CN105231136A - Cooked fruit pulp rice and making method thereof - Google Patents
Cooked fruit pulp rice and making method thereof Download PDFInfo
- Publication number
- CN105231136A CN105231136A CN201510645779.7A CN201510645779A CN105231136A CN 105231136 A CN105231136 A CN 105231136A CN 201510645779 A CN201510645779 A CN 201510645779A CN 105231136 A CN105231136 A CN 105231136A
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- Prior art keywords
- rice
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- fruit pulp
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Abstract
The invention discloses a cooked fruit pulp rice. The cooked fruit pulp rice is made through using, by weight, 200-210 parts of rice, 40-45 parts of strawberry, 3-4 parts of minced ginger, 5-6 parts of coffee powder, 1-2 parts of rose flower, 2-3 parts of pearl powder, 1-2 parts of Poria cocos, 3-4 parts of ginseng, 2-2.5 parts of beta-cyclodextrin and 0.2-0.3 parts of garlicin. Rice is immersed in a beta-cyclodextrin solution and then undergoes ultrahigh pressure treatment, so infiltration of beta-cyclodextrin into rice particles is effectively promoted, and infiltration of amylose to an amylopectin crystallization region is inhibited, thereby retrogradation of the cooked fruit pulp rice is delayed; beta-cyclodextrin envelopes garlicin, so moldiness is inhibited, and the shelf life of the cooked fruit pulp rice is prolonged; and the cooked fruit pulp rice has face nourishing efficacy.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of pulp rice and preparation method thereof.
Background technology
Instant-rice is given birth to along with the quickening application of modern life rhythm, and it needs heating using microwave or with boiling water stewing bubble a few minutes and edible, facilitates the life of people.At present, aspect rice manufacturing enterprise emerges in multitude, the product category of producing is various, local flavor is different, but its Consumer acceptance is not high, what mainly often have due to consumer is half-cooked rice, and mouthfeel is bad, therefore how to improve cooked rice quality, alleviate rice and return the half-cooked problem becoming needs at present and solve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of pulp rice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of pulp rice, be made up of the raw material of following weight portion:
Rice 200-210, strawberry 40-45, bruised ginger 3-4, ground coffee 5-6, rose 1-2, pearl powder 2-3, Poria cocos 1-2, ginseng 3-4, cycloheptaamylose 2-2.5, allicin 0.2-0.3.
The preparation method of described pulp rice, comprises the following steps:
(1) rose, pearl powder, Poria cocos, people are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) added water by cycloheptaamylose and be mixed with saturated solution, then add allicin and stir cycloheptaamylose saturated solution, then ultrasonic wave process 40 minutes at 30 DEG C, obtains inclusion complex in solution;
(3) inclusion complex in solution is diluted with water to concentration and reaches 2%, then will add rice, soak 30 minutes at normal pressure 60 DEG C, then in 500MPa, soak 20 minutes at 40 DEG C, then rice is pulled out, drain;
(4) strawberry is diced, send into baking oven, discharging when water content is down to 8-10%;
(5) raw material that step (1), (3) gained material and above-mentioned technique are not used is mixed into pot, add suitable quantity of water, precook 5-7 minute at 100 DEG C, then gained material cold water flush is disperseed, drain, mix thoroughly with step (4) gained mixing of materials, packaging, at 121 DEG C, sterilizing 15 minutes, to obtain final product.
Advantage of the present invention is: rice of the present invention adopts cycloheptaamylose solution to soak, adopt ultra high pressure treatment simultaneously, effective promotion cycloheptaamylose penetrates into rice pellets inside, with starch molecule effect, amylose is suppressed to penetrate into amylopectin crystal region, thus delay of the present invention bringing back to life, and cycloheptaamylose envelope allicin, allicin is also along with cycloheptaamylose penetrates into rice inside, can suppress to go mouldy, thus effectively extend shelf life of the present invention, in addition, the present invention also containing multiple medicinal herb components, has effect of beauty treatment.
Detailed description of the invention
A kind of pulp rice, be made up of the raw material of following weight portion (kilogram):
Rice 200, strawberry 40, bruised ginger 3, ground coffee 5, rose 1, pearl powder 2, Poria cocos 1, ginseng 3, cycloheptaamylose 2, allicin 0.2.
The preparation method of described pulp rice, comprises the following steps:
(1) rose, pearl powder, Poria cocos, people are participated in the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) added water by cycloheptaamylose and be mixed with saturated solution, then add allicin and stir cycloheptaamylose saturated solution, then ultrasonic wave process 40 minutes at 30 DEG C, obtains inclusion complex in solution;
(3) inclusion complex in solution is diluted with water to concentration and reaches 2%, then will add rice, soak 30 minutes at normal pressure 60 DEG C, then in 500MPa, soak 20 minutes at 40 DEG C, then rice is pulled out, drain;
(4) strawberry is diced, send into baking oven, discharging when water content is down to 8%;
(5) raw material that step (1), (3) gained material and above-mentioned technique are not used is mixed into pot, add suitable quantity of water, precook at 100 DEG C 5 minutes, then gained material cold water flush is disperseed, drain, mix thoroughly with step (4) gained mixing of materials, packaging, at 121 DEG C, sterilizing 15 minutes, to obtain final product.
Claims (2)
1. a pulp rice, is characterized in that being made up of the raw material of following weight portion:
Rice 200-210, strawberry 40-45, bruised ginger 3-4, ground coffee 5-6, rose 1-2, pearl powder 2-3, Poria cocos 1-2, ginseng 3-4, cycloheptaamylose 2-2.5, allicin 0.2-0.3.
2. the preparation method of pulp rice according to claim 1, is characterized in that comprising the following steps:
(1) rose, pearl powder, Poria cocos, people are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) added water by cycloheptaamylose and be mixed with saturated solution, then add allicin and stir cycloheptaamylose saturated solution, then ultrasonic wave process 40 minutes at 30 DEG C, obtains inclusion complex in solution;
(3) inclusion complex in solution is diluted with water to concentration and reaches 2%, then will add rice, soak 30 minutes at normal pressure 60 DEG C, then in 500MPa, soak 20 minutes at 40 DEG C, then rice is pulled out, drain;
(4) strawberry is diced, send into baking oven, discharging when water content is down to 8-10%;
(5) raw material that step (1), (3) gained material and above-mentioned technique are not used is mixed into pot, add suitable quantity of water, precook 5-7 minute at 100 DEG C, then gained material cold water flush is disperseed, drain, mix thoroughly with step (4) gained mixing of materials, packaging, at 121 DEG C, sterilizing 15 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510645779.7A CN105231136A (en) | 2015-10-09 | 2015-10-09 | Cooked fruit pulp rice and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510645779.7A CN105231136A (en) | 2015-10-09 | 2015-10-09 | Cooked fruit pulp rice and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231136A true CN105231136A (en) | 2016-01-13 |
Family
ID=55029200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510645779.7A Pending CN105231136A (en) | 2015-10-09 | 2015-10-09 | Cooked fruit pulp rice and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231136A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456150A (en) * | 2003-06-04 | 2003-11-19 | 王景成 | Garlicin injection preparation |
| CN102488141A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
| CN103704614A (en) * | 2013-12-13 | 2014-04-09 | 明光市双喜粮油食品有限公司 | Chrysanthemum rice capable of clearing heat and preserving health, and preparation method thereof |
| CN103719680A (en) * | 2013-12-13 | 2014-04-16 | 明光市双喜粮油食品有限公司 | Health cooked rice with mellow black tea taste and preparation method thereof |
| CN104431739A (en) * | 2015-01-07 | 2015-03-25 | 安徽燕之坊食品有限公司 | Cooked rice capable of invigorating stomach promoting digestion and preparation method thereof |
-
2015
- 2015-10-09 CN CN201510645779.7A patent/CN105231136A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456150A (en) * | 2003-06-04 | 2003-11-19 | 王景成 | Garlicin injection preparation |
| CN102488141A (en) * | 2011-11-28 | 2012-06-13 | 江南大学 | Method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation |
| CN103704614A (en) * | 2013-12-13 | 2014-04-09 | 明光市双喜粮油食品有限公司 | Chrysanthemum rice capable of clearing heat and preserving health, and preparation method thereof |
| CN103719680A (en) * | 2013-12-13 | 2014-04-16 | 明光市双喜粮油食品有限公司 | Health cooked rice with mellow black tea taste and preparation method thereof |
| CN104431739A (en) * | 2015-01-07 | 2015-03-25 | 安徽燕之坊食品有限公司 | Cooked rice capable of invigorating stomach promoting digestion and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |
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| RJ01 | Rejection of invention patent application after publication |