CN108354112A - A kind of processing method of fragrance high nutrition rice - Google Patents
A kind of processing method of fragrance high nutrition rice Download PDFInfo
- Publication number
- CN108354112A CN108354112A CN201711472816.4A CN201711472816A CN108354112A CN 108354112 A CN108354112 A CN 108354112A CN 201711472816 A CN201711472816 A CN 201711472816A CN 108354112 A CN108354112 A CN 108354112A
- Authority
- CN
- China
- Prior art keywords
- rice
- parts
- scent
- packet
- processing method
- Prior art date
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 12
- 230000035764 nutrition Effects 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 239000003205 fragrance Substances 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 46
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 4
- 240000001008 Dimocarpus longan Species 0.000 claims description 5
- 235000000235 Euphoria longan Nutrition 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 240000005373 Panax quinquefolius Species 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 241000405414 Rehmannia Species 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 238000005336 cracking Methods 0.000 abstract description 2
- 239000010903 husk Substances 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000003517 fume Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 241001677738 Aleuron Species 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of processing methods of fragrance high nutrition rice, include the following steps：Control grain of rice water content is put in storage after sealing periodically storage, is placed scent packet by regulation density, and control relative humidity and temperature in sealing warehouse, is carried out husk rice after mechanical drying to specified moisture content after export, rice is got product after packaging；It is easily operated with method simplicity, after defined humiture scent, make to contain heavy rice composition in rice, have effects that tonifying Qi, it is edible suitable for mid-aged population, in addition after export after drying, the amount of cracking rice is in minimum after can guarantee grain of rice shelling, increases the quality of rice, increases income.
Description
Technical field
The invention belongs to foodstuff processing technology fields, and in particular to a kind of processing method of fragrance high nutrition rice.
Background technology
Rice is paddy manufactured finished product after the processes such as cleaning, husking, husk rice, finished product arrangement.The embryo of paddy and aleuron
The needed nutrient of human body containing nearly 64% rice nutrition and 90% or more in layer, is the Main Foods of the southern people.
Chinese medicine thinks that rice is sweet in flavor mild-natured, has tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the strong will of strengthening the essence and the five internal organs, promoting blood circulation, acute hearing
The effect of ear improving eyesight is only tired of, quenches the thirst, antidiarrheal, sing the praises of be for " first of five cereals " China staple food crop, account for about cereal crops
The a quarter of cultivated area.
It is all made of mechanical processing in the processing of current rice, no matter which kind of processing method to be to improve its quality using, it cannot
Other auxiliaring effects are generated, original nutritive value of rice is also to maintain, changes this present situation thus, so that rice is generated other auxiliary
Effect is helped, to up to other effects for increasing rice, increase its functionality, the open present invention of spy.
Invention content
The purpose of the present invention is for existing problem, provide a kind of processing method of fragrance high nutrition rice.
The present invention is achieved by the following technical solutions：A kind of processing method of fragrance high nutrition rice, including it is following
Step：
(1) rice warehouse entry keeps its aqueous 10-14% that is divided into carry out warehouse sealed storage to it not less than 30 days, and controls warehouse
Interior relative humidity is 20-28%, and temperature is 36-40 DEG C；
(2) scent packet is placed after step (1) is sealed and stored 10 days, a scent packet, the weight of a scent packet is placed per cubic meter
Amount is 1kg；
(3) it carries out handling 60-70min by mechanical drying after scent, 40-45 DEG C of drying temperature makes its water content reach 8-
10%；
(4) it shelled, be classified to the grain of rice again, polished and obtain rice, it is packaged to obtain finished product.
As further improvement of these options, in the scent packet fragrant-fume element by weight, by the following raw material
It is made：10-12 parts of orange peel, 3-5 parts of dried malt, longan 6-10 parts dry, 1-2 parts of Radix Glycyrrhizae, 0.5-1 parts of American Ginseng, 5-8 parts of Radix Angelicae Sinensis,
3-5 parts of prepared rehmannia root；By being broken into 3-5mm disintegrating slags.
The present invention has the following advantages compared with prior art：It is easily operated with method simplicity, through defined humiture perfume
After smoked, make to contain heavy rice composition in rice, have effects that tonifying Qi, it is edible suitable for mid-aged population, in addition through dry after export
After dry, the amount of cracking rice is in minimum after can guarantee grain of rice shelling, increases the quality of rice, increases income.
Specific implementation mode
Embodiment 1
A kind of processing method of fragrance high nutrition rice, includes the following steps：
(1) rice warehouse entry keep its it is aqueous be divided into 12% and carry out warehouse to it and be sealed and stored to be not less than 30 days, and control phase in warehouse
It is 25% to humidity, temperature is 38 DEG C；
(2) scent packet is placed after step (1) is sealed and stored 10 days, a scent packet, the weight of a scent packet is placed per cubic meter
Amount is 1kg；
(3) it carries out handling 66min by mechanical drying after scent, 43 DEG C of drying temperature makes its water content reach 9%；
(4) it shelled, be classified to the grain of rice again, polished and obtain rice, it is packaged to obtain finished product.
As further improvement of these options, in the scent packet fragrant-fume element by weight, by the following raw material
It is made：11 parts of orange peel, 4 parts of dried malt, 8 parts of dry longan, 1.2 parts of Radix Glycyrrhizae, 0.8 part of American Ginseng, 7 parts of Radix Angelicae Sinensis, 4 parts of prepared rehmannia root；It is logical
It crosses and is broken into 4mm disintegrating slags.
Embodiment 2
A kind of processing method of fragrance high nutrition rice, includes the following steps：
(1) rice warehouse entry keep its it is aqueous be divided into 14% and carry out warehouse to it and be sealed and stored to be not less than 30 days, and control phase in warehouse
It is 28% to humidity, temperature is 40 DEG C；
(2) scent packet is placed after step (1) is sealed and stored 10 days, a scent packet, the weight of a scent packet is placed per cubic meter
Amount is 1kg；
(3) it carries out handling 60min by mechanical drying after scent, 45 DEG C of drying temperature makes its water content reach 10%；
(4) it shelled, be classified to the grain of rice again, polished and obtain rice, it is packaged to obtain finished product.
As further improvement of these options, in the scent packet fragrant-fume element by weight, by the following raw material
It is made：12 parts of orange peel, 5 parts of dried malt, 10 parts of dry longan, 2 parts of Radix Glycyrrhizae, 1 part of American Ginseng, 8 parts of Radix Angelicae Sinensis, 5 parts of prepared rehmannia root；By broken
It is broken into 5mm disintegrating slags.
Embodiment 3
A kind of processing method of fragrance high nutrition rice, includes the following steps：
(1) rice warehouse entry keep its it is aqueous be divided into 10% and carry out warehouse to it and be sealed and stored to be not less than 30 days, and control phase in warehouse
It is 20% to humidity, temperature is 36 DEG C；
(2) scent packet is placed after step (1) is sealed and stored 10 days, a scent packet, the weight of a scent packet is placed per cubic meter
Amount is 1kg；
(3) it carries out handling 60min by mechanical drying after scent, 45 DEG C of drying temperature makes its water content reach 8%；
(4) it shelled, be classified to the grain of rice again, polished and obtain rice, it is packaged to obtain finished product.
As further improvement of these options, in the scent packet fragrant-fume element by weight, by the following raw material
It is made：10 parts of orange peel, 3 parts of dried malt, 6 parts of dry longan, 1 part of Radix Glycyrrhizae, 0.5 part of American Ginseng, 5 parts of Radix Angelicae Sinensis, 3 parts of prepared rehmannia root；Pass through
It is broken into 3mm disintegrating slags.
Claims (2)
1. a kind of processing method of fragrance high nutrition rice, which is characterized in that include the following steps：
(1) rice warehouse entry keeps its aqueous 10-14% that is divided into carry out warehouse sealed storage to it not less than 30 days, and controls warehouse
Interior relative humidity is 20-28%, and temperature is 36-40 DEG C；
(2) scent packet is placed after step (1) is sealed and stored 10 days, a scent packet, the weight of a scent packet is placed per cubic meter
Amount is 1kg；
(3) it carries out handling 60-70min by mechanical drying after scent, 40-45 DEG C of drying temperature makes its water content reach 8-
10%；
(4) it shelled, be classified to the grain of rice again, polished and obtain rice, it is packaged to obtain finished product.
2. a kind of processing method of fragrance high nutrition rice as described in claim 1, which is characterized in that fragrant in the scent packet
Smoked material by weight, is made of the following raw material：10-12 parts of orange peel, 3-5 parts of dried malt, longan 6-10 parts dry, 1-2 parts of Radix Glycyrrhizae,
0.5-1 parts of American Ginseng, 5-8 parts of Radix Angelicae Sinensis, 3-5 parts of prepared rehmannia root；By being broken into 3-5mm disintegrating slags.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711472816.4A CN108354112A (en) | 2017-12-29 | 2017-12-29 | A kind of processing method of fragrance high nutrition rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711472816.4A CN108354112A (en) | 2017-12-29 | 2017-12-29 | A kind of processing method of fragrance high nutrition rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108354112A true CN108354112A (en) | 2018-08-03 |
Family
ID=63010316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711472816.4A Pending CN108354112A (en) | 2017-12-29 | 2017-12-29 | A kind of processing method of fragrance high nutrition rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108354112A (en) |
-
2017
- 2017-12-29 CN CN201711472816.4A patent/CN108354112A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180803 |
|
| WD01 | Invention patent application deemed withdrawn after publication |