Method for improving taste of brown rice

A brown rice and taste technology, applied in the field of food processing, can solve the problems of loss of soluble substances, prone to oxidative deterioration, and reduce the quality of brown rice, and achieve the effect of maintaining moisture, preventing the loss of soluble nutrients, and being easy for industrial application

Inactive Publication Date: 2018-06-01
ZHEJIANG UNIV
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But the problem that above-mentioned technology exists is that some soluble substances such as starch can be lost in the thawing process, and this not only can reduce brown rice quality but also can cause a kind of waste
In addition, brown rice is generally directly vacuum-packed, and it is also prone to oxidative deterioration during storage.

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
  • Method for improving taste of brown rice
  • Method for improving taste of brown rice
  • Method for improving taste of brown rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-1

[0043] Embodiment 1-1, a method for improving the mouthfeel of brown rice, using brown rice as a raw material, the following steps are carried out successively:

[0044] (1) Cleaning and disinfection:

[0045] Rinse the brown rice with tap water for 2 times so as to remove impurities, and the consumption of tap water for each flushing is 1 weight times of the raw material of brown rice;

[0046] Drain the water (until there is no more dripping water); use ultraviolet rays to irradiate rice grains, and pass through ozone for disinfection for 15 minutes (specifically: put 200g of washed brown rice into a closed container with a volume of 1000mL, and pass through 6mg / L of ozone); Disinfected brown rice.

[0047] (2) Soaking:

[0048] Add aseptic water accounting for 2 times by weight of the brown rice raw material to the brown rice after disinfection treatment, soak at 30° C. for 40 minutes, so that the moisture content in the brown rice is about 26%.

[0049] (3) Dip coating:...

Embodiment 1-2

[0069] The mass concentration of chitosan in the coating liquid of embodiment 1-1 step (3) is changed into 0.5% by 1.5%;

[0070] The rest are identical to Example 1-1.

Embodiment 1-3

[0072] The mass concentration of chitosan in the coating liquid of embodiment 1-1 step (3) is changed into 2.5% by 1.5%;

[0073] The rest are identical to Example 1-1.

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 method for improving taste of brown rice. The method uses the brown rice as a raw material. The method successively comprises the following steps: brown rice is washed and disinfected; after the disinfection treatment, sterile water is added into the brown rice for soaking; the soaked brown rice is drained, the drained brown rice is put still in a film coating solution, the coated brown rice is taken out to be air-dried, and the air-dried brown rice is loaded in dishes; the brown rice in the dishes are subjected to cycle freezing-thawing; and the obtained brown rice is dried to moisture content of 11-12.2%, the dried brown rice is soaked in the soybean protein film coating solution for second soaking and coating, the coated brown rice is air-dried, and theair-dried brown rice is vacuum-packaged. The method of soaking, film coating, repeated freezing-thawing and second film coating is used to improve the taste of the brown rice and increases shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the taste of brown rice. Background technique [0002] With the improvement of people's living standards and the continuous pursuit of healthy food, whole grain food is becoming more and more popular. Brown rice is rich in vitamins, minerals, amino acids and dietary fiber and other nutrients are much higher than white rice, and studies have shown that brown rice is rich in VB and VE, long-term consumption can effectively improve human immune function, prevent cardiovascular diseases, and at the same time It is rich in trace elements such as potassium, magnesium, zinc, iron and manganese, which can prevent chronic diseases and improve memory. [0003] But, because the mouthfeel of brown rice is poor, therefore it is necessary to adopt suitable method to improve its mouthfeel. [0004] Currently, freeze-thaw cycles are one way to improve the taste of brown ri...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30A23L7/196
CPCA23L5/30A23L7/1963
Inventor 于勇张洁朱莉莉李婷婷朱松明
Owner ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap