A kind of processing method of whole grain co-cooked rice

A processing method and technology of whole grains, applied in food science, food drying and other directions, can solve the problems of inconvenience in eating, poor digestibility, difficult cooking of whole grain raw materials, etc., and achieve the effects of long shelf life, improved palatability, and reduced hardness

Active Publication Date: 2020-06-02
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its purpose is to develop a processing method that can be cooked with ordinary rice on the basis of solving the problems of difficult cooking of whole grain raw materials, inconvenient eating, poor absorption and digestibility, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the processing method of brown rice with cooked rice

[0030] A kind of processing method of brown rice whole grain co-cooked rice, using brown rice as processing raw material, comprises the following steps:

[0031] 1) Washing and soaking: After washing 1 mass part of whole grain rice for 2-3 times, quickly control the water and pour it into a beaker, add 2 mass parts of enzymatic hydrolysis buffer for soaking, stir well and let it stand for 2 hours, during which time several times Stir, and after the enzymatic hydrolysis is terminated, take out the beaker, remove the enzymatic hydrolysis buffer, wash with water twice, and quickly drain the water.

[0032] 2) Heating and aging: put the soaked whole grain brown rice on the drawer cloth of a steamer with a cover, spread it with a thickness of 1cm, boil it for 10 minutes after boiling.

[0033] 3) Dispersion and drying: After cooking, disperse the brown rice whole grain rice in 70°C clear water, quickly con...

Embodiment 2

[0040] Embodiment 2: the processing method of whole oat grain same cooked rice

[0041] 1) Washing and soaking: After washing 1 mass part of oat whole grain and whole grain rice for 2-3 times, quickly control the water and pour it into a beaker, add 3 parts of enzymatic hydrolysis buffer for soaking, stir evenly and let it stand for 8 hours. Stir several times. After the end of the enzymatic hydrolysis, take out the beaker, remove the enzymatic hydrolysis buffer, wash with water 3 times, and quickly drain the water.

[0042] 2) Heating and curing: put the soaked oat whole grain and whole grain rice on the drawer cloth of a steamer with a cover, spread it with a thickness of 0.5cm, boil it for 16 minutes after boiling.

[0043] 3) Dispersion and drying: After cooking, disperse the whole grain rice in clear water at 70°C, quickly control the water, place it in a drying container, spread it with a thickness of 3cm, and dry it in a drying equipment for 7 hours at a drying tempera...

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PUM

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Abstract

The invention discloses a processing method of whole grain cooked rice. The whole grain cooked rice product is obtained by adopting biological enzyme treatment and boiling alpha treatment of brown rice and other whole grains as processing raw materials. The method comprises the following steps: immersing, heating slaking; dispersing; and drying and cooling. The whole grain cooked rice has the advantages of convenience, instant property, long shelf life, good mouthfeel, enough fragrance, less loss of physiologically active ingredients, maintenance of good appearance of the raw materials, and is a nutritional and delicious full grain and coarse cereal product.

Description

technical field [0001] The present invention relates to a processing method of whole grain co-cooked rice. Background technique [0002] Whole grains are whole, ground, broken, or flaked caryopses, the basic components of which include starchy endosperm, germ, and bran in the same relative proportions as whole caryopses (as defined by the American Association of Cereal Chemists (AACC) ). According to Mintel Global New Products Database (Mintel Global New Products Database), in the ten years from 2000 to 2010, the development of new whole grain food products worldwide increased by more than 20 times. As a nutritious and healthy whole grain, brown rice has the characteristics of high dietary fiber, vitamins, minerals and other nutrients. Long-term consumption has a positive effect on improving the health of residents. Pulse in miscellaneous grains is starchy beans other than oil crops such as soybeans and peanuts. It has the characteristics of high protein, high fiber, low f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L7/196
CPCA23V2002/00A23V2300/10
Inventor 刘明谭斌刘艳香汪丽萍田晓红吴娜娜翟小童
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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