Germinating embryo-keeping rice and its microwave drying and graded milling production flow
A technology of microwave drying and production process, which is applied in food preservation, grain processing, food preparation, etc., and can solve problems such as poor cooking performance
Inactive Publication Date: 2005-10-05
刘刚 +2
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However, germinated brown rice cooks slightly less well than regular white rice
Method used
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[0006] The specific embodiment of the present invention is: use the germinated brown rice 1 processed through physiological activation as raw material, first dry 2 by hot air, remove the surface moisture of germinated brown rice; then adopt microwave drying technology 3, control a certain drying temperature and drying speed, The moisture content of the germinated brown rice is lower than 15%; the dried germinated brown rice is graded and milled 4, and certain milling procedures and milling times are controlled to obtain germinated rice 5 with more than 40% germ remaining.
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The present invention uses germinated cargo rice as raw material, after its surface water content is removed, said invention utilizes microwave to dry the germinated cargo rice, and makes the dried germinated cargo rice undergo the processes of sorting and pulverization, then utilizes the optimum control of drying temperature, drying speed, pulverizing extent and pulverizing frequency to obtain the invented germinated germ-remained rice product whose remained germ content is above 40%. Said invention not only improves the cooking property of germinated cargo rice, but also retains its functional components with pharmacological action.
Description
technical field [0001] The invention relates to a rice product and a production process of brown rice which is germinated and subjected to microwave drying and grading milling, and retains part of the germ Background technique [0002] After brown rice germinates, through the activation and transformation of biological enzymes in the bran layer and germ, it can produce γ-aminobutyric acid and other functional ingredients that have pharmacological effects such as lowering blood pressure and promoting cerebral blood circulation. Compared with ordinary white rice, germinated brown rice has a significant effect of "homologous medicine and food". However, germinated brown rice cooks slightly worse than regular white rice. Therefore, using microwave drying technology and developing graded milling technology can not only grind off the outer bran layer of germinated brown rice, improve the cooking performance of germinated brown rice; but also retain part of the germ and functional...
Claims
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Inventor 杨春华杨明毅刘刚
Owner 刘刚