Method for improving quality and prolonging shelf life of fresh and wet brown rice noodles by microwave pretreatment of rice bran
A microwave treatment and pretreatment technology, applied in food preservation, food science, application, etc., can solve the problems of short shelf life, low quality and poor eating taste of fresh and wet brown rice noodles, and achieve texture properties and eating taste. Convenient storage and transportation, reducing hardness
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Embodiment 1
[0036] (1) brown rice pretreatment: take by weighing the early indica brown rice of 20kg, clean with pure clear water, remove floating ash and mixed crushed stones and other sundries;
[0037] (2) Milling: milling brown rice to obtain rice bran and white rice;
[0038] (3) adjusting the moisture content of rice bran to be 15%;
[0039] (4) Microwave pretreatment of rice bran: pretreat the rice bran under the condition of microwave power 400W, and the microwave treatment time is 10min;
[0040] (5) Mix the rice bran obtained by microwave pretreatment with water at a ratio of 1:4, soak for 2 hours, and grind with a colloid mill to control the particle size range of brown rice bran to 200-300 μm;
[0041] (6) Mix white rice and water at a ratio of 1:4, soak for 2 hours, and grind with a stone mill to control the particle size range of white rice flour to 200-300 μm;
[0042] (7) Mix the rice bran powder slurry and the white rice flour slurry with the original ratio of brown ric...
Embodiment 2
[0047](1) brown rice pretreatment: take by weighing the early indica brown rice of 20kg, clean with pure clear water, remove floating ash and mixed crushed stones and other sundries;
[0048] (2) Milling: milling brown rice to obtain rice bran and white rice;
[0049] (3) adjusting the moisture content of rice bran to be 50%;
[0050] (4) Microwave pretreatment of rice bran: pretreat the rice bran under the condition of microwave power 1600W, and the microwave treatment time is 1min;
[0051] (5) Mix the rice bran obtained by microwave pretreatment with water at a ratio of 1:2, soak for 6 hours, and grind with a colloid mill to control the particle size range of brown rice bran to 200-300 μm;
[0052] (6) Mix white rice and water at a ratio of 1:2, soak for 6 hours, and grind with a stone mill to control the particle size range of white rice flour to 200-300 μm;
[0053] (7) Mix the rice bran powder slurry and the white rice flour slurry with the original ratio of brown rice...
Embodiment 3
[0058] (1) brown rice pretreatment: take by weighing the early indica brown rice of 20kg, clean with pure clear water, remove floating ash and mixed crushed stones and other sundries;
[0059] (2) Milling: milling brown rice to obtain rice bran and white rice;
[0060] (3) Regulate the moisture content: adjust the rice bran moisture content to be 20%;
[0061] (4) Microwave pretreatment of rice bran: pretreat the rice bran under the condition of microwave power 500W, and the microwave treatment time is 10min;
[0062] (5) Grinding the white rice and the rice bran after microwave treatment respectively to a particle size of 30-70 μm, and then mixing uniformly with the original ratio of brown rice to obtain brown rice flour;
[0063] (6) Regulate the moisture content of brown rice flour to 30%;
[0064] (7) granulation: adopt granulator to make the brown rice flour granules with a diameter of 25mm and a length of 1cm by brown rice flour;
[0065] (8) Steaming: brown rice flou...
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