CN107319282A - A kind of feature production method of rice - Google Patents
A kind of feature production method of rice Download PDFInfo
- Publication number
- CN107319282A CN107319282A CN201710515502.1A CN201710515502A CN107319282A CN 107319282 A CN107319282 A CN 107319282A CN 201710515502 A CN201710515502 A CN 201710515502A CN 107319282 A CN107319282 A CN 107319282A
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- China
- Prior art keywords
- rice
- starch
- parts
- filtrate
- liquefaction
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of feature production method of rice, comprise the following steps：1）Rice material processing；2）Liquefaction；3) slag is taken off；4) it is modified；5) boiling and starch gel；6）Cooling and age of starch；7) dry and packed products.Feature production method of rice finished product rice of the present invention can promote health, improve nutrition, while enriching the staple food of people.
Description
Technical field
The present invention relates to a kind of feature production method of rice.
Background technology
Feature rice is food, is not medicine, nor health products, it is impossible to treat disease, is by adjusting in human body
Physiological structure, increase body immunity so that play prevention disease and conditioning bodily fuctions effect.For example, anaemia is suffered from
Person is mostly due to physiological iron deficiency, and edible " rich iron rice " can increase the content of iron in human body, have certain effect to patient.
And for example " rice germ " is rich in --- and aminobutyric acid, with brain blood circulation is improved, adjustment blood pressure, calm nerve reduce neutral fats
Fat etc. is acted on, and is sold in cities such as Shenzhen, Zhejiang, Beijing, Shanghai；Organic selenium content reaches 60- in every kilogram of " Rice enriched-Se "
100 milligrams, with natural removing toxic substances and preventing cancer function, this rice has been in great demand very much in Jiangsu market.Not only rice has Rice enriched-Se, closely
Various Se-rich farm products are more and more paid close attention to by people over year.In addition, still there is " the high calcium rice " of pre- preventing bone rarefaction, have
" the high dietary-fiber rice " of fat-reducing effect etc..
The content of the invention
The purpose of the present invention is that one kind is provided to solve the above problems can promote health, improve battalion
Support, while enriching the feature production method of rice of the staple food of people.
To achieve these goals, the present invention is achieved by the following technical solutions：A kind of feature rice production side
Method, comprises the following steps：
1）Rice material processing：New rice, old rice, any one of long old rice or rice bits, or their originals for being made into by proper proportion
Expect rice；First by rice material, 7-10 days laggard water-filling mills of natural cooling are processed after one of pearling；Then raw material water mill processed
Rice is stored in head tank, and a certain amount of rice material is taken out from rice material tank, is put into steeping tank, is added by hopper a certain amount of
Water, soaks certain time, the grain of rice is tentatively expanded, after rice in steep, then through except stone, except iron, being milled into starch milk；
2）Liquefaction：By step 1）Obtained starch milk adds saleratus solution regulation PH to 6.0-7.0, first starch milk add α-
Amylase is liquefied, and is then sent to high-pressure injection liquefaction；
3）De- slag：Plate and frame filter press is pumped into using de- pulp pump to filter the starch milk after liquefaction, pressure 0.1-0.3mPa.Filter
Liquid enters filtrate tanks, filters out filter residue；
4）It is modified：By step 3）When the filtrate obtained in middle filtrate tanks is cooled to 60 DEG C -63 DEG C after boiling the enzyme that goes out, addition is pressed
The composition of parts by weight：20-30 parts of lactic acid bacteria, 5-10 parts of ginseng liquid, 30-40 parts of 50-100 parts of vitamin and apple pectin change
Property agent be well mixed；
5）Boiling and starch gel：By step 4）Middle mixing filtrate and step 3) in filter residue mix after addition paste agent steam repeatedly
Boil, until plate clear gel of the starch gel formation with certain elasticity and intensity in rice；
6）Cooling and age of starch：By step 5）The starch being gelatinized completely, until starch is complete after natural cooling at 5-10 DEG C
Aging；
7）Dry and packed products：By step 6）Dried after the middle complete aging of starch under normal temperature, utilize packing machine or hand-filling
Storage.
In summary the invention has the advantages that：Feature production method of rice finished product rice of the present invention can promote
Enter health, improve nutrition, while enriching the staple food of people.
Embodiment
Specific embodiment：A kind of feature production method of rice, comprises the following steps：
1）Rice material processing：New rice, old rice, any one of long old rice or rice bits, or their originals for being made into by proper proportion
Expect rice；First by rice material, 7-10 days laggard water-filling mills of natural cooling are processed after one of pearling；Then raw material water mill processed
Rice is stored in head tank, and a certain amount of rice material is taken out from rice material tank, is put into steeping tank, is added by hopper a certain amount of
Water, soaks certain time, the grain of rice is tentatively expanded, after rice in steep, then through except stone, except iron, being milled into starch milk；
2）Liquefaction：By step 1）Obtained starch milk adds saleratus solution regulation PH to 6.0-7.0, first starch milk add α-
Amylase is liquefied, and is then sent to high-pressure injection liquefaction；
3）De- slag：Plate and frame filter press is pumped into using de- pulp pump to filter the starch milk after liquefaction, pressure 0.1-0.3mPa.Filter
Liquid enters filtrate tanks, filters out filter residue；
4）It is modified：By step 3）When the filtrate obtained in middle filtrate tanks is cooled to 60 DEG C -63 DEG C after boiling the enzyme that goes out, addition is pressed
The composition of parts by weight：20-30 parts of lactic acid bacteria, 5-10 parts of ginseng liquid, 30-40 parts of 50-100 parts of vitamin and apple pectin change
Property agent be well mixed；
5）Boiling and starch gel：By step 4）Middle mixing filtrate and step 3) in filter residue mix after addition paste agent steam repeatedly
Boil, until plate clear gel of the starch gel formation with certain elasticity and intensity in rice；
6）Cooling and age of starch：By step 5）The starch being gelatinized completely, until starch is complete after natural cooling at 5-10 DEG C
Aging；
7）Dry and packed products：By step 6）Dried after the middle complete aging of starch under normal temperature, utilize packing machine or hand-filling
Storage
Embodiment provided above is the better embodiment of the present invention, only illustrates the present invention for convenient, not to present invention work
Any formal limitation, any those of ordinary skill in the art, if carrying technology spy not departing from the present invention
In the range of levying, using the equivalent embodiment for locally changing or modifying made by disclosed technology contents, and do not take off
From the technical characteristic content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (1)
1. a kind of feature production method of rice, it is characterised in that comprise the following steps：
1）Rice material processing：New rice, old rice, any one of long old rice or rice bits, or their originals for being made into by proper proportion
Expect rice；First by rice material, 7-10 days laggard water-filling mills of natural cooling are processed after one of pearling；Then raw material water mill processed
Rice is stored in head tank, and a certain amount of rice material is taken out from rice material tank, is put into steeping tank, is added by hopper a certain amount of
Water, soaks certain time, the grain of rice is tentatively expanded, after rice in steep, then through except stone, except iron, being milled into starch milk；
2）Liquefaction：By step 1）Obtained starch milk adds saleratus solution regulation PH to 6.0-7.0, first starch milk add α-
Amylase is liquefied, and is then sent to high-pressure injection liquefaction；
3）De- slag：Plate and frame filter press is pumped into using de- pulp pump to filter the starch milk after liquefaction, pressure 0.1-0.3mPa；
Filtrate enters filtrate tanks, filters out filter residue；
4）It is modified：By step 3）When the filtrate obtained in middle filtrate tanks is cooled to 60 DEG C -63 DEG C after boiling the enzyme that goes out, addition is pressed
The composition of parts by weight：20-30 parts of lactic acid bacteria, 5-10 parts of ginseng liquid, 30-40 parts of 50-100 parts of vitamin and apple pectin change
Property agent be well mixed；
5）Boiling and starch gel：By step 4）Middle mixing filtrate and step 3) in filter residue mix after addition paste agent steam repeatedly
Boil, until plate clear gel of the starch gel formation with certain elasticity and intensity in rice；
6）Cooling and age of starch：By step 5）The starch being gelatinized completely, until starch is complete after natural cooling at 5-10 DEG C
Aging；
7）Dry and packed products：By step 6）Dried after the middle complete aging of starch under normal temperature, utilize packing machine or hand-filling
Storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710515502.1A CN107319282A (en) | 2017-06-29 | 2017-06-29 | A kind of feature production method of rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710515502.1A CN107319282A (en) | 2017-06-29 | 2017-06-29 | A kind of feature production method of rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319282A true CN107319282A (en) | 2017-11-07 |
Family
ID=60199136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710515502.1A Pending CN107319282A (en) | 2017-06-29 | 2017-06-29 | A kind of feature production method of rice |
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| Country | Link |
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| CN (1) | CN107319282A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335831A (en) * | 2020-11-06 | 2021-02-09 | 韩宇 | Making process of rice honeycomb steamed sponge cake |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102123611A (en) * | 2008-08-18 | 2011-07-13 | 帝斯曼知识产权资产管理有限公司 | Reconstituted rice kernels and processes for their preparation |
| CN102224905A (en) * | 2011-04-27 | 2011-10-26 | 吉林农业大学 | Ginseng nutrient enriched rice and preparation method thereof |
| CN102396664A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Preparation method of instant rice with recombinant rice as raw material |
| CN102771692A (en) * | 2012-07-10 | 2012-11-14 | 汉臣氏（沈阳）儿童制品有限公司 | Probiotics-containing infant colorful nutritional rice flour and preparation technique thereof |
| CN103060402A (en) * | 2013-01-07 | 2013-04-24 | 安徽友勇生物科技有限公司 | Production method of starch syrup |
| KR101493733B1 (en) * | 2013-11-27 | 2015-02-16 | 한국식품연구원 | Ginseng rice beverage containing rice ferment material and method for manufacturing thereof |
-
2017
- 2017-06-29 CN CN201710515502.1A patent/CN107319282A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102123611A (en) * | 2008-08-18 | 2011-07-13 | 帝斯曼知识产权资产管理有限公司 | Reconstituted rice kernels and processes for their preparation |
| CN102396664A (en) * | 2010-09-19 | 2012-04-04 | 李德远 | Preparation method of instant rice with recombinant rice as raw material |
| CN102224905A (en) * | 2011-04-27 | 2011-10-26 | 吉林农业大学 | Ginseng nutrient enriched rice and preparation method thereof |
| CN102771692A (en) * | 2012-07-10 | 2012-11-14 | 汉臣氏（沈阳）儿童制品有限公司 | Probiotics-containing infant colorful nutritional rice flour and preparation technique thereof |
| CN103060402A (en) * | 2013-01-07 | 2013-04-24 | 安徽友勇生物科技有限公司 | Production method of starch syrup |
| KR101493733B1 (en) * | 2013-11-27 | 2015-02-16 | 한국식품연구원 | Ginseng rice beverage containing rice ferment material and method for manufacturing thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335831A (en) * | 2020-11-06 | 2021-02-09 | 韩宇 | Making process of rice honeycomb steamed sponge cake |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171107 |
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| WD01 | Invention patent application deemed withdrawn after publication |