CN101181034A - Method for processing fast cooking edible husked rice and edible husked rice maded thereout - Google Patents
Method for processing fast cooking edible husked rice and edible husked rice maded thereout Download PDFInfo
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- CN101181034A CN101181034A CNA2007101155090A CN200710115509A CN101181034A CN 101181034 A CN101181034 A CN 101181034A CN A2007101155090 A CNA2007101155090 A CN A2007101155090A CN 200710115509 A CN200710115509 A CN 200710115509A CN 101181034 A CN101181034 A CN 101181034A
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Abstract
The invention relates to a processing method of edible brown rice and the edible brown rice made by the method. The control starts from paddy which is stored in a cryogenic thermostat warehouse after the drying in a drying tower. Afterward, the paddy was processed into brown rice which is used as raw material by cleaning, stoning, deshelling, rolling by a vertical rice mill, polishing and color-selecting. The brown rice is processed in sequence in the steps as follows: after water flushing, draining, adding with the enzyme complex liquid, the brown rice is immersed in the mixed liquor in an ultrasonic field; the PH of the immersed brown rice is adjusted to neutrality, then the brown rice is cleaned by water; the brown rice which is added with the enzyme complex liquid is cooked in a continuous cooking machine, by which the cooked brown rice is dried in the recirculation ventilation continuous dryer; after microwave sterilizing and subpackaging, the brown rice is formed into the finished products of quick-cooking edible brown rice. The invention more particularly relates to that the edible brown rice has better taste by the control of the processing process, is easier for cooking at home and boiled with the rice simultaneously, and has higher safety for the microbial contamination.
Description
Technical field:
The present invention relates to the property cooked quickly brown rice, relate in particular to the processing method of cooking edible husked rice quickly and the edible husked rice that makes thus.
Background technology:
Brown rice is made up of rice bran layer, plumule, endosperm.The main component of rice bran layer and plumule is fat, protein, fiber, vitamin and mineral matter, and the main component of endosperm is a starch.The functional components major part all concentrates in the chaff layer and rice embryo that accounts for brown rice weight 10% in the brown rice, these functional components comprise GABA (GABA), the sweet peptide of reduced form paddy skin (GSH), inositol, oryzanol, VE, n-octacosanol, rice bran polysaccharide, rice bran-fiber minerals and vitamins etc., and do not contain these functional components in the highed milled rice, or content is few.Because the influence of fiber and fat in the rice bran layer, the cooking of brown rice, mouthfeel, absorbability are relatively poor, and long-term storage can produce fatty acidifying.Therefore, people process brown rice once more: grind and remove rice bran layer and plumule, the highed milled rice that obtain easy boiling, easily absorb, mouthfeel is good.For a long time, what people ate all is the highed milled rice that grinds rice bran layer and plumule, hardly realizes and has exactly lost nutrition and health, causes the serious waste of nutritional resource.Thereby eliminating anti-oxidant action when picked-up brown rice enriches nutrient is the key that realizes edibleization of brown rice, has apodeictic healthy meaning, resource significance and Significance for Environment.
Summary of the invention:
The objective of the invention is to, overcome the deficiencies in the prior art part, a kind of processing method of edible husked rice and edible husked rice that makes thus cooked quickly is provided, this method processing step is simple, required time is shorter, and process is reliable.The present invention adopts direct interpolation cellulase, phytase, the hemicellulase complex enzyme ANFs of degrading, and has found out cellulase, phytase, the hemicellulase complex enzyme condition to the preferable enzymolysis of brown rice that is suitable for.Adopting method of the present invention to prepare can high speed cooking, mouthfeel is cooked edible husked rice preferably quickly.Another object of the present invention is to, but the brown rice product of high speed cooking is provided, the edible husked rice mouthfeel that obtains is better, is of high nutritive value, and can be fit to allegro modern society.
The processing method of cooking edible husked rice quickly of the present invention and the edible husked rice that makes thus relate in particular to a kind of processing method of brown rice that can high speed cooking.Be will paddy drying tower put into the cryogenic thermostat storehouse after the oven dry to store, then with the paddy removal of impurities, clear up, go that stone, shelling, vertical rice whitening machine gently grind, polishing and look choosing be processed into brown rice as raw material, processing in regular turn according to the following steps,
(1) cellulase, hemicellulase, phytase accurately are formulated as the enzyme liquid of 1mg/ml respectively, solvent is the acetic acid-sodium acetate buffer solution of pH3.0～4.5, cellulase, hemicellulase, phytase are mixed with complex enzyme in 1: 1: 1 ratio, place the interior refrigeration of refrigerator standby.
(2) with after the brown rice water flushing, drain, in 1: the ratio of (2～5) is added complex enzyme liquid again, under 26-30 ℃ of temperature, in ultrasonic field (25W, 30KHz) with above-mentioned brown rice mixed liquid dipping 2～4h.
(3) be neutral with soaked brown rice adjust pH, water is rinsed well again.
(4) brown rice that complex enzyme was handled enters the vapour cooking 25～45 minutes under 90～110 ℃ of temperature of continuously stewing machine.
(5) brown rice after the boiling is entered the circulating ventilation continuous dryer under 50～60 ℃ of temperature dry 4-6 hour, make moisture and be 12～14% the edible husked rice of cooking quickly.
(6) brown rice after the oven dry enters microwave and carries out sterilization.
(7) autoelectrinic packing scale splitting promptly gets and cooks the edible husked rice finished product quickly.
Purpose of the present invention can also come further to realize by the following technical programs:
The proportioning of cellulase, hemicellulase, phytase the best is 1: 1: 1 in the above-mentioned processing method of cooking edible husked rice quickly, its step (1).
The above-mentioned processing method of cooking edible husked rice quickly, the best proportioning by brown rice and complex enzyme in its step (2) is 1: 3.
The above-mentioned processing method of cooking edible husked rice quickly, its step (2) is 2.5h in ultrasonic field (25W, 30KHz) with brown rice mixed liquid dipping optimal time.
The above-mentioned processing method of cooking edible husked rice quickly, boiling under 90～110 ℃ of temperature in its step (4), the complete gelatinization of brown rice.
The above-mentioned processing method of cooking edible husked rice quickly, the dry optimal conditions of its step (5) is 50 ℃, 5h.
The present invention is from the processing essence of brown rice, adopted exogenous enzymes (cellulase, hemicellulase, phytase) that the exodermis of brown rice is handled, and brown rice is carried out gelatinization to be handled, but develop a kind of brown rice processing method of high speed cooking, improve the mouthfeel of brown rice, guaranteed the edible nutritive value of brown rice.
Description of drawings:
Accompanying drawing 1 is to be the work flow schematic diagram of raw material with paddy in the processing method of cooking edible husked rice quickly of the present invention and the edible husked rice that makes thus.The preferred 2-of 1-pollution-free food paddy cleaning 3-drying tower oven dry 4-cryogenic thermostat storehouse is preserved 5-cleaning rice 6-paddy and is gone stone 7-shelling 8-to separate 9-screening 10-magnetic separation 11-brown rice plucking 12-polishing 13-look to select and clean 15-in the 14-water and add cellulase, hemicellulase and phytase complex enzyme 16-ultrasonic wave enzyme and handle 17-thermophilic digestion 18-low temperature drying 19-microwave disinfection 20-metering packing 21-warehouse-in
The specific embodiment:
Referring now to accompanying drawing 1, explain the processing method of cooking edible husked rice quickly in conjunction with the embodiments.At first select qualified paddy raw material, carry out the dedusting cleaning, dry processing, reenter cryogenic thermostat storehouse preservation 4 and carry out the low temperature preservation according to drying tower oven dry 3 through clearing up 2 according to pollution-free food paddy preferred 1.Clear up according to cleaning rice 5 through the paddy of storage life, go stone 6 to remove the graininess impurity by paddy again, by shelling 7 processing that shells.Carry out the separation of shell rice by separating 8, carry out sorting by 9 pairs of rice materials that remove meter shell of screening, advance magnetic separation 10 again and carry out magnetic separation, press brown rice plucking 11 again, polishing 12 and look select 13 to handle, in water, clean after 14, again by adding cellulase, hemicellulase and phytase complex enzyme 15 are handled, handling 16 by the ultrasonic wave enzyme again handles, carry out high-temperature maturing by thermophilic digestion 17, carrying out drying by low temperature drying 18 handles, after microwave disinfection 19 carries out disinfection sterilization treatment, the metering packing that carries out subpackage by metering packing 20, promptly become the qualified edible groove rice of cooking quickly, enter the stock, promptly finished the procedure of cooking edible husked rice quickly of the present invention by warehouse-in 21.
Put into cryogenic thermostat storehouse preservation 4 after the paddy drying tower oven dry 3 and enter the stock, with the paddy removal of impurities, stone is removed in cleaning then, shelling, vertical rice whitening machine gently grinds, and polishing and look choosing are processed into brown rice as raw material, after the flushing of brown rice water, drain, in 1: the ratio of (2～5) is added the complex enzyme liquid that has configured again, under 26～30 ℃ of temperature, in ultrasonic field (25W, 30KHz) with above-mentioned brown rice mixed liquid dipping 2～4h.After soak is adjusted to neutrality, enter the vapour cooking 25～45 minutes under 90～110 ℃ of temperature of continuously stewing machine.Enter the circulating ventilation continuous dryer again, under 50～60 ℃ of temperature dry 4～6 hours, make moisture and be 12～14% the edible husked rice of cooking quickly.The edible husked rice of cooking quickly after the oven dry enters microwave and carries out sterilization.Autoelectrinic packing scale splitting promptly gets cooks the edible husked rice finished product quickly.
Embodiment one
Putting into the cryogenic thermostat storehouse after the oven dry of paddy drying tower stores, then with the paddy removal of impurities, stone is removed in cleaning, shelling, vertical rice whitening machine gently grinds, polishing and look choosing are processed into brown rice as raw material, with draining after the flushing of brown rice water, add complex enzyme liquid again in 1: 2 ratio, under 30 ℃ of temperature, in ultrasonic field (25W, 30KHz) with above-mentioned brown rice mixed liquid dipping 2h.After soak is adjusted to neutrality, enter the vapour cooking 25 minutes under 90 ℃ of temperature of continuously stewing machine.Enter the circulating ventilation continuous dryer again, under 50 ℃ of temperature dry 6 hours, make moisture and be 13% brown rice.Brown rice after the oven dry enters microwave and carries out sterilization.Autoelectrinic packing scale splitting gets the brown rice finished product.The brown rice digestion time is short, and mouthfeel is softer, full grains, and it is faint yellow to be the grain of rice, free from extraneous odour.
Embodiment two
Putting into the cryogenic thermostat storehouse after the oven dry of paddy drying tower stores, with the paddy removal of impurities, stone is removed in cleaning then, shelling, vertical rice whitening machine gently grinds, and polishing and look choosing are processed into brown rice as raw material, after the flushing of brown rice water, drain, add complex enzyme liquid again in 1: 5 ratio, under 26 ℃ of temperature, in ultrasonic field (25W, 30KHz) with above-mentioned brown rice mixed liquid dipping 4h.After soak is adjusted to neutrality, enter the vapour cooking 45 minutes under 110 ℃ of temperature of continuously stewing machine.Enter the circulating ventilation continuous dryer again, under 60 ℃ of temperature dry 4 hours, make moisture and be 12% brown rice.Brown rice after the oven dry enters microwave and carries out sterilization.Autoelectrinic packing scale splitting promptly gets the brown rice finished product.The brown rice digestion time is short, and mouthfeel is softening, and fragrance is pure, full grains, and it is faint yellow to be the grain of rice.
Embodiment three
Putting into the cryogenic thermostat storehouse after the oven dry of paddy drying tower stores, with the paddy removal of impurities, stone is removed in cleaning then, shelling, vertical rice whitening machine gently grinds, and polishing and look choosing are processed into brown rice as raw material, after the flushing of brown rice water, drain, add complex enzyme liquid again in 1: 3 ratio, under 30 ℃ of temperature, in ultrasonic field (25W, 30KHz) with above-mentioned brown rice mixed liquid dipping 2.5h.After soak is adjusted to neutrality, enter the vapour cooking 30 minutes under 110 ℃ of temperature of continuously stewing machine.Enter the circulating ventilation continuous dryer again, under 60 ℃ of temperature dry 4 hours, make moisture and be 12% brown rice.Brown rice after the oven dry enters microwave and carries out sterilization.Autoelectrinic packing scale splitting promptly gets the brown rice finished product.The brown rice mouthfeel is softening, full grains, and it is faint yellow to be the grain of rice, free from extraneous odour.
Claims (5)
1. the processing method of an edible husked rice, with paddy through the removal of impurity, go that stone, shelling are gently ground, brown rice that polishing and look choosing are made is as processing raw material, and it is characterized in that, described brown rice is processed in regular turn by following:
(1) cellulase, hemicellulase, phytase accurately are formulated as the enzyme liquid of 1mg/ml respectively, solvent is the acetic acid-sodium acetate buffer solution of pH3.0～4.5, cellulase, hemicellulase, phytase are mixed with complex enzyme in 1: 1: 1 ratio, place the interior refrigeration of refrigerator standby;
(2) with after the brown rice water flushing, drain, in 1: the ratio of (2～5) is added complex enzyme liquid again, under 26～30 ℃ of temperature, in ultrasonic field (25W, 30KHz) with above-mentioned brown rice mixed liquid dipping 2～4h;
(3) be neutral with soaked brown rice adjust pH, water is rinsed well again;
(4) brown rice that complex enzyme was handled enters the continuously stewing machine under 90～110 ℃ of temperature vapour cooking 25-45 minute;
(5) brown rice after the boiling is entered the circulating ventilation continuous dryer under 50～60 ℃ of temperature dry 4～6 hours, make moisture and be 12～14% the edible husked rice of cooking quickly;
(6) brown rice after the oven dry enters microwave and carries out sterilization;
(7) autoelectrinic packing scale splitting promptly gets and cooks the edible husked rice finished product quickly.
2. the processing method of edible husked rice according to claim 1 is characterized in that: cellulase, hemicellulase, the compound optimal proportion of phytase are 1: 1: 1 in the described step (1).
3. the processing method of edible husked rice according to claim 1 and 2, it is characterized in that: (25W, 30KHz) is 2.5 hours with brown rice mixed liquid dipping optimal time in ultrasonic field.
4. the processing method of edible husked rice according to claim 1 and 2 is characterized in that: boiling under 90～110 ℃ of temperature in the step (4), the complete gelatinization of edible husked rice.
5. the processing method of edible husked rice according to claim 1 and 2 is characterized in that: the dry optimal conditions of step (5) is 50 ℃, 5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101155090A CN101181034A (en) | 2007-12-06 | 2007-12-06 | Method for processing fast cooking edible husked rice and edible husked rice maded thereout |
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| CNA2007101155090A CN101181034A (en) | 2007-12-06 | 2007-12-06 | Method for processing fast cooking edible husked rice and edible husked rice maded thereout |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132826A (en) * | 2011-04-01 | 2011-07-27 | 北京市颖欣工贸有限公司 | Industrialized production method for instant brown rice |
| CN101416695B (en) * | 2008-11-07 | 2012-06-20 | 嘉应学院 | Method for improving edible quality of brown rice |
| CN102948670A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Production method for long-storage enriched rice and rice bran |
| CN102960610A (en) * | 2012-11-08 | 2013-03-13 | 南昌大学 | Production method of quick-cooking rice |
| CN103844176A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Production method of instant colored rice |
| CN105076966A (en) * | 2015-08-14 | 2015-11-25 | 江南大学 | Method for preparing quick-cooking brown rice by pure physical measure |
| CN107159358A (en) * | 2017-06-12 | 2017-09-15 | 和县金城米业有限责任公司 | A kind of clean rice preparation method |
| CN107349994A (en) * | 2017-07-25 | 2017-11-17 | 中南林业科技大学 | A kind of flexible husk rice method |
| CN107410847A (en) * | 2017-04-18 | 2017-12-01 | 华中农业大学 | A kind of high GABA rice product and its processing method |
| CN107413419A (en) * | 2017-06-12 | 2017-12-01 | 和县金城米业有限责任公司 | Paddy deep process |
| CN111406882A (en) * | 2020-03-26 | 2020-07-14 | 天津汇康食品有限公司 | Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing |
| CN112056507A (en) * | 2020-09-22 | 2020-12-11 | 浙江天瀛食品科技有限公司 | Processing method of instant coarse rice for central kitchen |
| CN114453046A (en) * | 2022-02-11 | 2022-05-10 | 澄城县金粒香农业有限公司 | Processing method for improving millet quality |
-
2007
- 2007-12-06 CN CNA2007101155090A patent/CN101181034A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416695B (en) * | 2008-11-07 | 2012-06-20 | 嘉应学院 | Method for improving edible quality of brown rice |
| CN102132826B (en) * | 2011-04-01 | 2013-02-20 | 北京市颖欣工贸有限公司 | Industrialized production method for instant brown rice |
| CN102132826A (en) * | 2011-04-01 | 2011-07-27 | 北京市颖欣工贸有限公司 | Industrialized production method for instant brown rice |
| CN102948670B (en) * | 2012-11-08 | 2014-12-03 | 南昌大学 | Production method for long-storage enriched rice and rice bran |
| CN102948670A (en) * | 2012-11-08 | 2013-03-06 | 南昌大学 | Production method for long-storage enriched rice and rice bran |
| CN102960610A (en) * | 2012-11-08 | 2013-03-13 | 南昌大学 | Production method of quick-cooking rice |
| CN102960610B (en) * | 2012-11-08 | 2014-02-26 | 南昌大学 | Production method of quick-cooking rice |
| CN103844176B (en) * | 2014-02-18 | 2015-05-20 | 南昌大学 | Production method of instant colored rice |
| CN103844176A (en) * | 2014-02-18 | 2014-06-11 | 南昌大学 | Production method of instant colored rice |
| CN105076966A (en) * | 2015-08-14 | 2015-11-25 | 江南大学 | Method for preparing quick-cooking brown rice by pure physical measure |
| CN107410847A (en) * | 2017-04-18 | 2017-12-01 | 华中农业大学 | A kind of high GABA rice product and its processing method |
| CN107159358A (en) * | 2017-06-12 | 2017-09-15 | 和县金城米业有限责任公司 | A kind of clean rice preparation method |
| CN107413419A (en) * | 2017-06-12 | 2017-12-01 | 和县金城米业有限责任公司 | Paddy deep process |
| CN107349994A (en) * | 2017-07-25 | 2017-11-17 | 中南林业科技大学 | A kind of flexible husk rice method |
| CN111406882A (en) * | 2020-03-26 | 2020-07-14 | 天津汇康食品有限公司 | Preparation process and device of rice-bean same-cooked coarse cereal porridge material based on repeated freeze thawing |
| CN112056507A (en) * | 2020-09-22 | 2020-12-11 | 浙江天瀛食品科技有限公司 | Processing method of instant coarse rice for central kitchen |
| CN114453046A (en) * | 2022-02-11 | 2022-05-10 | 澄城县金粒香农业有限公司 | Processing method for improving millet quality |
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Open date: 20080521 |