Method for improving taste and fragrance of sugar-stabilizing rice

Abstract

The invention relates to the technical field of rice cooking, and discloses a method for increasing taste and fragrance of sugar-stable rice, which comprises the following steps: step S1: adding 5-10% of high-quality glutinous rice with fragrance into the sugar-stable rice; s2, pouring away the rice soaking water; s3, the soaked rice is put into an electric cooker; and S4, putting the homogenized rice into an electric cooker, and heating and cooking to obtain the sugar-stable rice with fragrance. S5, putting the high-quality glutinous rice into a frying pan, frying until the glutinous rice is golden yellow, taking out and cooling; and step S6: selecting high-quality peanuts, stir-frying the peanuts in a stir-frying pan until the peanuts are brown, then mashing the peanuts into crushed peanuts, and then putting the crushed peanuts and the stir-fried 1-3% of fragrant glutinous rice into the cooked rice with stable sugar. The high-quality glutinous rice is added into the sugar-stabilizing rice, the fragrance of the glutinous rice is utilized, so that the final sugar-stabilizing rice is richer in fragrance, and the fried scorched glutinous rice and the brown broken peanuts are added, so that the taste is better, and the fragrance is more sufficient.

Description

Technical Field

[0001] The invention belongs to the technical field of rice cooking, and in particular relates to a method for increasing the taste and aroma of sugar-stabilized rice. Background Art

[0002] With the changes in modern lifestyles, the prevalence of metabolic diseases such as diabetes has increased year by year, and the public has paid more and more attention to healthy eating. Against this background, stable sugar rice (also known as resistant starch rice) has become one of the most popular health foods due to its high resistant starch content. Resistant starch is a type of starch that is not easily digested and absorbed in the small intestine. It can reduce the rapid increase in blood sugar and help regulate blood sugar levels. It is especially beneficial for diabetic patients and people who maintain a healthy diet. Therefore, stable sugar rice, as a functional food, has been widely used in the market in recent years.

[0003] However, the main feature of sugar-stabilized rice is its high resistant starch content, which makes it often hard in taste and lacks the aroma of traditional rice, affecting consumers' eating experience. Therefore, how to improve the taste and aroma of sugar-stabilized rice while maintaining its functionality has become an important topic for technical improvement in this field.

[0004] At present, research on improving the taste of sugar-stabilized rice mainly focuses on improving the processing technology or adding other ingredients. However, these methods either have limited effects or affect the health properties or nutritional content of rice. Therefore, an innovative method that can effectively improve the taste and aroma of sugar-stabilized rice is urgently needed to meet the needs of consumers for both deliciousness and health.

[0005] In order to overcome the above problems, the inventors proposed a novel method, which aims to significantly improve the taste and aroma of rice by adding a certain proportion of high-quality glutinous rice to the sugar-stabilized rice and performing appropriate soaking treatment, while maintaining the health functionality of the sugar-stabilized rice. This method utilizes the natural aroma and soft and sticky characteristics of glutinous rice, combined with the high resistant starch of the sugar-stabilized rice, thereby achieving a dual improvement in taste and aroma, and has good market application prospects.

[0006] Through this technology, the functionality of sugar-stable rice can be ensured while improving its eating experience, providing consumers with more attractive healthy food options.

[0007] In view of this, the present invention is proposed. Summary of the invention

[0008] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is:

[0009] A method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0010] Step S1: adding 5-10% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mixing and soaking for 25-30 minutes;

[0011] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0012] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0013] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice;

[0014] Step S5: Select 1-3% of high-quality glutinous rice with fragrance, put it into a wok and fry it until it turns golden brown, then take it out and cool it;

[0015] Step S6: Select high-quality peanuts, put them into a wok and fry them until they are browned, then crush them into peanut crumbs, then take 5-10g of the peanut crumbs and 1-3% of the fried fragrant glutinous rice, put them into the cooked stable sugar rice and stir evenly.

[0016] As a preferred embodiment of the present invention, the preferred glutinous rice is processed by the following method to select fresh, plump and high-quality glutinous rice, which is then washed with clean water and set aside.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The present invention increases the aroma: by adding high-quality glutinous rice to the stable-sugar rice and utilizing the aroma of the glutinous rice, the final stable-sugar rice has a stronger aroma, and by adding fried scorched glutinous rice and browned peanut crumbs, the taste is better and the aroma is stronger. Maintaining the stable-sugar property: through reasonable process design, this method maintains the healthy properties of stable-sugar rice (such as low GI value) and will not affect its advantage of stable sugar content, and is suitable for diabetics and people with a healthy diet. Simple and easy: the production process of the present invention is simple and easy to implement, and can be widely used in household and industrial production.

[0019] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In the attached picture:

[0021] Figure 1 The present invention is a flow chart of a method for increasing the taste and aroma of sugar-stabilized rice. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. The following embodiments are used to illustrate the present invention.

[0023] Embodiment 1:

[0024] A method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0025] Step S1: Add 5% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mix well and soak for 25-30 minutes;

[0026] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0027] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0028] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice;

[0029] Step S5: Select 1-3% of high-quality glutinous rice with fragrance, put it into a wok and fry it until it turns golden brown, then take it out and cool it;

[0030] Step S6: Select high-quality peanuts, put them into a wok and fry them until they are browned, then crush them into peanut crumbs, then take 5g of the peanut crumbs and 1% of the fried fragrant glutinous rice, put them into the cooked stable sugar rice and stir evenly.

[0031] Furthermore, the preferred glutinous rice is processed by the following method to select fresh, plump and high-quality glutinous rice, which is then washed with clean water for later use.

[0032] Embodiment 2:

[0033] The difference between the above-mentioned embodiment 1 and the present embodiment is that: a method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0034] Step S1: adding 7% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mixing and soaking for 25-30 minutes;

[0035] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0036] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0037] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice;

[0038] Step S5: Select 2% of high-quality glutinous rice with fragrance, put it into a wok and fry it until it turns golden brown, then take it out and cool it;

[0039] Step S6: Select high-quality peanuts, put them into a wok and fry them until they are browned, then crush them into peanut crumbs, then take 7g of the peanut crumbs and 2% of the fried fragrant glutinous rice, put them into the cooked stable sugar rice and stir evenly.

[0040] Furthermore, the preferred glutinous rice is processed by the following method to select fresh, plump and high-quality glutinous rice, which is then washed with clean water for later use.

[0041] Embodiment 3:

[0042] The difference between the above-mentioned embodiments 1 and 2 and this embodiment is that: a method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0043] Step S1: adding 10% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mixing and soaking for 25-30 minutes;

[0044] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0045] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0046] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice;

[0047] Step S5: Select 3% of high-quality glutinous rice with fragrance, put it into a wok and fry it until it turns golden brown, then take it out and cool it;

[0048] Step S6: Select high-quality peanuts, put them into a wok and fry them until they are browned, then crush them into peanut crumbs, then take 10g of the peanut crumbs and 3% of the fried fragrant glutinous rice, put them into the cooked stable sugar rice and stir evenly.

[0049] Furthermore, the preferred glutinous rice is processed by the following method to select fresh, plump and high-quality glutinous rice, which is then washed with clean water for later use.

[0050] Comparative Example 1:

[0051] A method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0052] Step S1: Add 5% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mix well and soak for 25-30 minutes;

[0053] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0054] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0055] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice.

[0056] Comparative Example 2:

[0057] A method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0058] Step S1: adding 7% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mixing and soaking for 25-30 minutes;

[0059] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0060] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0061] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice.

[0062] Comparative Example 3:

[0063] A method for increasing the taste and aroma of sugar-stabilized rice comprises the following steps:

[0064] Step S1: adding 7% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mixing and soaking for 25-30 minutes;

[0065] Step S2: Pour out the rice soaking water and add 3 times the amount of water;

[0066] Step S3: putting the soaked rice into an electric rice cooker and homogenizing it;

[0067] Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice.

[0068] Table 1 shows the ratio of the taste of glutinous rice and ordinary rice and the rice mixed in different proportions after steaming

[0069]

[0070]

[0071] From the results in Table 1 above, it can be seen that the appearance, viscosity and taste values ​​of Comparative Examples 2 and 3 are relatively high, and the GI value is relatively low, which is more suitable for diabetic patients; Comparative Examples 1-3 have high hardness, and low appearance, viscosity and taste values. In Experimental Examples 1-3, the peanut crumbs and the 3% fried glutinous rice with fragrance are added to the cooked stable sugar rice to improve the appetite of the eater.

Claims

1. A method for increasing the taste and aroma of sugar-stabilized rice, characterized in that: The steps include: Step S1: adding 5-10% of high-quality glutinous rice with fragrance to the sugar-stabilized rice, mixing and soaking for 25-30 minutes; Step S2: Pour out the rice soaking water and add 3 times the amount of water; Step S3: putting the soaked rice into an electric rice cooker and homogenizing it; Step S4: placing the homogenized rice in an electric rice cooker for heating and steaming to obtain the fragrant and sugar-stable rice; Step S5: Select 1-3% of high-quality glutinous rice with fragrance, put it into a wok and fry it until it turns golden brown, then take it out and cool it; Step S6: Select high-quality peanuts, put them into a wok and fry them until they are browned, then crush them into peanut crumbs, then take 5-10g of the peanut crumbs and 1-3% of the fried fragrant glutinous rice, put them into the cooked stable sugar rice and stir evenly.

2. A method for increasing the taste and aroma of sugar-stabilized rice according to claim 1, characterized in that: The preferred glutinous rice is processed by the following method to select fresh, plump and high-quality glutinous rice, which is then washed with clean water and set aside.

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