Method for improving stewing performance and storage performance of unpolished rice

A storage and cooking technology, which is applied in the field of improving the cooking and storage properties of brown rice, can solve the problems of poor cooking performance and short storage period of brown rice, and achieve the goal of improving cooking performance, low bursting rate, and improving killing efficiency Effect

Inactive Publication Date: 2013-03-06
NANCHANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the defects of poor cooking performance and short storage period of brown rice, the invention provides a method capable of improving cooking performance and storage performance of brown rice

Method used

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  • Method for improving stewing performance and storage performance of unpolished rice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Slowly add water by atomization until the water content of the brown rice is 22%, maintain a water addition rate of 0.6% / hour before the water content reaches 18%, and slowly increase the water addition rate to 1.0% / hour after the water content exceeds 18%; (2 ) Treat brown rice with microwaves, the microwave frequency is 2450±50MHz, the power is 350 watts, and the processing time is 35 seconds; (3) The microwave-treated brown rice is soaked for 30 minutes at 35°C and 80% humidity; (4) Under normal pressure, the brown rice is treated with superheated steam, the temperature of the superheated steam is 150° C., and the action time is 30 seconds. The treated brown rice was stored at room temperature (25±3°C, 65±3% RH) for 6 months.

Embodiment 2

[0015] (1) Slowly add water by atomization until the water content of brown rice is 21%, maintain the water addition rate of 0.6% / hour before the water content reaches 18%, and slowly increase the water addition rate to 0.9% / hour after the water content exceeds 18%; (2 ) Treat brown rice with microwaves, the microwave frequency is 2450±50MHz, the power is 400 watts, and the processing time is 30 seconds; (3) The microwave-treated brown rice is soaked for 25 minutes at 40°C and 85% humidity; (4) Under normal pressure, the brown rice is treated with superheated steam, the temperature of the superheated steam is 200° C., and the action time is 20 seconds. The treated brown rice was stored at room temperature (25±3°C, 65±3% RH) for 6 months.

Embodiment 3

[0017] (1) Slowly add water by atomization until the water content of brown rice is 20%, maintain the water addition rate of 0.6% / hour before the water content reaches 18%, and slowly increase the water addition rate to 0.8% / hour after the water content exceeds 18%; (2 ) Treat brown rice with microwaves, the microwave frequency is 2450±50MHz, the power is 450 watts, and the processing time is 25 seconds; (3) The brown rice treated by microwaves is slowed down for 20 minutes at 45°C and 90% humidity; (4) Under normal pressure, the brown rice is treated with superheated steam, the temperature of the superheated steam is 250° C., and the action time is 10 seconds. The treated brown rice was stored at room temperature (25±3°C, 65±3% RH) for 6 months.

[0018] Effectiveness analysis:

[0019] (1) Physical and chemical indicators of brown rice

[0020] Moisture (%) Gelatinization degree (%) Vitamin B1 content (mg / 100g) Lipase activity (U / 100g) Lipoxygenase acti...

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Abstract

The invention relates to a method for improving the stewing performance and the storage performance of unpolished rice. The method is characterized in that the microwave and superheated steam combined treatment is adopted, the unpolished rice is properly gelatinized (the gelatinization degree is 20 to 30 percent) through controlling the water addition quantity and the water adding speed, and meanwhile, insect bacterium enzymes inside rice grains are killed or passivated for reaching the goal of improving the stewing quality and the storage performance. Through the microwave and superheated steam synergistic effect, the surface gelatinization of unpolished rice grains is very uniform, meanwhile, ova, bacteria and mycete hidden in the rice grains are effectively killed, lipoxidase and lipase in the unpolished rice are passivated, and the lipid oxidation is inhibited. Through controlling the water adding quantity and the water adding speed and adopting the low-temperature high-humidity treatment after the microwave treatment, the crackling rate of the rice grains can be effectively reduced, and the nutritional ingredient loss is reduced. The method has the advantages that the environment is protected, no pollution exists, and the stewing performance and the storage performance of products are obviously improved.

Description

technical field [0001] The invention relates to a method for improving cooking and storage properties of brown rice, which belongs to the field of agricultural product processing. Background technique [0002] Brown rice refers to the whole grain that remains except for the husk, that is, rice that contains the cortex, aleurone layer and germ. Compared with polished white rice, brown rice contains more vitamins and other nutrients, but because more cortex and rice germ are retained, brown rice has poor cooking characteristics, eating quality and storage stability. [0003] At present, low-temperature storage and vacuum packaging are commonly used for rice storage at home and abroad. Low temperature storage can only delay the quality deterioration of rice to a certain extent, and the input and maintenance costs are relatively high. Vacuum packaging works well, but the rice will still oxidize slowly under the action of enzymes, and the hidden eggs in the rice grains cannot b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23B9/00A23B9/06A23B9/02A23L7/10
Inventor 钟业俊
Owner NANCHANG UNIV
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