Method for processing preboiled rice through composite bio-enzyme fermentation
A technology of complex biological enzymes and parboiled rice, which is applied in the field of parboiled rice processing, can solve the problems of high pectin and pesticide residue content, difficult absorption and utilization of nutrients, etc., to increase nutritional value and absorption utilization rate, and facilitate Digestion and absorption, shortening the effect of fermentation cycle
Inactive Publication Date: 2015-01-14
罗福仲
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- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
However, there are defects such as high content of crude fiber, pectin and
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0012] The formulation of the present invention is provided by the following examples.
[0013] ingredients
Specification
mass ratio
paddy
Moisture content≤13.5%
100
cellulase
food grade
0.1
hemicellulase
food grade
0.1
pectinase
food grade
0.1
protease
food grade
0.1
Amylase
food grade
0.1
glucose
food grade
3
water
30
[0014] Process flow of the present invention is provided by the following examples.
[0015] Composite biological enzymes, glucose→add water and stir to dissolve evenly→spray into rice and mix well→ferment for 72 hours→cooking→drying→packaging.
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The invention discloses a method for processing preboiled rice through composite bio-enzyme fermentation. The method comprises the steps of fermenting rice by adopting composite bio-enzyme nutritional liquid before steaming in a soaking stage, wherein the composite bio-enzyme nutritional liquid comprises cellulase, hemicellulase, pectinase, protease and amylase and also contains glucose and water; the using amount of single bio-enzyme is 0.05-0.8 percent of the dry weight of rice, the using amount of glucose is 1-10 percent of the dry weight of rice, and the using amount of water is 10-100 percent of the dry weight of rice; uniformly mixing rice with the composite bio-enzyme, the glucose and water, and performing fermentation under a condition that the temperature is 15-60 DEG C for 4-100 hours. The rice is fermented by composite bio-enzyme nutritional liquid and then is dried to prepare the preboiled rice, so that the content of coarse fibers, pectin substance and pesticide residue can be obviously reduced, and nutritional components are easy to absorb and use; furthermore, the content of protein peptides, vitamins and monosaccharide is increased.
Description
technical field [0001] The invention relates to the technical field of parboiled rice processing. It is especially suitable for the method for processing parboiled rice by compound biological enzyme fermentation. Background technique [0002] Parboiled rice is a rice product made of rice as raw material, after cleaning, soaking, cooking, drying and other hydrothermal treatments, and then according to the conventional rice milling processing method, it has high nutritional value, high rice yield, high oil yield, It has the characteristics of long storage period and short cooking time. However, there are defects such as high content of crude fiber, pectin and pesticide residues, and difficult absorption and utilization of nutrients. Contents of the invention [0003] In order to overcome the defects in the above-mentioned technologies, the present invention provides a method for processing parboiled rice by compound biological enzyme fermentation. The unique compound biolo...
Claims
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Login to view more IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L33/00A23L7/104
Inventor 罗福仲
Owner 罗福仲
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