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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: 2013-11-06
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 the acidic solution by atomization until the water content of germinated brown rice is 25%, keep the water addition rate at 0.6% / hour before the water content reaches 17%, and slowly increase the water addition rate to 1.0% / hour after the water content exceeds 17%; (2) The germinated brown rice is slowed down for 3 hours at 40°C and the humidity is 95%; (3) The germinated brown rice is treated with far-infrared rays, the temperature of the infrared heat source is 200°C, and the treatment time is 6 minutes; (4) 3% Using citric acid as a solvent, prepare a chitosan solution with a mass percentage of 2%, spray the germinated brown rice treated with far-infrared rays, and dry it in air at 45°C to form a transparent and bright protective film. The germinated brown rice is vacuum-packed after the above-mentioned treatment.

Embodiment 2

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

Embodiment 3

[0019] (1) Slowly add the acidic solution by atomization until the water content of the semi-brown rice is 20%, keep the water addition rate at 0.6% / hour before the water content reaches 17%, and slowly increase the water addition rate to 0.8% / hour after the water content exceeds 17%; (2) Slowly cool semi-brown rice for 2 hours at 30°C and 75% humidity; (3) Treat semi-brown rice with far-infrared rays, the temperature of the infrared heat source is 150°C, and the treatment time is 14 minutes; (4) Use 2% Using citric acid as a solvent, prepare a chitosan solution with a mass percentage of 1%, spray it on the semi-brown rice treated by far-infrared rays, and dry it in the air at 40°C to form a transparent and bright protective film. The semi-brown rice is vacuum-packed after the above-mentioned treatment.

[0020] According to the structural characteristics of rice, the invention uses far-infrared light to moderately irradiate and activate enzymes in rice in an acidic environmen...

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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 washing-free rice with excellent cooking 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, semi-brown rice and germinated brown rice with better nutritional value are advocated. 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. [0003] Far infrared is a kind of ray with strong heating effect. Under the action of far-infrared rays, the dipoles and free charges in organisms tend to be arranged in the direction of the electromagnetic field. In the process, the irregular motion of molecules and atoms is aggravated to generate heat; when t...

Claims

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Application Information

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