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A processing method for improving the digestibility and brewability of instant brown rice flour

A processing method and technology of brown rice flour, applied in the field of grain deep processing, can solve the problems of high paste viscosity, rough taste, poor dispersibility, etc., and achieve the effects of simplified process, delicate taste, and reduced caking rate

Active Publication Date: 2017-04-26
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although brown rice flour has the characteristics of rich nutrition and outstanding rice fragrance, it also has defects such as low digestibility, slightly rough taste, high paste viscosity, easy agglomeration, and poor dispersibility.

Method used

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  • A processing method for improving the digestibility and brewability of instant brown rice flour
  • A processing method for improving the digestibility and brewability of instant brown rice flour
  • A processing method for improving the digestibility and brewability of instant brown rice flour

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Effect test

Embodiment 1

[0026] After removing impurities, the rice was rinsed with tap water for 3 times, and then soaked with 1% NaClO solution at 30°C for 20 minutes at a concentration of 1% by volume. The ratio of NaClO solution to rice was 1:1. Soak for 10 hours at ℃, the solid-liquid ratio of NaClO solution to rice is 1:0.6. Wash the soaked rice once with sterile water, transfer it to a porcelain plate sterilized by ultraviolet light for 30 minutes, germinate in a constant temperature incubator at 30°C and 95% humidity until the bud length is 0.2mm, and then dry it at 50°C for 10 hours until Moisture content 8%. The dried germinated rice is husked by an electric husker to obtain germinated brown rice. The electric husker is TR-200 model produced by Japan KETT. The germinated brown rice is crushed through a 60-mesh sieve, and sprayed into the brown rice flour with a high-temperature α-amylase dilution solution. The α-amylase is diluted to the required volume with a pH 5.8-7.8 phosphate buffer so...

Embodiment 2

[0028] After removing impurities, the rice was rinsed twice with tap water, then soaked in 1% NaClO solution at 25°C for 30 minutes, the ratio of NaClO solution to rice was 1:2; after rinsing once, soaked in 0.05% NaClO solution at 25°C for 15 hours, NaClO The ratio of solution to rice is 1:1. The treated rice was transferred to a porcelain plate sterilized by ultraviolet light for 30 minutes, germinated in a constant temperature incubator at 25°C and 90% humidity until the bud length was 0.3mm, and then dried at 45°C for 8 hours to reach a moisture content of 10%. The dried germinated rice is dehulled by an electric huller to obtain germinated brown rice. The germinated brown rice is crushed through a 60-mesh sieve, and sprayed into the brown rice flour with a high-temperature α-amylase dilution solution. The α-amylase is diluted to the required volume with a pH 5.8-7.8 phosphate buffer solution, and the spraying amount is sprayed per gram of brown rice flour. 40 U units of ...

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Abstract

The invention discloses a processing method for improving digestibility and reconstituability of instant brown rice powder. The processing method comprises the following steps: (1) germinating rice and then removing rich husk so as to obtain germinated brown rice; (2) crushing the germinated brown rice, sieving the crushed germinated brown rice with a 60-mesh sieve, sprinkling a high-temperature alpha-amylase weak solution into obtained brown rice powder, adjusting moisture content to 10 to 20%, carrying out uniform mixing, then carrying out sealing with a sealing bag, placing the sealing bag in a refrigerator with a temperature of 4 DEG C and balancing moisture for 10 to 20 h, wherein the sprinkling amount of the alpha-amylase weak solution is 40 to 60 U / g, i.e., 40 to 60 U units of the alpha-amylase weak solution is sprinkled into each g of the brown rice powder; and (3) after moisture balancing, carrying out extrusion cooking and crushing so as to obtain the instant brown rice powder. According to the invention, through effective combination of germination, enzymatic hydrolysis with high-temperature alpha-amylase and extrusion cooking, digestibility and reconstituability of the instant brown rice powder are improved to a greatest extent.

Description

technical field [0001] The invention relates to a processing method for improving the digestibility and brewability of instant brown rice flour, which belongs to the field of grain deep processing. Background technique [0002] Brown rice refers to rice that has only been husked and has not been whitened. The difference from white rice is that the embryo, seed coat and aleurone layer are retained during the processing of brown rice. Brown rice preserves the bran and germ of rice, and is a complete nutritional food and health product. But brown rice has not become the staple food of the domestic dining table. The reason is that the waxy seed coat and pericarp contained in the outer layer of brown rice affect the entry of water during the gelatinization process, resulting in poor eating quality and indigestibility. Processing can improve the edible quality of brown rice, and brown rice flour produced by extrusion is a representative product of brown rice processing. Although...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/20A23L7/161
CPCA23L7/17A23L7/20
Inventor 邓媛元张名位张瑞芬魏振承张雁唐小俊遆慧慧刘磊马永轩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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