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
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  • 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

Method used

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  • 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

Example Embodiment

[0022] Example 1

[0023] A method for preparing delicious and easy-boiled black rice, the method includes the following process steps:

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

[0025] (2) Then put the fluidized black rice on the wire mesh cooling bed and pile it naturally to slow down for 40 minutes;

[0026] (3) The black rice cooled to room temperature is subjected to microwave-far-infrared enzyme-inactivating treatment at 80-110°C for 3 minutes;

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

[0028] b...

Example Embodiment

[0029] Example 2

[0030] A method for preparing delicious and easy-boiled black rice, the method includes the following process steps:

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

[0032] (2) Then put the fluidized black rice on the wire mesh cooling bed and pile it naturally for 30 minutes;

[0033] (3) The black rice cooled to room temperature is subjected to microwave-far-infrared enzyme-inactivating treatment at 95°C for 3 minutes;

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

Example Embodiment

[0035] Example 3

[0036] A method for preparing delicious and easy-boiled black rice, the method includes the following process steps:

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

[0038] (2) Then put the fluidized black rice on the wire mesh cooling bed and pile it naturally for 20 minutes;

[0039] (3) The black rice cooled to room temperature is subjected to microwave-far-infrared enzyme-inactivating treatment at 80°C for 3 minutes;

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

[0041] The conditions for microwave-far-infrared enzyme inactivation in the step (3) are: temperature 80° C., time 3 min. The water absorption rate, optimal cooking time, and antioxidant activity test results are shown in Table 1.

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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

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Application Information

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IPC IPC(8): A23L7/148
Inventor 李永富滕菲史锋王莉李亚男陈正行
Owner JIANGNAN UNIV
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