CN104351655B - A kind of black rice instant porridge and processing method thereof - Google Patents

Abstract

The invention discloses a black rice instant porridge and a processing method thereof. The amylose content is below 8%, the amylose molecules are composed of 100-140 or 260-300 glucose residues, and the gel consistency is 85-128mm. , Black rice fresh brown rice with a gelatinization temperature below 69°C is used as raw material. The fresh brown rice harvested in the field, air-selected to remove residual leaves and surface unbound water, and ground to remove the chaff is soaked, steamed, kept warm and stewed, separated, The finished product is obtained after microwave treatment and hot air drying. In the process of the present invention, it is not necessary to grind the brown rice husk of the black rice, the rice does not need to be puffed, the process does not need to be frozen, the drying process does not need to be freeze-dried, the whole process does not need any additives, and does not need any chemicals to be separated; the obtained instant food Porridge can retain the nutrients in black rice, and has good rehydration properties. It can be eaten after brewing in boiling water for 5-8 minutes without additional heating. product.

Description

A kind of black rice instant porridge and its processing method

technical field

The invention belongs to the technical field of agricultural product processing, and in particular relates to a black rice instant porridge and a processing method thereof.

Background technique

With the acceleration of people's life rhythm, the rapid development of instant noodles and other instant food products has been greatly promoted, and consumers who take rice as their staple food generally prefer rice products with good palatability, which makes instant porridge products emerge as the times require. Various rice porridges have appeared in the domestic market at present, and many grain porridge products with nourishing effects have also been reported in existing documents and patent texts. However, there are still many shortcomings in the production of instant porridge products at present, such as large equipment investment, high production cost, poor raw material processing adaptability, poor product rehydration, and unstable taste; After soaking, the shape of rice grains cannot be maintained, resulting in the loss of nutrients and the loss of the natural flavor of the grains. However, adding food additives to the product to maintain the shape or flavor of the product cannot meet the needs of today's consumers for pure natural green and healthy consumption.

Black rice has been regarded as "tribute rice" in history, and has the reputation of "king of rice in the world". Black rice is rich in protein, amino acids, carbohydrates, vitamins, calcium, phosphorus, potassium, magnesium and other nutrients, and its nutrient content is significantly higher than that of ordinary rice. In addition, black rice also contains natural anthocyanins, flavonoids and other functions Type active substance, which has the functions of scavenging free radicals, lowering blood pressure and fat, reducing myocardial oxygen consumption, etc. It is an ideal nourishing and health food. Black rice grains are covered with a layer of tough seed coat, which contains a large amount of melanin, which is its essence. It has miraculous effects on beauty and health, anti-aging and disease prevention, but it is difficult to boil, and must be soaked for a long time, high-pressure cooking, etc. It is difficult for people under the fast pace of life to enjoy black rice.

Contents of the invention

The present invention aims at the existing black rice instant porridge with poor rehydration property, poor sensory quality, failure to present traditional porridge shape, and easy reversion, and provides a kind of porridge with good rehydration property, which can maintain traditional porridge shape, rich nutrition, and good sensory quality , non-retrograde black rice instant porridge and processing method thereof.

To achieve the above object, the present invention adopts the following technical solutions:

A black rice instant porridge, the processing method of which is to select the amylose content of fresh brown rice below 8%, the amylose molecule is composed of 100-140 or 260-300 glucose residues, the gel consistency is 85-128mm, and the paste For black rice with a temperature below 69°C (that is, the alkali digestion value is above grade 6), when it is mature, it will be selected by winnowing after harvesting in the afternoon on a sunny day to remove the unbound water on the residual branches and leaves of the straw and the rice husk, and then grind it. Remove the husk, add 2.2-3 times the weight of the fresh brown rice to soak for 5-6 hours, then cook for 10-15 minutes, keep warm for 40 minutes, separate and spread into a thin layer, then microwave for 3-6 minutes , and then dried with hot air at 80°C for 30-40 minutes to obtain the finished product.

The black rice instant porridge can be eaten after being brewed with boiling water for 5-8 minutes without additional heating, and the porridge product maintains the ripe state of rice grains, maintains the traditional porridge shape, and is sticky and palatable.

Black rice is a processed product of black rice. Traditional Chinese medicine believes that black rice has the effects of appetizing and benefiting the middle, nourishing yin and tonifying the kidney, strengthening the spleen and warming the liver, improving eyesight and promoting blood circulation. Long-term consumption can prolong life. The invention patent with the publication number CN101341952A discloses a kind of instant black rice porridge, which uses black japonica rice, white sugar, and black sesame as raw materials, and is prepared by selecting materials, selecting and removing impurities, crushing and sieving, ripening, crushing, and mixing. It is a kind of instant breakfast food, but it is cooked at a high temperature of 120 ° C to 140 ° C during the processing process, which easily causes serious loss of nutrients, and the product is mushy after brewing, and cannot be formed into a traditional porridge. The invention patent with the publication number CN103355604A discloses a kind of black rice porridge and its eating method. Using black rice flakes and white sugar as raw materials, the black rice is crushed, puffed, pressed into tablets, and dried to make black rice flakes and then mixed with white sugar. The finished product is made by mixing, and the processing process is not only extruded at a high temperature of 145°C to 150°C, but also needs to be extruded and extruded. The equipment investment is large, the production cost is high, and the traditional porridge shape cannot be maintained. The invention patent with the publication number CN102550957A discloses a combination type instant porridge made of black rice flour and milk powder. It is not puffed during processing, but its raw materials also contain flavoring agents and trace additives. In addition, there are also many published invention patents that use black rice as a raw material to prepare nourishing porridge together with other food materials with health benefits, but there is no report of using black rice as a single raw material to prepare porridge, and during its processing or Peeling black rice and crushing it, or puffing it at high temperature, or adding other additives such as adhesives, not only cannot maintain the traditional porridge shape, but also it is difficult to truly effectively retain nutrients, and it is difficult to form a green and nutritious health porridge .

The screening condition of the black rice raw material determined by the present invention is the key of the present invention. After the rice is harvested, the fresh brown rice after the husk is removed is directly processed without drying the rice, which saves the dehydration of the fresh rice into dry rice. link, saving manpower, material resources and energy, and more importantly, unlike the commonly used dried and processed black rice, the fresh brown rice of the present invention has not been milled to remove the black rice skin, which can effectively retain the nutritional components and color of the black rice Active ingredients such as glycosides and flavonoids, especially the processing process does not need to use any additives, which saves costs and simplifies processing technology; the resulting processed products have good rehydration properties, are sticky and soft, have a traditional porridge shape, and have good flavor and quality.

The molecular weight of starch has a great influence on the retrogradation of instant porridge. Amylose with a relatively large molecular weight is not easy to retrograde due to its chain length and steric hindrance; amylose with a small molecular weight has short chains and is easy to diffuse in the solution. , and it is not easy to regenerate. In the present invention, the amylose content of fresh brown rice is less than 8%, the amylose molecule is composed of 100-140 or 260-300 glucose residues, the gel consistency is more than 85-128mm, and the gelatinization temperature is less than 69°C (that is, alkali digestion Value 6 or above) black brown rice as raw material, the length of its amylose chain is suitable, which can ensure the stable quality of the raw material, so that the obtained instant porridge is not easy to regenerate, so as to ensure that the porridge has a good quality, and the processing technology can be improved. Simplify energy savings.

In the processing process of the present invention, there is no need to grind the black rice skin, the rice does not need to be puffed, the processing process does not need to be frozen, the drying process does not need to be freeze-dried, the whole process does not need any additives, and does not need any chemicals such as alcohol to disperse. The various nutrients in black rice are retained; the obtained instant porridge uses black rice as a single raw material, which has good rehydration properties and can be eaten after brewing in boiling water for 5 to 8 minutes. Porridge-like, sticky and palatable, consumers can also choose sesame powder, walnut powder, oatmeal and other foods to match. It is a green and healthy instant food product.

Detailed ways

In order to make the content of the present invention easier to understand, the technical solutions of the present invention will be further described below in conjunction with specific embodiments, but the present invention is not limited thereto.

Example 1:

Black rice with an amylose content of 6.41%, an amylose molecule consisting of 260 glucose residues, a gelatinous consistency of 94.7mm, and a gelatinization temperature of 67°C was screened from fresh brown rice samples collected from commercially available black rice production bases. . When the rice is mature, wind selection is carried out after harvesting in the afternoon on a sunny day to remove the residual branches and leaves of the rice straw, and at the same time remove the unbound water on the rice husk, and then grind the rice husk to obtain fresh brown rice. Black rice Fresh brown rice is soaked in water 3 times its weight for 6 hours, then steamed for 15 minutes, kept warm for 40 minutes, then separated, spread out and microwaved for 6 minutes, and then dried with hot air at 80°C for 40 minutes to obtain black rice speed porridge. The instant porridge produced can be eaten after brewing in boiling water for 5-8 minutes without additional heating.

Example 2:

Black rice with an amylose content of 4.74%, an amylose molecule consisting of 140 glucose residues, a gelatinous consistency of 87.7mm, and a gelatinization temperature of 62°C was screened from fresh brown rice samples collected from commercially available black rice production bases. . When the rice is mature, wind selection is carried out after harvesting in the afternoon on a sunny day to remove the residual branches and leaves of the rice straw, and at the same time remove the unbound water on the rice husk, and then grind the rice husk to obtain fresh brown rice. Black rice Fresh brown rice is soaked in water 2.2 times its weight for 5 hours, then steamed for 10 minutes, kept warm for 40 minutes, then separated, spread out and microwaved for 3 minutes, and then dried with hot air at 80°C for 35 minutes to obtain black rice speed porridge. The instant porridge produced can be eaten after brewing in boiling water for 5-8 minutes without additional heating.

Example 3:

The black rice line "Fuzi 917" was used as the raw material. The "Nantan84" rice plants in the meiosis stage were irradiated with 05,000 roentgens of ⁶⁰ Co-γ rays, and 161 different mutant strains such as the ripening stage _were selected for the M1 generation. After 5 consecutive generations in Fuzhou, Zhao'an, Minhou and other places, the "triple selection" of "field pedigree selection", "indoor rice quality test" and "taste evaluation" was carried out, and the quality trait genes were accumulated generation by generation. The amylose content of fresh brown rice is 0.70%, the amylose molecule is composed of 100 glucose residues, the gel consistency is 101.7mm, and the gelatinization temperature is 55°C. When the rice is mature, wind selection is carried out after harvesting in the afternoon on a sunny day to remove the residual branches and leaves of the rice straw, and at the same time remove the unbound water on the rice husk, and then grind the rice husk to obtain fresh brown rice. Black rice Fresh brown rice is soaked in water 2.2 times its weight for 5 hours, then steamed for 10 minutes, kept warm for 40 minutes, then separated, spread out and microwaved for 3 minutes, and then dried with hot air at 80°C for 30 minutes to obtain black rice speed porridge. The instant porridge produced can be eaten after brewing in boiling water for 5-8 minutes without additional heating.

Example 4:

A portion of black rice was randomly purchased from the market, and the amylose content was measured to be 16.80%, the amylose molecule was composed of 205 glucose residues, the gel consistency was 51.0mm, and the gelatinization temperature was 76°C. The processing method of embodiment 1 is made black rice instant porridge. The produced instant porridge product is brewed in boiling water for 8 minutes, and the porridge is still dehydrated. The rice grains are very hard and do not have the traditional porridge shape.

The black rice instant porridge prepared in Examples 1-4 was subjected to a comparative test, and its finished product appearance, porridge state and mouthfeel were compared at the same time, and the results are shown in Table 1.

The black rice instant porridge comparative experiment result of table 1 embodiment 1-4

As can be seen from Table 1, the black rice instant porridge obtained in Examples 1-3 is rehydrated quickly after being brewed in boiling water for 5 to 8 minutes, and the porridge products can maintain the shape of rice grains, which are traditional porridge-like and have good viscosity. Regeneration does not take place, and the porridge mouthfeel is soft; in addition, by the contrast before and after processing of embodiment 1 and embodiment 4, it can be seen that after the raw materials of embodiment 1 and embodiment 4 are processed by the same processing method, the instant black rice gained in embodiment 4 The rehydration of porridge after brewing is slow, the rice grains are very hard, the porridge body and water are separated, the viscosity is poor, and the phenomenon of regeneration occurs after being placed, which shows that the choice of raw materials has a great impact on the quality of porridge.

The processing method established by the present invention includes "key indicators for black rice raw material screening" and "optimal state during raw material processing (that is, fresh brown rice with only the chaff removed after harvesting)", and the instant porridge produced according to the present invention has stable quality, It is expected to develop into a green and healthy new instant food.

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (1)

1. the processing method of a black rice instant porridge, it is characterized in that: the fresh black rice paddy that field gathers in the crops is removed residual leaf and surperficial unbound water through selection by winnowing, grinding the water soaking 5 ~ 6 hours going to add in the fresh brown rice of husk its weight 2.2 ~ 3 times, boiling is incubated stewing 40 minutes after 10 ~ 15 minutes, through discrete, to spread out and put on after straticulation microwave treatment 3 ~ 6 minutes, then at 80 DEG C heated-air drying 30 ~ 40 minutes obtained described black rice instant porridges;

The amylose content of described fresh brown rice is below 8%, and amylose molecule is made up of 100 ~ 140 or 260 ~ 300 glucose residues, gel consistence 85 ~ 128mm, gelatinization point less than 69 DEG C.