CN106690010A - Rice quality strengthening method - Google Patents
Rice quality strengthening method Download PDFInfo
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- CN106690010A CN106690010A CN201611076490.9A CN201611076490A CN106690010A CN 106690010 A CN106690010 A CN 106690010A CN 201611076490 A CN201611076490 A CN 201611076490A CN 106690010 A CN106690010 A CN 106690010A
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- vitamin
- treatment liquid
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 98
- 235000009566 rice Nutrition 0.000 title claims abstract description 98
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000005728 strengthening Methods 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 97
- 238000011282 treatment Methods 0.000 claims abstract description 61
- 238000012545 processing Methods 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 26
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000003814 drug Substances 0.000 claims description 9
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 8
- 239000007921 spray Substances 0.000 claims description 8
- -1 diacetyl tartarate Chemical compound 0.000 claims description 6
- 235000018977 lysine Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 4
- 235000021355 Stearic acid Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930003451 Vitamin B1 Natural products 0.000 claims description 4
- 229930003471 Vitamin B2 Natural products 0.000 claims description 4
- 229930003316 Vitamin D Natural products 0.000 claims description 4
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 125000005456 glyceride group Chemical group 0.000 claims description 4
- 239000003595 mist Substances 0.000 claims description 4
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 4
- 229960002477 riboflavin Drugs 0.000 claims description 4
- 239000008117 stearic acid Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 229960003495 thiamine Drugs 0.000 claims description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 4
- 235000008521 threonine Nutrition 0.000 claims description 4
- 235000010374 vitamin B1 Nutrition 0.000 claims description 4
- 239000011691 vitamin B1 Substances 0.000 claims description 4
- 235000019164 vitamin B2 Nutrition 0.000 claims description 4
- 239000011716 vitamin B2 Substances 0.000 claims description 4
- 235000019158 vitamin B6 Nutrition 0.000 claims description 4
- 239000011726 vitamin B6 Substances 0.000 claims description 4
- 235000019166 vitamin D Nutrition 0.000 claims description 4
- 239000011710 vitamin D Substances 0.000 claims description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 4
- 229940011671 vitamin b6 Drugs 0.000 claims description 4
- 229940046008 vitamin d Drugs 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 150000002669 lysines Chemical class 0.000 claims description 2
- 150000003588 threonines Chemical class 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000032683 aging Effects 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 description 8
- 239000004472 Lysine Substances 0.000 description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000008236 heating water Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 241000219095 Vitis Species 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012937 correction Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a rice quality strengthening method and relates to a rice processing method. The method comprises steps as follows: (1), preparation of a strengthening treatment solution; (2), spraying treatment for rice; (3), freezing treatment; (4), gelatinization treatment; (5), drying treatment. Based on a series of processing operation on rice, content of nutritional ingredients of rice is effectively increased, nutritional ingredient fixing capacity of rice is improved, and nutrient loss rate caused by processing operation such as washing and the like is reduced; besides, appearance condition of the rice is improved, the ageing speed of the rice is reduced, eatable quality is improved, integrated quality and strengthening effect are good, and the economic benefit is higher.
Description
Technical field
The present invention relates to a kind of processing and treating method of rice, and in particular to a kind of method of rice quality reinforcing.
Background technology
Rice is the staple food crop of China, and population of the whole nation with rice as staple food accounts for the half of total number of people.Cause
This ensures that paddy rice healthy growth is particularly important.During people's daily consumption rice, need to carry out elutriation operation, this measure can not more
What is avoided causes the loss of rice amino acid, vitamins and other nutritious components, and then reduces its edibility, although people are continuous
The improper of operation is avoided, but the effect for playing is an utterly inadequate amount.This people is operated by carrying out fortification etc. to rice
To avoid the generation of above mentioned problem, but the problems such as rice ageing speed fast, quality decline can be caused more than existing method, and for battalion
Foster storage rate does not reach satisfied degree still.
The content of the invention
The present invention is intended to provide a kind of method of rice quality reinforcing.
The present invention is achieved through the following technical solutions：
A kind of method of rice quality reinforcing, comprises the following steps：
（1）Intensive treatment liquid is prepared：
The material for weighing correspondence weight portion is configured to intensive treatment liquid, the percentage by weight of each composition in the intensive treatment liquid
For：6 ~ 8% lysines, 3 ~ 4% threonines, 2 ~ 4% B B-complexes, 0.3 ~ 0.5% diacetyl tartarate fatty glyceride, 0.2 ~
0.4% stearic acid monoglycerides, 0.2 ~ 0.4% sucrose, 0.04 ~ 0.06% Chinese medicine extract, balance of water；
（2）Rice spray treatment：
Rice to be processed is put into roller, intensive treatment liquid mist is sprayed on the grain of rice for stirring while roller is rotated
On, while it is 37 ~ 39 DEG C to keep the temperature in roller, the amount of intensive treatment liquid spraying is the 1/6 ~ 1/5 of rice gross mass；
（3）Freezing processing：
By step（2）Rice after spray treatment takes out, and is put into drying box to dry to overall water content and is after 12 ~ 14%, then will
It is placed in -2 ~ -4 DEG C under conditions of freezing processing, taken out after 1 ~ 1.2h standby；
（4）Gelatinization is processed：
By step（3）Rice after treatment is put into microwave treatment instrument, is taken after 140 ~ 160s of gelatinization treatment is carried out to it with microwave
Go out standby；
（5）Dried process：
By step（4）Rice after treatment be put into temperature in the environment of 44 ~ 46 DEG C drying be not more than 10% to water content after i.e.
Can.
Further, step（1）Described in B B-complex in contain vitamin B1, vitamin B2, vitamin B6, dimension
Raw element C and vitamin D.
Further, step（1）Described in Chinese medicine extract be by the water extract of the water extract of grape pip and dried orange peel by
Weight compares 1：2 mix.
Further, step（2）Described in intensive treatment liquid be previously heated to 32 ~ 34 DEG C.
Further, step（4）Described in microwave power be 380 ~ 410W.
The present invention has the advantages that：
Contain various edible film-forming components, the amino acid for increasing, vitamin etc. in unique intensive treatment liquid prepared of the invention
Composition realizes the fortification purpose to rice, and the addition of micro Chinese medicine extract improves the holding time of rice, and by force
Change the film forming for the treatment of fluid preferably, freezing processing operation is carried out to rice afterwards, using the temperature difference and the phenomenon of low temperature shrinkage, enhancing
Wrapping property of the film to rice, and the stability of nutritional ingredient is improve, the gelatinization treatment operation for then carrying out can make rice
Surface is gelatinized, and structure is more fine and close, improves the fixed effect of film and rice itself to nutritional ingredient, while because in advance to big
Meter Jin Hang low-temperature treatments, reduce destructiveness of the gelatinization to nutritional ingredient, and the outward appearance condition after being conducive to lifting to be gelatinized.
The present invention is by a series for the treatment of operation of rice, effectively improving the content of rice nutrition composition, and improve rice pair
The crystallized ability of nutritional ingredient, reduces the turnover rate of the process operation nutrition such as elutriation, improves its outward appearance condition again in addition, drops
Low its aging speed, edible quality also gets a promotion, and integrated quality reinforcing effect is good, and economic benefit is higher.
Specific embodiment
Embodiment 1
A kind of method of rice quality reinforcing, comprises the following steps：
（1）Intensive treatment liquid is prepared：
The material for weighing correspondence weight portion is configured to intensive treatment liquid, the percentage by weight of each composition in the intensive treatment liquid
For：6% lysine, 3% threonine, 2% B B-complex, 0.3% diacetyl tartarate fatty glyceride, 0.2% stearic acid list are sweet
Ester, 0.2% sucrose, 0.04% Chinese medicine extract, balance of water；
（2）Rice spray treatment：
Rice to be processed is put into roller, intensive treatment liquid mist is sprayed on the grain of rice for stirring while roller is rotated
On, while it is 37 DEG C to keep the temperature in roller, the amount of intensive treatment liquid spraying is the 1/6 of rice gross mass；
（3）Freezing processing：
By step（2）Rice after spray treatment takes out, and is put into drying box to dry to overall water content and is after 12 ~ 13%, then will
It is placed in -2 DEG C under conditions of freezing processing, taken out after 1h standby；
（4）Gelatinization is processed：
By step（3）Rice after treatment is put into microwave treatment instrument, takes out standby after gelatinization treatment 140s is carried out to it with microwave
With；
（5）Dried process：
By step（4）After rice after treatment is put into temperature for drying is not more than 10% to water content in the environment of 44 DEG C.
Further, step（1）Described in B B-complex in contain vitamin B1, vitamin B2, vitamin B6, dimension
Raw element C and vitamin D.
Further, step（1）Described in Chinese medicine extract be by the water extract of the water extract of grape pip and dried orange peel by
Weight compares 1：2 mix.
Further, step（2）Described in intensive treatment liquid be previously heated to 32 DEG C.
Further, step（4）Described in microwave power be 380W.
Embodiment 2
A kind of method of rice quality reinforcing, comprises the following steps：
（1）Intensive treatment liquid is prepared：
The material for weighing correspondence weight portion is configured to intensive treatment liquid, the percentage by weight of each composition in the intensive treatment liquid
For：8% lysine, 4% threonine, 4% B B-complex, 0.5% diacetyl tartarate fatty glyceride, 0.4% stearic acid list are sweet
Ester, 0.4% sucrose, 0.06% Chinese medicine extract, balance of water；
（2）Rice spray treatment：
Rice to be processed is put into roller, intensive treatment liquid mist is sprayed on the grain of rice for stirring while roller is rotated
On, while it is 39 DEG C to keep the temperature in roller, the amount of intensive treatment liquid spraying is the 1/5 of rice gross mass；
（3）Freezing processing：
By step（2）Rice after spray treatment takes out, and is put into drying box to dry to overall water content and is after 13 ~ 14%, then will
It is placed in -4 DEG C under conditions of freezing processing, taken out after 1.2h standby；
（4）Gelatinization is processed：
By step（3）Rice after treatment is put into microwave treatment instrument, takes out standby after gelatinization treatment 160s is carried out to it with microwave
With；
（5）Dried process：
By step（4）After rice after treatment is put into temperature for drying is not more than 10% to water content in the environment of 46 DEG C.
Further, step（1）Described in B B-complex in contain vitamin B1, vitamin B2, vitamin B6, dimension
Raw element C and vitamin D.
Further, step（1）Described in Chinese medicine extract be by the water extract of the water extract of grape pip and dried orange peel by
Weight compares 1：2 mix.
Further, step（2）Described in intensive treatment liquid be previously heated to 34 DEG C.
Further, step（4）Described in microwave power be 410W.
Comparative example 1
This comparative example 1 compared with Example 1, does not carry out step（3）Freezing processing is operated, and method and step in addition is homogeneous
Together.
Control group 1
Existing rice nutrition reinforcing, gelatinization processing method.
In order to contrast effect of the present invention, choose with a collection of " excellent 88 " the kind rice of K as experimental subjects, respectively with above-mentioned four
The method of kind is processed it, and the rice after treatment is tested, and table 1 below is corresponding correction data：
Table 1
| Lysine eluriates loss late（%） | Condition scoring after gelatinization | |
| Embodiment 1 | 5.1 | 8.4 |
| Embodiment 2 | 4.5 | 8.7 |
| Comparative example 1 | 11.7 | 7.4 |
| Control group 1 | 18.4 | 6.3 |
Note：The assay method that lysine described in upper table 1 eluriates loss late is：10g gelatinization rice is taken, 30ml distilled water is added,
With clean glass bar vigorous agitation 50s, rice washing liquid is poured out rapidly, then take 2ml from rice washing liquid, add the sodium carbonate of 2ml 4%
And 2ml ninhydrins, in 80 DEG C of water-bath insulation 30min, cold water cools down 3 min, each to add 3ml ethanol solutions, shakes up, and filters,
Take supernatant carries out colorimetric at 530nm, with blank as control group, reads absorbance, then with the former enriched rice number of corresponding each group
Value is measured by being contrasted；Each numerical value after the gelatinization in condition scoring is expressed as：1 ~ 3 is excessively gelatinization, grain of rice volume
Magnify, the blocking comparing of bonding is more, it is difficult to break up, breaks up grain of rice rough surface；3 ~ 6 is have faint excessive gelatinization phenomenon, grain of rice body
Long-pending not swell, bonds blocking few, it is not easy to break up, break up grain of rice surface smoother；6 ~ 9 is without excessively gelatinization phenomenon, the grain of rice
Volume not swell, bond it is blocking seldom is easy to break up, grain of rice surface is smooth；9 ~ 10 is small with rice material difference, and it uses 5
People's marking system.
The nutrition leak rate of rice can be effectively reduced by can be seen that intensifying method of the present invention in upper table 1, while after gelatinization
Condition also improved well.
In order to further contrast effect of the present invention, after the rice after above-mentioned four kinds of modes are processed displays 2 years, then it is entered
Row cooking quality is determined, and specific correction data is as shown in table 2 below：
Table 2
| Water-insoluble amylose content（%） | Heating water absorption rate（mL/g） | Soluble solid（mg/mL） | Thin rice gruel pH | |
| Embodiment 1 | 7.3 | 2.10 | 1.44 | 6.75 |
| Embodiment 2 | 7.1 | 2.08 | 1.47 | 6.78 |
| Comparative example 1 | 8.2 | 2.38 | 1.32 | 6.62 |
| Control group 1 | 10.3 | 2.76 | 1.00 | 6.35 |
Note：Water-insoluble amylose content described in upper table 2 is tested with reference to GB/T15683-1995；The heating water suction
Rate, soluble solid, thin rice gruel pH, thin rice gruel iodine orchid value specific method are：（1）105 DEG C of rice 5.0g for drying 2h are weighed, is put into
Tool plug Erlenmeyer flask, rice cooking follows the principle that excessive water boils rice, adds 50ml distilled water, soaks 10min, boiling water bath 30min
Afterwards, ice-water bath 5min；（2）Heating water absorption rate is determined：Excessive thin rice gruel is collected with pipette after cooking, 4000r/min
Centrifugation 10min, record volume after centrifugal filtration, the calculating of rice heating water absorption rate is remaining thin rice gruel volume and total boiling
The ratio of difference and butt the rice weight of water volume, Unit/mL/g, double result of the tests seek its average, and measurement result takes decimal point
Two afterwards；（3）Soluble solid is determined：The thin rice gruel 10mL after above-mentioned centrifugation is taken, is transferred in measuring cup, be placed at 110 DEG C
2h to weight is dried, measuring cup is put into after taking-up after dropping to room temperature in drier and weighed, calculate the matter before and after measuring cup is dried
Amount is poor, and with the ratio between thin rice gruel volume as soluble solid, unit mg/mL, double result of the tests ask its average, measurement result
Take 2 significant digits；（4）Thin rice gruel pH is determined：At room temperature, the thin rice gruel solution after centrifugation is determined using digital pH meter.
Slow by can be seen that the rice ageing speed after present invention treatment in upper table 2, cooking property is protected well
Stay, Aging Degree is relatively low, and the performance of ageing is the rising of water-insoluble amylose content, heats water absorption rate rising, solubility admittedly
Shape thing declines, thin rice gruel pH value declines, and shows that the rice quality after intensive treatment of the present invention is more stable.
Claims (5)
1. a kind of method that rice quality is strengthened, it is characterised in that comprise the following steps：
（1）Intensive treatment liquid is prepared：
The material for weighing correspondence weight portion is configured to intensive treatment liquid, the percentage by weight of each composition in the intensive treatment liquid
For：6 ~ 8% lysines, 3 ~ 4% threonines, 2 ~ 4% B B-complexes, 0.3 ~ 0.5% diacetyl tartarate fatty glyceride, 0.2 ~
0.4% stearic acid monoglycerides, 0.2 ~ 0.4% sucrose, 0.04 ~ 0.06% Chinese medicine extract, balance of water；
（2）Rice spray treatment：
Rice to be processed is put into roller, intensive treatment liquid mist is sprayed on the grain of rice for stirring while roller is rotated
On, while it is 37 ~ 39 DEG C to keep the temperature in roller, the amount of intensive treatment liquid spraying is the 1/6 ~ 1/5 of rice gross mass；
（3）Freezing processing：
By step（2）Rice after spray treatment takes out, and is put into drying box to dry to overall water content and is after 12 ~ 14%, then will
It is placed in -2 ~ -4 DEG C under conditions of freezing processing, taken out after 1 ~ 1.2h standby；
（4）Gelatinization is processed：
By step（3）Rice after treatment is put into microwave treatment instrument, is taken after 140 ~ 160s of gelatinization treatment is carried out to it with microwave
Go out standby；
（5）Dried process：
By step（4）Rice after treatment be put into temperature in the environment of 44 ~ 46 DEG C drying be not more than 10% to water content after i.e.
Can.
2. the method that a kind of rice quality according to claim 1 is strengthened, it is characterised in that step（1）Described in answer
Contain vitamin B1, vitamin B2, vitamin B6, vitamin C and vitamin D in conjunction vitamin.
3. the method that a kind of rice quality according to claim 1 is strengthened, it is characterised in that step（1）Described in
Medicament extracting solution is by weight 1 by the water extract of the water extract of grape pip and dried orange peel：2 mix.
4. the method that a kind of rice quality according to claim 1 is strengthened, it is characterised in that step（2）Described in it is strong
Change treatment fluid and be previously heated to 32 ~ 34 DEG C.
5. the method that a kind of rice quality according to claim 1 is strengthened, it is characterised in that step（4）Described in it is micro-
Wave power is 380 ~ 410W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611076490.9A CN106690010A (en) | 2016-11-30 | 2016-11-30 | Rice quality strengthening method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611076490.9A CN106690010A (en) | 2016-11-30 | 2016-11-30 | Rice quality strengthening method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106690010A true CN106690010A (en) | 2017-05-24 |
Family
ID=58935002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611076490.9A Pending CN106690010A (en) | 2016-11-30 | 2016-11-30 | Rice quality strengthening method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106690010A (en) |
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| CN108208156A (en) * | 2017-12-29 | 2018-06-29 | 颍上县强氏米业有限责任公司 | A kind of processing method for quick-freezing of selenium-rich rice |
| CN110353170A (en) * | 2019-08-19 | 2019-10-22 | 青铜峡市叶盛地三米业有限责任公司 | A kind of method that rice quality is strengthened |
| CN111631344A (en) * | 2020-06-02 | 2020-09-08 | 南昌大学 | Method for improving rice quality |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108208156A (en) * | 2017-12-29 | 2018-06-29 | 颍上县强氏米业有限责任公司 | A kind of processing method for quick-freezing of selenium-rich rice |
| CN110353170A (en) * | 2019-08-19 | 2019-10-22 | 青铜峡市叶盛地三米业有限责任公司 | A kind of method that rice quality is strengthened |
| CN111631344A (en) * | 2020-06-02 | 2020-09-08 | 南昌大学 | Method for improving rice quality |
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Application publication date: 20170524 |