Production method for long-storage enriched rice and rice bran

Abstract

The invention relates to a production method for long-storage enriched rice and rice bran. The production method is characterized by comprising the following steps of: carrying out combined treatment of microwave and statured steam on unpolished rice which is hulled and removed of impurities; lightly grinding to obtain the long-storage enriched rice and rice bran. The combined treatment of the microwave and the statured steam has a synergistic effect, can effectively kill worm eggs hidden in the rice, can passivate lipoxidase and lipase in the rice, and can restrain lipid oxidation. Meanwhile, low-temperature high-humidity treatment is carried out before the microwave treatment, so that the crack percentage of the rice is effectively reduced, and the loss of nutritional ingredients is reduced. Besides, in a saturated stream treatment process and a subsequent tempering process, part of the steam enters the coat of the unpolished rice, so that the coat and seed coat on the surface layer of the unpolished rice are easily removed by light grinding while an aleurone layer and a plumule part are kept. The enriched rice produced by the method is long in storage period and high in nutritional value.

Description

technical field

[0001] The invention relates to a method for producing storable nutritious rice and rice bran, belonging to the field of agricultural product processing. technical background

[0002] With the improvement of living standards, people pay more and more attention to healthy, nutritious and balanced diet. In Europe, America, Japan and other countries, brown rice with higher vitamin and cellulose content and better nutritional value is advocated. However, brown rice has not been widely accepted because it contains more crude fiber and bran layer, has poor expansibility and water absorption, poor taste and long cooking time. However, light milling of brown rice can result in nutritious rice in which the cortex of brown rice is removed and the aleurone layer and germ are retained. Since part of the bran layer is removed, nutritious rice is easier to cook than brown rice and contains more nutrients than polished white rice. However, after the bran layer is removed...