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A processing method using indica rice as a raw material for making rice dumplings and sushi with low GI value

A processing method and technology of raw materials, applied in the direction of food ultrasonic treatment, food ingredients as taste improvers, applications, etc., can solve the problem of hard taste but not sticky, and achieve the effect of soft taste, lower price and higher viscosity

Active Publication Date: 2021-04-09
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that although indica rice is nutritious and healthy (lower digestion rate and GI value), its mouthfeel is hard and not sticky, thus limiting its application in the production of rice dumplings and sushi

Method used

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  • A processing method using indica rice as a raw material for making rice dumplings and sushi with low GI value
  • A processing method using indica rice as a raw material for making rice dumplings and sushi with low GI value
  • A processing method using indica rice as a raw material for making rice dumplings and sushi with low GI value

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Mix indica rice in water (mass ratio of indica rice to water: 1:2), soak for 1 hour, put the mixture of indica rice and water in an ultrasonic treatment tank, turn on the ultrasonic equipment, and perform ultrasonic treatment on indica rice. Soaking water was decanted to obtain ultrasonically treated indica rice; ultrasonic conditions were: ultrasonic power 400W, frequency 40KHz, temperature 40°C, work / intermittent ratio 3s / s, ultrasonic time 30min.

[0034] 2) Prepare 1% waxy cornstarch slurry, inject the cornstarch slurry into a micro-fluidic homogenizer, and circulate it 18 times at a flow rate of 130ml / min at 200MPa and 3°C to prepare nanoscale waxy cornstarch colloid .

[0035] 3) Mix the ultrasonically treated indica rice and nano-grade starch colloid in a weight ratio of 1:2, pour it into a container, soak it at 45°C for 30mins, let it fully absorb the water, and stir it 8 times during the period to obtain the low Indica rice which is the raw material of rice...

Embodiment 2

[0037] 1) Mix indica rice in water (mass ratio of indica rice to water: 1:1.5), soak for 1 hour, put the mixture of indica rice and water in an ultrasonic treatment tank, turn on the ultrasonic equipment, and perform ultrasonic treatment on indica rice. Soaking water was decanted to obtain indica rice after ultrasonic treatment; the ultrasonic conditions were: ultrasonic power 1000W, frequency 20KHz, temperature 25°C, work / intermittent ratio 1s / s, ultrasonic time 5min.

[0038] 2) Prepare 5% waxy wheat starch slurry, inject the corn starch slurry into a micro-fluidic homogenizer, and circulate 18 times at a flow rate of 80ml / min at 150MPa and 5°C to prepare nanoscale waxy wheat starch colloid .

[0039] 3) Mix the ultrasonically treated indica rice and nano-grade starch colloid in a weight ratio of 1:2, pour it into a container, soak it at 55°C for 15 minutes, let it fully absorb water, and stir it 3 times during the period to obtain the low Indica rice which is the raw mater...

Embodiment 3

[0041] 1) Put indica rice into water and mix (mass ratio of indica rice to water: 1:1.5), after soaking for 2 hours, put the mixture of indica rice and water in an ultrasonic treatment tank, turn on the ultrasonic equipment, and carry out ultrasonic treatment on indica rice. Soaking water was decanted to obtain ultrasonically treated indica rice; ultrasonic conditions were: ultrasonic power 500W, frequency 30KHz, temperature 30°C, work / intermittent ratio 2s / s, ultrasonic time 15min.

[0042] 2) Prepare 3% waxy cornstarch slurry, inject the cornstarch slurry into a micro-jet homogenizer, and circulate it 18 times at a flow rate of 100ml / min at 150MPa and 5°C to prepare nanoscale waxy cornstarch colloid .

[0043] 3) Mix the ultrasonically treated indica rice and nano-grade starch colloid according to the weight ratio of 1:1.7, pour it into a container, soak it at 55°C for 15 minutes, let it fully absorb water, and stir it 5 times during the period to obtain the low Indica rice w...

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Abstract

The invention relates to the field of food processing, in particular to a processing method of using indica rice as a raw material for making zongzi and sushi with low GI value, comprising the following process steps: soaking indica rice in water and performing ultrasonic treatment; preparing nano-scale waxy starch Colloid; the indica rice after ultrasonic treatment is mixed with the above-mentioned nano-scale starch colloid; the above-mentioned indica rice is directly used as a raw material for producing rice dumplings and sushi with low GI value. The taste of the indica rice obtained by the method of the invention is soft, sticky and easy to chew, and the digestion rate and GI value are significantly lower than that of boiled glutinous rice and sushi.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of using indica rice as a raw material for making zongzi and sushi with low GI value. Background technique [0002] Zongzi, as a traditional food, is the traditional festival food with the deepest cultural accumulation in the history of our country. The raw material of Zongzi is glutinous rice, but the cultivation of glutinous rice has higher requirements on soil and environment, so its yield is lower, resulting in higher cost of glutinous rice than other rice varieties. Sushi is one of the traditional Japanese delicacies. As the staple food of Japanese cuisine, sushi is also loved by more and more people in our country. The raw material of sushi is mainly sushi rice, which is a kind of japonica rice, but it is mainly produced in Japan and the United States, so the rice used for production depends on imports. Whether it is zongzi or sushi, there are high requi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/30A23L29/30
CPCA23V2002/00A23L5/30A23L5/32A23L7/197A23L29/30A23V2200/14A23V2250/5118A23V2300/48A23V2300/46
Inventor 李洪岩王静孙宝国张慧娟温洋洋魏本喜
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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