Instant black rice porridge and processing method thereof

A processing method and technology of instant porridge, which is applied in the field of black rice instant porridge and its processing, can solve the problems of inability to present traditional porridge, poor sensory quality, and poor rehydration, and achieve simplified processing technology, energy saving, and rehydration Good, good quality effect

Active Publication Date: 2015-02-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the existing black rice instant porridge with poor rehydration property, poor sensory quality, failure to present traditional porridge shape, and easy reversion, and provides a kind of porridge with good rehydration property, which can maintain traditional porridge shape, rich nutrition, and good sensory quality , non-retrograde black rice instant porridge and processing method thereof

Method used

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  • Instant black rice porridge and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0014] Black rice with an amylose content of 6.41%, an amylose molecule consisting of 260 glucose residues, a gelatinous consistency of 94.7mm, and a gelatinization temperature of 67°C was screened from fresh brown rice samples collected from commercially available black rice production bases. . When the rice is mature, wind selection is carried out after harvesting in the afternoon on a sunny day to remove the residual branches and leaves of the rice straw, and at the same time remove the unbound water on the rice husk, and then grind the rice husk to obtain fresh brown rice. Black rice Fresh brown rice is soaked in water 3 times its weight for 6 hours, then steamed for 15 minutes, kept warm for 40 minutes, then separated, spread out and microwaved for 6 minutes, and then dried with hot air at 80°C for 40 minutes to obtain black rice speed porridge. The instant porridge produced can be eaten after brewing in boiling water for 5-8 minutes without additional heating.

Embodiment 2

[0016] Black rice with an amylose content of 4.74%, an amylose molecule consisting of 140 glucose residues, a gelatinous consistency of 87.7mm, and a gelatinization temperature of 62°C was screened from fresh brown rice samples collected from commercially available black rice production bases. . When the rice is mature, wind selection is carried out after harvesting in the afternoon on a sunny day to remove the residual branches and leaves of the rice straw, and at the same time remove the unbound water on the rice husk, and then grind the rice husk to obtain fresh brown rice. Black rice Fresh brown rice is soaked in water 2.2 times its weight for 5 hours, then steamed for 10 minutes, kept warm for 40 minutes, then separated, spread out and microwaved for 3 minutes, and then dried with hot air at 80°C for 35 minutes to obtain black rice speed porridge. The instant porridge produced can be eaten after brewing in boiling water for 5-8 minutes without additional heating.

Embodiment 3

[0018] The black rice line "Fuzi 917" was used as the raw material, which was the "Nantan84" rice plant in the meiotic stage 60 Co-gamma ray 0.5 million roentgen radiation, M 1 A total of 161 strains with different mutant strains such as ripening stage were selected for generations, and the "triple selection" of "field pedigree selection", "indoor rice quality test" and "taste evaluation" was carried out for 5 consecutive generations in Fuzhou, Zhao'an, Minhou and other places. The amylose content of fresh brown rice is 0.70%, the amylose molecule is composed of 100 glucose residues, the gelatinous consistency is 101.7mm, and the gelatinization temperature is 55°C. When the rice is mature, wind selection is carried out after harvesting in the afternoon on a sunny day to remove the residual branches and leaves of the rice straw, and at the same time remove the unbound water on the rice husk, and then grind the rice husk to obtain fresh brown rice. Black rice Fresh brown rice i...

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Abstract

The invention discloses instant black rice porridge and a processing method thereof. The processing method comprises the following steps: by adopting fresh brown black rice of which the amylose content is less than 8%, an amylose molecule consists of 100-140 or 260-300 glucose residues, the gel consistency is 85-128mm, and the gelatinization temperature is less than 69 DEG C as a raw material, soaking fresh brown rice which is harvested from fields, is subjected to winnowing to remove residual leaves and surface unbound water, and is subjected to rice husk grinding, stewing, performing heat preservation and rice cooking, dispersing, and performing microwave treatment and hot air drying to prepare a finished product. According to the processing method disclosed by the invention, brown rice skin of the black rice does not need to be removed in a processing course, rice does not need to be puffed, a freezing step is not needed in the processing course, a freeze-drying step is not needed in a drying process, all additives are not needed in the whole processing course, and all chemicals do not need to be dispersed; obtained instant porridge disclosed by the invention can keep nutritional components in the black rice, is good in reconstitution properties, can be eaten after the porridge is brewed for 5-8 minutes by using boiled water, and does not need to be heated additionally; and a porridge product can keep a conventional porridge state, is palatable in viscosity and thickness, and is of a green and healthy instant product.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a black rice instant porridge and a processing method thereof. Background technique [0002] With the acceleration of people's life rhythm, the rapid development of instant noodles and other instant food products has been greatly promoted, and consumers who take rice as their staple food generally prefer rice products with good palatability, which makes instant porridge products emerge as the times require. Various rice porridges have appeared in the domestic market at present, and many grain porridge products with nourishing effects have also been reported in existing documents and patent texts. However, there are still many shortcomings in the production of instant porridge products at present, such as large equipment investment, high production cost, poor raw material processing adaptability, poor product rehydration, and unstable taste; Af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L7/148
CPCA23L7/10
Inventor 郑金贵程祖锌修茹燕程立立王龙平蒋孝艳苏登陈学文
Owner FUJIAN AGRI & FORESTRY UNIV
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