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Processing method for stabilized recombined quick-cooking brown rice

A processing method and stabilization technology, applied in application, food preparation, food science and other directions, can solve the problems of reduced brown rice edible quality, short brown rice storage time, rough taste of brown rice, etc., and achieve high utilization rate, smooth and beautiful appearance, yellowish effect

Inactive Publication Date: 2011-05-25
ACAD OF STATE GRAIN ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, there are some bottlenecks when brown rice food enters supermarkets and dining tables: First, it is the shelf life problem. Because brown rice has a high oil content (about 3%), it is prone to oil oxidation and deterioration, and the storage time of brown rice at room temperature is short. After 2-3 months, the acid value, fatty acid oxidase activity, viscosity and other physical and chemical indicators and eating quality of brown rice will drop sharply; secondly, there is a problem of eating quality. Brown rice has a rough appearance and is inconvenient to eat
There is a problem of being difficult to cook. The taste of brown rice is rough, hard and difficult to digest

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 The processing method of stabilized recombinant quick-cooking brown rice

[0031] (1) Using rice as raw material, brown rice is obtained through processes such as drying, cleaning, grading, stone removal, ridge padding, and paddy separation;

[0032] (2) Take the brown rice and grind it, then adjust the moisture content of the material to 15%;

[0033] (3) Feed the material obtained in the above step into a twin-screw extruder for extrusion, recombination and granulation. The extrusion conditions are 10°C in the first zone, 10°C in the second zone, 20°C in the third zone, 50°C in the fourth zone, and 50°C in the fifth zone. 60°C, 70°C in the sixth zone, vacuum-dry the extruded product, and seal the package.

Embodiment 2

[0034] Example 2 The processing method of stabilized recombined instant brown rice

[0035] (1) Using rice as raw material, brown rice is obtained through processes such as drying, cleaning, grading, stone removal, ridge padding, and paddy separation;

[0036] (2) Soak the brown rice in water at room temperature for 5 hours, germinate and cultivate at 30°C for 24 hours at constant temperature and humidity, and then dry at 70°C for 20 hours;

[0037] (3) Take the germinated brown rice and grind it, then adjust the moisture content of the material to 25%;

[0038] (4) Feed the material obtained in the above step into a single-screw extruder for extrusion, recombination and granulation. The extrusion conditions are 30°C in the first zone, 30°C in the second zone, 40°C in the third zone, 80°C in the fourth zone, and 50°C in the fifth zone. 100°C, 120°C in the sixth zone, dry the extruded product under reduced pressure, and pack it in vacuum.

Embodiment 3

[0039] Example 3 The processing method of stabilized recombined instant brown rice

[0040] (1) Use paddy as raw material to obtain brown rice through drying, cleaning, grading, stone removal, ridge padding, separation of paddy and other processes;

[0041] (2) Take the brown rice that has been removed and grind it, and then adjust the moisture content of the material to 15%;

[0042] (3) Feed the material obtained in the above step into a twin-screw extruder for extrusion, recombination and granulation. The extrusion conditions are 50°C in the first zone, 50°C in the second zone, 60°C in the third zone, 120°C in the fourth zone, and 120°C in the fifth zone. 150°C, 170°C in the sixth zone, microwave-dry the extruded product, and pack it in a metal can.

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PUM

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Abstract

The invention discloses a processing method for stabilized recombined quick-cooking brown rice, comprising the following steps: (1) taking paddy as a raw material, drying, cleaning, grading, removing stones, ridging paddy, and separating paddy from brown rice to obtain the brown rice; (2) smashing the brown rice, and regulating the moisture of the material to 15-30%; (3) adding or adding no food ingredients; (4) feeding the material obtained from the above step into an extruder for extruding, restructuring and prilling; and (5) drying, packaging and the like. In the processing method, the problems of short shelf life, long cooking time, rough taste, inconvenient eating and the like of the brown rice are solved. The brown rice processed with the method has the grain shape similar to natural brown rice, keeps the nutrient components of the natural brown rice, improves storage stability, improves processing and eating quality of the brown rice and improves the utilization and the added value benefit of the paddy.

Description

technical field [0001] The invention relates to a processing method of stabilized recombined quick-boiled brown rice. Background technique [0002] During the development of rice processing technology, with the development of rice milling, polishing and other equipment, human beings have been trying to make rice more white for centuries in order to pursue the taste of grain food. Foods made from polished white rice have good texture, taste, flavor and appearance, but at the same time cause a lot of loss of dietary fiber, vitamins, mineral elements and other nutrients. With the increasing incidence of obesity and overweight in developed and developing countries, the incidence of diseases directly related to obesity and overweight is also increasing. Chronic diseases such as cardiovascular disease have become a social issue that affects medical care and health worldwide. question. As the most basic dietary source of human beings, rice plays a pivotal role in human health. S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/185A23L1/30A23L1/305A23L1/302A23L7/143A23L33/10A23L33/175
Inventor 谭斌刘明田晓红汪丽萍刘艳香
Owner ACAD OF STATE GRAIN ADMINISTRATION
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