Method for preparing instant rice from sprouted lightly-milled rice

A production method and technology for instant rice, which are applied in the fields of application, food preparation, food science, etc., can solve problems such as poor taste and poor rehydration, achieve good synergy, improve rehydration performance, and improve sensory quality. Effect

Inactive Publication Date: 2014-06-11
XUZHOU NAILI MACROMOLECULE TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of production methods about instant rice at present, and there are also many disclosed patent documents, but the bigg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Germination of lightly milled rice: japonica brown rice is lightly milled, with a reduction rate of 5%, and the lightly milled rice is germinated at 75°C and 95% humidity for 16 hours; (2) Germinated lightly milled rice is soaked and steamed : Weigh 1kg of germinated lightly milled rice, add 1.6kg of tap water, soak at 55°C for 30 minutes, use steam to cook for 30 minutes, and quickly cool down with purified water to prevent rice grains from sticking together. ℃; (3) Ultrasonic-infrared collaborative drying: place the raked rice in a 35KHz ultrasonic field, and use infrared to dry until the water content of the rice is 4%, and get germinated and lightly milled instant rice; the infrared wavelength is 2 μm, and the heat source temperature is 600°C , the distance between the heat source and the rice is 10cm.

Embodiment 2

[0021] (1) Germination of lightly milled rice: lightly mill the japonica rice and brown rice, and the reduction rate is 5%. Use chitosan with a concentration of 2% to coat the lightly milled rice, pay attention not to coat the bud body; lightly mill the coated Germinate rice for 16 hours at 75°C and 95% humidity; (2) Soak and cook germinated lightly milled rice: Weigh 1kg of germinated lightly milled rice, add 1.6kg of tap water, soak at 55°C for 30 minutes, and steam cook After 30 minutes, the pure water was quickly cooled to prevent the rice grains from sticking. After filtering, the steamed rice was continued for 20 minutes, and the temperature was naturally lowered to 30°C; (3) Ultrasonic-infrared collaborative drying: the raked rice was placed in a 35KHz ultrasonic field, and the Infrared drying until the water content of the rice is 4% to obtain germinated and lightly milled instant rice; the wavelength of infrared rays is 2 μm, the temperature of the heat source is 600 °...

Embodiment 3

[0023] (1) Germination of lightly milled rice: lightly mill the japonica rice and brown rice, and the reduction rate is 5%. Use chitosan with a concentration of 2% to coat the lightly milled rice, pay attention not to coat the bud body; lightly mill the coated Germinate rice for 16 hours at 75°C and 95% humidity; (2) Soak and cook germinated lightly milled rice: Weigh 1kg of germinated lightly milled rice, add 1.6kg of tap water, soak at 55°C for 30 minutes, and steam cook After 30 minutes, the pure water was quickly cooled to prevent the rice grains from sticking. After filtering, continue to steam the rice for 20 minutes, and naturally lower the temperature to 30°C; 10 cfu / g (Material No. 83500007) evenly sprinkled into the rice, mixed well, put into a clean ceramic container, sealed, and fermented at 30°C for 13 hours, and raked the rice after fermentation; (4) Ultrasonic-infrared synergy Drying: Put the raked rice in a 35KHz ultrasonic field, and use infrared rays to dry ...

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PUM

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Abstract

The invention relates to a method for preparing instant rice from sprouted lightly-milled rice. The method is characterized by comprising the following steps: lightly milling rough rice, coating chitosan with a film (sprouts are not coated with films), sprouting in a high-temperature and high-pressure condition, cooking the sprouted rough rice, stewing, performing limit fermentation, and drying by adopting the cooperation of ultrasonic waves and infrared rays, so as to obtain the instant rice prepared from the sprouted rough rice. Nutritional ingredients of the rice can be enhanced by the sprouting of the rough rice and the limit fermentation; the rice can be dried by the cooperation of the ultrasonic waves and the infrared rays; ethyl alcohol generated due to the limit fermentation can be removed by distillation; porous structures can be generated, the water activity of the rice can be reduced, the reconstitution property of the rice is good, the nutritive value is high, and the storage period is long.

Description

technical field [0001] The invention relates to a production method of germinated and lightly milled instant rice, which belongs to the field of food processing. Background technique [0002] Germinated brown rice is a product composed of young sprouts, bran layer and endosperm obtained by germinating brown rice to a certain bud length through physiological activation process as raw material. Germinated brown rice retains more than 60% of the important nutrients of rice, and its nutritional value is more than ten times that of ordinary white rice. Especially after germination, some active substances with special physiological functions such as γ-aminobutyric acid, glutathione, γ- Oryzanol, ferulic acid, etc. increased significantly. In addition, the outer layer of lightly milled brown rice softens after germination, and the sugar and starch in the rice grains are partially degraded, which can significantly improve the eating quality. [0003] Instant rice is usually soaked...

Claims

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Application Information

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IPC IPC(8): A23L1/185A23L7/20
CPCA23L5/15A23L7/104A23L7/1975A23L7/20
Inventor 钟业俊
Owner XUZHOU NAILI MACROMOLECULE TECH CO LTD
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