Industrialized making method of ready-to-eat brown rice

A production method and technology of brown rice, applied in the food field, can solve the problems of loss of nutrients, inconvenient eating, rough taste, etc., and achieve the effect of easy absorption, convenient eating, and rich content

Inactive Publication Date: 2019-03-19
抚州全谷物食品研发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, although the nutritional value of brown rice is good, it is inconvenient to eat, with a rough taste and poor flavor. Most of the finished products on the market are simple baked and extruded puffed foods, which are restricted by the existing processing technology and lose a lot of nutrients. Sacrifice health benefits in pursuit of crispy taste

Method used

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  • Industrialized making method of ready-to-eat brown rice
  • Industrialized making method of ready-to-eat brown rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of industrial production method of instant brown rice, wherein, the preparation method of described instant brown rice is:

[0034] S1. Raw material selection: select and remove impurities from fresh brown rice, and immediately use vacuum low-temperature fresh-keeping treatment on the brown rice that has reached the standard, and immediately carry out fresh-keeping and anti-oxidation treatment after fresh raw materials are sorted out, and cold-chain transportation to make raw materials fresher. The prepared ready-to-eat brown rice has higher quality and better flavor;

[0035] S2, low-temperature grinding: the brown rice kept fresh in vacuum and low temperature is transported to the low-temperature grinding system for grinding into fine particles, the particle size of the fine particles is 200 μm, and the ground brown rice is kept fresh in a stainless steel tank for storage for later use;

[0036] S3. Low-temperature rolling and extrusion granulation: The obtaine...

Embodiment 2

[0043] A kind of industrial production method of instant brown rice, wherein, the preparation method of described instant brown rice is:

[0044] S1. Raw material selection: select and remove impurities from fresh brown rice, and immediately use nitrogen-filled and low-temperature fresh-keeping treatment for the brown rice that meets the standard. After the fresh raw materials are sorted, immediately carry out fresh-keeping and anti-oxidation treatment, and cold-chain transportation makes the raw materials more efficient. Fresh, prepared ready-to-eat brown rice is of higher quality and better flavor;

[0045] S2, low-temperature grinding: the brown rice kept fresh in vacuum and low temperature is transported to the low-temperature grinding system for grinding into fine particles, the particle size of the fine particles is 450 μm, and the ground brown rice is kept fresh in a stainless steel tank for storage for later use;

[0046] S3. Low-temperature rolling and extrusion granu...

Embodiment 3

[0053] A kind of industrial production method of instant brown rice, wherein, the preparation method of described instant brown rice is:

[0054] S1. Raw material selection: select and remove impurities from fresh brown rice, and immediately use nitrogen or carbon-filled low-temperature fresh-keeping treatment for the brown rice that has reached the standard. The raw materials are fresher, and the ready-to-eat brown rice prepared is of higher quality and better flavor;

[0055] S2. Low-temperature grinding: the brown rice kept fresh in vacuum and low temperature is transported to the low-temperature grinding system for grinding into fine particles, the particle size of the fine particles is 680 μm, and the ground brown rice is kept fresh in a stainless steel tank for storage for later use;

[0056] S3. Low-temperature rolling and extrusion granulation: The obtained powder is transported to the rotary granulator at a quantitative and uniform speed. It forms particles through s...

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PUM

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Abstract

The invention provides an industrialized making method of ready-to-eat brown rice. According to the ready-to-eat brown rice, brown rice is used as a main material. The industrialized making method comprises the steps of respectively and sequentially performing pretreatment steps of impurity removal, fresh keeping, low-temperature grinding and granulation on raw materials of the fresh brown rice toobtain particulate matter; performing specific extruding compounding treatment on the particulate matter so as to obtain rough ready-to-eat brown rice; then performing winnowing scrap removal treatment on the rough ready-to-eat brown rice so as to obtain clean non-adhesion granulated ready-to-eat brown rice semi-finished products which are consistent in size; and finally performing high-temperature baking and puffing so as to obtain ready-to-eat brown rice finished products similar to traditional rice in the shape. In the making course of the ready-to-eat brown rice, baking is performed, so that sterilization and enzyme deactivation can be realized, the situation that the rice popcorn is completely cooked can be guaranteed, and the finished products have delicate fragrance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an industrial production method of instant brown rice. Background technique [0002] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protective cortex (carp, seed coat, nucellus layer). It is tight and time-consuming to cook, but its slimming effect is remarkable. Compared with ordinary refined white rice, brown rice is richer in vitamins, minerals and dietary fiber, and is regarded as a green and healthy food. [0003] Modern nutritional research has found that the vitamin B and vitamin E in the rice bran and germ part of brown rice can improve human immune function, promote blood circulation, and help people eliminate depression and irritability, making people full of vitality. In addition, trace elements such as potassium, magnesium, zinc, iron, and manganese in brown rice are beneficial to the prevention of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/165A23L5/20A23L5/10
CPCA23V2002/00A23L5/10A23L5/21A23L7/165A23V2300/24
Inventor 彭文忠华俊杰彭国蓉刘汉春吴志坚
Owner 抚州全谷物食品研发有限公司
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