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Jasmine flower and mulberry leaf fragrant rice processing method

A processing method and jasmine technology are applied in the processing field of jasmine mulberry leaf fragrant rice, which can solve the problems of seriously affecting the taste of rice, and the processing method needs to be improved, and achieves shortening the scenting time, great social and economic benefits, and easy to get lost. Effect

Inactive Publication Date: 2015-10-28
GUANGXI JINHUA TEA PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] After research, it is found that the processing method of jasmine fragrant rice reported in the above-mentioned open literature, the obtained jasmine fragrant rice jasmine taste is too heavy and affects the original taste of rice, and most people are not suitable for the taste; therefore, the processing of jasmine mulberry leaf fragrant rice method needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The processing method of jasmine mulberry-leaf fragrant rice is characterized in that it includes pretreatment of rice, picking and curing jasmine flowers, and using jasmine flowers to scent the rice to obtain jasmine mulberry-leaf fragrant rice;

[0026]The pretreatment of the rice is: (1) paddy screening: select clean ordinary high-quality paddy, and further select organic high-quality paddy, use a drum initial cleaning sieve and a vibrating sieve to perform preliminary cleaning on the paddy to remove the impurities in the paddy Weeds, branches and leaves; (2) Stone removal: Use a stone remover to remove soil and sand mixed in rice; (3) Magnetic separation: Use a magnetic separator to remove iron-containing impurities mixed in rice; (4) Drying: Use a six-layer circulation dryer for agricultural products to dry the rice until the moisture content is 10%; (5) Paddy hulling: use a rigid-flexible mill to dehull the rice with a moisture content of 10%, and the hulling rate>...

Embodiment 2

[0033] The processing method of jasmine mulberry-leaf fragrant rice is characterized in that it includes pretreatment of rice, picking and curing jasmine flowers, and using jasmine flowers to scent the rice to obtain jasmine mulberry-leaf fragrant rice;

[0034] The pretreatment of the rice is: (1) paddy screening: select clean ordinary high-quality paddy, and further select organic high-quality paddy, use a drum initial cleaning sieve and a vibrating sieve to perform preliminary cleaning on the paddy to remove the impurities in the paddy Weeds, branches and leaves; (2) Stone removal: Use a stone remover to remove soil and sand mixed in rice; (3) Magnetic separation: Use a magnetic separator to remove iron-containing impurities mixed in rice; (4) Drying: Use a six-layer circulation dryer for agricultural products to dry the rice until the moisture content is 13%; (5) Paddy hulling: use a rigid-flexible mill to dehull the rice with a moisture content of 13%, and the hulling rate...

Embodiment 3

[0041] The processing method of jasmine mulberry-leaf fragrant rice is characterized in that it includes pretreatment of rice, picking and curing jasmine flowers, and using jasmine flowers to scent the rice to obtain jasmine mulberry-leaf fragrant rice;

[0042] The pretreatment of the rice is: (1) paddy screening: select clean ordinary high-quality paddy, and further select organic high-quality paddy, use a drum initial cleaning sieve and a vibrating sieve to perform preliminary cleaning on the paddy to remove the impurities in the paddy Weeds, branches and leaves; (2) Stone removal: Use a stone remover to remove soil and sand mixed in rice; (3) Magnetic separation: Use a magnetic separator to remove iron-containing impurities mixed in rice; (4) Drying: Use a six-layer circulation dryer for agricultural products to dry the rice until the moisture content is 15%; (5) Paddy hulling: use a rigid-flexible mill to dehull the rice with a moisture content of 15%, and the hulling rate...

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Abstract

The present invention belongs to the technical field of food processing and particularly relates to a jasmine flower and mulberry leaf fragrant rice processing method which is characterized by comprising the following processes: pre-treating rice, picking and conserving fresh jasmine flowers, and using fresh jasmine flowers to conduct scenting of the rice to obtain the jasmine flower and mulberry leaf fragrant rice. High-quality rice is used to process the rice, and the mulberry leaves are added during the flower growing process, and then the rice is scented with the obtained jasmine flowers to obtain the jasmine flower and mulberry leaf fragrant rice. The obtained jasmine flower and mulberry leaf fragrant rice is uniform and plump in rice grains, and soft, glutinous and fragrant in mouthfeel, has both fragrance of the jasmine flowers and mulberry leaves, is suitable for mass tastes, and has strong market competitiveness, and great social and economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing jasmine mulberry leaf fragrant rice. Background technique [0002] Food is the paramount necessity of the people. Rice is the largest grain variety in our country. Rice is the traditional staple food of Chinese people. It is accepted by almost 100% of people because of its delicious taste and long-term appetite. Moreover, rice products have unique aromatic flavor and easy digestion. Therefore, rice And its products have the most extensive consumer objects, huge development potential and broad market, and its research and development have great social and economic benefits. [0003] With the continuous improvement of people's living standards, consumers have higher and higher requirements for the quality of rice, and the requirements for rice quality are not only reflected in quality and taste, but also higher and higher sensory requirements, espec...

Claims

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Application Information

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IPC IPC(8): A23L1/168
Inventor 翁荣彬
Owner GUANGXI JINHUA TEA PROCESSING
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