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Processing method of nutritional rice

A processing method and technology of nutritious rice, which are applied in the preservation of food ingredients as antimicrobials, food science, food preservation, etc., can solve the problems of poor storage stability and low embryo retention rate, and achieve the prevention of microbial contamination and high embryo retention rate. , the effect of good storage stability

Inactive Publication Date: 2019-12-03
长沙凯泽工程设计有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of nutritious rice to solve technical problems such as low germ retention rate and poor storage stability.

Method used

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  • Processing method of nutritional rice
  • Processing method of nutritional rice
  • Processing method of nutritional rice

Examples

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Effect test

Embodiment 1

[0030] A method for processing nutritious rice, first soaking and grinding brown rice to make germ rice, then soaking the germ rice in water to induce germination by a magnetic field to obtain germ rice, and finally performing passivation treatment to obtain the described one Nutritious rice; among them, the preparation method of rice with germ is as follows: first put the brown rice in water and soak it for 2 hours, take it out and absorb the surface moisture, and then use an iron roller rice mill to realize grinding. The process conditions are: 4 rice mills In series, according to the processing sequence, the whitening pressure ratio is 6:2:3:1; the germination is induced until the bud length is 0.2mm; the passivation treatment includes high-pressure steam treatment, microwave irradiation, ultrasonic treatment and okra gum polysaccharide and inulin There are four steps in surface film formation.

[0031] The water weight content of brown rice is 18%, and the ratio of axial t...

Embodiment 2

[0039] A method for processing nutritious rice, first soaking and grinding brown rice to make germ rice, then soaking the germ rice in water to induce germination by a magnetic field to obtain germ rice, and finally performing passivation treatment to obtain the described one Nutritious rice; among them, the preparation method of the rice with germ is as follows: first put the brown rice in water and soak it for 3 hours, take it out and absorb the surface moisture, and then use an iron roller rice mill to realize the milling. The process conditions are: 4 rice mills In series, according to the processing sequence, the whitening pressure ratio is 6:2:3:1; the germination is induced until the bud length is 0.3mm; the passivation treatment includes high-pressure steam treatment, microwave irradiation, ultrasonic treatment and okra gum polysaccharide and inulin There are four steps in surface film formation.

[0040] The water weight content of brown rice is 19%, and the ratio of ...

Embodiment 3

[0048] A method for processing nutritious rice, first soaking and grinding brown rice to make germ rice, then soaking the germ rice in water to induce germination by a magnetic field to obtain germ rice, and finally performing passivation treatment to obtain the described one Nutritious rice; among them, the preparation method of rice with germ is as follows: first put the brown rice in water and soak it for 2 hours, take it out and absorb the surface moisture, and then use an iron roller rice mill to realize grinding. The process conditions are: 4 rice mills In series, according to the processing sequence, the whitening pressure ratio is 6:2:3:1; the germination is induced until the bud length is 0.3mm; the passivation treatment includes high-pressure steam treatment, microwave irradiation, ultrasonic treatment and okra gum polysaccharide and inulin There are four steps in surface film formation.

[0049] The water weight content of brown rice is 18%, and the ratio of axial t...

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Abstract

The invention provides a processing method of nutritional rice, which comprises the following steps: soaking brown rice, grinding the brown rice to obtain germ-remained rice, soaking the germ-remainedrice in water, carrying out magnetic-field induced germination to obtain milled rice with embryo, and carrying out passivation treatment. The preparation method of the germ-remained rice comprises the following steps: soaking brown rice in water for 2-3 hours, taking out the soaked brown rice, absorbing water on the surface of the soaked brown rice, and grinding the soaked brown rice by adoptingiron roller rice mills under the process conditions that the four rice mills are connected in series and the ratio of the processing sequence to the whitening pressure is 6: 2: 3: 1; and inducing germination until a bud length is 0.2-0.3 mm; and the passivation treatment comprises four steps of high-pressure steam treatment, microwave irradiation, ultrasonic treatment and okra colloidal polysaccharide and inulin surface film formation. The obtained nutritional rice product is peeled, the problem that unpeeled brown rice is rough in taste does not exist, various nutritional ingredients of the brown rice are reserved as much as possible, the germ remaining rate is high, and the storage stability is good.

Description

technical field [0001] The invention relates to the technical field of rice processing, in particular to a method for processing nutritious rice. Background technique [0002] Brown rice is composed of three parts: cortex, germ and endosperm. Among them, rice germ is the most nutritious, but brown rice has a relatively rough taste and takes time to cook. Corresponding to brown rice is polished rice, which removes the skin and germ of brown rice through processing, and grinds deep into the aleurone layer and sub-aleurone layer, and even reaches the outer endosperm and endosperm cell tissue. Therefore, the main component of polished white rice is starch, followed by It is a small amount of protein, vitamins, minerals, fat, dietary fiber and other residues are negligible, and the nutritional loss is large. A large amount of bioactive components originally contained in brown rice are lost during processing. [0003] Both brown rice and polished rice have their own advantages an...

Claims

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Application Information

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IPC IPC(8): A23L7/20A23L3/3562A23L3/3472A23L3/015A23L3/30A23L3/26
CPCA23L3/0155A23L3/26A23L3/30A23L3/3472A23L3/3562A23L7/20A23V2002/00A23V2200/10A23V2250/51A23V2250/5062A23V2300/48
Inventor 不公告发明人
Owner 长沙凯泽工程设计有限公司
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