CN106974171A - A kind of Chinese cassia tree local flavor ground rice and preparation method thereof - Google Patents
A kind of Chinese cassia tree local flavor ground rice and preparation method thereof Download PDFInfo
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 160
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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Classifications
-
- 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
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Abstract
The invention provides a kind of Chinese cassia tree local flavor ground rice, it is characterised in that by being made including cassia bark and rice for the Rice ＆ peanut milk of raw material, wherein the components by weight percent of the cassia bark and rice is：0.5 4 parts of cassia bark, 125 200 parts of rice.Meanwhile, the invention also discloses the preparation method of above-mentioned Chinese cassia tree local flavor ground rice, comprise the following steps：S1：The grinding that is soaked in water of cassia bark and rice is obtained into Rice ＆ peanut milk；S2：Obtained Rice ＆ peanut milk is uniformly drenched into paving, 1 2min is steamed, is taken out after steaming and is dried outside moisture and obtain a meter skin；S3：Rice skin is cut into vermicelli from rice starch, puts to daylight and dries obtained Chinese cassia tree local flavor ground rice.The preparation method can not only strengthen the edibility of Chinese cassia tree, and can improve nutriment and flavor substance total content in ground rice.
Description
Technical field
The present invention relates to agricultural technology field, and in particular to a kind of Chinese cassia tree local flavor ground rice and preparation method thereof.
Background technology
Chinese cassia tree（Classification system：Cinnamomum cassia Presl）, also known as beautiful osmanthus, male osmanthus, cajaput, great Gui, peppery osmanthus,
Safety tree, cassia, are the dry bark of canella Chinese cassia tree.Bark fragrance, is the important spice crop in the world, medicine food
It is homologous.The traditional Chinese medical science thinks Chinese cassia tree extremely hot in nature, pungent, sweet.Return kidney, spleen, the heart, Liver Channel mends fire supporing yang, let the fire back to its origin, eliminating cold to stop pain is living
Blood stimulates the menstrual flow.For impotence, Gong Leng, trusted subordinate's crymodynia, cold of insufficiency type vomiting and diarrhea, Amenorrhea, dysmenorrhoea, warming meridians and promoting circulation of qi.Cure mainly the insufficiency of the kidney yang；Gate of vitality's fire
Aversion to cold and cold limbs；Soreness and weakness of waist and knees；Impotence and seminal emission；Difficult urination or frequency；Lose heart syndrome characterized by dyspnea；The all cards of edema oliguria；The Yang-function insufficiency of kidneyzang；Fire is not
Gui Yuan；Floating yang；Refusing yang；And heat in the upper and cold in the lower；Flushing is cold enough；Dizziness and tinnitus；Dispute gruel is broken；Spleen kidney deficiency is trembled with fear；Coldness and pain in the epigastrium；Food subtracts just
It is half congealed；Lumbago due to the kidney deficiency；Numbness and ache of cold dampness；Cold hernia pain；Uterus cold infertile；Dysmenorrhoea Amenorrhea；Postpartum stasis of blood；Cloudy subcutaneous ulcer streamer；Or the cold of insufficiency type
Large carbuncle purulence is not into bursting；Or do not held back after bursting.
Chinese cassia tree product is mainly cassia bark, osmanthus cylinder both at home and abroad at present, osmanthus is broken and oil of bay, accounts for more than the 99% of total output, mainly
Used for cooking seasoning in food and drink, foreign countries there are the products such as the toothpaste of addition oil of bay, and domestic Chinese cassia tree product is considerably less, particularly adds
Plus the ordinary food of Chinese cassia tree or cassia bark is almost blank.China Chinese cassia tree is mainly planted in Guangxi and Guangdong Province, and cultivated area is near
3000000 mu, but current product is mainly cassia bark, osmanthus cylinder, the oil of bay that osmanthus is broken and steam distillation is obtained, and oil of bay is also mainly used in
Outlet, added value of product is extremely low, and peasant benefits not high from plantation, and enterprise does not also obtain the high income of comparison from processing,
These serious restriction China's Chinese cassia tree planting industry and the sustainable development of processing industry.
At the edible aspect of Chinese cassia tree, flavoring is typically used as, generally adds and leads in the cooking in the broken form of cassia bark or osmanthus
The fragrance for cooking lifting food is crossed, few products directly addition Chinese cassia tree in is used as flavor substance, the trophic function of cassia bark
Do not utilized well.Most of commercially available rice flour product is the taste of rice in itself, and few addition natural perfume materials change
Kind local flavor and the product of nutrition.
The content of the invention
In view of this, it is an object of the invention to provide a kind of Chinese cassia tree local flavor ground rice and preparation method thereof, the preparation method
The edibility of Chinese cassia tree can not only be strengthened, and nutriment and flavor substance total content in ground rice can be improved.
The present invention is achieved through the following technical solutions：
A kind of Chinese cassia tree local flavor ground rice, by being made including cassia bark and rice for the Rice ＆ peanut milk of raw material, wherein the weight of the cassia bark and rice
Measuring component is：0.5-4 parts of cassia bark, 125-200 parts of rice.
A kind of preparation method of Chinese cassia tree local flavor ground rice, comprises the following steps：
S1：The grinding that is soaked in water of cassia bark and rice is obtained into Rice ＆ peanut milk；
S2：Obtained Rice ＆ peanut milk is uniformly drenched into paving, 1-2min is steamed, is taken out after steaming and is dried outside moisture and obtain a meter skin；
S3：Rice skin is cut into vermicelli from rice starch, puts to daylight and dries obtained Chinese cassia tree local flavor ground rice.
Further, in the Rice ＆ peanut milk, the components by weight percent of cassia bark and rice is：0.5-4 parts of cassia bark, rice 125-200
Part.
Further, the S1 includes：
S11：Crushed after cassia bark and rice are soaked in water and obtain cassia lignea flour slurry；
S12：After rice is soaked in water Rice ＆ peanut milk is obtained with cassia lignea flour slurry mixed grinding；
Further, the S11 includes：
The cassia bark of removing exocuticle and the rice co-grinding of 2 times of cassia bark quality is taken to soak 2-3 to 60-80 mesh, then with pure water
Crushing 2-3 times is carried out using wet process disintegrator after hour, the cassia lignea flour slurry after being crushed more than the mesh of fineness 200.
Further, it is raw material to choose the cassia bark that growth period is 4-5, scrapes off cassia bark crust 0.5-3mm.
Further, the S12 includes：
Rice is with water according to 1:2-2.5 part by weight immersion 10-12h, is used after being mixed evenly with the cassia lignea flour slurry of preparation
Calcium carbide mill milling 2-3 times, is made Rice ＆ peanut milk.
Further, the S2 includes：
Obtained Rice ＆ peanut milk is uniformly drenched and is layered on bamboo tray, bamboo tray diameter 0.8-1.0m, Rice ＆ peanut milk thickness 0.5-0.6mm are immediately placed at
1-2min is steamed on steam copper；Take out and dried in the air at shady and cool ventilation after steaming, its moisture is down to 26-32%, obtain a meter skin.
Further, the S3 includes：
Remove meter skin and roll over the vermicelli from rice starch that 0.8~1mm width is cut into after 3 foldings, vermicelli from rice starch is clipped on bamboo raft and puts sun cured
Chinese cassia tree local flavor ground rice is made to moisture 10~12%.
Further, the rice includes long-grained nonglutinous rice and polished rice.
There is strong Chinese cassia tree fragrance by ground rice made from preparation method of the present invention, improve a poor appetite, promoting blood circulation and removing obstruction in channels, mediation intestines
Stomach, it is using the Particular craft of the regional ground rice of Luoding, guangdong, and local flavor and nutrition with reference to the regional Chinese cassia tree in Luoding are added in ground rice
Cinnamomi cortex pulveratus, and then the flavouring essence quality of ground rice is lifted, also increase the nutrition of ground rice, ground rice is turned into a kind of production with flavour
Product, improve value-added content of product, help lend some impetus to the development of Chinese cassia tree industry.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the accompanying drawing used required in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the chromatogram total ion current figure that common ground rice GC-MS is analyzed；
Fig. 2 is the chromatogram total ion current figure that Chinese cassia tree ground rice GC-MS is analyzed；
Fig. 3 is the chromatogram total ion current figure that ground cinnamon GC-MS is analyzed；
Fig. 4 is the principal component of common ground rice and Chinese cassia tree ground rice（PCA）Analysis chart；
Fig. 5 is the Assessing parameters of common ground rice and Chinese cassia tree ground rice（DFA）Analysis chart.
Embodiment
Below in conjunction with the accompanying drawing in the present invention, the technical scheme in the present invention is clearly and completely described, shown
So, described only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention,
The every other embodiment that those of ordinary skill in the art are obtained on the premise of creative work is not made, belongs to this
Invent the scope of protection.
A kind of Chinese cassia tree local flavor ground rice is present embodiments provided, by being made including cassia bark and rice for the Rice ＆ peanut milk of raw material, wherein
The components by weight percent of the cassia bark and rice is：0.5-4 parts of cassia bark, 125-200 parts of rice, the rice includes long-grained nonglutinous rice and round-grained rice
Rice.
Below by way of specific embodiment, the present invention will be further described.
Embodiment 1：
A kind of preparation method of Chinese cassia tree local flavor ground rice is present embodiments provided, is comprised the following steps：
S1：It is raw material to choose the cassia bark that growth period is 4-5, cassia bark crust 0.5-3mm is scraped off, by cassia bark and 2 times of cassia bark quality
Rice co-grinding to 60-80 mesh, then with pure water soak 2-3 hour after using wet process disintegrator carry out crushing 2-3 times, obtain
Cassia lignea flour slurry after to crushing more than the mesh of fineness 200, the rice includes long-grained nonglutinous rice and polished rice；
Rice is with water according to 1:2-2.5 part by weight immersion 10-12h, is used after being mixed evenly with the cassia lignea flour slurry of preparation
Calcium carbide mill milling 2-3 times, is made Rice ＆ peanut milk, and the rice includes long-grained nonglutinous rice and polished rice.
S2：Obtained Rice ＆ peanut milk is uniformly drenched and is layered on bamboo tray, bamboo tray diameter 0.8-1.0m, Rice ＆ peanut milk thickness 0.5-0.6mm are stood
It is placed on steam copper and steams 1-2min；Take out and dried in the air at shady and cool ventilation after steaming, its moisture is down to 26-32%, obtain
Rice skin.
S3：Remove meter skin and roll over the vermicelli from rice starch that 0.8~1mm width is cut into after 3 foldings, vermicelli from rice starch is clipped on bamboo raft and is placed on daylight
Under dry to moisture 10~12% Chinese cassia tree local flavor ground rice be made.
Embodiment 2：
A kind of Chinese cassia tree local flavor ground rice, is made up of the raw material of following parts by weight：1 part of cassia bark, 150 parts of long-grained nonglutinous rice, 50 parts of polished rice.
Above-mentioned a kind of Chinese cassia tree ground rice and preparation method thereof, comprises the following steps：
（1）It is raw material to choose the Chinese cassia tree that growth period is 5 years, scrapes off cassia bark crust 2mm or so to remove the dirt of cassia bark crust, greatly
Produced before rice defibrination；
（2）With carrying out crushing 3 times using wet process disintegrator after pure water immersion cassia bark 3 hours, after being crushed the mesh of fineness 200 with
On cassia lignea flour slurry；
（3）Rice is with water according to 1:2.5 ratio immersion 12h, using stone mill mill after being mixed evenly with the cassia lignea flour slurry of preparation
3 rice milling of powder is starched；
（4）Obtained Rice ＆ peanut milk is uniformly drenched and is layered on bamboo tray, bamboo tray diameter 1.0m, Rice ＆ peanut milk thickness 0.5mm are immediately placed at steam copper
On steam 3min；
（5）Take out and dried in the air at shady and cool ventilation after steaming, its moisture is down to 32%；
（6）Remove meter skin and roll over the vermicelli from rice starch that 1mm width is cut into after 3 foldings, thickness 1cm vermicelli from rice starch is clipped on bamboo raft and is placed on daylight
Under dry to moisture 12% Chinese cassia tree local flavor ground rice be made.
Embodiment 3：
A kind of Chinese cassia tree local flavor ground rice, is made up of the raw material of following parts by weight：1 part of cassia bark, 100 parts of long-grained nonglutinous rice, 25 parts of polished rice.
Above-mentioned a kind of Chinese cassia tree ground rice and preparation method thereof, comprises the following steps：
（1）It is raw material to choose the Chinese cassia tree that growth period is 4 years, scrapes off cassia bark crust 2mm or so to remove the dirt of cassia bark crust, greatly
Produced before rice defibrination；
（2）After long-grained nonglutinous rice and polished rice are mixed in proportion, the ratio immersion 8h of the pure water of 2 times of quality of rice is added, is then added
Ready cassia bark, continues to soak 2h, after being mixed evenly, and stone mill is added one by one and is all crushed, all materials repeat defibrination 2
It is secondary；
（3）Obtained Rice ＆ peanut milk is uniformly drenched and is layered on bamboo tray, bamboo tray diameter 1.0m, Rice ＆ peanut milk thickness 0.5mm are immediately placed at steam copper
On steam 3min；
（4）Take out and dried in the air at shady and cool ventilation after steaming, its moisture is down to 32%；
（5）Remove meter skin and roll over the vermicelli from rice starch that 1mm width is cut into after 3 foldings, thickness 1cm vermicelli from rice starch is clipped on bamboo raft and is placed on daylight
Under dry to moisture 12% Chinese cassia tree local flavor ground rice be made.
Test portion：
And using the preparation method of the offer of embodiment 3 and using the condition progress Chinese cassia tree ground rice preparation shown in table 2 score：
The ground rice subjective appreciation standard of table 1
The sensory evaluation scores of several ground rice of table 2
As can be seen from the above table, when the ratio of cinnamomi cortex pulveratus 0.5% is added in common ground rice, and by fine gtinding and then steam
The latter made ground rice highest scorings of 2min are boiled, this ground rice Chinese cassia tree fragrance is obvious and coordinates, if the ratio of addition is too high,
The Chinese cassia tree fragrance in ground rice can be made excessively strong, and grind number of times granular sensation is strong at least, the palatability of product is poor.
Analysis of aroma components：Appropriate common ground rice, Chinese cassia tree local flavor ground rice and ground cinnamon are taken respectively, are added after appropriate water
Water-bath flows back 10 minutes, is extracted after cooling with 1/10 ethyl acetate, the flavor components of extraction are carried out into gas chromatography-mass spectrum
Use instrument（GC-MS, unit type：Agilent 7890A gas chromatograph -5975C mass spectrographs）Analysis, common ground rice result such as Fig. 1
Shown, Chinese cassia tree local flavor ground rice result is as shown in Fig. 2 ground cinnamon structure is as shown in Figure 3.
Comparison diagram 1- Fig. 3 results, from analysis of aroma components as can be seen that common ground rice does not detect fragrance component, and
Chinese cassia tree ground rice shows obvious Chinese cassia tree fragrance after cooking, therefore, and ground cinnamon is added in ground rice can lift the fragrance of ground rice
Quality.
In order to which relatively conventional ground rice and Chinese cassia tree ground rice whether there is sensorial differences, electronic nose analysis has been carried out to two kinds of ground rice
（Unit type：French alphamos：α-GEMINI）, weigh 1g ground rice samples and grind, add and electronic nose head space is carried out after 1mL water
Analysis, as a result as shown in Figure 4 and Figure 5（Left side lines are common ground rice, and right side lines are Chinese cassia tree ground rice）.
PCA figures and DFA figures from common ground rice and Chinese cassia tree ground rice is as can be seen that two kinds of ground rice are in electronics sense organ detection device
In show marked difference, this point also has obvious embodiment in artificial sense.Therefore add in the manufacturing process of common ground rice
Plus 0.5~0.8% ground cinnamon, the Chinese cassia tree fragrance of ground rice can be increased by being then fabricated to after ground rice, and in boiling process
Can be by consumers' perceptions.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of Chinese cassia tree local flavor ground rice, it is characterised in that by being made including cassia bark and rice for the Rice ＆ peanut milk of raw material, wherein the osmanthus
The components by weight percent of skin and rice is：0.5-4 parts of cassia bark, 125-200 parts of rice.
2. a kind of preparation method of Chinese cassia tree local flavor ground rice, it is characterised in that comprise the following steps：
S1：The grinding that is soaked in water of cassia bark and rice is obtained into Rice ＆ peanut milk；
S2：Obtained Rice ＆ peanut milk is uniformly drenched into paving, 1-2min is steamed, is taken out after steaming and is dried outside moisture and obtain a meter skin；
S3：Rice skin is cut into vermicelli from rice starch, puts to daylight and dries obtained Chinese cassia tree local flavor ground rice.
3. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 2, it is characterised in that in the Rice ＆ peanut milk, osmanthus
The components by weight percent of skin and rice is：0.5-4 parts of cassia bark, 125-200 parts of rice.
4. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 2, it is characterised in that the S1 includes：
S11：Crushed after cassia bark and rice are soaked in water and obtain cassia lignea flour slurry；
S12：After rice is soaked in water Rice ＆ peanut milk is obtained with cassia lignea flour slurry mixed grinding.
5. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 4, it is characterised in that the S11 includes：
The cassia bark of removing exocuticle and the rice co-grinding of 2 times of cassia bark quality is taken to soak 2-3 to 60-80 mesh, then with pure water
Crushing 2-3 times is carried out using wet process disintegrator after hour, the cassia lignea flour slurry after being crushed more than the mesh of fineness 200.
6. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 5, it is characterised in that selection growth period is 4-
The cassia bark of 5 years is raw material, scrapes off cassia bark crust 0.5-3mm.
7. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 4, it is characterised in that the S12 includes：
Rice is with water according to 1:2-2.5 part by weight immersion 10-12h, is used after being mixed evenly with the cassia lignea flour slurry of preparation
Calcium carbide mill milling 2-3 times, is made Rice ＆ peanut milk.
8. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 2, it is characterised in that the S2 includes：
Obtained Rice ＆ peanut milk is uniformly drenched and is layered on bamboo tray, bamboo tray diameter 0.8-1.0m, Rice ＆ peanut milk thickness 0.5-0.6mm are immediately placed at
1-2min is steamed on steam copper；Take out and dried in the air at shady and cool ventilation after steaming, its moisture is down to 26-32%, obtain a meter skin.
9. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 2, it is characterised in that the S3 includes：
Remove meter skin and roll over the vermicelli from rice starch that 0.8~1mm width is cut into after 3 foldings, vermicelli from rice starch is clipped on bamboo raft and puts sun cured
Chinese cassia tree local flavor ground rice is made to moisture 10~12%.
10. the preparation method of a kind of Chinese cassia tree local flavor ground rice according to claim 2, it is characterised in that the rice includes
Long-grained nonglutinous rice and polished rice.
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| CN114259023A (en) * | 2021-12-20 | 2022-04-01 | 湖南农业大学 | Convenient lotus leaf powder steamed meat and preparation method thereof |
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