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Preparation method of instant brown rice

A brown rice and instant food technology, applied in the field of food processing, can solve problems such as the inability to realize precise control of the process flow, and achieve the effects of preventing loss, precise control, and stable product quality

Inactive Publication Date: 2015-06-24
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of instant brown rice does not use a continuous production line, and material transportation is required between each process link, which cannot achieve precise control of the entire process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Rinse and soak the brown rice in countercurrent 20°C cold water. After 150 minutes, it enters the steaming and curing process. It is steamed with saturated steam at normal pressure for 90 minutes. During the steaming process, it is sprayed and replenished every 15 minutes. After the steaming is completed, the brown rice grains remain intact. No sticking, push forward while steaming, after 90 minutes, the moisture content is 62.5%, enter the hot air drying link, use 90 ℃ normal pressure hot air to dry, the air inlet temperature is 100 ℃, dry for 82 minutes, the moisture content is 14.5%, and the instant brown rice is obtained .

[0037] The obtained instant brown rice was brewed in hot water at 75° C. for 5 minutes, and the degree of gelatinization was 72.7%. A total of 1036 grains were sampled and counted, and only 57 grains were bonded to each other.

[0038] After comparative testing and analysis, compared with the directly cooked brown rice, the main nutrients and a...

Embodiment 2

[0040] The brown rice is rinsed and soaked in countercurrent warm water at 40°C. After 80 minutes, it enters the stage of boiling and ripening. It is boiled in normal pressure boiling water for 60 minutes. The water content is 67.3% after 60 minutes. Press hot air drying, air inlet temperature 100 ℃, drying 82min, moisture content is 13.9%, obtain instant brown rice.

[0041] The obtained instant brown rice was brewed in hot water at 75° C. for 5 minutes, and the degree of gelatinization was 73.9%. A total of 1122 grains were sampled and counted, and only 73 grains were bonded to each other.

[0042] After comparative detection and analysis, compared with the directly cooked brown rice, the main nutrients and active ingredients of the brewed brown rice are basically the same, and 96% of the nutrients and active ingredients are retained.

Embodiment 3

[0044] Rinse and soak the brown rice in countercurrent 20°C cold water. After 120 minutes, it enters the steaming and curing process. Steaming with saturated steam at normal pressure for 100 minutes. During the steaming process, spray and replenish water every 15 minutes. After the steaming is completed, the brown rice grains remain intact. No sticking, push forward while steaming, after 100 minutes, the moisture content is 64.2%, enter the hot air drying link, use 95 ℃ normal pressure hot air to dry, the air inlet temperature is 100 ℃, dry for 82 minutes, the moisture content is 12.6%.

[0045] The obtained instant brown rice was brewed in hot water at 75° C. for 10 minutes, and the degree of gelatinization was 75.5%. 1098 grains were sampled and counted, and only 92 grains were bonded to each other.

[0046] After comparative detection and analysis, compared with the directly cooked brown rice, the main nutrients and active ingredients of the brewed brown rice are basically ...

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Abstract

The invention discloses a preparation method of instant brown rice. A continuous preparation device is adopted. The continuous preparation device comprises a washing and immersing tank, a stewing and curing tank and a hot air drying tank connected in sequence. The preparation method comprises the following steps of: (1), washing and immersing brown rice by using water; (2), curing by stewing for 90-100 min by using normal-pressure saturated steam, or curing by poaching for 50-80 min at normal pressure; and (3), decreasing the water content of the brown rice to be 10-15% in a hot air drying manner so as to obtain the instant brown rice. By means of the steps of pre-processing, curing, drying and the like, the starch structure of the brown rice is pre-gelatinized; simultaneously, in order to reserve nutritional and active components of the brown rice, the steps of pre-processing, curing, drying and the like are optimized; loss of the nutritional and active components of the brown rice in the preparation process is prevented; therefore, the instant brown rice is successfully prepared; the instant brown rice can be softened and eaten after being brewed by using hot water at above 75 DEG C for several minutes; and particles are basically not caked with each other.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of instant brown rice. Background technique [0002] 60%-70% of the vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue. Although the polished rice usually eaten is white and delicate, its nutritional value has been lost during the processing process. Repeated washing, the outer layer of vitamins and minerals are further lost, and the rest is mainly carbohydrates and some proteins, and its nutritional value is much lower than that of brown rice. The calcium content in brown rice is 1.7 times that of polished rice, the iron content is 2.75 times, nicotine is 3.2 times, vitamin B1 is 12 times, vitamin E is 10 times, and cellulose is 14 times. Modern nutritional research has found that the vitamin B and vitamin E in the rice bran and germ part of brown rice can improve human immune function, promote blood cir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/182A23L7/196
Inventor 阮晖徐薇薇阮子琦胡慧雯周河美
Owner ZHEJIANG UNIV
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