CN108497289A - A kind of production method of honeysuckle rice-pudding Flavor preboiled rice - Google Patents
A kind of production method of honeysuckle rice-pudding Flavor preboiled rice Download PDFInfo
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- CN108497289A CN108497289A CN201810217410.XA CN201810217410A CN108497289A CN 108497289 A CN108497289 A CN 108497289A CN 201810217410 A CN201810217410 A CN 201810217410A CN 108497289 A CN108497289 A CN 108497289A
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- rice
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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
- 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
- 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
- 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
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- 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)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of production methods of honeysuckle rice-pudding Flavor preboiled rice, include the following steps：Preset removal of impurities processing is carried out to raw material paddy rice；Extract the leaching liquor of rice-pudding leaf and honeysuckle；Soak is formed after the leaching liquor is mixed with water according to the first weight proportion；The water content for impregnating the first preset time to raw material paddy rice under the first preset temperature after the soak is mixed with raw material paddy rice according to the second weight proportion is not less than preset value；Stage drying is carried out after the second preset time of boiling in autoclaving pot, and carries out husk rice after stage drying；Vacuum packaging, which is carried out, after forced ventilation rice refining cooling forms finished product preboiled rice.The production method of honeysuckle rice-pudding Flavor preboiled rice provided by the invention, taste is better, cream-coloured uniform, the good honeysuckle rice-pudding Flavor preboiled rice of palatability, the vitamin and minerals of most of former rice are remained in product, nutrition is more balanced, reasonable, while convenient, nutrition, economy.
Description
【Technical field】
The present embodiments relate to food processing technology field more particularly to a kind of systems of honeysuckle rice-pudding Flavor preboiled rice
Make method.
【Background technology】
Traditional highed milled rice is in good taste, is easy digestion, but plumule and aleurone due to eliminating rice in its process,
Make the battalion such as the B family vitamin (mainly vitamin B1, B2, B5), minerals and the dietary fiber that are rich in plumule and aleurone
A point overwhelming majority is formed to be removed and have lost with rice bran.People be eaten for a long time this high manufacturing accuracy big Miyi cause it is certain
The deficiency disease of nutrient.Therefore people begin one's study nutrient enhancing rice, due to needing to be added all kinds of chemicals when strengthening, and band
Carry out potential food safety risk, therefore it is just important as one to solve the above problems to develop no added, nutrition, the preboiled rice of safety
Approach.
Preboiled rice is after net paddy hydrothermal treatment after clearing up again through the rice made by drying, shelling, husk rice, state
Commonly referred to as rice is partly boiled on border.After paddy hydrothermal treatment, the water soluble vitamin and inorganic salts in cortex and plumule are with dampening
Divide and penetrate into inside endosperm, and retained in rice milling process, thus is effectively improved the nutritive value of preboiled rice, endosperm
Interior vitamin and mineral content increases.The rice that preboiled rice is made is easy to digest, and nutritional ingredient is easily absorbed by the body.Experiment
Show that human consumption's absorptivity of parboiled rice rice protein is higher than 4.5 percentage points of common polished rice.After paddy hydrothermal treatment,
Since kernel structure intensity increases, technological quality is improved, and broken rice rate increment is corresponding in enhance process reduces, and rice milling yield carries
It is high；Enzyme activity in rice bran loses and starch decreased, has been passivated the decomposition of oil and rancid, therefore preboiled rice is conducive to protect
It deposits.The Miyi obtained by this method is in preservation, and storage endurance, rice milling yield is high, cracks rice few, ripe rice rate is high, water-soluble nutrient substance
Increase, be easy to digest and absorb.But due to producing and processing the defect of technology at present, the preboiled rice of production often occurs cream-coloured
Deep, rice has peculiar smell, makes rice is hard, viscosity is small, and the shortcomings of should not cooking congee, domestic consumer's widespread acceptance is not high, makes
It, which develops and popularizes, is restricted.
【Invention content】
The rice that cream-coloured deep, cream-coloured uneven, rice often occurs for traditional preboiled rice and have peculiar smell, make is hard, viscosity
It is small, it should not cook congee the problems such as equal, the present invention provides a kind of production method of honeysuckle rice-pudding Flavor preboiled rice, and taste is better, rice
Color is uniform, the good honeysuckle rice-pudding Flavor preboiled rice of palatability, and the vitamin and mine of most of former rice are remained in product
Substance, nutrition is more balanced, reasonable, while convenient, nutrition, economy.
The present invention provides a kind of production method of honeysuckle rice-pudding Flavor preboiled rice, includes the following steps：To raw material paddy rice
Carry out preset removal of impurities processing；Extract the leaching liquor of rice-pudding leaf and honeysuckle；By the leaching liquor and water according to the first weight proportion
Soak is formed after mixing；In the first default temperature after the soak is mixed with raw material paddy rice according to the second weight proportion
The lower water content for impregnating the first preset time to raw material paddy rice of degree is not less than preset value；The boiling second in autoclaving pot
Stage drying is carried out after preset time, and husk rice is carried out after stage drying；It is vacuum-packed after forced ventilation rice refining cooling
Form finished product preboiled rice.
In one embodiment of this invention, described that preset removal of impurities processing is carried out to raw material paddy rice, including：Choose the original
Material paddy rice cleaned, except barnyard grass, remove stone and the imperfect particle of removal, then clean impurity with clear water.
In one embodiment of this invention, after taking new fresh cilantro and honeysuckle to be mixed according to third weight proportion, it is put into blueness
Resulting mixture is crushed in crusher；It is pre- in second after the mixture after crushing is mixed with water according to the 4th weight proportion
If extracting third preset time in temperature.
In one embodiment of this invention, in the third weight proportion：Described rice-pudding leaf 8-12 parts, the honeysuckle 4-6
Part；Second preset temperature is 45 DEG C -60 DEG C；In the third weight proportion：Described mixture 0.5-1.5 parts, water 12-15
Part；The third preset time is 1.5H-2.5H.
In one embodiment of this invention, in first weight proportion：Described leaching liquor 0.5-1.5 parts, 1-3 parts of water.
In one embodiment of this invention, in second weight proportion：Described soak 1-2 parts, the raw material paddy rice
0.5-1.5 parts；First preset temperature is 65 DEG C -75 DEG C；First preset time is 3H-4H；The preset value is
28%-32%.
In one embodiment of this invention, second preset time is 2-5min；The stage drying includes step：
Dry 25-35min under 75 DEG C of -85 DEG C of hot winds；The dry 25-35min under 55 DEG C of -65 DEG C of hot winds；At 55 DEG C -65 DEG C after sealing
At a temperature of tempering 3.5H-4.5H；It goes to dry 25-35min after sealing under 55 DEG C of -65 DEG C of hot winds；Room temperature, which is air-dried to moisture, to be contained
Amount enters in next step after being 13%-14%.
In one embodiment of this invention, the husk rice includes step：Husk rice is carried out using three sand rollers, one of iron roll, together
When the rotating ratio of the rice mill improved 10%.
Technical solution provided in an embodiment of the present invention can generate following advantageous effect：
Taste is better, cream-coloured uniform, the good honeysuckle rice-pudding Flavor preboiled rice of palatability, and major part is remained in product
The vitamin and minerals of former rice, nutrition is more balanced, reasonable, while convenient, nutrition, economy.
【Description of the drawings】
Fig. 1 is shown as the process blocks schematic diagram of the production method of honeysuckle rice-pudding Flavor preboiled rice of the present invention.
Other features and advantages of the present invention will be illustrated in the following description, also, partly becomes from specification
It obtains it is clear that understand through the implementation of the invention.The purpose of the present invention and other advantages can be by the explanations write
Specifically noted structure is realized and is obtained in book, claims and attached drawing.
Below by drawings and examples, technical scheme of the present invention will be described in further detail.
【Specific implementation mode】
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to the accompanying drawings and embodiments, right
The present invention is further elaborated.It should be appreciated that described herein, specific examples are only used to explain the present invention, not
For limiting the present invention.
Honeysuckle is just extensive and famous with its medical value since ancient times.Honeysuckle is cold in nature, sweet in flavor, enters lung, the heart, stomach
Through, have it is clearing heat and detoxicating, cure mainly warm disease heating, toxic-heat and blood stasis, ulcer serious case of furuncle etc..Honeysuckle contains chlorogenic acid, cyanidenon glycosides
Equal pharmacological components, to the various pathogens such as hemolytic streptococcus, Staphylococcus aureus and infection of the upper respiratory tract Causative virus
Etc. there is stronger restraint.Rich in rice-pudding leaf polysaccharide, rice-pudding leaf flavones, organic zinc, selenium, iodine, calcium, magnesium, Duo Zhongwei in rice-pudding leaf extract
Nearly 40 kinds of function factors such as raw element, more have significantly flavouring, eliminate the unusual smell, be anti-oxidant, antibacterial corrosion-resistant function.Therefore by honeysuckle
And rice-pudding leaf extract is added to as flavor and effect substance in the process of traditional preboiled rice, can substantially improve the product of rice
Matter and flavor increase product functionality, and the honeysuckle rice-pudding perfume (or spice) preboiled rice thus produced can expand market prospects, improve consumption
The degree of recognition and acceptance of person.The fragrance of rice-pudding leaf has very high acceptance in China, therefore develops honeysuckle rice-pudding perfume (or spice) preboiled rice and have
Good market development foreground.
As shown in Figure 1, Fig. 1 is shown as the process blocks signal of the production method of honeysuckle rice-pudding Flavor preboiled rice of the present invention
Figure.An embodiment of the present invention provides a kind of production methods of honeysuckle rice-pudding Flavor preboiled rice, include the following steps：
Preset removal of impurities processing is carried out to raw material paddy rice；
Extract the leaching liquor of rice-pudding leaf and honeysuckle；
Soak is formed after leaching liquor is mixed with water according to the first weight proportion；
First is impregnated after soak is mixed with raw material paddy rice according to the second weight proportion under the first preset temperature to preset
The water content of time to raw material paddy rice is not less than preset value；
Stage drying is carried out after the second preset time of boiling in autoclaving pot, and carries out husk rice after stage drying；
Vacuum packaging, which is carried out, after forced ventilation rice refining cooling forms finished product preboiled rice.
The effect of ratio of rice-pudding leaf and honeysuckle in the present invention is conducive to honeysuckle in extracting solution ingredient reaches higher
It is dense, but the unlikely excessively high and offending sense of taste such as bitterness occur.Rice-pudding leaf, Flos Lonicerae extractive solution are good in this proportional region
Reach the dissipation and contrast effect of the taste of taste, and unlikely final products is made offending medium-height grass flavour of a drug occur.Mixture carries simultaneously
The pharmacological components such as chlorogenic acid, cyanidenon glycosides rich in honeysuckle in liquid are taken, rice-pudding leaf polysaccharide, rice-pudding leaf flavones in rice-pudding leaf,
Organic zinc, selenium, multivitamin etc., more have significantly flavouring, eliminate the unusual smell, be anti-oxidant, antibacterial corrosion-resistant function.In digestion process
Addition mixture extracting solution keeps the nutrition of honeysuckle rice-pudding perfume (or spice) preboiled rice more abundant.
In the present invention using rice-pudding leaf, gold and silver floral extract rather than directly addition rice-pudding leaf etc. progress boiling, effectively avoid
The dissolution of bad flavor substance in rice-pudding leaf, honeysuckle, makes that honeysuckle rice-pudding perfume (or spice) preboiled rice product special flavour is softer, coordinates.Most
Gained honeysuckle rice-pudding perfume (or spice) preboiled rice grain of rice uniform color afterwards, rice-pudding Flavor protrude, the rice cooked with honeysuckle rice-pudding perfume (or spice) preboiled rice
The rice that mouthfeel is cooked closer to general rice, no bad flavor carry light rice-pudding leaf fragrance, while nutrition is more rich,
It is more easy to be accepted by people.
In testing SD rat heat-clearing, it can effectively inhibit organism fever, body temperature rises 1.9 ± 0.4 in control group experiment
DEG C, and edible honeysuckle rice-pudding perfume (or spice) preboiled rice experiment grade body temperature rises to 1.0 ± 0.2 DEG C, effectively body temperature can be inhibited to rise；To chicken
In 14d immunization experiments, control group thymus index is 1.91 ± 0.6mg/kg, and honeysuckle rice-pudding perfume (or spice) preboiled rice experimental group thymus gland refers to
Number is 2.38 ± 1.3mg/kg, can dramatically increase thymus index.It can be seen that from above-mentioned test result, honeysuckle rice-pudding perfume (or spice) preboiled rice
Heat-clearing significant effect.
It is detected using PEN3 electronic noses, the prediction model established using least square method is to honeysuckle rice-pudding perfume (or spice) preboiled rice
Fuzzy sensory evaluation, score value is up to 92, and common preboiled rice score value is 46.The vitamin B1 of honeysuckle rice-pudding perfume (or spice) preboiled rice
Content is more than 0.21mg/100g, and vitamin B2 content is more than 0.16mg/100g, and dietary fiber content is more than 2600mg/100g.
It is significantly higher than common highed milled rice, while above-mentioned three kinds of nutrient contents also increased compared with common preboiled rice, more mainly
To be honeysuckle rice-pudding perfume (or spice) preboiled rice improve and enrich the taste of preboiled rice, keep its palatability more preferable, people's acceptance level higher.
Embodiment 1
A kind of production method of honeysuckle rice-pudding Flavor preboiled rice, includes the following steps：
Preset removal of impurities processing is carried out to raw material paddy rice；Choose raw material paddy rice 100kg cleaned, except barnyard grass, remove stone and go
Except imperfect particle, then impurity is cleaned with clear water.In the present embodiment, raw material paddy rice is long-grained nonglutinous rice.
It takes new fresh cilantro and honeysuckle to prepare 10 parts of rice-pudding leaf, 4.5 parts of honeysuckle according to weight ratio, is put into green grass pulverizer
Crush resulting mixture；Mixture is crushed to 40 mesh hereinafter, dry reed leaf 10kg, dry honeysuckle 4.5kg is for example taken to crush mixing.
In this proportional region, effect ingredient in honeysuckle can not only dissolved out more abundant, moreover it is possible to make full use of taste between two kinds of substances
Dissipation and contrastive feature, keep the preboiled rice flavor processed more soft.Then prepare 1 part of mixture, water according to weight ratio
After 12 parts of ratio mixing, extracts 2 hours at 48 DEG C, then filter, it is spare to generate leaching liquor.In this proportional region, rice-pudding leaf,
Functional component and flavor substance are maximized extraction in honeysuckle, while being influenced on product special flavour small.The too low flavor of extraction temperature
Substance is difficult dissolution, and excessively then bitter taste occurs to extraction temperature in leaching liquor, while can also increase the volatilization beneficial to flavor, gold and silver
Effect ingredient spent dissolves out more while minimum to flavor effect in this temperature range.The short flavor substance of extraction time is molten
Go out not exclusively, extraction time is long, and the dissolution of bad flavor substance can be caused excessive, and influences final honeysuckle rice-pudding Flavor
The flavor of preboiled rice.
Leaching liquor 100kg is measured, then prepares 1 part of leaching liquor, 2 parts of water according to weight ratio, is formed after leaching liquor is diluted
Soak.Then prepare 1.5 parts of soak, 1 part of raw material paddy rice according to weight proportion, by raw material paddy rice in 70 DEG C of soak
It impregnates 4 hours water content to raw material paddy rice and is not less than 30%.The ratio of soak is excessively high, the preboiled rice color and luster mistake produced
Deep, simultaneous with peculiar smell such as certain light astringent tastes, ratio is too low, and the preboiled rice flavor produced is excessively light.Soaking temperature is too low
Easily make that raw material fermented grain, color are too deep, broken rice rate is high, while honeysuckle rice-pudding fragrance is excessively light, retention time is short；Temperature is excessively high then
The grain of rice is easily gelatinized, occur it is cream-coloured it is uneven with it is cream-coloured too deep.Soaking time is too short, and the preboiled rice produced has Bai Xin, while gold
Honeysuckle flower rice-pudding Flavor is excessively light, and rice dipping time is long then cream-coloured too deep, slight bitter taste occurs.
After filtering off soak, raw material paddy rice is put into autoclaving pot, the boiling 3 minutes at a temperature of 121 DEG C；So
After carry out stage drying.It is first 30 minutes dry in 80 DEG C of hot wind when stage drying, then again dry 30 in 60 DEG C of hot wind
Minute, then seal after at 60 DEG C tempering 4h；It is poured out from hermetic bag again, in 60 DEG C of heated-air drying 30min；Last room temperature wind
It is 13.5% to do to moisture.
Stage drying carries out husk rice after using three sand rollers, one of iron roll, while the rotating ratio of rice mill is improved 10%
(i.e. rice mill rotating ratio, which is ground, makes common highed milled rice rotating speed increase by 10%)；It is vacuum-packed after last forced ventilation rice refining cooling
Form finished product preboiled rice.
Final products obtained therefrom is detected using PEN3 electronic noses, and the prediction model established using least square method is to this gold
The fuzzy sensory evaluation of honeysuckle flower rice-pudding Flavor preboiled rice, score value is up to 89.The vitamin B1 of honeysuckle rice-pudding Flavor preboiled rice
Content is more than 0.17mg/100g, and vitamin B2 content is more than 0.14mg/100g, and dietary fiber content is more than 2400mg/100g.
Embodiment 2
A kind of production method of honeysuckle rice-pudding Flavor preboiled rice, includes the following steps：
Preset removal of impurities processing is carried out to raw material paddy rice；Choose raw material paddy rice 100kg cleaned, except barnyard grass, remove stone and go
Except imperfect particle, then impurity is cleaned with clear water.In the present embodiment, raw material paddy rice is long-grained nonglutinous rice.
It takes new fresh cilantro and honeysuckle to prepare 10 parts of rice-pudding leaf, 5 parts of honeysuckle according to weight ratio, is put into powder in green grass pulverizer
It is broken into mixture；Mixture is crushed to 40 mesh hereinafter, dry reed leaf 10kg, dry honeysuckle 5kg is for example taken to crush mixing.Herein
In proportional region, effect ingredient in honeysuckle can not only dissolved out more abundant, moreover it is possible to make full use of disappearing for taste between two kinds of substances
It kills and contrastive feature, keeps the preboiled rice flavor processed more soft.Then prepare 1 part of mixture, 13 parts of water according to weight ratio
It after ratio mixing, extracts 2.2 hours at 55 DEG C, then filters, it is spare to generate leaching liquor.In this proportional region, rice-pudding leaf, gold
Functional component and flavor substance are maximized extraction in honeysuckle flower, while being influenced on product special flavour small.The too low flavor of extraction temperature
Matter is difficult dissolution, and excessively then bitter taste occurs to extraction temperature in leaching liquor, while can also increase the volatilization beneficial to flavor, honeysuckle
In effect ingredient dissolved out in this temperature range it is more, while to flavor effect minimum.The short flavor substance dissolution of extraction time
Not exclusively, extraction time is long, and the dissolution of bad flavor substance can be caused excessive, and influences final honeysuckle rice-pudding Flavor and steam
The flavor of paddy rice.
Leaching liquor 100kg is measured, then prepares 1 part of leaching liquor, 1.8 parts of water, shape after leaching liquor is diluted according to weight ratio
At soak.Then prepare 1.8 parts of soak, 1 part of raw material paddy rice, the immersion by raw material paddy rice at 72 DEG C according to weight proportion
3.2 hours water content to raw material paddy rice are impregnated in liquid is not less than 29%.The ratio of soak is excessively high, the preboiled rice produced
Color and luster is too deep, and simultaneous with peculiar smell such as certain light astringent tastes, ratio is too low, and the preboiled rice flavor produced is excessively light.Impregnate temperature
Spend it is low easily make that raw material fermented grain, color are too deep, broken rice rate is high, while honeysuckle rice-pudding fragrance is excessively light, and retention time is short；Temperature
Excessively high, the grain of rice is easily gelatinized, occur it is cream-coloured it is uneven with it is cream-coloured too deep.Soaking time is too short, and the preboiled rice produced has Bai Xin,
Honeysuckle rice-pudding Flavor is excessively light simultaneously, and rice dipping time is long then cream-coloured too deep, slight bitter taste occurs.
After filtering off soak, raw material paddy rice is put into autoclaving pot, the boiling 4 minutes at a temperature of 121 DEG C；So
After carry out stage drying.It is first 32 minutes dry in 83 DEG C of hot wind when stage drying, then again dry 28 in 56 DEG C of hot wind
Minute, then seal after at 60 DEG C tempering 3.6h；It is poured out from hermetic bag again, in 64 DEG C of heated-air drying 32min；Last room temperature
It is 13.1% to air-dry to moisture.
Stage drying carries out husk rice after using three sand rollers, one of iron roll, while the rotating ratio of rice mill is improved 10%
(i.e. rice mill rotating ratio, which is ground, makes common highed milled rice rotating speed increase by 10%)；It is vacuum-packed after last forced ventilation rice refining cooling
Form finished product preboiled rice.
Final products obtained therefrom is detected using PEN3 electronic noses, and the prediction model established using least square method is to this gold
The fuzzy sensory evaluation of honeysuckle flower rice-pudding Flavor preboiled rice, score value is up to 90.The vitamin B1 of honeysuckle rice-pudding Flavor preboiled rice
Content is more than 0.16mg/100g, and vitamin B2 content is more than 0.14mg/100g, and dietary fiber content is more than 2460mg/100g.
Embodiment 3
A kind of production method of honeysuckle rice-pudding Flavor preboiled rice, includes the following steps：
Preset removal of impurities processing is carried out to raw material paddy rice；Choose raw material paddy rice 100kg cleaned, except barnyard grass, remove stone and go
Except imperfect particle, then impurity is cleaned with clear water.In the present embodiment, raw material paddy rice is long-grained nonglutinous rice.
It takes new fresh cilantro and honeysuckle to prepare 10 parts of rice-pudding leaf, 5.2 parts of honeysuckle according to weight ratio, is put into green grass pulverizer
Crush resulting mixture；Mixture is crushed to 40 mesh hereinafter, dry reed leaf 10kg, dry honeysuckle 5.2kg is for example taken to crush mixing.
In this proportional region, effect ingredient in honeysuckle can not only dissolved out more abundant, moreover it is possible to make full use of taste between two kinds of substances
Dissipation and contrastive feature, keep the preboiled rice flavor processed more soft.Then prepare 1 part of rice-pudding leaf, water 14 according to weight ratio
After part ratio mixing, extracts 2.3 hours at 52 DEG C, then filter, it is spare to generate leaching liquor.In this proportional region, rice-pudding leaf,
Functional component and flavor substance are maximized extraction in honeysuckle, while being influenced on product special flavour small.The too low flavor of extraction temperature
Substance is difficult dissolution, and excessively then bitter taste occurs to extraction temperature in leaching liquor, while can also increase the volatilization beneficial to flavor, gold and silver
Effect ingredient spent dissolves out more while minimum to flavor effect in this temperature range.The short flavor substance of extraction time is molten
Go out not exclusively, extraction time is long, and the dissolution of bad flavor substance can be caused excessive, and influences final honeysuckle rice-pudding Flavor
The flavor of preboiled rice.
Leaching liquor 100kg is measured, then prepares 1 part of leaching liquor, 2.2 parts of water, shape after leaching liquor is diluted according to weight ratio
At soak.Then prepare 2.2 parts of soak, 1 part of raw material paddy rice, the immersion by raw material paddy rice at 68 DEG C according to weight proportion
3.8 hours water content to raw material paddy rice are impregnated in liquid is not less than 31%.The ratio of soak is excessively high, the preboiled rice produced
Color and luster is too deep, and simultaneous with peculiar smell such as certain light astringent tastes, ratio is too low, and the preboiled rice flavor produced is excessively light.Impregnate temperature
Spend it is low easily make that raw material fermented grain, color are too deep, broken rice rate is high, while honeysuckle rice-pudding fragrance is excessively light, and retention time is short；Temperature
Excessively high, the grain of rice is easily gelatinized, occur it is cream-coloured it is uneven with it is cream-coloured too deep.Soaking time is too short, and the preboiled rice produced has Bai Xin,
Honeysuckle rice-pudding Flavor is excessively light simultaneously, and rice dipping time is long then cream-coloured too deep, slight bitter taste occurs.
After filtering off soak, raw material paddy rice is put into autoclaving pot, the boiling 2.5 minutes at a temperature of 121 DEG C；
Then stage drying is carried out.It is first 28 minutes dry in 78 DEG C of hot wind when stage drying, it is then dry in 58 DEG C of hot wind again
32 minutes, then seal after at 58 DEG C tempering 3.8h；It is poured out from hermetic bag again, in 58 DEG C of heated-air drying 28min；It is last normal
It is 13.8% that warm air, which is done to moisture,.
Stage drying carries out husk rice after using three sand rollers, one of iron roll, while the rotating ratio of rice mill is improved 10%
(i.e. rice mill rotating ratio, which is ground, makes common highed milled rice rotating speed increase by 10%)；It is vacuum-packed after last forced ventilation rice refining cooling
Form finished product preboiled rice.
Final products obtained therefrom is detected using PEN3 electronic noses, and the prediction model established using least square method is to this gold
The fuzzy sensory evaluation of honeysuckle flower rice-pudding Flavor preboiled rice, score value is up to 92.The vitamin B1 of honeysuckle rice-pudding Flavor preboiled rice
Content is more than 0.18mg/100g, and vitamin B2 content is more than 0.15mg/100g, and dietary fiber content is more than 2600mg/100g.
Embodiment 4
A kind of production method of honeysuckle rice-pudding Flavor preboiled rice, includes the following steps：
Preset removal of impurities processing is carried out to raw material paddy rice；Choose raw material paddy rice 100kg cleaned, except barnyard grass, remove stone and go
Except imperfect particle, then impurity is cleaned with clear water.In the present embodiment, raw material paddy rice is long-grained nonglutinous rice.
It takes new fresh cilantro and honeysuckle to prepare 10 parts of rice-pudding leaf, 5.5 parts of honeysuckle according to weight ratio, is put into green grass pulverizer
Crush resulting mixture；Mixture is crushed to 40 mesh hereinafter, dry reed leaf 10kg, dry honeysuckle 5.5kg is for example taken to crush mixing.
In this proportional region, effect ingredient in honeysuckle can not only dissolved out more abundant, moreover it is possible to make full use of taste between two kinds of substances
Dissipation and contrastive feature, keep the preboiled rice flavor processed more soft.Then prepare 1 part of rice-pudding leaf, water 15 according to weight ratio
After part ratio mixing, extracts 1.8 hours at 58 DEG C, then filter, it is spare to generate leaching liquor.In this proportional region, rice-pudding leaf,
Functional component and flavor substance are maximized extraction in honeysuckle, while being influenced on product special flavour small.The too low flavor of extraction temperature
Substance is difficult dissolution, and excessively then bitter taste occurs to extraction temperature in leaching liquor, while can also increase the volatilization beneficial to flavor, gold and silver
Effect ingredient spent dissolves out more while minimum to flavor effect in this temperature range.The short flavor substance of extraction time is molten
Go out not exclusively, extraction time is long, and the dissolution of bad flavor substance can be caused excessive, and influences final honeysuckle rice-pudding Flavor
The flavor of preboiled rice.
Leaching liquor 100kg is measured, then prepares 1 part of leaching liquor, 2.5 parts of water, shape after leaching liquor is diluted according to weight ratio
At soak.Then prepare 2.5 parts of soak, 1 part of raw material paddy rice, the immersion by raw material paddy rice at 68 DEG C according to weight proportion
3.5 hours water content to raw material paddy rice are impregnated in liquid is not less than 30.5%.The ratio of soak is excessively high, the parboiled rice produced
Cream-coloured pool is too deep, and simultaneous with peculiar smell such as certain light astringent tastes, ratio is too low, and the preboiled rice flavor produced is excessively light.It impregnates
Temperature is too low easily to make that raw material fermented grain, color are too deep, broken rice rate is high, while honeysuckle rice-pudding fragrance is excessively light, and retention time is short；Temperature
The high then grain of rice is spent easily to be gelatinized, occur it is cream-coloured it is uneven with it is cream-coloured too deep.Soaking time is too short, and the preboiled rice produced has white
Core, while honeysuckle rice-pudding Flavor is excessively light, rice dipping time is long then cream-coloured too deep, slight bitter taste occurs.
After filtering off soak, raw material paddy rice is put into autoclaving pot, the boiling 3.5 minutes at a temperature of 121 DEG C；
Then stage drying is carried out.It is first 31 minutes dry in 82 DEG C of hot wind when stage drying, it is then dry in 62 DEG C of hot wind again
29 minutes, then seal after at 62 DEG C tempering 4.2h；It is poured out from hermetic bag again, in 62 DEG C of heated-air drying 29min；It is last normal
It is 13.2% that warm air, which is done to moisture,.
Stage drying carries out husk rice after using three sand rollers, one of iron roll, while the rotating ratio of rice mill is improved 10%
(i.e. rice mill rotating ratio, which is ground, makes common highed milled rice rotating speed increase by 10%)；It is vacuum-packed after last forced ventilation rice refining cooling
Form finished product preboiled rice.
Final products obtained therefrom is detected using PEN3 electronic noses, and the prediction model established using least square method is to this gold
The fuzzy sensory evaluation of honeysuckle flower rice-pudding Flavor preboiled rice, score value is up to 90.The vitamin B1 of honeysuckle rice-pudding Flavor preboiled rice
Content is more than 0.16mg/100g, and vitamin B2 content is more than 0.14mg/100g, and dietary fiber content is more than 2480mg/100g.
The preboiled rice that the production method of honeysuckle rice-pudding Flavor preboiled rice of the present invention makes, taste is better, cream-coloured uniform, suitable
Mouthful property good honeysuckle rice-pudding Flavor preboiled rice remains the vitamin and minerals of most of former rice, nutrition in product
It is more balanced, reasonable, while convenient, nutrition, economy.
Unless otherwise defined, technical and scientific term all used in this specification is led with the technology for belonging to the present invention
The normally understood meaning of technical staff in domain is identical.Used term is only in the description of the invention in this specification
The purpose of description specific embodiment is not intended to the limitation present invention.Term "and/or" used in this specification includes
Any and all combinations of one or more relevant Listed Items.
It should be noted that the preferable embodiment of the present invention is given in the specification and its attached drawing of the present invention, but
It is that the present invention can be realized by many different forms, however it is not limited to embodiment described in this specification, these realities
Mode is applied not as the additional limitation to the content of present invention, the purpose of providing these embodiments is that making in disclosure of the invention
The understanding of appearance is more thorough and comprehensive.Also, above-mentioned each technical characteristic continues to be combined with each other, and forms the various realities not being enumerated above
Mode is applied, the range of description of the invention record is accordingly to be regarded as；Further, for those of ordinary skills, Ke Yigen
It is improved or converted according to above description, and all these modifications and variations should all belong to the protection of appended claims of the present invention
Range.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (8)
1. a kind of production method of honeysuckle rice-pudding Flavor preboiled rice, which is characterized in that include the following steps：
Preset removal of impurities processing is carried out to raw material paddy rice；
Extract the leaching liquor of rice-pudding leaf and honeysuckle；
Soak is formed after the leaching liquor is mixed with water according to the first weight proportion；
After the soak is mixed with raw material paddy rice according to the second weight proportion first is impregnated under the first preset temperature
The water content of preset time to raw material paddy rice is not less than preset value；
Stage drying is carried out after the second preset time of boiling in autoclaving pot, and carries out husk rice after stage drying；
Vacuum packaging, which is carried out, after forced ventilation rice refining cooling forms finished product preboiled rice.
2. the production method of honeysuckle rice-pudding Flavor preboiled rice as described in claim 1, which is characterized in that described to raw material paddy
The preset removal of impurities processing of meter Jin Hang, including：
Choose raw material paddy rice cleaned, except barnyard grass, remove stone and the imperfect particle of removal, then clean impurity with clear water.
3. the production method of honeysuckle rice-pudding Flavor preboiled rice as described in claim 1, which is characterized in that the extraction rice-pudding leaf
Leaching liquor include step：
After taking new fresh cilantro and honeysuckle to be mixed according to third weight proportion, it is put into green grass pulverizer and crushes resulting mixture；
Extraction third is pre- in the second preset temperature after the mixture after crushing is mixed with water according to the 4th weight proportion
If the time.
4. the production method of honeysuckle rice-pudding Flavor preboiled rice as claimed in claim 3, which is characterized in that the third weight
In proportioning：Described rice-pudding leaf 8-12 parts, described honeysuckle 4-6 parts；Second preset temperature is 45 DEG C -60 DEG C；The third weight
In amount proportioning：Described mixture 0.5-1.5 parts, 12-15 parts of water；The third preset time is 1.5H-2.5H.
5. the production method of honeysuckle rice-pudding Flavor preboiled rice as described in claim 1, which is characterized in that first weight
In proportioning：Described leaching liquor 0.5-1.5 parts, 1-3 parts of water.
6. the production method of honeysuckle rice-pudding Flavor preboiled rice as described in claim 1, which is characterized in that second weight
In proportioning：Described soak 1-2 parts, 0.5-1.5 parts of the raw material paddy rice；First preset temperature is 65 DEG C -75 DEG C；It is described
First preset time is 3H-4H；The preset value is 28%-32%.
7. the production method of honeysuckle rice-pudding Flavor preboiled rice as described in claim 1, which is characterized in that described second is default
Time is 2-5min；
The stage drying includes step：
The dry 25-35min under 75 DEG C of -85 DEG C of hot winds；
The dry 25-35min under 55 DEG C of -65 DEG C of hot winds；
After sealing at a temperature of 55 DEG C -65 DEG C tempering 3.5H-4.5H；
It goes to dry 25-35min after sealing under 55 DEG C of -65 DEG C of hot winds；
Room temperature air-dries to moisture to enter in next step after 13%-14%.
8. the production method of honeysuckle rice-pudding Flavor preboiled rice as described in claim 1, which is characterized in that the husk rice includes
Step：
Husk rice is carried out using three sand rollers, one of iron roll, while the rotating ratio of the rice mill is improved 10%.
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| CN112385647A (en) * | 2020-11-09 | 2021-02-23 | 张家界康华实业有限公司 | Fresh-keeping storage method for rice dumpling leaves |
| CN115413755A (en) * | 2022-08-31 | 2022-12-02 | 武汉轻工大学 | High-quality steamed rice and preparation method thereof |
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