CN111317092A - Preparation method of refrigerated instant black glutinous rice - Google Patents

Preparation method of refrigerated instant black glutinous rice Download PDF

Info

Publication number
CN111317092A
CN111317092A CN202010146280.2A CN202010146280A CN111317092A CN 111317092 A CN111317092 A CN 111317092A CN 202010146280 A CN202010146280 A CN 202010146280A CN 111317092 A CN111317092 A CN 111317092A
Authority
CN
China
Prior art keywords
parts
glutinous rice
amylase
black glutinous
weight
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.)
Granted
Application number
CN202010146280.2A
Other languages
Chinese (zh)
Other versions
CN111317092B (en
Inventor
袁芳
邱诗铭
农克良
黄秋婵
韦友欢
许元明
彭金云
谭义秋
农万廷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Normal University for Nationalities
Original Assignee
Guangxi Normal University for Nationalities
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangxi Normal University for Nationalities filed Critical Guangxi Normal University for Nationalities
Priority to CN202010146280.2A priority Critical patent/CN111317092B/en
Publication of CN111317092A publication Critical patent/CN111317092A/en
Application granted granted Critical
Publication of CN111317092B publication Critical patent/CN111317092B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A23L29/04—Fatty acids or 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L33/16—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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a method for making refrigerated instant black glutinous rice, belonging to the technical field of food processing. The method comprises the following steps: soaking Oryza Glutinosa in black dye prepared from maple leaf, adding calcium preparation and ferrum preparation, filtering, draining, sequentially adding amylase, apple polyphenol, polylysine, xanthan gum and oleum Sesami, stirring, steaming, and packaging. Because the calcium preparation, the iron preparation, the amylase, the apple polyphenol, the polylysine, the xanthan gum and the sesame oil are added in the preparation process, the glutinous rice has blacker and more uniform color, softer texture, elasticity and storage resistance, can be stored for 6 months under the refrigeration condition, is safe and sanitary, and is convenient to eat.

Description

Preparation method of refrigerated instant black glutinous rice
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for making refrigerated instant black glutinous rice.
Background
The black glutinous rice belongs to one of national characteristic five-color glutinous rice, and is prepared by using high-quality glutinous rice as a main raw material, dyeing the glutinous rice by using edible pigments extracted from various natural plants, and cooking the dyed glutinous rice into colorful glutinous rice. Zhuang people love five-color glutinous rice very much, and regard it as the symbol of good luck and happiness and good harvest. The black glutinous rice is favored by people because of the faint scent of maple leaves and the black color, visitors from all over the country enjoy eating the black glutinous rice every year and purchase the black glutinous rice as a letter, but the natural pigment is unstable and is easily influenced by the environment and other components of the product, such as conventional preservatives, benzoic acid, sorbic acid and the like, are easy to fade, so that the glutinous rice made by dyeing natural plants is not easy to store. In the previous experiments, the authors find that the shade of the maple leaf pigment in the aqueous solution is not directly related to whether the glutinous rice can be finally colored, whether the pigment can smoothly permeate into the glutinous rice and whether the glutinous rice can be colored are influenced by many factors, such as the molecular form of the pigment, other components except the pigment in the extracting solution, and the like. If the artificial pigment is used, the flavor and functionality of the dyed plant are lost, the rice does not have national characteristics, and the rice is not suitable for being used as a characteristic travel product.
The conventional black glutinous rice is generally prepared by extracting plant melanin mainly comprising maple leaves with water, simply soaking the glutinous rice and steaming, and the processes have long preparation time, and the prepared black glutinous rice is not stable in dyeing, not black enough in color, easy to generate unpleasant gray, not resistant to storage, easy to deteriorate, fade, even decay and the like after being placed for several days, so that the market value of the black glutinous rice is severely limited. For example:
chinese patent (application No. 201610326896.1) is prepared by cutting maple leaves, adding into a container, adding mountain spring water, sealing, soaking for 12-16 hr, filtering to obtain extractive solution, mashing with rhizoma Dioscoreae and flos Chrysanthemi to obtain mixed broom corn, mixing, stirring, sterilizing, soaking Oryza Glutinosa for 10-13 hr, and steaming. The glutinous rice prepared by the method not only takes a long time, but also greatly dilutes the original faint scent of the maple leaves, the black glutinous rice is easy to appear gray, has a far-off effect from black, is extremely difficult to store, is easy to harden after being placed for a period of time, and has dark color.
Chinese patent (application No. 201510357468.0) is prepared by decocting maple leaves in water according to a weight ratio of glutinous rice to water of 1: 2 soaking for 2-3 hours, filtering and draining the water on the surface of the glutinous rice, and steaming for 30-50 minutes, so that the black glutinous rice made by the method is easily gray or brown, cannot achieve the effect of blackness, has hard mouthfeel and is extremely difficult to store.
Chinese patent (application No. 201611003212.0) cleaning maple leaves picked immediately or picked one day before, mashing, putting into an iron pan, adding soaked black beans and water for soaking black beans, adding water 8-10 times of maple leaves, boiling with strong fire, then decocting with medium fire for 3-4 hours, repeatedly poking maple leaves with hands until melanin is completely separated out when the water temperature is reduced to 43-47 ℃, filtering with a nylon screen to remove residues, standing the filtrate for 15-20 minutes, and filtering with a 300-mesh 350-mesh filter bag to obtain a black food coloring agent; adding glutinous rice, soaking for 5-7 hr to dye and color, and steaming. The glutinous rice prepared by the method not only reduces the faint scent of maple leaves, but also introduces unpleasant beany flavor, is not storage-resistant, and is easy to fade and change in texture during storage, thereby causing poor mouthfeel.
Chinese patent (application No. 201710574863.3) selects 5-50g of fresh Vaccinium bracteatum leaves, after pounding, the leaves are washed and kneaded in 10-100L of clear water for 2-10 minutes, then the leaves are filtered, then plant dye liquor is added into 2-20kg of special glutinous rice, the leaves are soaked and colored for 1-10 hours, then the water is filtered, the leaves are put into a steamer to be steamed for 10-50 minutes, finally the black glutinous rice taken out of the steamer is cooled, 100g of the leaves are weighed to be made into a cylindrical or spherical shape, and the black glutinous rice is disinfected for 10-50 minutes by pasteurization for packaging. The black glutinous rice prepared by the method has the advantages of not black enough color, easy occurrence of grayish brown, no storage tolerance, easy occurrence of fading during storage, and poor mouthfeel due to texture change.
Although the maple leaves contain abundant mineral elements, the mineral elements in the maple leaves cannot be effectively dissolved out through simple water extraction or ultrasonic water extraction, and the maple leaves can finally permeate into the glutinous rice with a little elements. Therefore, on the basis of the existing black glutinous rice, the invention adds the calcium preparation and the iron preparation which can enhance the color development of maple leaf pigment and strengthen calcium and iron elements, and uses food additives with natural sources such as amylase, apple polyphenol, polylysine, xanthan gum, sesame oil and the like at different stages, so that the glutinous rice has blacker and more uniform color, softer texture, elasticity, storage resistance, safety, sanitation and convenient eating, and can greatly improve the market value of the glutinous rice.
Disclosure of Invention
The invention aims to provide a preparation method which can increase the color development effect of maple leaf melanin, shorten the preparation time, stabilize the color of black glutinous rice during storage, maintain good texture and is not easy to decay.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 10-30 deg.C for 4-16 hr, filtering, heating the filtrate to 70-90 deg.C, and cooling to 45 deg.C;
(2) quickly washing fresh dry glutinous rice for 0.5-1 minute by flowing water, immediately washing the fresh dry glutinous rice once by using the maple leaf extracting solution obtained in the step (1), putting 50 parts of cleaned glutinous rice, a calcium preparation, an iron preparation and the like into the extracting solution obtained in the step (1) and soaking the glutinous rice in the extracting solution for 1-10 hours at constant temperature of 40-45 ℃, and stirring once every 0.5 hour;
(3) adding amylase into the soaking solution obtained in the step (2), stirring for 10-30 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding food additives into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 30-150 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4-5 ℃.
In the step (2), after fresh dry glutinous rice is quickly washed for 0.5-1 minute by flowing water, the maple leaf extract in the step (1) is immediately washed once, so that the glutinous rice can be prevented from absorbing too much water in the washing and draining processes, and the dyeing effect is influenced. In the step (2), the calcium preparation and the iron preparation are added, so that not only can the color development capability of the pigment be enhanced, but also the calcium and iron elements of the black glutinous rice can be enhanced, and the texture of the glutinous rice can be improved.
Furthermore, the amylase comprises the following components, by weight, α -amylase 0.05-2.0 parts and β -amylase 0.05-3.0 parts, the calcium preparation comprises the following components, by weight, calcium lactate 0.1-5 parts and calcium chloride 0.5-5 parts, the iron preparation comprises the following components, by weight, ferrous lactate 0.05-5 parts, ferrous gluconate 0.05-5 parts and ferric citrate 0.05-5 parts, and the food additive comprises the following components, by weight, apple polyphenol 1-6 parts, polylysine 0.01-0.05 parts, xanthan gum 0.02-0.4 parts and sesame oil 1-6 parts.
Furthermore, the amylase comprises α -amylase 0.1-1.5 parts and β -amylase 0.1-2.0 parts by weight, the calcium preparation comprises calcium lactate 0.2-3 parts and calcium chloride 0.5-2 parts by weight, the iron preparation comprises ferrous lactate 0.1-3 parts, ferrous gluconate 0.1-3 parts and ferric citrate 0.1-3 parts by weight, and the food additive comprises apple polyphenol 2-5 parts, polylysine 0.02-0.03 parts, xanthan gum 0.02-0.3 parts and sesame oil 2-5 parts by weight.
Furthermore, the amylase comprises β -0.15-2.0 parts of amylase, the calcium preparation comprises 0.25-2 parts of calcium lactate, the iron preparation comprises 0.1-2 parts of ferrous lactate and 0.1-2 parts of ferrous gluconate, or comprises 0.1-2 parts of ferrous lactate and 0.1-2 parts of ferric citrate, and the food additive comprises 2-4 parts of apple polyphenol, 0.02-0.025 part of polylysine, 0.02-0.2 part of xanthan gum and 2-4 parts of sesame oil.
Further, the food additive is added in the following order: adding apple polyphenol, adding polylysine, adding xanthan gum, and adding oleum Sesami. The addition of these substances can keep the color and luster of glutinous rice stable, texture elasticity and chewiness, and reduce the problems of excessive hardness and viscosity reduction due to aging during storage.
The functions of the raw materials of the invention are as follows:
maple leaves: the maple leaf is leaf of Liquidambar formosana (Liquidambar formosana) belonging to Hamamelidaceae, contains myricetin, glucoside, quercetin, violaxarin, trifolioside, isoquercitrin, hyperoside, etc., and has effects of stopping bleeding, promoting granulation, treating furuncle, dysentery, puerperal rheumatism and infantile tetanus neonatorum. The maple leaves contain 10 kinds of inorganic elements necessary for human bodies, gallic acid and other chemical components, and have certain antibacterial effect and the effects of reducing blood sugar and blood pressure. Maple leaves contain rich anthocyanin melanin, and in-vitro experiments show that the melanin has certain antioxidant activity, and the anthocyanin melanin can be used for impregnating starch to enable starch foods to have black color, endow the foods with special faint scent and have certain health care function.
α -amylase, system name 1,4- α -D-glucan glucanohydrolase, namely liquefying amylase, liquefying enzyme, α -1, 4-dextrinase, tawny solid powder or tawny to dark brown liquid, with the water content of 5% -8%, soluble in water, insoluble in ethanol or ether, FAO/WHO regulation, ADI is not specially limited, and is a very safe food additive.
β -amylase, also called starch β -1, 4-maltosidase, is one of amylase, widely existed in higher plants such as barley, wheat, sweet potato, soybean, etc. and microorganisms such as bacillus, is an exo-amylase, which is a very safe food additive for improving the problem of hard texture and color during storage of black glutinous rice, by cutting separated α -1,4 bonds from non-reducing end when acting on starch, and the hydrolysate is maltose.
Calcium lactate: is calcium supplement, has effects of promoting calcification formation of bone and teeth, maintaining normal excitability of nerve and muscle, and reducing capillary permeability, and can be used for preventing and treating calcium deficiency diseases such as osteoporosis, tetany, bone dysplasia, rickets, and calcium supplement for children, pregnant and lactating women, menopausal women, and elderly people. As a nutrition enhancer in the food industry, the invention mainly has the functions of enhancing the coloring capability of the pigment, strengthening the iron element of the black glutinous rice and improving the texture of the glutinous rice.
Calcium chloride: the calcium chloride can be used as solidifying agent for canned vegetable. Is considered "Generally recognized as safe" by the U.S. food and drug administration (GRAS for short). The main function of the invention is to enhance the coloring capability of the pigment, strengthen the calcium element of the black glutinous rice and improve the texture of the glutinous rice.
Ferrous lactate: a good food iron enhancer has better absorption effect than inorganic iron. After the iron-deficiency patient is positively supplemented with the iron preparation, besides the acceleration of hemoglobin synthesis, the symptoms related to the reduction of the iron deficiency and the ferruginous enzyme activity of tissues can also be relieved. The main function of the invention is to enhance the coloring capability of the pigment, and also to strengthen the iron element of the black glutinous rice and improve the texture of the glutinous rice.
Ferrous gluconate: as a nutrition enhancer in the food industry, the invention mainly has the functions of enhancing the coloring capability and protecting the color of the pigment, and can also enhance the iron element of black glutinous rice and improve the texture of the glutinous rice.
And (3) ferric citrate: as a nutrition enhancer in the food industry, the invention mainly has the functions of enhancing the coloring capability and protecting the color of the pigment, and can also enhance the iron element of black glutinous rice and improve the texture of the glutinous rice.
Apple polyphenol: apple polyphenol is a general term for polyphenols contained in apples, and is a secondary metabolite produced during growth and development of fruits. The apple polyphenol mainly comprises 5 compounds such as monocyclic phenolic acid (p-hydroxybenzoic acid and p-hydroxycinnamic acid derivatives), flavan-3-ol and proanthocyanidin compounds (condensed tannin), flavonol compounds, dihydrochalcone and anthocyanin. Apple polyphenol has the functional characteristics of scavenging free radicals, resisting oxidation, preventing cancer, reducing blood pressure, preventing heart disease, resisting decayed tooth, resisting allergy, resisting virus and the like, and has better oxidation resistance and decayed tooth resistance compared with tea polyphenol. In the invention, the apple polyphenol mainly plays a role in antioxidation, protects melanin from being oxidized, increases the functional characteristics of the black glutinous rice and can also delay the aging of the black glutinous rice.
The polylysine is a high-safety natural food fresh-keeping preservative, namely, the epsilon-PL is a homopolyamino acid, is a polymer formed by combining a carbonyl group at the α -position of a single lysine molecule and an amino group at the epsilon-position through an amide bond, and has 25-30 lysine residues.
Xanthan gum: also called xanthan gum, is a microbial extracellular polysaccharide with wide effect produced by fermentation engineering of xanthomonas campestris (Xanthomonas campestris) with carbohydrate as main raw material (such as corn starch). As a thickening agent, a suspending agent, an emulsifying agent and a stabilizing agent, the microbial polysaccharide is the largest in production scale and extremely widely used in the world at present. The main function of the invention is to enhance the elasticity of the cooked glutinous rice and improve the storage performance of the cooked glutinous rice.
Sesame oil: also called as sesame oil, has mellow aroma and is not scattered for a long time, contains unsaturated fatty acid and amino acid which are necessary for human bodies, and is the first of various vegetable oils. It also contains abundant vitamins and trace elements necessary for human body, such as iron, zinc, copper, etc., and its cholesterol content is far lower than that of animal fat. The invention mainly improves the texture of the glutinous rice, increases the aroma and improves the color effect of the glutinous rice.
In conclusion, the invention has the following positive effects due to the adoption of the scheme:
the black glutinous rice disclosed by the invention is dyed by natural maple leaf plant pigment, no harmful substance is added in the whole preparation process, no harmful waste is generated, and the prepared dye is natural and environment-friendly. The black glutinous rice cake has the advantages that the making time of the black glutinous rice cake can be effectively shortened, the calcium and iron elements of the black glutinous rice cake can be enhanced while the color and luster of the black glutinous rice cake are blacker, the color and luster stability during storage of the black glutinous rice cake is improved, the palatable texture of the black glutinous rice cake is maintained, the lysine intake of a human body is indirectly increased, the black glutinous rice cake is complete in color, fragrance, functionality and good storability, the black glutinous rice cake is simple to prepare, convenient to operate and suitable for popularization and production, and the market value of the black glutinous rice cake can.
Detailed Description
The following will further explain the production process of maple leaf pigment five-color glutinous rice according to the present invention with reference to the examples.
Example 1
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 10 deg.C for 10 hr, filtering, heating the filtrate to 90 deg.C, and cooling to 45 deg.C;
(2) after the fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of the maple leaf extract obtained in the step (1) are immediately washed once, and then 50 parts of the cleaned sticky rice and 2 parts of calcium chloride are added; 2 parts of ferrous lactate and 1 part of ferric citrate; putting the mixture into the 250 parts of the extracting solution left in the step (1) to soak for 6 hours at the constant temperature of 40 ℃, and stirring once every 0.5 hour;
(3) adding α -amylase 1.0 part into the soaking solution obtained in the step (2), stirring for 15 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding 1 part of apple polyphenol, 0.01 part of polylysine, 0.02 part of xanthan gum and 2 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 30 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4-5 ℃.
Example 2
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 20 deg.C for 8 hr, filtering, heating the filtrate to 90 deg.C, and cooling to 45 deg.C;
(2) after fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of maple leaf extracting solution in the step (1) is immediately washed once, and then 50 parts of cleaned sticky rice, 2 parts of calcium lactate, 2 parts of ferrous lactate, 1 part of ferrous gluconate and the like are put into 250 parts of extracting solution left in the step (1) together to be soaked for 5 hours at the constant temperature of 43 ℃, and the stirring is carried out once every 0.5 hour;
(3) adding β -amylase 1.0 part into the soaking solution obtained in the step (2), stirring for 10 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding 2 parts of apple polyphenol, 0.01 part of polylysine, 0.05 part of xanthan gum and 3 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 40 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4 ℃.
Example 3
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 30 deg.C for 7 hr, filtering, heating the filtrate to 80 deg.C, and cooling to 45 deg.C;
(2) after fresh dry sticky rice is quickly washed for 0.8 minute by flowing water, 50 parts of maple leaf extract obtained in the step (1) is immediately washed once, and then 50 parts of cleaned sticky rice and 4 parts of calcium lactate are added; 4 parts of ferrous lactate; putting the mixture into the 250 parts of the extracting solution left in the step (1) to soak for 4 hours at the constant temperature of 45 ℃, and stirring once every 0.5 hour;
(3) adding 1.5 parts of β -amylase into the soaking solution in the step (2), stirring for 10 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding 4 parts of apple polyphenol, 0.03 part of polylysine, 0.1 part of xanthan gum and 1 part of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 50 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4-5 ℃.
Example 4
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 30 deg.C for 6 hr, filtering, heating the filtrate to 80 deg.C, and cooling to 45 deg.C;
(2) after fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of the maple leaf extract in the step (1) are immediately washed once, and then 50 parts of the washed sticky rice, 5 parts of calcium lactate, 1 part of ferrous lactate and the like are put into the 250 parts of the extract left in the step (1) together to be soaked for 3 hours at the constant temperature of 45 ℃, and the stirring is carried out once every 0.5 hour;
(3) adding 1.0 part of α -amylase and 1.0 part of β -amylase into the soaking solution in the step (2), stirring for 10 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding 4 parts of apple polyphenol, 0.05 part of polylysine, 0.2 part of xanthan gum and 6 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 150 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4 ℃.
Example 5
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 30 deg.C for 6 hr, filtering, heating the filtrate to 80 deg.C, and cooling to 45 deg.C;
(2) after fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of the maple leaf extract in the step (1) are immediately washed once, and then 50 parts of the washed sticky rice and 5 parts of calcium lactate are put into the 250 parts of the extract left in the step (1) together to be soaked for 3 hours at constant temperature of 45 ℃, and are stirred once every 0.5 hour;
(3) adding 1.0 part of α -amylase and 1.0 part of β -amylase into the soaking solution in the step (2), stirring for 10 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding 4 parts of apple polyphenol, 0.05 part of polylysine, 0.2 part of xanthan gum and 6 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 150 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4 ℃.
Example 6
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 30 deg.C for 6 hr, filtering, heating the filtrate to 80 deg.C, and cooling to 45 deg.C;
(2) after fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of the maple leaf extract in the step (1) are immediately washed once, and then 50 parts of the clean sticky rice and 5 parts of ferrous lactate are put into the 250 parts of the extract left in the step (1) together to be soaked for 3 hours at the constant temperature of 45 ℃, and are stirred once every 0.5 hour;
(3) adding 1.0 part of α -amylase and 1.0 part of β -amylase into the soaking solution in the step (2), stirring for 10 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding 4 parts of apple polyphenol, 0.05 part of polylysine, 0.2 part of xanthan gum and 6 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 150 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4 ℃.
Comparative example 1
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 30 deg.C for 6 hr, filtering, heating the filtrate to 80 deg.C, and cooling to 45 deg.C;
(2) after the fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of the fresh dry sticky rice are immediately washed once by the maple leaf extracting solution in the step (1), and then 50 parts of the cleaned sticky rice are put into the remaining 250 parts of the extracting solution in the step (1) to be soaked for 6 hours at the constant temperature of 45 ℃, and are stirred once every 0.5 hour;
(3) sequentially adding 4 parts of apple polyphenol, 0.05 part of polylysine, 0.1 part of xanthan gum and 3 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(4) and (4) putting the uniformly stirred black glutinous rice in the step (3) into a stainless steel pot, steaming for 50 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4 ℃.
Comparative example 2
A method for preparing black glutinous rice with maple leaves and glutinous rice as main raw materials comprises the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 30 deg.C for 6 hr, filtering, heating the filtrate to 80 deg.C, and cooling to 45 deg.C;
(2) after fresh dry sticky rice is quickly washed for 0.5 minute by flowing water, 50 parts of the maple leaf extract in the step (1) are immediately washed once, and then 50 parts of the clean sticky rice and 5 parts of ferrous lactate are put into the 250 parts of the extract left in the step (1) to be soaked for 6 hours at the constant temperature of 45 ℃ and stirred once every 0.5 hour;
(3) sequentially adding 0.05 part of polylysine, 0.1 part of xanthan gum and 3 parts of sesame oil into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(4) and (4) putting the uniformly stirred black glutinous rice in the step (3) into a stainless steel pot, steaming for 50 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4 ℃.
The experimental results of the comparative examples and examples 1-6 are compared as follows:
Figure BDA0002400849200000071
Figure BDA0002400849200000081
Figure BDA0002400849200000091
(Note: larger L represents more white, smaller represents more black, larger a represents more red, smaller b represents more green, larger b represents more yellow, smaller b represents more blue.)
In conclusion, the black glutinous rice disclosed by the invention adopts natural maple leaf plant pigment to dye glutinous rice, the color development capability can be enhanced by independently adding the calcium preparation, the color development capability can be improved by adding the calcium preparation and the iron preparation simultaneously, the pigment stability can be better kept, the hardening of the glutinous rice can be inhibited by adding the two amylases, the good elasticity and adhesion of the glutinous rice can be kept during storage by matching the enzyme preparation with xanthan gum, the calcium preparation and the iron preparation, the hardening of the glutinous rice is prevented, the growth of microorganisms can be inhibited by apple polyphenol and polylysine, and the apple polyphenol also has a certain color protection effect and an effect of delaying the aging and regeneration of the glutinous rice from experimental data, so that the maple leaf melanin can be protected from being decomposed and the soft texture can be kept. The effects of each added substance in the process are mutually promoted, so that the effect of preparing stable and pure dark black glutinous rice is achieved, the original color and texture of the glutinous rice can be kept during storage, the calcium and iron nutrient elements can be strengthened, and the intake of lysine is indirectly improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (6)

1. A method for making refrigerated instant black glutinous rice is characterized by comprising the following steps:
(1) cleaning 100 parts of fresh maple leaves, cutting into pieces with length of 0.5 cm, mashing, adding 300 parts of water, soaking at 10-30 deg.C for 8-16 hr, filtering, heating the filtrate to 70-90 deg.C, and cooling to 45 deg.C;
(2) quickly washing fresh dry glutinous rice for 0.5-1 minute by flowing water, immediately washing the fresh dry glutinous rice once by using the maple leaf extracting solution obtained in the step (1), putting 50 parts of cleaned glutinous rice, a calcium preparation, an iron preparation and the like into the extracting solution obtained in the step (1) and soaking the glutinous rice in the extracting solution for 1-10 hours at constant temperature of 40-45 ℃, and stirring once every 0.5 hour;
(3) adding amylase into the soaking solution obtained in the step (2), stirring for 10-30 minutes, and filtering to obtain soaked black glutinous rice;
(4) sequentially adding food additives into the soaked sticky rice in the step (3) in sequence, and sequentially and uniformly stirring;
(5) and (4) putting the uniformly stirred black glutinous rice in the step (4) into a stainless steel pot, steaming for 30-150 minutes with strong fire to obtain black glutinous rice, cooling the rice to the central temperature of 30 ℃, sealing by using food-grade packages, and storing at the temperature of 4-5 ℃.
2. The method for preparing the refrigerated instant black glutinous rice according to claim 1, wherein the amylase is at least one of α -amylase and β -amylase, the calcium preparation is at least one of calcium lactate and calcium chloride, the iron preparation is at least one of ferrous lactate, ferrous gluconate and ferric citrate, and the food additives are apple polyphenol, polylysine, xanthan gum and sesame oil respectively.
3. The method of producing a refrigerated ready-to-eat black glutinous rice according to claim 2, wherein:
the amylase comprises the following components, by weight, α -amylase 0.05-2.0 parts and β -amylase 0.05-3.0 parts, and the calcium preparation comprises the following components, by weight, calcium lactate 0.1-5 parts and calcium chloride 0.5-5 parts;
the iron preparation comprises the following components in parts by weight: 0.05-5 parts of ferrous lactate, 0.05-5 parts of ferrous gluconate and 0.05-5 parts of ferric citrate; the food additive comprises the following components in parts by weight: 1-6 parts of apple polyphenol, 0.01-0.05 part of polylysine, 0.02-0.4 part of xanthan gum and 1-6 parts of sesame oil.
4. The method of producing a refrigerated ready-to-eat black glutinous rice according to claim 3, wherein:
the amylase comprises the following components, by weight, α -amylase 0.1-1.5 parts and β -amylase 0.1-2.0 parts, and the calcium preparation comprises the following components, by weight, calcium lactate 0.2-3 parts and calcium chloride 0.5-2 parts;
the iron preparation comprises the following components in parts by weight: 0.1-3 parts of ferrous lactate, 0.1-3 parts of ferrous gluconate and 0.1-3 parts of ferric citrate; the food additive comprises the following components in parts by weight: 2-5 parts of apple polyphenol, 0.02-0.03 part of polylysine, 0.02-0.3 part of xanthan gum and 2-5 parts of sesame oil.
5. The method of producing a refrigerated ready-to-eat black glutinous rice according to claim 4, wherein:
the amylase comprises the following components, by weight, β -amylase 0.15-2.0 parts;
the calcium preparation comprises the following components in parts by weight: 0.25-2 parts of calcium lactate;
the iron preparation comprises the following components in parts by weight: 0.1-2 parts of ferrous lactate and 0.1-2 parts of ferrous gluconate; or ferrous lactate 0.1-2 parts, ferric citrate 0.1-2 parts;
the food additive comprises the following components in parts by weight: 2-4 parts of apple polyphenol, 0.02-0.025 part of polylysine, 0.02-0.2 part of xanthan gum and 2-4 parts of sesame oil.
6. The method of producing a refrigerated ready-to-eat black glutinous rice according to claim 2, wherein: the food additive is added in the following order: adding apple polyphenol, adding polylysine, adding xanthan gum, and adding oleum Sesami.
CN202010146280.2A 2020-03-05 2020-03-05 Method for making refrigerated instant black glutinous rice Active CN111317092B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010146280.2A CN111317092B (en) 2020-03-05 2020-03-05 Method for making refrigerated instant black glutinous rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010146280.2A CN111317092B (en) 2020-03-05 2020-03-05 Method for making refrigerated instant black glutinous rice

Publications (2)

Publication Number Publication Date
CN111317092A true CN111317092A (en) 2020-06-23
CN111317092B CN111317092B (en) 2023-05-09

Family

ID=71163844

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010146280.2A Active CN111317092B (en) 2020-03-05 2020-03-05 Method for making refrigerated instant black glutinous rice

Country Status (1)

Country Link
CN (1) CN111317092B (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995414A (en) * 2016-05-17 2016-10-12 三江县善茶轩工艺品有限公司 Preparation method of black glutinous rice
CN106235326A (en) * 2016-07-21 2016-12-21 天峨县全盛蜂业科技有限公司 The extracting method of a kind of Folium Alangii juice and application

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105995414A (en) * 2016-05-17 2016-10-12 三江县善茶轩工艺品有限公司 Preparation method of black glutinous rice
CN106235326A (en) * 2016-07-21 2016-12-21 天峨县全盛蜂业科技有限公司 The extracting method of a kind of Folium Alangii juice and application

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
唐敏敏: "黄原胶对大米淀粉回生性质的影响及其机理初探", 《中国优秀硕士学位论文全文数据库（电子期刊）》 *
曹音: "《中药医膳传统技艺》", 31 January 2019, 江苏大学出版社 *
李艳平: "食品添加剂用于方便米饭抗老化的研究进展", 《食品研究与开发》 *
谢跃生等: "枫香树叶中某些水溶性微量元素的分析", 《广西师院学报(自然科学版)》 *

Also Published As

Publication number Publication date
CN111317092B (en) 2023-05-09

Similar Documents

Publication Publication Date Title
CN103525660B (en) Okra glutinous rice wine and preparation method thereof
CN104611181B (en) Method for making Lycium ruthenicum Murr and grape blended black rice wine
CN103704665A (en) Brewing method for citrus soy sauce
KR101423194B1 (en) Manufacturing Method of Soy Sauce
CN107373223A (en) A kind of passionflower lemon composite juice and its preparation technology
KR100378831B1 (en) Method of making foods with salicornia herbacea l.
CN108419881B (en) Method for preparing flavored dried fruits from passion fruit peels
KR20090023750A (en) A health-ful seasoning made of main component of reguid ink and sweeds
KR101645688B1 (en) Burdock is added kimchi and a method of manufacturing the same
CN107691945A (en) Black Conditions of Onion Juice of blueberry and preparation method thereof
CN106281959A (en) A kind of apple rose flower vinegar and preparation method thereof
CN111264759B (en) Method for making refrigerated instant purple glutinous rice
CN111317092B (en) Method for making refrigerated instant black glutinous rice
CN115590124A (en) Preparation method of soft pear compound beverage
JP5636199B2 (en) How to reduce Amla's astringency
CN107981153A (en) A kind of feature peach flesh jam and preparation method thereof
CN112956676A (en) Preparation method of radix puerariae soy sauce
CN107373245B (en) Lactobacillus fermented cherry tomato juice and preparation method thereof
KR100623280B1 (en) A preparing method of fermented-diet drink containing Saliconia herbacea L. extract
KR102572312B1 (en) Manufacturing method of sprout barley jelly and sprout barley jelly thereof
KR102444816B1 (en) Preparing method of the functional rice paste using mulberry leaves, mulberry and glutinous rice
CN103315257B (en) Processing method of health care water bamboo head
KR102090966B1 (en) A manufacturing method for godubaki kimchi contained dried radish roasted
KR100825261B1 (en) Functional salted onion using licorice and angelica gigas , it's making method
KR20080000428A (en) Soy sauce contained molokhia extract and method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant