Instant coarse rice powder

A technology of brown rice flour and brown rice, which is applied in the fields of application, food preparation, food science, etc. It can solve the problems of taste, cooking, absorption, and solubility, which are not as good as polished white rice, short shelf life, and easy to go rancid, and achieve good instant performance. , easy to eat, good taste effect

Active Publication Date: 2012-02-01
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with polished white rice, brown rice has higher nutritional value, and some nutrients are even several times higher than polished white rice, but brown rice also has the following shortcomings: the eating quality of taste, cooking, absorp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Preparation of brown rice flour raw material: brown rice is ground into powder, and passed through a 100-mesh sieve to obtain brown rice flour raw material;

[0017] (2) High-temperature treatment: Weigh clean water equivalent to 2.5 times the weight of the brown rice flour raw material, add it to the brown rice flour raw material prepared in step (1), stir evenly, heat to 92°C within 30 minutes, and maintain it for 25 minutes. Inactivate lipase, and then cool to 48°C to obtain high-temperature treated brown rice slurry for subsequent use;

[0018] (3) Cellulase treatment: Weigh food-grade cellulase equivalent to 0.5% of the raw material weight of brown rice flour, add it to the brown rice slurry obtained in step (2), heat to 48°C, and maintain it for 55 minutes to obtain cellulase-treated brown rice slurry;

[0019] (4) Protease treatment: Weigh food-grade protease equivalent to 0.4% of the raw material weight of brown rice flour, add it to the cellulase-treated b...

Embodiment 2

[0024] (1) Preparation of raw material of brown rice flour: mixing brown rice of indica rice and brown rice of glutinous rice in a mass ratio of 2:1, grinding into powder, and passing through a 100-mesh sieve to obtain raw material of brown rice flour;

[0025] (2) High temperature treatment: Weigh clean water equivalent to twice the weight of the raw material of brown rice flour, add it to the raw material of brown rice flour prepared in step (1), stir evenly, heat to 95°C within 30 minutes, and maintain it for 20 minutes. Inactivate lipase, so as not to cause fatty acid corruption, and then cool to 50°C to obtain high-temperature treated brown rice slurry for later use;

[0026] (3) Cellulase treatment: Weigh 0.4% food-grade cellulase equivalent to the raw material weight of brown rice flour, add it to the brown rice slurry obtained in step (2), heat to 45°C, and maintain it for 60 minutes to obtain cellulase-treated brown rice slurry;

[0027] (4) Protease treatment: Weigh...

Embodiment 3

[0032] (1) Preparation of brown rice flour raw material: mix indica brown rice and japonica brown rice in a mass ratio of 1:1, grind into powder, and pass through a 100-mesh sieve to obtain brown rice flour raw material;

[0033] (2) High-temperature treatment: Weigh clean water equivalent to 3 times the weight of the raw material of brown rice flour, add it to the raw material of brown rice flour prepared in step (1), stir evenly, heat to 88°C within 30 minutes, and maintain it for 30 minutes. Inactivate lipase, then cool to 48°C to obtain high-temperature treated brown rice slurry for later use;

[0034] (3) Cellulase treatment: Weigh 0.6% food-grade cellulase equivalent to the raw material weight of brown rice flour, add it to the brown rice slurry obtained in step (2), heat to 48°C, and maintain it for 52 minutes to obtain cellulase-treated brown rice slurry;

[0035] (4) Protease treatment: Weigh 0.4% food-grade protease equivalent to the raw material weight of brown ric...

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PUM

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Abstract

The invention provides instant coarse rice powder. A method for processing the instant coarse rice powder comprises the following steps of: (1) preparing a raw material of the coarse rice powder; (2) adding water, uniformly stirring, heating, destroying lipase, and cooling to a temperature of between 45 and 50 DEG C for later use; (3) adding cellulose equivalent to 0.4 to 0.5 percent that of the weight of the raw material of the coarse rice powder, and standing for 30 to 40 minutes at the temperature of between 50 and 55 DEG C to destroy activities of the lipase and cellulose; (5) adding whey protein powder which accounts for 10 to 15 percent of the weight of the coarse rice powder raw materials, and malt syrup which accounts for 5 to 10 percent of the weight of the raw material of the coarse rice powder, uniformly stirring, and homogenizing with a colloid mill; and (6) heating and concentrating to reduce the water content to be between 30 and 35 weight percent, drying by spray or airflow to obtain a powder product, and packaging. The instant coarse rice powder has the advantages of high nutrient value, good instant dissolubility, convenient eating, good flavor and long quality guarantee period.

Description

technical field [0001] The invention relates to an instant rice flour, in particular to an instant brown rice flour. Background technique [0002] In addition to being rich in starch, brown rice also contains nutritional and health ingredients such as protein, unsaturated fatty acids, vitamins, and minerals. [0003] More than half of the population in my country takes rice as the staple food. With the acceleration of the pace of life, there is a strong demand for nutritious, fast, convenient, and good-tasting food. At present, a variety of instant rice foods have been developed on the market, especially instant rice noodles. There are many types , but these instant rice noodles are all made from polished white rice, and the rice noodles developed from brown rice are almost not instant. Polished white rice is obtained through husking and refining of brown rice. During the refining process of brown rice, nutritional and health components such as dietary fiber, unsaturated fa...

Claims

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Application Information

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IPC IPC(8): A23L1/164
Inventor 林亲录吴跃杨涛梁盈吴伟肖华西李丽辉王青云田蔚
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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