Preparation method of five-colored steamed rice

Abstract

Belonging to the field of food deep processing, the invention relates to a preparation method and process of five-colored steamed rice. The basic process of the five-colored instant steamed rice consists of: subjecting rice to dip dyeing, steaming, rice blending, hot filling, and vacuum packaging, thus obtaining a finished product. The method is characterized in that: polished round-grained rice, glutinous rice or germinated brown rice is adopted as the raw material, natural pigments derived from different plants are employed to dye the rice into different colors, the juice of caulis spatholobi is used to dye the rice red, the juice of Peristrophe roxburghiana is used to dye the rice purple, the juice of Vaccinium bracteatum Thunb leaves is used to dye the rice black, the juice of curcuma longa is used to dye the rice yellow, and a part of undyed rice (white) is retained to constitute five colors. In the invention, a vacuuming penetration technology is employed, the rice dyeing rate is accelerated, and the process time is shortened. With a high degree of industrialization, the method produces the five-colored steamed rice with the characteristics of aromatic flavor, rich nutrition, and strong health care. As the plants for dyeing all contain abundant functional components, the nutrition and health care components of the steamed rice are increased. The five-colored steamed rice can serve as both a staple food and a leisure health food.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a processing technology and a preparation method of five-color rice. Background technique [0002] Five-color rice, also called flower rice, is one of the favorite foods of people in Guangxi, Yunnan, Guizhou and other provinces. The traditional method is to dye glutinous rice into red, yellow, black, purple and other colors. Use the traditional method to dye glutinous rice. All edible plants are used to boil water for coloring. The juice of spathula is often used to dye red, the juice of red and blue grass is dyed purple, the juice of maple leaves is dyed black, and the juice of yellow vine flower is used. Dye yellow, and keep a part of undyed glutinous rice as white to form five colors. Because of their rich aroma, the steamed glutinous rice is not only colorful, but also fragrant. In addition to rich pigments, the plants used also contain functional health-care ingredients, so t...

AI Technical Summary

Problems solved by technology

Germinated brown rice is a product obtained by drying brown rice after germination. Because it contains rich functional ingredients, it is increasingly favored by people. However, because it is not whitened and the cortex still exists, the steamed rice has a rough taste and dark gray color.