Method of utilizing salt ions to pretreat rice bran to process fresh wet coarse rice noodles

A salt ion and pretreatment technology, which is applied in food science and other fields, can solve the problems of easy oxidative rancidity, poor sensory texture quality of fresh and wet brown rice noodles, and short shelf life, so as to inhibit spoilage bacteria, reduce damaged starch content, and extend shelf life. Effect

Pending Publication Date: 2019-09-20
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to overcome the defects of fresh and wet brown rice noodles such as poor sensory texture quality,

Method used

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  • Method of utilizing salt ions to pretreat rice bran to process fresh wet coarse rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) select 20kg indica brown rice for use, remove debris such as floating ash and mixed gravel, wash with pure clear water, and grind to obtain rice bran and white rice;

[0041] (2) After soaking the white rice, crush it until the particle fineness is between 30-70 μm, and control the damaged starch content of the white rice flour below 12%;

[0042] (3) Mix the obtained rice bran with a 50mM salt ion solution at a material-to-liquid ratio of 1:10, soak for 1 hour, heat at 120°C for 10 minutes, and after cooling, grind until the particle size of the rice bran in the slurry is 30-70 μm between;

[0043] (4) Mix the rice bran powder slurry and white rice flour evenly, adjust the moisture content to 30%, and obtain the brown rice flour slurry;

[0044] (5) aging at 90°C for 60 minutes;

[0045] (6) Put the cured brown rice dough into a wire extruder to extrude;

[0046] (7) Aging for 24 hours at 25°C;

[0047] (8) Cooking at 85°C for 5 minutes;

[0048] (9) Packing a...

Embodiment 2

[0050] (1) select 20kg indica brown rice for use, remove debris such as floating ash and mixed gravel, wash with pure clear water, and grind to obtain rice bran and white rice;

[0051] (2) After soaking the white rice, crush it until the particle fineness is between 30-70 μm, and control the damaged starch content of the white rice flour below 12%;

[0052] (3) Mix the obtained rice bran with a 250mM salt ion solution at a material-to-liquid ratio of 1:5, soak for 4 hours, heat at 100°C for 30 minutes, and after cooling, grind until the particle size of the rice bran in the slurry is 30-70 μm between;

[0053] (4) Mix the rice bran powder slurry and white rice flour evenly, adjust the moisture content to 36%, and obtain the brown rice flour slurry;

[0054] (5) aging at 120°C for 1 min;

[0055] (6) Put the cured brown rice dough into a wire extruder to extrude;

[0056] (7) Aging for 14 hours at 37°C;

[0057] (8) Cook at 95°C for 2.5 minutes;

[0058] (9) Packing after...

Embodiment 3

[0060] (1) select 20kg indica brown rice for use, remove debris such as floating ash and mixed gravel, wash with pure clear water, and grind to obtain rice bran and white rice;

[0061] (2) After soaking the white rice, crush it until the particle fineness is between 30-70 μm, and control the damaged starch content of the white rice flour below 12%;

[0062] (3) Mix the obtained rice bran with a 500mM salt ion solution at a material-to-liquid ratio of 1:3, soak for 8 hours, heat at 80°C for 60 minutes, and after cooling, grind until the particle size of the rice bran in the slurry is 30-70 μm between;

[0063] (4) Mix the rice bran powder slurry and white rice flour evenly, adjust the water content to 45%, and obtain the brown rice flour slurry;

[0064] (5) aging at 100°C for 15 minutes;

[0065] (6) Put the cured brown rice dough into a wire extruder to extrude;

[0066] (7) Aging for 4 hours at 50°C;

[0067] (8) Cooking at 100°C for 0.5min;

[0068] (9) Packing after ...

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Abstract

The invention discloses a method of utilizing salt ions to pretreat rice bran to process fresh wet coarse rice noodles. The method includes steps: milling coarse rice into rice bran and milled rice, smashing the milled rice into milled rice flour, soaking the rice bran through a salt ion solution, heating for pretreatment, mixing rice bran flour size with the milled rice flour, ripening, extruding, aging, steaming, and cooling to obtain the fresh wet coarse rice noodles. The salt ion solution is adopted to pretreat the rice bran, so that property of coarse rice bran dietary fiber can be improved, lipase substance in the coarse rice can be passivated, and spoilage bacteria in the fresh wet coarse rice noodles can be inhibited. The fresh wet coarse rice noodles prepared by the method are better in texture property, lower in steaming breakage rate and loss rate, good in taste and longer in shelf life.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing. In particular, it relates to a method for processing fresh wet brown rice noodles by using salt ions to pretreat rice bran. Background technique [0002] Rice is a large traditional staple food in my country and is closely related to the national health status. Brown rice is the product of paddy ridges, and then processed and peeled to get rice. Brown rice is a typical whole grain food. Compared with polished white rice, brown rice is richer in dietary fiber, vitamins, phytosterols, oryzanol, octacosanol, squalene, phenolic acids, flavonoids, minerals Substance etc. Research in developed countries over the past 30 years has shown that increasing the intake of whole grains such as brown rice can effectively reduce the risk of cardiovascular and cerebrovascular diseases, diabetes and malignant tumors and other related chronic diseases, which has gradually become the consensus of aca...

Claims

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Application Information

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IPC IPC(8): A23L7/10
CPCA23L7/10A23L7/115
Inventor 吴娜娜谭斌乔聪聪田晓红姜平翟小童刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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