CN101449782A - Magnetized dehydrated rice and processing technique thereof - Google Patents
Magnetized dehydrated rice and processing technique thereof Download PDFInfo
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- CN101449782A CN101449782A CNA2007101505130A CN200710150513A CN101449782A CN 101449782 A CN101449782 A CN 101449782A CN A2007101505130 A CNA2007101505130 A CN A2007101505130A CN 200710150513 A CN200710150513 A CN 200710150513A CN 101449782 A CN101449782 A CN 101449782A
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- potato
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 94
- 235000009566 rice Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims description 11
- 240000007594 Oryza sativa Species 0.000 title abstract 6
- 239000000463 material Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 244000000626 Daucus carota Species 0.000 claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 17
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 17
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 17
- 230000005415 magnetization Effects 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 241000209094 Oryza Species 0.000 claims description 88
- 150000001720 carbohydrates Chemical class 0.000 claims description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 12
- 238000013016 damping Methods 0.000 claims description 11
- 230000009286 beneficial effect Effects 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000012536 packaging technology Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 241000371652 Curvularia clavata Species 0.000 claims description 2
- 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 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 5
- 238000002791 soaking Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides magnetization dry rice and a processing technology thereof, and relates to health food, which is characterized in that: the magnetization dry rice contains rice as main material and carrot, potato, sugar, soya bean protein and salt as auxiliary materials; and the processing technology includes choosing material, cleaning, washing, magnetizing, soaking, adding the auxiliary materials, mixing, stirring, braising, adjusting moisture, drying, metering and packaging. The magnetization dry rice and the processing technology thereof have advantages of industrial production, long storage life, novel formula and comprehensive nutrient compositions, and the magnetization dry rice can satisfy requirement of foodstuff nutrition for people, has efficacy of splee-fortifying, dampness-eliminating and health-caring, can be eaten after soaked by boiled water and stirred, has good taste and is easy to digest and absorb.
Description
One, technical field
The present invention relates to a kind of health food, relate in particular to a kind of magnetized dehydrated rice with health role and processing technology thereof.
Two, background technology
China is rice production and consumption big country, and it is staple food with the rice that there is 2/3 people in the whole nation.At present, rice provide people with the 50%-60% of 75% and protein of energy, rice contains abundant nutrient, and price is low.At present, disclose some in the prior art and made the method for dry rice, wherein rice is through magnetization, after the maturation process, adopt cryodesiccated method, the rice drying with after handling adopts the method, and equipment investment is big, consumed energy is big, and drying time is longer, and cost is improved.And the sweet sight weak effect of the dry rice that makes, the rice core is difficult for parching, and storage period is short, easily produces and goes mouldy.
Three, summary of the invention
Main purpose of the present invention be to provide a kind of can suitability for industrialized production, have than long storage life, and adopt new prescription, nutritional labeling is comprehensive, can satisfy the requirement of eater to food nutrition, the invigorating the spleen dehumidifying has health-care efficacy concurrently, is edible with the boiling water soaking and stirring after evenly, and mouthfeel is good, easily digestion, magnetized dehydrated rice and processing technology thereof that nutrition absorbs easily.
The objective of the invention is to realize by following technical scheme.
A kind of prescription of magnetized dehydrated rice, it is characterized in that: by the rice class is that major ingredient is equipped with to be mixed as auxiliary material by carrot, potato, carbohydrate, soya bean protein and salt and forms, and raw material is taked following percentage by weight: meter class 70%-85%, carrot 2%-5%, potato 5%-10%, carbohydrate 3%-5%, soya bean protein 3%-5% and salt 2%-5%.
A kind of preparation method of magnetized dehydrated rice is characterized in that: its technological process of production is: the immersion of selecting materials → clear up → eluriate → magnetize → adding auxiliary material → mixing is stirred → is steamed → damping → drying → metering packing, specifically comprises the steps:
A, select materials: choosing full grains, free from insect pests, the unabroken rice of epidermis class, carrot and potato is raw material;
B, cleaning: before eluriating,, the epidermis of potato and carrot removed clean up the back stripping and slicing and handle with the Impurity removal in the rice class;
C, elutriation: will clear up good rice class and put into the rice washing case and eluriate, and thoroughly remove rice bran and dust between meter class surface and rice.The general time of eluriating is 2-3 minute, and the case of will wash rice after the elutriation is put into to control and carried out cold water on the water platform and dash pouring.
D, magnetization are soaked: the rice class after will eluriating drops in the fermentation vat, inject the normal temperature magnetized drinking water in the pond, the weight ratio of magnetization waters rice is 1:1 to 8:1, magnetized drinking water be water at normal temperatures, magnetization is 1-10 hour in the 100-1000 gauss magnetic field, preferably in the 200-1000 gauss magnetic field, magnetized 1.5-10 hour, preferably in the 200-600 gauss magnetic field, magnetized 1-6 hour, the rice soak time is 3-20 hour, preferred 8-15 hour, make the grain of rice can fully absorb water, expand, be beneficial to later boiling, make the rice gelatinization more thorough;
E, adding auxiliary material: potato, carrot, carbohydrate, soya bean protein and salt are joined in the utensil that holds brown rice as auxiliary material.
F, mix to stir: brown rice is mixed according to the ratio of rice class 70%-85%, carrot 2%-5%, potato 5%-10%, carbohydrate 3%-5%, soya bean protein 3%-5% and salt 2%-5% with auxiliary material and stir;
G, steam: major ingredient and auxiliary material are placed in the container atmospheric cooking 20-40 minute; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;
H, damping: the material after will cooking is toppled over rapidly in the damping pond, Yi Bian topple over so that stir, makes rice dumpling discrete, reduce the viscosity on rice surface, the drying of eating after being beneficial to is handled, and the damping time is 10-50 minute, preferred 20-30 minute, water consumption was generally 3-5 times of rice volume;
I, drying: above-mentioned material is pulled out, and control water is put on the defeated material guipure, and thickness is between 1-3 centimetre;
J, metering packing: the rice that processes is restrained a bag with 100-2000, adopt the sealing of plastic packaging technology, add packing box outward.
The prescription of aforesaid magnetized dehydrated rice is characterized in that: the rice class is the one or more combination in black rice, stalk rice, glutinous rice, sago, long-grained nonglutinous rice, scented rice, the rice.
The prescription of aforesaid magnetized dehydrated rice is characterized in that: carbohydrate is one or several combinations in maltose, stevioside, sucrose, the glucose.
The beneficial effect of magnetized dehydrated rice of the present invention and processing technology thereof is, can suitability for industrialized production, have than long storage life, and adopting new prescription, nutritional labeling is comprehensive, can satisfy the requirement of eater to food nutrition, the invigorating the spleen dehumidifying, having health-care efficacy concurrently, be edible with the boiling water soaking and stirring after evenly, and mouthfeel is good, easily digestion, nutrition absorbs easily.
Four, the specific embodiment
Concrete implementing process of the present invention is as follows:
1, select materials: choosing full grains, free from insect pests, the unabroken rice of epidermis class, carrot and potato is raw material;
2, cleaning: before eluriating,, the epidermis of potato and carrot removed clean up the back stripping and slicing and handle with the Impurity removal in the rice class;
3, eluriate: will clear up good rice class and put into the rice washing case and eluriate, thoroughly rice bran and the dust between removing meter class surface and rice.The time of eluriating is 3 minutes, and the case of will wash rice after the elutriation is put into to control and carried out cold water on the water platform and dash pouring.
4, magnetization is soaked: the rice after will eluriating drops in the fermentation vat, inject the normal temperature magnetized drinking water in the pond, the weight ratio of magnetization waters rice is 5:1, magnetized drinking water be water at normal temperatures, magnetization is 5 hours in 600 gauss magnetic fields, preferably magnetized 6 hours in 800 gauss magnetic fields, preferably magnetized 3 hours in 500 gauss magnetic fields, the rice soak time is 10 hours, preferred 10 hours, make the grain of rice can fully absorb water, expand, be beneficial to later boiling, make the rice gelatinization more thorough;
5, add auxiliary material: potato, carrot, carbohydrate, soya bean protein and salt are joined in the utensil that holds brown rice as auxiliary material.
6, mix to stir: brown rice is mixed according to the ratio of rice class 70%, carrot 5%, potato 10%, carbohydrate 5%, soya bean protein 5% and salt 5% with auxiliary material and stir;
7, steam: major ingredient and auxiliary material are placed in the container atmospheric cooking 30 minutes; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;
8, damping: the material after will cooking is toppled over rapidly in the damping pond, Yi Bian topple over so that stir, makes rice dumpling discrete, reduce the viscosity on rice surface, the drying of eating after being beneficial to is handled, and the damping time is 30 minutes, preferred 20 minutes, water consumption was 3 times of rice volume;
9, drying: above-mentioned material is pulled out, and control water is put on the defeated material guipure, and thickness is 2 centimetres;
10, metering packing: the rice that processes is restrained a bag with 500, adopt the sealing of plastic packaging technology, add packing box outward.
The beneficial effect of magnetized dehydrated rice of the present invention and processing technology thereof is, can suitability for industrialized production, have than long storage life, and adopting new prescription, nutritional labeling is comprehensive, can satisfy the requirement of eater to food nutrition, the invigorating the spleen dehumidifying, having health-care efficacy concurrently, be edible with the boiling water soaking and stirring after evenly, and mouthfeel is good, easily digestion, nutrition absorbs easily.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (4)
1, a kind of prescription of magnetized dehydrated rice, it is characterized in that: by the rice class is that major ingredient is equipped with to be mixed as auxiliary material by carrot, potato, carbohydrate, soya bean protein and salt and forms, and raw material is taked following percentage by weight: meter class 70%-85%, carrot 2%-5%, potato 5%-10%, carbohydrate 3%-5%, soya bean protein 3%-5% and salt 2%-5%.
2, a kind of preparation method of magnetized dehydrated rice is characterized in that: its technological process of production is: the immersion of selecting materials → clear up → eluriate → magnetize → adding auxiliary material → mixing is stirred → is steamed → damping → drying → metering packing, specifically comprises the steps:
A, select materials: choosing full grains, free from insect pests, the unabroken rice of epidermis class, carrot and potato is raw material;
B, cleaning: before eluriating,, the epidermis of potato and carrot removed clean up the back stripping and slicing and handle with the Impurity removal in the rice class;
C, elutriation: will clear up good rice class and put into the rice washing case and eluriate, and thoroughly remove rice bran and dust between meter class surface and rice.The general time of eluriating is 2-3 minute, and the case of will wash rice after the elutriation is put into to control and carried out cold water on the water platform and dash pouring;
D, magnetization are soaked: the rice class after will eluriating drops in the fermentation vat, inject the normal temperature magnetized drinking water in the pond, the weight ratio of magnetization waters rice is 1:1 to 8:1, magnetized drinking water be water at normal temperatures, magnetization is 1-10 hour in the 100-1000 gauss magnetic field, preferably in the 200-1000 gauss magnetic field, magnetized 1.5-10 hour, preferably in the 200-600 gauss magnetic field, magnetized 1-6 hour, the rice soak time is 3-20 hour, preferred 8-15 hour, make the grain of rice can fully absorb water, expand, be beneficial to later boiling, make the rice gelatinization more thorough;
E, adding auxiliary material: join potato, carrot, carbohydrate, soya bean protein and salt in the utensil that holds brown rice as auxiliary material;
F, mix to stir: the rice class is mixed according to the ratio of rice class 70%-85%, carrot 2%-5%, potato 5%-10%, carbohydrate 3%-5%, soya bean protein 3%-5% and salt 2%-5% with auxiliary material and stir;
G, steam: major ingredient and auxiliary material are placed in the container atmospheric cooking 20-40 minute; Require outer softly in hard, interior nothing gives birth to the heart, loosely do not stick with paste, mashed thoroughly and not, uniformity;
H, damping: the material after will cooking is toppled over rapidly in the damping pond, Yi Bian topple over so that stir, makes rice dumpling discrete, reduce the viscosity on rice surface, the drying of eating after being beneficial to is handled, and the damping time is 10-50 minute, preferred 20-30 minute, water consumption was generally 3-5 times of rice volume;
I, drying: above-mentioned material is pulled out, and control water is put on the defeated material guipure, and thickness is between 1-3 centimetre;
J, metering packing: the rice that processes is restrained a bag with 100-2000, adopt the sealing of plastic packaging technology, add packing box outward.
3, the prescription of a kind of magnetized dehydrated rice according to claim 1 is characterized in that: the rice class is the one or more combination in black rice, stalk rice, glutinous rice, sago, long-grained nonglutinous rice, scented rice, the rice.
4, the prescription of a kind of magnetized dehydrated rice according to claim 1 is characterized in that: carbohydrate is one or several combinations in maltose, stevioside, sucrose, the glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101505130A CN101449782A (en) | 2007-11-28 | 2007-11-28 | Magnetized dehydrated rice and processing technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101505130A CN101449782A (en) | 2007-11-28 | 2007-11-28 | Magnetized dehydrated rice and processing technique thereof |
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| Publication Number | Publication Date |
|---|---|
| CN101449782A true CN101449782A (en) | 2009-06-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101505130A Pending CN101449782A (en) | 2007-11-28 | 2007-11-28 | Magnetized dehydrated rice and processing technique thereof |
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| Country | Link |
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| CN (1) | CN101449782A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005272A (en) * | 2012-12-11 | 2013-04-03 | 毛毅明 | Preparation method of vegetarian nutritious health-care steamed rice |
| CN104041745A (en) * | 2014-06-30 | 2014-09-17 | 湖南农业大学 | Potato rice and processing method thereof |
-
2007
- 2007-11-28 CN CNA2007101505130A patent/CN101449782A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005272A (en) * | 2012-12-11 | 2013-04-03 | 毛毅明 | Preparation method of vegetarian nutritious health-care steamed rice |
| CN104041745A (en) * | 2014-06-30 | 2014-09-17 | 湖南农业大学 | Potato rice and processing method thereof |
| CN104041745B (en) * | 2014-06-30 | 2015-12-30 | 湖南农业大学 | A kind of processing method of potato rice |
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Open date: 20090610 |