CN108936308A - A kind of preparation method of nutritive instant rice - Google Patents
A kind of preparation method of nutritive instant rice Download PDFInfo
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- CN108936308A CN108936308A CN201810812525.3A CN201810812525A CN108936308A CN 108936308 A CN108936308 A CN 108936308A CN 201810812525 A CN201810812525 A CN 201810812525A CN 108936308 A CN108936308 A CN 108936308A
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- rice
- added
- mass fraction
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- nutritive instant
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 86
- 235000009566 rice Nutrition 0.000 title claims abstract description 86
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title abstract description 72
- 239000000463 material Substances 0.000 claims abstract description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 28
- 108010059892 Cellulase Proteins 0.000 claims abstract description 18
- 229940106157 cellulase Drugs 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 17
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 14
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 14
- 235000007558 Avena sp Nutrition 0.000 claims abstract description 14
- 241000208671 Campanulaceae Species 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 14
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims abstract description 14
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 14
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 14
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 14
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052742 iron Inorganic materials 0.000 claims abstract description 14
- 235000019713 millet Nutrition 0.000 claims abstract description 14
- 235000001968 nicotinic acid Nutrition 0.000 claims abstract description 14
- 239000011664 nicotinic acid Substances 0.000 claims abstract description 14
- 229960003512 nicotinic acid Drugs 0.000 claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 claims abstract description 14
- 229960003495 thiamine Drugs 0.000 claims abstract description 14
- 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 abstract description 14
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 14
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 14
- 239000011701 zinc Substances 0.000 claims abstract description 14
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 14
- 230000035784 germination Effects 0.000 claims abstract description 13
- 238000011282 treatment Methods 0.000 claims abstract description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 13
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004472 Lysine Substances 0.000 claims abstract description 12
- 235000021329 brown rice Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 241000932522 Avena hispanica Species 0.000 claims abstract description 9
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims abstract description 9
- 238000007605 air drying Methods 0.000 claims abstract description 9
- 239000007921 spray Substances 0.000 claims abstract description 8
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims abstract description 6
- 239000001354 calcium citrate Substances 0.000 claims abstract description 6
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 12
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 7
- 238000005538 encapsulation Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000011010 flushing procedure Methods 0.000 claims description 7
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 244000075850 Avena orientalis Species 0.000 claims description 5
- 229920002101 Chitin Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 5
- 229960003237 betaine Drugs 0.000 claims description 5
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims description 5
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 5
- 229920001542 oligosaccharide Polymers 0.000 claims description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 241000209094 Oryza Species 0.000 claims 15
- QXDHJHQRJCJRAU-UHFFFAOYSA-N calcium;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Ca].OC(=O)CC(O)(C(O)=O)CC(O)=O QXDHJHQRJCJRAU-UHFFFAOYSA-N 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
-
- 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
- A23L7/152—Cereal germ 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation methods of nutritive instant rice, comprising: brown rice germination is obtained sprouted unpolished rice；Sprouted unpolished rice is subjected to cellulase processing, mixes to obtain material A with highed milled rice, sorghum, adlay, black rice, oat and millet；Two step ultra high pressure treatments are carried out after material A is impregnated, once boiling obtains material B；Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, kept the temperature after boiling, filter, cooling be added material B impregnate, carried out after draining away the water it is secondary boiled, discrete after material C；Soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, calcium citrate are added to the water to obtain material D；By material C vacuum freeze drying, microwave drying is then carried out, obtains material E；By material D spray in material E, heated-air drying, vacuum packaging.
Description
Technical field
The present invention relates to rice made products technical field more particularly to a kind of preparation methods of nutritive instant rice.
Background technique
Instant-rice refers to by industrialization large-scale production, need only do the simple cooking or directly edible before consumption
With, flavor, mouthfeel, shape and the consistent staple food of common rice, with convenient, easy to carry, safety and sanitation are resistance to
Storage, palatability is good, there is the characteristics of natural rice meal fragrance, very popular in recent years.But existing instant-rice
Its nutrition is not good enough, and quality is bad, and placement a period of time is easy to aging, influences its mouthfeel and digestion and absorption.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation method of nutritive instant rice,
Process is simple, and obtained instant-rice is full of nutrition, aromatic flavour, in good taste, and quality is high, anti-aging, absorption easy to digest.
A kind of preparation method of nutritive instant rice proposed by the present invention, comprising the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 0.5-1wt% and impregnates 10-28min, after flushing
It is added in constant incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 0.6-1mm at 25-27 DEG C；
S2, by sprouted unpolished rice carry out cellulase processing, then with highed milled rice, sorghum, adlay, black rice, oat and millet
It is uniformly mixed and obtains material A；
S3, material A is added in 45-50 DEG C of soak and impregnates 60-150min, in the pressure of 350-390MPa after encapsulation
Then lower progress ultra high pressure treatment 2-5min, pressure release boost to 400-480MPa and carry out ultra high pressure treatment 3-5min, take out laggard
Row once boiling obtains material B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, are protected after boiling
Warm 20-35min, filtering cool the filtrate to 35-45 DEG C, and material B is added and impregnates 5-20min, carries out secondary steaming after draining away the water
Boil, it is discrete after obtain material C；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
Lemon acid calcium is added to the water to obtain material D；It is 35-45wt% by material C vacuum freeze drying to water content, it is dry then carries out microwave
It is dry to water content be 17-20wt%, obtain material E；By material D spray in material E, with 70-85 DEG C of heated-air drying 10-
25min, vacuum packaging obtain the nutritive instant rice.
Preferably, in S1, the germination percentage of sprouted unpolished rice is 85-90%.
Preferably, in S2, during cellulase processing, temperature is 45-48 DEG C, time 55-70min, fine
The concentration for tieing up plain enzyme is 0.5-0.8U/mL.
Preferably, in S2, sprouted unpolished rice, highed milled rice, sorghum, adlay, black rice, oat, millet weight ratio be 15-
22:60-85:4-10:5-13:3-14:3-12:5-15.
Preferably, in S3, the raw material of the soak includes chitin oligosaccharide, trehalose, sodium alginate, konjaku essence
Powder, glycine betaine and Based High Viscosity Carboxymethyl Starch.
Preferably, in S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma, semen ziziphi spinosae, material B weight
Amount is than being 2-9:1-4:3-9:2-11:3-9:5-12:3-9:1-5:150-300.
Preferably, in S5, in material D, the mass fraction of soyabean protein powder is 10-11.8%, the quality of vitamin B1
Score is 2-3.5%, and the mass fraction of niacin is 0.22-0.35%, and the mass fraction of EDETATE SODIUM iron is 0.3-0.6%, L- cream
The mass fraction of sour zinc is 0.8-1.3%, and the mass fraction of lysine is 0.5-2.3%, and the mass fraction of γ-aminobutyric acid is
0.1-0.25%, the mass fraction of calcium citrate are 0.3-1.2%.
Preferably, in S5, the temperature of vacuum freeze drying is -30 DEG C~-35 DEG C.
Preferably, in S5, the intensity of microwave drying is 2.5-3.2W/g.
In the preparation method of nutritive instant rice of the present invention, brown rice germination treatment is subjected to first, has had activated it
In enzyme in a dormant state, change the nutritional ingredient in brown rice, make the starch total amount of sprouted unpolished rice and containing for amylose
Amount is substantially reduced, and the content of reduced sugar and ash content has the raising of conspicuousness, while improving the content of its microelement, is improved
The mouthfeel of brown rice, carried out cellulase processing later, the Partial digestion cellulose on sprouted unpolished rice surface, hemicellulose and
Pectin substance, to make in sprouted unpolished rice subsequent processes, moisture and heat are easier to penetrate in cortex and seep, and starch granules is more
It is easy expansion, solable matter is easier to flow into thin rice gruel, hence it is evident that its cooking property is improved, boiling temperature is reduced, time contracting
It is short, it is easy to be digested；It joined highed milled rice, sorghum, adlay, black rice, oat and millet as raw material simultaneously, make each
Nutritional ingredient in raw material is reasonably combined, enriches the nutritional ingredient of rice, while making the gained fragrance of rice, form and soft or hard
Degree is best, and quality is good；Material A has carried out ultra high pressure treatment twice after impregnating in soak, and controls ultra high pressure treatment
Parameter, on the one hand, make the raw material in soak preferably enter the inside of each raw material of material A, in conjunction with amylose, prevent
Stop and further having combined between starch molecule, it is suppressed that the aging of rice, while it is destroyed the rice bran layer of raw material further,
Hydrone is easier to enter in subsequent process, and hydrone accelerates in migration wherein, it is easier to and it is subsequent to cook, while making gained rice
The surface brightness of meal improves, and hardness reduces, and has been additionally formed more reticular structures, and reduce the size in rice hole, has mentioned
The high cohesive force of rice, keeps gained rice elasticity more preferable, improves the quality of gained rice；Later with Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, wheat
Winter, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are raw material, its extracting solution are impregnated material B, nutrition therein
Ingredient can quickly penetrate into the inside of material B raw material, so that gained rice had effects that blood pressure lowering blood glucose, calmed the nerves, and easy to digest
It absorbs；Later by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
The solution spraying of sour calcium enriches the nutritional ingredient of gained rice, overcomes in rice process and seek on the surface of material E
It is feeding to lose the defect for causing nutrition not good enough；Using the technique that vacuum freeze drying, microwave drying and heated-air drying combine, hair
The advantage function for waving three keeps the pore structure of gained rice more uniform, and texture is more regular, does not rupture and tiny splits
Trace, while starch crystals degree is lower, is conducive to rehydration.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of nutritive instant rice proposed by the present invention, comprising the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 0.5wt% and impregnates 28min, be added after flushing
In constant incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 1mm at 25 DEG C；
S2, by sprouted unpolished rice carry out cellulase processing, then with highed milled rice, sorghum, adlay, black rice, oat and millet
It is uniformly mixed and obtains material A；
S3, material A is added in 45 DEG C of soak and impregnates 150min, carry out superelevation after encapsulation under the pressure of 350MPa
Then pressure processing 5min, pressure release boost to 400MPa and carry out ultra high pressure treatment 5min, once boiling is carried out after taking-up and obtains material
B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, are protected after boiling
Warm 20min, filtering, cools the filtrate to 45 DEG C, and material B is added and impregnates 5min, carried out after draining away the water it is secondary boiled, discrete after
Obtain material C；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
Lemon acid calcium is added to the water to obtain material D；It is 45wt% by material C vacuum freeze drying to water content, then carries out microwave drying
It is 17wt% to water content, obtains material E；By material D spray in material E, with 85 DEG C of heated-air drying 10min, vacuum packet
Dress obtains the nutritive instant rice.
Embodiment 2
A kind of preparation method of nutritive instant rice proposed by the present invention, comprising the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 1wt% and impregnates 10min, be added after flushing permanent
In warm incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 0.6mm at 27 DEG C；
S2, by sprouted unpolished rice carry out cellulase processing, then with highed milled rice, sorghum, adlay, black rice, oat and millet
It is uniformly mixed and obtains material A；
S3, material A is added in 50 DEG C of soak and impregnates 60min, carry out superelevation after encapsulation under the pressure of 390MPa
Then pressure processing 2min, pressure release boost to 480MPa and carry out ultra high pressure treatment 3min, once boiling is carried out after taking-up and obtains material
B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, are protected after boiling
Warm 35min, filtering cool the filtrate to 35 DEG C, and material B is added and impregnates 20min, carries out after draining away the water secondary boiled, discrete
After obtain material C；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
Lemon acid calcium is added to the water to obtain material D；It is 35wt% by material C vacuum freeze drying to water content, then carries out microwave drying
It is 20wt% to water content, obtains material E；By material D spray in material E, with 70 DEG C of heated-air drying 25min, vacuum packet
Dress obtains the nutritive instant rice.
Embodiment 3
A kind of preparation method of nutritive instant rice proposed by the present invention, comprising the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 0.8wt% and impregnates 12min, be added after flushing
In constant incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 0.9mm at 26 DEG C；
S2, by sprouted unpolished rice carry out cellulase processing, then with highed milled rice, sorghum, adlay, black rice, oat and millet
It is uniformly mixed and obtains material A；
S3, material A is added in 48 DEG C of soak and impregnates 142min, carry out superelevation after encapsulation under the pressure of 365MPa
Then pressure processing 4min, pressure release boost to 415MPa and carry out ultra high pressure treatment 4.6min, once boiling is carried out after taking-up and obtains object
Expect B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, are protected after boiling
Warm 25min, filtering, cools the filtrate to 43 DEG C, and material B is added and impregnates 9min, carried out after draining away the water it is secondary boiled, discrete after
Obtain material C；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
Lemon acid calcium is added to the water to obtain material D；It is 42wt% by material C vacuum freeze drying to water content, then carries out microwave drying
It is 18wt% to water content, obtains material E；By material D spray in material E, with 82 DEG C of heated-air drying 14min, vacuum packet
Dress obtains the nutritive instant rice；
Wherein, in S1, the germination percentage of sprouted unpolished rice is 85%；
In S2, during cellulase processing, temperature is 48 DEG C, and the concentration of time 55min, cellulase are
0.8U/mL；
In S2, sprouted unpolished rice, highed milled rice, sorghum, adlay, black rice, oat, millet weight ratio be 15:85:4:13:
3:12:5；
In S3, the raw material of the soak includes chitin oligosaccharide, trehalose, sodium alginate, konjaku powder, glycine betaine
And Based High Viscosity Carboxymethyl Starch；
In S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma, semen ziziphi spinosae, material B weight ratio be
2:4:3:11:3:12:3:5:150；
In S5, in material D, the mass fraction of soyabean protein powder is 10%, and the mass fraction of vitamin B1 is 3.5%,
The mass fraction of niacin is 0.22%, and the mass fraction of EDETATE SODIUM iron is 0.6%, and the mass fraction of Pfansteihl zinc is 0.8%, is relied
The mass fraction of propylhomoserin is 2.3%, and the mass fraction of γ-aminobutyric acid is 0.1%, and the mass fraction of calcium citrate is 1.2%；
In S5, the temperature of vacuum freeze drying is -30 DEG C；
In S5, the intensity of microwave drying is 3.2W/g.
Embodiment 4
A kind of preparation method of nutritive instant rice proposed by the present invention, comprising the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 0.6wt% and impregnates 26min, be added after flushing
In constant incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 0.7mm at 25.5 DEG C；
S2, by sprouted unpolished rice carry out cellulase processing, then with highed milled rice, sorghum, adlay, black rice, oat and millet
It is uniformly mixed and obtains material A；
S3, material A is added in 46 DEG C of soak and impregnates 72min, carry out superelevation after encapsulation under the pressure of 380MPa
Then pressure processing 3min, pressure release boost to 470MPa and carry out ultra high pressure treatment 3.5min, once boiling is carried out after taking-up and obtains object
Expect B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, are protected after boiling
Warm 32min, filtering cool the filtrate to 36 DEG C, and material B is added and impregnates 17min, carries out after draining away the water secondary boiled, discrete
After obtain material C；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
Lemon acid calcium is added to the water to obtain material D；It is 36wt% by material C vacuum freeze drying to water content, then carries out microwave drying
It is 19wt% to water content, obtains material E；By material D spray in material E, with 75 DEG C of heated-air drying 22min, vacuum packet
Dress obtains the nutritive instant rice；
Wherein, in S1, the germination percentage of sprouted unpolished rice is 90%；
In S2, during cellulase processing, temperature is 45 DEG C, and the concentration of time 70min, cellulase are
0.5U/mL；
In S2, sprouted unpolished rice, highed milled rice, sorghum, adlay, black rice, oat, millet weight ratio be 22:60:10:5:
14:3:15；
In S3, the raw material of the soak includes chitin oligosaccharide, trehalose, sodium alginate, konjaku powder, glycine betaine
And Based High Viscosity Carboxymethyl Starch；
In S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma, semen ziziphi spinosae, material B weight ratio be
9:1:9:2:9:5:9:1:300；
In S5, in material D, the mass fraction of soyabean protein powder is 11.8%, and the mass fraction of vitamin B1 is 2%,
The mass fraction of niacin is 0.35%, and the mass fraction of EDETATE SODIUM iron is 0.3%, and the mass fraction of Pfansteihl zinc is 1.3%, is relied
The mass fraction of propylhomoserin is 0.5%, and the mass fraction of γ-aminobutyric acid is 0.25%, and the mass fraction of calcium citrate is
0.3%；
In S5, the temperature of vacuum freeze drying is -35 DEG C；
In S5, the intensity of microwave drying is 2.5W/g.
Embodiment 5
A kind of preparation method of nutritive instant rice proposed by the present invention, comprising the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 0.7wt% and impregnates 21min, be added after flushing
In constant incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 0.7mm at 26 DEG C；
S2, by sprouted unpolished rice carry out cellulase processing, then with highed milled rice, sorghum, adlay, black rice, oat and millet
It is uniformly mixed and obtains material A；
S3, material A is added in 48 DEG C of soak and impregnates 120min, carry out superelevation after encapsulation under the pressure of 365MPa
Then pressure processing 3.8min, pressure release boost to 450MPa and carry out ultra high pressure treatment 4min, once boiling is carried out after taking-up and obtains object
Expect B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, are protected after boiling
Warm 27min, filtering cool the filtrate to 42 DEG C, and material B is added and impregnates 11min, carries out after draining away the water secondary boiled, discrete
After obtain material C；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, lemon
Lemon acid calcium is added to the water to obtain material D；It is 39wt% by material C vacuum freeze drying to water content, then carries out microwave drying
It is 18wt% to water content, obtains material E；By material D spray in material E, with 75 DEG C of heated-air drying 18min, vacuum packet
Dress obtains the nutritive instant rice；
Wherein, in S1, the germination percentage of sprouted unpolished rice is 87%；
In S2, during cellulase processing, temperature is 46 DEG C, and the concentration of time 65min, cellulase are
0.65U/mL；
In S2, sprouted unpolished rice, highed milled rice, sorghum, adlay, black rice, oat, millet weight ratio be 17:72:8:11:
7:8:9.5；
In S3, the raw material of the soak includes chitin oligosaccharide, trehalose, sodium alginate, konjaku powder, glycine betaine
And Based High Viscosity Carboxymethyl Starch；
In S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma, semen ziziphi spinosae, material B weight ratio be
6:2:5:7:5:9:7:4:210；
In S5, in material D, the mass fraction of soyabean protein powder is 10.7%, and the mass fraction of vitamin B1 is
2.8%, the mass fraction of niacin is 0.29%, and the mass fraction of EDETATE SODIUM iron is 0.45%, and the mass fraction of Pfansteihl zinc is
1%, the mass fraction of lysine is 2%, and the mass fraction of γ-aminobutyric acid is 0.18%, and the mass fraction of calcium citrate is
0.7%；
In S5, the temperature of vacuum freeze drying is -33 DEG C；
In S5, the intensity of microwave drying is 2.9W/g.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of preparation method of nutritive instant rice, which comprises the following steps:
S1, brown rice is added in the aqueous sodium hypochlorite solution that mass fraction is 0.5-1wt% and impregnates 10-28min, be added after flushing
In constant incubator, germination is dried to obtain sprouted unpolished rice after washing to bud long 0.6-1mm at 25-27 DEG C；
S2, sprouted unpolished rice is subjected to cellulase processing, is then mixed with highed milled rice, sorghum, adlay, black rice, oat and millet
Uniformly obtain material A；
S3, material A is added in 45-50 DEG C of soak and impregnates 60-150min, after encapsulation under the pressure of 350-390MPa into
Then row ultra high pressure treatment 2-5min, pressure release boost to 400-480MPa and carry out ultra high pressure treatment 3-5min, carry out one after taking-up
Secondary boiling obtains material B；
S4, Radix Angelicae Sinensis, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma and semen ziziphi spinosae are added to the water, keep the temperature 20- after boiling
35min, filtering, cools the filtrate to 35-45 DEG C, and material B is added and impregnates 5-20min, carried out after draining away the water it is secondary boiled, from
Material C is obtained after dissipating；
S5, by soyabean protein powder, vitamin B1, niacin, EDETATE SODIUM iron, Pfansteihl zinc, lysine, γ-aminobutyric acid, citric acid
Calcium is added to the water to obtain material D；It is 35-45wt% by material C vacuum freeze drying to water content, then carries out microwave drying extremely
Water content is 17-20wt%, obtains material E；By material D spray in material E, with 70-85 DEG C of heated-air drying 10-25min,
Vacuum packaging obtains the nutritive instant rice.
2. the preparation method of nutritive instant rice according to claim 1, which is characterized in that in S1, the hair of sprouted unpolished rice
Bud rate is 85-90%.
3. the preparation method of nutritive instant rice according to claim 1 or claim 2, which is characterized in that in S2, in cellulase
During processing, temperature is 45-48 DEG C, time 55-70min, and the concentration of cellulase is 0.5-0.8U/mL.
4. the preparation method of nutritive instant rice described in any one of -3 according to claim 1, which is characterized in that in S2, hair
Bud brown rice, highed milled rice, sorghum, adlay, black rice, oat, millet weight ratio be 15-22:60-85:4-10:5-13:3-14:3-
12:5-15.
5. the preparation method of nutritive instant rice described in any one of -4 according to claim 1, which is characterized in that in S3, institute
The raw material for stating soak includes that chitin oligosaccharide, trehalose, sodium alginate, konjaku powder, glycine betaine and high viscosity carboxymethyl form sediment
Powder.
6. the preparation method of nutritive instant rice described in any one of -5 according to claim 1, which is characterized in that in S4, when
Return, Radix Salviae Miltiorrhizae, Radix Ophiopogonis, Fructus Aurantii, campanulaceae, cassia seed, corn stigma, semen ziziphi spinosae, material B weight ratio be 2-9:1-4:3-9:2-11:
3-9:5-12:3-9:1-5:150-300.
7. the preparation method of nutritive instant rice described in any one of -6 according to claim 1, which is characterized in that in S5, object
Expect in D, the mass fraction of soyabean protein powder is 10-11.8%, and the mass fraction of vitamin B1 is 2-3.5%, the quality of niacin
Score is 0.22-0.35%, and the mass fraction of EDETATE SODIUM iron is 0.3-0.6%, and the mass fraction of Pfansteihl zinc is 0.8-
1.3%, the mass fraction of lysine is 0.5-2.3%, and the mass fraction of γ-aminobutyric acid is 0.1-0.25%, calcium citrate
Mass fraction be 0.3-1.2%.
8. the preparation method of nutritive instant rice described in any one of -7 according to claim 1, which is characterized in that in S5, very
The temperature of vacuum freecing-dry is -30 DEG C~-35 DEG C.
9. the preparation method of nutritive instant rice described in any one of -8 according to claim 1, which is characterized in that micro- in S5
The dry intensity of wave is 2.5-3.2W/g.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450410A (en) * | 2020-11-27 | 2021-03-09 | 江南大学 | Preparation method of instant quinoa rice with high rehydration capability |
| CN113519776A (en) * | 2021-07-19 | 2021-10-22 | 安徽燕之坊食品有限公司 | Instant rice with five cereals and preparation method thereof |
-
2018
- 2018-07-23 CN CN201810812525.3A patent/CN108936308A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450410A (en) * | 2020-11-27 | 2021-03-09 | 江南大学 | Preparation method of instant quinoa rice with high rehydration capability |
| CN112450410B (en) * | 2020-11-27 | 2022-04-26 | 江南大学 | Preparation method of instant quinoa rice with high rehydration capability |
| CN113519776A (en) * | 2021-07-19 | 2021-10-22 | 安徽燕之坊食品有限公司 | Instant rice with five cereals and preparation method thereof |
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