Preparation method of nutrient liquid prepared from black funguses, black rice and blueberry fruits

The technology of black fungus and black rice is applied in the field of preparation of black fungus, black rice and blueberry nutritious rice dew, and can solve the problems of no obvious progress in the utilization of black rice, affecting the edible value of black rice, and being difficult to boil the black rice. The effect of high value-added development and utilization, enhancing human immunity and protecting eyesight

Inactive Publication Date: 2017-07-14
JILIN HUAXIN MUSHROOM IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is no obvious progress in the utilization of black rice. The outer part of black rice is covered with a tougher seed coat, which makes the black rice not easy to boil and cause indigestion. The advantages of black rice are reflected in the special functional components.
But the disadvantages are also obvious, such as rough rice quality and poor taste, which affect the edible value of black rice

Method used

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  • Preparation method of nutrient liquid prepared from black funguses, black rice and blueberry fruits
  • Preparation method of nutrient liquid prepared from black funguses, black rice and blueberry fruits
  • Preparation method of nutrient liquid prepared from black funguses, black rice and blueberry fruits

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preparation example Construction

[0035] Such as figure 1 As shown, the preparation method of the black fungus, black rice and blueberry nutritional rice dew of the embodiment of the present invention comprises the following steps:

[0036] S101: Select high-quality black rice for roasting, and optimize the roasting conditions, and finally determine the optimal roasting conditions as 70°C-80°C for 10 minutes, 80°C-90°C for 10 minutes, and 90°C-100°C for 10 minutes; The final black rice produces a strong rice fragrance, and the black rice is ground into powder by ultra-fine grinding technology;

[0037] S102: Blend the ultrafinely pulverized black rice flour with 8-12 times of water in proportion to form rice paste, and at the same time add 0.1%-0.5% α-amylase and 0.1%-0.5% pullulanase to enzymatically hydrolyze the rice paste , the enzymolysis condition is 55°C for 30 minutes, and the enzyme is inactivated after the enzymolysis is completed;

[0038] S103: Superfinely pulverize the dried fungus, add fungus p...

Embodiment 1

[0044] (1) Select high-quality black rice for roasting, bake at 75°C for 10 minutes, bake at 85°C for 10 minutes, and bake at 95°C for 10 minutes; after roasting, the black rice will produce a strong rice fragrance, and the black rice will be ground into powder by ultrafine grinding technology;

[0045] (2) Add 10 times of water to the black rice powder after superfine pulverization according to the proportion to make rice paste, add 0.5% α-amylase and 0.5% pullulanase to enzymolyze the rice paste at the same time, the enzymolysis condition is 55 ℃ for 30 minutes, after the end of enzymolysis, 80 ℃ for 10 minutes to inactivate the enzyme;

[0046] (3) Superfinely pulverize the dried fungus, add fungus powder and 3% fresh blueberry juice according to 10% of the total mass of step (2), and stir evenly;

[0047] (4) adjust the sugar content to 8 with white granulated sugar; the addition of citric acid is 0.08%, and the addition of compound stabilizer is 0.1%;

[0048] (5) The prep...

Embodiment 2

[0051] (1) Select high-quality black rice for roasting, bake at 80°C for 10 minutes, bake at 90°C for 10 minutes, and bake at 100°C for 10 minutes. After roasting, the black rice will produce a strong rice fragrance, and the black rice will be ground into powder by ultrafine grinding technology;

[0052] (2) Add 10 times of water to the black rice powder after superfine pulverization according to the proportion to make rice paste, add 0.5% α-amylase and 0.5% pullulanase to enzymolyze the rice paste at the same time, the enzymolysis condition is 55 ℃ for 30 minutes, after the end of enzymolysis, 80 ℃ for 10 minutes to inactivate the enzyme;

[0053] (3) Superfinely pulverize the dried fungus, add fungus powder and 3% fresh blueberry juice according to 12% of the total mass of step (2) and stir evenly;

[0054] (4) adjust the sugar content to 8 with white granulated sugar; the added amount of citric acid is 0.10%, and the added amount of compound stabilizer is 0.150%;

[0055] ...

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Abstract

The invention discloses a preparation method of nutrient liquid prepared from black funguses, black rice and blueberry fruits. The preparation method comprises the following steps of selecting the black rice, performing roasting, and grinding the roasted black rice to obtain black rice powder; blending the black rice powder with water of which the amount is 8-12 times of the amount of the black rice powder to obtain black rice paste, then adding 0.1%-0.5% of alpha amylase and 0.1%-0.5% of pullulanase, performing enzymolysis on the black rice paste, and after enzymolysis, performing enzyme deactivation; performing superfine comminution on the dry black funguses, adding 10-25% of black fungus powder and 3-8% of fresh blueberry fruit juice according to the total mass, and performing uniform stirring; adding white granulated sugar, adjusting the sugar degree to be 5-10, wherein the additive amount of citric acid is 0.05%-0.20%, and the additive amount of a composite stabilizer is 0.03%-0.20%; and performing high-shear emulsifying treatment on the blended product. According to the preparation method disclosed by the invention, through process optimization treatment, the dispersibility of the nutrient liquid prepared from the black funguses, black rice and blueberry fruits is improved, the heat stability of the nutrient liquid prepared from the black funguses, black rice and blueberry fruits is improved, the product is mellow in flavor, and pure in rice fragrance, and after the nutrient liquid prepared from the black funguses, black rice and blueberry fruits is drunk for a long term, the effects of stimulating the appetite and invigorating the spleen are achieved.

Description

technical field [0001] The invention belongs to the technical field of nutritional rice dew preparation, in particular to a method for preparing nutritional rice dew from black fungus, black rice and blueberry. Background technique [0002] With the continuous improvement of people's living standards, it has become a fashion of scientific life to pursue nutrition and pay attention to health care, so there is a black food craze both at home and abroad. Black rice has the title of "black pearl", and its nutritional value and medicinal value are extremely high. The development and utilization of black rice food resources is an important direction of food processing at home and abroad. my country is the country with the most abundant black rice resources. Black rice has a long history of planting in my country and is one of the unique native products resources of my country. Black rice is rich in nutrients and contains protein, fat, B vitamins, calcium, phosphorus, iron, zinc a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L19/00A23L7/10A23L33/00A23L5/10
Inventor 刘俊梅张永生李琢伟田雪华王庆王丹袁宝林王凤李景松
Owner JILIN HUAXIN MUSHROOM IND
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