CN102038130A - Nonglutinous formulated rice - Google Patents
Nonglutinous formulated rice Download PDFInfo
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- CN102038130A CN102038130A CN2010105252369A CN201010525236A CN102038130A CN 102038130 A CN102038130 A CN 102038130A CN 2010105252369 A CN2010105252369 A CN 2010105252369A CN 201010525236 A CN201010525236 A CN 201010525236A CN 102038130 A CN102038130 A CN 102038130A
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Abstract
The invention relates to a nonglutinous formulated rice which is characterized by being prepared by mixing raw materials comprising Xiang Ya Xiang Zhan and Mei Xiang Zhan No.2. The prepared formulated rice reaches the following physical detection indexes: 96%-98% of head rice rate, 10%-15% of chalky grain, 17.5%-18.2% of amylase, and 72-78mm of gel consistency. In the invention, the nonglutinous rice, i.e. Xiang Ya Xiang Zhan and Mei Xiang Zhan No.2 which are planted in a large scale in the south area, are adopted, the Xiang Ya Xiang Zhan and Mei Xiang Zhan No.2 are proportioned by utilizing the characteristics of high head rice rate, few amylase and high chalky grain of the Mei Xiang Zhan No.2 and the characteristics of low head rice rate, excesive amylase and low chalky grain of the Xiang Ya Xiang Zhan. After being cooked, the formulated rice has the characteristics of fragrant rice flavor, softness, modest softness and hardness and high gloss, the taste of the rice conforms to the eating custom in the south area, and simultaneously, the nutrition and safety of the rice are guaranteed.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of formulation rice after two kinds of dissimilar rice varieties are prepared in a preferred manner.
Background technology
The improvement day by day with quality of life of improving constantly along with people's living standard, the requirement of the quality of rice has been taken place in the change of essence, no longer be first to pursue, very pay attention to being particular about of, aromatic flavour mellow and so on mouthfeel to feed oneself, especially with southern developed area for very.
At present, the rice great majority of selling on the market are to adopt the rice of each kind to sell separately, though also the someone has invented formulation rice, as application number is that 200810020540.0 formulation rice is to adopt long-grained nonglutinous rice and polished rice to prepare, but since the main product of above-mentioned two kinds of rice differ greatly, and the also unlisted concrete paddy kind of this application, and different rice varieties has different characteristic, be unfavorable for the keeping and the transportation of raw material, and need carry out secondary operations, increased cost, also taste do not conform to zone custom, can not satisfy the demands of consumers.
Therefore, at existing various defectives, carry out proportioning to being fit to south plantation rice variety, the rice variety of selecting a kind of suitable consumers in general's demand is particularly necessary.
Summary of the invention
For overcoming the above-mentioned technical disadvantages of prior art, the invention provides a kind of long-grained nonglutinous rice type formulation rice, the present invention has meal perfume (or spice) by the rice of formulation rice after boiling after two kinds of dissimilar rice varieties are prepared in a preferred manner and overflows, moistens characteristics soft, neither too hard, nor too soft and that glossiness is high, the rice taste conforms to zone, south custom, simultaneously, the trophism and the security of rice have been guaranteed.
The present invention solves the technical method that its technical problem adopts: a kind of long-grained nonglutinous rice type formulation rice, adopt raw material ivory perfume (or spice) to account for to account for to be mixed with for No. 2 and form with U.S. perfume (or spice), it is as follows that prepared formula rice reaches the physical detection index: head rice rate is 96%-98%, the white grain of chalk rate is 10%-15%, amylose is 17.5%-18.2%, and the glue denseness is the 72-78 millimeter.
The invention has the beneficial effects as follows: the U.S. perfume (or spice) of rice variety that adopts south to change plantation on a large scale accounts for No. 2 and ivory perfume (or spice) accounts for; utilize U.S. perfume (or spice) accounts for No. 2 head rice rate height, amylose is few and the white grain of chalk rate is high characteristics with and ivory perfume (or spice) account for that head rice rate is low, amylose reaches the low characteristics of the white grain of chalk rate more and allocates; the rice of rice after boiling after preparation has meal perfume (or spice) and overflows, moistens characteristics soft, neither too hard, nor too soft and that glossiness is high; the rice taste conforms to zone, south custom; simultaneously, the trophism and the security of rice have been guaranteed.
Description of drawings
Fig. 1 is a technological process block-diagram of the present invention.
Fig. 2 is different proportioning formula rice leading indicator change lists.
The specific embodiment
The present invention is further described below in conjunction with drawings and Examples.
A kind of long-grained nonglutinous rice type formulation rice, adopt raw material ivory perfume (or spice) to account for to account for to be mixed with for No. 2 with U.S. perfume (or spice) to form, it is as follows that prepared formula rice reaches the physical detection index: head rice rate is 96%-98%, and the white grain of a chalk rate is 10%-15%, amylose is 17.5%-18.2%, and the glue denseness is the 72-78 millimeter.
Embodiment 1: when raw material ivory perfume (or spice) accounted for and accounts for No. 2 weight proportion and be 50:50 with U.S. perfume (or spice), its physical detection index is as follows: head rice rate was 96%, and the white grain of a chalk rate is 9%, and amylose is 17.8%, and the glue denseness is 75 millimeters.
Embodiment 2: when raw material ivory perfume (or spice) accounted for and accounts for No. 2 weight proportion and be 45:55 with U.S. perfume (or spice), its physical detection index is as follows: head rice rate was 97%, and the white grain of a chalk rate is 9.2%, and amylose is 18%, and the glue denseness is 76 millimeters.
Embodiment 3: when raw material ivory perfume (or spice) accounted for and accounts for No. 2 weight proportion and be 55:45 with U.S. perfume (or spice), its index physical detection is as follows: head rice rate was 97.5%, and the white grain of a chalk rate is 9.4%, and amylose is 18.1%, and the glue denseness is 74.5 millimeters.
It is the non-transgenic kind of Taishan City research of agricultural science institute seed selection that ivory perfume (or spice) of the present invention accounts for, the temperature sensitive type conventional rice variety.Make 112～114 days average time of infertility evening, suitable with round-grained rice Xian 89.Plant is higher, and plant type is moderate, and effectively fringe is many, and spike length grain and dredged, and the later stage, ripe look fair, and regularity is better, and lodging resistance is medium, a little less than the cold resistance.99.4～104.1 centimetres of plant heights, 22.7～23.2 centimetres of spike lengths, mu is fringe 22.2～22.8 ten thousand effectively, several 115.2～117.2 of every total grain panicle, setting percentage 78.7%～81.8%, mass of 1000 kernel 18.5～19.2 grams.Make meter matter evening and reach 2 grades of GB and province-norm high-qualitys, head rice rate 52.5%, the white grain of chalk rate 5%, chalkiness degree 1.1%, length-width ratio 4.1, amylose 18.1%, 77 millimeters of glue denseness, food flavor quality were divided 82 fens.
U.S. perfume (or spice) of the present invention accounts for No. 2 and is the non-transgenic kind of Inst. of Rice, Guangdong Academy of Agricultural Sciences's seed selection, temperature sensitive type conventional rice variety.Make 112～113 days average time of infertility evening, suitable with round-grained rice Xian 89.Plant type is good, and growing situation is strong, and grain is less, and tillering ability is stronger, and setting percentage is higher, and ripe look good, in the later stage cold-hartliness a little less than.90.5～96.6 centimetres of plant heights, 20.6～21.2 centimetres of spike lengths, mu is fringe 21.8～22.1 ten thousand effectively, several 108～120 of every total grain panicle, setting percentage 83.9%～87.7%, mass of 1000 kernel 18.1～18.5 grams.Make meter matter evening and reach 2 grades of GB and province-norm high-qualitys, exterior quality is to make special one-level evening, and is savory, head rice rate 63.7%～67%, the white grain of chalk rate 8%～20%, chalkiness degree 0.8%～1.4%, amylose content 15%～17.6%, 72～77 millimeters of glue denseness, physics and chemistry were divided 63 fens, and the food flavor quality was divided 82 fens.
The present invention adopts ivory perfume (or spice) to account for U.S. perfume (or spice) and accounts for No. 2 blend, U.S. perfume (or spice) account for have the head rice rate height for No. 2, amylose is few and the white grain of chalk rate is high characteristics with and ivory perfume (or spice) account for that head rice rate is low, amylose reaches the low characteristics of the white rate of chalk more and combines, index reasonable mixture ratio such as the white grain of head rice rate, amylose and chalk rate better, collaborative mutually, complement each other, make it after boiling, have meal perfume (or spice) and overflow, moisten soft, the neither too hard, nor too soft and high characteristics of glossiness.
The formulation rice that the present invention uses the long-grained nonglutinous rice different cultivars to form, its primary raw material accounts for No. 2 for ivory perfume (or spice) accounts for U.S. perfume (or spice), and its method for making system adopts accurate flow to claim to carry out proportioning and forms, and is referring to Fig. 1, specific as follows described:
Step 1) is drawn materials: the dry back paddy of learning from else's experience, weigh;
Step 2) just clear: as to remove the foreign matter of when blanking, sneaking into;
Step 3) is removed stone: removal adds the stone that is difficult to remove man-hour at paddy:
Step 4) rice huller paddy: the shell of removing paddy;
Step 5) husk rice: guarantee precision of rice;
Step 6) classification: remove cracking rice in the product, rice bran, to improve product specification and mouthfeel;
Step 7) polishing: make the attractive in appearance of product appearance, extend the shelf life;
Step 8) is joined rice: in order to regulate kind, reduce cost, to control and contain brokenly, need different rice, crack rice and reasonably arrange in pairs or groups;
Step 9) look choosing:, guarantee that rice meal is harmless, purity is high, outward appearance good in order to reject heterochromatic things such as the scab grain in the rice, yellow head grain, prematurity grain, impurity and glass;
The step 10) packing: guarantee product yield, improve product specification, and the storage life that can prolong rice.
In a preferred embodiment of the invention, also can further comprise following additional technical feature:
In step 8), described ivory perfume (or spice) accounts for and accounts for No. 2 weight ratios with U.S. perfume (or spice) is 45-55:45-55.
The food flavor index that is produced for the physical detection index of objective evaluation formulation rice of the present invention, adopt the quality evaluation standard of national rice and rice, below by different rice variety proportioning test test datas being illustrated this formulation rice is carrying out the food flavor comparison with adopting other long-grained nonglutinous rice kind proportionings.
One, physical index: head rice rate is 96%-98%, and the white grain of chalk rate is 7%-10%, and amylose is 17.5%-18.2%, and the glue denseness is the 72-78 millimeter.
Two, taste scoring:
2.1 outward appearance: pure white, neat, cunning, bright, glossiness is good;
2.2 fragrance: the light sulfur dioxide and the taste of acetaldehyde;
2.3 flavor: light sweet taste is arranged when chewing;
2.4 viscosity and hardness: soft and sticking.
Matching method:
This product: ivory perfume (or spice) accounts for U.S. perfume (or spice) and accounts for No. 2;
Control group (1): ivory perfume (or spice) accounts for beautiful sesame oil and accounts for;
Control group (2): U.S. perfume (or spice) accounts for No. 2 and beautiful sesame oil accounts for;
(annotate: beautiful sesame oil accounts for and is the seed selection of academy of agricultural sciences, Guangdong Province, also is one of southern rice production principal item)
Referring to Fig. 2, different proportioning formula rice leading indicator change lists, data show that the formulation rice that adopts this method to make is more obvious.Relative comparison group (1) and control group (2) have more remarkable food flavor grade.
The present invention adopts ivory perfume (or spice) to account for U.S. perfume (or spice) and accounts for No. 2 blend, U.S. perfume (or spice) account for have the head rice rate height for No. 2, amylose is few and the white grain of chalk rate is high characteristics with and ivory perfume (or spice) account for that head rice rate is low, amylose reaches the low characteristics of the white rate of chalk more and combines, the index reasonable mixture ratio such as the white grain of head rice rate, amylose and chalk rate better, mutually collaborative, complement each other, make it after boiling, have meal perfume (or spice) and overflow, moisten soft, the neither too hard, nor too soft and high characteristics of glossiness.
Claims (5)
1. long-grained nonglutinous rice type formulation rice, it is characterized in that adopting raw material ivory perfume (or spice) to account for accounting for to be mixed with for No. 2 and form with U.S. perfume (or spice), it is as follows that prepared formula rice reaches the physical detection index: head rice rate is 96%-98%, the white grain of chalk rate is 10%-15%, amylose is 17.5%-18.2%, and the glue denseness is the 72-78 millimeter.
2. long-grained nonglutinous rice type formulation rice as claimed in claim 1, it is characterized in that raw material ivory perfume (or spice) accounts for when accounting for No. 2 weight proportion and be 50:50 with U.S. perfume (or spice), its physical detection index is as follows: head rice rate is 96%, and the white grain of a chalk rate is 9%, amylose is 17.8%, and the glue denseness is 75 millimeters.
3. long-grained nonglutinous rice type formulation rice as claimed in claim 1, it is characterized in that raw material ivory perfume (or spice) accounts for when accounting for No. 2 weight proportion and be 45:55 with U.S. perfume (or spice), its physical detection index is as follows: head rice rate is 97%, and the white grain of a chalk rate is 9.2%, amylose is 18%, and the glue denseness is 76 millimeters.
4. long-grained nonglutinous rice type formulation rice as claimed in claim 1, it is characterized in that raw material ivory perfume (or spice) accounts for when accounting for No. 2 weight proportion and be 55:45 with U.S. perfume (or spice), its index physical detection is as follows: head rice rate is 97.5%, and the white grain of a chalk rate is 9.4%, amylose is 18.1%, and the glue denseness is 74.5 millimeters.
5. the method for preparing long-grained nonglutinous rice type formulation rice as claimed in claim 1 is characterized in that procedure of processing is:
Step 1) is drawn materials: the dry back paddy of learning from else's experience, weigh;
Step 2) just clear: as to remove the foreign matter of when blanking, sneaking into;
Step 3) is removed stone: removal adds the stone that is difficult to remove man-hour at paddy:
Step 4) rice huller paddy: the shell of removing paddy;
Step 5) husk rice: guarantee precision of rice;
Step 6) classification: remove cracking rice in the product, rice bran, to improve product specification and mouthfeel;
Step 7) polishing: make the attractive in appearance of product appearance, extend the shelf life;
Step 8) is joined rice: in order to regulate kind, reduce cost, to control and contain brokenly, need different rice, crack rice and reasonably arrange in pairs or groups;
Step 9) look choosing:, guarantee that rice meal is harmless, purity is high, outward appearance good in order to reject heterochromatic things such as the scab grain in the rice, yellow head grain, prematurity grain, impurity and glass;
The step 10) packing: guarantee product yield, improve product specification, and the storage life that can prolong rice.
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| CN2010105252369A CN102038130A (en) | 2010-10-30 | 2010-10-30 | Nonglutinous formulated rice |
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| CN2010105252369A CN102038130A (en) | 2010-10-30 | 2010-10-30 | Nonglutinous formulated rice |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461791A (en) * | 2013-08-13 | 2013-12-25 | 广东省粮食科学研究所 | Blending method of high-quality indica rice |
| CN104247905A (en) * | 2013-06-26 | 2014-12-31 | 丰益(上海)生物技术研发中心有限公司 | Blended polished long-grained nonglutinous rice and preparation method thereof |
| CN104824491A (en) * | 2015-04-29 | 2015-08-12 | 苏州科谷米业有限公司 | Manufacturing method of glutinous rice capable of being stored for a long time |
| CN104886480A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Mung bean nutritional rice and preparation method thereof |
| CN104886481A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Nutritious corn rice and preparation method thereof |
| CN104920995A (en) * | 2015-06-12 | 2015-09-23 | 武威金谷香营养米业有限公司 | Pumpkin nutritional rice and preparation method thereof |
| CN104957535A (en) * | 2015-06-12 | 2015-10-07 | 武威金谷香营养米业有限公司 | Nutrient tartary buckwheat rice and preparation method thereof |
| WO2019056395A1 (en) * | 2017-09-25 | 2019-03-28 | 陈响 | Rice processing system capable of controlling processing amount |
| CN110100998A (en) * | 2018-02-01 | 2019-08-09 | 东莞市金良稻丰米业有限公司 | Rice and its processing method |
| CN110150546A (en) * | 2019-05-14 | 2019-08-23 | 江苏艾津农业科技服务有限公司 | A kind of production method of high-quality food flavor rice |
| CN112890084A (en) * | 2020-12-31 | 2021-06-04 | 丰益(上海)生物技术研发中心有限公司 | High-quality rice special for oolong pot and preparation method thereof |
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| CN1962066A (en) * | 2006-11-27 | 2007-05-16 | 湖南省天龙米业有限公司 | Novel technique for processing top grade rice |
| CN101828669A (en) * | 2010-02-09 | 2010-09-15 | 谭仕波 | Multi-nutrition mixed rice and making method thereof |
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2010
- 2010-10-30 CN CN2010105252369A patent/CN102038130A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1962066A (en) * | 2006-11-27 | 2007-05-16 | 湖南省天龙米业有限公司 | Novel technique for processing top grade rice |
| CN101828669A (en) * | 2010-02-09 | 2010-09-15 | 谭仕波 | Multi-nutrition mixed rice and making method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247905A (en) * | 2013-06-26 | 2014-12-31 | 丰益(上海)生物技术研发中心有限公司 | Blended polished long-grained nonglutinous rice and preparation method thereof |
| CN103461791A (en) * | 2013-08-13 | 2013-12-25 | 广东省粮食科学研究所 | Blending method of high-quality indica rice |
| CN103461791B (en) * | 2013-08-13 | 2014-12-10 | 广东省粮食科学研究所 | Blending method of high-quality indica rice |
| CN104824491A (en) * | 2015-04-29 | 2015-08-12 | 苏州科谷米业有限公司 | Manufacturing method of glutinous rice capable of being stored for a long time |
| CN104920995A (en) * | 2015-06-12 | 2015-09-23 | 武威金谷香营养米业有限公司 | Pumpkin nutritional rice and preparation method thereof |
| CN104886481A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Nutritious corn rice and preparation method thereof |
| CN104886480A (en) * | 2015-06-12 | 2015-09-09 | 武威金谷香营养米业有限公司 | Mung bean nutritional rice and preparation method thereof |
| CN104957535A (en) * | 2015-06-12 | 2015-10-07 | 武威金谷香营养米业有限公司 | Nutrient tartary buckwheat rice and preparation method thereof |
| WO2019056395A1 (en) * | 2017-09-25 | 2019-03-28 | 陈响 | Rice processing system capable of controlling processing amount |
| CN110100998A (en) * | 2018-02-01 | 2019-08-09 | 东莞市金良稻丰米业有限公司 | Rice and its processing method |
| CN110100998B (en) * | 2018-02-01 | 2022-09-06 | 广东金良稻丰农业科技有限公司 | Rice and processing method thereof |
| CN110150546A (en) * | 2019-05-14 | 2019-08-23 | 江苏艾津农业科技服务有限公司 | A kind of production method of high-quality food flavor rice |
| CN112890084A (en) * | 2020-12-31 | 2021-06-04 | 丰益(上海)生物技术研发中心有限公司 | High-quality rice special for oolong pot and preparation method thereof |
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Application publication date: 20110504 |