Production method of lightly grinded nutritional rice with good cooking performance and storability

A nutritious rice and cooking technology, which is applied in the fields of heat preservation of seeds, edible seeds preservation, preservation of seeds by radiation/electric treatment, etc., can solve the problems of short storage period and poor cooking performance of brown rice, and improve the cooking performance. , Improve the killing effect and reduce the effect of cracks

Inactive Publication Date: 2014-04-09
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the shortcomings of brown rice such as short storage period and poor cooking performance, the invention provides a production method of lightly milling nutritious rice with good cooking performance and storage performance

Method used

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  • Production method of lightly grinded nutritional rice with good cooking performance and storability

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] (1) Use a 60-mesh fine sand roller to lightly mill the brown rice at a low speed (the spindle speed is 1000 rpm), remove the floating chaff on the surface of the rice grains with a brush polishing wheel, and obtain a lightly milled nutritious rice with a reduction rate of 5%; (2 ) Slowly add water by atomization until the water content of lightly milled nutritious rice is 20%, maintain a water addition rate of 0.6% / hour before the water reaches 17%, and slowly increase the water addition rate to 1.0% / hour after exceeding 17%; ( 3) Lightly mill the nutritious rice with microwave treatment, the microwave frequency is 2450±50MHz, the power is 300 watts, and the processing time is 30 seconds; (5) Treat the lightly milled nutritious rice with atmospheric pressure superheated steam, the temperature of the superheated steam is 200°C, and the action time is 10 seconds; 3% RH) for 6 months.

Embodiment 2

[0014] (1) Use a 70-mesh fine sand roller to lightly mill the brown rice at a low speed (the spindle speed is 800 rpm), and use a brush polishing wheel to remove the floating bran on the surface of the rice grains to obtain a lightly milled nutritious rice with a reduction rate of 3%; (2 ) Slowly add water by atomization until the water content of lightly milled nutritious rice is 19%, maintain a water adding rate of 0.6% / hour before the water reaches 17%, and slowly increase the water adding rate to 0.9% / hour after exceeding 17%; ( 3) Lightly mill the nutritious rice with microwave treatment, the microwave frequency is 2450±50MHz, the power is 350 watts, and the processing time is 25 seconds; (5) Treat the lightly milled nutritious rice with superheated steam at normal pressure. The temperature of the superheated steam is 160°C, and the action time is 20 seconds; 3% RH) for 6 months.

Embodiment 3

[0016] (1) Use an 80-mesh fine sand roller to lightly mill the brown rice at a low speed (the spindle speed is 600 rpm), and use a brush polishing wheel to remove the floating bran on the surface of the rice grains to obtain lightly milled nutritional rice with a reduction rate of 2%; (2 ) Slowly add water by atomization until the water content of lightly milled nutrient rice is 18%, maintain a water addition rate of 0.6% / hour before the water content reaches 17%, and slowly increase the water addition rate to 0.8% / hour after exceeding 17%; ( 3) Lightly mill the nutritious rice by microwave treatment, the microwave frequency is 2450±50MHz, the power is 400 watts, and the processing time is 20 seconds; (5) Treat the lightly milled nutritious rice with atmospheric pressure superheated steam, the temperature of the superheated steam is 120°C, and the action time is 30 seconds; 3% RH) for 6 months.

[0017] Effectiveness analysis:

[0018] (1) Physical and chemical indicators of...

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Abstract

The invention relates to a production method of lightly grinded nutritional rice with good cooking performance and storability, which is characterized in that the production method comprises the steps of: lightly grinding rice hulls and brown rice without impurities primarily; and moderately gelatinizing the nutritional rice (degree of gelatinization is 20-25%) by adopting microwave and overheat steam combined treatment through controlling the water addition and water adding speed, and killing or passivating eggs, bacteria and mycetes inside the rice grains to enhance the cooking quality and storability. The rice grains of the nutritional rice are uniformly gelatinized exterior and interior by synergistic effect of microwave and overheat steam, and meanwhile, eggs, bacteria and mycetes hidden in the rice grains are killed, and lipoxidase and lipase in the lightly grinded nutritional rice are passivated to inhibit lipid oxidation. The cracked rice percent can be effectively reduced by controlling the water addition and water adding speed as well adopting low temperature and high humidity treatment after microwave treatment so as to reduce loss of nutritional ingredients. The method is environment-friendly and free from pollution, and the product cooking performance and storability are remarkably improved.

Description

technical field [0001] The invention relates to a production method of lightly milled nutritious rice with good cooking performance and storage performance, belonging to the field of agricultural product processing. Background technique [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 better nutritional value is advocated. However, because brown rice contains more crude fiber and bran layer, its cooking characteristics and taste are not good, so it has not been widely accepted. However, after light milling of brown rice, the cortex of brown rice can be removed, and the light milling nutritional rice that retains aleurone layer and germ can be obtained. Due to the light milling of nutritious rice to remove part of the bran layer, compared with brown rice, the cooking characteristics and eating quality have been improved to a certain e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23B9/00A23B9/06A23B9/02A23L7/10
Inventor 钟业俊刘成梅刘伟付桂明罗舜菁李俶万婕钟俊桢吴建永
Owner NANCHANG UNIV
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