Anti-retrogradation germinated brown rice cake and production method thereof

A technology of germinated brown rice and its production method, which is applied in the field of food processing, can solve problems such as insufficient effects, and achieve the effects of uniform and delicate tissue structure, reduced retrogradation, and rich rice flavor

Inactive Publication Date: 2015-06-10
JIANGNAN UNIV
View PDF5 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Application No. CN201110298665.1 patent "A processing method of anti-aging rice cake" firstly treated with neutral protease, and then added cross-linked oxidized starch and gelatin and other improvers, the effect is still not good enough

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Anti-retrogradation germinated brown rice cake and production method thereof
  • Anti-retrogradation germinated brown rice cake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The brown rice obtained after paddy husking is sieved, and impurities are removed to select plump and intact brown rice grains, soaked in deionized water for 30 minutes and rinsed. Then spread the brown rice on a petri dish, add deionized water, put it into a constant temperature incubator at 28°C to germinate for 60 hours, change the water every 6 hours, then pass the prepared fresh wet germinated brown rice through a colloid mill, and press Filter, dry, crush, and pass through a 100-mesh sieve. With 70 parts of glutinous rice flour and 3% (in terms of total rice flour weight, the same below; wherein the weight of total rice flour is the sum of the weight of glutinous rice flour and the weight of germinated brown rice flour) oxidized hydroxypropyl starch, 3% gluten Flour, 5% vegetable oil and 0.5% monoglyceride are thoroughly mixed, then 8% white sugar is added to 54% water to dissolve completely, and then the sugar water is slowly added to the glutinous rice flour, wr...

Embodiment 2

[0021] The brown rice obtained after paddy husking is sieved, and impurities are removed to select plump and intact brown rice grains, soaked in deionized water for 30 minutes and rinsed. Then spread the brown rice on a petri dish, add deionized water, put it into a constant temperature incubator at 28° C. to germinate for 72 hours, and change the water every 6 hours. The germinated brown rice with an average bud length of 6-7mm is obtained, and then the prepared fresh wet germinated brown rice is pulverized through a colloid mill, filtered, dried, pulverized, and passed through a 100-mesh sieve. With the oxidized hydroxypropyl starch of 60 parts of glutinous rice flour and 2.5% (in terms of total rice flour weight, the same below; wherein the weight of total rice flour is the weight of glutinous rice flour and the weight of germinated brown rice flour), 2.5% gluten Flour, 4% vegetable oil and 0.4% monoglyceride are fully mixed, then 7% white sugar is added to 52% water to dis...

Embodiment 3

[0023] The brown rice obtained after paddy husking is sieved, and impurities are removed to select plump and intact brown rice grains, soaked in deionized water for 30 minutes and rinsed. Then spread the brown rice on a petri dish, add deionized water, put it into a constant temperature incubator at 30°C to germinate for 60 hours, and change the water every 6 hours. Then the prepared fresh wet germinated brown rice is passed through a colloid mill to be pulverized, press-filtered, dried, pulverized, and passed through a 100-mesh sieve. With 50 parts of glutinous rice flour and 2% (in terms of total rice flour weight, the same below; wherein the weight of total rice flour is the sum of the weight of glutinous rice flour and the weight of germinated brown rice flour) oxidized hydroxypropyl starch, 2% gluten Flour, 4% vegetable oil and 0.3% monoglyceride are fully mixed, then 7% white sugar is added to 50% water to dissolve completely, and then the sugar water is slowly added to ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides anti-retrogradation germinated brown rice cake and a production method thereof. The raw materials comprise glutinous rice flour and germinated brown rice flour, and the glutinous rice flour and the germinated brown rice flour are collectively referred to be as total rice flour; the weight of the germinated brown rice flour accounts for 30-50% of the weight of the total rice flour; the following additives are added in the total rice flour: 3-5% of vegetable oil, 5-8% of white granulated sugar, 2-3% of oxidized hydroxypropyl starch, 2-3% of wheat gluten powder, 0.3-0.5% of monoglyceride, 0.005-0.008% of beta-amylase and 60-65% of water. The germinated brown rice flour containing an anti-retrogradation component is added in the glutinous rice flour to serve as a main raw material for preparing rice cake, so that the nutritive value of the rice cake can be reinforced, the taste and flavor of the rice cake can be improved, and the retrogradation degree of the rice cake can also be greatly reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to designing an anti-regrowth germinated brown rice cake and a processing method thereof. Background technique [0002] Rice products are a traditional food with a long history and local characteristics. Traditional rice products are mostly processed with glutinous rice and japonica rice. Fresh rice products are smooth, flexible and refreshing, and are deeply loved by consumers. However, rice products have high moisture content and high starch content, and the common problem is that they are easy to age. During cooling and storage, rice cakes lose moisture rapidly and become hard, with cracked surfaces, poor taste, and are not easy to digest. The retrogradation of starch is considered to be the main reason for the aging of cereal foods, and a large amount of food is wasted in the world due to the retrogradation of starch. How to extend the shelf life of starchy foods is par...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/172A23L1/10A23L7/152A23L7/10
Inventor 吴凤凤葛云徐学明杨哪金征宇周星李静赵迪张印孝英达
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap