阅读说明：本技术 一种具有香味的调和大米 (Blended rice with fragrance ) 是由 丁柏昌 于 2021-08-12 设计创作，主要内容包括：一种具有香味的调和大米,包括以下按重量份组成原料：再生稻、茉莉香米、丝苗米均匀混合而成。本发明调和的大米不仅外观精美,而且米香与茉莉香相融合,使得本发明调和大米香气四溢,通过香软丝苗米的较高直链淀粉含量和油脂提高米饭的淀粉含量和油脂,同时通过再生稻、进口茉莉香米以及香软丝苗米中微量元素混合,使得米饭营养更加丰富。再生稻具备化积除湿、宽肠消胀的功效。(The blended rice with fragrance comprises the following raw materials in parts by weight: the regenerated rice, jasmine scented rice and silk seedling rice are mixed evenly. The blended rice has exquisite appearance, the rice fragrance is fused with the jasmine fragrance, so that the blended rice has the fragrance of all around, the starch content and the grease of the rice are improved through the higher amylose content and the grease of the fragrant soft seedling rice, and the rice is richer in nutrition through mixing of trace elements in the regenerated rice, the imported jasmine fragrant rice and the fragrant soft seedling rice. The regenerated rice has the effects of resolving food stagnation, removing dampness, and relieving intestinal distention.)

1. The blended rice with fragrance is characterized by comprising the following raw materials in parts by weight: 50-60 parts of ratoon rice, 20-35 parts of jasmine scented rice and 15-20 parts of silk seedling rice.

2. The blended rice with fragrance as claimed in claim 1, wherein the regenerated rice, jasmine scented rice and rice with silky seedlings are polished, placed for 40-80 hours, and then uniformly mixed together.

3. The blended rice with fragrance as claimed in claim 1, wherein the blended rice is prepared from the following optimum parts by weight: 55 parts of regenerated rice, 25 parts of jasmine fragrant rice and 20 parts of silk seedling rice.

4. The blended rice with fragrance as claimed in claim 1, further comprising 50-60 parts of two-season rice.

5. The blended rice with fragrance as claimed in claim 4, wherein the optimal parts by weight of the blended rice are: 50 parts of second-season rice, 55 parts of regenerated rice, 25 parts of jasmine fragrant rice and 20 parts of seedling rice.

6. The blended rice with fragrance as claimed in claim 4, wherein the blended rice further comprises 15-22 parts of Zibeth rice.

7. The blended rice with fragrance as claimed in claim 6, wherein the optimal parts by weight of the blended rice are: 50 parts of second-season rice, 55 parts of regenerated rice, 25 parts of jasmine fragrant rice, 20 parts of silk seedling rice and 17 parts of maodon rice.

Technical Field

The invention relates to the technical field of food, in particular to blended rice with fragrance.

Background

The rice is the most main staple food for people in China, is the staple food necessary for people every day, along with the continuous improvement of living standard, the requirements of people on the taste and the nutritional value of the rice are higher and higher, people hope to obtain high-quality rice with good taste and high nutritional value to enter life, however, the requirements of the taste on people in different regions are different, and the requirements of nutrition on people in different age groups are different. In fact, the rice does not have all the nutrients needed by human body, and the contents of protein, calcium, zinc, trace elements and the like are less, so that the rice is not enough to meet the needs of human bodies and can not meet the needs of people in different growth periods for various nutrients. The single rice is difficult to meet the requirement of human nutrition, meanwhile, the different types of rice have different glue consistencies, the rice cooked by the single rice is difficult to meet the requirement of people on the taste of the rice, and the existing rice processing method for improving space is mainly researched on the variety of rice, the appearance, the granularity and the like of the processed rice so as to obtain a rice product with good taste and appearance.

Disclosure of Invention

The invention aims to provide blended rice with fragrance to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: the blended rice with fragrance comprises the following raw materials in parts by weight: 50-60 parts of ratoon rice, 20-35 parts of jasmine scented rice and 15-20 parts of silk seedling rice.

Preferably, the regenerated rice, the jasmine scented rice and the silk seedling rice are polished, placed for 40-80 hours and then uniformly mixed together.

Preferably, the optimal weight parts of the blended rice are as follows: 55 parts of regenerated rice, 25 parts of jasmine fragrant rice and 20 parts of silk seedling rice.

Preferably, the blended rice further comprises 50-60 parts of two-season rice.

Preferably, the optimal weight parts of the blended rice are as follows: 50 parts of second-season rice, 55 parts of regenerated rice, 25 parts of jasmine fragrant rice and 20 parts of seedling rice.

Preferably, the blended rice further comprises 15-22 parts of maodon rice.

Preferably, the optimal weight parts of the blended rice are as follows: 50 parts of second-season rice, 55 parts of regenerated rice, 25 parts of jasmine fragrant rice, 20 parts of silk seedling rice and 17 parts of maodon rice.

The Miao rice essence is named as 'the king of China Rice', and is named together with Zengcheng Anrong lichee; the rice is white and crystal, rich in oil, strong in rice fragrance, soft, delicious and coming to Ming Ling nan and reputed to be both inside and outside.

The jasmine fragrant rice refers to non-glutinous fragrant brown rice or fragrant rice produced by KaoDokMali105 and RD15 varieties planted locally in Thailand and confirmed by the Ministry of agriculture of Thailand department of cooperative agriculture; thai jasmine scented rice has excellent quality and is the most popular in the world.

The Maoya rice is slender in shape, and the two ends of the Maoya rice are sharp and are similar to Maoya, so that people are also called as Maoya rice and crescent rice; the cat tooth rice has long grains, the cooked rice is fragrant and delicious, and the water absorption is good during cooking.

The blended rice has exquisite appearance, the rice fragrance is fused with the jasmine fragrance, so that the blended rice has the fragrance of all around, the starch content and the grease of the rice are improved through the higher amylose content and the grease of the fragrant soft seedling rice, and the rice is richer in nutrition through mixing of trace elements in the regenerated rice, the imported jasmine fragrant rice and the fragrant soft seedling rice. The regenerated rice has the effects of resolving food stagnation, removing dampness, and relieving intestinal distention.

The Thai jasmine scented rice contains various oxygen resistant groups, has obvious effects on preventing cell aging, resisting aging and resisting diseases, and also contains substances for increasing skin moisturizing effect.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The blended rice with fragrance comprises the following raw materials in parts by weight: 50 parts of ratoon rice, 30 parts of imported jasmine scented rice and 20 parts of silk seedling rice.

Example 2

The blended rice with fragrance comprises the following raw materials in parts by weight: 55 parts of regenerated rice, 25 parts of imported jasmine fragrant rice and 20 parts of silk seedling rice.

Example 3

The blended rice with fragrance comprises the following raw materials in parts by weight: 60 parts of ratoon rice, 25 parts of imported jasmine fragrant rice and 15 parts of silk seedling rice.

Example 4

The blended rice with fragrance comprises the following raw materials in parts by weight: 50 parts of second-season rice, 55 parts of regenerated rice, 25 parts of jasmine fragrant rice and 20 parts of seedling rice.

Example 5

The blended rice with fragrance comprises the following raw materials in parts by weight: 55 parts of second-season rice, 50 parts of ratoon rice, 30 parts of jasmine fragrant rice and 18 parts of silk seedling rice.

Example 6

The blended rice with fragrance comprises the following raw materials in parts by weight: 60 parts of second-season rice, 60 parts of regenerated rice, 20 parts of jasmine scented rice and 15 parts of silk seedling rice.

Example 7

The blended rice with fragrance comprises the following raw materials in parts by weight: 55 parts of second-season rice, 60 parts of regenerated rice, 20 parts of jasmine fragrant rice, 15 parts of silk seedling rice and 15 parts of maodon rice.

Example 8

The blended rice with fragrance comprises the following raw materials in parts by weight: 50 parts of second-season rice, 55 parts of regenerated rice, 25 parts of jasmine fragrant rice, 20 parts of silk seedling rice and 17 parts of maodon rice.

Example 9

The blended rice with fragrance comprises the following raw materials in parts by weight: 60 parts of second-season rice, 50 parts of ratoon rice, 15 parts of jasmine fragrant rice, 17 parts of silk seedling rice and 22 parts of maoya rice.

In the examples 1 to 9, the ratoon rice, the jasmine scented rice and the silk seedling rice need to be polished and then placed for 40 to 80 hours, and then are uniformly mixed together, so that the appearance is exquisite, and the rice fragrance and the jasmine fragrance are fused, so that the blended rice fragrance is diffused all around.

Table 1 shows the specific data of the contents of the ratoon rice, the imported jasmine rice and the silk seedling rice per 1 kg:

the blended rice formed by blending the regenerated rice, the imported jasmine scented rice and the silk seedling rice has better taste, can be insufficient for complementation, improves the nutritional value, and is more balanced in nutrition when being matched with the imported jasmine scented rice and the silk seedling rice.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.