Asparagus rice and manufacturing method thereof

Abstract

The invention relates to asparagus rice and a manufacturing method thereof, and belongs to the technical field of food processing. Lyase is used for realizing schizolysis on asparagus cell walls to obtain more nutrition and physiological active substances in the asparagus cells; the rice soaked in the asparagus juice is enabled to absorb the nutrition substances; therefore the washing-free functional rice which has high nutrition value and can provide various trace elements can be obtained.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to asparagus rice and a preparation method thereof. Background technique

[0002] Asparagus (Asparagus officinallis L.), also known as Asparagus officinallis L., is a perennial herb of Asparagus family Asparagus. In recent years, the production and consumption of asparagus in various countries in the world have gradually increased. The top two countries are my country and Peru, which account for more than 80% of the global market. The production of asparagus in my country has greatly increased, but the asparagus processed products in my country The development and utilization are still relatively weak, and there are only a small amount of products such as asparagus wine, asparagus tea, asparagus noodles, asparagus powder, and asparagus extract that are commercialized at present.

[0003] And asparagus is a kind of nutritious and healthy high-grade vegetable, know...

Examples

Embodiment 1

[0026] 1. Raw materials: rice, asparagus, cellulase, pectinase and hemicellulase, water.

[0027] 2. Production method:

[0028] Step 1) Preparation of Asparagus Juice

[0029] Wash and cut the asparagus into sections, boil them in boiling water at 90°C for 5 minutes, take them out, then add water to the blanched asparagus sections, add 80ml of water for every 300g of asparagus, then add the watered asparagus into a juicer for juice extraction processing to form asparagus juice;

[0030] Step 2) Degradation of asparagus cell wall in asparagus juice

[0031] Adding cellulase to the asparagus juice formed by processing in step 1), the concentration of cellulase is 0.3%, and using the combined enzyme to degrade the asparagus cell wall for 0.5h to form excellent asparagus juice with high nutritional content;

[0032] Step 3) Soak

[0033] Pour the fine asparagus juice formed in step 2) into the rice, and allow the rice to fully soak in the asparagus juice for 2 hours;

[0034...

Embodiment 2

[0037] 1. Raw materials: rice, asparagus, cellulase, water.

[0038] 2. Production method:

[0039] Step 1) Preparation of Asparagus Juice

[0040] Wash and cut the asparagus into sections, boil them in boiling water at 90°C for 5 minutes, take them out, then add water to the blanched asparagus sections, add 140ml of water for every 600g of asparagus, and then add the watered asparagus into a juicer for juice extraction processing to form asparagus juice;

[0041] Step 2) Degradation of asparagus cell wall in asparagus juice

[0042] Add cellulase and pectinase to the asparagus juice formed by processing in step 1), the concentration of cellulase and pectinase is 0.5%, and the combined enzyme is used to degrade the asparagus cell wall for 1 hour to form high-quality asparagus with high nutritional content juice;

[0043] Step 3) Soak

[0044] Take the excellent asparagus juice formed in step 2) and pour it into the rice, and allow the rice to fully soak in the asparagus j...

Embodiment 3

[0048] 1. Raw materials: rice, asparagus, cellulase, pectinase and hemicellulase, water.

[0049] 2. Production method:

[0050] Step 1) Preparation of Asparagus Juice

[0051] Wash and cut the asparagus into sections, add boiling water at 90°C and cook for 5 minutes, take out, then add water to the blanched asparagus section, add 100ml of water for every 500g of asparagus, then add the watered asparagus into a juicer for juice extraction processing to form asparagus juice;

[0052] Step 2) Degradation of asparagus cell wall in asparagus juice

[0053] Add cellulase, pectinase and hemicellulase to the asparagus juice formed by processing in step 1), the concentration of cellulase, pectinase and hemicellulase is 0.4%, and the combined enzyme is used to degrade the asparagus cell wall Treat for 1 hour to form excellent asparagus juice with high nutritional content;

[0054] Step 3) Soak

[0055] Pour the fine asparagus juice formed in step 2) into the rice, and allow the ri...

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to asparagus rice and a preparation method thereof. Background technique

[0002] Asparagus (Asparagus officinallis L.), also known as Asparagus officinallis L., is a perennial herb of Asparagus family Asparagus. In recent years, the production and consumption of asparagus in various countries in the world have gradually increased. The top two countries are my country and Peru, which account for more than 80% of the global market. The production of asparagus in my country has greatly increased, but the asparagus processed products in my country The development and utilization are still relatively weak, and there are only a small amount of products such as asparagus wine, asparagus tea, asparagus noodles, asparagus powder, and asparagus extract that are commercialized at present.

[0003] And asparagus is a kind of nutritious and healthy high-grade vegetable, know...

Examples

Embodiment 1

[0026] 1. Raw materials: rice, asparagus, cellulase, pectinase and hemicellulase, water.

[0027] 2. Production method:

[0028] Step 1) Preparation of Asparagus Juice

[0029] Wash and cut the asparagus into sections, boil them in boiling water at 90°C for 5 minutes, take them out, then add water to the blanched asparagus sections, add 80ml of water for every 300g of asparagus, then add the watered asparagus into a juicer for juice extraction processing to form asparagus juice;

[0030] Step 2) Degradation of asparagus cell wall in asparagus juice

[0031] Adding cellulase to the asparagus juice formed by processing in step 1), the concentration of cellulase is 0.3%, and using the combined enzyme to degrade the asparagus cell wall for 0.5h to form excellent asparagus juice with high nutritional content;

[0032] Step 3) Soak

[0033] Pour the fine asparagus juice formed in step 2) into the rice, and allow the rice to fully soak in the asparagus juice for 2 hours;

[0034...

Embodiment 2

[0037] 1. Raw materials: rice, asparagus, cellulase, water.

[0038] 2. Production method:

[0039] Step 1) Preparation of Asparagus Juice

[0040] Wash and cut the asparagus into sections, boil them in boiling water at 90°C for 5 minutes, take them out, then add water to the blanched asparagus sections, add 140ml of water for every 600g of asparagus, and then add the watered asparagus into a juicer for juice extraction processing to form asparagus juice;

[0041] Step 2) Degradation of asparagus cell wall in asparagus juice

[0042] Add cellulase and pectinase to the asparagus juice formed by processing in step 1), the concentration of cellulase and pectinase is 0.5%, and the combined enzyme is used to degrade the asparagus cell wall for 1 hour to form high-quality asparagus with high nutritional content juice;

[0043] Step 3) Soak

[0044] Take the excellent asparagus juice formed in step 2) and pour it into the rice, and allow the rice to fully soak in the asparagus j...

Embodiment 3

[0048] 1. Raw materials: rice, asparagus, cellulase, pectinase and hemicellulase, water.

[0049] 2. Production method:

[0050] Step 1) Preparation of Asparagus Juice

[0051] Wash and cut the asparagus into sections, add boiling water at 90°C and cook for 5 minutes, take out, then add water to the blanched asparagus section, add 100ml of water for every 500g of asparagus, then add the watered asparagus into a juicer for juice extraction processing to form asparagus juice;

[0052] Step 2) Degradation of asparagus cell wall in asparagus juice

[0053] Add cellulase, pectinase and hemicellulase to the asparagus juice formed by processing in step 1), the concentration of cellulase, pectinase and hemicellulase is 0.4%, and the combined enzyme is used to degrade the asparagus cell wall Treat for 1 hour to form excellent asparagus juice with high nutritional content;

[0054] Step 3) Soak

[0055] Pour the fine asparagus juice formed in step 2) into the rice, and allow the ri...

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