Method for changing mouthfeel of brown rice

Abstract

The invention relates to a method for changing mouthfeel of brown rice and belongs to the field of agricultural products deep processing. The method comprises the following steps: 1) removing impurities from indica non-glutinous rice and husking so as to obtain brown rice used as a standby processing raw material; 2) preparing a mixed solution of alpha-amylase and glucoamylase at the concentration of 40-50mg / mL to be used as an enzymolysis solution for later use; 3) carrying out low temperature atomization on the prepared mixed solution from the step 2) in a high-pressure environment, and uniformly spraying the mixed solution onto the brown rice; 4) sending the processed brown rice into a constant temperature incubator to react for 1-2h; and 5) carrying out microwave drying treatment after the reaction time such that moisture of the processed brown rice is less than 15%, and packaging to obtain the modified brown rice. By the above method, mouthfeel of the brown rice is more excellent, cooking time is shortened, a cooking technology is simplified, and mouthfeel of the modified brown rice is more acceptable for people.

Description

technical field [0001] The invention relates to a method for changing the taste of brown rice, which belongs to the field of deep processing of agricultural products. Background technique [0002] my country is the world's largest producer and consumer of rice. Rice is our traditional staple food, and its nutrition and taste play an important role in the diet. The traditional rice processing method is to hustle the rice first, remove the rice husk which accounts for about 1 / 5 of the weight of the rice, and obtain brown rice. Brown rice is the grain of rice in which the hull, aleurone layer and germ of paddy rice have been removed by a huller. 60% - 70% of the vitamins, minerals and a large number of essential amino acids in rice are accumulated in the outer tissue. Although the delicate white rice we usually eat is white and delicate, its nutritional value has been lost in the process of processing. When washed repeatedly, the vitamins and minerals in the outer layer a...

AI Technical Summary

Problems solved by technology

[0004] In addition, because brown rice is not protected by glumes, the nutrient-rich peel and internal tissues are directly exposed; at the same time, brown rice has a complete embryo and strong breathing. If the storage method is not suitable, it is easy to grow insects and mildew, and the quality will decline rapidly b1

Moreover, due to the high lipid content of brown rice, it is easy to cause hydrolysis and oxidative rancidity, resulting in the deterioration of brown rice quality and the appearance of old rice smell.