Method for processing fast cooking germination husked rice and germination dehusked rice maded thereout

A technology of germinated brown rice and a processing method, applied in the field of edible products, can solve the problems of harsh requirements of consumers, low product quality, low quality of brown rice, etc., and achieve the effects of high safety, good taste and high nutritional value

Inactive Publication Date: 2008-05-21
刘来法
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is limited to overcome such shortcomings of conventional brown rice only by adopting the germination process, and the product quality is too low to meet the demanding requirements of consumers.
Chinese patent 200410041880.3 and Chinese patent applications 02142475.6 and 200310115408.5 still have the problem that they cannot be boiled quickly and cannot meet the modern fast-paced needs, especially the low quality brown rice produced

Method used

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  • Method for processing fast cooking germination husked rice and germination dehusked rice maded thereout

Examples

Experimental program
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Effect test

Embodiment 1

[0026] After the rice is dried in the drying tower, it is stored in a low-temperature constant temperature storage. Then the rice is removed from impurities, cleaned, stone removed, shelled, lightly milled by a vertical rice mill, polished and color sorted into brown rice as raw material, and the brown rice is washed with water Rinse and drain, then add 0.3u / ml phytase working solution at a ratio of 1:1, and soak the above brown rice mixture in an ultrasonic field (25W, 30KHz) for 75min at a temperature of 30°C. Germinate at a temperature of 35°C for 15 hours, and spray 30°C of warm water containing 1% gibberellin once every 2 hours. Then enter the continuous cooking machine and steam cook for 30 minutes at a temperature of 90°C. Enter the circulating ventilation continuous dryer again, dry 6 hours at 50 ℃ of temperature, make the germinated brown rice that moisture content is 13%. The dried germinated brown rice enters the microwave for sterilization. The automatic electron...

Embodiment 2

[0028]After the rice is dried in a drying tower, it is stored in a low-temperature constant temperature storage. Then the rice is removed from impurities, cleaned, stoned, shelled, lightly milled by a vertical rice mill, polished and color sorted into brown rice as raw material, and the brown rice is washed with water After rinsing, drain, add 0.6u / ml phytase working solution in a ratio of 1:1, and soak the above brown rice mixture in an ultrasonic field (25W, 30KHz) for 45min at a temperature of 26°C. Germinate at a temperature of 30°C for 18 hours, and spray 30°C of warm water containing 2% gibberellin once every 2 hours. Enter the continuous cooking machine and steam cook for 30 minutes at a temperature of 110°C. Enter the circulating ventilation continuous drying machine again, dry 4 hours at 60 ℃ of temperature, make the germinated brown rice that moisture content is 14%. The dried germinated brown rice enters the microwave for sterilization. The finished product of ger...

Embodiment 3

[0030] After the rice is dried in a drying tower, it is stored in a low-temperature constant temperature storage. Then the rice is removed from impurities, cleaned, stoned, shelled, lightly milled by a vertical rice mill, polished and color sorted into brown rice as raw material, and the brown rice is washed with water After rinsing, drain, add 0.4u / ml phytase working solution at a ratio of 1:1, and soak the brown rice mixture in an ultrasonic field (25W, 30KHz) for 60min at a temperature of 30°C. Germinate at a temperature of 35°C for 16 hours, and spray 30°C of warm water containing 3% gibberellin once every 2 hours. Enter the continuous cooking machine and steam cook for 30 minutes at a temperature of 110°C. Enter the circulation ventilation continuous drying machine again, dry 4 hours at 60 ℃ of temperature, make the germinated brown rice that moisture content is 12%. The dried germinated brown rice enters the microwave for sterilization. The finished product of germinat...

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Abstract

The invention relates to a processing method of quick cooking germinated brown rice and the germinated brown rice made by the method. The control starts from paddy which is stored in a cryogenic thermostat warehouse after the dried in a drying tower. Afterward, the paddy was processed into brown rice which is used as raw material by cleaning, stoning, deshelling, rolling by a vertical rice mill, polishing and color-selecting. The brown rice is processed in sequence in the steps as follows: preparing phytase operating fluid, adding the brown rice in accordance with a particularly mixture of 1 to 1 brown rice and phytase pressure fluid, immersing the mixed liquid of brown rice in an ultrasonic field for 45 to 75 minutes; the brown ice germinates on a tunnel germinating bed in the temperature of 30 to 35 DEG C, which needs to be sprayed automatically with the gibberellin liquid every two hours; the germinated brown rice which is cooked in the high temperature for 30 minutes and then is dried in low temperature for 4 to 6 hours, after microwave sterilizing and subpackaging, is formed into the finished products of germinated brown rice. The invention particularly relates to that the germinated brown rice has better taste by the control of the germinating, is easier for cooking in the home and boiled with the rice simultaneously, and has higher safety for the microbial contamination.

Description

Technical field: [0001] The invention relates to edible products, in particular to a processing method of quick-boiled germinated brown rice and germinated brown rice prepared therefrom. Background technique: [0002] Brown rice consists of bran layer, germ, and endosperm. The main components of the bran layer and germ are fat, protein, fiber, vitamins and minerals, and the main component of endosperm is starch. Most of the functional components in brown rice are concentrated in the bran layer and rice germ, which account for 10% of the weight of brown rice. These functional components include γ-aminobutyric acid (GABA), reduced glutathione (GSH), inositol, oryzanol, Ve, octacosanol, rice bran polysaccharides, rice bran fiber minerals and vitamins, etc., but polished white rice does not contain these functional ingredients, or the content is very small. Due to the influence of fiber and fat in the bran layer, brown rice has poor cooking performance, taste and absorption, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L7/20
Inventor 刘来法
Owner 刘来法
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