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Method for modifying brown rice

A brown rice and modified technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of the impact of the value-added of rice resources, waste of resources, etc., and achieve the effect of improving the taste and eating quality, and improving the digestibility.

Inactive Publication Date: 2012-04-25
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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AI Technical Summary

Problems solved by technology

But this is undoubtedly a great waste of our country's existing resources. If it is comprehensively utilized, it will have a positive impact on the value-added of our country's rice resources.

Method used

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Embodiment Construction

[0016] The invention uses biotechnology to modify the brown rice through the soaking method and the spraying method. The soaking method is to prepare cellulase and glucoamylase solutions with a concentration of 10-30mg / mL, add them to brown rice, and have a solid-liquid ratio of 1:10-1:50, a temperature of 60°C, and a pH of 5.0. After 1-4 hours, take out and dry to obtain modified brown rice.

[0017] The spraying method is to prepare cellulase and glucoamylase liquid with a concentration of 30-60 mg / mL, pH 7.0, put them into a sprayer, weigh a certain amount of brown rice, and spray the enzyme liquid evenly onto the brown rice with a sprayer , put the brown rice sprayed with the enzyme solution in a constant temperature and humidity incubator, react at 60°C for 1-3h, take it out, and dry to obtain the modified brown rice.

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Abstract

The invention relates to a method for modifying brown rice. Rice is the main grain crop in China; the brown rice refers to the rice which is unshelled and is not whitened; and rice bran layers, germs and endosperms are retained during processing, so the nutritional value is far higher than that of white rice. However, due to the existence of the bran parts, the brown rice has the unpleasant odor of the bran and poor cooking property, mouthfeel and absorbability, and is subjected to quality deterioration, such as fat acidification and the like, easily after long-time storage. Therefore, thoughthe brown rice contains rich nutritional active substances, the brown rice does not become the staple food of human. The brown rice is modified by the biological method, so that the edible quality ofthe brown rice is improved.

Description

technical field [0001] The invention relates to a modification method of brown rice, which can be applied to the food industry. Background technique [0002] Rice is the main food crop in my country. Brown rice refers to the rice that has only been husked but not whitened. Because the bran layer, germ and endosperm are preserved during processing, the nutritional value of brown rice is much higher than that of polished white rice. . Brown rice is rich in starch, protein, fat, vitamins and 11 kinds of minerals, and can provide more comprehensive nutrition than white rice, such as dietary fiber, vitamin B 1 , B 2 , vitamin E, vitamin C, and vitamin D, some nutrients are as high as 2-3 times, in addition, there are a variety of health functional factors, such as glutathione, γ-aminobutyric acid, γ-oryzanol, rice bran fat Polysaccharides, phytic acid, minerals, vitamins, etc. [0003] However, due to the presence of the bran part, brown rice has an unpleasant smell of bran, p...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 王静孙宝国曹雁平王成涛
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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