CN102960609B - Production method of clean rice with excellent pulpability - Google Patents
Production method of clean rice with excellent pulpability Download PDFInfo
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- CN102960609B CN102960609B CN2012104424121A CN201210442412A CN102960609B CN 102960609 B CN102960609 B CN 102960609B CN 2012104424121 A CN2012104424121 A CN 2012104424121A CN 201210442412 A CN201210442412 A CN 201210442412A CN 102960609 B CN102960609 B CN 102960609B
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Abstract
The invention relates to a production method of clean rice with excellent pulpability. The production method is characterized by comprising the steps of slowly adding acid solution in an atomization way, irradiating by a low-heat source far infrared ray to gradually activate enzymes in rice after tempering for a period of time, and simultaneously evaporating free moisture in the rice to obtain the clean rice with the excellent pulpability. According to the preparation method, the rate of rice crack is effectively reduced through slow humidification by an atomization method and low-temperature high-humidity tempering treatment, and the loss of nutritional ingredients is also reduced.
Description
Technical field
The present invention relates to a kind of production method that possesses good cooking characteristic clean rice, belong to the processing of farm products field.
Background technology
Along with the raising day by day of living standard, health, nutrition, balanced diet more and more are subject to people's attention.Just advocate edible nourishing in American-European, Japan and other countries and be worth better brown rice, half brown rice and sprouted unpolished rice.But owing to containing more crude fibre and chaff layer in these rice, cooking characteristic and Cooking Quality are not good, are the unfavorable factors of its popularization of restriction.
Far infrared is a kind of ray with heat-flash effect.Dipole in organism and free charge have the trend of arranging by the electromagnetic field direction under the effect of far infrared, in this process, trigger molecule, atom random motion aggravate and produce hot; When far infrared radiation has sufficient intensity, namely surpassed the heat-sinking capability of organism, illuminated body local temperature is raise, this is infrared fuel factor, also can cause a series of physiological effects thus.Under the effect of far infrared photon, the molecular entergy level of organism is excited and is in higher vibration level, this has just activated the activity of the large biological molecules such as nucleic acid protein, regulates the movable function such as organism metabolism, immunity thereby brought into play large biological molecule, is conducive to balance and the recovery of function.
Summary of the invention
The present invention relates to a kind of production method that possesses good cooking characteristic clean rice, it is characterized in that adopting atomizing type slowly to add acid solution, after tempering a period of time with the low heat far-infrared radiation progressively to activate the enzyme in rice, evaporate simultaneously the free moisture in rice, obtain possessing the clean rice of good cooking characteristic.Specifically realize by following steps:
(1) slowly add acid solution by atomizing type until the rice water content is 20-25%, reached before 17% at moisture keep 0.6%/hour add water speed, will add after surpassing 17% water speed slowly bring up to 0.8-1.0%/hour;
(2) rice is under 30-40 ℃, the environment of humidity 75-95% tempering 2-3 hour;
(3) adopt far infrared to process rice, the temperature of infrared heat source is 150-200 ℃, and the processing time is 6-14 minute;
(4) citric acid with 2-3% is solvent, and the preparation mass percent is the chitosan solution of 1-2%, and the rice after far infrared is processed sprays, and is dried into the diaphragm of transparent light in 40-45 ℃ of air.
Described acid solution is to consist of the following composition: the sodium ascorbate of 0.1-0.3%, the citric acid of 0.2-0.5% and the lactic acid solution of 0.2-0.4%.
Described rice is brown rice, half brown rice or sprouted unpolished rice.
Rice carries out vacuum packaging after above-mentioned processing.
Adopt atomizing type slowly to add the acid solution that is comprised of sodium ascorbate, citric acid and lactic acid, can progressively activate enzyme in rice with the low heat far-infrared radiation after tempering a period of time, this is one of contribution of the present invention.The present invention be advantageous in that: adopt the low temperature and high relative humidity tempering to process the activation that can promote enzyme; The slow humidification of atomization can effectively reduce grain of rice percent cracked rice, reduces the nutritional labeling loss.The clean rice that this method is produced can directly be soaked boiling, and in this process, the enzymes such as the amylase in rice, cellulase act on degraded and the gelatinization that rice can promote cellulose, starch etc. greatly, promotes rice boiling characteristic.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
(1) slowly add acid solution by atomizing type until the sprouted unpolished rice water content is 25%, reached before 17% at moisture keep 0.6%/hour add water speed, will add water speed after surpassing 17% slowly to bring up to 1.0%/hour; (2) sprouted unpolished rice tempering 3 hours under 40 ℃, the environment of humidity 95%; (3) adopt far infrared to process sprouted unpolished rice, the temperature of infrared heat source is 200 ℃, and the processing time is 6 minutes; (4) be solvent with 3% citric acid, the preparation mass percent is 2% chitosan solution, and the sprouted unpolished rice after far infrared is processed sprays, and is dried into the diaphragm of transparent light in 45 ℃ of air.Sprouted unpolished rice carries out vacuum packaging after above-mentioned processing.
Embodiment 2
(1) slowly add acid solution by atomizing type until the brown rice water content is 23%, reached before 17% at moisture keep 0.6%/hour add water speed, will add water speed after surpassing 17% slowly to bring up to 0.9%/hour; (2) brown rice tempering 2.5 hours under 35 ℃, the environment of humidity 80%; (3) adopt far infrared to process brown rice, the temperature of infrared heat source is 180 ℃, and the processing time is 10 minutes; (4) be solvent with 2.5% citric acid, the preparation mass percent is 1.5% chitosan solution, and the brown rice after far infrared is processed sprays, and is dried into the diaphragm of transparent light in 43 ℃ of air.Brown rice carries out vacuum packaging after above-mentioned processing.
Embodiment 3
(1) slowly add acid solution by atomizing type until half brown rice water content is 20%, reached before 17% at moisture keep 0.6%/hour add water speed, will add water speed after surpassing 17% slowly to bring up to 0.8%/hour; The tempering 2 hours under 30 ℃, the environment of humidity 75% of (2) half brown rice; (3) adopt far infrared to process half brown rice, the temperature of infrared heat source is 150 ℃, and the processing time is 14 minutes; (4) be solvent with 2% citric acid, the preparation mass percent is 1% chitosan solution, and half brown rice after far infrared is processed sprays, and is dried into the diaphragm of transparent light in 40 ℃ of air.Half brown rice carries out vacuum packaging after above-mentioned processing.
The present invention complies with the rice architectural characteristic, uses the enzyme in far infrared appropriateness irradiation activation rice under sour environment, and the gained clean rice has good boiling characteristic.
Claims (3)
1. production method that possesses good cooking characteristic clean rice, it is characterized in that adopting atomizing type slowly to add acid solution, after tempering a period of time with the low heat far-infrared radiation progressively to activate the enzyme in rice, evaporate simultaneously the free moisture in rice, obtain possessing the clean rice of good cooking characteristic; Specifically realize by following steps:
(1) slowly add acid solution by atomizing type until the rice water content is 20-25%, reached before 17% at moisture keep 0.6%/hour add water speed, will add after surpassing 17% water speed slowly bring up to 0.8-1.0%/hour; Described acid solution consists of the following composition: the sodium ascorbate of 0.1-0.3%, the citric acid of 0.2-0.5% and the lactic acid solution of 0.2-0.4%;
(2) rice is under 30-40 ℃, the environment of humidity 75-95% tempering 2-3 hour;
(3) adopt far infrared to process rice, the temperature of infrared heat source is 150-200 ℃, and the processing time is 6-14 minute;
(4) citric acid with 2-3% is solvent, and the preparation mass percent is the chitosan solution of 1-2%, and the rice after far infrared is processed sprays, and is dried into the diaphragm of transparent light in 40-45 ℃ of air.
2. the method for claim 1, is characterized in that, described rice is brown rice, half brown rice or sprouted unpolished rice.
3. the method for claim 1, is characterized in that, rice carries out vacuum packaging after above-mentioned processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012104424121A CN102960609B (en) | 2012-11-08 | 2012-11-08 | Production method of clean rice with excellent pulpability |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012104424121A CN102960609B (en) | 2012-11-08 | 2012-11-08 | Production method of clean rice with excellent pulpability |
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| CN102960609A CN102960609A (en) | 2013-03-13 |
| CN102960609B true CN102960609B (en) | 2013-11-06 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103719739B (en) * | 2014-01-24 | 2016-05-11 | 南京丰禾生物科技有限公司 | Technology of a kind of brown rice wet type germination enriching gamma-aminobutyric and products thereof |
| CN103844206B (en) * | 2014-02-18 | 2015-08-12 | 南昌大学 | A kind of production method of sprouted unpolished rice instant-rice |
| CN103844177B (en) * | 2014-02-18 | 2015-07-01 | 南昌大学 | Production method of high-quality instant rice |
| CN104782757B (en) * | 2015-04-03 | 2018-01-16 | 南昌大学 | Light milling quality improvement equipment |
| CN107549636A (en) * | 2017-09-13 | 2018-01-09 | 安徽鑫泉米业有限公司 | A kind of method that beneficial bacterium fermentating metabolism product improves brown rice germination rate and sprouted unpolished rice quality |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5738892A (en) * | 1996-04-11 | 1998-04-14 | Takaoka; Terumi | Method of germinating and drying cereal |
| CN101366531A (en) * | 2008-10-14 | 2009-02-18 | 孙庆琨 | Corn nourishing reinforced processing method |
| CN102550976A (en) * | 2011-12-12 | 2012-07-11 | 广州市从化西洋食品有限公司 | Method for preparing germinated brown rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20120022158A (en) * | 2010-09-01 | 2012-03-12 | 주식회사 아라원 | Grain drinks and its manufacturing method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5738892A (en) * | 1996-04-11 | 1998-04-14 | Takaoka; Terumi | Method of germinating and drying cereal |
| CN101366531A (en) * | 2008-10-14 | 2009-02-18 | 孙庆琨 | Corn nourishing reinforced processing method |
| CN102550976A (en) * | 2011-12-12 | 2012-07-11 | 广州市从化西洋食品有限公司 | Method for preparing germinated brown rice |
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