Processing method of storable and easy-to-cook whole grains and/or mixed beans

A processing method and whole grain technology, applied in the processing field of whole grains and/or miscellaneous beans, can solve the problems of shortened shelf life, incomplete gelatinization, and difficulty in gelatinization, etc. full effect

Inactive Publication Date: 2021-01-12
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main components of the peels of whole grains and miscellaneous beans are cellulose and hemicellulose, which have high strength and toughness, and are not easy to gelatinize when eaten. When cooked with white rice, the gelatinization is not complete, the rice grains are hard, and the taste is poor. Application of whole grains and beans in rice-based products
At the same time, after the particles are crushed, the unsaturated fatty acids in the seeds are easily oxidized, resulting in a shortened shelf life

Method used

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  • Processing method of storable and easy-to-cook whole grains and/or mixed beans
  • Processing method of storable and easy-to-cook whole grains and/or mixed beans
  • Processing method of storable and easy-to-cook whole grains and/or mixed beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of processing method of easy-to-boil whole grain brown rice, using brown rice as processing raw material, comprises the steps:

[0048] 1) Cleaning: 1 part by mass of the raw material is subjected to impurity removal, color sorting, and grain sorting to obtain brown rice raw material with uniform color and grain shape.

[0049] 2) Raw material pretreatment: Pour the cleaned brown rice into an airtight container, evenly spray water accounting for 20% of the weight of the raw material, stir evenly, and then seal and stand for 6 hours to obtain brown rice with a water content of 26%.

[0050] 3) Steam explosion aging: put the whole grain rice after water adjustment in a steam explosion reactor, use saturated steam with a temperature of 140°C and a pressure of 0.26MPa for steam explosion treatment, and hold the pressure for 180s to obtain steam explosion After the whole grain brown rice.

[0051] 4) Dispersion, drying and cooling: dry the steam-exploded whole grains...

Embodiment 2

[0060] A processing method for storage-resistant and easy-to-cook whole-grain adzuki beans, using adzuki beans as a processing raw material, comprising the steps of:

[0061] 1) Cleaning: 1 part by mass of the raw material is subjected to impurity removal, color sorting, and grain sorting to obtain adzuki bean raw material with uniform color and grain shape.

[0062] 2) Raw material pretreatment: Pour the cleaned red bean into an airtight container, evenly spray fiber softening solution accounting for 25% of the raw material weight, stir evenly and let it stand for 16 hours to obtain whole-grain red bean with a water content of 28%.

[0063] 3) Steam explosion aging: put the water-adjusted red beans in a steam explosion reactor, and use saturated steam with a temperature of 170°C and a pressure of 0.69MPa for steam explosion treatment. The pressure holding time is 120s, and the obtained steam explosion of whole grain red adzuki beans.

[0064] 4) Dispersion, drying and coolin...

Embodiment 3

[0073] A storage-resistant and easy-to-cook whole-grain mung bean processing method uses mung beans as a processing raw material, comprising the steps of:

[0074] 1) Cleaning: 1 mass part of the raw material is subjected to impurity removal, color sorting, and grain sorting to obtain mung bean raw materials with uniform color and grain shape.

[0075] 2) Raw material pretreatment: Pour the cleaned red bean into an airtight container, evenly spray water accounting for 15% of the raw material weight, stir evenly and let stand for 10 hours to obtain whole-grain mung beans with a water content of 23%.

[0076] 3) Steam explosion ripening: put the water-adjusted mung beans in a steam explosion reactor, use saturated steam with a temperature of 160°C and a pressure of 0.52MPa for steam explosion treatment, and hold the pressure for 60s to obtain the steam-exploded mung beans. Whole grain mung beans.

[0077] 4) Dispersion, drying and cooling: dry the steam-exploded whole grains in...

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Abstract

The invention discloses a processing method of storable and easy-to-cook whole grains and/or mixed beans. The method comprises the following steps: pouring whole grain and/or mixed bean raw materialsinto a closed container, spraying water or a fiber softening solution accounting for 10%-50% of the weight of the raw materials, and performing standing to obtain a pretreated material; performing steam explosion treatment on the pretreated material; and performing drying to obtain the product. The method is short in processing period, the appearance of the raw materials can be kept, the preparedwhole grains and/or mixed beans can be boiled and cooked together with refined white rice, the taste is good, the fragrance is sufficient, the loss of physiologically active ingredients is small, andthe content of soluble dietary fibers in the prepared whole grains and/or mixed beans is increased compared with that in the raw materials.

Description

technical field [0001] The invention belongs to the field of whole grain food processing. In particular, it relates to a method for processing whole grains and / or miscellaneous beans which are shelf-stable and easy to cook. Background technique [0002] Whole grain refers to whole, crushed, broken or flaked caryopsis, the basic composition includes starchy endosperm, germ and bran, the relative proportion of each component is the same as whole caryopsis (American Association of Cereal Chemists (AACC) definition). From the mid-to-late 20th century to the present, developed countries such as Europe and the United States have done a lot of in-depth research on the relationship between whole grain foods and chronic diseases. Epidemiological and clinical studies have confirmed that consumption of whole grains is beneficial in preventing chronic diseases, including cardiovascular disease and type 2 diabetes. Whole grain intake is positively associated with improved insulin sens...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L7/10A23L11/00A23L29/00
CPCA23L7/10A23L11/01A23L5/13A23L29/06
Inventor 田晓红谭斌汪丽萍吴娜娜刘艳香刘明
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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