CN102599412A - Method for adjusting food flavor quality of rice - Google Patents
Method for adjusting food flavor quality of rice Download PDFInfo
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- CN102599412A CN102599412A CN2012100953291A CN201210095329A CN102599412A CN 102599412 A CN102599412 A CN 102599412A CN 2012100953291 A CN2012100953291 A CN 2012100953291A CN 201210095329 A CN201210095329 A CN 201210095329A CN 102599412 A CN102599412 A CN 102599412A
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Abstract
The invention discloses a method for adjusting food flavor quality of rice, which comprises the following steps that optional rice varieties are sampled according to different seasons, and content of each nutrient and a gel consistency index of the rice are respectively detected; a rice quality database is established according to detection results of the content of each nutrient and the gel consistency index; a target quality index of the rice is set according to the requirements; two or more varieties of the rice with different qualities are selected from the rice quality database to be mixed; and the food flavor of the mixed rice is evaluated, and whether a set target quality index of the rice is satisfied or not is detected. The rice is premixed through a preferential way, so that the rice which can satisfy the requirements of different seasons, different mouth-feels of people in different regions and different nutrition can be obtained, key indexes are quantized, the food flavor quality of the rice is improved, and the quality stabilization of the rice is realized.
Description
Technical field
The present invention relates to the edible rice technical field, particularly relate to a kind of method of regulating the White Rice Taste quality.
Background technology
Rice is the finished product after paddy shells, and is one of main food kind of China's agricultural production and eating at home, and output occupies first place in the world, and according to the type of paddy, mainly divides polished rice, long-grained nonglutinous rice, glutinous rice; According to the difference of machining accuracy, divide brown rice, highed milled rice, grade is divided into special first-class, second-class, third-class, and standard is first-class, second-class, third-class.
It is a small amount of that every hectogram rice contains protein 7.8g, fat about 1.2g, the about 77g of carbohydrate, about 350 kilocalories of heat, the about 8mg of calcium, the about 1.5mg of iron, the about 0.15mg of thiamine, the about 0.05mg of riboflavin, the about 1.4mg of niacin, dietary fiber approximately.
People are accustomed to the general term that alleged rice is any one meter in polished rice, long-grained nonglutinous rice and the glutinous rice.Polished rice is the length of five cereals, is the kind benevolence of grass family japonica rice, for people often eat rice; Sense organ ovalize graininess, less than chubbiness, translucent, surface-brightening, white belly degree; And quality has toughness firmly, boils that back viscosity is good, oiliness big, softness is its advantage, in addition; Polished rice to improve immune function of human body, stimulate circulation, reduce hypertensive chance, prevention diabetes, athlete's foot, senile plaque expelling and constipation and other diseases, but ripe rice rate low be its shortcoming; Long-grained nonglutinous rice; Sense organ is canescence, and the property that expands is big, the ripe rice rate height is its strong point, in addition; Long-grained nonglutinous rice also has well-done rapid, even, anti-boiling and does not rot, boils turbid clearly and not, the carbohydrate of back soup and vitamin and the abundant characteristics of ferment content; But white belly and opaque are more, become shows after meal loose, mouthfeel is more coarse is its weakness, so people and displeased as staple food.
The Along with people's living standard improve constantly the improvement day by day with quality of life; The concern of rice has been taken place in the change of essence; That is exactly: no longer be first to pursue to feed oneself, but except being particular about of, aromatic flavour mellow to mouthfeel and so on, also very pay attention to trophism.So-called trophism promptly is mainly protein content.What sell on the market at present, all is single rice such as polished rice, the long-grained nonglutinous rice etc. of various kinds.
Summary of the invention
The technical problem that the present invention mainly solves is: the deficiency to prior art, a kind of method of regulating the White Rice Taste quality is provided, and can improve the food flavor quality of rice, thereby realize the steady qualityization of rice.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of method of regulating the White Rice Taste quality is provided, and said technology may further comprise the steps:
1) divides the sampling in season with alternative rice variety, detect each nutrition content and glue consistency factor respectively;
2) set up rice rice matter database according to the testing result of each nutrition content and glue consistency factor;
3) according to requirements set rice target quality index;
4) from rice rice matter database, transfer the rice that selects two or more different qualities, allocate;
5) rice of allocating is carried out food flavor and judge, whether check meets the rice target quality index of setting.
In preferred embodiment of the present invention, said nutriment comprises protein, amylose and trace element.
In preferred embodiment of the present invention, the demand in the said step 3) comprises Various Seasonal, the zones of different crowd demand to rice taste and nutrition.
In preferred embodiment of the present invention, further comprise: step 5) is carried out after food flavor judges the rice of allotment, if do not reach rice target quality index, then repeating step 4), till reaching rice target quality index.
In preferred embodiment of the present invention, said food flavor is judged the various physicochemical properties evaluations that show in the subjective appreciation that comprises after rice boils and the digestion process.
The invention has the beneficial effects as follows: the present invention has disclosed a kind of method of regulating the White Rice Taste quality; Be pre-mixed i.e. allotment with preferred mode; Thereby obtain to satisfy the rice of Various Seasonal, zones of different crowd's mouthfeel, trophism requirement; Key index is quantized, improved the food flavor quality of rice, thereby realized the steady qualityization of rice.
Description of drawings
Fig. 1 is the schematic flow sheet that the present invention regulates method one preferred embodiment of White Rice Taste quality.
The specific embodiment
Below in conjunction with accompanying drawing preferred embodiment of the present invention is set forth in detail, thereby protection scope of the present invention is made more explicit defining so that advantage of the present invention and characteristic can be easier to it will be appreciated by those skilled in the art that.
See also shown in Figure 1ly, the embodiment of the invention comprises:
A kind of method of regulating the White Rice Taste quality, said technology may further comprise the steps:
1) divide the sampling in season with alternative rice variety, detect each nutrition content and glue consistency factor respectively, wherein, said nutriment comprises protein, amylose and trace element, and it can influence the food flavor quality of rice.Viscosity, water imbibition and ripe rice rate after wherein the height of amylose content can directly influence rice and boils, thus its mouthfeel and edible quality influenced; Because rice can lose many nutritional labelings in process and elutriation process; Report according to interrelated data; General rice is through eluriating, protein component with a toll of 5.5% ~ 6.1%, calcium with a toll of 18.2% ~ 23.3%, iron loss reaches 17.7%～46.0%, in order to improve the food flavor quality of rice; Need each concentrations of nutrient in the strict control rice, thereby improve the people's the general level of the health;
2) set up rice rice matter database according to the testing result of each nutrition content and glue consistency factor, rice classification is to be selected;
3) according to requirements set rice target quality index, wherein, said demand comprises Various Seasonal, the zones of different crowd demand to rice taste and nutrition;
4) from rice rice matter database, transfer the rice that selects two or more different qualities, allocate;
5) rice of allocating is carried out food flavor and judge, whether check meets the rice target quality index of setting, if do not reach rice target quality index, then repeating step 4), till reaching rice target quality index.
Wherein, said food flavor is judged the various physicochemical properties evaluations that show in the subjective appreciation that comprises after rice boils and the digestion process.Subjective appreciation is the method for judging of the White Rice Taste quality of tradition employing, and it is a meter with agricultural product expert's sense organ, and rice is carried out the evaluation of color, makes the Comprehensive Assessment result then; The physicochemical property evaluation is to utilize various instrument and equipments to detect the physical characteristic and the chemical characteristic of rice respectively; Its index that mainly detects has: glue denseness, gelatinization point, protein content, moisture, fat etc.; And analyze, thereby dope the food flavor of rice according to the correlation of itself and food flavor quality.So, can guarantee that the food flavor quality of rice meets different regions, Various Seasonal people's mouthfeel and nutritional requirement.
The present invention has disclosed a kind of method of regulating the White Rice Taste quality; Be pre-mixed i.e. allotment with preferred mode; Thereby obtain to satisfy the rice of Various Seasonal, zones of different crowd's mouthfeel, trophism requirement; Key index is quantized, improved the food flavor quality of rice, thereby realized the steady qualityization of rice.
The above is merely embodiments of the invention; Be not so limit claim of the present invention; Every equivalent structure or equivalent flow process conversion that utilizes specification of the present invention and accompanying drawing content to be done; Or directly or indirectly be used in other relevant technical fields, all in like manner be included in the scope of patent protection of the present invention.
Claims (5)
1. a method of regulating the White Rice Taste quality is characterized in that, said technology may further comprise the steps:
1) divides the sampling in season with alternative rice variety, detect each nutrition content and glue consistency factor respectively;
2) set up rice rice matter database according to the testing result of each nutrition content and glue consistency factor;
3) according to requirements set rice target quality index;
4) from rice rice matter database, transfer the rice that selects two or more different qualities, allocate;
5) rice of allocating is carried out food flavor and judge, whether check meets the rice target quality index of setting.
2. the method for adjusting White Rice Taste quality according to claim 1 is characterized in that said nutriment comprises protein, amylose and trace element.
3. the method for adjusting White Rice Taste quality according to claim 1 is characterized in that, the demand in the said step 3) comprises Various Seasonal, the zones of different crowd demand to rice taste and nutrition.
4. the method for adjusting White Rice Taste quality according to claim 1; It is characterized in that, further comprise: step 5) is carried out after food flavor judges the rice of allotment, if do not reach rice target quality index; Then repeating step 4), till reaching rice target quality index.
5. the method for adjusting White Rice Taste quality according to claim 1 is characterized in that, said food flavor is judged the various physicochemical properties evaluations that show in the subjective appreciation that comprises after rice boils and the digestion process.
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| CN2012100953291A CN102599412A (en) | 2012-04-01 | 2012-04-01 | Method for adjusting food flavor quality of rice |
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| CN2012100953291A CN102599412A (en) | 2012-04-01 | 2012-04-01 | Method for adjusting food flavor quality of rice |
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Cited By (10)
| 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 |
| CN104824543A (en) * | 2015-05-26 | 2015-08-12 | 梅照付 | Rice mixture |
| CN105738584A (en) * | 2016-02-25 | 2016-07-06 | 浙江省农业科学院作物与核技术利用研究所 | Method for judging excellent taste quality of late japonica rice |
| CN107836634A (en) * | 2017-10-20 | 2018-03-27 | 广州坤辉贸易有限公司 | A kind of colour nutritive formula organic rice and preparation method thereof |
| CN107897649A (en) * | 2017-10-20 | 2018-04-13 | 广州坤辉贸易有限公司 | A kind of concocting method of Bath horse base of a fruit scented rice |
| 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 |
| CN111802574A (en) * | 2020-08-18 | 2020-10-23 | 南通大学 | Method for improving taste of colored 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 |
| CN114617226A (en) * | 2021-11-25 | 2022-06-14 | 丰益(上海)生物技术研发中心有限公司 | Special rice for clay pot rice and preparation method thereof |
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| CN101223950A (en) * | 2008-01-29 | 2008-07-23 | 江苏田娘农业科技有限公司 | Formulation non-polluted rice |
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| CN101223950A (en) * | 2008-01-29 | 2008-07-23 | 江苏田娘农业科技有限公司 | Formulation non-polluted rice |
| CN101223949A (en) * | 2008-01-29 | 2008-07-23 | 江苏田娘农业科技有限公司 | Formulation green rice |
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Cited By (11)
| 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 |
| CN104824543A (en) * | 2015-05-26 | 2015-08-12 | 梅照付 | Rice mixture |
| CN105738584A (en) * | 2016-02-25 | 2016-07-06 | 浙江省农业科学院作物与核技术利用研究所 | Method for judging excellent taste quality of late japonica rice |
| CN107836634A (en) * | 2017-10-20 | 2018-03-27 | 广州坤辉贸易有限公司 | A kind of colour nutritive formula organic rice and preparation method thereof |
| CN107897649A (en) * | 2017-10-20 | 2018-04-13 | 广州坤辉贸易有限公司 | A kind of concocting method of Bath horse base of a fruit scented rice |
| 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 |
| CN111802574A (en) * | 2020-08-18 | 2020-10-23 | 南通大学 | Method for improving taste of colored 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 |
| CN114617226A (en) * | 2021-11-25 | 2022-06-14 | 丰益(上海)生物技术研发中心有限公司 | Special rice for clay pot rice and preparation method thereof |
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Application publication date: 20120725 |