Rice-balanced nutrition-enriched additive for improving quality of aged rice and preparation method of rice-balanced nutrition-enriched additive

Abstract

The invention relates to a rice balanced nutrient enrichment additive capable of improving the quality of aged rice and rice and a preparation method of the rice balanced nutrient enrichment additive. Food-grade rice bran oil with nutrition and health care functions, rice hydrolyzed protein powder, disodium 5 '-guanylate, monosodium glutamate, salt, glucose, inulin, compound amino acid powder, glutathione, beta-cyclodextrin and a proper amount of purified water are carefully selected in a raw material formula, fine particles are prepared through a special food processing machine, and the fine particles are randomly sterilized and packaged to obtain a finished product. The rice nutrition balancing and enhancing additive has the functions of changing the peculiar smell of old rice, enhancing the quality and taste of rice, reducing and enhancing the nutrient substances of rice, balancing nutrient elements required by human health, enhancing immunity, having specific nutrition and health care functions, and being capable of effectively preventing and improving chronic diseases such as diabetes mellitus, obesity, cardiovascular diseases, sub-health and the like. The product is safe, delicious, cheap and practical.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a rice balanced nutrition fortified additive for improving the quality of aged rice and cooked rice, and a preparation method thereof. Background Art

[0002] Rice is one of the main foods in human daily life. According to the research and analysis of traditional Chinese medicine, rice tastes sweet, is neutral in nature, and enters the spleen, stomach, and lung meridians. It has the functions and effects of replenishing the middle and replenishing qi, nourishing yin and moistening the lungs, strengthening the spleen and stomach, strengthening the essence and strengthening the will, and promoting blood circulation in the five internal organs, eliminating restlessness and quenching thirst, and stopping diarrhea. Rice contains extremely rich nutrients. Modern nutrition research has confirmed that it contains protein, fat, carbohydrates, dietary fiber, B vitamins, niacin, folic acid, and a small amount of calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium, copper, manganese, etc. Everyone clearly understands that edible white rice can only be obtained through multiple processes such as cleaning, husking, brown rice, and whitening. However, in the process of processing, storage, transportation, and steaming and eating, the loss of nutrients contained in rice is very serious, and the lost nutrients are often necessary for the human body. Therefore, many research facts have consistently proved that long-term consumption of rice, especially high-precision rice, will lead to and appear certain nutrient deficiency diseases.

[0003] We might as well understand the actual problems involved in rice from the following aspects. 1) The first-level processing of rice husk causes the outer layer of rice to peel off, and the loss of vitamins and minerals is 8% to 12%. After the appearance of brown rice, white milling, and polished rice, the total loss of nutrients accounts for almost more than half, and the serious losses are iron, calcium, zinc, and selenium. The loss of vitamin B1 is 52.5%, B2 is 33.%, and the loss during cooking is 66.7%, niacin is 65%, and iron is 56%. Due to the large-scale loss of rice nutrients, the quality and taste of rice become bland. 2) After rice is stored and transported, due to the influence of air moisture and microbial action, hydrolysis and microorganisms cause rice to rot and brown, producing toxic and harmful substances, peroxidase, and aflatoxin, leading to gastrointestinal diseases and cancer. 3) Parboiled rice appeared earlier. Due to the processing of soaking, steaming, and drying, the viscosity, oiliness and gloss of rice deteriorate, and it has a special smell that is not suitable for cooking porridge. First-time eaters are not used to it. 4) The concept of fortified rice was proposed in 1936. Summary of the invention

[0004] The purpose of the present invention is to provide an ideal rice balanced nutrition fortification additive that can remove carcinogenic odor substances caused by the deterioration of old rice, improve the quality of cooked rice so that the rice taste buds have a soft, glutinous, fragrant and sweet refreshing taste, restore and strengthen the rich nutrients in rice, supplement the serious problem of nutrient loss during rice processing, and effectively prevent and improve obesity, diabetes, three highs, cardiovascular disease and sub-health diseases.

[0005] The technical solution adopted to achieve the purpose of the above scheme is that the rice balanced nutrition fortification additive is made by selecting the following food-grade raw materials according to the formula weight and refining them by special food processing machinery. Rice oil 0.1 to 0.2 parts of glucose 38 to 45 parts of compound amino acid powder 2 to 3 parts of disodium guanylate 0.5 to 1 parts of disodium inosinate 0.7 to 1 parts of monosodium glutamate 2 to 3 parts of salt 2 to 3 parts of oligomeric isomaltosaccharides 2 to 3 parts of oligomeric xylo-oligosaccharides 0.7 to 1 parts of inulin 4 to 5 parts of rice bran oil 0.1 to 0.2 parts of corn starch 9 to 12 parts of rice hydrolyzed protein powder 5 to 6 parts of octacosanol 0.003 to 0.004 parts of yeast extract 3 to 4 parts of glutathione 2 to 3 parts of β-cyclodextrin 1 to 1.5 parts of purified water in appropriate amount.

[0006] The rice oil and rice bran oil in the formula are rich in oryzanol, phytosterols, vitamin E and other nutrients essential to the human body. The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is almost close to 1:1:1, and the indexes are 14.9%-28.%, 38%-48.5% and 21.1%-48.5% respectively. It is known as high-quality natural and healthy edible oil. The complementarity of the two raw materials can increase the content of biologically active substances, which is beneficial to human digestion and absorption, and can make food taste mellow and elegant, with bright and attractive color, and can greatly improve the freshness and shelf life of food. Oryzanol has a strong antioxidant effect and has the unique effect of regulating autonomic nerves, improving sleep and relieving fatigue. The rich phytosterols can degrade cholesterol, promote blood circulation and metabolism. Vitamin E is a natural with a strong antioxidant effect, which can regulate nerves and improve vision. Because rice oil and rice bran oil are made from high-quality rice and rice bran, and are restored to the nutritional essence of rice, they have excellent nutritional and health benefits, and play a good auxiliary role in preventing and improving chronic diseases and sub-health conditions.

[0007] Rice hydrolyzed protein powder mainly contains albumin, globulin, alcohol-soluble protein and gluten, as well as nutrients such as carbohydrates and inorganic salts. Its biological value and protein value are better than all cereal proteins. It is rich in high-quality lysine and threonine, and the composition of amino acids is balanced and reasonable. It is recognized as a high-quality and ideal food protein with extremely high nutritional value and low antigen. It will not produce allergic reactions. It is a high-quality material for infant food, has a good health care effect, is easy to be digested and absorbed by the human body, can supplement and balance the lack and deficiency of nutrients in the body, and has the effects of promoting metabolism, relieving fatigue, and enhancing physical fitness. It can improve the quality of rice and increase the taste of fresh and fragrant original flavor substances.

[0008] Inulin is a powdery edible substance obtained through biological production from Jerusalem artichoke, a plant of the Asteraceae family in nature. It is a polysaccharide that is easily soluble in hot water and hydrolyzed into fructose. Short-chain inulin contains monosaccharides and disaccharides, and its sweetness is 30% to 50% of sucrose. The sweetness of ordinary inulin is 40%, and long-chain inulin has almost no sweetness. It can improve the quality of food, and the content of beneficial substances is between 15% and 20%. It has a certain thickening effect and is called natural water-soluble dietary fiber. Humans and animals lack enzymes that decompose inulin, and it is not digested and absorbed by the gastrointestinal tract, nor does it produce energy. Therefore, it can produce a sense of abdominal preservation and play a role in weight loss. Inulin has strong hygroscopicity and has a good ability to bind free water, thereby reducing water activity, delaying the evaporation time of food water, preventing food from changing taste, and playing a role in preservation, extending the shelf life and shelf life of food. Inulin has excellent health care effects. It can promote metabolism, increase digestion and boost appetite. It can effectively reduce total cholesterol and low-density lipoprotein cholesterol, change the ratio of high-density lipoprotein cholesterol / low-density lipoprotein cholesterol, and thus improve sleep and blood lipid conditions. After inulin enters the human body, it will not be hydrolyzed into monosaccharides in the upper intestine, will not cause an increase in glucose in urine tests, and will not increase blood sugar levels and insulin levels. It has effective lipid-lowering, blood sugar-lowering and sugar metabolism effects, thereby preventing and improving diabetes, three highs and treating obesity. Beneficial dietary fiber can reduce the residence time of food in the gastrointestinal tract, increase the amount of feces, promote gastrointestinal peristalsis, proliferate probiotics to balance the flora, and prevent diarrhea and constipation. It can inhibit the production of toxic fermentation products, protect the liver and prevent colon cancer. It increases the absorption of beneficial substances such as calcium, magnesium, iron, zinc, selenium, and copper, and improves the body's immunity. The small amount of 2-9 oligofructose contained in inulin can increase the nutritional factors of brain nerve cells, protect neuronal damage, play an anti-depressant role and relieve anxiety.

[0009] Octacosanol is a safe and effective functional biological factor with extremely high physiological activity even with trace intake. Experimental data show that adults usually take 0.2 mg orally every day, which can effectively eliminate fatigue, enhance physical strength and adapt to tolerance. Due to the properties of natural high-grade fatty alcohols, it has a very high digestion and absorption rate for the human body. It can promote metabolism, reduce muscle friction, and relieve muscle pain. It can mainly enhance tolerance and energy, improve reaction sensitivity and stress resistance, lower blood pressure, improve myocardial function, and increase the body's metabolic rate. It is much safer than salt.

[0010] Glucose is a colorless or white powder, sweet, odorless, soluble in water, and quickly absorbed orally. After entering the human body, it is used by body tissues, partially converted into adenosine triphosphate (ATP) for storage, and partially dissipated as heat energy to maintain the normal body temperature of the human body, or converted into glycogen or fatty acids for storage through the liver or muscles. It is an indispensable nutrient for human metabolism, and its heat energy is an important source of energy required for human life activities. It can quickly replenish physical energy and strengthen memory, stimulate calcium absorption and increase cell interaction, increase the sweetness of food and palatable beauty. The adult dosage is 75 grams, and the daily dosage is 150 grams to maintain normal life activities of the human body.

[0011] Isomaltooligosaccharide is a sweetener belonging to the starch sugar category. It has the functions of nourishing nutrition and prolonging energy supply time. It has good oral health care and anti-caries function. It is low in sweetness and cannot be digested by gastric acid, does not increase blood sugar and blood lipids, enters the intestine and is used by the body, can promote the proliferation of bifidobacteria in the intestine, can improve the intestinal environment, promote the synthesis of B vitamins in the body, promote the absorption of nutrients such as calcium, iron, zinc, selenium, enhance immunity, resist fatigue, improve blood lipids and reduce total cholesterol index, and has antibacterial, blood sugar and weight loss functions. It has the function of water-soluble dietary fiber, can reduce the sweetness of food and improve the flavor and taste, has good moisture retention and heat resistance, can prevent starch aging and prolong the shelf life of food.

[0012] Yeast extract is a pure natural seasoning substance that combines nutrition and health care. It is highly safe, non-toxic and harmless. It contains extremely rich nutrients, the best of which is the high content of B vitamins, as well as carbohydrates, acids, trace elements, flavoring substances and other essential nutrients for the human body. The various nutrients are in a reasonable proportion and are easily digested and absorbed by the human body. It can highlight the fresh and fragrant taste of the original flavor substances, cover up the fishy, ​​bitter, astringent and other odor substances, and correct the original taste. It has stable performance, is non-volatile, non-aging, and is resistant to high temperatures.

[0013] Disodium 5'-guanylate is a new type of flavor enhancer with a unique flavor similar to that of shiitake mushrooms. It is often used together with disodium inosinate to enhance the flavor of the food.

[0014] 5'-inosinate disodium flavor enhancer can make food taste more delicious and palatable. It is often used with disodium guanylate in a ratio of 1:1 to have a flavoring effect. When used with MSG in a ratio of 12% to 18%, it can enhance the flavor-enhancing effect by 8 times that of MSG.

[0015] MSG is a commonly used condiment. Its main ingredient is sodium glutamate in the form of sodium salt. It is easily soluble in water and can enhance the freshness of food. It has a strong umami taste. Under the action of salt, the umami taste of food is stronger, which can alleviate and remove the acid and bitterness in food. It is used together with flavoring agents to make food more tender and fresh, so as to enhance the function of taste buds. After entering the human body, it is digested and absorbed, participates in normal metabolism to form new nutrients without deposition, can effectively remove unpleasant tastes in food, and has a detoxification effect.

[0016] Salt is a common condiment and the first of the five flavors of condiments. Its main ingredient is sodium chloride, which is an essential substance for maintaining human health. It can prevent high blood pressure and coronary heart disease, and has the functions of cleaning, detoxifying, protecting the liver, and nourishing the stomach. When used in combination with flavor enhancers, it can enhance the flavor and original taste.

[0017] Compound amino acid powder is an edible powdery substance made from silkworm pupae through biotechnology. The proportion of each amino acid is very close to the proportion of amino acids in the human body, and it has extremely high nutritional value. Main ingredients: (%) Aspartic acid 9.16, threonine 2.81, serine 4.01, glutamic acid 14.7, proline 5.6, glycine 4.88, alanine 5.89, cystine 0.94, valine 4.21, methylmercaptoethanol 0.93, isoleucine 2.97, leucine 6.11, tyrosine 2.12, phenylalanine 4.56, lysine 3.03, tryptophan 0.68, histidine 2.54, arginine 3.84. Amino acids are essential nutrients for human life activities. They can promote protein synthesis, collagen, and growth hormone secretion, prevent liver damage after drinking, protect liver function, beautify the skin, eliminate fatigue, enhance appetite, improve immunity, promote recovery after illness and childbirth, regulate endocrine, benefit the heart and brain, and have a good improvement effect on liver, kidney and gastrointestinal functions. They can improve the flavor and taste of food, increase fragrance and freshness, protect food from nutrient loss, and enhance particle shaping and stability.

[0018] Corn starch is a sweet substance containing sugar, rich in nutrients, often used as medicine and food ingredients, can improve food texture, good hygroscopicity, and has an auxiliary effect when used in combination with flavoring substances. It has the function of improving microcirculation, softening blood vessels and protecting blood vessels, and can also reduce fat, lower blood pressure, and lose weight.

[0019] Xylooligosaccharides can promote the proliferation of beneficial intestinal bacteria, are not digested by gastric acid, gastric enzymes, and small intestinal enzymes, do not affect insulin levels, and have the effect of lowering blood sugar and blood lipids. It can improve the negative effects of fermented substances in the intestines, has a detoxification function, inhibits pathogens and diarrhea, and prevents constipation. It promotes the synthesis of vitamins B1, B2, B6, B12, niacin, and folic acid in the body, promotes the absorption of calcium, iron, zinc, and selenium, has good health care functions, can prevent liver disease, protect tooth caries, and inhibit oral pathogens. It can effectively regulate gastrointestinal dysfunction, prevent and improve obesity, diabetes, and atherosclerosis.

[0020] Glutathione maintains the function of the immune system, has antioxidant, integrative and detoxifying effects, participates in biological transformation in the body, thereby promoting the metabolism of carbohydrates, fats and proteins, converting toxic and harmful substances in the body into harmless substances and excreting them out of the body, and can also enhance immunity, delay aging, and maintain normal physiological health of the human body.

[0021] β-cyclodextrin is slightly sweet and soluble in water. It can form inclusion complexes with a variety of compounds and has the functions of stabilization, emulsification, solubilization, sustained release, anti-oxidation, anti-decomposition, heat preservation, moisture resistance, and masking of odor. It can correct sweetness and improve the taste of food, maintain the stability of the nutrient processing process, and extend the shelf life of food. It has a special bridge effect on both sides, with hydrophilicity on the surface and lipophilicity on the inside, so that the oil and water that are difficult to dissolve inside and outside the cyclodextrin cavity can be used in seconds.

[0022] Since the technical invention adopts the combination of the above food-grade high-quality raw materials and nutrients, the interlayer structure of the nutrient family is connected, mutually causal, and used in synergy. The formula is ideal and reasonable, and the amount of each nutrient raw material is moderate, which not only supplements and strengthens the loss of rice nutrients, but also allows the human body to digest and absorb well. It achieves the purpose of removing odor substances and increasing the fresh and fragrant quality and full taste of rice, and has a good shelf life and a completely balanced nutritional and health function and effect. The balanced nutritional fortification additive for rice prepared according to the above scheme, through the preferred adaptation of food-grade raw materials with nutritional and health effects, makes the additive have the characteristics and advantages of low price, convenient addition and use, good digestion and absorption, safe and delicious, and easy to be accepted by users. DETAILED DESCRIPTION

[0023] The invention improves the quality of aged rice and the balanced nutritional fortified rice additive. Through multiple experiments and studies, the additive has been found to have strong effects and functions of improving the peculiar smell of aged rice, enhancing the freshness and fragrance, making it palatable and delicious, nutritious and healthy, safe and practical. The proportions of various raw material components can achieve satisfactory effects within the following weight ranges.

[0024] Embodiment 1 The preferred technical formula of the present invention is a rice balanced nutrition fortification additive for improving the quality of aged rice and cooked rice and a preparation method thereof:

[0025] 0.1-0.2 parts of rice bran oil; 5-6 parts of hydrolyzed rice protein powder; 0.5-1 parts of disodium 5' guanylate; 0.7-1 parts of disodium inosinate; 2 parts of MSG; 2 parts of salt; 2 parts of rice oil; 0.1-0.2 parts of octacosanol; 38-45 parts of glucose powder; 2 parts of complex amino acid powder; 2 parts of isomaltooligosaccharide; 2 parts of inulin; 4 parts of xylo-oligosaccharide; 0.7-1 parts of yeast extract; 3 parts of corn starch; 9 parts of corn starch; 12 parts of glutathione; 2 parts of β-cyclodextrin; 1 part of purified water as needed.

[0026] The preparation method of the rice balanced nutrition fortification additive for improving the quality of aged rice and cooked rice is as follows: weigh the weight according to the formula of food-grade raw materials, first add 5' guanylate disodium, 5' inosinate disodium, monosodium glutamate, and salt into a food-specific mechanical stirring mixer in sequence, set the speed to 1400r / min~1600r / min and stir for 3 minutes~5 minutes, then weigh corn starch, glucose powder, oligosaccharide, oligoxylose, inulin, compound amino acid powder, and yeast extract and add them into the stirring mixer in sequence, set the speed to 1700r / min~200 0r / min, stir for 3 minutes to 5 minutes, then add hydrolyzed rice protein powder, octacosanol, rice oil, rice bran oil, glutathione, β-cyclodextrin and appropriate amount of purified water, set the machine speed unchanged, stir for 5 minutes to 8 minutes, turn off the stirring mixer switch, open the hopper to take out the mixed formula mixed raw materials, add them into the food rotary granulator hopper, adjust the machine to the ideal granulation accuracy, start the machine to prepare fine particles of rice balanced nutrition fortification additives, and then pass through the food particle automatic packaging machine, randomly sterilize and package them into finished products.

[0027] This rice balanced nutrition fortification additive for improving the quality of aged rice is suitable for adding to steamed rice, and is also suitable for adding to various rice foods such as rice noodles, rice skins, rice cakes, and rice crackers. The addition amount is 3% to 9%, and it can be added as appropriate according to the amount of food.

[0028] Embodiment 2 The present invention is a method for improving the quality of aged rice, a balanced nutritionally enhanced rice additive and a method for preparing the same, and the formula thereof is:

[0029] 0.2-0.3 parts of rice oil 7-8 parts of hydrolyzed rice protein powder 0.2-0.3 parts of disodium 5' guanylate 0.2-0.3 parts of disodium 5' inosinate 0.2-0.3 parts of monosodium glutamate 3-4 parts of salt 3-4 parts of rice bran oil 0.2-0.3 parts of glucose 40-45 parts of octacosanol 0.004-0.005 parts of complex amino acid powder 4-5 parts of isomaltooligosaccharide 4-5 parts of xylo-oligosaccharide 1-1.4 parts of inulin 7-8 parts of yeast extract 7-8 parts of corn starch 12-13 parts of glutathione 4-5 parts of β-cyclodextrin 1-2 parts of purified water as needed

[0030] The preparation method is the same as Example 1.

[0031] Embodiment 3 The present invention provides a suitable formula for improving the quality of aged rice and rice balanced nutrition fortification additive and its preparation method:

[0032] 0.3-0.5 parts of rice bran oil; 8-9 parts of hydrolyzed rice protein powder; 0.5-1 parts of disodium 5' guanylate; 0.7-1 parts of disodium 5' inosinate; 4-5 parts of monosodium glutamate; 5-6 parts of salt; 0.3-0.5 parts of rice oil; 0.005-0.008 parts of octacosanol; 52-55 parts of glucose powder; 6-7 parts of isomaltooligosaccharide; 1.5-2 parts of xylo-oligosaccharide; 8-9 parts of inulin; 6-7 parts of complex amino acid powder; 7-8 parts of yeast extract; 10-12 parts of corn starch; 4-5 parts of glutathione; 1-2 parts of β-cyclodextrin; appropriate amount of purified water;

[0033] The preparation method is the same as Example 1.

Claims

1. A rice balanced nutrition fortification additive for improving the quality of aged rice and cooked rice and a preparation method thereof, the technical feature of which is that the formula is made of the following food-grade high-quality raw materials by special food processing machinery, namely, rice oil, hydrolyzed rice protein powder, 5' disodium guanylate, 5' disodium inosinate, monosodium glutamate, salt, glucose powder, compound amino acid powder, isomaltooligosaccharide, xylo-oligosaccharide, rice bran oil, octacosanol, inulin, yeast extract, corn starch, glutathione, β-cyclodextrin and an appropriate amount of purified water; the particularly preferred and reasonable combination of nutrients in the formula has the functions of removing the peculiar smell of aged rice, preventing the factors of rice oxidation, browning and carcinogenic substances, improving the taste of cooked rice, supplementing and reducing the nutrient components of rice, being safe, delicious, nutritious and healthy, and having the special health care function of food-grade raw materials, which can promote metabolism, improve the intestinal environment, prevent various viruses from invading the human body, enhance immunity, and effectively prevent and improve obesity, diabetes, three highs, cardiovascular disease and sub-healthy diseases, and the occurrence and progression of various chronic diseases.

2. A rice balanced nutrition fortification additive for improving the quality of aged rice and cooked rice and a preparation method thereof, wherein the various food-grade raw material components in the formula can achieve satisfactory effects within the following weight ratio ranges, and the preferred formula of the present invention is: 0.1-0.2 parts of rice oil 5-6 parts of hydrolyzed rice protein powder 0.5-1 parts of disodium 5' guanylate 0.7-1 parts of disodium 5' inosinate 2 parts-3 parts of monosodium glutamate 2 parts-3 parts of salt 0.1-0.2 parts of rice bran oil 0.003-0.004 parts of octacosanol 38-45 parts of glucose 2 parts-3 parts of complex amino acid powder 2 parts-3 parts of isomaltooligosaccharide 2 parts-3 parts of xylo-oligosaccharide 0.7-1 parts of inulin 4 parts-5 parts of yeast extract 3 parts-4 parts of corn starch 7 parts-8 parts of glutathione 2 parts-3 parts of β-cyclodextrin 1 part-1.5 parts of purified water as needed; The preparation method of the rice balanced nutrition fortification additive formula is as follows: according to the food-grade raw material formula, the weight is weighed, 5'-guanylate disodium, 5'-inosinate disodium, monosodium glutamate and salt are added into a special mechanical stirring mixer for food processing in sequence, the speed is set at 1400r / min-1600r / min, stirring for 3 minutes-5 minutes, corn starch, glucose powder, oligomaltose, oligoxylose, inulin, composite amino acid powder and yeast extract are weighed, the machine speed is set at 1700r / min-2000r / min, stirring and mixing for 3 minutes-5 minutes, and then hydrolyzed rice protein powder, octacosanol, rice oil, rice bran oil, glutathione, β-cyclic Dextrin and an appropriate amount of purified water are added, the machine is set to a constant speed, and the mixture is stirred for 5 to 8 minutes. The stirring and mixing machine is turned off, and the hopper is opened to take out the mixed raw materials of the formula, and then put them into the hopper of the food particle rotary granulator, and the machine is adjusted to an ideal granulation accuracy. The machine is turned on to prepare fine particles of a balanced nutritional fortified rice additive, and then the finished particles are put into an automatic food particle packaging machine, and are randomly sterilized, packaged and boxed into finished products. The balanced nutritional fortified rice additive with improved quality of aged rice and cooked rice is suitable for addition to steamed rice, and is also suitable for addition to various rice-based foods such as rice bran, rice flour, rice cake, and rice crust, and the addition amount is 3% to 9%, which can be added as appropriate according to the amount of food.

3. A rice balanced nutrition fortification additive for improving the quality of aged rice and cooked rice and a preparation method thereof, characterized in that: The selected formula of this additive is: 0.2-0.3 parts of rice oil; 7-8 parts of hydrolyzed rice protein powder; 0.2-0.3 parts of disodium 5'guanylate; 0.2-0.3 parts of disodium 5'inosinate; 3-4 parts of monosodium glutamate; 3-4 parts of salt; 0.2-0.3 parts of rice bran oil; 40-45 parts of glucose powder; 0.004-0.005 parts of octacosanol; 4-5 parts of complex amino acid powder; 4-5 parts of isomaltooligosaccharide; 4-5 parts of xylo-oligosaccharide; 1-1.4 parts of inulin; 7-8 parts of yeast extract; 7-8 parts of corn starch; 12-13 parts of glutathione; 4-5 parts of β-cyclodextrin; 1-2 parts of purified water as needed; The preparation method of this formula is the same as that of Example 1.

4. A rice balanced nutrition fortification additive for improving the quality of aged rice and cooked rice and a preparation method thereof, characterized in that: The suitable formula of this additive is: 0.3-0.5 parts of rice bran oil; 8-9 parts of hydrolyzed rice protein powder; 0.5-1 parts of disodium 5' guanylate; 0.7-1 parts of disodium 5' inosinate; 4-5 parts of monosodium glutamate; 5-6 parts of salt; 0.3-0.5 parts of rice bran oil; 0.005-0.008 parts of octacosanol; 52-55 parts of glucose powder; 6-7 parts of complex amino acid powder; 8-9 parts of inulin; 6-7 parts of oligosaccharides; 1-2 parts of oligosaccharides; 8-9 parts of yeast extract; 10-12 parts of corn starch; 4-5 parts of glutathione; 1-2 parts of β-cyclodextrin; appropriate amount of purified water; The preparation method of this formula is the same as that of Example 1.