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Processing method of cooked rice containing gamma-aminobutyric acid

A technology of aminobutyric acid and processing method, applied in chemical instruments and methods, dissolution, food ingredients, etc., can solve the problems of single taste, low processing efficiency, poor appearance, etc., to meet the requirements of processing and use, and to process quickly , the effect of various tastes

Inactive Publication Date: 2021-09-03
江苏百斯特鲜食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current brown rice processing method is relatively simple, the processing efficiency is not high, and the taste is single. At the same time, the shape of the rice grains is easily damaged during processing, resulting in poor quality and other problems.

Method used

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  • Processing method of cooked rice containing gamma-aminobutyric acid
  • Processing method of cooked rice containing gamma-aminobutyric acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Propose a kind of processing method containing the rice rice of gamma-aminobutyric acid in this implementation, comprise the steps:

[0034] S1: Carry out enzymatic hydrolysis of brown rice, soak the brown rice in the enzymatic hydrolysis solution, the soaking time is 30 minutes, the soaking temperature is 30°C, and the pH of the enzymatic hydrolysis solution is adjusted to 4 with fruit acid, and the enzymatic hydrolysis solution is made of fiber Prepared by sudase, pectinase, amylase and water, and the fruit acid is one of citric acid, gluconic acid, malic acid, mandelic acid and lactic acid;

[0035] S2: Washing and lightly cooking the ingredients, the ingredients include one or more of black rice, glutinous rice, red japonica rice, oat rice, millet, large yellow rice, millet, corn grits, red bean, black bean, kidney bean, and mung bean;

[0036] S3: Take out the soaked brown rice, wash it with water, and use the mixing mechanism to mix the brown rice and ingredients ...

Embodiment 2

[0041] Propose a kind of processing method containing the rice rice of gamma-aminobutyric acid in the present embodiment, comprise the steps:

[0042] S1: Carry out enzymatic hydrolysis of brown rice, soak the brown rice in the enzymatic hydrolysis solution, the ratio of soaking material to liquid is 1:4.5, the soaking time is 45min, the soaking temperature is 45°C, the pH of the enzymatic hydrolysis solution is adjusted to 5 with fruit acid, and the enzymatic hydrolysis solution is made of fiber Prepared by sudase, pectinase, amylase and water, and the fruit acid is one of citric acid, gluconic acid, malic acid, mandelic acid and lactic acid;

[0043] S2: Washing and lightly cooking the ingredients, the ingredients include one or more of black rice, glutinous rice, red japonica rice, oat rice, millet, large yellow rice, millet, corn grits, red bean, black bean, kidney bean, and mung bean;

[0044] S3: Take out the soaked brown rice, wash it with water, and use the mixing mech...

Embodiment 3

[0049] In this a kind of processing method of rice containing γ-aminobutyric acid, it is characterized in that, comprises the steps:

[0050] S1: Carry out enzymatic hydrolysis of brown rice, soak the brown rice in the enzymatic hydrolysis solution, the soaking material liquid ratio is 1:6, the soaking time is 60min, the soaking temperature is 60°C, the pH of the enzymatic hydrolysis solution is adjusted to 6 with fruit acid, and the enzymatic hydrolysis solution is made of fiber Prepared by sudase, pectinase, amylase and water, and the fruit acid is one of citric acid, gluconic acid, malic acid, mandelic acid and lactic acid;

[0051] S2: Washing and lightly cooking the ingredients, the ingredients include one or more of black rice, glutinous rice, red japonica rice, oat rice, millet, large yellow rice, millet, corn grits, red bean, black bean, kidney bean, and mung bean;

[0052] S3: Take out the soaked brown rice, wash it with water, and use the mixing mechanism to mix the ...

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Abstract

The invention discloses a processing method of cooked rice containing gamma-aminobutyric acid, which comprises the following steps: S1, carrying out enzymolysis on brown rice, soaking the brown rice in an enzymatic hydrolysate according to the soaking material-liquid ratio of 1: (3-6) for 30-60 minutes at the soaking temperature of 30-60 DEG C, and regulating the pH value of the enzymatic hydrolysate to 4-6 by using tartaric acid; S2, the ingredients are cleaned and slightly cooked; S3, taking out the soaked brown rice, washing with clear water, and uniformly mixing the brown rice and ingredients by adopting a mixing mechanism; S4, the mixed brown rice and ingredients are put into a pressure cooker to be cooked for 20-40 min, and heat preservation are conducted for 5-20 min at the temperature of 70-80 DEG C; S5, taking out the cooked rice, spraying cold water, and separating agglomerated rice; S6, finally, the cooked rice is packaged and refrigerated. According to the processing method provided by the invention, quick processing of different ingredients of brown rice can be realized, the taste is diversified, and the processing is quick.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing rice containing gamma-aminobutyric acid. Background technique [0002] Brown rice is the rice grain that still retains the cortex and germ after the rice is shelled. Compared with rice, it not only contains more protein, fat, vitamins, minerals and other nutrients, but more importantly, it also contains dietary fiber, oryzanol, and glutathione. Glycine, γ-aminobutyric acid, rice bran polysaccharide, octacosanol, inositol and many other functional factors that promote human health. [0003] Present brown rice processing method is comparatively simple, and processing efficiency is not high, and taste is single, and simultaneously brown rice is easy to be destroyed rice grain shape during processing, causes the problems such as bad appearance. Contents of the invention [0004] In order to solve the problems of the technologies described above, the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/10A23L29/00A23L33/175B01F5/00B01F5/02B01F15/00
CPCA23L7/10A23L29/06A23L33/175A23L5/13A23V2002/00A23V2250/038
Inventor 蔡敬敬徐波
Owner 江苏百斯特鲜食有限公司
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