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Method for processing fast cooking edible husked rice and edible husked rice maded thereout

A processing method and technology for brown rice, applied in food preparation, application, food science and other directions, can solve the problems of waste of nutrient resources, lost nutrition and health, etc., and achieve the effect of improving taste and ensuring 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

For a long time, people have been eating polished white rice with the bran layer and germ removed, but they just lose nutrition and health, resulting in a serious waste of nutritional resources

Method used

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  • Method for processing fast cooking edible husked rice and edible husked rice maded thereout

Examples

Experimental program
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Effect test

Embodiment 1

[0023] 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 After rinsing and draining, add compound enzyme solution at a ratio of 1:2, and soak the brown rice mixture in an ultrasonic field (25W, 30KHz) for 2 hours at a temperature of 30°C. After adjusting the soaking liquid to be neutral, enter the continuous cooking machine and steam cook for 25 minutes at a temperature of 90°C. Enter the circulating ventilation continuous drying machine again, dry 6 hours at 50 ℃ of temperature, make the brown rice that moisture content is 13%. The dried brown rice enters the microwave for sterilization. The automatic electronic packaging scale divides the brown rice into bags. The cooking time of brown rice is short, the ...

Embodiment 2

[0025] 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 After rinsing and draining, add compound enzyme liquid at a ratio of 1:5, and soak the above brown rice mixture in an ultrasonic field (25W, 30KHz) for 4 hours at a temperature of 26°C. After adjusting the soaking liquid to be neutral, enter the continuous cooking machine and steam cook for 45 minutes at a temperature of 110°C. Enter the circulation ventilation continuous drying machine again, dry 4 hours at 60 ℃ of temperature, make the brown rice that moisture content is 12%. The dried brown rice enters the microwave for sterilization. The finished product of brown rice is obtained by automatic electronic packaging scale. The cooking time of brown r...

Embodiment 3

[0027] 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 After rinsing and draining, add compound enzyme solution at a ratio of 1:3, and soak the brown rice mixture in an ultrasonic field (25W, 30KHz) for 2.5 hours at a temperature of 30°C. After adjusting the soaking liquid to be neutral, 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 brown rice that moisture content is 12%. The dried brown rice enters the microwave for sterilization. The finished product of brown rice is obtained by automatic electronic packaging scale. The taste of brown rice is so...

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Abstract

The invention relates to a processing method of edible brown rice and the edible brown rice made by the method. The control starts from paddy which is stored in a cryogenic thermostat warehouse after the drying 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: after water flushing, draining, adding with the enzyme complex liquid, the brown rice is immersed in the mixed liquor in an ultrasonic field; the PH of the immersed brown rice is adjusted to neutrality, then the brown rice is cleaned by water; the brown rice which is added with the enzyme complex liquid is cooked in a continuous cooking machine, by which the cooked brown rice is dried in the recirculation ventilation continuous dryer; after microwave sterilizing and subpackaging, the brown rice is formed into the finished products of quick-cooking edible brown rice. The invention more particularly relates to that the edible brown rice has better taste by the control of the processing process, is easier for cooking at home and boiled with the rice simultaneously, and has higher safety for the microbial contamination.

Description

Technical field: [0001] The invention relates to quick-cooking brown rice, in particular to a processing method of quick-cooking edible brown rice and edible brown rice prepared therefrom. Background technique: [0002] Brown rice consists of bran layer, germ, and endosperm. The main components of the rice bran layer and germ are fat, protein, fiber, vitamins and minerals, and the main component of the 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., while 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 rice bran layer, brown rice has poor cooking performance, taste...

Claims

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Application Information

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IPC IPC(8): A23L1/185A23L7/20
Inventor 刘来法
Owner 刘来法
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