Enzymatic pretreatment process for improving milling characteristic of brown rice

Abstract

The invention discloses an enzymatic pretreatment process for improving milling characteristic of brown rice. In the enzymatic pretreatment process, before milling of the brown rice, food-grade cellulase solution with certain volume, mass, concentration and pH value is sprayed at certain temperature at intervals according to certain single additive amount so that the water content of brown rice reaches milling requirement, cortical cellulose is partly degraded, and the cortical strength of rice kernels is lowered, thereby further reducing the grinding force needed for milling, decreasing broken rice generated during the milling process and lowering milling energy consumption. The enzymatic pretreatment process has no toxic side effects and is beneficial to the improvement of the economic benefit of rice processing enterprisers.

Description

technical field [0001] The invention relates to a pretreatment technology before rice milling, and provides an enzymatic pretreatment process for improving the rice milling performance of brown rice. Background technique [0002] The cortex of brown rice is mainly composed of dense coarse fibers with high strength. Direct rice milling requires a large milling force, resulting in a high rate of broken rice and energy consumption. Therefore, studies have been conducted to improve the rice milling performance of brown rice and reduce the cortex of brown rice. It is of great significance for the rice processing industry to improve the hardness, improve the rice milling rate and reduce the energy consumption of rice milling. [0003] At present, some results have been achieved at home and abroad in improving the rice polishing rate and reducing the energy consumption of rice milling. The industry generally adopts humidification and tempering technology to make brown rice reach th...

AI Technical Summary

Problems solved by technology

At present, there are few studies on rice milling of brown rice after spraying with enzyme solution. Gopika Arora et al. sprayed cellulase solution to degrade the cortex before polishing brown rice, and analyzed the influence of process parameters on rice milling and cooking quality. Among them, the enzymatic hydrolysis time of 1-3min is too short to reflect the effect of the enzyme, so further research is needed

[0005] At present, there is no accurate and scientific enzymatic pretreatment method adopted by the brown rice processing industry, so it is of great significance to study the process of enzymatic pretreatment of brown rice

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