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Production method of aroma-enhanced fragrant rice

A production method and a fragrant aroma technology are applied to the production field of aroma-enhancing aroma rice, which can solve the problems of lack of aroma-rice cultivation technical standards, low natural yield, poor grain filling and the like, so as to improve the quality of aroma rice, the yield of aroma rice, and the improvement of polished rice. rate and brown rice rate, and the effect of increasing farmers' economic income

Pending Publication Date: 2021-11-19
SHENZHEN BATIAN ECOTYPIC ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country has a long history of planting fragrant rice, but the growth of fragrant rice is limited by the characteristics of the variety and climatic conditions. The aroma is not as strong as that of Thai fragrant rice, and the natural yield is low, and there is no technical standard for the cultivation of fragrant rice that can guide production.
At present, there are the following technical problems in the cultivation of fragrant rice: (1) in the processing of rice, the means of artificial flavoring is used to increase the aroma of rice, but this is completely different from the aroma released by the fragrant rice grown in the field; (2) The fragrant rice obtained by the conventional fragrant rice cultivation technique has low aroma substance content and weak aroma, which affects the quality of the fragrant rice; (3) The conventional fragrant rice cultivation technique is prone to wither stems and leaves and immature stems and leaves during the period from heading to maturity of fragrant rice. (4) The quality of aromatic rice produced by conventional aromatic rice cultivation techniques is not good, such as the low percentage of polished rice and brown rice, and the high percentage of chalky rice, which affects the quality of aromatic rice. Market value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A method for producing aroma-increasing fragrant rice, the specific steps comprising:

[0058] (1) Variety selection: Guangliangxiang No. 2 was selected as the seed;

[0059] (2) Sowing and raising seedlings: the seeds are placed in a sunny and dry place to dry for 2 days, soak the sun-dried seeds for 25 minutes with 0.5% potassium permanganate solution, and after drying, process them in ultrasonic waves with a mixed frequency of 20 kHz and 40 kHz for 20 minutes. Take it out and wrap it with a wet paper towel for 1 day; put 2cm thick soil into the seedling tray, place the seedling tray on the mud surface of the seedling field to be sown and compact it, sow the above seeds in the soil and cover it with a thickness of 1cm After cultivation and germination, the seedlings to be transplanted are obtained;

[0060] (3) Soil preparation and seedling transplanting: Select second-class or above arable land close to water sources, far away from roads, fertile soil, convenient dr...

Embodiment 2

[0067] A method for producing aroma-increasing fragrant rice, the specific steps comprising:

[0068] (1) Variety selection: Guangliangxiang No. 2 was selected as the seed;

[0069] (2) Sowing and raising seedlings: the seeds are placed in a sunny and dry place to dry for 3 days, soak the sun-dried seeds for 30 minutes with 0.9% potassium permanganate solution, and after drying, process them in ultrasonic waves with a mixed frequency of 20 kHz and 40 kHz for 25 minutes. Take it out and cover it with a wet paper towel for 2 days; put 3cm thick soil into the seedling tray, place the seedling tray on the mud surface of the seedling field to be sown and compact it, sow the above seeds in the soil and cover it with a thickness of 2cm After cultivation and germination, the seedlings to be transplanted are obtained;

[0070] (3) Soil preparation and seedling transplanting: choose second-class or above arable land close to water sources, far away from roads, fertile soil, convenient ...

Embodiment 3

[0077] A method for producing aroma-increasing fragrant rice, the specific steps comprising:

[0078] (1) Variety selection: Meixiangzhan No. 2 was selected as the seed;

[0079] (2) Sowing and raising seedlings: the seeds are placed in a sunny and dry place to dry for 3 days, soak the sun-dried seeds for 30 minutes with 0.7% potassium permanganate solution, and after drying, process them in ultrasonic waves with a mixed frequency of 20 kHz and 40 kHz for 30 minutes. Take it out and cover it with a wet paper towel for 2 days; put 2cm thick soil into the seedling tray, place the seedling tray on the mud surface of the seedling field to be sown and compact it, sow the above seeds in the soil and cover it with a thickness of 2cm After cultivation and germination, the seedlings to be transplanted are obtained;

[0080] (3) Soil preparation and seedling transplanting: choose second-class or above arable land close to water sources, far away from roads, fertile soil, convenient dra...

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Abstract

The invention provides a production method of aroma-enhanced fragrant rice. The production method comprises the following steps: (1) sowing and seedling raising; (2) soil preparation and rice transplanting; (3) fertilization and irrigation; (4) pest control and treatment; wherein the flavor enhancer solution is an aqueous solution of a flavor enhancer composition; the flavor enhancer composition is prepared from the following components in parts by weight: 10 to 15 parts of gibberellin, 10 to 30 parts of alginic acid, 45 to 55 parts of L-proline and 910 to 930 parts of zinc chloride. The content of an aroma substance 2-acetyl-1-pyrroline of the fragrant rice obtained by the preparation method is remarkably increased, the aroma enhancement effect is relatively remarkable, aging of fragrant rice plants is delayed, meanwhile, the polished rice rate and the brown rice rate of the fragrant rice are increased, the chalky grain rate is reduced, the quality and the yield of the fragrant rice are greatly improved, the yield of the fragrant rice is increased by 4.7%-5.5%, the market competitiveness of the fragrant rice is improved, the industrialization of the fragrant rice is promoted, and the economic income of farmers is increased.

Description

technical field [0001] The invention relates to the field of rice cultivation, in particular to a method for producing aroma-enhancing rice. Background technique [0002] Rice is the staple food of more than 65% of the population in my country. With the improvement of people's living standards, people's requirements for the flavor and nutritional value of rice are getting higher and higher. Rice with good taste (especially fragrant rice) is popular among consumers. of favor. Basmati rice has a unique aroma, which can not only induce people's appetite, but also make people enjoy spiritual pleasure when eating. As an important part of high-quality rice, fragrant rice is rich in trace elements, amino acids and proteins, and has attracted more and more attention from consumers. Although the sales price of fragrant rice is much higher than that of conventional high-quality rice, the demand and consumption of high-quality rice are increasing year by year, so the research on fragr...

Claims

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Application Information

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IPC IPC(8): A01G22/22A01G7/06A23L7/10A01N43/12A01N45/00A01N59/16A01N47/18A01N43/16A01P3/00A01P1/00A01P21/00
CPCA01G22/22A01G7/06A23L7/10A01N43/12A01N45/00A01N59/16A01N47/18A01N43/16
Inventor 胡萍张敏阚学飞许勇陈彬
Owner SHENZHEN BATIAN ECOTYPIC ENG
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