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Industrialized production method for instant brown rice

A production method, brown rice technology, applied in food preparation, food science, application, etc., can solve the problems of restricting rice planting and production, achieve the effects of improving the taste of brown rice, shortening the cooking time, and reducing the incidence of disease

Active Publication Date: 2011-07-27
河北航兴机械科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, it is limited by resources such as water, land, energy, and the environment.
In particular, it limits the greater development of rice planting and production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The industrialized production method of instant brown rice comprises the following steps:

[0027] (1) Using paddy as raw material, the original brown rice is obtained through the steps of drying, cleaning, grading, stone removal, ridge paddy, and paddy separation;

[0028] (2) Soaking: Soak the raw brown rice in water at a temperature of 35°C for 1 hour, stirring during the soaking process, wherein the mass ratio of the raw brown rice to water is 1:2;

[0029] (3) Enzymolysis: adjust the pH value of the soaking solution to 4~6, then add the compound biological enzyme solution, the enzymolysis temperature is 25°C, and the enzymolysis is 1~2h, the weight parts of the soaking solution and the compound biological enzyme solution The ratio is 100:8;

[0030] The preparation of the complex biological enzyme solution is to prepare cellulase, hemicellulase and pectinase (each enzyme activity is above 600u / g) with acetic acid-sodium acetate buffer solution of pH 4~6 to prepare...

Embodiment 2

[0034] The industrialized production method of instant brown rice comprises the following steps:

[0035] (1) Using paddy as raw material, the original brown rice is obtained through the steps of drying, cleaning, grading, stone removal, ridge paddy, and paddy separation;

[0036] (2) Soaking: soak the raw brown rice in water at a temperature of 40°C for 2 hours, stir during the soaking process, and add citric acid. The mass percentage concentration of the citric acid in the soaking liquid is 1%, and the raw brown rice The mass ratio with water is 1:6;

[0037] (3) Enzymolysis: adjust the pH value of the soaking solution to 4~6, then add the compound biological enzyme solution, the enzymolysis temperature is 35°C, and the enzymatic hydrolysis takes 2 hours. The weight-number ratio of the soaking solution and the compound biological enzyme solution is 100: 10;

[0038] The preparation of the compound biological enzyme solution mentioned therein: Cellulase, hemicellulase and p...

Embodiment 3

[0042] The industrialized production method of instant brown rice comprises the following steps:

[0043] (1) Using paddy as raw material, the original brown rice is obtained through the steps of drying, cleaning, grading, stone removal, ridge paddy, and paddy separation;

[0044] (2) Soaking: soak the raw brown rice in water at a temperature of 38°C for 1.5 hours, stir during the soaking process, and add disodium hydrogen phosphate, and the mass percentage concentration of disodium hydrogen phosphate in the soaking liquid is 3% , the mass ratio of the former brown rice and water is 1:6;

[0045] (3) Enzymolysis: adjust the pH value of the soaking solution to 4~6, then add the compound biological enzyme solution, then, the enzymolysis temperature is 30°C, and the enzymolysis is 1.5h, the weight parts of the soaking solution and the compound biological enzyme solution The number ratio is 100:9;

[0046] The preparation of the compound biological enzyme solution mentioned ther...

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PUM

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Abstract

The invention discloses an industrialized production method for instant brown rice. The method comprises the following steps of: firstly, carrying out the operation steps of drying, cleaning, grading, stone removing, rice ridging and husked rice separating on unhusked rice as the raw material so as to obtain the original brown rice; and secondly, carrying out soaking, enzymolyzing, curing, dryingand other processing means on the original brown rice to obtain the instant brown rice. In the invention, the common brown rice is used as the raw material to prepare the products by means of an endogenous enzyme germination technology, an exogenous enzyme hydrolysis technology, a brown rice pregelatinization technology, a rapid drying technology and the like; and the prepared products have the advantages of good palatability, short cooking time, long shelf life and the like. By adoption of the industrialized production method disclosed by the invention, the Alpha degree of the prepared brownrice can reach 100%; the cooking time of the brown rice is shorter than 15 minutes and the shelf life of the brown rice is more than 6 months; and the taste of the brown rice is favorably improved.

Description

technical field [0001] The invention relates to an industrialized production method of instant brown rice. Background technique [0002] The grain of rice is composed of three main components: endosperm, outer germ and bran. Starchy endosperm is mainly carbohydrates and protein; germ is rich in minerals (iron, zinc), B vitamins, phytonutrients (phytosterols, etc.), antioxidant components, VE, oil; bran includes aleurone layer, exogenous Skin and exocarp. Aleurone usually consists of one or three layers of cells (one layer for wheat, rye, oats, maize, and sorghum, and three layers for rice and barley). Nutrients such as soluble and insoluble dietary fiber (arabinoxylan and β-glucan), protein, antioxidant components, VE, B vitamins, minerals, phytic acid and enzymes are mainly concentrated in the aleurone layer. The aleurone-rich fraction is also a major contributor to lowering cholesterol and maintaining normal gut flora. [0003] In the process of rice milling and polish...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/164A23L1/29A23L7/104A23L33/00
Inventor 宋永欣
Owner 河北航兴机械科技有限公司
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