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Production method of germinated brown rice type instant rice

A technology for germinated brown rice and instant rice, applied in application, food preparation, food science and other directions, can solve problems such as poor taste and poor rehydration, achieve remarkable rehydration performance and storage performance, reduce rancidity, and good bacteriostatic effect. 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 biggest defect of the instant rice produced by existing various methods is that the mouthfeel is bad, and the rehydration property is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Germination of indica and brown rice: add 15ml of the spice mixture dropwise and adsorb on the non-woven fabric, put it together with 10kg of indica and brown rice in a glass container (100 liters in volume) at 70°C and 90% humidity, and germinate for 20 hours; the spice mixture Thymol (accounting for 25% by weight), cinnamaldehyde (accounting for 20% by weight), eugenol (accounting for 20% by weight), ethanol (accounting for 35% by weight); (2) soaking and cooking germinated brown rice: germinated Wash the brown rice 4 times, add 20kg of tap water, soak at 45°C for 40 minutes, steam cook for 40 minutes until completely gelatinized, and continue to steam the rice for 25 minutes; (3) Rice drying: the cooked rice is placed in a 35KHz ultrasonic field , dried with alcohol water vapor to a water content of 18%, the alcohol water vapor is produced by mixing ethanol and water in a ratio of 6:5 and then heating, with a wind speed of 2 m / s; then drying with infrared rays to ...

Embodiment 2

[0018] (1) Germination of japonica and brown rice: Add 20ml of the spice mixture dropwise and adsorb it on the non-woven fabric, put it together with 10kg of japonica and brown rice in a glass container (100 liters in volume) at 75°C and 95% humidity, and germinate for 16 hours; the spice mixture Composed of thymol, cinnamaldehyde, eugenol and ethanol (see Table 1 for the composition and ratio); (2) Soaking and cooking of germinated brown rice: wash germinated brown rice for 3 times, add 16kg of tap water, soak at 55°C for 35 minutes, Use steam to cook for 30 minutes until it is completely gelatinized, and continue to steam the rice for 20 minutes; (3) Rice drying: place the cooked rice in a 40KHz ultrasonic field, and dry it with alcohol water vapor until the water content is 16%, and the alcohol water vapor is ethanol It is mixed with water at a ratio of 1:1 and heated, with a wind speed of 4 m / s; then it is dried by infrared rays to a water content of 4% to obtain instant ri...

Embodiment 3

[0022] (1) Germination of japonica and brown rice: Add 20ml of the spice mixture dropwise and adsorb it on the non-woven fabric, put it together with 10kg of japonica and brown rice in a glass container (100 liters in volume) at 75°C and 95% humidity, and germinate for 16 hours; the spice mixture Thymol (accounting for 30% by weight), cinnamaldehyde (accounting for 20% by weight), eugenol (accounting for 20% by weight), ethanol (accounting for 30% by weight); (2) soaking and cooking germinated brown rice: germinated Wash the brown rice 3 times, add 16kg of tap water, soak at 55°C for 35 minutes, steam cook for 30 minutes until it is completely gelatinized, and continue to steam the rice for 20 minutes; (3) Rice drying: the steamed rice is dried to a water content of 4% , to obtain japonica rice germinated brown rice instant rice (see Table 2 for drying conditions). It can be seen from Table 2 that the combined drying of ultrasonic-alcohol water vapor and medium and short-wave ...

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PUM

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Abstract

The invention relates to a production method of germinated brown rice type instant rice. The method is characterized by comprising the following steps: germinating brown rice in the presence of a spice mixture under a high-temperature and high-humidity environment; washing, soaking, stewing and braising the germinated brown rice, and then performing ultrasonic wave-alcohol water steam and infrared ray combined drying to obtain the germinated brown rice type instant rice. According to a production process, the nutritional ingredients of the rice are enriched, the hole structure of the instant rice is added, and the rehydration property is improved; meanwhile, lipid components influencing the storage of the instant rice are reduced, the water activity is reduced, and the storage period of a product is prolonged.

Description

technical field [0001] The invention relates to a production method of germinated brown rice instant rice, which belongs to the field of agricultural product 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 genera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/185A23L7/20
CPCA23L5/15A23L7/1975A23L7/20
Inventor 钟业俊
Owner XUZHOU NAILI MACROMOLECULE TECH CO LTD
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