Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for processing brown rice noodles by baking and pretreating rice bran

A pretreatment and rice bran technology, applied in the direction of food science, etc., can solve the problems of short shelf life, poor taste, easy oxidation and rancidity of brown rice vermicelli, and achieve the effects of convenient storage and transportation, reducing hardness, and expanding product production and sales channels

Inactive Publication Date: 2019-10-11
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the fat, dietary fiber and other substances contained in brown rice, brown rice noodles are prone to oxidative rancidity, short shelf life, and poor taste

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 processing brown rice noodles by baking and pretreating rice bran
  • Method for processing brown rice noodles by baking and pretreating rice bran

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Select indica brown rice, remove floating ash and mixed gravel and other sundries, wash with pure water, and grind to obtain rice bran and white rice. The rice bran was roasted at a roasting temperature of 200° C. for 10 minutes. After the rice bran is cooled, soak the rice bran and water at a ratio of 1:2 for 2 hours, and use a colloid mill to grind the rice bran to control the particle size range of 200-300 μm. Soak the white rice and water at a ratio of 1:2 for 2 hours, then grind it with a stone mill, and control the particle size range of the white rice flour to 200-300 μm. Then the rice bran slurry and the white rice slurry are uniformly mixed, ground by a stone mill, and the particle size range of the rice bran and white rice flour in the slurry is controlled to be 100-200 μm. Monitor the concentration of the mixed slurry with a Baume meter, adjust the concentration of the mixed slurry to be about 25 Baume degrees, spread the mixed slurry into thin slices, and s...

Embodiment 2

[0042]Select indica brown rice, remove floating ash and mixed gravel and other sundries, wash with pure water, and grind to obtain rice bran and white rice. The rice bran was roasted at a roasting temperature of 150° C. for 20 minutes. After the rice bran is cooled, soak the rice bran and water at a ratio of 1:4 for 6 hours, and use a colloid mill to grind the rice bran to control the particle size range of 200-300 μm. Soak the white rice and water at a ratio of 1:4 for 6 hours, then grind it with a stone mill, and control the particle size range of the white rice flour to 200-300 μm. Then the rice bran slurry and the white rice slurry are uniformly mixed, ground by a stone mill, and the particle size range of the rice bran and white rice flour in the slurry is controlled to be 100-200 μm. Monitor the concentration of the mixed slurry with a Baume meter, adjust the concentration of the mixed slurry to be about 15 Baume degrees, spread the mixed slurry into thin slices, and st...

Embodiment 3

[0044] Weigh the early indica brown rice, wash it with pure water, remove floating ash and mixed gravel and other sundries. Brown rice is milled to obtain rice bran and white rice. The rice bran was roasted at a roasting temperature of 220° C. for 5 minutes. Grind the white rice to a particle size of 30-50 μm. The roasted rice bran is crushed to a particle size of 30-50 μm, and mixed with white rice flour to form brown rice flour. Adjust the water content of the brown rice flour to between 35-40%, and wet it under normal temperature for 8 hours. The brown rice flour is extruded and matured into strips in a single-screw self-cooking machine, and extruded in a wire extruder. Aging in 20°C incubator for 4h; re-steaming at 80°C for 3h. Dry in a hanging dryer at a temperature of 50°C for 1 hour. The dried brown rice noodles are collected, cut to length, and bagged.

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

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for processing brown rice noodles by baking and pretreating rice bran. The method comprises the steps of grinding brown rice to obtain milled rice and the rice bran; baking the rice bran; combining with a granularity control technology for wet grinding or dry grinding of pulp to obtain the brown rice noodles with the prolonged shelf life and the improved mouthfeeland quality.

Description

technical field [0001] The invention belongs to the technical field of rice deep processing. In particular, it relates to a method for roasting pretreated rice bran to process brown rice noodles. Background technique [0002] Rice noodle is a kind of strip made from fresh rice with an amylose content of 20% to 25% and medium gelatinous consistency. rice products. Brown rice contains more dietary fiber, vitamins, fats, phenolic substances, minerals, etc. than white rice. Therefore, brown rice noodles made from brown rice have more nutritional value. Brown rice is a whole grain, and increasing the intake of whole grains can effectively reduce the prevalence of chronic diseases such as cardiovascular and cerebrovascular diseases, diabetes and malignant tumors. At present, with the high incidence of chronic diseases and the increasing demand for nutritious and healthy foods, the number of whole grain foods has increased by more than 30 times between 2005 and 2016. Nutritious...

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
IPC IPC(8): A23L7/10
CPCA23L7/10A23L7/115
Inventor 谭斌吴娜娜田晓红乔聪聪翟小童姜平刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com