CN104351655B - A kind of black rice instant porridge and processing method thereof - Google Patents
A kind of black rice instant porridge and processing method thereof Download PDFInfo
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- CN104351655B CN104351655B CN201410656250.0A CN201410656250A CN104351655B CN 104351655 B CN104351655 B CN 104351655B CN 201410656250 A CN201410656250 A CN 201410656250A CN 104351655 B CN104351655 B CN 104351655B
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Abstract
The invention discloses a kind of black rice instant porridge and processing method thereof, with amylose content below 8%, amylose molecule is made up of 100 ~ 140 or 260 ~ 300 glucose residues, the fresh brown rice of black rice of gel consistence 85 ~ 128mm, gelatinization point less than 69 DEG C is raw material, field is gathered in the crops, to remove residual leaf and surperficial unbound water through selection by winnowing, grind and go the fresh brown rice of husk to cook rice over a slow fire through immersions, boiling, insulation, obtain finished product after discrete, microwave treatment and heated-air drying.Need not grind the brown rice skin of de-black rice in process of the present invention, rice does not need expanded, and process does not need freezing, and dry run does not need freeze drying, and processing overall process does not need any additive, does not need any chemicals discrete; Gained instant porridge can retain the nutritional labeling in black rice, and rehydration is good, and it is edible that boiling water brews 5 ~ 8 minutes, and do not need other heating, gruel keeps traditional atherosclerotic, thickness agreeable to the taste, is a kind of green, healthy instant product.
Description
Technical field
The invention belongs to technical field of agricultural product process, be specifically related to a kind of black rice instant porridge and processing method thereof.
Background technology
Along with the quickening of people's rhythm of life, greatly facilitate the fast development of the instant product such as instant noodles, and take rice as the rice goods that good palatability is generally more liked by the consumer groups of staple food, this makes instant porridge product arise at the historic moment.Domestic market there is various rice instant porridge, in existing document and patent text, also reported many cereal gruels with nourishing effect.But at present the production of instant porridge product still exists many shortcomings, as large in equipment investment, production cost is high, Raw material processing bad adaptability, product rehydration is poor, mouthfeel instability; Product processing easily destroys original shape of the grain of rice toward contact, grain of rice form can not be kept after brewing, cause nutrient loss, lose the natural flavor of cereal, and keep shape of product or local flavor by adding the methods such as food additives in the product, current consumer can not be met again to fully natural green, healthy consumption demand.
Black rice, in history by as " tribute rice ", has again the good reputation of " king in world's rice ".Black rice is rich in the various nutrient elements such as protein, amino acid, carbohydrate, vitamin, calcium, phosphorus, potassium, magnesium, its nutrient composition content is significantly higher than common rice, in addition, black rice is also containing the natural functional competence material such as anthocyanin, flavones, having the functions such as scavenging free radicals, hypertension and hyperlipemia, reduction MCO, is a kind of desirable nourishing health-care food.The seed coat parcel that black rice grain of rice outside has one deck tough and tensile, wherein containing a large amount of melanin, is its elite place, beauty treatment is healthy and strong, anti-ageing diseases prevention has special effect, but it is difficult to well-done, necessary long-time immersion, autoclaving etc., make the people under current fast rhythm of life be difficult to enjoy black rice.
Summary of the invention
The problem such as the present invention is directed to that the rehydration of existing black rice instant porridge is poor, organoleptic quality is bad, cannot present traditional atherosclerotic, easily bring back to life, provide a kind of rehydration good, traditional atherosclerotic can be kept, nutritious, organoleptic quality good, the black rice instant porridge of not easily bringing back to life and processing method thereof.
For achieving the above object, the present invention adopts following technical scheme:
A kind of black rice instant porridge, its processing method selects fresh amylose content below 8%, amylose molecule is made up of 100 ~ 140 or 260 ~ 300 glucose residues, gel consistence 85 ~ 128mm, the black rice paddy of gelatinization point less than 69 DEG C (i.e. caustic SCC more than 6 grades), when maturation, the choosing of laggard sector-style is gathered in the crops afternoon in fine day, to remove the unbound water on the residual leaf of the residual branch of straw and rice husk, grind again and remove rice husk, the fresh brown rice of gained adds the water soaking 5 ~ 6 hours of its weight 2.2 ~ 3 times, boiling is incubated stewing 40 minutes after 10 ~ 15 minutes again, through discrete, to spread out and put on after straticulation microwave treatment 3 ~ 6 minutes, heated-air drying 30 ~ 40 minutes obtained finished products at 80 DEG C again.
Described black rice instant porridge adds boiling water brew 5 ~ 8 minutes i.e. edible, and do not need other heating, gruel keeps grain of rice curing state, keeps traditional atherosclerotic, thickness agreeable to the taste.
Black rice is black rice converted products, and the traditional Chinese medical science is thought, effect that black rice has in appetizing benefit, enriching yin and nourishing kidney, strengthening spleen and warming liver, improving eyesight are invigorated blood circulation, and ediblely can to promote longevity for a long time.Publication number is that the patent of invention of CN101341952A discloses a kind of instant black rice gruel, it is for raw material with black polished rice, white sugar, Semen sesami nigrum, through selecting materials, selected removal of impurities, pulverizing and sieving, slaking, pulverize again, mix obtained a kind of fast food breakfast food, but through 120 DEG C ~ 140 DEG C high-temperature maturings in its process, easily make nutrient loss serious, and product is pasty state after reconstituting, and can not form traditional atherosclerotic.Publication number is that the patent of invention of CN103355604A discloses a kind of black rice porridge and eating method thereof, with black rice sheet and white granulated sugar for raw material, by black rice through pulverizing, mix after expanded, compressing tablet, dry obtained black rice sheet with white granulated sugar and obtains finished product, its process is not only through 145 DEG C ~ 150 DEG C high temperature puffings, also need to adopt extruder, equipment investment is large, production cost is higher, can not keep traditional atherosclerotic.Publication number is that the patent of invention of CN102550957A discloses a kind of black rice flour with the combined instant gruel of milk powder, and its process without expanding treatment, but also comprises flavouring agent and trace mineral supplement in its raw material.In addition, also have many invention disclosed patents using black rice as raw material, nourishing gruel is prepared into together with the food materials that other have health-care efficacy, but not having with black rice is the report that gruel prepared by single raw material, and pulverize in its process or by black rice peeling, or through high temperature puffing, maybe need to add other additives such as adhesive, not only can not keep traditional atherosclerotic, also be difficult to the effective reservation really realizing nutriment, be difficult to the health care gruel forming a kind of green, nutrition.
The screening conditions of the black rice raw material that the present invention determines are keys of the present invention, without drying after its rice harvest, directly process grinding the fresh brown rice after removing husk, eliminating fresh paddy dehydration is this link of dry paddy, save manpower, material resources and the energy, the more important thing is, with conventional drying, black rice after processing is different, fresh brown rice of the present invention does not grind black rice husk, effectively can retain nutritional labeling and the anthocyanin of black rice, flavones isoreactivity composition, particularly process need not use any additive, save cost, and process technology can be made to simplify, the rehydration of gained converted products is better, and thickness is soft, and have traditional atherosclerotic, flavor quality is good.
The impact that the molecular mass of starch is brought back to life on fast food gruel is comparatively large, the amylose that relative molecular weight is large, because chain length, steric hindrance are large, not easily brings back to life; The amylose chain that relative molecular mass is little is short, is easy to diffusion in the solution, also not easily brings back to life.The present invention selects fresh amylose content below 8%, amylose molecule is made up of 100 ~ 140 or 260 ~ 300 glucose residues, the black rice of gel consistence 85 ~ more than 128mm, gelatinization point less than 69 DEG C (i.e. caustic SCC more than 6 grades) is raw material, the length of its amylose chain is suitable for, can guarantee that material quality is stablized, gained fast food gruel is not easily brought back to life, thus ensure that gruel has good quality, processing technology can be made again to simplify energy-conservation.
Need not grind de-black meter meter Pi in process of the present invention, rice does not need expanded, and process does not need freezing, dry run does not need freeze drying, processing overall process does not need any additive, does not need the chemicals such as any alcohol discrete, effectively can retain the various nutritional labelings in black rice; Gained instant porridge is single raw material with black rice, its rehydration is good, it is edible that boiling water brews 5 ~ 8 minutes, gruel after brewing keeps grain of rice curing state, keeps traditional atherosclerotic, thickness agreeable to the taste, also can be arranged in pairs or groups from food such as main separation black sesame powder, walnut powder, oats by consumer, be a kind of green, healthy instant product.
Detailed description of the invention
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
Embodiment 1:
From the fresh brown rice sample that the production base of commercially available black rice is collected, filter out that amylose content is 6.41%, amylose molecule is made up of 260 glucose residues, the black rice paddy rice of gel consistence 94.7mm, gelatinization point 67 DEG C.When paddy rice is ripe, gathers in the crops the choosing of laggard sector-style afternoon in fine day, remove the residual leaf of the residual branch of straw, also remove unbound water on rice husk simultaneously, then grind remove rice husk after obtain fresh brown rice.The fresh brown rice of black rice added the water soaking of its weight 3 times after 6 hours, then boiling is incubated stewing 40 minutes after 15 minutes, then discrete, spread microwave treatment out 6 minutes, then at 80 DEG C heated-air drying 40 minutes obtained black rice instant porridges.It is edible that the instant porridge product boiling water produced brews 5 ~ 8 minutes, does not need other heating.
Embodiment 2:
From the fresh brown rice sample that the production base of commercially available black rice is collected, filter out that amylose content is 4.74%, amylose molecule is made up of 140 glucose residues, the black rice paddy rice of gel consistence 87.7mm, gelatinization point 62 DEG C.When paddy rice is ripe, gathers in the crops the choosing of laggard sector-style afternoon in fine day, remove the residual leaf of the residual branch of straw, also remove unbound water on rice husk simultaneously, then grind remove rice husk after obtain fresh brown rice.The fresh brown rice of black rice added the water soaking of its weight 2.2 times after 5 hours, then boiling is incubated stewing 40 minutes after 10 minutes, then discrete, spread microwave treatment out 3 minutes, then at 80 DEG C heated-air drying 35 minutes obtained black rice instant porridges.It is edible that the instant porridge product boiling water produced brews 5 ~ 8 minutes, does not need other heating.
Embodiment 3:
With black rice strain " good fortune purple 917 " for raw material, this strain is by meiophase " Nantan84 " rice strain warp
60co-gamma-rays 0.5 ten thousand X radiation, M
1in generation, selects Different Variation strain 161 strains such as ripe phase, through Foochow, Zhaoan, ground continuous 5 generations such as Minhou carry out " selection of field pedigree ", " indoor rice matter chemical examination ", " food flavor appraise " " three reselection procedure ", obtain by for the gene seed selection of accumulation quality trait, its fresh amylose content is 0.70%, amylose molecule is made up of 100 glucose residues, gel consistence 101.7mm, gelatinization point 55 DEG C.When paddy rice is ripe, gathers in the crops the choosing of laggard sector-style afternoon in fine day, remove the residual leaf of the residual branch of straw, also remove unbound water on rice husk simultaneously, then grind remove rice husk after obtain fresh brown rice.The fresh brown rice of black rice added the water soaking of its weight 2.2 times after 5 hours, then boiling is incubated stewing 40 minutes after 10 minutes, then discrete, spread microwave treatment out 3 minutes, then at 80 DEG C heated-air drying 30 minutes obtained black rice instant porridges.It is edible that the instant porridge product boiling water produced brews 5 ~ 8 minutes, does not need other heating.
Embodiment 4:
Stochastic buying black rice is a from the market, records that its amylose content is 16.80%, amylose molecule is made up of 205 glucose residues, gel consistence 51.0mm, gelatinization point 76 DEG C.Black rice instant porridge is made by the processing method of embodiment 1.Still congee water stratification after the instant porridge product boiling water produced brews 8 minutes, the grain of rice is very hard, does not have traditional atherosclerotic.
Carry out contrast test to the black rice instant porridge prepared by embodiment 1-4, contrast its finished appearance, gruel state and mouthfeel etc., it the results are shown in Table 1 simultaneously.
The black rice instant porridge contrast and experiment of table 1 embodiment 1-4
As seen from Table 1, embodiment 1-3 gained black rice instant porridge is after boiling water brews 5 ~ 8 minutes, and rehydration is fast, and gruel all can keep rice kernel shape, and in traditional atherosclerotic, viscosity is good, does not bring back to life after placement, gruel soft taste; In addition, contrast before and after being processed by embodiment 1 and embodiment 4 is visible, the raw material of embodiment 1 and embodiment 4 is after identical processing method process, it is slow that embodiment 4 gained instant black rice gruel brews rear rehydration, the grain of rice is very hard, congee body and water stratification, and viscosity is poor, there is the phenomenon of bringing back to life after placement, illustrate that the selection of raw material is very large to gruel qualitative effects.
The processing method that the present invention sets up comprises " key index of black rice raw material screening " and " preferred condition (only grinding the fresh brown rice removing husk after gathering in the crops) during Raw material processing ", by the instant porridge stay in grade that the present invention produces, be expected to develop into a green, healthy novel instant food.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering 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.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104719772A (en) * | 2015-03-17 | 2015-06-24 | 浙江大学 | Preparation method of instant black rice |
| CN105995544B (en) * | 2016-05-23 | 2017-07-14 | 福建农林大学 | A kind of pure natural fast food full nutrition congee and its processing method |
| CN106343330A (en) * | 2016-08-25 | 2017-01-25 | 安徽瑞璞牡丹科技有限公司 | Preparation method of instant health peony porridge |
| CN107129895A (en) * | 2017-05-24 | 2017-09-05 | 合肥华创现代农业科技有限公司 | Stomach strengthening and digestion promoting health rice wine and preparation method thereof |
| CN107821970A (en) * | 2017-11-14 | 2018-03-23 | 解园园 | One kind rushes health care fast food various grains gruel |
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| CN100500024C (en) * | 2004-02-12 | 2009-06-17 | 肖兆泉 | Process for preparing rice matter of instant rice porridge and cooked rice |
| CN101341952B (en) * | 2008-08-14 | 2012-05-23 | 刘汉林 | Instant black rice gruel |
| CN101473914A (en) * | 2009-01-09 | 2009-07-08 | 张丽萍 | Five-cereal instant rice gruel and method for producing the same |
| CN103652592B (en) * | 2014-01-03 | 2015-07-15 | 重庆市中药研究院 | Rice grain brewing type instant convenient porridge and preparation method thereof |
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