Anti-raw-returning processing method for softened convenient black unpolished rice

A processing method and anti-retrogradation technology, which is applied to the functions of food ingredients, the preservation of food ingredients as antimicrobial, food science, etc., can solve the problems of difficult cooking, long cooking time, and affecting the taste of black rice, and reach the shelf life Long, soft and glutinous taste, solve the effect of rice regeneration

Pending Publication Date: 2020-11-20
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the edible value of black rice is huge, the black rice shell texture in the form of brown rice is tight and hard, it is difficult to cook, and the cooking time is long, and the phenomenon that the inside of the black rice is soft and rotten, and the outer skin is still hard and rough, seriously affects the taste of black rice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: A kind of anti-retrogradation processing method of softening convenient black and brown rice

[0025] An anti-retrogradation processing method for softening convenient black brown rice is characterized in that it includes the following technical steps.

[0026] (1) Black rice pretreatment

[0027] elutriation. Wash the black rice 3 times with food-grade purified water to remove dust, rice bran and other impurities.

[0028] (2) Magnetic field assisted compound enzyme soaking treatment

[0029] Mix the black rice washed in (1) with food-grade purified water at a mass ratio of 1:3, add compound enzyme, keep the temperature of the mixed material at 45°C, and soak the compound enzyme for 38 minutes; during the enzymatic hydrolysis process, make the mixture The material is placed in a magnetic field of 0.15T; after the enzymolysis soaking treatment is completed, the black rice is taken out and set aside.

[0030] The compound enzyme is a mixture of cellulas...

Embodiment 2

[0049] Embodiment 2: A kind of anti-retrogradation processing method of softening convenient black and brown rice

[0050] An anti-retrogradation processing method for softening convenient black brown rice, comprising the following steps:

[0051] Step 1: Mix the washed black rice with purified water at a mass ratio of 1:3, then add a complex enzyme, and soak for 30 minutes at 40°C; during the enzymolysis process, place the mixed material in a 0.1T magnetic field;

[0052] Step 2: Mix rice bran and purified water at a mass ratio of 1:2, heat the mixed material to 70°C and heat-preserve and extract for 45 minutes to obtain a rice bran extraction mixture; concentrate the rice bran extraction mixture to 15% of the original volume to obtain rice bran extraction Concentrate;

[0053] Step 3: Mix 60 parts by weight of rice bran extract concentrate, 10 parts by weight of soybean lecithin, and 10 parts by weight of sucrose ester at a temperature of 50°C, and then use 20Mpa high-press...

Embodiment 3

[0061] Embodiment 3: a kind of anti-retrogradation processing method of softening convenient black and brown rice

[0062] An anti-retrogradation processing method for softening convenient black brown rice, comprising the following steps:

[0063] Step 1: Mix the washed black rice with purified water at a mass ratio of 1:5, then add compound enzymes, and soak for 45 minutes at 50°C; during the enzymolysis process, place the mixed material in a 0.2T magnetic field;

[0064] Step 2: Mix rice bran and purified water at a mass ratio of 1:6, heat the mixed material to 80°C and heat-preserve and extract for 60 minutes to obtain a rice bran extraction mixture; concentrate the rice bran extraction mixture to 25% of the original volume to obtain rice bran extraction Concentrate;

[0065] Step 3: Mix 80 parts by weight of rice bran extract concentrate, 20 parts by weight of soybean lecithin, and 20 parts by weight of sucrose ester at a temperature of 70°C, and then use 40Mpa high-press...

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PUM

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Abstract

The invention provides an anti-raw-returning processing method for softened convenient black unpolished rice. The processing method comprises the following steps of: taking black unpolished rice as raw materials; carrying out preprocessing, magnetic field assistance complex enzyme dipping processing, anti-raw-returning auxiliary liquid mixing and ultrahigh pressure processing; and then, carrying out high-temperature stewing to obtain a convenient black unpolished rice product. By use of the anti-raw-returning processing method, the texture of the black rice is softened, the raw returning of starch is inhibited, the prepared convenient black unpolished rice does not need to carry out rehydration, is instant, has a soft taste, keeps the original color, smell, taste and nutrient of the blackunpolished rice, is unlikely to return raw and has a long shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to an anti-retrogradation processing method of softened instant black brown rice. Background technique [0002] Black rice is a kind of rice with both medicine and food, which belongs to glutinous rice; its appearance is black, and it contains protein, carbohydrates, B vitamins, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrients, except Nitrogen extracts (soluble carbohydrates) are higher than ordinary rice. As a special rice, black rice is rich in biologically active substances such as anthocyanins and flavonoids, which have the functions of scavenging free radicals, lowering blood pressure, inhibiting the growth of cancer cells, regulating immunity, anti-stress response, etc. It can also improve myocardial nutrition and reduce vascular fragility , prevent cardiovascular health functions such as blood vessel rupture. Therefore, black rice h...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/10A23L7/117A23L3/015A23L33/105A23L33/115
CPCA23L7/104A23L7/115A23L7/117A23L3/0155A23L33/105A23L33/115A23V2002/00A23V2200/10A23V2200/30A23V2250/21A23V2250/18
Inventor 张文成吴泽宇惠爱玲
Owner HEFEI UNIV OF TECH
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