Ratoon rice organic flavor enhancer and flavor enhancement method

Abstract

The invention relates to the technical field of rice and ratooning rice aroma enhancement, and discloses a ratooning rice organic aroma enhancer and an aroma enhancement method, the ratooning rice organic aroma enhancer comprises the following raw materials by mass: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of a hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of ammonium dihydrogen phosphate and 0.5-1.5 parts of diethyl aminoethyl hexanoate. According to the scheme, the ratooning rice organic flavor enhancer adopts various organic substances such as the aginomoto residues and the hair extract, the content of 2-acetyl-1-pyrroline (2-AP) of the aroma of the ratooning season brown rice can be remarkably increased, the quality of the ratooning season rice can be effectively improved, meanwhile, green organic cultivation practice is achieved, and the nutrition and economic value of the ratooning season rice are improved.

Description

Technical Field

[0001] The invention relates to the technical field of rice and regenerated rice aroma enhancement, and in particular to an organic aroma enhancer for regenerated rice and a aroma enhancement method. Background Art

[0002] China's rice production accounts for about one-third of the total grain production. At the same time, two-thirds of the population relies on rice as their staple food, and stable rice production is crucial to national food security. Fragrant rice is a treasure among rice varieties, and is widely favored for its excellent taste, unique aroma and high nutritional value. With the improvement of residents' quality of life, the demand for fragrant rice in domestic and foreign markets continues to increase. In addition, the price of fragrant rice is more than 2-3 times that of ordinary non-fragrant rice, which has attracted the attention of scientific researchers in major rice producing countries around the world. More and more countries and regions have strengthened the selection and breeding of fragrant rice varieties and related research on fragrant rice production technology. The aroma of fragrant rice is an important reference indicator affecting the economic value of fragrant rice. The price of fragrant rice is more than 2-3 times that of ordinary non-fragrant rice.

[0003] In recent years, in order to seize the international fragrant rice trading market, many fragrant rice producing countries are strengthening the fragrant rice production technology. In order to maximize the profits of fragrant rice, some companies use chemical aroma enhancement methods to increase the aroma of rice during the rice processing process, which is completely different from the aroma released by fragrant rice grown in the field, and is prone to food safety hazards. Especially for regenerated rice, because it mainly relies on nutrients in rice stubble in the early stage of growth, it may lead to insufficient nutrition in the rice produced. Even if some of the nutritional deficiencies can be compensated by reasonable water and fertilizer management, the aroma of rice is still relatively lacking. It can only be increased by chemical aroma enhancement methods in the later rice processing process. The unnatural aroma and the potential safety hazards of rice are more serious.

[0004] In view of this, an organic flavor enhancer for increasing the natural aroma of rice is developed. During the growth process of fragrant rice, the aroma of the fragrant rice is increased through certain agronomic measures. This can not only effectively make up for the shortcomings of the existing technology, but also avoid rice safety problems caused by chemical flavor enhancement due to insufficient aroma. This is of great significance to the safe production of high-quality fragrant rice. Summary of the invention

[0005] The present invention aims to provide an organic flavor enhancer for regenerated rice and a flavor enhancement method, so as to solve the technical problem that the aroma of regenerated rice is insufficient and chemical flavor enhancement is required, which easily leads to potential safety hazards of rice.

[0006] To achieve the above-mentioned purpose, the present invention adopts the following technical scheme: a regenerated rice organic flavor enhancer, comprising the following raw materials in parts by weight: 6 to 8 parts of EDTA-Zn, 3 to 5 parts of monosodium glutamate residue, 1 to 3 parts of hair extract, 85 parts of potassium nitrate, 0.5 to 1.5 parts of diammonium phosphate and 0.5 to 1.5 parts of aminoethyl hexanoate.

[0007] Beneficial effects: This scheme obtains an organic flavor enhancer by combining the above-mentioned organic matter configurations, which effectively increases the content of the aroma substance 2-AP in the regenerated rice. It can also effectively increase the content of protein and amylose, and improve the nutrition and taste of the rice.

[0008] Preferably, as an improvement, the flavoring agent is diluted with water, and the concentration of EDTA-Zn in the flavoring agent solution after the addition of water is 262.2ppm to 378.8ppm.

[0009] Beneficial effects: This scheme adopts the above scheme to effectively increase the zinc content in rice, improve the nutrition and quality of rice. The applicant has found through long-term experiments that if inorganic zinc is used, the amount accumulated in rice is small, which not only easily causes waste of raw materials, but also causes too many useless elements to remain in the rice fields, which in combination affects the water quality of the rice fields and reduces soil vitality. If the dosage is too high, the toxic effect of zinc will inhibit the growth of rice and reduce crop yields; if the dosage is too low, the lack of zinc will lead to insufficient nutrients in rice, affecting the quality and yield.

[0010] Preferably, as an improvement, the flavoring agent is diluted with water, and the concentration of the MSG residue in the flavoring agent solution after the addition of water is 142.0ppm to 252.6ppm.

[0011] Beneficial effects: This scheme adopts the above scheme to effectively increase the protein content in rice. The applicant has found through long-term experiments that if the dosage is too high, the excessive application of amino acids will cause the imbalance of other nutrients in rice, resulting in a decrease in the quality of rice protein; if the dosage is too low, the rice will lack sufficient nitrogen sources during its growth, affecting its healthy growth and development, resulting in the protein content in the rice not meeting the standard, affecting its nutritional value.

[0012] Preferably, as an improvement, the flavoring agent is diluted with water, and the concentration of the hair extract in the flavoring agent solution after the addition of water is 49.9ppm to 156.7ppm.

[0013] Beneficial effects: This solution adopts the above solution to effectively increase the protein content in rice. The applicant has found through long-term experiments that if the dosage is too high, the growth of rice plants will be inhibited and the root system will be poorly developed due to excessive nitrogen; if the dosage is too low, the protein content of rice cannot be increased due to insufficient nitrogen and amino acids, affecting growth and yield.

[0014] Preferably, as an improvement, the flavoring agent is diluted with water, and the concentration of potassium nitrate in the flavoring agent solution after the addition of water is 4390.5ppm to 4492.6ppm.

[0015] Beneficial effects: This scheme adopts the above scheme to effectively improve the balanced nutritional content in rice. The applicant has found through long-term experiments that if the dosage is too high, the competition between various nutrients in the plant, such as the absorption of phosphorus, calcium and other elements, will be blocked, resulting in a lack of obvious increase in rice grain weight, reduced rice quality, and poor taste; if the dosage is too low, the lack of nitrogen and potassium in the late growth period will lead to a decrease in ear weight and grain weight, a decrease in protein content, and a poor taste.

[0016] Preferably, as an improvement, the flavoring agent is diluted with water, and the concentration of diammonium phosphate in the flavoring agent solution after the addition of water is 757.6ppm to 6818.2ppm.

[0017] Beneficial effects: This scheme adopts the above scheme to effectively increase the amino acid and protein content in rice. The applicant has found through long-term experiments that if the dosage is too high, the imbalance of the amino acid ratio in the rice and the excess of nitrogen will lead to the deterioration of the taste and flavor of the rice grains, and reduce the storage capacity of the rice; if the dosage is too low, the insufficient supply of amino acids may cause poor pollen development, resulting in a decrease in the total amino acid content in the rice, affecting protein synthesis.

[0018] Preferably, as an improvement, the flavoring agent is diluted with water, and the concentration of diethylaminoethyl hexanoate in the flavoring agent solution after the addition of water is 1515.2ppm to 13636.4ppm.

[0019] Beneficial effects: This scheme adopts the above scheme to effectively improve the activity of peroxidase and nitrate reductase in regenerated rice, increase the content of chlorophyll, accelerate photosynthesis, promote the division and elongation of plant cells, promote the development of the root system, and regulate the balance of nutrients in the body. Protein content in rice. The applicant has found through long-term experiments that if the dosage is too high, the excessive accumulation of nitrogen will cause the plant to grow too tall, fall over, and the rice quality will decline; if the dosage is too low, the synthesis of photosynthetic pigments will be blocked, the photosynthesis efficiency will decrease, and the rice quality and yield will decrease.

[0020] Preferably, as an improvement, the preparation process of the MSG residue is as follows: select high-quality MSG residue remaining after fermentation, screen and wash the collected MSG residue, remove impurities and bad parts, dehydrate the washed MSG residue, the dehydration treatment includes removing excess water by mechanical pressing or thermal drying, and crush the dried MSG residue to obtain MSG residue.

[0021] Beneficial effect: This scheme adopts the above-mentioned dehydration treatment method to effectively improve the concentration effect of monosodium glutamate residue, adopts different drying methods (such as vacuum drying or air drying) to further dry the dehydrated monosodium glutamate residue to reduce the moisture content to an appropriate level, and crushes the dried monosodium glutamate residue to obtain a powder with uniform particle size. The crushed monosodium glutamate residue is stored in a dry and cool environment to prevent moisture and light, and the prepared monosodium glutamate residue is subjected to quality inspection, including amino acid content, microbial indicators, etc., to ensure that it meets relevant standards and application requirements.

[0022] Preferably, as an improvement, the preparation process of the hair extract is as follows: selecting healthy animal or human hair as raw material, washing the collected hair and cutting it into small pieces, soaking the hair pieces in solvent water or ethanol, shaking and heating for extraction, removing undissolved residues by filtering or centrifugation to obtain a clear extract, concentrating the extract to obtain a hair extract, performing quality testing on the obtained hair extract, including component analysis and microbial testing, and storing the qualified hair extract in a cool and dry environment to avoid direct sunlight and moisture to maintain its stability and activity.

[0023] Preferably, as an improvement, the present scheme also provides a method for organically enhancing the aroma of regenerated rice, comprising spraying 0.25 kg of the above-mentioned regenerated rice aroma enhancer with 55 kg of water per mu during the heading stage of a crop of regenerated rice, or directly using the aroma enhancer solution obtained by the above configuration for fertilization.

[0024] Technical effect: This solution can significantly increase the aroma and nutritional balance of brown rice in the regeneration season by spraying 0.25kg of the above product mixed with 55kg of water per mu during the heading stage of the first crop of regenerated rice.

[0025] The principles and advantages of this solution are:

[0026] 1. Compared with the existing technology that the aroma of fragrant rice is mostly applied to conventional mid-season rice or double-season rice, and a variety of chemical inorganic substances are used as raw materials, which makes it difficult to achieve green organic cultivation practice, the organic flavor enhancer for regenerated rice in this scheme uses a variety of organic substances such as monosodium glutamate residue and hair extract, which can significantly increase the content of 2-acetyl-1-pyrroline (2-AP) in the aroma of regenerated season brown rice and effectively improve the quality of regenerated season rice, while realizing green organic cultivation practice and improving the nutritional and economic value of regenerated season rice.

[0027] 2. The organic flavor enhancer for regenerated rice in this scheme can not only significantly increase the content of 2-acetyl-1-pyrroline (2-AP), the aroma substance of brown rice in the regenerated season, and the quality of rice, but also significantly increase the content of protein and amylose, and significantly improve the gel consistency, thereby significantly improving the aroma and quality of rice.

[0028] 3. Compared with the prior art of chemical flavoring during the rice processing stage, after applying the flavoring agent of this scheme, not only the aroma of the obtained rice is naturally rich, which effectively enhances appetite; the flavoring process is completed during the planting stage, and mostly uses safe, green organic raw materials, which effectively improves the nutrition and aroma while also improving the safety of rice consumption and food safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The figure shows the effect of the flavor enhancers on the 2-AP content of rice in Example 1 and Comparative Examples 1 to 8 of the present invention.

[0030] Figure 2 The effects of the flavor enhancers on the protein content of rice in Example 1 and Comparative Examples 1 to 8 of the present invention are shown.

[0031] Figure 3 The effects of the flavor enhancers in Example 1 and Comparative Examples 1-8 of the present invention on the amylose content of rice are shown in FIG.

[0032] Figure 4 The figure shows the effect of the flavoring agent on the consistency of rice glue in Example 1 and Comparative Examples 1 to 8 of the present invention. DETAILED DESCRIPTION

[0033] The present invention is further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents, etc. used can be obtained from commercial sources.

[0034] Example 1

[0035] The scheme provides a regenerated rice organic flavor enhancer, comprising the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residues, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of ammonium ethyl ester.

[0036] The preparation process of monosodium glutamate residue is as follows: select high-quality monosodium glutamate residue remaining after fermentation, screen and wash the collected monosodium glutamate residue, remove impurities and bad parts, dehydrate the washed monosodium glutamate residue, the dehydration treatment includes removing excess water by mechanical pressing or thermal drying, and crushing the dried monosodium glutamate residue to obtain monosodium glutamate residue. As a reference, the monosodium glutamate residue in this scheme is purchased from the Lotus Monosodium Glutamate Factory.

[0037] The preparation process of hair extract is as follows: select healthy animal or human hair as raw material, wash and cut the collected hair into small pieces, soak the hair pieces in solvent water or ethanol, shake and heat to extract, remove undissolved residues by filtering or centrifugation, obtain clear extract, concentrate the extract, obtain hair extract, conduct quality inspection on the obtained hair extract, including component analysis and microbial inspection, store the qualified hair extract in a cool and dry environment, avoid direct sunlight and moisture to maintain its stability and activity. As a reference, the hair extract in this scheme is directly purchased from the market with the brand name CB0961248.

[0038] The scheme also provides a method for preparing a regenerated rice organic flavor enhancer. During the preparation process, the above raw materials are weighed and mixed according to the following mass ratio: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl hexanoate. The mixture is mixed into a flavor enhancer powder, which is packaged in small packages of 100g, 200g, 250g, etc. per bag.

[0039] In this scheme, the flavoring agent is diluted with water. In the flavoring agent solution diluted with water, the concentration of EDTA-Zn is 262.2ppm~378.8ppm, the concentration of MSG residue is 142.0ppm~252.6ppm, the concentration of hair extract is 49.9ppm~156.7ppm, the concentration of potassium nitrate is 4390.5ppm~4492.6ppm, the concentration of diammonium dihydrogen phosphate is 757.6ppm~6818.2ppm, and the concentration of aminoethyl hexanoate is 1515.2ppm~13636.4ppm.

[0040] This scheme also provides an organic aroma enhancement method for regenerated rice, wherein the organic aroma enhancer is diluted with water and sprayed once at the heading stage. Specifically, during the growth period of regenerated rice, a special fertilizer for aromatic rice is first applied as a base fertilizer, and the fertilizer includes a large number of elements, and the amounts are respectively N150kg / hectare, P2O5 45kg / hectare, and K2O 130kg / hectare. Then, 250g of "organic aroma enhancer" is used per mu, dissolved and diluted with 55kg of water, and sprayed once at the heading stage of regenerated rice.

[0041] Comparative Example 1

[0042] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of ammonium ethyl ester. At the heading stage of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is mixed with 55 kg of water for spraying per mu.

[0043] Specifically, the difference between this comparative example and Example 1 is that there is no monosodium glutamate residue.

[0044] Comparative Example 2

[0045] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl hexanoate. At the heading stage of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is mixed with 55 kg of water for spraying per mu.

[0046] Specifically, the difference between this comparative example and Example 1 is that the hair extract is missing.

[0047] Comparative Example 3

[0048] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl hexanoate. At the heading stage of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is added to 55 kg of water for spraying per mu.

[0049] Specifically, the difference between this comparative example and Example 1 is that diammonium phosphate is missing.

[0050] Comparative Example 4

[0051] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, and 0.5-1.5 parts of diammonium phosphate. At the heading stage of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is mixed with 55 kg of water for spraying per mu.

[0052] Specifically, the difference between this comparative example and Example 1 is that diethylaminoethyl ester is missing.

[0053] Comparative Example 5

[0054] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials by weight: 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl ester. At the heading stage of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is added to 55 kg of water for spraying per mu.

[0055] Specifically, the difference between this comparative example and Example 1 is that EDTA-Zn is missing.

[0056] Comparative Example 6

[0057] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl hexanoate. At the heading stage of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is added to 45 kg of water for spraying per mu.

[0058] Specifically, the difference between this comparative example and Example 1 is that 0.25 kg of the organic flavoring agent is diluted and dissolved with 45 kg of water before application.

[0059] Comparative Example 7

[0060] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl hexanoate. During the first seedling stage of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is added to 45 kg of water for spraying per mu.

[0061] Specifically, the difference between this comparative example and Example 1 is that the organic flavor enhancer is diluted and dissolved with water during the seedling stage.

[0062] Comparative Example 8

[0063] The regenerated rice organic flavor enhancer in this comparative example includes the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium phosphate and 0.5-1.5 parts of aminoethyl hexanoate. During the grain filling period of the first crop of regenerated rice, 0.25 kg of the regenerated rice flavor enhancer is added to 45 kg of water for spraying per mu.

[0064] Specifically, the difference between this comparative example and Example 1 is that the organic flavor enhancer is diluted and dissolved with water during the grouting period.

[0065] Experimental Example 1: Effect of flavor enhancers on rice quality

[0066] This scheme conducts a field experiment of regenerated rice of rice variety Meixiangzhan 2 on 26 mu of rice stubble fields harvested in September in Guanyinjing Village, Laisu Town, Chongqing City. The organic flavor enhancers prepared in Example 1 and Comparative Examples 1 to 8 are packaged in small packages of 200g per bag. When in use, 250g of "organic flavor enhancer" is used per mu, and 55 kg of water is added to spray once at the heading stage. Other field management is carried out according to local customs, and clean water is used as the control group. Among them, Example 1 is 4 mu of rice fields, the control group is 6 mu of rice fields, and each comparative example is 2 mu of rice fields. After the rice is mature and harvested, the rice nutrition determination (including 2-AP, protein, amylose and gel consistency) is carried out as follows:

[0067] 【2-AP content detection method】Refer to the standard GB / T 14454.2-2008 to detect the 2-AP content in rice. The steps are as follows:

[0068] Sample pretreatment: Take out the samples of various organs of fragrant rice to be tested from the -20℃ refrigerator, put a certain amount of sample into a mortar, add an appropriate amount of liquid nitrogen (maintain a certain low temperature state), and grind into powder.

[0069] Sample extraction: Weigh 1-2g of ground sample (stem sheath and seeds, 0.1-0.5g for leaves) and put it into a crimp bottle, add 10ml of chromatographic pure dichloromethane, cover with a sealing ring, tighten the bottle cap and shake it slightly, mark the treatment number and repeat number on the bottle, fix the repeat bottles of the same treatment together with rubber bands and put them into an ultrasonic cleaner filled with water, 40KH Z , 40℃, ultrasonic for 240min and then take out. The sample bottle was cooled to room temperature, and after adding an appropriate amount of anhydrous sodium sulfite, the supernatant was immediately drawn with a 1ml sterile syringe and injected into the headspace sample bottle through an organic needle filter membrane (pore size 0.22μm, 13mm), and 0.2mg / kg of 2,4,6-trimethylpyridine (2,4,6-Trimethylpyridine, TMP) was added as an internal standard, and gas phase mass spectrometry was immediately performed.

[0070] GC-MS determination of 2-AP: The relative content of aroma 2-AP was calibrated using a Shimadzu GC-MS QP 2010plus gas-mass spectrometer and 2,4,6-trimethylpyrimidine (TMP) internal standard method. Chromatographic conditions: The chromatographic column was RTX-5MS, 30 m long, 0.32 mm inner diameter, 0.25 μm film thickness, and the column temperature program was: 40 °C for 1 min, then heated to 65 °C at 2 °C / min, and held for 1 min; then heated to 220 °C at 10 °C / min, the carrier gas was high-purity helium (purity ≥ 99.999%), constant pressure non-split injection, and the injection volume was 2 μL. Mass spectrometry conditions: electron impact (EI) ion source, ion source temperature of 200°C; ionization energy of 70 eV; interface temperature of 250°C; quadrupole temperature of 150°C; full scan mode, scanning mass range of m / z 30-350.

[0071] [Protein content detection method] Refer to the standard GB / T 5490-2008 to detect the protein content in rice. The steps are as follows:

[0072] Select a representative rice sample, weigh an appropriate amount (such as 1 gram), and grind it into a uniform powder. Dry the ground rice sample at 105°C to constant weight to remove moisture, record the initial weight of the sample, add an appropriate amount of extraction solvent (such as 0.1M NaOH or PBS buffer) to the dried rice sample, stir it at room temperature for a certain time (usually 30 minutes to 1 hour) to fully extract the protein in the sample, separate the mixed solution by centrifugation (such as 4000rpm, 10 minutes), take the supernatant for analysis, and use Kjeldahl nitrogen determination method, colorimetry or other suitable methods (such as heptanoic acid method or Bradford method) to quantitatively analyze the protein in the supernatant. For Kjeldahl nitrogen determination method, nitrogen determination is required, and the protein content is calculated by conversion coefficient. The quantitative result obtained is compared with the drying weight of the sample, and the protein content in the rice is calculated according to the extraction and quantitative method used, usually expressed in grams / 100 grams of sample.

[0073] [Amylose content detection] The method refers to the standard GB / T 15682-2009 to detect the amylose content in rice. Specifically, a near-infrared spectrometer is used to measure the rice sample, and the amylose content is detected by establishing a model to analyze the spectral data.

[0074] [Glue consistency test] Refer to the standard GB / T 5490-2008 to test the rice glue consistency. The steps are as follows:

[0075] Select fresh rice of the same variety, prepare water, measuring cup, heating equipment, stirrer, thermometer and gel consistency meter, soak the rice in water for about 30 minutes so that it can fully absorb water and soften, put the soaked rice and appropriate amount of water (generally in a ratio of 1:2) into a container, heat over moderate heat, and stir constantly to prevent the bottom from sticking to the pot, until the rice is fully cooked and forms a gel. After heating, move the gel rice to room temperature, let it stand and cool for about 30 minutes, let it solidify further, and use a gel consistency meter (such as a viscometer) for measurement. Take out the cooled gel, put it in a measuring cup, operate according to the equipment instructions, and record the gel consistency value, usually in "cm" or "mm", reflecting the consistency of the gel rice.

[0076] The test results (mean ± standard deviation) of the rice obtained in Example 1, Comparative Examples 1 to 8 and the control group are shown in Tables 1 and Figures 1 to 4 .

[0077] Table 1 Effects of flavor enhancers on aroma and nutrient content of fragrant rice

[0078]

[0079] Experimental data show that after fertilizing with the organic flavor enhancer for regenerated rice of this scheme, the content of 2-acetyl-1-pyrroline (2-AP), an aroma substance of regenerated rice, is significantly increased, and the protein content in rice is effectively increased, and the content of amylose is reduced, thereby effectively improving the aroma, taste and overall quality of regenerated rice. Specifically, after fertilizing with the organic flavor enhancer for regenerated rice of this scheme, the aroma 2-AP content in rice is increased to 15.37% (i.e., 153.7 g / kg), making the rice have a rich, natural and healthy aroma, which effectively increases appetite.

[0080] Amylose directly affects the crystal structure, thermodynamic properties and gelatinization properties of rice. Its content is positively correlated with the hardness and elasticity of rice, and negatively correlated with viscosity and glossiness. The national standard GB / T17891-2017 High-quality Rice states that the amylose content of grade 1 to 3 rice in indica rice is limited to 14-24%, and the amylose content of grade 1 to 3 rice in japonica rice is limited to 14-20%. If the amylose content is too high, the rice will be harder and have poor palatability. If the amylose content is too low, it will stick to the teeth and have poor elasticity, affecting the taste. The amylose content of the rice obtained after the flavor enhancer of Example 1 of this scheme is 16.3%, which is effective in improving the viscosity, glossiness and elastic taste compared to 17.7% of the control group, thereby improving the overall taste of the rice, which is conducive to improving the user's sense of happiness in eating.

[0081] The protein content of the rice obtained after the flavor enhancer of Example 1 of this scheme was fertilized was significantly increased to 11.7%, effectively improving the protein nutrition in the rice, thereby improving the overall nutritional level of the rice. Compared with Comparative Examples 1-8 and CK, the aroma 2-AP content of Example 1 was significantly increased by 0.6-9.2%, the protein content was increased by 1.2-5.6%, the amylose content was significantly reduced, the gel consistency was improved, and the taste quality and nutritional quality were significantly improved.

[0082] The applicant has found through long-term experiments that the lack of any of the raw materials or the application of flavor enhancers will affect the accumulation of rice aroma substances and proteins, thereby reducing the quality of rice. It will also increase the content of rice amylose and reduce the stickiness and glossiness of rice.

[0083] In summary, the existing technology of fragrant rice flavoring is mostly applied to conventional mid-season rice or double-season rice, and a variety of chemical inorganic substances are used as raw materials to flavor rice during the rice processing stage. The resulting aroma is not a natural planting aroma, and it is difficult to achieve green organic cultivation practices. The organic flavoring agent for regenerated rice in this scheme uses a variety of organic substances such as monosodium glutamate residues and hair extracts. After fertilization during the regenerated rice planting stage, it can significantly increase the content of 2-acetyl-1-pyrroline (2-AP), an odor substance in brown rice in the regenerated season, thereby effectively improving the quality of regenerated rice and improving the nutritional and economic value of regenerated rice. Compared with the existing technology of chemical flavoring in the rice processing stage, not only is the resulting aroma naturally rich, it effectively enhances appetite; it is completed in the planting stage, and mostly uses safe and green organic raw materials, which effectively improves the safety of rice consumption and improves food safety.

[0084] The above is only an embodiment of the present invention, and the common knowledge such as the known specific technical solutions and / or characteristics in the solution is not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several modifications and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A regenerated rice organic flavor enhancer, characterized in that: The invention comprises the following raw materials in parts by weight: 6-8 parts of EDTA-Zn, 3-5 parts of monosodium glutamate residue, 1-3 parts of hair extract, 85 parts of potassium nitrate, 0.5-1.5 parts of diammonium dihydrogen phosphate and 0.5-1.5 parts of ammonium ethyl ester.

2. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The flavoring agent is diluted with water for use, and the concentration of EDTA-Zn in the flavoring agent solution after being diluted with water is 262.2ppm to 378.8ppm.

3. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The flavoring agent is diluted with water for use, and the concentration of monosodium glutamate residue in the flavoring agent solution after being diluted with water is 142.0ppm-252.6ppm.

4. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The flavoring agent is diluted with water for use, and the concentration of the hair extract in the flavoring agent solution after being diluted with water is 49.9ppm-156.7ppm.

5. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The flavoring agent is diluted with water for use, and the concentration of potassium nitrate in the flavoring agent solution after the addition of water is 4390.5ppm-4492.6ppm.

6. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The flavoring agent is diluted with water for use, and the concentration of ammonium dihydrogen phosphate in the flavoring agent solution after being diluted with water is 757.6ppm-6818.2ppm.

7. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The flavoring agent is diluted with water for use, and the concentration of aminoethyl hexanoate in the flavoring agent solution after being diluted with water is 1515.2ppm-13636.4ppm.

8. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The preparation process of the monosodium glutamate residue is as follows: high-quality monosodium glutamate residue remaining after fermentation is selected, the collected monosodium glutamate residue is screened and cleaned to remove impurities and bad parts, the cleaned monosodium glutamate residue is dehydrated, the dehydration treatment includes removing excess water by mechanical pressing or thermal drying, and the dried monosodium glutamate residue is crushed to obtain the monosodium glutamate residue.

9. The organic flavor enhancer of regenerated rice according to claim 1, characterized in that: The preparation process of the hair extract is as follows: selecting healthy animal or human hair as raw material, washing and cutting the collected hair into small pieces, soaking the hair pieces in solvent water or ethanol, shaking and heating for extraction, removing undissolved residues by filtering or centrifugation to obtain a clear extract, concentrating the extract to obtain a hair extract, performing quality testing on the obtained hair extract, including component analysis and microbial testing, and storing the qualified hair extract in a cool and dry environment to avoid direct sunlight and moisture to maintain its stability and activity.

10. A method for organically enhancing the aroma of regenerated rice, characterized in that: The method comprises spraying 0.25 kg of the regenerated rice flavor enhancer according to any one of claims 1 to 9 mixed with 55 kg of water per mu during the heading stage of a regenerated rice crop.

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