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Preparation method of high-taste soaking-free whole-grain coarse cereal rice

A technology of miscellaneous grains and rice, which is applied in the field of food processing, can solve the problems of high blood sugar index of products, damage to the integrity of miscellaneous grains, and decrease of active substances, etc., to achieve anti-oxidation and inhibition of α-amylase activity, improve taste value, and reduce hardness Effect

Inactive Publication Date: 2020-12-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcomings of the method of improving the taste of miscellaneous grains and avoiding foam mainly lie in the fact that in addition to destroying the original integrity of miscellaneous grains during the crushing and reprocessing process, after experimental research, it may also lead to a serious decrease in active substances in miscellaneous grains and an increase in the glycemic index of the product.
At present, the preparation of traditional miscellaneous grain rice is mainly to choose the variety of miscellaneous grains at will and prefer functional miscellaneous grain porridge. There are no reports on the whole grain miscellaneous grain rice with high food value and no foaming on the market.

Method used

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  • Preparation method of high-taste soaking-free whole-grain coarse cereal rice
  • Preparation method of high-taste soaking-free whole-grain coarse cereal rice
  • Preparation method of high-taste soaking-free whole-grain coarse cereal rice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1: the preparation method of multigrain rice

[0045] (1) The miscellaneous grains are subjected to high-temperature fluidization treatment to obtain non-foaming miscellaneous grains; the high-temperature fluidization treatment conditions of each miscellaneous grain are: red bean 185°C, mung bean 165°C, black rice 145°C, highland barley rice 165°C, and the fluidization time is 15s , to obtain non-foaming miscellaneous grains.

[0046] (2) Weigh 40 grams of non-soaked red bean, 10 grams of non-soaked mung bean, 10 grams of non-soaked black rice, 10 grams of non-soaked highland barley rice, 10 grams of oat germ rice, 10 grams of tartary buckwheat, blood 10 grams of glutinous rice, a total of 100 grams, add 100 grams of polished rice, mix it evenly, wash it twice, do not soak, add water, the mass ratio of water to miscellaneous grains is 1.9:1, cook at normal pressure for 40 minutes, keep warm for 25 minutes, A total of 65 minutes, you can get multigrain rice. ...

Embodiment 2

[0047] Embodiment 2: Optimization of fluidization treatment conditions

[0048] Selecting non-foaming miscellaneous grain raw materials is an important factor to improve the taste value. It can not only avoid the loss of active substances and aromatic substances in the soaking process of miscellaneous grains before cooking, but also reduce the hardness of miscellaneous grains in rice, ensuring the hardness of miscellaneous grains and rice It can better blend together and improve the taste value of multigrain rice.

[0049] The miscellaneous grains were subjected to high-temperature fluidization treatment to obtain non-foaming miscellaneous grains; the high-temperature fluidization treatment conditions of each miscellaneous grains were: red bean 185°C, mung bean 165°C, black rice 145°C, highland barley rice 165°C, and the fluidization time was 15s. Soak miscellaneous grains, the results are shown in Table 2. The non-foaming miscellaneous grains can be greatly reduced after coo...

Embodiment 3

[0052] Embodiment 3: the selection of raw material

[0053] The proportion of mixed grains is also the key to determine the taste of grains and rice. Different grains have different textures, colors and active ingredients. By referring to the GI values ​​​​of different grains (see Table 3), select red beans and mung beans , oat germ rice, highland barley rice, tartary buckwheat, black rice and blood glutinous rice are used as raw materials for miscellaneous grain rice. Among them, although the GI value of chickpea is low, it has a clear sense of difference from white rice because of its obvious bean flavor in rice and serious particle expansion after cooking. The non-foaming technology is not suitable for green beans, and the effect of cooking and cooking at the same time cannot be achieved; after adding corn flakes, because the taste of corn is stronger, the taste of multigrain rice is similar to that of corn rice, covering the aroma of other miscellaneous grains; During the...

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Abstract

The invention discloses a preparation method of high-taste soaking-free whole-grain coarse cereal rice, and belongs to the technical field of food processing. According to the preparation method, a high-temperature fluidization device is adopted to treat coarse cereal raw materials, so that coarse cereals which are complete in granules and do not need to be soaked are obtained, and then through the mutual matching of different coarse cereals, the purpose of high taste is achieved. According to the preparation method disclosed by the invention, any functional components are not added, or otheringredients except the coarse cereals are not added, and the content of whole-grain coarse cereals in the high-taste soaking-free whole-grain coarse cereal rice disclosed by the invention reaches 50%,so that the high-taste whole-grain coarse cereal rice is finally obtained.

Description

technical field [0001] The invention relates to a method for preparing high-taste non-foaming whole grain miscellaneous grain rice, which belongs to the technical field of food processing. Background technique [0002] Miscellaneous grains usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybean and potato. Mainly include: sorghum, millet, buckwheat (sweet buckwheat, tartary buckwheat), oats (naked oats), barley, millet, millet, barley, grain amaranth and kidney beans (kidney beans), mung beans, adzuki beans (red bean, red bean), black beans etc. It is generally rich in nutrients, and the content of vitamin E, folic acid, and bioflavonoids in miscellaneous grains is also richer than fine grains. These nutrients have strong physiologically active effects, such as lowering blood sugar, lowering blood pressure, lowering blood fat, and reducing weight. Replacing some fine grains with miscellaneous grains can help diabetic patients co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L11/00A23L5/00A23L33/00
CPCA23L7/10A23L7/152A23L11/01A23L5/00A23L33/00
Inventor 李永富黄金荣史锋陈正行
Owner JIANGNAN UNIV
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