Method for improving eating quality of oryza sativa

A technology of eating quality and rice, applied in the field of improving the eating quality of rice, can solve the problems of affecting the taste of rice, losing taste, complicated operation, etc., and achieve the effect of improving appearance quality, improving eating quality, and simple operation

Inactive Publication Date: 2020-06-05
江苏艾津农业科技服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above method is complex to operate, and the taste of the rice will be affected after adding milk powder, making it lose its original taste
[0007] This shows that above-mentioned existing rice quality of eating obviously still has inconvenience and defect in the method, and demands urgently further improving
In order to solve the problems existing in the prior art, relevant manufacturers have tried their best to find a solution, but no suitable design has been developed for a long time, and generally there is no suitable method to solve the above problems, which is obvious It is a problem that relevant industry players are eager to solve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Harvest rice Nanjing 46 that is mature and has a moisture content of 25%, and then directly dry it at 55°C until the moisture content is 15.5%. The dried rice is milled and rice sieved. Quickly wash the milled rice for 2-4 times, drain and soak in pure water according to the water: rice weight ratio of 1:1.1 until the rice turns white. Then use an electric rice cooker to cook, stir and simmer for 15-30 minutes after cooking, and eat. See Table 1 for the evaluation of the eating quality of rice.

Embodiment 2

[0030] Harvest rice Nanjing 46 that is mature and has a moisture content of 25%, and then directly dry it at 55°C until the moisture content is 15.5%. The dried rice is milled and rice sieved. Quickly wash the milled rice for 2-4 times, drain and soak in pure water according to the water: rice weight ratio of 1:1.1 until the rice turns white. Add 2-3 drops of olive oil to the soaked rice, then use an electric rice cooker to cook, stir and simmer for 15-30 minutes after cooking, and eat. See Table 1 for the evaluation of the eating quality of rice.

Embodiment 3

[0032] Harvest rice Nanjing 46 that is mature and has a moisture content of 25%, and then directly dry it at 55°C until the moisture content is 15.5%. The dried rice is milled and rice sieved. Quickly wash the milled rice for 2-4 times, drain and soak in pure water according to the water: rice weight ratio of 1:1.1 until the rice turns white. Add 2-3 drops of peanut oil to the soaked rice, then use an electric rice cooker to cook, stir and simmer for 15-30 minutes after cooking, and eat. See Table 1 for the evaluation of the eating quality of rice.

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PUM

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Abstract

The invention discloses a method for improving eating quality of oryza sativa. The method comprises the following steps: (1) harvesting mature oryza sativa of which the water content is 23-27%, performing first low-temperature drying till the water content of the oryza sativa is 17-19%, leaving the oryza sativa to stand for 18-24 hours, and performing secondary drying till the water content is 15.3-15.7%; (2) grinding the dried oryza sativa, and performing oryza sativa screening; (3) rapidly elutriating the grinded oryza sativa for 2-4 times, draining off water, and adding water to soak the oryza sativa according to a weight ratio of rice to oryza sativa being 1:(1.0-1.3) till the oryza sativa is white; and (4) adding 2-3 drops of edible oil into the soaked oryza sativa, steaming the oryzasativa by using a steamer, and stirring and braising the steamed oryza sativa for 15-30 minutes. The method disclosed by the invention is simple, and the eating quality of the oryza sativa can be effectively improved.

Description

technical field [0001] The invention relates to the technical field of edible rice, in particular to a method for improving the eating quality of rice. Background technique [0002] Rice (Oryza sativa L.) is one of the most important food crops in the world and is the staple food for more than half of the world's population. Rice grains mainly store energy in the form of starch, which accounts for 75% to 80% of its weight. Rice starch provides a large amount of energy for humans, and the protein, fat, vitamins and mineral elements in rice starch are also indispensable to humans. The current research on rice quality from home and abroad shows that rice quality includes eating quality, cooking quality, nutritional quality, appearance quality and processing quality. [0003] Among the five qualities of rice, eating quality is the most important reference index for evaluating rice quality. Eating quality refers to the appearance, smell, taste, stickiness, elasticity and other...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
CPCA23L7/10
Inventor 鲁平金振鹏王光梁乔伟贾斌
Owner 江苏艾津农业科技服务有限公司
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