Preparation method of health-care germinated brown rice noodle

A technology of germinated brown rice flour and germinated brown rice, which is applied in the functions of food ingredients, yeast-containing food ingredients, food science, etc., can solve the problems of high residual rate or residual concentration of inorganic selenium, slow speed of organic selenium, difficult to control and master, etc. , to achieve the effect of improving enzyme activity, improving chewability, and promoting human health

Pending Publication Date: 2021-05-28
衡阳县康强米粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The biotransformation of inorganic selenium into organic selenium in the germination process of brown rice is an effective, simple and selenium-enriching method worth promoting, but the process is difficult to control and master. Both are relatively slow, and the residual rate or concentration of inorganic selenium is often high, which is easy to cause poisoning due to excess, and the process of biological conversion of inorganic selenium into organic selenium is not easy to coordinate with the germination process of brown rice
Sodium selenite is still a highly toxic and controlled raw material, and there is a problem of licensing, which is difficult for general rice flour manufacturers to adopt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Prepare selenium-enriched germinated brown rice health-care rice noodles through the following method, and the specific steps include:

[0029] (1) Select low-selenium brown rice with full grains and no pests and diseases to clean and disinfect, rinse with clean water and soak in clean water for 4 hours at 27-29°C to germinate the rice grains, change the clean water every 12 hours and control the temperature at 27-29°C; When the bud grows to about 0.9 mm in average length, the germinated brown rice is dried, dried and crushed to 80 mesh to obtain germinated brown rice flour;

[0030] (2) Add 100 parts of germinated brown rice powder obtained in step (1), add 300 parts of clear water to grind, add 0.005 part of selenium-enriched yeast during the grinding process, and then cook, cool and extrude to obtain selenium-rich germinated brown rice health-care rice noodles , the color is uniform, the surface is smooth, almost transparent, and the taste is smooth and chewy after f...

Embodiment 2

[0033] Basically repeat the method of Example 1 to prepare selenium-rich germinated brown rice health-care rice flour, the difference being that the amount of selenium-rich yeast added in step (2) is 0.15 parts. Results The prepared selenium-enriched germinated brown rice flour was uniform in color, smooth in surface, and almost transparent. After further cooking, the taste was smooth and chewy, and the quality was good; the selenium content of organic selenium in dried rice flour was 0.30 mg / kg, and that of inorganic selenium The selenium content is less than 0.004 mg / kg.

Embodiment 3

[0035] The method of Example 1 was basically repeated to prepare selenium-enriched germinated brown rice health-care rice flour, with the difference that 10 parts of cornstarch were added in the process of adding water to the germinated brown rice flour in step (2). Results The selenium-enriched germinated brown rice flour prepared by the Institute had uniform color, smooth surface, and was almost transparent. After further cooking, the taste was smooth and chewy, and the quality was good.

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PUM

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Abstract

The invention provides a preparation method of a health-care germinated brown rice noodle. The preparation method comprises the following specific steps: (1) selecting low-selenium brown rice which is full in grains and free from plant diseases and insect pests, cleaning and disinfecting the low-selenium brown rice, adding clear water to germinate rice grains, changing the clear water once every 8-15 hours, spin-drying the rice grains after buds come out and grow to a height of 0.5-1 mm, and conducting drying and crushing to 60-120 meshes; and (2) adding 200-300 parts of water into 100 parts of the obtained germinated brown rice flour, conducting grinding into thick liquid, adding 0.002-0.2 part of selenium-enriched yeast in a thick liquid grinding process or after the thick liquid grinding, and then carrying out cooking, cooling and extruding or pressing into strips to obtain the health-care germinated brown rice noodle, wherein in the step (2), the time from the beginning of adding the selenium-enriched yeast to the completion of cooking is not more than 30 minutes. The selenium-enriched yeast used in the method is convenient to purchase without limitation, and a selenium-enriched health-care germinated brown rice noodle product can be produced on the basis of the existing technology of the germinated brown rice noodle; the selenium content of the rice noodle can be adjusted in a very wide range of 0.04-1 mg/kg; and the rice noodle is smooth in surface, good in elasticity, rich in nutrition and capable of regulating intestines and stomach and reducing cholesterol.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of germinated brown rice health-care rice noodles. Background technique [0002] Paddy rice is the main grain variety of our people, and rice flour is a kind of main processed product of rice, is liked by the masses of people in South China, and wherein germinated brown rice flour is a more and more popular rice flour product. [0003] Rice noodles are usually strip or flake products made from rice as raw material through processes such as soaking, wet grinding, steaming, and layering. Brown rice flour is made from brown rice as the main raw material; germinated brown rice flour is first germinated and then further made into rice flour. Compared with ordinary polished white rice, the cortex and germ end of brown rice are removed, and the content of vitamins, minerals and dietary fiber is richer. It is a healthy food. [0004] During the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/152A23L7/104A23L33/16A23L33/14
CPCA23L7/152A23L7/104A23L7/101A23L33/16A23L33/14A23V2002/00A23V2200/32A23V2200/3262A23V2250/1626A23V2250/76
Inventor 张伟吉刘丽娟
Owner 衡阳县康强米粉有限公司
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