Special formula rice for rice porridge

Abstract

The invention provides a special formula rice composition for rice porridge, which is characterized by comprising two or more raw material rice varieties, the raw material rice variety is polished round-grained rice or long-shaped rice; according to the formula rice combination species, the reduction value of at least one raw material rice variety is smaller than 0 cp, and the reduction value of at least one or more raw material rice varieties is larger than 0 cp. The raw material rice is rice which is harvested for more than 3 months or rice which is subjected to stabilization treatment. The formula rice composition may also include less than 10% by mass of glutinous rice. According to a measured value of the RVA, the special rice for the rice porridge can be blended. Compared with conventional experience compounding, the method is more accurate, and the obtained rice porridge is good in taste, delicious and moderate in softness and elasticity. The problem that how to compound rice is not known when the rice porridge is prepared is solved.

Description

Technical Field

[0001] The invention relates to the technical field of edible rice, in particular to a special formula rice for rice porridge. Background Art

[0002] Rice porridge is a favorite food of Chinese people. Especially as breakfast, a bowl of hot rice porridge, with fried dough sticks or steamed buns, starts a good day. "Compendium of Materia Medica" records: "Eat a big bowl of porridge every morning. The empty stomach makes the grain gas work. The porridge is not fine, but very soft and smooth, which is in harmony with the stomach and intestines. It is the best food." It can be seen that rice porridge has the effects of nourishing the spleen, harmonizing the stomach, and clearing the lungs.

[0003] Does adding more water to rice make it porridge? Zhang Hui of Beijing Daily wrote that first of all, the rice must be carefully selected, which is the foundation of a good pot of porridge. High-quality, sticky pearl rice or Northeast rice is the most commonly used. It is easy to boil rice flowers under high temperature, extract rice oil, and the aroma of porridge is the most charming. Even a bowl of seemingly simple open-fire porridge must be boiled with the spirit and effort of "boiling over a fierce fire, with rice flowers, freshness, water and rice separated, and the thickness is appropriate". Yuan Mei's "Suiyuan Food List·Rice and Porridge List" records: If you can see water but not rice, it is not porridge; if you can see rice but not water, it is not porridge. The water and rice must be harmonious and soft and smooth, and then it can be called porridge.

[0004] It can be seen that to cook a bowl of porridge well, the choice of raw rice is very important. At present, there is special rice for porridge on the market, which is porridge rice. Most of the products are large broken rice. There are two sources of large broken rice. One is the large broken rice produced by rice processing enterprises, which is a by-product of rice processing. The porridge made with this raw material has a relatively poor taste. The other is to grind normal rice into millet grains after rough processing. The rice grains are fine, soft and smooth, and easier to cook after processing. The porridge cooked with this raw material is easy to cook, but it is easy to become soft and the rice soup is too sticky.

[0005] China is a vast country, and each place has different eating habits. But for rice porridge, the focus is relatively unified. It should have rice fragrance, good color, and plump and smooth rice grains. The porridge soup should have a certain viscosity, etc. A single rice variety is often difficult to meet the above requirements at the same time. The relevant literature reports (references 1-3) also focus on the above aspects for the taste of rice porridge. Based on the relevant literature reports, Li Sijia et al. formulated a sensory evaluation table for rice porridge (reference 4). It is generally believed that rice porridge with a score of 80 or above has a relatively good taste. In addition, rice for cooking rice and rice for cooking porridge are not the same. Some e-commerce experts believe that compared with indica rice, japonica rice is more suitable for cooking porridge (reference 5). The same japonica rice has different characteristics, some are more suitable for cooking porridge, and some are more suitable for cooking rice.

[0006] The present invention combines the physical and chemical qualities of rice, utilizes whole rice, and prepares a rice for cooking porridge with good taste. For the market, it is often said that new rice is delicious when cooked, but the porridge is too sticky, and the grains are soft and rotten and cannot be formed. That is because the new rice belongs to the rice that has just been harvested and milled. The rice is still in the after-ripening period, the enzyme activity is relatively high, and the quality is also unstable. When the grain seeds mature in the field, they are harvested. At this time, the grain is called "harvest maturity" or "technical maturity", but in fact it is not physiologically mature, which is manifested as vigorous respiration, poor storage resistance, low seed germination rate, low processing yield rate, and poor edible quality. After a certain storage period, the internal physiological and biochemical changes continue to be completed, and physiological full maturity is gradually achieved, so that the above phenomenon can be improved. Generally, the after-ripening period of rice takes about four weeks (reference 6). There are also relevant literature reports that there will be a 2-3 month after-ripening period after rice is stored (reference 7). The present invention will also provide a method for accelerating the stabilization treatment of new rice for rice porridge. In order to provide a stable and delicious rice for porridge throughout the year.

[0007] In addition, in order to increase the viscosity of porridge, a small amount of glutinous rice is often considered when cooking porridge. However, the market price of glutinous rice is unstable. For catering terminals, the cost is constantly changing and the operation is relatively complicated. For ordinary consumers, glutinous rice has the lowest starch lipid content among all types of rice, but the non-starch lipid content is high, which is easy to rancid and oxidize (reference 8), thereby producing an unpleasant odor. Therefore, the porridge rice with glutinous rice added has a relatively short shelf life. Moreover, the glutinous rice is milky white as a whole, and when mixed with white rice, the appearance is relatively inconsistent. Therefore, the general addition ratio is within 10%.

[0008] In summary, the existing porridge made from rice still has some deficiencies in appearance, flavor and taste. There are many kinds of rice on the market, and it is still unknown what kind of rice is delicious for cooking porridge and how to obtain a rice composition that is delicious for cooking porridge.

[0009] Reference 1: Wang Shizhong. Research on the production process and gelatinization mechanism of instant rice porridge[D]. Tianjin: Tianjin University, 2010: 21-31.

[0010] Reference 2: Wu Lianjun. Formula design and process optimization of convenient multi-grain porridge[D]. Chongqing: Southwest University, 2018:19-20.

[0011] Reference 3: Jiao Huajie. Research on the production technology and gelatinization mechanism of instant millet porridge[D]. Baoding: Hebei Agricultural University, 2013: 18-21.

[0012] Reference 4: Li Sijia, Xu Shulai, You Tingting, Liu Chunmei, Chen Jingquan. Process optimization of ultra-high pressure synergistic enzyme pretreatment of porridge rice[J]. Food Science and Technology, 2020, 45(11): 180-186.

[0013] Reference 5:

[0014] https: / / baijiahao.baidu.com / s?id=1694110694657830842&wfr=spider&for =pc

[0015] Reference 6: http: / / hubeijl.com / item / 2002.html

[0016] Reference 7: https: / / www.sohu.com / a / 609088977_121388342

[0017] Reference 8: https: / / zhuanlan.zhihu.com / p / 380336288 Summary of the Invention

[0018] In order to overcome the above defects, the inventor of the present invention provides a special formula rice composition for rice porridge, which can be used to prepare rice porridge products with good sensory qualities such as odor, appearance, and texture state.

[0019] The first aspect of the present invention provides a special formula rice composition for rice porridge, comprising two or more raw rice varieties; the raw rice varieties are japonica rice or indica rice; in the formula rice composition, at least one raw rice variety has a breakdown value below 0 cp, and at least one or more other raw rice varieties have a breakdown value greater than 0 cp; among them, the raw rice variety with the smallest breakdown value is raw rice variety A.

[0020] The raw rice is rice harvested more than 3 months ago or rice subjected to stabilization treatment.

[0021] The stabilization treatment includes the following steps:

[0022] Adjust the moisture content of the rice to 20% ± 2%, place it in a sealed environment, and treat it in an environment of 60°C ± 5°C for 3 ± 0.1 hours.

[0023] In one or more specific embodiments, when the breakdown value of the raw rice variety A is between -400 cp and 0 cp, the sum of the breakdown values of all raw rice varieties is greater than or equal to -350 cp and less than or equal to 180 cp; preferably, based on the total mass of the raw rice being 100 parts by mass, the raw rice variety A is 50 - 70 parts by mass; the sum of the breakdown values is the sum of the breakdown values of each raw rice.

[0024] In one or more specific embodiments, based on the total mass of the raw rice being 100 parts; the formula rice composition satisfies one of the following conditions:

[0025] (1) The head rice yield reduction values of raw rice varieties other than raw rice variety A are all greater than 0 cp; or,

[0026] (2) Raw rice varieties other than raw rice variety A include raw rice varieties with head rice yield reduction values less than 0 cp and raw rice varieties with head rice yield reduction values greater than 0 cp. The mass of raw rice varieties with head rice yield reduction values less than 0 cp other than raw rice variety A is 10 to 20 parts by mass, and the mass of raw rice varieties with head rice yield reduction values greater than 0 cp is 10 to 40 parts by mass.

[0027] In one or more specific embodiments, when the head rice yield reduction value of the raw rice variety A is below -400 cp and above -800 cp, the head rice yield reduction values of all raw rice varieties other than raw rice variety A are greater than 0; preferably, based on the total mass of the raw rice being 100 parts, the raw rice variety A is 20 to 40 parts by mass; preferably, the total head rice yield reduction value of all raw rice varieties is greater than or equal to -600 cp and less than -100 cp.

[0028] In one or more specific embodiments, the formulated rice composition further contains glutinous rice. Based on the total mass of the formulated rice composition being 100% by mass, the mass of the glutinous rice is less than 10% by mass.

[0029] The glutinous rice is glutinous rice harvested more than 3 months ago or glutinous rice subjected to stabilization treatment.

[0030] The stabilization treatment includes the following steps:

[0031] Adjust the moisture content of the glutinous rice to 20% ± 2%, place it in a sealed environment, and treat it in an environment of 60°C ± 5°C for 3 ± 0.1 hours.

[0032] In one or more specific embodiments, the raw rice variety A with a head rice yield reduction value between -400 cp and 0 cp is selected from one of super rice, Yanfeng, and Fengliangyou;

[0033] The raw rice variety A with a head rice yield reduction value below -400 cp and above -800 cp is selected from one of Nanjing 9108 and Ningxiangjing 9;

[0034] The raw rice variety with a head rice yield reduction value greater than 0 cp is selected from one or more of Suijing 18, Daohuaxiang, White Rice 8, Northeast Pearl, and hybrid japonica rice.

[0035] In one or more specific embodiments, the stabilization treatment includes the following steps:

[0036] Adjust the moisture content of the rice and / or glutinous rice to 20% ± 2%, place it in a sealed plastic bag, and treat it in an environment of 60°C for 3 hours.

[0037] The second aspect of the present invention provides a method for preparing a formula rice composition specifically for rice porridge, which mixes the raw rice varieties described in any specific embodiment in proportion to obtain a formula rice composition; the formula rice composition meets the following requirements: with a full score of 100 points, the total sensory evaluation score of the porridge prepared from the formula rice composition is above 80 points; preferably, in the sensory evaluation, with a full score of 15 points, the fragrance is above 11 points, with a full score of 15 points, the color and luster is above 12 points, with a full score of 15 points, the appearance is above 13 points, with a full score of 25 points, the tissue state is above 18 points, with a full score of 10 points, the viscosity is above 7 points, with a full score of 10 points, the chewiness is above 8 points, and with a full score of 10 points, the softness and hardness is above 8 points.

[0038] In one or more specific embodiments, glutinous rice is also mixed when mixing the raw rice varieties; based on the total mass of the formula rice composition being 100% by mass, the mass ratio of the glutinous rice is less than 10%.

[0039] The third aspect of the present invention provides the application of the setback value in the formulated rice. Optionally, if the rice raw material used for the formulated rice meets the setback value described in any specific embodiment, the obtained formulated rice is suitable for preparing rice porridge.

[0040] The beneficial effects of the formula rice composition specifically for rice porridge of the present invention:

[0041] 1. Through the measured values of RVA, the formulation of the rice specifically for rice porridge can be carried out. Compared with the conventional empirical compounding, it is more accurate, has a good taste and is delicious, and is moderately soft and elastic. It solves the problem of not knowing how to compound the rice specifically for rice porridge.

[0042] 2. For newly harvested rice just on the market, the enzyme activity is relatively high and the quality is not stable enough. Through the stabilization treatment technology of the present invention, rice porridge with stable quality and good taste can be obtained. Specific embodiments

[0043] It should be understood that within the scope of the present invention, the above technical features of the present invention and the technical features specifically described below (such as in the examples) can be combined with each other to form a preferred technical solution.

[0044] In this article, unless otherwise specified, the percentage refers to the mass percentage and the ratio refers to the mass ratio.

[0045] In this article, the sum of the percentage contents of the components of the composition is 100%.

[0046] In this article, the setback value refers to the relevant parameter obtained by the RVA measurement according to "GBT 24852-2010 Method for Determining the Gelatinization Characteristics of Rice and Rice Flour - Rapid Visco Analyzer Method", where: setback value = final viscosity - peak viscosity.

[0047] In this article, rice porridge refers to a semi-liquid food made by boiling raw rice (such as japonica rice, indica rice or glutinous rice) with a certain proportion of water.

[0048] In this article, a sealed environment refers to a limited space that is isolated from the flow of air and moisture from the outside.

[0049] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0050] The inventor unexpectedly discovered that using the reduction value to guide how to mix rice to prepare rice porridge can accurately obtain rice porridge with good sensory properties.

[0051] The first aspect of the present invention provides a rice porridge special formula rice composition, characterized in that it comprises two or more raw rice varieties; the raw rice varieties are japonica rice or indica rice;

[0052] The variety of the indica rice is not limited, as long as it meets the specified reduction value. Specifically, it can be one or more of early indica, late indica, and medium rice; such as long-grain rice with a rice grain length of more than 5.5 mm.

[0053] The variety of the japonica rice is not limited, as long as it meets the specified reduction value, and can be one or more of early japonica rice and late japonica rice, such as round rice with a rice grain length of less than 5.5 mm.

[0054] The formula rice combination has at least one raw rice variety with a reduction value below 0cp, and at least one or more raw rice varieties with a reduction value greater than 0cp;

[0055] Among them, the raw rice variety with the smallest reduction value is raw rice variety A; raw rice varieties B, C... are rice varieties other than raw rice variety A.

[0056] The raw rice is rice harvested more than 3 months ago, or rice that has been stabilized.

[0057] The stabilization treatment comprises the following steps:

[0058] Adjust the moisture content of rice to 20%±2%, place in a sealed environment, and treat at 60℃±5℃ for 3±0.1 hours.

[0059] The rice harvested more than 3 months ago is the rice that, after being harvested, is dried and placed in a cool and ventilated environment for more than 3 months, and then hulled and milled. The place where the rice is stored can be one or more of large silos, flat warehouses, and general grain depots.

[0060] The method for adjusting the moisture content of the rice is not particularly limited, as long as it can adjust the moisture content of the rice to the above range. For example, the method for adjusting the moisture content of the rice can be to place the rice on a conveyor belt in a flat state with a thickness not exceeding 1 cm, and perform wet spraying through a spray head. During this period, according to the initial and final moisture content of the rice, the speed of the conveyor belt and the flow rate of the spray are adjusted in a timely manner; or manual mixing and spraying.

[0061] The sealed environment is not particularly limited, as long as it can provide a high-temperature and sealed environment; for example, the sealed environment can be provided by a sealed plastic bag; specifically, the sealed plastic bag is a general pet plastic bag or a plastic bag made of composite materials. There is no particular limitation on the material of the sealed plastic bag, as long as it is airtight and waterproof.

[0062] In one or more specific embodiments, the sealed environment is provided by a constant temperature and humidity chamber.

[0063] The method for providing high temperature is also not particularly limited, as long as it can provide the above temperature range. For example, an oven, a constant temperature and humidity chamber, a high-temperature workshop.

[0064] In one or more specific embodiments, when the decline value of the raw material rice variety A is between -400 cp and 0 cp, the sum of the decline values of all raw material rice varieties is greater than or equal to -350 cp and less than or equal to 180 cp; for example, -330 to -200 cp, -250 to -100 cp, -150 to 0 cp, -50 to 100 cp, 50 to 160 cp. Preferably, based on 100 parts by mass of the total mass of the raw material rice, the raw material rice variety A is 50 to 70 parts by mass; for example, 60 parts by mass.

[0065] The sum of the decline values is the sum of the decline values of each raw material rice.

[0066] In one or more specific embodiments, based on 100 parts of the total mass of the raw material rice;

[0067] When the decline values of the raw material rice varieties other than the raw material rice variety A are all greater than 0 cp, such as when the decline value of the raw material rice variety B is 50 to 100 cp, 150 to 200 cp, 250 to 300 cp, the total mass of the raw material rice varieties other than the raw material rice variety A and the total mass of the raw material rice variety A are 100 parts; specifically, it can be 30 to 50 parts by mass; such as 40 parts by mass.

[0068] When the raw rice varieties other than the raw rice variety A include a raw rice variety with a chalkiness decrease value less than 0 cp and a raw rice variety with a chalkiness decrease value greater than 0 cp; for example, the chalkiness decrease values of the raw rice variety B are -330 to -200 cp, -250 to -100 cp, -150 to 0 cp, -50 to 100 cp, 50 to 160 cp, and the chalkiness decrease values of the raw rice variety C are 50 to 100 cp, 150 to 200 cp, 250 to 300 cp, 350 to 400 cp, 450 to 500 cp.

[0069] The mass of the raw rice variety with a chalkiness decrease value less than 0 cp other than the raw rice variety A is 10 to 20 parts by mass, for example, 15 parts by mass; the mass of the raw rice variety with a chalkiness decrease value greater than 0 cp is 10 to 40 parts by mass, for example, 20 and 30 parts by mass.

[0070] In one or more specific embodiments, when the chalkiness decrease value of the raw rice variety A is below -400 cp and above -800 cp; for example, the chalkiness decrease values of the raw rice variety A are -750 to -650 cp, -700 to -600 cp, -550 to -450 cp; the chalkiness decrease values of all the raw rice varieties other than the raw rice variety A are greater than 0; for example, the chalkiness decrease values of the raw rice varieties B, C... are 50 to 100 cp, 150 to 200 cp, 250 to 300 cp, 350 to 400 cp, 450 to 500 cp.

[0071] Preferably, based on the total mass of the formulated rice composition being 100 parts, the raw rice variety A is 20 to 40 parts by mass, for example, 30 parts by mass; the raw rice varieties other than the raw rice variety A are 60 to 80 parts by mass, for example, 70 parts by mass.

[0072] Preferably, the total chalkiness decrease value of all the raw rice varieties is greater than or equal to -600 cp and less than -100 cp; for example, the total chalkiness decrease value is -550 to -400 cp, -450 to -300 cp, -350 to -200 cp, -250 to -150 cp.

[0073] In one or more specific embodiments, the formulated rice composition further includes glutinous rice. Based on the total mass of the formulated rice composition being 100% by mass, the mass ratio of the glutinous rice is less than 10% by mass. For example, 2%, 4%, 6%, 8%.

[0074] There is no particular limitation on the variety of the glutinous rice, which can be japonica glutinous rice, such as one or more of the Wankennuo series, Zhennuo 19, and Taihu glutinous rice; or it can be indica glutinous rice, such as one or more of Tenuo 2072 and Vietnamese indica glutinous rice.

[0075] The glutinous rice is glutinous rice harvested more than 3 months ago or glutinous rice subjected to stabilization treatment.

[0076] The stabilization treatment includes the following steps:

[0077] Adjust the moisture content of the glutinous rice to 20% ± 2%, place it in a sealed environment, and treat it in an environment of 60°C ± 5°C for 3 ± 0.1 hours.

[0078] The stabilization treatment of glutinous rice is the same as the above treatment method for raw rice.

[0079] In one or more specific embodiments, the raw rice variety A with a pasting viscosity breakdown value between -400 cp and 0 cp is selected from one of super rice, Yanfeng, and Fengliangyou;

[0080] In one or more specific embodiments, the raw rice variety A with a pasting viscosity breakdown value below -400 cp and above -800 cp is selected from one of Nanjing 9108 and Ningxiangjing 9;

[0081] The raw rice variety with a pasting viscosity breakdown value greater than 0 cp is selected from one or more of Suijing 18, Daohuaxiang, White Rice 8, Northeast Pearl, and hybrid japonica rice.

[0082] In one or more specific embodiments, the stabilization treatment includes the following steps:

[0083] Adjust the moisture content of the rice and / or glutinous rice to 20% ± 2%, place it in a sealed plastic bag, and treat it at 60°C for 3 hours.

[0084] The second aspect of the present invention provides a method for preparing a special formula rice composition for rice porridge, which mixes the raw rice variety described in any embodiment and optionally glutinous rice in proportion to obtain a formula rice composition; the formula rice composition meets the following requirements: based on a full score of 100 points, the total sensory evaluation score of the porridge prepared from the formula rice composition is above 80 points; preferably, in the sensory evaluation, based on a full score of 15 points, the fragrance is above 11 points, based on a full score of 15 points, the color and luster is above 12 points, based on a full score of 15 points, the appearance is above 13 points, based on a full score of 25 points, the tissue state is above 18 points, based on a full score of 10 points, the viscosity is above 7 points, based on a full score of 10 points, the chewiness is above 8 points, and based on a full score of 10 points, the softness and hardness is above 8 points.

[0085] In one or more specific embodiments, glutinous rice is also mixed when mixing the raw rice variety; based on the total mass of the formula rice composition being 100% by mass, the mass ratio of the glutinous rice is less than 10%.

[0086] In the described configuration method, there is no particular limitation on the order of mixing the mixed rice or glutinous rice; those skilled in the art can routinely adjust the order of mixing the raw material rice and optional glutinous rice.

[0087] In one or more specific embodiments, before mixing the aforementioned raw material rice and optional glutinous rice, it includes the step of detecting the setback value of the raw material rice. Specifically, the step of detecting the setback value of the rice adopts the method described in "GBT 24852-2010 Determination of Gelatinization Characteristics of Rice and Rice Flour - Rapid Visco Analyzer Method".

[0088] The third aspect of the present invention provides the application of the setback value in rice blending. Optionally, if the rice raw material used for rice blending meets the setback value defined in any embodiment, the obtained blended rice is suitable for preparing rice porridge.

[0089] In one or more specific embodiments, the application includes the step of detecting the setback value of the rice.

[0090] Raw material sources:

[0091] Super rice, Bai rice 8, Northeast Pearl rice, provided by Yihai Kerry (Baicheng) Grain and Oil Food Industry Co., Ltd.;

[0092] Yanfeng rice, provided by Yihai Kerry (Panjin) Grain and Oil Industry Co., Ltd.

[0093] Fengliangyou rice, provided by Yihai Kerry (Nanchang) Grain and Oil Food Co., Ltd.

[0094] Nanjing 9108, Ningxiangjing 9, hybrid japonica rice, provided by Yihai (Yancheng) Grain and Oil Industry Co., Ltd.

[0095] Suijing 18, Daohuaxiang rice, provided by Yihai Kerry (Harbin) Grain and Oil Food Industry Co., Ltd.

[0096] Equipment:

[0097] Brabender RVA4800 Rapid Visco Analyzer

[0098] Millet rice cooker

[0099] Detection method:

[0100] The determination of gelatinization characteristics refers to "GB / T 24852-2010 Determination of Gelatinization Characteristics of Rice and Rice Flour - Rapid Visco Analyzer Method".

[0101] Sensory evaluation of rice porridge: Refer to the literature method of Li Sijia et al. (Li Sijia, Xu Shulai, You Tingting, Liu Chunmei, Chen Jingquan. Optimization of the process for ultra-high pressure combined with enzymatic pretreatment of rice for porridge [J]. Food Science and Technology, 2020, 45(11): 180-186).

[0102] According to the method in Appendix A of "LST 3247-2017 Good Grain and Oil Rice in China", 8 males and 8 females were selected, aged between 18 and 60 years old, with 4 people in each age group (18-30, 30-40, 40-50, 50-60). The 16 evaluators tasted and scored according to the scoring table, and the average of each item was taken as the evaluation score of the rice porridge.

[0103] The specific scoring form is as follows.

[0104] Sensory Evaluation Form of Rice Porridge

[0105]

[0106] Example:

[0107] Examples 1-8, Comparative Examples 1-13:

[0108] Mix 100 g of each variety of rice that meets the ratio in Table 1 below, wash it thoroughly, add 1000 ml of water, and cook it in a millet rice cooker on the porridge setting. After about 1 hour, the rice porridge can be obtained.

[0109] All the rice is rice after the after-ripening period (rice more than three months after harvesting and listing), and the quality is relatively stable. For newly harvested rice (rice within three months from harvesting to listing), stabilization treatment is carried out. The specific treatment means are as follows:

[0110] Take 1 kg of rice, spray water to adjust the moisture content of the rice to 20% ± 2%, put it in a sealed plastic bag, and place it in an oven at 60 °C for 3 hours.

[0111]

[0112]

[0113]

[0114] As can be seen from Table 1-2, compared with Example 1, in Comparative Example 1, the decline value of at least one raw material rice was less than 0 cp, resulting in insufficient viscosity of the obtained rice porridge and lack of overall sensory evaluation. Compared with Example 1, in Comparative Example 2, the decline value of at least one or more kinds of rice exceeded 0 cp, leading to too high viscosity. In Comparative Example 3, when the minimum decline value of the raw material was in the range of -400 to 0 cp and the total decline value was in the range of -350 to 180 cp, the taste value score was less than 80 points. In Comparative Example 4, only a single rice variety was used to prepare the porridge, and the rice porridge prepared from a single variety of rice had insufficient fragrance and appearance. When the minimum decline value of the raw material was in the range of -400 to 0 cp, the raw material rice A was required to be 50-70 parts by mass. The proportion of the raw material rice A in Comparative Example 5 was insufficient, resulting in a poor taste value compared with Example 2. Example 3 had three combinations. Except for Yanfeng (raw material rice A), the decline values of the super rice and Northeast pearl rice were both greater than 0 and less than 0. The quality of the rice raw material with a decline value less than 0 other than the raw material rice A was required, and the addition amount was 10-20 parts by mass. In Comparative Example 6, the addition amount of the super rice (the rice raw material with a decline value less than 0 other than the raw material rice A) exceeded 20 parts by mass, resulting in a low overall tissue state score and a low appearance score. In Comparative Example 7, the proportion of the raw material rice variety A was too high, and the overall tissue state of the rice porridge was too viscous, with a low score. In Comparative Example 8, the decline value of Nanjing 9108 (raw material rice variety A) was in the range of -800 to -400, and when compounded with Yanfeng rice with a decline value still less than 0 and no other rice varieties, the tissue state was not good and the overall score was not high. The decline value of Ningxiangjing 9 (raw material rice variety A) in Example 6 was in the range of -800 to -400 cp, and the decline values of the other two rice varieties were both greater than 0, and the overall state and taste scores were acceptable. In Comparative Example 9, the total decline value of all rice varieties was 150 cp, which was not between -600 and -100, and the product quality and tissue state were slightly poor.

[0115] Glutinous rice, different from japonica rice and indica rice, has relatively high stickiness and viscosity. If the addition proportion is too high, the viscosity is relatively high, and because it is of a different subspecies from japonica rice and indica rice, it is prone to layering in terms of taste. It can be seen from Examples 7 and 8 and Comparative Examples 10-12 that the addition proportion of glutinous rice should not exceed 10%. Of course, glutinous rice can also be combined with rice varieties with a decline value greater than 0. However, if the proportion is high, the viscosity increases, but the taste is somewhat layered. If the proportion is too low, the viscous state cannot be achieved. In Comparative Example 13, due to the addition of glutinous rice, the viscosity increased, but it cannot be added in large amounts, otherwise the taste will be layered. In addition, Suijing itself has insufficient taste elasticity, and adding glutinous rice alone can increase the viscosity to a certain extent, but it is difficult to make up for the deficiencies in other taste aspects.

[0116] The above are only the preferred embodiments of the present invention, and are not intended to limit the scope of the essential technical content of the present invention. The essential technical content of the present invention is broadly defined in the scope of the claims of the application. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application, or an equivalent change, will be regarded as covered by the scope of the claims.

Claims

1. A special formula rice composition for rice porridge, characterized in that, Containing two or more raw rice varieties; the raw rice varieties are japonica rice or indica rice; In the formulated rice combination, at least one raw rice variety has a setback value below 0 cp, and at least one or more other raw rice varieties have a setback value greater than 0 cp; Among them, the raw rice variety with the smallest setback value is raw rice variety A; The raw rice is rice harvested more than 3 months ago or rice subjected to stabilization treatment; The stabilization treatment includes the following steps: Adjust the moisture content of the rice to 20% ± 2%, place it in a sealed environment, and treat it in an environment of 60°C ± 5°C for 3 ± 0.1 hours.

2. The formulated rice composition according to claim 1, wherein When the setback value of the raw rice variety A is between -400 cp and 0 cp, the total setback value of all raw rice varieties is greater than or equal to -350 cp and less than or equal to 180 cp; preferably, based on 100 parts by mass of the total mass of the raw rice, the raw rice variety A is 50 - 70 parts by mass; The total setback value is the sum of the setback values of each raw rice.

3. The formulated rice composition according to claim 2, wherein Based on 100 parts by mass of the total mass of the raw rice; the formulated rice composition satisfies one of the following conditions: (1) The setback values of the raw rice varieties other than raw rice variety A are all greater than 0 cp; or, (2) The raw rice varieties other than raw rice variety A include raw rice varieties with a setback value less than 0 cp and raw rice varieties with a setback value greater than 0 cp. The mass of the raw rice varieties with a setback value less than 0 cp other than raw rice variety A is 10 - 20 parts by mass, and the mass of the raw rice varieties with a setback value greater than 0 cp is 10 - 40 parts by mass.

4. The formulated rice composition according to claim 1, wherein When the setback value of the raw rice variety A is below -400 cp and above -800 cp, the setback values of all raw rice varieties other than raw rice variety A are greater than 0; preferably, based on 100 parts by mass of the total mass of the raw rice, the raw rice variety A is 20 - 40 parts by mass; preferably, the total setback value of all raw rice varieties is greater than or equal to -600 cp and less than -100 cp.

5. The formulated rice composition according to any one of claims 1-4, characterized in that, The formulated rice composition also contains glutinous rice. Based on 100% by mass of the total mass of the formulated rice composition, the mass of the glutinous rice is less than 10% by mass; The glutinous rice is glutinous rice harvested more than 3 months ago or glutinous rice subjected to stabilization treatment; The stabilization treatment includes the following steps: Adjust the moisture content of the glutinous rice to 20% ± 2%, place it in a sealed environment, and treat it in an environment of 60°C ± 5°C for 3 ± 0.1 hours.

6. The formulated rice composition according to any one of claims 1-5, characterized in that, The raw rice variety A with a setback value between -400 cp and 0 cp is selected from one of super rice, Yanfeng, and Fengliangyou; The raw rice variety A with a setback value below -400 cp and above -800 cp is selected from one of Nanjing 9108 and Ningxiangjing 9; The raw rice varieties with a setback value greater than 0 cp are selected from one or more of Suijing 18, Daohuaxiang, Baidao 8, Northeast Pearl, and hybrid japonica rice.

7. The formulated rice composition according to any one of claims 1-6, characterized in that, The stabilization treatment includes the following steps: Adjust the moisture content of the rice and / or glutinous rice to 20% ± 2%, place it in a sealed plastic bag, and treat it in an environment of 60°C for 3 hours.

8. A method for configuring a special formula rice composition for rice porridge, characterized in that, Mix the raw rice varieties described in any one of claims 1-7 in proportion to obtain a formulated rice composition; the formulated rice composition meets the following requirements: based on a full score of 100, the total sensory evaluation score of the porridge prepared from the formulated rice composition is above 80 points; preferably, in the sensory evaluation, based on a full score of 15 points, the fragrance is above 11 points, based on a full score of 15 points, the color and luster is above 12 points, based on a full score of 15 points, the appearance is above 13 points, based on a full score of 25 points, the tissue state is above 18 points, based on a full score of 10 points, the viscosity is above 7 points, based on a full score of 10 points, the chewiness is above 8 points, and based on a full score of 10 points, the softness and hardness is above 8 points.

9. The configuration method of the special formula rice composition for rice porridge according to claim 8, characterized in that, When mixing the raw rice varieties, glutinous rice is also mixed; based on the total mass of the formulated rice composition being 100% by mass, the mass ratio of the glutinous rice is less than 10%.

10. Application of the head rice rate in rice blending. Optionally, if the rice raw material used for rice blending meets the head rice rate described in any one of claims 1-7, the obtained blended rice is suitable for preparing rice porridge.

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