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Production method of clean rice with excellent pulpability

A production method and performance technology, applied in food preparation, application, food science, etc., can solve problems such as constraints, poor cooking performance and eating quality, and achieve the goals of reducing nutrient loss, improving cooking characteristics, and reducing waist burst rate Effect

Inactive Publication Date: 2013-03-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because these rices contain a lot of crude fiber and bran layers, their cooking performance and eating quality are not good, which is an unfavorable factor restricting their promotion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Slowly add acidic solution by atomization method until the water content of the germinated brown rice is 25%, keep the water addition rate of 0.6% / hour before the moisture reaches 17%, and slowly increase the water addition rate to 1.0% / hour after 17%; (2) Sprouted brown rice is slowly resuscitated at 40°C and 95% humidity for 3 hours; (3) Far infrared ray is used to treat germinated brown rice, the temperature of the infrared heat source is 200°C, and the treatment time is 6 minutes; (4) 3% is used The citric acid is used as the solvent, and a chitosan solution with a mass percentage of 2% is prepared. The germinated brown rice after the far-infrared rays treatment is sprayed and dried in the air at 45℃ to form a transparent and bright protective film. The germinated brown rice is vacuum packaged after the above treatment.

Embodiment 2

[0017] (1) Slowly add acidic solution by atomization method until the water content of brown rice is 23%, keep the water adding rate of 0.6% / hour before the moisture reaches 17%, and slowly increase the water adding rate to 0.9% / hour after 17%; ( 2) Brown rice is slowly resuscitated for 2.5 hours at 35°C and 80% humidity; (3) Brown rice is treated with far infrared rays, the temperature of the infrared heat source is 180°C, and the treatment time is 10 minutes; (4) 2.5% citric acid As a solvent, a chitosan solution with a mass percentage of 1.5% was prepared, and the brown rice treated with far infrared rays was sprayed and dried in the air at 43℃ to form a transparent and bright protective film. The brown rice is vacuum packed after the above treatment.

Embodiment 3

[0019] (1) Slowly add acidic solution through atomization method until the water content of semi-brown rice is 20%, maintain the water addition rate of 0.6% / hour before the moisture reaches 17%, and slowly increase the water addition rate to 0.8% / hour after 17%; (2) Semi-brown rice is slowly resuscitated for 2 hours in an environment of 30℃ and 75% humidity; (3) Semi-brown rice is treated with far infrared rays, the temperature of the infrared heat source is 150℃, and the treatment time is 14 minutes; (4) 2% is used The citric acid is used as the solvent, the chitosan solution with a mass percentage of 1% is prepared, and the far-infrared semi-brown rice is sprayed and dried in the air at 40℃ to form a transparent and bright protective film. The semi-brown rice is vacuum packed after the above treatment.

[0020] The invention conforms to the structural characteristics of rice, uses far-infrared rays to moderately irradiate enzymes in rice under acidic environment, and the obtain...

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PUM

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Abstract

The invention relates to a production method of clean rice with excellent pulpability. The production method is characterized by comprising the steps of slowly adding acid solution in an atomization way, irradiating by a low-heat source far infrared ray to gradually activate enzymes in rice after tempering for a period of time, and simultaneously evaporating free moisture in the rice to obtain the clean rice with the excellent pulpability. According to the preparation method, the rate of rice crack is effectively reduced through slow humidification by an atomization method and low-temperature high-humidity tempering treatment, and the loss of nutritional ingredients is also reduced.

Description

Technical field [0001] The invention relates to a production method for non-washing rice with excellent cooking performance, and belongs 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, it is recommended to eat brown rice, half brown rice and germinated brown rice with better nutritional value. However, because these rices contain more crude fiber and bran layer, the cooking performance and taste quality are not good, which are the unfavorable factors restricting its promotion. [0003] Far-infrared rays are a kind of rays with strong heat effect. Under the action of far infrared rays, the dipoles and free charges in the organism tend to be arranged in the direction of the electromagnetic field. During this process, the irregular movement of molecules and atoms is intensified and heat is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/185A23L7/10A23L7/20
Inventor 钟业俊
Owner NANCHANG UNIV
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