performing insulating on the mixed rice suspension; and stewing the insulated mixed rice suspension to obtain the ant-aging retrogradation rice. Compared with the prior art, the proper water-soluble protein is added to the rice, so that not only can the protein in the rice be enhanced, but also the aging and retrogradation of the rice can be effectively delayed.

Description

technical field [0001] The invention relates to a method for preparing rice, in particular to a method for preparing anti-aging regenerated rice. Background technique [0002] my country is the country with the highest rice production in the world, and rice occupies a large proportion in my country's entire grain product structure. More than 1 / 3 of the people in our country eat rice as the staple food, and people are accustomed to using rice as a raw material to make white rice and rice , Zongzi, etc. [0003] The starch content in rice grains can reach 60-70%. During the cooking process of rice, the raw starch grains swell and rupture, and at the same time combine with water molecules to form a viscous solution. However, in the process of low-temperature storage, rice products are prone to aging. This is because the hydrogen bonds between starch molecules and water molecules are broken, and the hydrogen bonds between starch molecules are recombined, and the starch molecules...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/182A23L7/196
Inventor 阮晖林永华伍星主吴渊纪晓燚徐薇薇
Owner ZHEJIANG UNIV
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