Preparation method of easy-to-cook germinated brown rice

Abstract

The invention discloses a preparation method of easy-to-cook germinated brown rice, comprising the following process steps: (1) firstly performing high-temperature fluidization on a germinated brown rice raw material; (2) then putting the fluidized germinated brown rice on a wire net cold bed, naturally piling, and tempering for 20-40min; (3) performing microwave enzyme deactivation treatment on the germinated brown rice cooled to room temperature; (4) finally bagging, degassing and hermetically packing the germinated brown rice treated in the step (3), thus obtaining a finished product. By adopting the method, multiple cracks and micropores can be formed inside the endosperm of the germinated brown rice, the water absorbing rate is increased, and the cooking time of the germinated brown rice is shortened.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for improving the cooking performance of germinated brown rice. Background technique [0002] my country is the largest rice producing and consuming country in the world. Rice is the traditional staple food of our country, and its nutritional function plays an important role in the diet. For a long time, polished white rice has occupied a dominant position in my country's staple food consumption. Although polished white rice has a good taste and is easy to digest, it loses the germination function and many elements that are beneficial to human health due to the removal of the bran layer and germ during the processing process. , such as vitamins, minerals, dietary fiber, etc. [0003] Brown rice is a rice grain that only removes the outer chaff of rice, retains the bran layer and germ and has life activity, and contains almost all the nutrients of rice. Germinate...

AI Technical Summary

Problems solved by technology

[0004] However, due to the presence of cortex and buds in germinated brown rice, it is difficult for water to enter the endosperm during cooking, and starch is difficult to gelatinize, which makes it difficult to cook germinated brown rice. Therefore, it is still difficult to promote germinated brown rice as a raw material for rice.

At present, the main methods for improving the cooking quality of germinated brown rice include baking method and enzyme treatment method. These methods have problems such as long processing time, complicated process and high cost, and are difficult to realize commercialization.

It is also possible to process germinated brown rice by extruding and puffing, but it will greatly damage the nutritional elements in germinated brown rice that are beneficial to human health.

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