Preparation method of nutritious convenient cooked rice

A technology for instant rice and nutrition, applied in the functions of food ingredients, ultra-high pressure food processing, food ingredients containing natural extracts, etc., can solve the problems of affecting taste, digestion and absorption, poor quality, poor nutrition, etc. Cooking characteristics, rich nutrients, easy steaming effect

Inactive Publication Date: 2018-12-07
望江县山映米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its nutrition of existing instant rice is not good enough, and quality is not good, and places a period of time easy aging, affects its mouthfeel and digestion and absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of nutritious instant rice that the present invention proposes, comprises the following steps:

[0022] S1, adding brown rice into an aqueous sodium hypochlorite solution with a mass fraction of 0.5 wt%, soaking it for 28 minutes, adding it to a constant temperature incubator after rinsing, germinating at 25°C until the length of the bud is 1mm, washing and drying to obtain germinated brown rice;

[0023] S2, germinated brown rice is subjected to cellulase treatment, and then mixed with polished white rice, sorghum, barley, black rice, oats and millet to obtain material A;

[0024] S3. Add material A to soaking solution at 45°C for 150 minutes, after packaging, perform ultra-high pressure treatment at a pressure of 350 MPa for 5 minutes, release the pressure, then increase the pressure to 400 MPa for ultra-high pressure treatment for 5 minutes, take it out and perform a steaming to obtain material B ;

[0025] S4. Add angelica, salvia milti...

Embodiment 2

[0028] A kind of preparation method of nutritious instant rice that the present invention proposes, comprises the following steps:

[0029] S1. Add brown rice to 1 wt% sodium hypochlorite aqueous solution and soak for 10 minutes, rinse and put it into a constant temperature incubator, germinate at 27°C until the bud length is 0.6mm, wash and dry to obtain germinated brown rice;

[0030] S2, germinated brown rice is subjected to cellulase treatment, and then mixed with polished white rice, sorghum, barley, black rice, oats and millet to obtain material A;

[0031] S3. Add material A to soaking solution at 50°C for 60 minutes. After packaging, perform ultra-high pressure treatment at a pressure of 390 MPa for 2 minutes, release the pressure, and then increase the pressure to 480 MPa for ultra-high pressure treatment for 3 minutes. After taking it out, conduct a steaming to obtain material B. ;

[0032] S4. Add angelica, salvia miltiorrhiza, Ophiopogon japonicus, orange husk, be...

Embodiment 3

[0035] A kind of preparation method of nutritious instant rice that the present invention proposes, comprises the following steps:

[0036] S1, adding brown rice to 0.8wt% sodium hypochlorite aqueous solution and soaking it for 12 minutes, after washing, put it into a constant temperature incubator, germinate at 26°C until the bud length is 0.9mm, wash and dry to obtain germinated brown rice;

[0037] S2, germinated brown rice is subjected to cellulase treatment, and then mixed with polished white rice, sorghum, barley, black rice, oats and millet to obtain material A;

[0038] S3. Add material A to soaking solution at 48°C for 142 minutes. After packaging, perform ultra-high pressure treatment at a pressure of 365 MPa for 4 minutes, release the pressure, and then increase the pressure to 415 MPa for ultra-high pressure treatment for 4.6 minutes. After taking it out, conduct a steaming to obtain the material B;

[0039]S4. Add angelica, salvia miltiorrhiza, Ophiopogon japonic...

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PUM

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Abstract

The present invention discloses a preparation method of nutritious convenient cooked rice. The preparation method comprises: brown rice germinating is conducted to obtain germinated brown rice; the germinated brown rice is subjected to a cellulase treatment; the treated germinated brown rice is mixed with high milled rice, sorghum, coix seeds, black rice, oat and millet to obtain a material A; after the material A is soaked, the soaked material A is subjected to a two-step ultra-high pressure treatment and a primary cooking to obtain a material B; Chinese angelica, red sage root, dwarf lilyturf tubers, fructus aurantii, radix platycodonis, cassia seeds, corn stigma and spina date seeds are added into water; the materials are boiled; heat preservation, filtering and cooling are conducted; the material B is added for soaking; water draining, secondary boiling and dispersing are conducted to obtain a material C; soybean protein powder, vitamin B1, niacin, EDTA sodium iron, L-lactic acid zinc, lysine, gamma-aminobutyric acid and calcium citrate are added to water to obtain a material D; the material C is vacuum freeze-dried; then the freeze-dried material C is dried by microwave to obtain a material E; the material D is sprayed on the material E; and hot-air drying and vacuum-packaging are conducted.

Description

technical field [0001] The invention relates to the technical field of rice products, in particular to a preparation method of nutritious instant rice. Background technique [0002] Instant rice refers to the staple food that is produced on a large scale by industrialization. Before eating, it only needs to be cooked briefly or can be eaten directly. The flavor, taste, and shape are consistent with ordinary rice. , good palatability, and the characteristics of natural rice fragrance, it has been loved by people in recent years. But its nutrition of existing instant rice is poor, and quality is not good, and places a period of time easy aging, affects its mouthfeel and digestion and absorption. Contents of the invention [0003] Based on the technical problems in the background technology, the present invention proposes a method for preparing nutritious instant rice. The process is simple, and the obtained instant rice is rich in nutrition, rich in flavor, good in taste, h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/148A23L7/152A23L7/104A23L5/30A23L33/105A23L29/30A23L29/00A23L33/185A23L33/15A23L33/16A23L33/175
CPCA23L7/148A23L5/30A23L5/34A23L7/107A23L7/152A23L29/045A23L29/30A23L33/105A23L33/15A23L33/16A23L33/175A23L33/185A23V2002/00A23V2300/46A23V2200/328A23V2200/326A23V2200/322A23V2300/10A23V2300/20A23V2250/21A23V2250/5488A23V2250/7042A23V2250/7046A23V2250/1592A23V2250/1642A23V2250/063A23V2250/038A23V2250/1578A23V2250/28A23V2250/636A23V2250/5066A23V2250/302A23V2250/5118
Inventor 郝三应
Owner 望江县山映米业有限公司
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