Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of delicious and easily cooked black rice

A technology of cooking black and delicious food, which is applied in the field of grain processing, can solve the problems of shortening cooking time, difficulty in cooking black rice, and soft taste of black rice, and achieve the effect of shortening cooking time, reducing product quality and soft taste

Active Publication Date: 2016-07-27
JIANGNAN UNIV
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention can obviously improve the water absorption rate of the black rice, shorten the cooking time, make the black rice do not need soaking and high-pressure cooking, solve the problem of difficult cooking of the black rice, and the taste of the cooked black rice is soft, neither rough nor hard, and has a strong fragrance

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
  • Preparation method of delicious and easily cooked black rice
  • Preparation method of delicious and easily cooked black rice
  • Preparation method of delicious and easily cooked black rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing delicious and easy-to-cook black rice, the method comprising the following process steps:

[0024] (1) At first 60kg of black rice raw material (water content 25wt%) is transported into the fluidization chamber, the fluidization temperature is 135°C, the fluidization treatment time is 60s, and the feed rate is 45kg / h;

[0025] (2) then the black rice of fluidization treatment is placed on the cool bed of wire mesh and naturally stacked and slowed down for 40min;

[0026] (3) Carry out microwave-far-infrared enzymatic inactivation treatment for 3 minutes under the condition of 80-110° C. to the black rice cooled to room temperature;

[0027] (4) Finally, the black rice processed in step (3) is bagged, degassed and hermetically sealed to obtain the finished product. The product water absorption rate, optimal cooking time, and antioxidant activity test results are shown in Table 1; the scanning electron microscope of the cross-sectional structure of...

Embodiment 2

[0030] A method for preparing delicious and easy-to-cook black rice, the method comprising the following process steps:

[0031] (1) At first 100kg of black rice raw material (water content 20wt%) is transported into the fluidization chamber, the fluidization temperature is 155°C, the fluidization treatment time is 40s, and the feed rate is 70kg / h;

[0032] (2) then the black rice of fluidization treatment is placed on the cool bed of wire mesh and naturally stacked and slowed down for 30min;

[0033] (3) To the black rice cooled to room temperature, carry out microwave-far-infrared enzymatic treatment for 3 minutes under the condition of 95 DEG C;

[0034] (4) Finally, the black rice processed in step (3) is bagged, degassed and hermetically sealed to obtain the finished product. The test results of product water absorption, optimal cooking time and antioxidant activity are shown in Table 1.

Embodiment 3

[0036] A method for preparing delicious and easy-to-cook black rice, the method comprising the following process steps:

[0037] (1) At first 120kg of black rice raw material (water content 15wt%) is transported into the fluidization chamber, the fluidization temperature is 180°C, the fluidization treatment time is 30s, and the feed rate is 120kg / h;

[0038] (2) then the black rice of fluidization treatment is placed on the cool bed of wire mesh and naturally stacked and slowed down for 20min;

[0039] (3) To the black rice cooled to room temperature, carry out microwave-far-infrared enzymatic treatment for 3 minutes under the condition of 80 DEG C;

[0040] (4) Finally, the black rice processed in step (3) is bagged, degassed and hermetically sealed to obtain the finished product.

[0041] The conditions for microwave-far infrared enzyme inactivation in the step (3) are: temperature 80° C., time 3 minutes. The test results of product water absorption, optimal cooking time a...

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 present invention discloses a preparation method of delicious and easily cooked black rice. The method comprises the following processing steps: (1) firstly, black rice raw materials are transferred into a fluidization chamber; (2) then the fluidization treated black rice is placed on a silk screen cool bed for natural stacking and tempering; (3) then the black rice cooled to a room temperature is subjected to a microwave and far-infrared enzyme inactivation treatment; and (4) finally, the black rice processed by the step (3) is packaged, the packaged black rice is sealed, and the sealed black rice is packaged to obtain the finished products. The method can significantly improve the water absorption of the black rice, shorten the cooking time, enable the black rice to be free of soaking and high pressure cooking, and solve the problems that the black rice is difficult to be cooked, so that the cooked black rice is soft in texture, not rough or hard, and rich in flavor.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a method for preparing delicious and easy-to-cook black rice through high-temperature fluidization and other processing steps. Background technique [0002] In recent years, the nutritional imbalance caused by unreasonable dietary structure has become an important cause of many diseases and has aroused great concern from the society. Whole grain food will be a nutritious and healthy food favored by people because of its unique functions and irreplaceability. In recent years, my country's brown rice, germinated brown rice, whole wheat flour, oatmeal and other whole grain foods have begun to emerge. In my country's grain and oil industry 2010-2020 and the "Twelfth Five-Year Plan" development plan, it is clearly proposed to promote the research and development and industrialization of whole grain nutritious and healthy food. Coarse grains, miscellaneous grains ...

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
IPC IPC(8): A23L7/148
Inventor 李永富滕菲史锋王莉李亚男陈正行
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com