Blending method of high-quality indica rice

A kind of indica rice, high-quality technology, applied in chemical analysis by titration method, material analysis by observing the influence of chemical indicators, food preparation, etc., can solve the problem of large fluctuations in product quality, ignoring the stable control of eating quality, rice Poor quality and other problems, to achieve the effect of good texture, good chewiness and stable eating quality of cold rice

Active Publication Date: 2013-12-25
GUANGDONG GRAIN SCI INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the existing technology pays too much attention to the physical property indicators in the national rice standard GB1354-2009, ignor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Preparation of indica rice: first prepare 4 parts of raw indica rice (variety: Yesizhan, Qisimiao, Xiangsimiao and Wuxingsimiao), 2kg each, and use constant mass method at 105°C, iodine-combined colorimetry, Kai The content of moisture, amylose, crude protein and crude fat was determined by Nitrogen determination method and Soxhlet extraction method, and the measured results are shown in Table 1 below.

[0027] Table 1 Determination results of raw material indica rice moisture, amylose, crude protein and crude fat

[0028] sample name

Moisture / %

Amylose / %

crude protein / %

Crude fat / %

Yeshi Jammy

13.5

18.46

7.13

0.30

Whole-grain silk seedling rice

14.7

21.21

5.81

0.40

Fragrant Rice

13.2

16.75

6.44

0.20

Five Star Silk Miao Rice

14.2

23.95

6.61

0.23

[0029] The content of moisture, amylose, crude protein and crude fat of the above four kinds of ...

Embodiment 2

[0036] (1) Preparation of indica rice: Prepare 5 parts of raw indica rice (variety: Yesizhan, Qilisimiao, Xiangsimiao, Yuehangsimiao and Wuxingsimiao) each 2kg, and measure the water content, straight chain according to the method in Example 1 Starch, crude protein and crude fat content, the measured results are shown in Table 2 below.

[0037]Table 2 Determination results of raw material indica rice moisture, amylose, crude protein and crude fat

[0038] sample name

Moisture / %

Amylose / %

crude protein / %

Crude fat / %

Yeshi Jammy

13.5

18.46

7.13

0.30

Whole-grain silk seedling rice

14.7

21.21

5.81

0.40

Fragrant Rice

13.2

16.75

6.44

0.20

[0039] Canton Airlines silk rice

14.8

17.57

7.35

0.66

Five Star Silk Miao Rice

14.2

23.95

6.61

0.23

[0040] The content of water, amylose, crude protein and crude fat of the above five kin...

Embodiment 3

[0045] (1) Preparation of indica rice: select 3 parts of raw indica rice (variety: Fengaoni, Huahangsimiao, Wuxingsimiao) 2kg each, measure moisture, amylose, crude protein and crude fat according to the method in Example 1, and obtain the results Table 3 below.

[0046] Table 3 Determination results of raw material rice moisture, amylose, crude protein and crude fat

[0047] sample name

Moisture / %

Amylose / %

crude protein / %

Crude fat / %

Fengao Sticky Rice

13.0

19.06

5.87

0.43

China Airlines Silk Rice

14.7

18.68

6.10

0.27

Five Star Silk Miao Rice

14.2

23.95

6.61

0.23

[0048] The moisture, amylose, crude protein and crude fat content of the above three raw materials of indica rice all meet the requirements, so the formula is prepared according to the following mass percentages, and the prepared rice 1: 30% Fengao glutinous rice, 50% Huahang silk seedling rice, 20% five-star ric...

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PUM

PropertyMeasurementUnit
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Abstract

The invention discloses a blending method of high-quality indica rice. The blending method comprises the steps of: selecting 3-4 indica rice raw materials with a moisture mass content of 12%-16%, an amylose mass content of 15%-24%, a crude protein mass content of less than or equal to 10% and a crude fat mass content of less than or equal to 3%, compounding the indica rice raw materials according to a mass content of 20%-60% of each raw material, thus obtaining compounded rice; measuring the start temperature and the enthalpy value of the compounded rice by a differential calorimetric scanner, and measuring the final viscosity and the retrogradation value of the compounded rice by a rapid viscosity analyzer; and finally tasting and scoring the compounded rice. The compounded rice product produced by the method involved in the invention has stable quality, and can reach above the third-class eating quality index requirements of high quality rice specified in a national standard of rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a blending method of high-quality indica rice. Background technique [0002] Compounded rice refers to the finished rice made by mixing different processing varieties, edible varieties and nutritional varieties of rice in a certain proportion. Rice preparation technology is a kind of rice finishing technology, which has been paid more and more attention by rice processing enterprises. In the existing rice preparation technology, some only pay attention to the processing quality and ignore the cooking, taste and nutritional index control of the product; although some pay attention to the cooking quality, they only set the recipe directly after cooking and tasting, resulting in the inconsistency of the recipe. Human error is relatively large, and the overall quality of the prepared rice is uneven. At the same time, there are many varieties of rice in our count...

Claims

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Application Information

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IPC IPC(8): A23L1/10G01N25/20G01N11/00G01N21/78G01N31/16A23L7/10
Inventor 钟国才陈威万娟梁兰兰陈嘉东王亚军
Owner GUANGDONG GRAIN SCI INST
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