Method for improving water absorption and cooking quality of sprouted brown rice

Abstract

The invention aims to provide a method for improving water absorption and cooking quality of sprouted brown rice. Brown rice reserves an aleurone layer, a rice bran layer and plumules in the grindingprocess of unhulled rice, so that the brown rice is rich in nutrient substances, minerals, B vitamins, dietary fibers and the like. After the brown rice sprouts, the nutrient value of the sprouted brown rice is in the best state. The sprouted brown rice is used as a raw material and is subjected to soaking treatment through ultrasonic-assisted citric acid, and the influence of different treatmenttemperatures as influence factors on the physicochemical properties, the structure characteristics and the cooking organoleptic quality of the sprouted brown rice is influenced. Results indicate thatthrough the treatment with the ultrasonic-assisted citric acid, the content of gamma-aminobutyric acid of the sprouted brown rice is increased to 35mg / 100g, the water absorption is increased to1.5 times, the proper cooking time is shortened from 39.6min to 31.9min, the hardness of the sprouted brown rice is reduced, the elasticity and the chewiness of the sprouted brown rice are increased along with the rise of treatment temperature, and further the eating quality of the sprouted brown rice is improved.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for improving the water absorption rate and cooking quality of germinated brown rice. Background technique: [0002] my country is a large agricultural country and the world's largest rice producer and consumer. In 2017, my country's total rice output was 207.5 million tons. Rice is a traditional staple food in my country, and its nutritional role 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] About 60% of the nutrients in rice and many health function factors such as glutath...

AI Technical Summary

Problems solved by technology

Studies have found that if the outer cortex of rice remains intact, even if it is steamed for 45 minutes, the rice will not be soft, and the cortex prevents water from entering the endosperm, which will cause problems such as prolonged cooking time and poor taste of brown rice. Therefore, it is difficult for most consumers to accept it, so It is still difficult to promote germinated brown rice as the raw material of 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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