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Nutritional rice flavoring agent, preparation method thereof and rice cooking method

A seasoning and nutrition-based technology, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, and the functions of food ingredients. Abdominal feeling, effect of reducing caloric density

Inactive Publication Date: 2020-12-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, vitamin B1 has an unpleasant smell, while vitamin B2 has color, which affects the organoleptic quality of rice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078]In the rice flavoring agent, the powder components include: 0.094‰ of vitamin B1, 0.094‰ of vitamin B2, 0.824‰ of niacin, 5.8884% of lysine, 2.35% of threonine, 2.35% of calcium chloride, 6.9204% locust bean gum, 58.85% salt, 23.54% curry powder; liquid components include: 6.25% oyster sauce, 41.7% soy sauce, 20.8% sesame oil, 31.25% cooking wine.

[0079] The preparation method and the use method of rice flavoring agent are as follows:

[0080] a). Mix curry powder, vitamin B1, vitamin B2, niacin, lysine, threonine, calcium chloride, locust bean gum, and salt according to the above proportions, stir evenly and package;

[0081] b). Mix and seal oyster sauce, soy sauce, sesame oil and cooking wine according to the above ratio at normal temperature and pressure;

[0082] d). Weigh 200g japonica rice (volume is about 220mL), wash;

[0083] e). Add water 330mL

[0084] f). Stir 8.5g of curry flavoring agent powder, 48mL liquid and rice water evenly, put it into an electr...

Embodiment 2

[0087] In the rice flavoring agent, the powder components include: 0.06‰ of vitamin B1, 0.06‰ of vitamin B2, 0.560‰ of niacin, 4.00% of lysine, 1.60% of threonine, 1.60% of calcium chloride, 4.71% locust bean gum, 40.01% salt, 40.01% xylitol, 8.002% chili powder; liquid components include: 5.17% oyster sauce, 25.86% soy sauce, 17.25% sesame oil, 25.86% cooking wine, 25.86% vinegar.

[0088] The preparation method and the use method of rice flavoring agent are as follows:

[0089] a). Mix xylitol, paprika, vitamin B1, vitamin B2, niacin, lysine, threonine, calcium chloride, locust bean gum, and salt according to the above proportions, stir evenly and seal;

[0090] b). Mix and seal oyster sauce, soy sauce, sesame oil, cooking wine and vinegar according to the above ratio at normal temperature and pressure;

[0091] d). Weigh 200g japonica rice (volume is about 220mL), wash;

[0092] e). Add water 330mL

[0093] f). Stir 12.5g powder of hot and sour flavoring agent, 58mL liq...

Embodiment 3

[0096] In the rice flavoring agent, the powder components include: 0.084‰ of vitamin B1, 0.084‰ of vitamin B2, 0.737‰ of niacin, 5.275% of lysine, 2.106% of threonine, 2.106% of calcium chloride, 6.1925% locust bean gum, 52.65% table salt, 21.06% five-spice powder, 10.52% pepper; liquid components include: 6.25% oyster sauce, 41.7% soy sauce, 20.8% sesame oil, 31.25% cooking wine.

[0097] The preparation method and the use method of rice flavoring agent are as follows:

[0098] a). Mix allspice powder, pepper powder, vitamin B1, vitamin B2, niacin, lysine, threonine, calcium chloride, locust bean gum, and salt according to the above ratio, stir evenly and seal;

[0099] b). Mix and seal oyster sauce, soy sauce, sesame oil and cooking wine according to the above ratio at normal temperature and pressure;

[0100] d). Weigh 200g japonica rice (volume is about 220mL), wash;

[0101] e). Add water 330mL

[0102] f). Stir 9.5g powder of five-spice flavoring agent, 48mL liquid an...

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PUM

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Abstract

The invention discloses a nutritional rice flavoring agent, a preparation method thereof and a rice cooking method. The rice flavoring agent comprises a powder component and a liquid component, wherein the powder component comprises a flavor formula powder, vitamin B1, vitamin B2, nicotinic acid, locust bean gum and edible salt, and the liquid component comprises oyster sauce, soy sauce, sesame oil and cooking wine. A nutrient strengthening amount of the rice flavoring agent is proper, the texture and taste of rice are improved by adopting soluble dietary fibers, and the flavor is adjusted bysupplementing different flavor formula powders. The rice flavoring agent can increase the nutritional value, reduce the caloric density of rice, improve the satiety per unit calorie and reduce the rising amplitude of postprandial blood glucose, and thereby is suitable for diet of fat-reducing people, fatty liver patients, hyperlipidemia patients, and diabetes patients.

Description

technical field [0001] The invention relates to the field of food additives, in particular, the invention relates to a nutritional rice flavoring agent, a preparation method thereof, and a rice cooking method. Background technique [0002] Most of the nutrients in rice are accumulated in the rice germ and cortex. After the rice is processed through whitening, peeling, and rice germ removal, various nutrients are greatly lost. With the improvement of grain processing precision, dietary fiber and various nutrients Loss increased. Residents in my country mostly eat refined rice with good palatability as their staple food. If they take polished rice as their staple food for a long time, they are prone to problems of insufficient dietary fiber intake and unbalanced nutrition, which is not conducive to weight control and blood sugar control, and increases the incidence of diabetes. risk. Therefore, nutritional fortification of polished rice is of great significance to increase th...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/15A23L33/125A23L33/175A23L33/16A23L27/20
CPCA23L7/10A23L33/15A23L33/125A23L33/175A23L33/16A23L27/20A23V2002/00A23V2200/14A23V2200/15A23V2200/326A23V2200/306A23V2200/32A23V2200/30A23V2200/322A23V2200/324A23V2250/063A23V2250/0648A23V2250/507A23V2250/7042A23V2250/7044A23V2250/7046A23V2250/1578A23V2250/6422
Inventor 范志红武艺雪鲁瑾瑜
Owner CHINA AGRI UNIV
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