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Preparation method of reed leaf flavor preboiled rice

A production method, parboiled rice technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low viscosity, unsuitable, and peculiar smell of rice, and achieve good palatability and balanced nutrition , the effect of eating convenience

Inactive Publication Date: 2018-09-14
FENGYANG JIAJIALE RICE IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the problems that traditional parboiled rice often has deep beige color, uneven beige color, peculiar smell of rice, hard rice, low viscosity, and not suitable for cooking porridge, etc., the present invention provides a method for making parboiled rice with chopsticks flavor. Better, uniform beige color and good palatability, Chopsticks-flavored parboiled rice retains most of the vitamins and minerals of the original rice. The nutrition is more balanced and reasonable, and it is convenient, nutritious and economical to eat

Method used

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  • Preparation method of reed leaf flavor preboiled rice

Examples

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Embodiment 1

[0031] A preparation method of chopsticks-flavored parboiled rice, comprising the following steps:

[0032] Carry out preset impurity removal treatment on the raw material rice; select 100kg of raw material rice for impurity removal, barnyard removal, stone removal and incomplete particle removal, and then wash the impurities with clean water. In this embodiment, the raw material rice is indica rice.

[0033] Take fresh chopsticks leaves, put them into a grass grinder and crush them into fine powder; weigh 10kg of dried chopsticks leaves crushed to below 40 mesh, and then prepare 1 part of chopsticks leaves according to the weight ratio, mix them with 12 parts of water, and mix them at 48°C Leach for 2 hours, then filter to generate an extract for later use. Within this ratio range, the beneficial flavor substances in chopsticks leaves are extracted to the maximum extent. If the extraction temperature is too low, it is difficult to dissolve flavor substances, and if the extr...

Embodiment 2

[0039] A preparation method of chopsticks-flavored parboiled rice, comprising the following steps:

[0040] Carry out preset impurity removal treatment on the raw material rice; select 100kg of raw material rice for impurity removal, barnyard removal, stone removal and incomplete particle removal, and then wash the impurities with clean water. In this embodiment, the raw material rice is indica rice.

[0041] Take fresh chopsticks leaves, put them into a grass grinder and crush them into fine powder; weigh 10kg of dried chopsticks leaves crushed to below 40 meshes, and then prepare 1 part of chopsticks leaves according to the weight ratio, mix them with 13 parts of water, and mix them at 55°C Leach for 2.2 hours, then filter to generate an extract for later use. Within this ratio range, the beneficial flavor substances in chopsticks leaves are extracted to the maximum extent. If the extraction temperature is too low, it is difficult to dissolve flavor substances, and if the ...

Embodiment 3

[0047] A preparation method of chopsticks-flavored parboiled rice, comprising the following steps:

[0048] Carry out preset impurity removal treatment on the raw material rice; select 100kg of raw material rice for impurity removal, barnyard removal, stone removal and incomplete particle removal, and then wash the impurities with clean water. In this embodiment, the raw material rice is indica rice.

[0049] Take fresh chopsticks leaves, put them into a grass grinder and crush them into fine powder; weigh 10kg of dried chopsticks leaves crushed to below 40 mesh, and then prepare 1 part of chopsticks leaves according to the weight ratio, mix them with 14 parts of water, and mix them at 52°C Leach for 2.3 hours, then filter to generate an extract for later use. Within this ratio range, the beneficial flavor substances in chopsticks leaves are extracted to the maximum extent. If the extraction temperature is too low, it is difficult to dissolve flavor substances, and if the ex...

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Abstract

The invention provides a preparation method of reed leaf flavor preboiled rice. The preparation method comprises the following steps: performing preset impurity removal treatment on raw material rice;extracting an extracting solution of reed leaves; mixing the extracting solution with water according to a first proportion by weight to form a soaking solution; mixing the soaking solution with theraw material rice according to a second proportion by weight, and performing soaking at first preset temperature for a first preset time until the water content of the raw material rice is not lower than a preset value; performing steam boiling in a high-pressure cooking boiler for a second preset time, performing stage drying and performing rice milling after stage drying; and performing forced ventilation for wiping the rice and performing cooling, and performing vacuum packaging to form product preboiled rice. By the preparation method of the reed leaf flavor preboiled rice provided by theinvention, the reed leaf flavor preboiled rice is better in flavor, uniform in rice color and good in palatability, and a product reserves most of vitamins and minerals in original paddy rice, is morebalanced and reasonable in nutrients and also is convenient to eat, nutritional and economic.

Description

【Technical field】 [0001] The embodiments of the present invention relate to the technical field of food processing, in particular to a method for preparing parboiled rice with chopsticks flavor. 【Background technique】 [0002] Traditional polished white rice has a good taste and is easy to digest, but because the germ and aleurone layer of rice are removed during its processing, the B vitamins (mainly vitamins B1, B2, B5), Most of the nutrients such as minerals and dietary fiber are lost with the rice bran being removed. People's long-term consumption of this highly processed rice can easily cause certain nutrient deficiencies. Therefore, people began to study nutritionally fortified rice. Since various chemical agents need to be added during fortification, which brings potential food safety risks, the development of additive-free, nutritious and safe parboiled rice has become an important way to solve the above problems. [0003] Parboiled rice is rice made by hydrotherma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/105
CPCA23V2002/00A23L7/10A23L33/105A23V2200/30A23V2250/21
Inventor 张红国丁志刚李雪
Owner FENGYANG JIAJIALE RICE IND CO LTD
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