CN102948672B - Production method of lightly grinded nutritional rice with good cooking performance and storability - Google Patents
Production method of lightly grinded nutritional rice with good cooking performance and storability Download PDFInfo
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- CN102948672B CN102948672B CN201210441693.9A CN201210441693A CN102948672B CN 102948672 B CN102948672 B CN 102948672B CN 201210441693 A CN201210441693 A CN 201210441693A CN 102948672 B CN102948672 B CN 102948672B
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Abstract
The invention relates to a production method of lightly grinded nutritional rice with good cooking performance and storability, which is characterized in that the production method comprises the steps of: lightly grinding rice hulls and brown rice without impurities primarily; and moderately gelatinizing the nutritional rice (degree of gelatinization is 20-25%) by adopting microwave and overheat steam combined treatment through controlling the water addition and water adding speed, and killing or passivating eggs, bacteria and mycetes inside the rice grains to enhance the cooking quality and storability. The rice grains of the nutritional rice are uniformly gelatinized exterior and interior by synergistic effect of microwave and overheat steam, and meanwhile, eggs, bacteria and mycetes hidden in the rice grains are killed, and lipoxidase and lipase in the lightly grinded nutritional rice are passivated to inhibit lipid oxidation. The cracked rice percent can be effectively reduced by controlling the water addition and water adding speed as well adopting low temperature and high humidity treatment after microwave treatment so as to reduce loss of nutritional ingredients. The method is environment-friendly and free from pollution, and the product cooking performance and storability are remarkably improved.
Description
Technical field
The present invention relates to a kind of production method that good cooking and Storage gently grind Nutritive Rice that has, belong to processing of farm products field.
Background technology
Along with the raising day by day of living standard, health, nutrition, balanced diet are more and more subject to people's attention.In American-European, Japan and other countries, just advocate edible nourishing and be worth preferably brown rice.But because brown rice contains more crude fibre and chaff layer, boiling characteristic and mouthfeel are not good, fail to be widely accepted always.Yet, after gently being ground to processing, brown rice can obtain removing brown rice cortex, retain the light stone roller Nutritive Rice of aleurone and plumule.Because the light Nutritive Rice of grinding has been removed part chaff layer, comparing boiling characteristic and Cooking Quality with brown rice has had certain improvement, but still not as highed milled rice.And after chaff layer is removed, aleurone directly contacts with air in the grain of rice, cause gently grinding that Nutritive Rice is oxidizable goes bad, not storage tolerance.
At present, comparatively generally cryopreservation and vacuum packaging of rice store application both at home and abroad.Cryopreservation can only delay the quality deterioration of rice to a certain extent, and input and maintenance cost higher.Vacuum packaging effect is pretty good, but rice still can under the effect of enzyme, eremacausis occur, and in the grain of rice, hiding worm's ovum and mould can not be eradicated.
At present, the enzyme inactivating method of rice mainly contains Ethanol Treatment, organic solvent processing and heat treatment etc.But the residual grade of chemical reagent is unfavorable for the stable of rice quality.The conventional thermal processes act time is partially long, larger on rice quality impact.Adopt superheated steam at short notice in passivation agricultural product top layer peroxidase, lipase etc. easily cause the enzyme (carry out tea green-keeping as CN1276976 utilizes superheated steam, CN101513209A utilizes superheated steam to process fruits and vegetables) of food spoilage, microwave is because its special role mechanism can be killed or worm's ovum, bacterium and the enzyme of passivation material inside fast.
Summary of the invention
The present invention is directed to the defects such as brown rice shelf time is short, cooking characteristic is not good, a kind of production method that good cooking and Storage gently grind Nutritive Rice that has is provided.The present invention once gently grinds the brown rice of rice huller paddy, impurity elimination, adopt microwave and superheated steam Combined Treatment, by controlling amount of water and adding water speed, make gently to grind the gelatinization (gelatinization degree is 20-25%) of Nutritive Rice appropriateness, kill or the entomogenous fungi enzyme of passivation grain of rice inside, to reach the object that promotes cooking quality and Storage simultaneously.
Described once light stone roller is: adopt 60-80 order fine sand roller to carry out low speed to brown rice and gently grind (speed of mainshaft is 600-1000 rev/min), then with hairbrush polishing wheel, remove the floating chaff in grain of rice surface, obtaining grinding lapse rate is that 2-5%(is based on brown rice weight) Nutritive Rice.
Described microwave and superheated steam Combined Treatment are: (1) slowly adds moisture by atomizing type until gently to grind Nutritive Rice water content be 18-20%, at moisture, reached before 17% keep 0.6%/hour add water speed, will add after surpassing 17% water speed slowly bring up to 0.8-1.0%/hour; (2) adopt microwave treatment gently to grind Nutritive Rice, microwave frequency is 2450 ± 50MHz, and power is 300-400 watt, and the processing time is 20-30 second; (3) through the Nutritive Rice of microwave treatment tempering 10-20 minute under 20-25 ℃, the environment of humidity 75-85%; (4) adopt normal pressure overheat steam to process Nutritive Rice, superheat steam temperature is 120-200 ℃, and be 10-30 second action time.
The light Nutritive Rice of grinding is carried out vacuum packaging after microwave and superheated steam Combined Treatment.
The invention has the advantages that: the light stone roller of low speed can reduce grain of rice percent cracked rice, reduce crackle; Superheated steam at short notice passivation rice top layer easily causes the rotten enzyme of lipid, and microwave can be killed or worm, bacterium and the enzyme of passivation grain of rice inside fast, and both synergies can promote killing effect, suppresses lipid oxidation; By controlling amount of water and adding water speed, gently grind the gelatinization that inside and outside homogeneous occurs the Nutritive Rice grain of rice, can promote brown rice cooking characteristic; By the slow humidification of atomizing type, and after microwave treatment, adopt low temperature and high relative humidity to process, effectively reduce grain of rice percent cracked rice, reduce nutritional labeling loss.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described, and control group is the light stone roller Nutritive Rice without any processing (grinding lapse rate is 3%).Index detection method: moisture GB5497-85; Vitamin B1 adopts high performance liquid chromatography; Free fatty acid content GB/T 20569-2006; The detection of lipase active is with reference to Lowry, the method for Tinsley and Dae Y. Kwon; The detection of lipoxidase activity is with reference to the method for Fatemeh Malekian.
Embodiment 1
(1) adopt 60 order fine sand rollers to carry out low speed to brown rice and gently grind (speed of mainshaft is 1000 revs/min), with hairbrush polishing wheel, remove the floating chaff in grain of rice surface, the light stone roller Nutritive Rice that obtains grinding lapse rate 5%; (2) by atomizing type, slowly add moisture until gently to grind Nutritive Rice water content be 20%, at moisture, reach before 17%, keep 0.6%/hour add water speed, will add water speed after surpassing 17% slowly to bring up to 1.0%/hour; (3) adopt microwave treatment gently to grind Nutritive Rice, microwave frequency is 2450 ± 50MHz, and power is 300 watts, and the processing time is 30 seconds; (4) through the tempering 20 minutes under 20 ℃, the environment of humidity 75% of the Nutritive Rice of microwave treatment; (5) adopt normal pressure overheat steam to process light stone roller Nutritive Rice, superheat steam temperature is 200 ℃, and be 10 seconds action time; Light stone roller Nutritive Rice after processing is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 6 months.
Embodiment 2
(1) adopt 70 order fine sand rollers to carry out low speed to brown rice and gently grind (speed of mainshaft is 800 revs/min), with hairbrush polishing wheel, remove the floating chaff in grain of rice surface, the light stone roller Nutritive Rice that obtains grinding lapse rate 3%; (2) by atomizing type, slowly add moisture until gently to grind Nutritive Rice water content be 19%, at moisture, reach before 17%, keep 0.6%/hour add water speed, will add water speed after surpassing 17% slowly to bring up to 0.9%/hour; (3) adopt microwave treatment gently to grind Nutritive Rice, microwave frequency is 2450 ± 50MHz, and power is 350 watts, and the processing time is 25 seconds; (4) through the tempering 15 minutes under 23 ℃, the environment of humidity 80% of the Nutritive Rice of microwave treatment; (5) adopt normal pressure overheat steam to process light stone roller Nutritive Rice, superheat steam temperature is 160 ℃, and be 20 seconds action time; Light stone roller Nutritive Rice after processing is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 6 months.
Embodiment 3
(1) adopt 80 order fine sand rollers to carry out low speed to brown rice and gently grind (speed of mainshaft is 600 revs/min), with hairbrush polishing wheel, remove the floating chaff in grain of rice surface, the light stone roller Nutritive Rice that obtains grinding lapse rate 2%; (2) by atomizing type, slowly add moisture until gently to grind Nutritive Rice water content be 18%, at moisture, reach before 17%, keep 0.6%/hour add water speed, will add water speed after surpassing 17% slowly to bring up to 0.8%/hour; (3) adopt microwave treatment gently to grind Nutritive Rice, microwave frequency is 2450 ± 50MHz, and power is 400 watts, and the processing time is 20 seconds; (4) through the tempering 10 minutes under 25 ℃, the environment of humidity 85% of the Nutritive Rice of microwave treatment; (5) adopt normal pressure overheat steam to process light stone roller Nutritive Rice, superheat steam temperature is 120 ℃, and be 30 seconds action time; Light stone roller Nutritive Rice after processing is placed in (25 ± 3 ℃, 65 ± 3% RH) under room temperature and preserves 6 months.
Effect analysis:
(1) gently grind Nutritive Rice physical and chemical index
| ? | Moisture (%) | Gelatinization degree (%) | Vitamin B1 content (mg/100g) | Lipase active (U/100g) | Lipoxidase activity (U/g) |
| Control group | 14.8% | 0 | 0.34 | 8.9 | 61.3 |
| Embodiment 1 | 14.2% | 21.6 | 0.25 | 0.35 | 0 |
| Embodiment 2 | 13.9% | 23.4 | 0.26 | 0.43 | 0 |
| Embodiment 3 | 14.5% | 22.8 | 0.28 | 0.35 | 0 |
Compare with control group, after embodiment 1,2,3 processes, the moisture content change of light stone roller Nutritive Rice is less, and vitamin B1 content slightly declines, and lipase active significantly reduces, the complete passivation of comparatively heat labile lipoxidase, gelatinization degree is controlled between 20-25%.
(2) variation of duration of storage free fatty acid content (mg/100g)
Control group gently grinds Nutritive Rice and exceeds standard (30mg/100g) at 1st month free fatty acid content, and its quality has started bad change occurs, is not suitable for continuing storage.In embodiment 1,2,3, the light free fatty acid content that grinds Nutritive Rice still maintains 12 mg/100g left and right in June.Visible, to compare with control group, the light stone roller Nutritive Rice of processing through the present invention significantly reduces at duration of storage free fatty acid content.
The present invention complies with the architectural characteristic of rice, the method that adopts low speed once gently to grind obtains Nutritive Rice, utilizes the synergy of microwave and superheated steam to carry out sterilization enzyme inactivation, by controlling amount of water and adding water speed, make gently to grind the gelatinization of Nutritive Rice appropriateness, to reach the object that promotes cooking quality and Storage.Adopt atomizing type humidification and low temperature and high relative humidity to process and effectively reduce grain of rice percent cracked rice, the loss of minimizing nutritional labeling, product cooking and Storage significantly improve.
Claims (3)
1. one kind has the production method that good cooking and Storage gently grind Nutritive Rice, it is characterized in that the brown rice of rice huller paddy, impurity elimination once gently to grind, adopt microwave and superheated steam Combined Treatment, by controlling amount of water and adding water speed, make gently to grind the gelatinization of Nutritive Rice appropriateness, gelatinization degree is 20-25%, kills or the entomogenous fungi enzyme of passivation grain of rice inside, to reach the object that promotes cooking quality and storage performance simultaneously; Described microwave and superheated steam Combined Treatment are: (1) slowly adds moisture by atomizing type until gently to grind Nutritive Rice water content be 18-20%, at moisture, reached before 17% keep 0.6%/hour add water speed, will add after surpassing 17% water speed slowly bring up to 0.8-1.0%/hour; (2) adopt microwave treatment gently to grind Nutritive Rice, microwave frequency is 2450 ± 50MHz, and power is 300-400 watt, and the processing time is 20-30 second; (3) through the Nutritive Rice of microwave treatment tempering 10-20 minute under 20-25 ℃, the environment of humidity 75-85%; (4) adopt normal pressure overheat steam to process Nutritive Rice, superheat steam temperature is 120-200 ℃, and be 10-30 second action time.
2. the method for claim 1, described in it is characterized in that, once light stone roller is: adopt 60-80 order fine sand roller to carry out low speed to brown rice and gently grind, the speed of mainshaft is 600-1000 rev/min, then with hairbrush polishing wheel, remove the floating chaff in grain of rice surface, obtain grinding based on brown rice weight the light stone roller Nutritive Rice that lapse rate is 2-5%.
3. the method for claim 1, is characterized in that: gently grind Nutritive Rice and carry out vacuum packaging after microwave and superheated steam Combined Treatment.
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| CN201210441693.9A CN102948672B (en) | 2012-11-08 | 2012-11-08 | Production method of lightly grinded nutritional rice with good cooking performance and storability |
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| CN201210441693.9A CN102948672B (en) | 2012-11-08 | 2012-11-08 | Production method of lightly grinded nutritional rice with good cooking performance and storability |
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| CN102948672A CN102948672A (en) | 2013-03-06 |
| CN102948672B true CN102948672B (en) | 2014-04-09 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
| CN101176537A (en) * | 2007-12-05 | 2008-05-14 | 今麦郎食品有限公司 | All-round price wheat germ flour and method of preparing |
| CN102613463A (en) * | 2012-03-05 | 2012-08-01 | 革以新 | Total nutrient brown rice production process and production line |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
| CN101176537A (en) * | 2007-12-05 | 2008-05-14 | 今麦郎食品有限公司 | All-round price wheat germ flour and method of preparing |
| CN102613463A (en) * | 2012-03-05 | 2012-08-01 | 革以新 | Total nutrient brown rice production process and production line |
Non-Patent Citations (2)
| Title |
|---|
| 向芳等.糙米微波稳定化技术研究.《食品科学》.2011,第32卷(第8期),第44页左栏第1.2.1节、48页右栏第3节. |
| 糙米微波稳定化技术研究;向芳等;《食品科学》;20110831;第32卷(第8期);第44页左栏第1.2.1节、48页右栏第3节 * |
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