Nutritional rice and producing method thereof

A technology for nutritious rice and nutrient solution, which is applied to the preservation of edible seeds, the preservation of seeds with a protective coating, and the preservation of food, can solve the problems of mold growth, poor storage quality and rancidity in rice, and achieve good sensory quality and effect. Good, extended shelf life effect

Active Publication Date: 2016-05-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the water content of rice has a significant impact on the quality of rice. Rice cooked with a water content of 16-18% has the best taste and flavor, but rice with this water content is prone to mold, browning, rancidity, and poor storage quality.

Method used

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  • Nutritional rice and producing method thereof
  • Nutritional rice and producing method thereof
  • Nutritional rice and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 Preparation process of nutritious rice

[0039] 1kg rice, add 10% nutrient solution. The formula of the nutrient solution is that each 100 shares of nutrient solution contains 0.6 parts of glycerin, 0.8 parts of sugar alcohol, 0.8 parts of monoglycerides, 5 parts of water-soluble protein, 3 parts of dietary fiber, 2 parts of vitamin B; 5 parts of GABA; 5 parts of anthocyanins; 5 parts of isoflavones; 5 parts of calcium lactate. The nutritional rice is prepared according to the following process:

[0040] 1) Add water to the auxiliary materials to prepare a nutrient solution with a weight ratio of 10%;

[0041] 2) Add the nutrient solution described in step 1) to the rice, stir, infiltrate and infiltrate, to obtain material 2;

[0042] 3) Drying: microwave drying is used for drying;

[0043] 4) Bacteria reduction: ozone fumigation: use an ozone generator to treat the culture material with a concentration of 5 mg / L ozone every 1 hour for 5 minutes to complete the produc...

Embodiment 2

[0055] Example 2 Effect of product water content on sensory quality of nutritious rice

[0056] The nutrient rice was prepared according to the formula of the nutrient solution of Example 1 and the preparation process of the nutrient rice, and the different moisture content of the nutrient rice was controlled to study the influence of the moisture content of the nutrient rice on the sensory quality of the nutrient rice. Table 3 shows the experimental results of the effect of water content on the sensory quality of nutritious rice.

[0057] It can be seen from Table 3 that the water content of the product has a certain effect on the sensory quality of nutritious rice. The sensory quality of the nutritious rice increases first and then gradually decreases with the increase of the water content of the nutritious rice. When the water content of nutritional rice is 16%, the comprehensive score of nutritional rice is the highest, and when the water content is 20%, the comprehensive score...

Embodiment 3

[0060] Example 3 The effect of vacuum infiltration on the quality of nutritional rice

[0061] According to the formula of the nutrient solution of Example 1 and the preparation process of the nutrient rice, the nutrient rice was prepared, and the effect of the vacuum infiltration process on the sensory quality and the broken rice rate of the nutrient rice was studied. The experimental results are shown in Table 4.

[0062] It can be seen from Table 4 that compared with ordinary rice, the sensory quality of rice prepared by the vacuum infiltration process is better, and as the moisture content of nutritional rice increases, the sensory comprehensive score shows a trend of gradually increasing first and then gradually decreasing. At 16%, the comprehensive sensory quality of nutritional rice is the best.

[0063] Table 4 Influence of water content on sensory quality and broken rice rate of nutritious rice

[0064]

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Abstract

The invention belongs to the field of food processing, and relates to nutritional rice and a producing method thereof. The nutritional rice is prepared from, by weight, 100 parts of rice and auxiliary materials including 0.2-1 part of glycerinum, 0.2-1 part of sugar alcohol, 0.2-1 part of glycerol monostearate, 0.2-5 parts of water-soluble protein or polypeptide, 0.2-3 parts of dietary fiber, 0.2-2 parts of vitamin B, 0.2-5 parts of GABA, 0.2-5 parts of anthocyanin, 0.2-5 parts of isoflavone and 0.2-5 parts of calcium lactate. The preparation method includes the steps of preparing a nutrient solution, and adding the nutrient solution to rice so that rice can be subjected to soaking, permeating, drying and sterilizing, wherein permeating includes vacuumizing and ultraviolet permeating, and sterilizing includes ozone fumigating or ethyl alcohol spray-coating. The prepared nutritional rice is high in nutrient enhancing effect, high in nutrient content, good in sensory quality and long in shelf life.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a nutritious rice and a production method thereof. Background technique [0002] Rice is the staple food of more than 2 / 3 of the population in my country. Ordinary rice (polished white rice) contains about 70-80% of starch, about 5-10% of protein, about 13% of water, little fat, vitamins, minerals and other ingredients, and monotonous nutrition. Brown rice has many kinds of nutrients, rich in fat, protein, vitamins and minerals, but brown rice has the disadvantages of rough taste, poor flavor, difficult to digest, and short shelf life. According to nutritional needs, adding one or more nutrients or certain natural ingredients to rice can improve the nutritional value of rice. At present, increasing the nutrient content of rice and enhancing its nutritional value through nutrition fortification technology is an effective method. The existing rice nutrition regulation technology includ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/196A23L33/18A23L33/17A23L33/15A23L33/16A23L33/21A23L33/10A23L5/30A23B9/22A23B9/14
CPCA23B9/14A23B9/22
Inventor 赵思明熊善柏黄汉英许绰微
Owner HUAZHONG AGRI UNIV
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