Method for preparing special five lotus pond natural mineral water for rice

A Wudalianchi and preparation method technology, applied in chemical instruments and methods, water/sewage multi-stage treatment, water/sludge/sewage treatment, etc., can solve the problems of insufficient mineral elements and high cost of rice, and achieve rich trace elements , low water hardness, long aftertaste effect

Active Publication Date: 2015-05-20
黑龙江省科学院火山与矿泉研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The present invention provides a preparation method of Wudalianchi natural mineral water specially used for rice to solve the problem of insufficient mineral elements and high cost of cooking rice in traditional tap water

Method used

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Experimental program
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specific Embodiment approach 1

[0015] Specific embodiment one: the preparation method of a kind of special Wudalianchi natural mineral water for rice of the present embodiment is carried out according to the following steps:

[0016] 1. Treatment of natural heavy carbonated mineral water in Wudalianchi: the raw water of natural heavy carbonated mineral water in Wudalianchi is aerated with air in the raw water tank. The sand filter removes iron ions and manganese ions in the raw water, removes suspended solids and impurities in the raw water through a multimedia filter filled with quartz sand, and removes organic matter, heavy metal ions, chroma and impurities in the raw water through an activated carbon filter. Odor, the suspended solids, particles, colloids, macromolecular organic matter and bacteria in the raw water are removed through the precision filter with polypropylene as the medium and the ultrafiltration device with hollow fiber as the medium, and finally the raw water is filtered through the termi...

specific Embodiment approach 2

[0023] Embodiment 2: This embodiment differs from Embodiment 1 in that: the filter medium of the manganese sand filter described in step 1 is manganese sand, and the manganese sand has a specification of 1 mm to 4 mm. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0024] Specific embodiment three: the difference between this embodiment and specific embodiment one or two is: the filter medium of the multimedia filter with quartz sand as filler described in step one and step two is quartz sand, and its quartz sand specification 0.4mm to 5mm. Other steps and parameters are the same as those in Embodiment 1 or Embodiment 2.

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Abstract

The invention discloses a method for preparing special five lotus pond natural mineral water for rice and relates to the field of drinking water and the method can be used for solving the problem that the traditional tap water for cooking rice has insufficient mineral elements and has high cost. The method comprises the following steps: 1, processing five lotus ponds natural mineral water with heavy carbonic acid; 2, processing five lotus pond natural metasilicic acid mineral water; 3, preparing the special five lotus pond natural mineral water for rice. The special water for rice prepared by the method is healthy, safe and pollution-free, and also can meet the demands of people on the edible quality and nutritional supplement of the rice; the rice cooked by the natural mineral water has yellow bright color and luster, has fragrant soft taste which lingers for long, and has proper hardness; the natural mineral water not only meets the edible requirement of people, but also can play a role in supplementing microelements by the mineral substances.

Description

technical field [0001] The invention relates to the field of drinking water, in particular to a preparation method of Wudalianchi natural mineral water specially used for rice. Background technique [0002] Rice is one of the main food crops in the world, with a wide range of planting and great differences in quality. With the development of the national economy and the continuous improvement of material living standards, people's requirements for food are getting higher and higher. They no longer only require "satisfaction and good food", but also "healthy and delicious food". Therefore, people have higher and higher requirements for eating qualities such as mouthfeel, fragrance, viscosity, elasticity and hardness of rice. In addition, rice is one of the three major staple foods of our country’s population. People hope to improve its nutritional value. On the basis of being full, the nutritional content is more balanced, which is suitable for people’s long-term consumption...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C02F9/08
Inventor 王菁华马晓红潘虹李月兴
Owner 黑龙江省科学院火山与矿泉研究所
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