Method for preparing refrigerated instant black glutinous rice

A production method and technology for glutinous rice, which are applied to the functions of food ingredients, the food ingredients as gelling agents, and the food ingredients as antioxidants, etc., can solve the problems of easy discoloration, long time consumption of glutinous rice, and inability to achieve jet black, etc. Achieve the effect of increasing human lysine intake, improving color stability, and reducing production time

Pending Publication Date: 2020-06-23
GUANGXI NORMAL UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The glutinous rice made by this method not only takes a long time, but also greatly dilutes the original fragrance of maple leaves. The color of black glutinous rice is easy to appear gray, which is far from the effect of jet black, and it is not resistant to storage, and it is easy to change after a period of time. hard, darkened
[0005] Chinese patent (application number 201510357468.0) boils maple leaves in water, soaks them for 2-3 hours according to the weight ratio of glutinous rice and water 1:2, filters and drains the surface water of glutinous rice, and steams for 30-50 minutes. The black color made by this method Glutinous rice is easy to turn gray or brown, and it cannot achieve the effect of jet black, and the taste is hard, so it is not resistant to storage
The black glutinous rice produced by this method is not black enough in color and tends to be taupe, and it is not resistant to storage. It is prone to discoloration and texture changes during storage, resulting in poor taste
[0008] Although maple leaf is rich in mineral elements, the minerals in it cannot be effectively dissolved through simple water extraction or ultrasonic water extraction, and the elements that can finally penetrate into glutinous rice are even less

Method used

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  • Method for preparing refrigerated instant black glutinous rice
  • Method for preparing refrigerated instant black glutinous rice
  • Method for preparing refrigerated instant black glutinous rice

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A method for making black glutinous rice using maple leaves and glutinous rice as main raw materials, comprising the following steps:

[0040] (1) Wash 100 parts of fresh maple leaves, cut them into 0.5 cm long with a knife, mash them, add 300 parts of water, soak at 10°C for 10 hours, filter, take the filtrate, heat it to 90°C, and cool it to 45°C;

[0041] (2) Rinse the fresh dry glutinous rice with flowing water for 0.5 minutes, and immediately rinse 50 parts with the maple leaf extract in step (1), then wash 50 parts of glutinous rice, 2 parts of calcium chloride; 2 parts of iron and 1 part of ferric citrate; put them together into the remaining 250 parts of the extract in step (1) and soak at a constant temperature of 40°C for 6 hours, stirring once every 0.5 hours;

[0042] (3) Add 1.0 parts of α-amylase to the soaking solution in step (2) and stir for 15 minutes, filter to obtain soaked black glutinous rice;

[0043] (4) Add 1 part of apple polyphenol, 0.01 part...

Embodiment 2

[0046] A method for making black glutinous rice using maple leaves and glutinous rice as main raw materials, comprising the following steps:

[0047] (1) Wash 100 parts of fresh maple leaves, cut them into 0.5 cm lengths with a knife, mash them, add 300 parts of water, soak at 20°C for 8 hours, filter, take the filtrate, heat it to 90°C, and cool it to 45°C;

[0048] (2) Rinse fresh dry glutinous rice with running water for 0.5 minutes, then immediately rinse 50 parts with the maple leaf extract in step (1), then wash 50 parts of glutinous rice, 2 parts of calcium lactate, and ferrous lactate Put 2 parts, 1 part of ferrous gluconate, etc. into the remaining 250 parts of the extract in step (1) and soak at a constant temperature of 43°C for 5 hours, stirring once every 0.5 hours;

[0049] (3) Add 1.0 parts of β-amylase to the soaking solution in step (2) and stir for 10 minutes, filter to obtain soaked black glutinous rice;

[0050] (4) 2 parts of apple polyphenols, 0.01 part ...

Embodiment 3

[0053] A method for making black glutinous rice using maple leaves and glutinous rice as main raw materials, comprising the following steps:

[0054] (1) Wash 100 parts of fresh maple leaves, cut them into 0.5 cm lengths with a knife, mash them, add 300 parts of water, soak at 30°C for 7 hours, filter, take the filtrate, heat it to 80°C, and cool it to 45°C;

[0055] (2) Rinse fresh dry glutinous rice with running water for 0.8 minutes, and immediately rinse 50 parts with the maple leaf extract in step (1), then wash 50 parts of glutinous rice, 4 parts of calcium lactate; ferrous lactate 4 parts; put them together into the remaining 250 parts of the extract in step (1) and soak at a constant temperature of 45°C for 4 hours, stirring once every 0.5 hours;

[0056] (3) Add 1.5 parts of β-amylase to the soaking solution in step (2) and stir for 10 minutes, filter to obtain soaked black glutinous rice;

[0057] (4) Add 4 parts of apple polyphenols, 0.03 parts of polylysine, 0.1 p...

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Abstract

The invention discloses a method for preparing refrigerated instant black glutinous rice, and belongs to the technical field of food processing. The method comprises the following steps: soaking glutinous rice with black dye prepared from maple leaves, adding a calcium preparation and a iron preparation at the same time, then performing filtering, performing draining, sequentially adding amylase,apple polyphenol, polylysine, xanthan gum and sesame oil, and performing stirring, steaming and packaging. As the calcium preparation, the iron preparation, the amylase, the apple polyphenol, the polylysine, the xanthan gum and the sesame oil are added in a preparation process, the glutinous rice has a blacker and more uniform color and softer and elastic texture, and is storable. The glutinous rice can be stored for 6 months under a refrigeration condition, is safe and sanitary and is convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing refrigerated instant black glutinous rice. Background technique [0002] Black glutinous rice is a kind of five-color glutinous rice with national characteristics. It uses high-quality glutinous rice as the main raw material, dyes it with food coloring extracted from various natural plants, and then cooks it into colorful glutinous rice. The Zhuang family loves the five-color glutinous rice very much, and regards it as a symbol of good luck and a good harvest. Black glutinous rice is loved by people because of its fragrance of maple leaves and black color, and tourists from all over the country like to eat black glutinous rice every year, and also like to buy black glutinous rice as souvenirs, but due to the unstable nature of natural pigments , It is easily affected by the environment and other ingredients of the product itself, such a...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L5/43A23L5/41A23L5/40A23L29/00A23L29/269A23L33/105A23L33/16A23L3/3472A23L3/3526A23L3/3562A23L3/3571
CPCA23L7/107A23L7/101A23L5/43A23L5/41A23L5/40A23L29/04A23L29/27A23L33/16A23L33/105A23L3/3472A23L3/3526A23L3/3562A23L3/3571A23V2002/00A23V2200/02A23V2200/048A23V2200/044A23V2200/10A23V2200/15A23V2200/228A23V2200/30A23V2250/1578A23V2250/1592A23V2250/18A23V2250/21A23V2250/2132A23V2250/5086Y02A40/90
Inventor 袁芳邱诗铭农克良黄秋婵韦友欢许元明彭金云谭义秋农万廷
Owner GUANGXI NORMAL UNIV FOR NATITIES
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