Fermenting preparation method for nutritional parboiled rice

Abstract

The invention mainly relates to the technical field of rice processing, and discloses a fermenting preparation method for nutritional parboiled rice. The fermenting preparation method includes bran separation, lactic acid fermentation, yeast fermentation, decolorization treatment, high temperature and high pressure treatment, microwave drying and packaging. The fermenting preparation method for the nutritional parboiled rice has the advantages that the method is simple, convenient to operate, and easy to popularize; no wastewater and waste residues are generated during preparation, and no pollution is caused to the environment; the obtained nutritional parboiled rice fully absorbs micromolecular nutritional components generated by bran fermentation, thereby being easy to digest and absorb;the deep-yellow color as well as the fishy and oily smell of conventional parboiled rice are avoided, and consumers' demands for nutrition and taste are met.

Description

technical field [0001] The invention mainly relates to the technical field of rice processing, in particular to a fermentation preparation method of nutritional parboiled rice. Background technique [0002] Rice (Rice) is the finished product of rice after cleaning, hulling, milling, finishing and other processes. The embryo and aleurone layer of rice contain nearly 64% of rice nutrition and more than 90% of the nutrients needed by the human body. Nutrient elements are the main food of the southern people; rice can be divided into indica rice, japonica rice and glutinous rice according to the variety; classified according to the preparation method, it can be divided into brown rice, white rice, parboiled rice and broken rice; rice is only processed by grinding the husk Finally, it is brown rice; brown rice is further processed, and the cortex and germ (ie fine bran) are removed, basically only the endosperm is left, that is, the white rice or rice we usually eat; parboiled r...

AI Technical Summary

Problems solved by technology

[0002] Rice (Rice) is the finished product of rice after cleaning, hulling, milling, finishing and other processes. The embryo and aleurone layer of rice contain nearly 64% of rice nutrition and more than 90% of the nutrients needed by the human body. Nutrient elements are the main food of the southern people; rice can be divided into indica rice, japonica rice and glutinous rice according to the variety; classified according to the preparation method, it can be divided into brown rice, white rice, parboiled rice and broken rice; rice is only processed by grinding the husk Finally, it is brown rice; brown rice is further processed, and the cortex and germ (ie fine bran) are removed, basically only the endosperm is left, that is, the white rice or rice we usually eat; parboiled rice is soaked in hot water, steamed After heating and drying, the rice is milled; the part of rice that is crushed during processing is called broken rice, and Thai broken rice is divided into white broken rice and small white broken rice; among them, parboiled rice tastes more brown rice It is delicate and has higher nutritional content than white rice. It is a new type of rice currently on the market. The traditional preparation method of parboiled rice is to soak the rice in hot water, heat it with steam, dry it, and then grind it. The rigidity of parboiled rice is enhanced, and the rice yield is higher than that of ordinary rice. The nutrients of the bark penetrate into the interior of the rice after being soaked in water, which improves the nutritional value of the rice and is easy to cook. However, after the parboiled rice is treated, the beige color changes. Yellow, with oily smell, so it is not generally accepted by consumers, so it is necessary to further improve the preparation method of parboiled rice

[0003] The existing patent document CN102240001A discloses a method for preparing parboiled rice with ultrasonic microwaves, which specifically discloses that rice is prepared into brown rice first, then ultrasonically soaked and microwave-dried, and then the dried brown rice is packaged to prepare the obtained parboiled rice. Gumi has the rough taste of brown rice, and has an oily smell, which cannot satisfy consumers' dietary taste; patent document CN106616360A discloses a new environmentally friendly method for preparing parboiled rice, which specifically discloses that rice is first prepared into brown rice, and then Then hot water soaking and steam aging, two-stage drying, light milling, peeling, polishing, etc., the obtained parboiled rice is not soaked with rice husks to avoid environmental pollution caused by soaking water, but only brown rice is soaked. Almost all the rice husks are still removed, and the nutrients in the rice husks do not penetrate into the inside of the rice grains, causing a great loss of the nutrients in the rice husks; the existing patent document CN109998037A discloses a method for quickly preparing parboiled rice, It specifically discloses soaking rice in ultra-high pressure, followed by three-stage microwave drying, and then husking and rice milling after drying. The difference between existing documents and traditional methods is that soaking in ultra-high pressure shortens the soaking time, but the prepared Parboiled rice still has an oily smell, which is difficult to satisfy the taste of consumers and will not promote the marketing of parboiled rice. Therefore, it is necessary to further improve the preparation method of parboiled rice to prepare parboiled rice that can adapt to the taste of consumers

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