Instant rice compounded with germinated brown rice and preparation method of instant rice

Abstract

The invention relates to the technical field of deep processing of rice, in particular to instant rice compounded with germinated brown rice and a preparation method thereof.The preparation method comprises the steps that pretreatment is conducted, specifically, high-quality brown rice is selected, brown rice which is full in grain and free of mildew and decay is selected and washed, and dust impurities on the surfaces of raw materials are washed away with clear water; the treated brown rice is placed in a germination machine, spraying humidification and germination are conducted for corresponding time through a micro spraying humidification technology, germinated brown rice with the corresponding bud length is obtained, steam pre-gelatinization is conducted, the germinated brown rice is placed in a reaction kettle of a steam generator, pre-gelatinization treatment is conducted on the germinated brown rice through steam, and the pre-gelatinized brown rice with the corresponding bud length is obtained. According to the compound germinated brown rice instant rice and the preparation method thereof disclosed by the invention, the germinated brown rice is compounded with the germ-remaining polished rice, so that reasonable matching of coarse grains and fine grains is realized, nutrient substances of the compound germinated brown rice instant rice are enriched, and meanwhile, the taste and viscoelasticity of the compound germinated brown rice instant rice are improved.

Description

Technical Field

[0001] The invention relates to the technical field of rice deep processing, in particular to a composite germinated brown rice instant rice and a preparation method thereof. Background Art

[0002] Sprouted brown rice is a whole grain product with great development potential and edible value. Compared with brown rice, it is rich in nutrients such as γ-aminobutyric acid, phenols, oryzanol, amino acids, oligosaccharides, trace elements, etc. It can reduce the incidence of cardiovascular diseases, prevent and assist in the treatment of diabetes and its complications, fight cancer, enhance memory and prevent Alzheimer's disease, etc. Therefore, the research and development of foods such as sprouted brown rice has attracted more and more attention. Instant rice, as a ready-to-eat food, is loved by consumers for its convenience, storage resistance, and adaptability to fast-paced life.

[0003] Patent CN10698308B was searched, and a method for preparing germinated brown rice and using the germinated brown rice to prepare instant rice was provided. The germinated brown rice was produced by soaking in a citric acid solution for germination, and the properties and taste of the germinated brown rice were improved by ultrahigh pressure modification treatment. Finally, the improved germinated brown rice was cooked under high pressure to be matured and sterilized, so as to obtain the germinated brown rice. The technology uses citric acid solution to soak the germinated brown rice, increases wastewater discharge, has a single raw material, and the germinated brown rice is not dried, has high moisture content, and has a soft and rotten taste.

[0004] Patent CN106071856B has been searched to provide a method for preparing sprouted brown rice instant rice, which uses brown rice that has been treated with cellulase and pectinase to germinate as raw material, and undergoes negative pressure freezing, high pressure cooking, and microwave-low temperature hot air drying to obtain sprouted brown rice instant rice. This technology uses sprouted brown rice as raw material, and the raw material is relatively single, the instant rice has average rehydration, and the process is relatively complicated, resulting in high industrialization costs.

[0005] Patent CN10681985B is retrieved to provide a nutritionally fortified sprouted brown rice compound instant rice and a preparation method thereof. The sprouted brown rice is used as a raw material, and is soaked in a cellulase solution and a sodium acetate buffer solution, soaked in a nutritionally fortified solution, ultrasonically treated, vacuum impregnated, and steamed with polished white rice to obtain the nutritionally fortified sprouted brown rice compound instant rice. The technology has a long soaking time and is not dried, and the grains have average rehydration performance, and the taste is soft and rotten without viscoelasticity.

[0006] The above patents all use enzyme treatment or solution soaking to solve the problems of palatability and digestibility of germinated brown rice. Reagent residue and safety also need to be considered. At the same time, soaking will also cause problems such as nutrient loss. Therefore, it is necessary to explore a physical processing method for germinated brown rice instant rice with good palatability, good storage performance and rich nutrition. Summary of the invention

[0007] The object of the present invention is to provide a composite germinated brown rice instant rice and a preparation method thereof, so as to solve the problems raised in the above background technology.

[0008] To achieve the above object, the first aspect of the present invention provides a method for preparing composite germinated brown rice instant rice, comprising the following steps:

[0009] 1) Pretreatment: Select high-quality brown rice, select brown rice with full grains and no mildew or corruption, wash the brown rice, and wash away dust and impurities on the surface of the raw material with clean water;

[0010] 2) Micro-spraying germination: The treated brown rice is placed in a germination machine and sprayed and humidified using a micro-spraying humidification process for a corresponding germination time to obtain germinated brown rice with a corresponding bud length;

[0011] 3) Steam pregelatinization: placing the germinated brown rice in a steam generator reactor, and pregelatinizing the germinated brown rice with steam to obtain pregelatinized germinated brown rice;

[0012] 4) compounding and cooking: compounding the pregelatinized germinated brown rice, the germinated rice and the polished rice according to corresponding proportions, and then cooking the compounded germinated brown rice to ripen the germinated brown rice and sterilize and inactivate enzymes, thereby obtaining the compounded germinated brown rice;

[0013] 5) discrete, drying; the composite germinated brown rice is discreted with cold water, and then the composite germinated brown rice is drained and moved into a freeze dryer, and the composite germinated brown rice is subjected to vacuum freeze drying to obtain composite germinated brown rice instant rice.

[0014] In a further embodiment, the micro-spraying humidification process refers to a spraying humidification amount of 3% to 5% / h during 0 to 8 hours, and a spraying humidification amount of 2% to 3% / 2h from 8 hours to the end of germination.

[0015] In a further embodiment, the germination temperature of the brown rice is 28-35° C., the germination time is 28-36 hours, and the length of the brown rice sprouts is 1-2 mm.

[0016] In a further embodiment, the preset steam temperature of the steam generator reactor for gelatinization treatment of the germinated brown rice is 100-160° C., and the gelatinization treatment time is 5-15 min.

[0017] In a further embodiment, in the step 4), the compounding ratio of the pregelatinized germinated brown rice, the germ-retained rice and the polished rice is 50:30:20 in terms of mass ratio.

[0018] In a further embodiment, in step 4), the composite germinated brown rice is cooked, 0.8 to 1.3 mass ratio of water is added and soaked for 20 minutes, and the cooking time of the composite germinated brown rice is 15 to 25 minutes.

[0019] In a further embodiment, the temperature of the freeze dryer for vacuum freeze drying the composite germinated brown rice is -50°C, the vacuum degree of the vacuum freeze drying of the composite germinated brown rice is lower than 20Pa, and the vacuum freeze drying time of the composite germinated brown rice is 24h.

[0020] In a further embodiment, the water content of the composite germinated brown rice after vacuum freeze-drying is less than 10%.

[0021] The second aspect of the present invention provides a composite germinated brown rice instant rice, which is prepared by any one of the preparation methods of the composite germinated brown rice instant rice.

[0022] In a further embodiment, the rehydration rate of the compound germinated brown rice instant rice is 2-3, the rehydration time of the compound germinated brown rice instant rice in 80-100° C. hot water is no more than 15 min, and the cracking rate of the compound germinated brown rice instant rice is no more than 5%.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The present invention compounds germinated brown rice with polished rice with embryo-retained rice to achieve a reasonable combination of coarse grains and fine grains, thereby enriching the nutrients of the compounded germinated brown rice instant rice, and improving its taste and viscoelasticity. The present invention abandons the traditional soaking germination method and adopts a micro-spraying humidification process, i.e., simulating the raw material of rice absorbing moisture and germinating naturally in the soil, gradually increasing the moisture content to a suitable germination stage to obtain the germinated brown rice, reducing the loss of solids, microbial breeding and a large amount of wastewater discharge during the soaking process, so that the compounded germinated brown rice instant rice has high nutritional value and excellent taste.

[0025] 2. The present invention performs steam pre-gelatinization treatment on the germinated brown rice to improve the edible quality and in vitro digestibility of the germinated brown rice. Compared with enzyme treatment and solution soaking treatment, the method is safer and has no residue. At the same time, the method ensures that the germinated brown rice is cooked together with the polished white rice, so that the composite germinated brown rice instant rice can obtain a richer taste, making the instant rice safer to eat and having a better taste.

[0026] 3. The present invention utilizes vacuum freeze drying technology to dry the instant rice, thereby retaining the nutritional elements of the instant rice, such as GABA, to the maximum extent. Compared with the hot air drying method, vacuum freeze drying can maximize the structure of the instant rice, thereby achieving a better subsequent rehydration effect. When eating, only hot water needs to be added for reheating, thereby making the composite germinated brown rice instant rice convenient to eat and having a long storage time. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1The present invention is a flowchart of the production process of the composite germinated brown rice instant rice;

[0028] Figure 2 The present invention is a flowchart of a method for preparing the composite germinated brown rice instant rice. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by ordinary technicians in the field without creative work based on the embodiments of the present invention are within the scope of protection of the present invention.

[0030] Comparative Example

[0031] 1) Pretreatment: Select 500g of high-quality brown rice and wash it with tap water to remove impurities such as bran powder on the surface;

[0032] 2) Soaking and germinating: Add enough tap water and place in a germination machine at a germination temperature of 35°C for 28 hours. The germination end point is when the buds are about 1 to 2 mm long;

[0033] 3) Steaming: Take out and put into a steamer, add 400 ml of water and soak for 20 minutes, then steam for 40 minutes and then take out of the pot;

[0034] 4) Dispersion and drying: Spray the rice with cold water to disperse it as much as possible, drain the water, and dry it in a 50° C. oven for 8 hours until the moisture content reaches 14%, thereby obtaining germinated brown rice instant rice.

[0035] This comparative example provides a germinated brown rice instant rice, which is prepared by the above method;

[0036] The average rehydration rate of the germinated brown rice instant rice in this comparative example is 1.6-2.1;

[0037] The average rehydration time of the germinated brown rice instant rice in this comparative example is 15-20 minutes;

[0038] The sprouted brown rice instant rice in this comparative example has an average cracking rate of 8% to 10%;

[0039] It can be seen that after the instant rice in the comparative example is brewed with hot water or microwaved with water, the rice tastes hard and a bit raw when chewed, and its rehydration performance is average.

[0040] Example 1

[0041] 1) Pretreatment: Select 500g of high-quality brown rice and wash it with tap water to remove impurities such as bran powder on the surface;

[0042] 2) Micro-spraying germination: Put the seeds into the germination frame of the germination machine and place them in the germination machine at a germination temperature of 35°C for 28 hours. During 0-8 hours, spray humidification at 3% / h, and during 8-34 hours, spray humidification at 2% / 2h. The germination end point is when the buds are about 1-2 mm long.

[0043] 3) Steam pre-gelatinization: Put the germinated brown rice into a steam generator reactor, set the steam generator temperature to 100° C., heat for 15 min, cool down, drain, and take out the sample after heating.

[0044] 4) Compounding and cooking: pre-gelatinized germinated brown rice and polished white rice with embryo retained are compounded in a ratio of 50:30:20, 1300 ml of water is added to soak for 20 min, and the mixture is put into a steamer and cooked for 25 min, and the rice is served;

[0045] 5) Dispersion and drying: Spray the rice with cold water to disperse it as much as possible, drain the water, and place it in a vacuum freezer for drying at -50°C and 20Pa for 24 hours until the moisture content drops below 10%, thereby obtaining the composite germinated brown rice instant rice.

[0046] This embodiment 1 provides a composite germinated brown rice instant rice, which is prepared by the above method;

[0047] The average rehydration rate of the composite germinated brown rice instant rice in Example 1 is 2.5-3.0;

[0048] The average rehydration time of the germinated brown rice instant rice in Example 1 is 8-12 minutes;

[0049] The composite germinated brown rice instant rice in Example 1 has an average cracking rate of 3% to 5%;

[0050] It can be seen that the composite germinated brown rice instant rice in Example 1 has a good taste after heating water or adding water to microwave, has moderate hardness and softness, has a complete structure, has good rehydration performance, is not undercooked, and still has good quality after storage for 6 months.

[0051] Example 2

[0052] 1) Pretreatment: Select 500g of high-quality brown rice and wash it with tap water to remove impurities such as bran powder on the surface;

[0053] 2) Micro-spraying germination: Put the seeds into the germination frame of the germination machine and place them in the germination machine at a germination temperature of 35°C for 28 hours. During 0-8 hours, spray humidification at 5% / h, and during 8-34 hours, spray humidification at 3% / 2h. The germination end point is when the buds are about 1-2 mm long.

[0054] 3) Steam pre-gelatinization: The germinated brown rice was placed in a steam generator reactor, the steam generator temperature was set to 160° C., and heated for 5 min. After heating, the temperature was lowered, the water was drained, and the sample was taken out;

[0055] 4) Compounding and cooking: pre-gelatinized germinated brown rice and polished white rice with embryo retained are compounded in a ratio of 50:30:20, soaked in 800 ml of water for 20 min, put into a steamer and cook for 15 min, and the rice is served;

[0056] 5) Dispersion and drying: Spray the rice with cold water to disperse it as much as possible, drain the water, and place it in a vacuum freezer for drying at -50°C and 15Pa for 24 hours until the moisture content drops below 10%, thereby obtaining the composite germinated brown rice instant rice.

[0057] This embodiment 2 provides a composite germinated brown rice instant rice, which is prepared by the above method;

[0058] The average rehydration rate of the composite germinated brown rice instant rice in Example 2 is 2.4-2.8;

[0059] The average rehydration time of the germinated brown rice instant rice in Example 2 is 7-10 minutes;

[0060] The composite germinated brown rice instant rice in Example 2 has an average cracking rate of 2% to 4%;

[0061] It can be seen that the composite germinated brown rice instant rice in Example 2 has a good taste after heating water or adding water to microwave, has moderate hardness and softness, has a complete structure, has good rehydration performance, is not undercooked, and still has good quality after storage for 6 months.

[0062] Example 3

[0063] 1) Pretreatment: Select 500g of high-quality brown rice and wash it with tap water to remove impurities such as bran powder on the surface;

[0064] 2) Micro-spraying germination: put the seeds into the germination frame of the germination machine and place them in the germination machine at a germination temperature of 35°C for 28 hours. During 0-8 hours, spray humidification at 4% / h, and during 8-34 hours, spray humidification at 2.5% / 2h. The germination end point is when the buds are about 1-2 mm long.

[0065] 3) Steam pre-gelatinization: Put the germinated brown rice into a steam generator reactor, set the steam generator temperature to 140° C., heat for 15 min, cool down, drain, and take out the sample after heating.

[0066] 4) Compounding and cooking: Compound the pre-gelatinized germinated brown rice and the germ-retained polished rice in a ratio of 50:30:20, add 1000 ml of water and soak for 20 min, put into a steamer and cook for 20 min, and then serve the rice;

[0067] 5) Dispersion and drying: Spray the rice with cold water to disperse it as much as possible, drain the water, and place it in a vacuum freezer for drying at -50°C and 10Pa for 24 hours until the moisture content drops below 10%, thereby obtaining the composite germinated brown rice instant rice.

[0068] This embodiment 3 provides a composite germinated brown rice instant rice, which is prepared by the above method;

[0069] The average rehydration rate of the composite germinated brown rice instant rice in Example 3 is 2.6-3.0;

[0070] The average rehydration time of the germinated brown rice instant rice in Example 3 is 8-11 minutes;

[0071] The composite germinated brown rice instant rice in Example 3 has an average cracking rate of 3% to 5%;

[0072] It can be seen that the composite germinated brown rice instant rice in Example 3 has a good taste after heating water or adding water to microwave, has moderate hardness and softness, has a complete structure, has good rehydration performance, is not undercooked, and still has good quality after storage for 6 months.

[0073] Table 1 shows the rehydration rate, rehydration time and cracking rate of compound germinated brown rice instant rice:

[0074] Category / Project Rehydration rate (%) Ascites time (min) Waist explosion rate (%) Comparative Example 1.6-2.1 15-20 8-10 Example 1 2.5-3.0 8-12 3-5 Example 2 2.4-2.8 7-10 2-4 Example 3 2.6-3.0 8-11 3-5

[0075] The rehydration water of the composite sprouted brown rice instant rice is hot water, and the temperature of the hot water is 80-100°C;

[0076] In the comparative example:

[0077] The rehydration rate is relatively low, because it has not been pre-gelatinized by steam, the starch structure is not conducive to large-scale water absorption, and oven drying may destroy the rice grain structure to a certain extent, affecting the rehydration effect, roughly between 1.6-2.1;

[0078] The rehydration time is long, requiring 15 to 20 minutes, and hot water penetration is slow due to the lack of effective pre-treatment to improve water absorption performance;

[0079] The cracking rate is relatively high, reaching 8% to 10%. This is mainly because the conventional soaking, steaming and oven drying methods result in relatively drastic temperature changes, which can easily cause uneven thermal stress inside and outside the rice grains, resulting in cracking.

[0080] In Examples 1-3:

[0081] The rehydration rate is relatively high, reaching about 2.5-3.0 (Examples 1 and 3) and 2.4-2.8 (Example 2), thanks to the gelatinization modification of starch by steam pregelatinization, which makes it easier to absorb water, and vacuum freeze drying retains a good structure that is conducive to the entry of water;

[0082] The rehydration time is significantly shortened, such as only 7 to 10 minutes in Example 2, because the previous treatment optimizes the water absorption characteristics of the rice grains, and the hot water can quickly penetrate into the rice grains;

[0083] The cracking rate is well controlled, between 2% and 5%, mainly because vacuum freeze drying uses low temperature and low pressure to slowly dehydrate, which avoids the stress concentration caused by rapid water loss in the rice grains, resulting in cracking. At the same time, treatments such as steam pre-gelatinization improve the stability of the internal structure of the rice grains.

[0084] It can be seen from Table 1 above that the various test data of the composite germinated brown rice instant rice of Example 2 are significantly improved compared with other examples and comparative examples.

[0085] Table 2 shows the taste evaluation data of compound germinated brown rice instant rice:

[0086] Project / Group Comparative Example Example 1 Example 2 Example 3 Hardness 4.6 7.6 8.2 7.8 elasticity 3.5 7.2 8.0 7.6 Viscosity 2.7 6.5 7.3 6.5 Chewability 3.4 7.2 7.8 7.5 Overall taste preference 4.0 7.3 8.0 7.5

[0087] Among them, the taste comparison scores each item on a 10-point scale. The higher the score, the better the corresponding taste test item. Conversely, the lower the score, the worse the taste. The test is to score the rice from the dimensions of softness, hardness, elasticity, stickiness, chewiness, and overall taste preference through sensory evaluation. Specifically, four groups of evaluators are selected, with 50 people in each group. Each group of scorers scores on a 10-point scale, and then the scores of the corresponding evaluation items of each group are averaged to obtain the corresponding taste data;

[0088] In the comparative example:

[0089] The rice was only 4.6 points in terms of hardness. The reason is that the bran layer of the germinated brown rice has not been effectively processed, and the dense cell structure still wraps the entire rice grain, making the rice grain difficult to steam and the starch gelatinization incomplete, resulting in a hard taste.

[0090] The elasticity is poor, only 3.5 points. Due to the insufficient softening and destruction of the bran layer of the germinated brown rice in the early stage and the improper drying method, the dense surface structure still prevents water absorption and starch gelatinization and swelling, and cannot form good elasticity, lacking a sense of rebound when chewing;

[0091] Low viscosity, also 2.7 points, without reasonable pre-gelatinization and compounding, the starch failed to fully release the viscosity, the rice grains were loose and lacked adhesion;

[0092] The chewiness is not good, with a score of 3.4. The hard rice lacks elasticity and stickiness, making it difficult to chew and the taste is monotonous without rich layers.

[0093] The overall taste preference is only 4 points. Considering the above shortcomings, the overall eating experience is poor, and it is difficult for consumers to accept instant rice with this taste.

[0094] In Examples 1-3:

[0095] The hardness can reach 7.6-8.2 points. Through steam pre-gelatinization, appropriate compounding and precise cooking control, the rice is moderately soft and hard, neither too soft to lose its chewiness nor too hard to affect the taste, which meets the general taste requirements of the public for rice.

[0096] Good elasticity, 7.2-8.0 points, thanks to vacuum freeze drying to retain the microstructure of rice grains, so that the rice can show good elasticity after rehydration, with obvious rebound when chewing, improving the richness of the taste;

[0097] The viscosity is between 6.5 and 7.3 points. Steam pre-gelatinization will soften and destroy the surface cell structure of rice bran. At the same time, the aleurone layer will form water channels, resulting in increased porosity, promoting starch granules to absorb water and gelatinize, enhancing the viscosity of starch granules, and making the rice taste fuller.

[0098] Chewing quality: 7.2-7.8 points, the rice is moderately hard and soft, with good elasticity and stickiness, and is easy to chew and has layers;

[0099] The overall taste preference is 7.3-8.0 points, and the taste performance in all aspects is excellent. In summary, consumers are highly accepting of it and are willing to choose to eat it in daily diet or when going out, which greatly enhances the market competitiveness of the product;

[0100] It can be seen from Table 2 that in the comparison between the comparative example and Examples 1-3, Examples 1-3 have a significantly improved taste compared to the comparative example.

[0101] Example 4

[0102] A method for preparing composite germinated brown rice instant rice comprises the following steps:

[0103] 1) Pretreatment: Select high-quality brown rice, select brown rice with full grains and no mildew or corruption, wash the brown rice, and wash away dust and impurities on the surface of the raw material with clean water;

[0104] 2) Micro-spraying humidification process germination: The treated brown rice is placed in a germination machine, and a micro-spraying humidification process is used for spraying and humidification. The germination time is corresponding to obtain the germinated brown rice with the corresponding bud length. The micro-spraying humidification process is a raw material that simulates the natural moisture absorption and germination of rice in the soil, and gradually increases the moisture content to a suitable germination stage to obtain the germinated brown rice. The γ-aminobutyric acid content is higher than that of soaking germination, and the loss of solids, microbial growth and a large amount of wastewater discharge during the soaking germination process are reduced, which can effectively improve the taste of the compound germinated brown rice instant rice, reduce the nutrient loss of the compound germinated brown rice instant rice, and reduce the growth of bacteria;

[0105] 3) Steam pregelatinization: placing the germinated brown rice in a steam generator reactor, pregelatinizing the germinated brown rice with steam to obtain pregelatinized germinated brown rice, thereby improving the palatability and cooking performance of the germinated brown rice by affecting the cell structure of the rice bran layer of the germinated brown rice, the morphology and crystallinity of starch granules, the interaction between starch molecules and other molecules, etc.;

[0106] 4) Compounding and cooking: compounding the pregelatinized germinated brown rice, the germinated rice and the polished rice in corresponding proportions, and then cooking the compounded germinated brown rice to ripen the germinated brown rice and sterilize and inactivate enzymes to obtain compounded germinated brown rice, and improving the cooking performance of the germinated brown rice by steam pregelatinization to ensure that the germinated rice and the polished rice compounded therewith can be cooked and cooked at the same time, and at the same time, the nutritional deficiency of a single grain is compensated by compounding, thereby providing the overall edible quality of the rice;

[0107] 5) discreteness and drying; the composite germinated brown rice is discreted with cold water, and then the composite germinated brown rice is drained and transferred into a freeze dryer, and the composite germinated brown rice is vacuum freeze-dried to obtain the composite germinated brown rice instant rice. Compared with the drying method of microwave-hot air drying, the vacuum freeze-drying processing method makes the dried grains of the composite germinated brown rice instant rice more complete, and the composite germinated brown rice instant rice is not easy to burst, and the nutrients are retained intact.

[0108] After completing the above process of preparing the compound germinated brown rice instant rice, the compound germinated brown rice instant rice is prepared, and then the instant rice product is obtained by packaging and sealing.

[0109] The method uses brown rice as a raw material, adopts a micro-spraying humidification process combined with steam treatment to obtain pre-gelatinized germinated brown rice, compounds the pre-gelatinized germinated brown rice with germ-retained rice and polished white rice, and obtains the compound germinated brown rice instant rice through steaming and vacuum freeze drying. The germinated brown rice is compounded with the germ-retained rice and polished white rice to achieve a reasonable combination of coarse grains and fine grains, enrich the nutrients of the compound germinated brown rice instant rice, and improve the taste and viscoelasticity of the compound germinated brown rice instant rice. The traditional soaking germination method is abandoned, and a micro-spraying humidification process is adopted, that is, the raw material of simulating the natural moisture absorption and germination of rice in the soil is gradually increased. The method comprises the following steps: the method comprises the step of performing a steam pre-gelatinization treatment on the germinated brown rice to improve the edible quality and in vitro digestibility of the germinated brown rice, and the step of pre-gelatinizing the germinated brown rice to improve the edible quality and in vitro digestibility of the germinated brown rice. Compared with enzyme treatment and solution soaking treatment, the germinated brown rice is safer and has no residue. At the same time, the germinated brown rice is cooked together with the polished white rice with the embryo retained. The germinated brown rice is then dried by using a vacuum freeze-drying technology to retain the nutrient elements of the instant rice such as GABA to the maximum extent, and the rehydration effect is better, thereby obtaining the composite germinated brown rice instant rice with the advantages of high nutritional value, excellent taste, convenient consumption, long storage time, etc. The instant rice only needs to be reheated with hot water when consumed.

[0110] The micro-spraying humidification process refers to a spraying humidification amount of 3% to 5% / h during 0 to 8h, and a spraying humidification amount of 2% to 3% / 2h from 8h to the end of germination. The germination temperature of brown rice germination is 28 to 35°C, the germination time is 28 to 36h, and the bud length of brown rice germination is 1 to 2mm. The water sprayed by the micro-spraying humidification is filtered and purified water, such as one or more of tap water or deionized water that meets the drinking water standard. Through this process, necessary moisture conditions can be provided for brown rice germination. Brown rice germination requires a suitable humidity environment. The humidity in the germination process can be accurately controlled by micro-spraying to avoid problems such as mold due to excessive moisture, or too little moisture affects the germination rate and germination quality.

[0111] The preset steam temperature of the steam generator reactor for the gelatinization treatment of the germinated brown rice is 100-160°C, the gelatinization treatment time is 5-15 minutes, the pre-gelatinized germinated brown rice, the germinated rice and the polished rice are compounded in a mass ratio of 50:30:20, and then the steamed compound germinated brown rice is soaked for 20 minutes in 0.8-1.3 mass ratio water, and the steaming time of the compound germinated brown rice is 15-25 minutes. The reason why the germinated brown rice and the polished rice are compounded in the brown rice is that the germinated brown rice itself has a relatively rough taste, the polished rice has a delicate taste, and the germinated rice is between the two. The compounding of the three can combine different taste characteristics to make the rice taste better while maintaining a certain nutrition. The germinated brown rice is soft and smooth and easily accepted by consumers. The germinated brown rice is rich in nutrients such as γ-aminobutyric acid (GABA) and dietary fiber. The polished white rice contains more carbohydrates and can provide energy. The germinated rice retains part of the germ and is rich in B vitamins, vitamin E, minerals, etc. The compounding can make the nutrition more comprehensive and make up for the nutritional deficiencies of a single grain. At the same time, the compounding can adjust the texture of the rice, such as elasticity and stickiness. The structure of the germinated brown rice is relatively tight, the polished white rice is softer, and the germinated rice also has its unique texture. Through the compounding in reasonable proportions, the rice can have good elasticity and moderate stickiness after being heated and rehydrated, thereby improving the overall quality of the rice.

[0112] The temperature of the freeze dryer for vacuum freeze drying the composite germinated brown rice is -50 DEG C, the vacuum degree of the vacuum freeze drying of the composite germinated brown rice is lower than 20Pa, the vacuum freeze drying time of the composite germinated brown rice is 24h, the water content of the composite germinated brown rice after vacuum freeze drying is less than 10%, the water content of the composite germinated brown rice is processed and dehydrated by vacuum freeze drying, so that the water content of the composite germinated brown rice is reduced to below a set threshold value, compared with traditional drying methods, such as hot air drying, vacuum freeze drying is carried out under low temperature (-50 DEG C) and low pressure (lower than 20Pa), this environment can effectively reduce the loss of heat-sensitive nutrients (such as vitamins, gamma-aminobutyric acid, etc.), ensure the nutritional value of the composite germinated brown rice instant rice, and by reducing the moisture content to below 10%, inhibit the growth and reproduction of microorganisms and the activity of enzymes, so that the rice is not easy to deteriorate, moldy or deteriorate in quality during storage and transportation, so that the stability of the product can be maintained for a long time, and the circulation and sales of the product are convenient.

[0113] The vacuum freeze-drying method can also form a loose and porous structure inside the rice. When rehydrating, water can quickly enter the rice grains through these pores, thereby greatly shortening the rehydration time. At the same time, due to the low moisture content of the rice after vacuum freeze-drying, it is difficult for microorganisms to grow and multiply, and the drying process also reduces the activity of enzymes, which can effectively prevent the rice from deteriorating, becoming rancid during storage. The shelf life of the product can be extended to 6 months or even longer, ensuring the long-term stability and safety of the product.

[0114] The invention discloses a compound germinated brown rice instant rice, which is prepared by the preparation method of the compound germinated brown rice instant rice. The rehydration rate of the compound germinated brown rice instant rice is 2-3, the rehydration time of the compound germinated brown rice instant rice in 80-100 DEG C hot water is not higher than 15 minutes, and the crackling rate of the compound germinated brown rice instant rice is not higher than 5%.

[0115] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing composite germinated brown rice instant rice, characterized in that: The following steps are involved: 1) Pretreatment: Select high-quality brown rice, select brown rice with full grains and no mildew or corruption, wash the brown rice, and wash away dust and impurities on the surface of the raw material with clean water; 2) Micro-spraying germination: The treated brown rice is placed in a germination machine and sprayed and humidified using a micro-spraying humidification process for a corresponding germination time to obtain germinated brown rice with a corresponding bud length; 3) Steam pregelatinization: placing the germinated brown rice in a steam generator reactor, and pregelatinizing the germinated brown rice with steam to obtain pregelatinized germinated brown rice; 4) compounding and cooking: compounding the pregelatinized germinated brown rice, the germinated rice and the polished rice according to corresponding proportions, and then cooking the compounded germinated brown rice to ripen the germinated brown rice and sterilize and inactivate enzymes, thereby obtaining the compounded germinated brown rice; 5) discrete, drying; the composite germinated brown rice is discreted with cold water, and then the composite germinated brown rice is drained and moved into a freeze dryer, and the composite germinated brown rice is subjected to vacuum freeze drying to obtain composite germinated brown rice instant rice.

2. The method for preparing the composite germinated brown rice instant rice according to claim 1, characterized in that: The micro-spraying humidification process refers to a spraying humidification amount of 3% to 5% / h during 0 to 8 hours, and a spraying humidification amount of 2% to 3% / 2h from 8 hours to the end of germination.

3. The method for preparing the composite germinated brown rice instant rice according to claim 1, characterized in that: The germination temperature of the brown rice is 28-35° C., the germination time is 28-36 hours, and the length of the buds of the brown rice is 1-2 mm.

4. The method for preparing the composite germinated brown rice instant rice according to claim 1, characterized in that: The preset steam temperature of the steam generator reactor for the gelatinization treatment of the germinated brown rice is 100-160° C., and the gelatinization treatment time is 5-15 minutes.

5. The method for preparing the composite germinated brown rice instant rice according to claim 1, characterized in that: In the step 4), the compounding ratio of the pre-gelatinized germinated brown rice, the germ-retained rice and the polished rice is 50:30:20 by mass.

6. The method for preparing the composite germinated brown rice instant rice according to claim 1, characterized in that: In the step 4), the composite germinated brown rice is steamed and soaked in water at a mass ratio of 0.8 to 1.3 for 20 minutes, and the steaming time of the composite germinated brown rice is 15 to 25 minutes.

7. The method for preparing the composite germinated brown rice instant rice according to claim 1, characterized in that: The temperature of the freeze dryer for vacuum freeze drying the composite germinated brown rice is -50°C, the vacuum degree of the vacuum freeze drying of the composite germinated brown rice is lower than 20Pa, and the vacuum freeze drying time of the composite germinated brown rice is 24h.

8. The method for preparing composite germinated brown rice instant rice according to claim 1, characterized in that: The water content of the composite germinated brown rice after vacuum freeze drying is less than 10%.

9. A composite germinated brown rice instant rice, characterized in that: The compound germinated brown rice instant rice is prepared by the preparation method of the compound germinated brown rice instant rice according to any one of claims 1 to 8.

10. The composite germinated brown rice instant rice according to claim 9, characterized in that: The rehydration rate of the compound germinated brown rice instant rice is 2-3, the rehydration time of the compound germinated brown rice instant rice in 80-100° C. hot water is not higher than 15 minutes, and the cracking rate of the compound germinated brown rice instant rice is not higher than 5%.

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