Preparation method of germinated brown rice and method for preparing instant rice using germinated brown rice

Abstract

The invention provides a germinated brown rice preparation method and a method for preparing instant rice by the germinated brown rice. The modified germinated brown rice preparation method includes the steps of pretreating brown rice, soaking the pretreated brown rice for a short time with citric acid / sodium citrate buffered solution, germinating at the temperature of 28 DEG C to 33 DEG C for 18 to 20 hours, draining and the like. Peculiar smell is reduced by means of emerge-germinating; reduction of nutrition components and loss of gamma-aminobutyric acid are reduced by reducing washing frequency. The invention further provides the method for preparing the instant rice by ultrahigh-pressure modified process on the germinated brown rice. The method includes the steps of performing the ultrahigh-pressure modified process to overcome poor taste, peculiar smell and retrogradation and then cooking at high temperature to realize curing of brown rice and provide a guarantee to commercial sterilization of finished products. According to the simple method, germination cycle is short and drying procedure is omitted, so that energy is saved and consumption is reduced; the germinated brown rice prepared by the method has strong flavor without peculiar smell, has good palatability and high nutrient content, can be stored at normal temperature without retrogradation, and is suitable for commercial production.

Description

technical field [0001] The invention relates to the field of food production and processing, in particular to a method for preparing improved germinated brown rice and a method for preparing ready-to-eat brown rice with good palatability by modifying the improved germinated brown rice through an ultra-high pressure method. Background technique [0002] Brown rice is the grain of rice in which the outer protective cortex husk has been removed from the rice, but the inner protective cortex (peel, seed coat, nucellus) is intact. Brown rice can be germinated to get germinated brown rice. Germinated brown rice is mainly composed of two parts: young sprouts and endosperm with cortex. [0003] The traditional method for making germinated brown rice comprises the following steps: cleaning the brown rice, soaking, germinating, drying, packing and storing. [0004] Compared with ordinary polished white rice, germinated brown rice is rich in crude fiber, bran wax, γ-aminobutyric acid...

AI Technical Summary

Problems solved by technology

However, under the action of enzymes, the fibers of the brown rice bran layer are destroyed, and the nutrients stored in the germ are easily lost.

[0014] It has been reported in the literature that ultra-high pressure treatment can promote the gelatinization of brown rice starch, increase the viscosity of brown rice after cooking, and inhibit the retrogradation of brown rice. However, the physical and chemical properties of germinated brown rice and ungerminated brown rice are quite different. How does ultra-high pressure treatment affect the physical properties and nutrients of germinated brown rice? The impact has not been reported

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