Blending method of Basmati

Abstract

The invention discloses a blending method of Basmati. The blending method comprises the following steps of taking materials; performing preliminary cleaning; removing stones; performing husking; milling rice; performing classification; performing polishing; compounding the Basmati: selecting Basmati organic brown rice raw materials and Basmati organic polished rice raw materials, of which the moisture mass content is 10-15%, amylose mass content is 25-30%, crude protein mass content is 8% or below and crude fat mass content is 5% or below, and performing compounding according to the mass content of organic brown rice and organic polished rice being 40-60% so as to obtain the compounded Basmati; determining the initial temperature and the enthalpy value of rice flour through a differentialscanning calorimetry, and determining the final stickiness and the resuscitation value of the rice flour through a rapid visco-analyzer, wherein products meeting requirements of two or more items in the following value range are met: the initial temperature is smaller than or equal to 90 DEG C, the enthalpy value is smaller than or equal to 20J.g<-1>, the final stickiness is smaller than or equalto 200 Brabender viscosity units, and the resuscitation value is smaller than or equal to 150 Brabender viscosity units. According to the Basmati compounded by the method, the eating quality of compounded rice can be improved, and the quality of the compounded rice can be stabilized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of basmati fragrant rice. Background technique [0002] Compounded rice refers to the finished rice made by mixing different 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; especially for basmati rice, although the cooking quality is paid attention to, it is only tasted through cooking. After the formula is directly determined, the artificial error of the formula is relatively large, and the overall quality of the prepared rice is uneven. At the same time, because basmati rice has two types: brown rice and refined white rice, the nutritional con...

AI Technical Summary

Problems solved by technology

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; especially for basmati rice, although the cooking quality is paid attention to, it is only tasted through cooking. The final formula is directly determined, resulting in large human errors in the formula, resulting in uneven overall quality of the prepared rice

At the same time, because basmati rice has two types: brown rice and refined white rice, the nutritional content and taste of the varieties are different, which also increases the difficulty of preparing rice.