Method for improving edible quality of brown rice

Abstract

The invention relates to a method to improve edible quality of brown rice, which adds enzyme in the water of 120-180 parts by volume, adds the brown rice of 100 parts by weight, mixes well, regulates the pH of mixed enzyme solution to 4.5-7.0, soaks at 30-55 DEG C for 2-5h to obtain the mixture of brown rice and enzyme solution. The invention processes the brown rice by cellulose or compound pectinase directly, degrades cellulose and pectine on the outer surface to soften tissue structure, reduce hardness after cooking and improve taste, such that the objectives of improving the edible quality of cooking foods of brown rice and keeping the nutrient contents of brown rice are achieved, and the edible quality of brown rice foods processed by enzyme is better than that of germinated brown rice.

Description

technical field [0001] The invention relates to a method for improving the eating quality of brown rice. Background technique [0002] At present, rice is being processed more and more thinner and whiter. After the polished rice is processed, only the white and thin endosperm is left, which mainly provides starch and heat, while the rice bran and germ, which contain a lot of nutrients, are wasted in vain. Compared with brown rice, the main nutrients of polished rice, such as protein, sugar, and fat, have little difference, but vitamin B1, B2, and B6 lose 80%, 67%, and 90% respectively, and manganese and phosphorus lose 50% each. Iron and all dietary fiber and essential fatty acids are lost. In addition, brown rice is also rich in health-care functional factors, such as glutathione, γ-oryzanol, γ-aminobutyric acid, rice bran lipopolysaccharide, ceramide, rice bran fiber, etc. Oxygen free radicals, lowering blood lipids, delaying aging, improving people's memory, beauty and ...

AI Technical Summary

Problems solved by technology

[0002] At present, rice is being processed more and more thinner and whiter. After the polished rice is processed, only the white and thin endosperm is left, which mainly provides starch and heat, while the rice bran and germ, which contain a lot of nutrients, are wasted in vain.

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