Production technology for activated rice enriched with functional components

A production technology and technology of functional ingredients, applied in food heat treatment, food preparation, food drying and other directions, can solve the problems of high consumption of enzyme preparations, cumbersome processes, low broken rice rate, etc. Equipment simple effect

Inactive Publication Date: 2014-08-06
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The patent (publication number CN101416695, publication date on April 29, 2009) discloses a production method of germinated brown rice, by directly treating brown rice with cellulase or compound pectinase, degrading the cellulose and pectin substances in the outer layer, Soften the tissue structure and reduce its hardness after cooking, thereby improving the eating quality of brown rice, but this method requires a large amount of enzyme preparations and increases production costs
The patent (publication number CN102989540, publication date March 27, 2013) discloses a production method of germinated brown rice, which uses germinated brown rice subjected to low temperature and low oxygen stress, and after screening and removing impurities, carries out hot air circulation constant temperature or variable temperature slow drying, Then carry out mild rice milling process, the germinated brown rice obtained by this method is rich in nutrients, GABA content is high, and the broken rice rate is low, but this method process is loaded down with trivial details, increased production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] After the brown rice is screened, it is placed in a humidifying conditioner, and the pH of the culture medium is 2.0; the activation temperature is adjusted to 30°C, the ambient humidity is 94%, and water is absorbed at 0.30% / h to a moisture content of 18%; the activation temperature is adjusted to 40 ℃, the ambient humidity is 90%, and the moisture content is 22% at 0.80% / h; the germination temperature is adjusted to 65°C, the ambient humidity is 92%, and the moisture content is 26% at 1.00% / h. The humidified and tempered brown rice was placed in a closed container for 8 hours at an ambient temperature of 40°C; the tempered brown rice was spread flat in a hot air drying oven, dried at 30°C for 30 minutes, soaked for 30 minutes, circulated and dried for 8 hours, and cooled to room temperature. When rice is milled, the rice milling degree is controlled to be 1%, and it is prepared through polishing, sorting and packaging.

Embodiment 2

[0028] Brown rice is screened and placed in a humidifying conditioner, the pH of the culture medium is 2.5; the activation temperature is adjusted to 40°C, the ambient humidity is 95%, and water is absorbed at 0.40% / h to a moisture content of 18%; the activation temperature is adjusted to 50 ℃, ambient humidity is 95%, humidified at 1.00% / h to moisture content 22%; adjust activation temperature to 55°C, ambient humidity is 91%, humidified at 1.20% / h to moisture content 26%. The humidified and tempered brown rice was placed in a closed container for 12 hours at an ambient temperature of 50°C; the tempered brown rice was spread flat in a hot air drying oven, and dried at 45°C for 30 minutes, soaked for 45 minutes, circulated and dried for 7 hours, and cooled to room temperature. When rice is milled, the rice milling degree is controlled to be 2%, and it is prepared through polishing, sorting and packaging.

Embodiment 3

[0030] Brown rice is screened and placed in a humidifying conditioner, the pH of the culture medium is 3.0; the activation temperature is adjusted to 20°C, the ambient humidity is 92%, and water is absorbed at 0.50% / h to a moisture content of 18%; the activation temperature is adjusted to 55 ℃, the ambient humidity is 90%, humidify at 0.90% / h to the moisture content of 22%; adjust the activation temperature to 70°C, the ambient humidity is 93%, and humidify at 1.10% / h to the moisture content of 26%. The humidified and tempered brown rice was placed in a closed container for 10 hours at an ambient temperature of 54°C; the tempered brown rice was spread flat in a hot air drying oven, and dried at 42°C for 30 minutes, slowed for 15 minutes, circulated and dried for 8 hours, and cooled to room temperature. When rice is milled, the rice milling degree is controlled to be 3%, and it is prepared through polishing, sorting and packaging.

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PUM

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Abstract

The invention discloses a production technology for activated rice enriched with functional components, belonging to the field of food biotechnology. The production technology is characterized by comprising the following steps: after screening unpolished rice, humidifying and atomizing by using citric acid liquid with the pH (Potential of Hydrogen) being 2.0-3.0; then carrying out high-temperature activation, tempering and drying, slightly grinding the rice, polishing and packaging to obtain the semi-rice-skin-removed activated rice. The activated rice prepared by the production technology has the characteristics of capability of being grinded to be white, low rice grinding rate, good cooking performance, good palatability, easiness in digestion and absorption by a human body and the like. The contents of gama-aminobutyric acid (GABA) and inositol phosphate in the activated rice prepared by the production technology are 15-20mg/100g and 5-18mg/g.

Description

1. Technical field [0001] The invention relates to an activated rice production technology rich in functional ingredients, belonging to the field of food biotechnology. 2. Technical Background [0002] Rice is the main source of energy intake for the human body, and its nutritional function plays a pivotal role in the diet. With the improvement of national living standards and the gradual change of diet structure, the processing precision of rice is also getting higher and higher. In the process of pursuing more refined and whiter rice, a lot of cellulose, hemicellulose, trace elements and some functional factors (such as GSH, octacosanol, phytic acid, etc.) It is one of the reasons for the increase of sub-health population. [0003] Brown rice is a living grain obtained after paddy is ridged, and is rich in nutrition. Because the cortex of brown rice contains extremely high-density crude fiber tissue and bran wax, resulting in poor water absorption and expansion during c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L7/197A23V2002/00A23V2300/10A23V2300/24
Inventor 顾振新耿程欣杨润强
Owner NANJING AGRICULTURAL UNIVERSITY
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