Functional storage-resistant lightly-milled germ rice and production method thereof

Abstract

The invention relates to the technical field of food processing, in particular to functional storage-resistant lightly-milled milled rice with embryo and a production method of the functional storage-resistant lightly-milled milled rice with embryo. The polishing agent comprises milled rice with embryo and a polishing solution. The method comprises the following steps: pretreating brown rice to obtain lightly ground milled rice with embryo; chitosan, maltodextrin, spring dextrin, citric acid, lysozyme, sodium tartrate, table salt, propolis and ascorbic acid are weighed and mixed to form an aqueous solution, and a polishing solution is obtained; coating and polishing the lightly-ground milled rice with embryo by using a polishing solution, cooling to room temperature, and packaging and storing. According to the method, the milled rice with embryo is coated and polished by using the polishing solution, so that functional components contained in the milled rice with embryo can be preserved, the shelf life of the product is prolonged to 10-24 months, the operation is convenient, the equipment is simple, the cost is low, the loss of nutritional components of the milled rice with embryo is less, the taste is good, and the product is clean, safe, pollution-free and free of side effects on a human body in the production process.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically, to a functional long - storage lightly - milled germinated rice and a production method thereof. Background Art

[0002] Germinated rice is a kind of brown rice that retains the rice germ during the rice processing. Germinated rice contains a certain amount of high - quality protein, and these proteins contain essential amino acids for the human body, which are important components of human cells and tissues and contribute to the growth, development and repair of the body.

[0003] In the prior art, for example, CN107857920A involves a method for the anti - mildew and fresh - keeping storage of germinated rice. Using TiO2 - supported silver antibacterial particles as the core antibacterial material, it is mixed with attapulgite, polyethylene plastic masterbatch, coupling agent, lubricant, etc. to make a nano - antibacterial composite film for packaging and storing germinated rice. The nano - antibacterial composite material forms a micro - environment with low oxygen and high carbon dioxide, which can inhibit the mildew and spoilage of germinated rice and is beneficial to the anti - mildew and fresh - keeping storage of germinated rice. Although this method prolongs the storage time of germinated rice, it cannot well retain the nutritional components in germinated rice.

[0004] For example, CN107913753A discloses a germinated rice and its preparation process. This preparation process increases the water content before hulling the paddy, so that the nutritional components in the rice husk penetrate into the rice grains with the water and are retained. And it increases the water content again before milling the brown rice. This preparation process can increase the moisture content of the final product, improve the taste of the final product, while better retaining the nutritional components and improving the processing performance of brown rice. Although this process can retain the nutritional components of germinated rice, the storage time of germinated rice is relatively short. Summary of the Invention

[0005] The purpose of the present invention is to solve the problems of the loss of nutritional components in germinated rice and the short storage time.

[0006] The purpose of the present invention is to provide a functional long - storage lightly - milled germinated rice and a production method thereof to solve the problems raised in the above background art.

[0007] To achieve the above purpose, one of the purposes of the present invention is to provide a functional long - storage lightly - milled germinated rice, including germinated rice and a polishing liquid.

[0008] As a further improvement of this technical solution, the germinated rice is made by lightly milling germinated brown rice or by lightly milling brown rice after germination.

[0009] As a further improvement of this technical solution, the brown rice includes yellow - skinned brown rice, white - skinned brown rice, red - skinned brown rice and black - skinned brown rice.

[0010] As a further improvement of the present technical solution, the polishing liquid is an aqueous solution composed of chitosan with a mass concentration of 0.5 - 5 g / L, maltodextrin with a mass concentration of 2 - 10 g / L, amylose dextrin with a mass concentration of 0 - 10 g / L, citric acid with a mass concentration of 0 - 20 g / L, lysozyme with a mass concentration of 0 - 0.5 g / L, sodium tartrate with a mass concentration of 0 - 5 g / L, table salt with a mass concentration of 2 - 10 g / L, propolis with a mass concentration of 0 - 5 g / L, and ascorbic acid with a mass concentration of 0 - 5 g / L.

[0011] The second object of the present invention is to further provide a method for producing the above-mentioned functional long - shelf - life lightly - milled germinated rice, comprising the following steps:

[0012] Step S1: Pretreat brown rice to obtain lightly - milled germinated rice;

[0013] Step S2: Weigh chitosan, maltodextrin, amylose dextrin, citric acid, lysozyme, sodium tartrate, table salt, propolis, and ascorbic acid and mix them to form an aqueous solution to obtain the polishing liquid;

[0014] Step S3: Use the polishing liquid to coat and polish the lightly - milled germinated rice by a well - known method, and then cool it to room temperature by a well - known method and then package and store it.

[0015] As a further improvement of the present technical solution, in step S1, select plump, pest - and - disease - free germinable brown rice, after lightly milling with a milling degree of 4 - 10%, and then through soaking, culturing, and drying treatments to obtain lightly - milled germinated rice.

[0016] As a further improvement of the present technical solution, in step S1, select plump, pest - and - disease - free germinable brown rice, after soaking, culturing, and drying treatments, and then lightly mill with a milling degree of 4 - 10% to obtain lightly - milled germinated rice.

[0017] As a further improvement of the present technical solution, the soaking, culturing, and drying treatments are to soak the brown rice in clear water for 2 - 4 h, then place it in a plasma - active aqueous solution for culturing for 24 - 48 h, change the culture solution every 4 - 8 h, and then rinse with clear water and slowly - revive and dry to a water content of 15%.

[0018] As a further improvement of the present technical solution, the drying speed during slow - revive drying is 15 - 45% / h.

[0019] As a further improvement of the present technical solution, in step S3, the packaging and storage method is vacuum packaging or nitrogen - filling packaging.

[0020] In the present invention, lightly milling first and then germinating or germinating first and then lightly milling to prepare germinated rice reduces the loss of nutrients. Then, a polishing liquid composed of water, chitosan, maltodextrin, amylose dextrin, citric acid, lysozyme, sodium tartrate, table salt, propolis, and ascorbic acid is prepared to coat and polish the germinated rice to achieve the purpose of extending the shelf life.

[0021] Advantages of the present invention compared with the prior art:

[0022] In the functional long - shelf - life lightly - milled germinated rice and its production method, lightly milling first and then germinating or germinating first and then lightly milling to prepare germinated rice reduces the loss of nutrients. Then, a polishing solution composed of water, chitosan, maltodextrin, pullulan, citric acid, lysozyme, sodium tartrate, table salt, propolis, and ascorbic acid is prepared. Using the polishing solution to coat and polish the germinated rice can not only preserve the functional components contained in the germinated rice itself, but also extend the product shelf life to 10 - 24 months. The operation is convenient, the equipment is simple, the cost is low, the loss of nutrient components in the germinated rice is small, the taste is good, and the product is clean, safe, pollution - free, and has no side effects on the human body during the production process. Brief Description of the Drawings

[0023] Figure 1 It is a flow chart of the present invention. Detailed Embodiments

[0024] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0025] As one of the staple foods of people, rice is the most widely planted crop in the world and is deeply loved by everyone. In recent years, people have more and more requirements for the taste and texture of food. In order to produce polished rice that meets people's requirements, excessive processing of cereal grains results in a large loss of nutrients in the grains, which to some extent makes the incidence of many chronic diseases such as diabetes increase year by year and affects human health. Although brown rice can control blood sugar levels, its taste is poor and it is not accepted by the public. Pre - germinated brown rice, after being soaked in water and slightly germinated, reduces its own hardness. At the same time, germinated brown rice also has the function of controlling blood sugar levels. Compared with refined rice and noodles, germinated brown rice contains nutrients such as γ - aminobutyric acid, various tocopherols, and rich trace elements, and has functions such as detoxifying and beautifying the skin, enhancing immunity, and reducing the incidence of chronic diseases. The taste of germinated brown rice is also close to that of polished white rice. It can be seen that germinated brown rice is a very valuable functional food.

[0026] The cortex of brown rice contains more nutrients such as fat and protein. However, due to its high crude fiber content and poor water absorption and expansibility, its edible quality is poor and it is not resistant to storage. In current life, the rice we eat is obtained by removing the cortex of brown rice through the rice milling process to get polished rice. Germinated brown rice not only retains the cortex rich in nutrients but also makes up for the deficiencies of brown rice with cortex. Compared with brown rice, germinated brown rice not only has higher nutritional value but also better taste and is more acceptable to the public. The nutritional value of germinated brown rice is much higher than that of brown rice and contains various components that promote human health and prevent and treat diseases. For example, GABA, IP6, phytic acid, oryzanol, tocotrienols, ferulic acid, etc. can reduce neutral fat, improve cerebral blood circulation and liver function, relieve arteriosclerosis, lower blood pressure, detoxify, soothe nerves, and have antioxidant effects. It is a functional food integrating nutrition and health care.

[0027] In the prior art, for example, in CN107857920A, a method for storing germinated rice in a mildew-proof and fresh-keeping manner is involved. Using TiO2-supported silver antibacterial particles as the core antibacterial material, it is mixed with attapulgite, polyethylene plastic masterbatch, coupling agent, lubricant, etc. to make a nano-antibacterial composite film for packaging and storing germinated rice. The nano-antibacterial composite material forms a microenvironment with low oxygen and high carbon dioxide, which can inhibit the mildew and spoilage of germinated rice and is beneficial to the mildew-proof and fresh-keeping storage of germinated rice. Although this method prolongs the storage time of germinated rice, it cannot well retain the nutritional components in germinated rice.

[0028] For example, CN107913753A discloses a germinated rice and its preparation process. In this preparation process, water is added before shelling the paddy so that the nutritional components in the rice husk can penetrate into the rice grains along with the water and be retained. And water is added again before milling the brown rice. This preparation process can increase the moisture content of the final product, improve the taste of the final product, while better retaining the nutritional components and improving the processing performance of brown rice. Although this process can retain the nutritional components of germinated rice, the storage time of germinated rice is relatively short.

[0029] In summary, most of the currently disclosed patents on the production methods of germinated rice have the characteristics of complex operation, high cost, and short storage time, and there is little research on the aspect of being able to protect most of the original nutritional components and having a long storage time at the same time.

[0030] Therefore, one of the purposes of the present invention is to provide a functional and storage-resistant lightly milled germinated rice, including germinated rice and a polishing solution.

[0031] Among them, the germinated rice is made by lightly milling brown rice after germination or lightly milling germinated brown rice. The brown rice includes yellow-skinned brown rice, white-skinned brown rice, red-skinned brown rice, and black-skinned brown rice.

[0032] The polishing liquid is an aqueous solution composed of chitosan with a mass (volume) concentration of 0.5 - 5 g / L, maltodextrin of 2 - 10 g / L, pullulan of 0 - 10 g / L, citric acid of 0 - 20 g / L, lysozyme of 0 - 0.5 g / L, sodium tartrate of 0 - 5 g / L, table salt of 2 - 10 g / L, propolis of 0 - 5 g / L, and ascorbic acid of 0 - 5 g / L.

[0033] Please refer to Figure 1 As shown, the second object of the present invention is to also provide a method for producing the above-mentioned functional long - shelf - life lightly - milled germ rice, and the specific steps are as follows:

[0034] Step S1: Pretreat the brown rice to obtain lightly - milled germ rice. Specifically, select plump, pest - and - disease - free germinable brown rice, after lightly milling with a milling degree of 4 - 10%, through soaking, culturing, and drying treatments, obtain the lightly - milled germ rice.

[0035] Or select plump, pest - and - disease - free germinable brown rice, after soaking, culturing, and drying treatments, then lightly mill with a milling degree of 4 - 10% to obtain the lightly - milled germ rice.

[0036] The above - mentioned soaking, culturing, and drying treatments are as follows: soak the brown rice in clear water for 2 - 4 h, then place it in a plasma - activated aqueous solution for culturing for 24 - 48 h, change the culture solution every 4 - 8 h, then rinse with clear water and perform slow - recovery drying (definition of slow - recovery drying: a process of slowly cooling or maintaining a constant temperature to redistribute the internal moisture of grains) until the moisture content reaches 15%, and the drying speed during slow - recovery drying is 15 - 45% / h.

[0037] Step S2: Weigh chitosan with a mass concentration of 0.5 - 5 g / L, maltodextrin of 2 - 10 g / L, pullulan of 0 - 10 g / L, citric acid of 0 - 20 g / L, lysozyme of 0 - 0.5 g / L, sodium tartrate of 0 - 5 g / L, table salt of 2 - 10 g / L, propolis of 0 - 5 g / L, and ascorbic acid of 0 - 5 g / L and mix them to form an aqueous solution to obtain the polishing liquid;

[0038] Step S3: Use the polishing liquid to coat and polish the lightly - milled germ rice by a well - known method, then cool it to room temperature by a well - known method and then package and store it. The packaging and storage method is vacuum packaging or nitrogen - filling packaging.

[0039] The following specific examples are used to further illustrate the functional long - shelf - life lightly - milled germ rice and its production method provided by the present invention.

[0040] Example 1

[0041] This example presents a production method for functional long - shelf - life lightly - milled germ rice, and the specific steps are as follows:

[0042] Select plump, pest-free and germinable brown rice. After gently milling at a milling degree of 4%, soak it in clear water for 2 h, culture it in a plasma-activated aqueous solution for 24 h, and change the culture solution every 4 h. Then, rinse it with clear water, condition and dry it to a water content of 15% at a drying rate of 15% / h to obtain gently milled germinated rice; The polishing solution is an aqueous solution composed of chitosan with a mass (volume) concentration of 1 g / L, maltodextrin with a mass (volume) concentration of 5 g / L, spring dextrin with a mass (volume) concentration of 5 g / L, citric acid with a mass (volume) concentration of 10 g / L, lysozyme with a mass (volume) concentration of 0.3 g / L, sodium tartrate with a mass (volume) concentration of 3 g / L, table salt with a mass (volume) concentration of 2 g / L, propolis with a mass (volume) concentration of 3 g / L, and ascorbic acid with a mass (volume) concentration of 3 g / L; Polish the gently milled germinated rice with the polishing solution by the known method; Cool it to room temperature by the known method and package it in vacuum or nitrogen filling.

[0043] Example 2

[0044] This example presents a production method of functional storable gently milled germinated rice, and the specific steps are as follows:

[0045] Select plump, pest-free and germinable brown rice. After sorting, soak it in clear water for 2 h, culture it in a plasma-activated aqueous solution for 24 h, and change the culture solution every 4 h. Then, rinse it with clear water, condition and dry it, condition and dry it to a water content of 15% at a drying rate of 15% / h, and gently mill it at a milling degree of 10% to obtain gently milled germinated rice; The polishing solution is an aqueous solution composed of chitosan with a mass (volume) concentration of 2 g / L, maltodextrin with a mass (volume) concentration of 5 g / L, spring dextrin with a mass (volume) concentration of 5 g / L, citric acid with a mass (volume) concentration of 5 g / L, lysozyme with a mass (volume) concentration of 0.1 g / L, sodium tartrate with a mass (volume) concentration of 2 g / L, table salt with a mass (volume) concentration of 5 g / L, propolis with a mass (volume) concentration of 3 g / L, and ascorbic acid with a mass (volume) concentration of 3 g / L; Polish the gently milled germinated rice with the polishing solution by the known method; Cool it to room temperature by the known method and package it in vacuum or nitrogen filling.

[0046] Example 3

[0047] This example presents a production method of functional storable gently milled germinated rice, and the specific steps are as follows:

[0048] Select plump, pest-free and germinable brown rice. After gently milling at a milling degree of 5%, soak it in clear water for 4 h, culture it in a plasma-activated aqueous solution for 48 h, and change the culture solution every 8 h. Then, rinse it with clear water, condition and dry it to a water content of 15% at a drying rate of 20% / h to obtain gently milled germinated rice; The polishing solution is an aqueous solution composed of chitosan with a mass (volume) concentration of 5 g / L, maltodextrin with a mass (volume) concentration of 10 g / L, spring dextrin with a mass (volume) concentration of 10 g / L, citric acid with a mass (volume) concentration of 20 g / L, lysozyme with a mass (volume) concentration of 0.5 g / L, sodium tartrate with a mass (volume) concentration of 5 g / L, table salt with a mass (volume) concentration of 10 g / L, propolis with a mass (volume) concentration of 5 g / L, and ascorbic acid with a mass (volume) concentration of 5 g / L; Polish the gently milled germinated rice with the polishing solution by the known method; Cool it to room temperature by the known method and package it in vacuum or nitrogen filling.

[0049] Comparative Example

[0050] Compared with Example 1, Example 2, and Example 3, this comparative example lacks the steps of preparing the polishing liquid and subsequently coating the germinated brown rice with the polishing liquid. The specific steps are as follows:

[0051] Select plump, pest-free and germinable brown rice. After gently milling at a milling degree of 5%, soak it in clean water for 4 h, cultivate it in a plasma-activated aqueous solution for 48 h, change the culture solution every 8 h, then rinse it with clean water, condition and dry it to a moisture content of 15% at a drying rate of 20% / h to obtain gently milled germinated brown rice, and package it in vacuum or nitrogen filling.

[0052] Test Example

[0053] Using the coating methods in Example 1, Example 2, and Example 3 to preserve the germinated brown rice. After vacuum packaging and storing for 18 months, then according to the "National Food Safety Standard Determination of Peroxide Value in Foods" (GB 5009.227-2023), the peroxide value and fatty acid value of the germinated brown rice are detected. Compared with the comparative example, the peroxide value of the germinated brown rice in Example 1, Example 2, and Example 3 is significantly lower than that of the germinated brown rice in the comparative example. The peroxide value of the germinated brown rice in the comparative example far exceeds the requirements in the "National Food Safety Standard Determination of Peroxide Value in Foods" (GB 5009.227-2023), while the peroxide value in the examples is lower than 0.25 g / 100 g. Similarly, the fatty acid value of the germinated brown rice in the comparative example is more than twice that of the standard, while the fatty acid value in the examples is significantly lower than the standard. It shows that the germinated brown rice preservation method in the examples has a significant effect. See Table 1 for details.

[0054] Table 1 Comparison of oxidation indexes of gently milled germinated brown rice in examples and comparative examples during 18 months of normal temperature storage

[0055] Index Peroxide value / (g / 100g) Fatty acid value / (mg / 100g) Example 1 0.18 22.0 Example 2 0.13 16.0 Example 3 0.15 15.0 Comparative example 0.49 64.0

[0056] In the present invention, gently milling first and then germinating or germinating first and then gently milling to prepare germinated brown rice reduces the loss of nutritional components. Subsequently, a polishing liquid composed of water, chitosan, maltodextrin, spring dextrin, citric acid, lysozyme, sodium tartrate, table salt, propolis, and ascorbic acid is prepared, and the germinated brown rice is coated and polished with the polishing liquid, which can not only preserve the functional components contained in the germinated brown rice itself, but also extend the product shelf life to 10-24 months. The operation is convenient, the equipment is simple, the cost is low, the loss of nutritional components of the germinated brown rice is small, the taste is good, and the product is clean, safe, pollution-free and has no side effects on the human body during the production process.

[0057] The basic principles, main features and advantages of the present invention have been shown and described above. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and the descriptions in the specification are only preferred examples of the present invention and are not used to limit the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. A production method of functional long - storage lightly - milled germ rice, characterized in that, It includes the following steps: Step S1: Pretreat brown rice to obtain lightly milled germinated rice; Step S2: Weigh chitosan, maltodextrin, pullulan, citric acid, lysozyme, sodium tartrate, table salt, propolis, ascorbic acid and mix them to form an aqueous solution to obtain a polishing solution; Step S3: Use the polishing solution to coat and polish the lightly milled germinated rice, then cool it to room temperature and then package and store it.

2. The production method of the functional long-storable lightly milled germinated brown rice according to claim 1, characterized in that: In the said Step S1, the germinated rice is made by lightly milling germinated brown rice or lightly milling brown rice after germination.

3. The production method of the functional long-storable lightly milled germinated rice according to claim 2, characterized in that: Select plump and pest-free germinable brown rice, after lightly milling with a milling degree of 4 - 10%, through soaking, culturing and drying treatments, obtain lightly milled germinated rice.

4. The production method of the functional long-term storage lightly milled germinated rice according to claim 3, characterized in that: Select plump and pest-free germinable brown rice, after soaking, culturing and drying treatments, then lightly mill with a milling degree of 4 - 10%, obtain lightly milled germinated rice.

5. The production method of the functional long-storable lightly milled germinated rice according to claim 4, characterized in that: The said soaking, culturing and drying treatments are to soak the brown rice in clear water for 2 - 4 h, then place it in a plasma-activated aqueous solution for culturing for 24 - 48 h, change the culture solution every 4 - 8 h, then rinse with clear water and slowly condition and dry to a water content of 15%.

6. The production method of the functional storable lightly milled germinated brown rice according to claim 5, characterized in that: The drying speed during the slow conditioning and drying is 15 - 45% / h.

7. The production method of the functional long-term storage lightly milled germinated rice according to claim 4, characterized in that: The said brown rice includes yellow-skin brown rice, white-skin brown rice, red-skin brown rice and black-skin brown rice.

8. The production method of the functional storable lightly milled germinated rice according to claim 1, characterized in that: In the said Step S2, the polishing solution is an aqueous solution composed of chitosan with a mass concentration of 0.5 - 5 g / L, maltodextrin of 2 - 10 g / L, pullulan of 0 - 10 g / L, citric acid of 0 - 20 g / L, lysozyme of 0 - 0.5 g / L, sodium tartrate of 0 - 5 g / L, table salt of 2 - 10 g / L, propolis of 0 - 5 g / L, ascorbic acid of 0 - 5 g / L.

9. The production method of the functional long - shelf - life lightly - milled germinated rice according to claim 1, wherein: In the said Step S3, the packaging and storage method is vacuum packaging or nitrogen filling packaging.

10. A functional long-term storage lightly milled germinated rice produced by the production method according to any one of claims 1 - 9.

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